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Thursday, 3 September 2015

Carrot Rice with Potato Chilli

CARROT RICE:
INGREDIENTS :
1 cup basmati rice soaked in water for 20 mins
2 sliced onions
6 tsp ghee
whole spices like 1 clove.1 small piece of cinnamon,1 star anis,1 green cardamom
1 slit green chilli
1 carrot finely chopped
1 tsp ginger garlic paste
Salt to taste
chopped coriander leaves for arnishing

PROCEDURE:

  • In cooker heat ghee,add whole spices and saute for 2 mins
  • Add sliced onions,green chilli and saute till onion becomes light pink
  • Drain water from the rice and add it to the fried onion
  • Fry rice for 5 mins,add chopped carrots,salt and 1 1/2 cups water
  • Cook for 2 whistles ,open the cooker after steam is released and mix gently with a fork
  • Garnish with chopped coriander leaves
POTATO CHILLI RECIPE:
INGREDIENTS:
2 potatoes cut into fingers
Make a paste of 3 tblsp corn flour,2 tblsp rice flour,1 tblsp maida,salt,1 tsp ginger garlic paste,1 tsp pepper powder 
Coat the potato fingers with this paste and deep fry into crisp fingers

FOR THE SAUCE:
4 Tsp oil
2 roughly chopped onions
5 finely chopped garlic cloves
1 inch ginger chopped
2 green chillies chopped
2 tsp tomato sauce
2 tsp soya sauce
1 tsp vinegar
2 tsp CHING'S MANCHURIAN MASALA 
1 tsp red chilli powder
1/2 tsp pepper powder
Salt to taste
Chopped coriander leaves
2 Tsp corn flour mixed in 1/4 cup water

PROCEDURE: 
  • In a pan heat oil ,saute chopped garlic,ginger,green chillies till garlic becomes light brown
  • Add onion chopped and saute for 5 mins
  • Add all the sauces,vinegar,chilli pdr,pepper pdr,Ching's masala pdr and toss well 
  • Add corn flour slury and cook till it becomes thick
  • Put the deep fried potato fingers and mix well till the potatoes are well coated with the sauce
  • Garnish with chopped coriander leaves





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