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Sunday, 14 May 2017

Aloo 65 with veg.pulav




INGREDIENTS FOR PULAV:
1 cup basmati rice soaked in water for 20 mins
5 tsp oil or ghee
2 lavang
a piece of cinnamon
1 bay leaf
1 sliced onion
2 green chillies slit
1/2 tsp turmeric pdr
1 tsp garam masala pdr
2 tsp ginger garlic paste
1/2 cup chopped veggies like beans ,carrot 
4-5 pudina leaves
3 tblsp chopped coriander leaves
Salt to taste

PROCEDURE:

  • In cooker heat ghee or oil,add lavang,cinnamon,bay leaf and onion slices and fry till transparent
  • Put green chillies ,ginger garlic paste and fry for 5 mins
  • Add turmeric pdr,garam masala pdr ,fry 
  • Drain water from rice and add to it ,fry for 5 mins followed by veggies 
  • Add salt,mix well,put 1.5 cups water and close the lid of cooker
  • cook  for 2 whistles ,once the steam is released open the lid,add chopped pudina and coriander leaves 
  • Serve hot with curry or raita
ALOO 65 RECIPE

INGREDIENTS:
2  potatoes par boiled and cut into big chunks
For marination:
1/4 cup curd
1 tsp jeera pdr
1 tsp dhania pdr
1/2 tsp turmeric pdr
1 tsp ginger garlic paste
1/2 tsp pepper pdr
1 tsp red chilli pdr
3 tblsp corn flour
1 tblsp maida
Salt to taste
Marinate the potatoes with the above mentioned ingredients and refrigerate it for 20 mins

FOR THE TEMPERING:
4 tsp oil
8 finely chopped garlic
1/2 inch ginger chopped
2 chopped green chillies
2 sprigs of curry leaves
1 tsp soya sauce
Salt to taste
chopped coriander leaves

PROCEDURE:
  • Deep fry the marinated potatoes into crisp fritters and keep aside
  • In a pan heat oil,add chopped ginger,garlic and green chillies,curry leaves, ,fry till it becomes brown
  • Add the fried potatoes,soya sauce ,salt ,2 -3 tsp left over marination paste and little water
  • Toss well and garnish with chopped coriander leaves
  • Serve hot with rice


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