PANEER PULAV / PANEER FRIED RICE

Pulav is a dish which rice is cooked in a seasoned broth. We can prepare fried rice with vegetables as well as meat, chicken, egg or other ingredients like fish, soya chunks or paneer etc. Now I am preparing Paneer Fried Rice.

Here is the recipe:

INGREDIENTS

Basmathi Rice - 2 cup
Cashew Nuts - 20
Raisins - 20
Cumin Seeds - 1/4 teaspoon
Black Pepper - 1 teaspoon ( crushed)
Onion - 2 (big) ( cut it into small pieces)
Green peas - 1/2 cup (cooked)
Chilly powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Capsicum - 1 (chopped)
Paneer - 250 g
Biriyani Essence - 1 drop
Ghee - 3 teaspoon
Pineapple - 2 cup ( chopped)
Coriander leaves - 1/4 cup (chopped)
Garlic - 2 pod
Ginger - 1 inch piece
Salt - to taste

METHOD

   Wash and cook basmathi rice and keep it aside. Pour ghee in a hot pan and fry cashew nuts and raisins respectively and keep aside. Add cumin seeds to the ghee and allow it to splutter. Then add ginger garlic paste and crushed black pepper to it and saute well. Then add chopped onion and saute until it get translucent. Add chilly powder and garam masala and stir well. Then add cooked green peas to it and saute for 2 minutes. Add chopped capsicum and paneer respectively. Saute for 5 minutes. Then add cooked rice and salt and mix well. Add 1 drop biriyani essence or rose water and mix well. Finally add chopped pineapple pieces and coriander leaves and mix well. Paneer Pulav is ready. Garnish it with fried raisins and cashew nuts and serve..

STEP BY STEP METHOD

1. Wash and cook Basmathi rice and keep aside. Pour ghee in a hot pan anf put cashew nuts to it.

2. Add raisins and fry it in ghee and keep aside.

3. Add cumin seeds and allow it to splutter.

4. Add ginger garlic paste and crushed black pepper to it and saute well.

5. Add chopped onion to it and saute well until it get translucent.

6. Add chilly powder and garam masala and saute for few seconds.

7. Add cooked green peas to it and stir well.

8. Add chopped capsicum and mix well.

9. Add paneer pieces to it and saute for some time.

]0. Add cooked rice, salt and essence to it and mix well.

11. Add pineapple pieces and chopped coriander leaves to it and mix well.

12. Pulav is ready now. Garnish it with fried cashew nuts and raisins.

13. Serve and enjoy...

Like this recipe? Thank you all.

Have a nice day

Please share your suggestions and comments here

BINDU JAYESH

bindurohinipillai@gmail.com

CHICKEN LIVER FRY

   Chicken liver is a good source of Thiamine, Zinc and a very good source of protein. Chicken liver can also be pan- fried for a dietary iron and protein rich meal. Chicken Liver fry is a very popular dish in South India. Of course it is very spicy and dry preparation. Chicken liver fried with shallots or onions, well balanced with pepper powder, makes a distinguished dry chicken dish for rice or chapathi. We can adjust the spiciness by adding more or less pepper powder.

CHICKEN LIVER FRY

Here is the recipe.

INGREDIENTS

Chicken Liver - 1/2 kg
Onion -2 (chopped)
Green chillies -2
Ginger - 1 inch piece
Garlic - 6 pod
Pepper - 2 table spoon
Coriander powder - 1 table spoon
Turmeric powder - 1/2 teaspoon
Coriander leaves (chopped) - 1 cup
Lemon juice - 1 teaspoon
Cooking oil - as needed
Salt - to taste

PREPARATION

Cut chicken liver into pieces. Wash chicken liver and keep aside. Heat oil in a heavy bottomed pan. Add chopped onions to it and saute well. Add finely chopped ginger, garlic and green chillies to it and saute again. Add coriander powder, pepper powder and turmeric powder and saute for one minute. Add chicken liver pieces and salt to it. Stir well. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame. Add coriander leaves and lemon juice to it and mix well.

   Now the tasty chicken liver fry is ready to serve. Enjoy it with chapathi or idiyappam.

STEP BY STEP METHOD

1. Clean and cut chicken liver into pieces.

2. Heat oil in a heavy bottomed pan or kadai

3. Add chopped onions to it and saute well.

4. Add finely chopped ginger, garlic and green chillies to it and saute again.

5. Add coriander powder, pepper powder and turmeric powder and saute for one minute.

6. Add chicken liver pieces  and salt to it and stir well.

7. Cover it with a lid and cook for 20 minutes in low flame. Stir occasionally. When the mixture get dried, turn off the flame.

8. Add coriander leaves and lemon juice to it and mix well.

9. Chicken liver fry is ready to serve. Enjoy it with rice, idiyappam or chapathi.

Do you like this recipe?

Please Share Your Comments and Suggestions here.

