Step By Step photos for Pulaos& Sabzis!

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Oct 21, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Jain Chole - delicious without onions!

    Well-sauted cabbage gives the perfect taste!

    Soaked & boiled Kabuli Channa - 2 cups

    White pumpkin, grated - 1 cup (cooked along wth channa)

    Jeera - 2 tsp

    Bay leaf - 1

    Grated cabbage - 1 cup

    Chilli powder - 1 tsp

    Dry ginger powder - ½ tsp

    Chopped coriander - 3 tbsp

    Milk - 4 tbsp

    Chopped tomatoes - 3

    Oil - 3 tbsp

    Salt

    Dry roast & powder together:

    Jeera - 2 tsp

    Dhaniya - 4 tsp

    Red chillies - 4

    Pepper - ½ tsp

    Cardamom & cloves - 4, each

    Cinnamon - 2”

    Dried pomegranate seeds - 3 tsp (to give a sour taste – if not available use amchur powder)


    Heat oil in a pressure pan & temper jeera & bay leaf.

    Add cabbage & sauté till brown.

    Add roasted powder, chilli powder, dry ginger powder, coriander & milk.

    Mix well, add salt & cooked channa+ pumpkin wth water.

    Add milk, cook for a few mts & add tomatoes.

    Close the cooker & cook for a whistle.

    Serve with rotis or puris.
    jain chole-1.jpg

    jain chole-2.jpg

    jain chole-3.jpg

    jain chole-4.jpg

    jain chole-5.jpg
     
    Last edited: Dec 17, 2009
    2 people like this.
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Hyderabadi Khichdi - I learnt this from a TV programme!!

    This should be made grainy & not mushy.

    Basmathi - 1 cup (250 gms) – wash, soak for 10 mts & drain

    Tur dhal - ¼ cup ( soak for 30 mts in hot water)

    Cinnamon - 2 “

    Cardamom & cloves - 4, each

    Onions - 2, sliced thin & long

    Ginger-garlic paste - 2 tsp

    Green chillies - 3,4 – slit long


    Salt, haldi

    Oil - 2 tbsp

    In a pressure pan, first add the drained tur dhal & 2 cups of water.
    Let it start boiling & simmer, covered.

    In a kadai, heat oil & add spices.

    When they splutter, add onions & green chillies.

    Saute till onions turn glossy & add Ginger-garlic paste .

    Next add rice & haldi.


    Fry for 3-4 mts & add all ingredients to the boiling dhal in the pan.

    Add salt & close with weight, when vigorous boiling starts.

    Simmer & cook for 10 mts.

    switch off, cool & open.

    Add 2 tsp ghee for a nice flavour.

    Serve with any spicy gravy.
    H'badi kichdi-1.jpg

    H'badi kichdi-2.jpg

    H'badi kichdi-3.jpg

    H'badi kichdi-4.jpg
     
    Last edited: Dec 17, 2009
    1 person likes this.
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    No-oil Healthy Channa - this is a UP recipe

    Soak 1 cup of Kabul channa with ½ tsp coking soda & plenty of water for 8 hrs.

    Wash well, add enough water, a tea-bag (to get a deep colour-optional) & cook in a pressure pan for 25 mts on sim after the first whisle.

    Powder dry, together:

    Cinnamon - ½ “

    Cloves - 3-4

    Ajwain - ½ tsp

    Dry ginger - 1”

    Red chilli powder - 1 tsp

    Amchur powder - 1 tsp

    Dhaniya powder - 1 tsp

    Jeera powder - 1 tsp

    Channa masala - 1 tsp

    Salt
    UPchanna-1.jpg
    Let there be just enough water for channa to be immersed in cooked channa – drain off the excess.

    Add the powder & simmer till desired consistency is obtained.

    Serve with puri or roti.
    UP channa.jpg
     
    Last edited: Dec 17, 2009
    1 person likes this.
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Kofta Briyani - a festive dish!

