Step By Step photos for Pulaos& Sabzis!

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu-Channa Masala (1) - eat it with Bhatura or Roti!!

    For this recipe, please go to the recipe of
    Alu-Channa
    The other Channa masala recipes are:
    Channa-Batura
    Channa-South Indian Way
    Kabul Channa Kuzambu
    Pindi Channa
    Sliced Onions & tomatoes ,ground paste,grated onions and onion water-[
    Alu channa-1.jpg
    Garam Masala,Dhaniya, Cumin and Red chilli powders & ingredients for grinding-closeup-
    Alu channa-2.jpg
    Mixture of Onion water,water and spice powders-
    Alu channa-3.jpg
    Steamed or boiled potatoes-
    Alu channa-4.jpg
    Sauteing onions,ground paste
    Alu channa-5.jpg
     
    Last edited: Dec 17, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Alu-Channa Masala (2)

    Boiling after adding ground tomatoes and mixture of spices with onion water
    Alu channa-6.jpg
    Alu-Channa Sabji-ready to serve
    Alu channa-7.jpg
     
    Last edited: Dec 17, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bharwan Bhindi - a delicious side-dish to parathas!!

    There are many masala-combinations. Mine may be different!!
    Use fresh, tender bhindis.

    Ladies’ finger - 15

    For stuffing, mix together 1 tsp each of

    Red chilli powder, Dhania powder
    And
    ½ tsp each of Chat masala, , Jeera powder and salt (because of chat masala),
    And
    ¼ tsp each of haldi & hing

    Oil - 1 tbsp

    Lime juice - 1 tsp

    Cut off both ends of the vegetable & make a lengthwise slit.

    Slightly opening it, stuff the mixture inside.

    Keep them in a steamer & squeeze lime juice over them to prevent stickiness.

    Steam for just 3-4 mts.

    Shallow-fry in a non-stick pan using just 1 tbsp oil, till well fried.
    B Bhindi-1.jpg

    B Bhindi-2.jpg

    B Bhindi-3.jpg

    B Bhindi-5.jpg

    B Bhindi-6.jpg
     
    Last edited: Dec 17, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato–Cheese Pulao - this is an Italian Dish!!

    Basmathi - 1 cup (soak for 30 mts & drain)

    Onion - 1, chopped very fine

    Carrot & beans, chopped - 3 tbsp, each

    Tomato puree - ¾ cup (blanched & pureed)

    Sugar - to taste

    Grated cheese - 100gms ( I used Cheddar)

    Ghee + oil - 2 tbsp

    Salt

    I lightly steamed the vegetables instead of cooking with rice – it is your choice.

    Heat oil+ghee in a pressure cooker & sauté the onions.

    Next add rice, vegetables, tomato puree & 1 ¼ cup water.

    When it starts boil, keep the lid with the weight, simmer & cook for 7-8 mtes.

    Cool, open, add half the cheese and close again.

    Simmer for 2-3 mts more.

    Cool , open & add the remaining cheese.
    Risotto Pulao-1.jpg

    Risotto Pulao-2.jpg

    Rosotto Pulao-3.jpg
     
    Last edited: Dec 17, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mushroom Exotica (1) - Specially for mushroom lovers!!

    Mushroom - 200 gms (chop)

    Grind to a paste, adding water:

    Dhaniya - 2 tsp

    Coriander leaves - ¼ cup

    Garlic - 5, 6

    Dry ginger - ½ “

    Cashew - 7,8

    Lightly roast & powder:

    Cinnamon - ½ “

    Saunf - ¼ tsp

    Khus khus - 2 tsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2, 3

    Small onions, chopped - ½ cup

    Green chillies - 2, 3, slit

    Tomatoes, chopped - ½ cup

    Salt, haldi

    Fresh coconut - ½ cup

    Add 1 cup of warm water to coconut & extract milk.



    In a kadai, temper as given, adding all ingredients.

    When the tomatoes become soft, add paste & sauté for 3, 4 mts.

    Next add coconut milk & mushroom.

