IT IS AWARD TIME

Friends, Love to Share this event with every one and I dont know how to express my feelings to all of you in this event. Nithu and Sneh  has made me feel so special by sharing couple of awards with me.I am not saying this only because they have shared their awards with me.I was on long leave when my friends has remembered me to share their awards with me.

Sorry Nithu and Sneh for reciving so late. I was busy with my kid who is not keeping well from a week.

This award comes with a set of rules:

a) I must brag about it.

b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself.

c) Share 10 things about myself.

d) Pass the award to other fellow bloggers by visiting their site.

Autograph ( 10 things about myself)

1. S-Superob

2. U-Ultimate

3. B-Best

4. H-Honest

5. A-Achiver

6. S-Simple

7. H-Hardworking

8. I-Intelligent

9. N-Novel

10. I-Innovative

I am glad to pass these awards to some of my blogger friends

1. Ushnish Ghosh

2. Siddhi

3.Urmi 

4. Nisha

5. Kiran

6. Ganga

I have got an another award from my loving friend Nithu for particpating in her event "Think Beyond the usual with Fruits" .I could send only two entry for her event because I went on unplanned leave.Any way thank alot Nithu for such nice awards.

VEGETABLE PULAO ( A SIMPLE VERSION)

I used to make vegetable pulao with onion but this time my mother has taught me how to make a tasty vegetable pulao without onion garlic and believe me it was awesome.Try it hope you will also like it:-


Vegetable Pulao

Preparation time: 15 minutes (Approximately)

Cooking time: 30-35 minutes (Approximately)

Serves-6 persons

INGREDIENTS

Good quality of Basamathi Rice-2 cups ( I used India Gate Classic)

Carrot-1/4 cup (Cut in small cubes)

French Beans-1/4 cups (Cut in 1”size)

Green Peas-1/4 cup (Fresh or frozen)

Cooking Butter-6 tabs

Clove-4

Green Cardamom-4

Black Cardamom-2

Cinnemon-2”

Bay leaf-2

Anise-2

Shahi Jeera-1 tsp

Salt- to taste

Method

• Wash and soak rice before 30 minutes of cooking.

• Now heat butter, in low medium heat ,in wide mouth pan.

• Once butter is melted then add shahi jeera and all garam masala.

• Fry in low flame till you get nice aroma of garam masala.

• Now put all vegetables and fry for 5 minutes.

• Drain the water of soaked rice and add to fried vegetables.

• Fry rice along with vegetable till rice leaves its raw smell.

• Now add 4 cups of hot water along with salt.

• Cook in medium heat till rice and vegetable is done completely.

• Serve hot with any north Indian side dish and dal fry.

MY TIPS

• You can also use oil insted of butter but it really taste great with butter.

• Like my previous recipe this can also be considered as pure vegetarian recipe.

KASHKASHI ALOO MUTTER PANEER

Hi All


First, I should say sorry to my readers and blogger friends for taking such a long leave from my blog. I planned to stay in India only for 15 days but it has become long stay here. After spending nearly a month in my mother’s place, I have come down to Delhi for a week. Soon, I will post some of pics of my Orissa visit. During my stay in Orissa I learned many new dishes from my mother and sisters and I would be feeling so great to share these recipes and taste with all of you.

I will begin this series with one of my mother’s recipe who is undoubtly very good cook. My mother cooks very simple dish but I don’t know how come it turns so tasty. Look at this recipe, with very less ingredients and, simple method but extremely tasty.

Khaskhasi Aloo Mutter Paneer

Preparation time: 15 minutes (Approximately)

Cooking time: 30 minutes (Approximately)

Serves-6 persons

INGREDIENTS

Fresh Paneer-200 grams

Potatoes-3 medium in size (cut in cubes)

Green Peas-1/2 cup (Fresh or frozen)

Tomatoes-2 medium in size

Poppeyseeds-4 tabs (Called as khaskhas or posto)

Cashewnuts-10-15

Cardamom-2

Cinnamon-1 inches

Bay Leaves-1

Oil-1/2 cup or as required

Cooking Butter-4 tabs

Turmeric powder- ½ tsp

Chilli powder-1 tsp or to taste

Salt- to taste

Garam Masala- ½ tsp

Coriander leaves-For garnishing

Method

• Soak poppy seeds and cashew nuts together in 1 cup of warm water.

• Grind this to a fine paste with tomatoes and keep aside.

• Now heat oil in a pan and fry paneer till it turns to slight golden brown colour.

• Remove it on kitchen towel and keep aside.

• Now fry the potatoes in remain oil till it is half cooked.

• Remove this on tissues and keep aside.

• Now heat butter in another pan.

• Put cinnamon, cardamom and bay leaf.

• Fry for couple of seconds and then add fried potato and peas.

• Add salt, turmeric powder and chilli powder.

• Fry this in low medium heat for 5 minutes.

• Now add the paste of poppy seeds, cashew nut and tomatoes in to this along with fried paneer and garam masala.

• Cover it and cook in low flame for 10-15 minutes.

• Garnish it with coriander leaves and serve.

MY TIPS

• Since this dish does not require onion and garlic that’s why, it can be considered as pure vegetarian dish.

• I made this dish little dry but if you want to make gravy of this then increase the quantity of poppy seeds, cashew nuts and tomatoes and add little water after adding this paste to curry, boil it for 5-10 minutes.