Tamarind Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Tamarind 2 tbsp

Red chili 1 big or 2 small

Groundnuts 1 tbsp

Grated ginger 1/2 tsp

Curry leaves 3-4

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Ghee 1 tbsp

Salt to taste

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Soak tamarind and red chili in water for 1/2 hr. Then grind in mixer by adding 1-2 tbsp water. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, groundnuts and curry leaves. After mustard seeds pops out, add ginger and tamarind paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot.

Paneer Jalfrezi

Time 20 min

Ingredients 

Paneer cubes 1/2 cup

Chopped capsicum lenghwise, 1/4 cup

Chopped onions lenghwise 1 big size

Chopped tomato cubes 1 big size

Chopped carrot lenghwise 1/4 cup
Chopped french beans 1/4 cup
Chopped red and yellow bell pepper lenghwise 1/4 cup

Babycorn lenghwise 1/4 cup

pepper powder 1/2 tsp 

Salt to taste

Coriander powder 1/4 tsp
Amchur powder 1/4 tsp
Tomato ketchup 1 tbsp
Cumin seeds 1/4 tsp

Oil 2 tbsp

Method

Heat oil in pan. Add cumin seeds and onions, fry 2-3 minutes. 
Then add all veggies except tomato. Mix and roast for 2 -3 min on high flame. 
Then add salt and add 1/2 tsp water cover with lid and cook till it get tender (approximately 4-5 min otherwise it will get overcooked). 
Then add coriander powder, amchur powder, tomato ketch up and pepper powder. Mix well. Stir for 1-2 min.
Then add paneer cubes and tomatoes. Mix well. Cook for 2 min. Switch off flame. Serve hot with roti or rice.

Mutter Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Mutter 1/2 cup

Onion 1 medium size chopped lengthwise

Ginger Garlic paste 1/2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Green chilies 2 slit from the middle

Ghee 2 tbsp

Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. 

Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add mutter and saute for about 3-4 min. 

Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with tadka daal.