    For bread koftas

    Combine the following ingredients

    Bread slices - 4

    Finely chopped onions - 2 tbsp

    Finely chopped green chillies - 2 tsp

    Fresh curds - 1 tbsp

    Cooking soda - a pinch

    Salt

    Divide the mixture into 15 balls & deep-fry till golden.

    Rice:

    Cook 1 cup of basmathi with little salt, 1 bayeaf, 2” cinnamon & 3 pcs each of cloves & cardamom – each grain of rice must be separate.

    Gravy

    Heat 3 tbsp oil & add in order

    Cloves - 2

    Cinnamon - 1”

    Onions - ½ cup sliced, sauté till glossy

    Ginger-garlic paste - 2 tap

    Chilli powder - 1 tsp

    Dhaniya powder - 2 tsp

    Haldi

    Tomaoes - 4,sliced, sauté well

    Fresh curds - ½ cup

    Simmer for 5 mtes.

    To garnish;

    Whisk together

    Fresh curds - 4 tbsp

    Chopped coriander + mint leaves - 2 tbsp, each

    To proceed

    In a baking dish, spread gravy.

    Arrange koftas.

    Spread rice.

    Top with curds mixture

    Cover with a lid (or clingfilm) & bake at 200 deg F for 15-20 mts.

    In the absence of baking oven, use a heavy bottom pan, cover & cook on a very low flame.
    kofta-pulao.gif

    kofta pulao-2.jpg
     
    Last edited: Dec 17, 2009
    4 people like this.
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Palak Paneer

    Palak - 2 big bunches

    Paneer - 200 gms

    Oil - 2 tbsp

    Onions - 3, chopped fine

    Ginger, chopped fine - 4 tsp

    Garlic , chopped fine - 3 tsp

    Green chillies, finely chopped - 2-3 tsp

    Tomatoes - 3 ( make a puree)

    Red chilli powder - 1 tsp

    Punjabi garam masala - 2 tsp

    To garnish:

    Chopped coriander leaves - 1 tbsp

    Finely chopped ginger -, 2 tsp

    Take palak leaves, wash & clean them well.

    Put them in boiling water for 2 mts & blanche.

    Liquidise to a pulp.

    Heat oil, fry onions, ginger, garlic & green chillies well till onion turns brown.

    Add pureed tomatoes & cook well.

    Add palak puree, salt, Punjabi garam masala & red chilli powder.

    Simmer for sometime & then add cubed paneer.

    Simmer till the mixture becomes thick.

    Serve topped with coriander leaves & chopped ginger.

    palakpaneer-1.jpg

    palakpaneer-22.jpg

    palakpaneer-3.jpg

    palakpanneer-4.jpg

    palakpaneer-5.jpg
     
    1 person likes this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Rajma Masala - for ever, a favourite!

    Red or pink Rajma ( kidney beans) - 1 cup

    Tomatoes - 500 gms ( deskin , chop & blend)

    Red chilli powder - 1 ½ tsp ( or to taste)

    Punjabi garam masala - 1 tbsp

    Salt

    Bay leaf - 2 pcs

    Mince together or chop very fine:

    Onions - 2-3

    Green chillies - 3, 4

    Garlic pieces - 5, 6 ( optional)

    Oil - 3tbsp

    Coriander leaves - 2 tbsp ( chopped)

    Wash & soak rajma overnight in plenty of water to which ¼ tsp soda is added.

    Wash well again, add little salt & pressurise till very soft.

    In a pressure pan, heat oil & add bay leaf.

    When it is roasted add the minced mixture.

    Saute till onion turns brown.

    Add chilli powder & tomato puree.

    Fry till the puree reduces well in volume Oil starts floating.

    Add rajma with just the necessary amount of water to get the desired consistency.

    Add salt & Punjabi garam masala.

    Close the cooker & keep the weight.

    When the first whistle comes, switch off.

    Cool, open & garnish with chopped coriander leaves.

    Adding one tbsp ghee enhances the taste.

    rajma-1.jpg

    rajma-2.jpg

    rajma-3.jpg

    rajma-4.jpg

    rajma-5.jpg
     
    2 people like this.
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Korma Pulao - Layers of rice wth korma gravy!

