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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