Friday 31 July 2020

Mithe Chawal (Zarda Pulao)

Mithe Chawal (Zarda Pulao)

August brings the opportunity of growing closer and letting go off all inhibitions. With Eid and Rakhi around the corner, the feeling of brotherhood is more prevalent. One such metaphor is the dish Mithe Chawal (Zarda Pulao) . While it is used in The Hindu culture to celebrate Rakshabandhan, the Muslims have it as a traditional dish to celebrate Eid. Even though the name and people differ, the recipe and the sentiment remains constant.

This recipe is also really close to my heart. Being from a Punjabi family, Mithe Chawal and happiness have always had a direct relationship for me. From declaration of great results to commencing a religious event, Mithe Chawal have always been there for me. I hope this recipe brings out the same sentiment for you and the sweetness in this dish brings out the sweetness in your relationships.

Preparation Time : 30 Min

CookingTime : 30 Min

Recipe Video :  

Ingredients : 

  • Basmati rice 1 Cup soaked in water for 30 min
  • Desi Ghee 2 Tablespoon
  • Some whole spices (2 bay leaves, 3 Blakeys cardamom, 4 to 5 green cardamom, Cinnamon stick 1 inch, 3 cloves) 
  • Sugar 3/4 up
  • Almonds soaked and sliced 2 Tablespoon 
  • Rasins 15 -20
  • Cashew nut 15 - 20
  • Pistachio nut sliced 2 tablespoon for garnishing
  • Saffron 10 -15 strands soaked in 1 tablespoon water
  • Pinch of salt
Procedure :
  • In a pan boil 4 - 5 cups of water, add 2 green cardamom and cloves and a pinch of salt

  • Once water starts boiling add rice to this. Cook rice till it is 80 to 85 present cooked

  • With the help of strainer remove the excess water. Now keep this rice aside for 20 to 30 min
  • Now in a pan add desi ghee, once it is hot add all whole spices

  • Now add Almonds to this and roast it for a minute or two. Add cashew nut or raisins 
  • Let's add cooked rice to this. Toast it. Now add Saffron to it. Again toast it slowly so that the rice is not broken
  • Now add sugar to this and cover it with lid. Leave the rice covered for 2 to 3 minutes

  • Open the lid, just slowly toss the rice. You can the see that the rice is nicely cooked. Again cover the rice and cook it for 2 minutes. Now close the gas and leave the rice in pan for 10 minutes with lid
  • Serve it hot. Before serving garnish it with Pistachio .. enjoy 

Tips ;  
  • To give it a more rich look you can add khoya along with sugar
  • You can change the quantity of sugar according to your taste 

Thursday 23 July 2020

Gobhi 65

Gobhi 65 

I don't know why this dish is called Gobhi 65 or how the number became associated to Gobhi, Paneer or even Chicken, however this has been a part of my routine for the 5 years that I spent in Chennai. This dish embraces the spices and aroma of South. The prominent taste of Curry leaves and Garam Masala makes it more spicy and rich in Southern flavours. Thereafter, it is tossed in yogurt sauce with some crunchy vegetables making it a perfect starter for a cozy evening.

This is a Punjabi version of fried Gobhi which is distinct from this dish, making it a lot more unique and close to my heart. This particular recipe, however, is my version as it excludes the rich red colour present in restaurants. The red colour usually comes from artificial colours that I, personally, find unhealthy. Therefore, I present to you the healthier version of a typical Southern starter, Gobhi 65.

Preparation time : 20 min

Cooking Time : 20 Min

Recipe Video : 

Ingredients : 

  • Cauliflower Medium size cut into medium size florets
For batter or marinate : 
  • All purpose flour Maida 1/2 cup
  • Rice flour 1 Tablespoon
  • Cornflour 1 Tablespoon
  • Red chilly 3 to 4 soak in 1 tablespoon hot water
  • Garlic 6 to 7 cloves
  • Ginger 1 inch Piece
  • Curry leaves 8 to 10
  • Salt according to taste
  • Garam Masala 1/2 teaspoon
  • Oil for frying
For Tadka : 
  • Oil 2 tablespoon
  • Garlic 2 cloves finely chopped
  • Curry leaves 8 to 10
  • Onion chopped 1 medium size
  • Capsicum 1 chopped
  • Curd 1 Tablespoon
  • Garam Masala 1 tea spoon
  • Ginger garlic and red chilly paste rest half
Procedure :  
  • Cut the cauliflower into medium size florets wash it and keep aside. In a pan boil water with pinch of haldi powder and salt. Now blanch the cauliflower florets for 2 to 3 minutes. Now remove the water and keep it aside

  • Now let's prepare the red chilly, garlic and ginger paste. In a grinder add soaked red chillies, ginger & garlic ,grind it till you get a smooth paste
  • In a bowl add maida, rice flour, corn flour, half of ginger garlic and red chilly paste, garam masala, chopped curry leaves, salt according to taste. Now add little water to form a thick but smooth batter. Now add Cauliflower florets to the batter. Mix it well and keep aside for 20 mins.  

  • In a pan heat oil. Once the oil is heated up, drop marinated cauliflower in it and deep fry them. Repeat the same steps with rest of the cauliflowers

  • Let's give a tadka to our fried Gobhi. In a pan add a tablespoon of oil. Now add Chopped garlic and curry leaves and saute it. Now add red chilly ginger garlic paste and cook for a minute or 2 

  • Add chopped onion, cook it for a minute, add capsicum and Garam Masala powder ,saute it for a minute and two, add curd and salt according to taste. cook it for a minute, add fried cauliflower to the sauce. And saute it for a minute or two. 

  • Serve it hot with a green Chetney and enjoy 

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