My Kitchen Recipes

Vegetable pulao Ingredients: Rice boiled 2 cups Cauliflower separated into florets 1/2 medium Carrot chopped 1 medium French beans chopped 6-8 Salt to taste Green peas 1/4 cup Clarified butter 2 teaspoons Bay leaves 2 Green cardamoms 3-4 Cinnamon 1 inch stick Cloves 3-4 Cumin seeds 1 teaspoon Peppercorns 7-8 Preparation: Heat four to five cups water in a deep non stick pan. Add cauliflower, carrot, beans and salt. Stir to mix, cover and cook for minutes. Add green peas, cover and cook till vegetables are almost done. Heat ghee in another deep non stick pan. Add bay leaves, cardamoms, cinnamon, cloves and cumin seeds. Sauté till the seeds splutter. Add peppercorns and mix. Add boiled vegetables and mix. Add salt and rice and mix gently. Cover and cook for 2 minutes.

 Punjabi Chole Ingredients: Chickpeas 1 cup Potatoes puree 1 cup Tea leaves 1 tablespoon Oil 5 tablespoons Onions Chopped 2 medium Green chillies slit 4-6 Potatoes cubed 2 Chana masala 1 1/2 teaspoons Salt to taste Preparation Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves  in muslin cloth to form a bundle and add it to the cooker. Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft. Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves .Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned. Heat the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the onions and continue to sauté for half a minute. Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. Add cooking ...

  Matar Paneer Ingredients: 1 16 oz. bag of frozen green peas 3 medium size tomatoes 1/2 lb paneer 3 tablespoons oil Pinch of asafetida (hing) 1 teaspoon cumin seeds (jeera) 2 bay leaves (tajpat) 1/2 inch of cinnamon stick (dalcheene) 1 tablespoon chopped ginger 1 tablespoon coriander powder (dhania) 1/2 teaspoon turmeric (haldi) 1/2 teaspoon chili powder 1 teaspoon salt to taste 1 tablespoon cream or butter-milk Preparation: Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed. Blend the tomatoes and ginger to make a paste. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds. Add the tomato paste, coriander, turme...