Thank You So Much

BINDU JAYESH

bindurohinipillai@gmail.com

BITTER GOURD TAMARIND CURRY / PAAVAKKA PULINKARY

As the name suggests, Bitter gourd is bitter on the taste buds and hence, is excluded from most meals.  But this does not deprive it of certain health benefits. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes. Bitter gourd is very rich in fiber, as cellulose is good source of fiber which helps in preventing constipation. The use of bitter gourd increases the immunity power also.

  We can reduce the bitterness of bitter gourd by adding tomato and tamarind while preparing bitter gourd curry. Here I am presenting a healthy as well as tasty bitter gourd curry with no bitterness and I can swear that even children would like its taste.

BITTER GOURD TAMARIND CURRY

See the recipe below:

INGREDIENTS

Bitter Gourd - 2 (chop in round shape. Remove the seeds)

Tomato - 2 (cut it into pieces)

Shallots - 15- 20 (chopped)

Green chilly - 2 (chopped)

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coconut (grated) - 2 cup

Chilly powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Coconut oil - as required

Tamarind juice - (take juice of a lemon sized piece of tamarind by dissolving in some water)

Curry leaves - 2 springs

Salt - to taste

Jaggerry - 1 small piece ( if necessary)

METHOD

Put a clay pot (manchatty) on flame and pour some coconut oil. Add mustard seeds and fenugreek seeds and allow it to splutter. Then add the chopped bitter gourd, green chilly and salt along with the chopped shallots and fry them until it turn brown. Then add red chilly powder,  coriander powder and turmeric powder and saute for a few seconds. Grind grated coconut and cumin seeds to make a paste add it to the bitter gourd mix. Add tamarind juice and 3 cups of water to it and allow it to boil. When it get boiled, add tomato and curry leaves. Cover the bitter gourd curry with a lid and cook in medium flame. Add jaggery if  necessary. When the gravy get thick turn off the flame. 

   Now, the healthy and tasty bitter gourd curry is ready to serve. Enjoy it with hot rice.

How is it?

Please share your comments and suggestions here.

Thank You All for Visiting My Humble Space

BINDU JAYESH

bindurohinipillai@gmail.com

BEEF PICKLE

Now a days BEEF PICKLE is one of the delicious and popular Indian recipe as a pickle.  Actually pickling is a process of preserving of food by either anaerobic fermentation in brine or immersion in vinegar.  We can pickle vegetables as well as non vegetarian food like beef, prawns, fish etc. Beef pickle is very hot and spicy. 

BEEF PICKLE

See the recipe:



INGREDIENTS

Beef - 1 Kg
Garlic - 25 cloves (chopped)
Ginger - 2 inch piece ( chopped)
Green chilli - 5 (chopped)
Black pepper - 1 tablespoon (crushed)
Fenugreek seeds - 1/2 teaspoon
Kashmiri chilli powder - 3 tablespoon
Garam masala - 1/2 teaspoon
Vinegar - 3 tablespoon
Curry leaves - 3 springs
Cooking oil - as required
Salt - to taste

FOR MARINATION

Ginger garlic paste - 2 table spoon
Turmeric Powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - to taste

PREPARATION

   Clean and Cut beef into small pieces. Mix ginger garlic paste, turmeric powder, garam masala and salt and make a paste. Marinate beef with the mix and keep aside for 30 minutes. Cook marinated beef with some water in a pressure cooker in medium flame. Drain the cooked beef and set aside. Keep the stock aside.

   Heat oil in a heavy bottomed pan and fry the cooked beef pieces till brown and keep aside. Heat oil in the same pan and add mustard seeds and fenugreek seeds. When it splutter, add chopped garlic, ginger, green chillies and curry leaves and fry them till the raw smell disappears. Put kashmiri chilli powder and garam masala with some water and put it to the pan and saute for few seconds. Add vinegar and beef stock to the masala mix and allow it to boil. Then add the fried beef pieces and mix well. Then check the salt. Add crushed black pepper seeds and stir well tilll the gravy get thick. Turn off the flame and allow it to cool.  Beef pickle is ready. Transfer the pickle into a glass jar. Enjoy....

STEP BY STEP METHOD

1. Clean and cut beef into small pieces and marinate with ginger-garlic paste, turmeric powder, garam masala and salt for 30 minutes. Then cook the marinated beef  with some water in a cooker. Drain the cooked beef and keep the stock aside.

2. Heat oil in a heavy bottomed pan

3. Fry the cooked beef pieces till it get brown

4. Heat oil in the same pan and add mustard seeds and fenugreek seeds and allow it to splutter

5. Then add chopped garlic, ginger, green chillis and curry leaves to it and saute well.

6. Fry them until the raw smell disappears

7. Add kashmiri chilly powder and garam masala and saute for few seconds

8. Add vinegar and beef stock and allow it to boil.

9. Add fried beef pieces to it and stir well. Check the salt.

10. Add crushed black pepper and mix well. Then stir the pickle well until the gravy get thick.

11. Turn off the flame and allow the pickle to get cool.

12. Delicious beef pickle is ready. Transfer it into a glass jar.. Enjoy..

LIKE THIS AWESOME RECIPE? 

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS

BINDU JAYESH
bindurohinipillai@gmail.com