Thursday, April 30, 2020

Corn Capsicum Pulao

Corn Capsicum pulao is a simple, elegant and flavorfu and nutritious dish andeasy to make and which is very easy to prepare. The herbs and spices make it a very aromatic dish, with the added goodness of corn and capsicum.. It is a quick one pot meal and another variant of vegetable pulao. 


Basmati rice- 1 cup

Water- 2cups

Cardamom (Elaichi) Pods/Seeds-2

Bay leaves (tej patta) -1

Whole Black Peppercorns-2

Ghee /Butter- 2 tbsp

Sunflower Oil – 1 tbsp

Cumin seeds (Jeera) – 1 tsp

Onion – 1 chopped

Garlic ginger paste- 1 tsp

Green chilli – 2

 Sweet corn – 1 cup (boiled)

Peas- 1 cup(boiled)

Capsicum sliced- 1cup  

Coriander Powder (Dhania) ½ tsp

Cumin powder (Jeera) – ¼ tsp

Turmeric powder- ¼ tsp  

Red Chilli powder – 1 tsp

Garam masala powder – 1 tsp

 Homemade tomato puree – 1 cup

Coriander Leaves – 1 tbsp chopped

Salt – as per taste


1.Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.

2.Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).

3.Fry till the spices release their aroma and then add the salt and boil till the rice is cooked fully. Keep the rice aside.

4.Heat oil in a heavy bottomed pan. Add cumin seeds to the oil and when cumin seeds start to splutter, add ginger-garlic paste, green chilli and the onion sauté it till it turns golden brown.

5.Now, add the capsicum and cook for a few minutes. Do not overcook the capsicums.

6.Now, add the dry spices, start with cumin seeds powder, coriander powder, red chilli powder, turmeric powder and garam masala powder. Let it cook for about 2 minutes.

7.Then add boiled corn, peas and salt. (Remember we have added salt to the rice, so add salt accordingly) 
8.Let it cook for 2 minutes. Stir in corn, peas and capsicum in the pan and sauté them for 5-6 minutes.

9.After sautéing them add tomato puree, Mix thoroughly and cook it until everything gets blended well.

 10.Now spread a layer of rice in a pan, then spread a layer of vegetable masala.

11.Then spread the second layer of rice and top it with the remaining vegetable masala. Cook covered in low flame for 4-5 minutes, gently mix everything. or you can bake 180degree celicious for 5 to10 min.
12.Once done, take it out and it is ready to be served. Garnish with chopped coriander leaves and Serve hot with any raita of your choice.


Wednesday, April 8, 2020

Cauliflower Kofta

Cauliflower Kofta Curry is a lip-smacking North Indian recipe. The finely grated cauliflower mixed with spices and besan (gram/chickpea flour) and deep fried, then simmered in to the spicy gravy. This delightful Cauliflower kofta dish looks so colourful and tastes heavenly and would be loved by people of all age groups. A must try dish for those who love mild spicy .This curry can be served with chapatti, rice and parathas.

For Koftas:

Cauliflower – 1 small flower grated

Potato-2 boiled and mashed

Green chili – 1 (finely chopped)

Salt – ½ tsp

Red chili powder – ¼ tsp

Coriander powder – ½ tsp

Green coriander – 2 to 3 tbsp. (finely chopped)
Chickpea flour/Besan – ½ cup
Oil – for frying

For Gravy:


Garlic-2 cloves

Ginger-1 inch grated

Tomato –3

Green Chilli-1 
Oil – 2 to 3 tbsp 
 Cumin seeds – ½ tsp 
 Turmeric powder – ¼ tsp
Red chili powder – ¼ tsp
Coriander powder – ½ tsp
Garam masala –¼ tsp
Dry fenugreek leaves – 2 tsp
Salt –as per taste
Sugar – 1 tsp
Water as needed
Cream – 1/4 cup ( I used Amul fresh cream)
Coriander leaves for garnishing- 1 tbsp 

For Koftas:

1. Remove the leaves from the cauliflower andcoarsely grate the cleaned cauliflower florets.  

2. Now add boiled and grated potatoes and all the items given for kofta to this and make into thick mix.

3. Add the chickpea flour and mix well, if it does not come together add a little more flour.

4. Make small balls from it. Heat oil for deep frying. Fry those balls in hot oil for on medium heat till it is golden. Drain and set aside.

For Gravy:

1. Heat 2 teaspoons oil, add in cumin seeds and let it sizzle. Then add onion, ginger, and garlic and cook until the onions start to turn brown.

2.Once the onions become light brown add coriander powder, red chili powder, garam masala turmeric powder and mix with the fried onions and fry for few seconds.

3. Add tomato puree to create a spicy paste and keep string the onion masala frequently. This paste will quickly start sticking to the pan.

4. Stir continuously, until the sauce becomes glossy in appearance. At this point add 3 cups of water and salt and sugar mix it well.cover the pan and cook for 10 minutes.

5. Once half of the water evaporated from the gravy add 1/4 cup of cream and mix it well with the gravy and stir constantly for few minutes.

6. So that cream blend in well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently stirring the gravy.

7. Once gravy blend together Add fried koftas in the gravy and mix, coat all the koftas with gravy and simmer for 2 minutes.

8. If gravy becomes thick add some water to the desired consistency, bring the gravy to boil, turn the heat off.

9.Garnish with coriander leaves and cream. Serve with roti or rice.