    Add salt & cook for just 3 mts.

    Sprinkle the dry powder , mix & remove.
    MushR E-1.jpg

    MushR E-2.jpg

    MushR E-3.jpg

    MushR E-4.jpg

    MushR E-5.jpg
     
    Last edited: Dec 17, 2009
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mushroom Exotica (2)

    Serve with pulaos, naan, parathas etc.

    Goes well with rice also.
    MushR E-6.jpg

    mushR exotica-last.jpg
     
    Last edited: Dec 17, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Layered Vegetable Biryani - 1

    Basmati rice - 1 cup

    Onion - 2

    Green chillies - 3,4 – slit into 2

    Mint leaves, chopped - ½ cup

    Coriander leaves, chopped - ½ cup

    Cardamom - 3

    Cloves - 3

    Cinnamon - 1”

    Bay leaves - 2 pieces

    Shah jeera - ½ tsp

    Oil - 1 tbsp

    Ghee - 2 tbsp

    Cut the following vegetables into thin long strips:

    Beans - ½ cup

    Carrots - ½ cup

    Peas - ½ cup

    Cauliflower ( small flowerettes) - ½ cup

    Curds - 1 cup

    Soak the following in curds:

    Tomatoes - 3 – chop fine

    Dhaniya powder - 1 tsp

    Chilli powder - 1 tsp

    Haldi - a pinch

    Garam masala powder - ½ tsp

    Grind the following & add to curds:

    Ginger - 1:

    Garlic - 3

    Green chillies - 4

    Wash & soak rice for 15 mts.

    Drain & keep ready.

    Fry in 1 tbsp oil, shah jeera, cardamom, cloves, cinnamon, bay leaves &finally add rice.

    Cook to a grainy consistency, adding just about 1 1/2-2 cups of water ( or a little less depending on the rice) both leaves & very little salt.

    Heat the remaining ghee & oil, fry onions, green chillies & vegetables till tender.Add the greens also.

    Add curds soaked with the given masalas.

    Fry till thick gravy is formed.

    Spread alternate layers of rice & vegetable gravy in a round vessel.

    Bake in a medium oven, covered with aluminium foil.

    Or cover & cook over a tava on medium heat for 15 mts.

    Serve with raitha.

    veg biryani-1.jpg
    veg biryani-2.jpg
    veg biryani-3.jpg
    veg biryani-4.jpg
    veg biryani-5.jpg
     
    Last edited: Dec 17, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Layered Vegetable Biryani - 2

    Photos continue:
    veg biryani-6.jpg
    veg biryani-7.jpg
    veg biryani-8.jpg
    veg biryani-9.jpg

    layeredveg briyani.jpg
     
    Last edited: Dec 17, 2009
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    Ishtu -1 - the Kerala speciality!

    This is different from the Potato Stew ]I have given.
    This, my mother learnt from a Malabar cook, more than 50 yrs back. This goes with pulaos, puri, aappam & idiyappam!

    Potatoes - 3-4 medium (boil, peel & crumble)

    Boiled peas - 1 cup

    Green chillies - 2-3, slit

    Onion - 1, chopped

    Grated coconut - ¾ cup

    Cashewnuts - 7,8, soaked in water for an hour & ground to a paste with water

    Oil - 1 tbsp

    Salt, curry leaves

    To the coconut first add ½ cup & next 1 cup of water, grind & take two coconut milks.

    In a pan, heat oil & fry onions & slit green chillies.

    The onions should just turn glossy, not brown.

    Add second coconut milk, broken potatoes, boiled peas, cashew paste & salt.

    When it starts boiling, cover & simmer for a few mts.
    ishtu-1.jpg

    ishtu-2.jpg

    ishtu-3.jpg

    ishtu-4.jpg

    ishtu-5.jpg
     
    Last edited: Dec 17, 2009
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  10. Chitvish

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    Ishtu - 2

    Switch off & add the first milk.

    Serve garnished with curry leaves.
    ishtu-6.jpg

    ishtu-7.jpg
     
    Last edited: Dec 17, 2009
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