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| SAMBHAR
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Ingredients ~ |
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Pigeon
Peas (toover dal) 100 gms, Drumstick
1 stick, Brinjal 1(small), Pumpkin
100 gms, Onion 1 (small), Tamarind
juice 2 to 3 tbsps (thick), Pearls
Chilli Powder ½
tsp, Salt to taste, Pearls
Sambhar Masala 1 heaped
tbsp, Oil 2 tsp, Red Chilli 1, Fenugreek
¼ tsp, Mustard ½ tsp,
Curry Leaves 2 sprigs, Asafoetida
a pinch. |
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Method ~ |
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Soak
dal for 30 mins. Boil the soaked dal
for about 10 mins. Now add pieces
of drumstick, brinjal, pumpkin and
onion. Add thick tamarind juice, chilli
powder & salt. Add Pearls
Sambhar Masala. Heat
oil separately. Add red chilli, fenugreek,
mustard, curry leaves, a pinch of
asafoetida. Now pour into the sambhar
and boil for 2 mins. |
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| VEGETABLE
BIRYANI |
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Ingredients ~ |
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Basmati
Rice 250 gms, Oil 3 tbsps, Onions
3, Ginger-garlic paste 2 tsps, Tomatoes
2, Pearls
Chilli Powder ½
tsp, Pearls
Turmeric Powder ½
tsp, Curd ½ cup, Pearls
Biryani/Pulav Masala
1½ tbsps, Vegetables (Green
Peas, Cauliflower, Carrot ) 1½
cup. |
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Method ~ |
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Par
boil rice. Set aside. In oil, fry
sliced onions and ginger-garlic paste.
Add puree of 2 tomatoes, chilli
&
turmeric powder. Cook
till oil separates. Blend in curd.
Add 1½ tbsps Pearls
Biryani/Pulav Masala.
Stir-fry. Now add the cooked vegetables
and salt. Grease a serving vessel.
In it spread half the rice, add a
layer of vegetable, then spread the
remaining rice. Pour 2 tbsps ghee,
½ cup milk over it. Cover and
cook for 15 mins on a low flame. |
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Mixed
Vegetables (Peas, Cauliflower, Carrot,
French Beans etc.) 2 cups. |
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| PANEER
MATTAR |
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Ingredients ~ |
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Oil
1 tbsp, Onion 1, Green Chillies 2,
Garlic 2 cloves, Cashewnuts 5, Poppy
Seeds 1 tbsp, Cumin Seeds 1 tsp, Pearls
Kasuri Methi 1 tsp,
Ginger 1 piece, Ghee 3 tbsps, Tomatoes
2, Pearls
Chilli Powder 1 tsp,
Pearls
Turmeric Powder ½
tsp, Pearls
Kitchen King Masala
2 tsps, Green Peas 1 cup, Paneer 250
gms.
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Method ~ |
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Lightly
fry chopped onion, green chillies,
garlic, cashewnuts, poppy seeds, cumin,
Pearls
Kasuri Methi &
ginger in oil. Add ½ cup water.
Keep aside for 30 mins, then grind
to a fine paste. Fry paste in ghee
for 3 mins. Add pureed tomatoes, chilli
powder, turmeric
powder & Pearls
Kitchen King Masala.
Mix in boiled green peas. Cook till
ghee separates. Add ½ cup water
& fried paneer. Cook for 5 mins. |
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NB-
Pearls
Kitchen King Masala
is ideal for vegetable & paneer
dishes with a mild curry.
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| MIXED
VEGETABLE |
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Ingredients ~ |
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Oil
5 tbsps, Cumin Seeds 1 tsp, Asafoetida
a pinch, Chilli-Ginger paste 1 tsp,
Papdi 100 gms, Brinjals 100 gms, Potato
100 gms, Sweet Potato 100 gms, Pearls
Turmeric Powder ½
tsp, Pearls
Garam Masala 1 tsp,
Sugar 1 tsp, Coriander Leaves &
Fresh Grated Coconut ½ cup.
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Method ~ |
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Heat
oil and saute cumin seeds, asafoetida
and chilli-ginger paste, for 2 mins.
Toss in cleaned and cut papdi, brinjal,
potato and sweet potato. Stir-fry
for 3 mins. Add Pearls
Turmeric Powder and
½ cup water. Cover and cook
on a medium flame till almost done.
Remove lid, add Pearls
Chilli, Coriander
Powder & Garam
Masala. Cover tightly.
Cook till done. Sprinkle sugar, chopped
coriander leaves and grated fresh
coconut. Cook for 2 mins more. Serve
hot with chappatis. |
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