    Rice - 1 cup

    Kesar few strands dissolved in 1 tsp hot milk

    To temper:

    Ghee + oil - 2 tbsp

    Bay leaf - 1

    Cardamoms & cloves - 3-4, each

    Cinnamon - 1”

    Rice :


    Wash & soak for15 mtes & drain: In a pressure pan, temper as given adding rice finally with 2 cups of water, little salt; when mixture boils, keep lid with weight, simmer & cook for 10 mtes. Cool & fluff up with fork.

    Korma:

    Tomatoes - 2 , deskin & puree

    Boiled vegetables - 1 ½ cups (diced carrot+beans=peas+cauliflower)

    To temper:

    Ghee + oil - 3 tbsp

    Onions - ½ cup (grated)

    Saute for 4-5 mtes & add:

    Ginger-garlic paste - 1 tsp

    Fry for 1 mte & add:

    Tomto puree

    Chilli powder & dhaniy powder - 2 tsp each

    Gaam masala powder - 1 tsp

    Salt & haldi

    Saute for 4-5 mtes& add

    Boiled vegetables

    Milk - 1/2 cup

    Cream - 3tbsp

    Simmer till it thickens.

    To assemble:

    Divide the rice into 2 parts & place one layer on a serving dish

    Top it with a layer of korma & finally rice.

    MW on Hi for 5 mtes.

    Here, it is served with
    Hariyali Dhal
    korma-pulao.gif

    korma pulao-2.jpg




     

    Attached Files:

    Sweetynila likes this.
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Paneer Tikka Pulao (1) - though simple, very delicious!

    Basmathi rice - 1 cup

    Cook grainy after tempering

    Oil - 1 tbsp

    With

    Bay leaf - 1

    Cloves - 3

    cinnamon - 2’

    Jeera - 1 tsp

    Mix together:

    Paneer cubes - 1 cup (minimum; can be more)

    Capsicum pieces,same size - ½ cup

    Onion cubes - ½ cup

    Marinate the above vegetables in a mixture of:

    Curds - ½ cup

    Ginger-garlic paste - 1 tbsp

    Red chilli powder - 2 tsp

    besan - 1 tsp

    Garam masala - ½ tsp

    Kasuri methi,crushed - 2 tsp

    Chopped ccoriander leaves - 2 tbsp

    Marinate the mixture for 15 mtes & then shallow fry in 1 tbsp oil, in a non-stick pan,till dry.

    Mix with the rice & serve with any spicy curry.
    paneer tikka pulao-1.jpg

    paneer tikka pulao-2.jpg

    paneer tikka pulao-3.jpg

    paneer tikka pulao-4.jpg

    paneer tikka pulao-5.jpg
     
    Sweetynila likes this.
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Paneer Tikka Pulao (2)

    Photos continue.......

    In the last photo, it is served with
    Parsi Baingan
    paneer tikka pulao-6.jpg

    paneer tikka pulao-7.jpg

    paneer tikka pulao.jpg

    pulao+baingan.JPG
     
    Last edited: Dec 13, 2010
    Sweetynila likes this.
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Bhindi Kurma - ideal for rotis.

    Ladies fingers - 5oo gms

    Make a paste of;

    Bright red tomatoes - 3, deskinned

    Red chilli powder - 2 tsp

    Dhaniya powder & jeera powder - 1 tsp each

    Grind to a paste;

    Almonds (deskinned) & grated coconut - 3 tbsp, each

    Salt

    Oil - to deep fry

    Wash the vegetable, wipe dry & cut each inti 2 pieces.

    Deep fry in hot oil & remove.

    Heat 1 tbsp oil & fry the tomato paste till raw smell goes.

    Add fried bhindis,ground paste, salt & enough water to get the right consistency.

    Simmer for a few mtes & remove.

    1.jpg


    2.jpg


    3.jpg


    Srved with Rumali Roti

    bhindi kurma2.jpg
     
    Last edited: Apr 19, 2010
    Sweetynila and lijo like this.
Thread Status:
Not open for further replies.

Share This Page