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Saturday, 28 September 2019

Aloo Gobi ki Tahri with Schezuan Baby corn



Tahri is an aromatic , spiced one pot rice. It is vegetable based dish from Utthar Pradesh cuisine. Tahri is a medley of mixed veggies, rice and spices from Awadhi cuisine.

INGREDIENTS:
1 cup basmati rice 
1 tblsp ghee
1 tsp cumin seeds/ jeera
5-6 pepper corns
2 bay leaves
1/2 cup sliced onions
1 tblsp ginger garlic paste
1 tsp turmeic powder / haldi
1 cup diced potato
1/2 cup green peas
1 cup cauliflower / gobi florets
Salt to taste
Chopped coriander leaves for garnishing

PROCEDURE:

  • Wash rice and soak in water for one hour
  • Mix ginger garlic paste and turmeric powder in little water and make a thick paste and keep aside
  • In cooker heat oil, put jeera, bay leaves and pepper corns, fry for a second
  • Add sliced onions, saute till they turn translucent
  • Put ginger garlic and turmeric paste and fry till oil leaves the sides
  • Add potato, gobi florets and green peas,salt to taste and mix well
  • Drain water from the rice and add ,fry for 5 mins
  • Add 1.5 cups water , check salt and close the lid of the cooker
  • cook for 2 whistles and turn off the flame
  • Open the cooker, garnish Tahri with chopped coriander leaves and serve hot
SCHEZUAN BABY CORN INGREDIENTS:
6 baby corns
1/2 capsicum
5 garlic cloves finely chopped
1/2 tsp soya sauce
3 tsp oil
2 tblsp CHING'S SCHEZUAN CHUTNEY

PROCEDURE:
  • Wash baby corns and slit into two lengthwise.
  • Wash and cut capsicum into cubes
  • Heat oil, fry chopped garlic till light brown 
  • Add baby corns, capsicum cubes, little salt and cook with a lid covered
  • Once it is cooked add schezuan chutney and soya sauce , toss well and serve hot.

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