1.GOAN SAUSAGE PULAO
Ingredients-
Ingredients-
- Rosary Goan sausages (chopped)-15 to 20
- Basmati rice (washed and dried on a kitchen cloth for an hour)-2 cups
- Water-3 cups
- Onion (sliced)-2
- Tomatoes (finely chopped)-2
- Green chillies(finely chopped)-2
- Ginger-garlic paste-1 tsp
- Garam masala powder(or any pulao masala)-1 tsp
- Turmeric powder-1/2 tsp
- Fresh coriander leaves (finely chopped )-A handful
- French fried (for garnishing)-Afew
- Salt to taste
- Oil-2 tsp
Method-
- Heat oil in a pressure cooker. Add the sliced onion and fry till soft and pink . Add the ginger-garlic paste and saute for a while. Add the chopped tomatoes and green chilies, and cook till the oil separates to the sides of the vessel.Sprinkle in the garam masala or pulao masala, and turmeric powder, and mix for a minutes or two. Now, add the chopped sarsages and fry well. Mix the rice and salt. mix the rice 5 minutes, till it is fully coated with the masala. However, do this carefully, as a grain of rice tends to break easily, and it should not. Next , add 3 cups of water. Close the lid of the cooker and turn up the flame of the stove to high. Once the cooker acquires full steam after a whistle, turn the stove to simmer. Cook on slow flow flame for another 5 minutes. The rice is done . Garnish with the dish with French fries and chopped coriander leaves. and serve.
2.SWEET RICE WITH DRY FRUITS PULAO
Ingredients-
- Basmati rice-1 cup
- Water-2 cups
- Sugar-1 cup
- Almonds, cashews, pistas, raisins, green cardamom, big elaichi, saffron, tutti fruiti-As per requirement
- Cinnamon- As per requirement
- Black pepper- 8 to 10
- Cloves-4 to 5
- A few bay leaves
- Ghee-2 tbs
- Pinch of orange and green colour , if desired
Method-
- Heat the Ghee and add the cinnamon, big elaichi, green elaichi, bay leaves, cloves, black pepper and dry fruits.
- Cook till the dry fruits turn brown and then add the rice and two cups of water. When the rice is half cooked, add the sugar and food colour and stir well. Cook till the rice is done. Add the raisins and saffron and cover pot for 10 minutes.
- Before serving, garnish the dish with tutti fruiti. This dish can be served either hot or cold.
3.TIL RICE
Ingredients-
- Hing-A pinch (asafoetida)
- Rice-1 glass
- Sesame seeds-10 gm
- Urad dal-2 tbsp
- Red chilies-2
- Pol-4 tsp
- Mustard seeds-1 tsp
- Coconut dried-1/2
- Turmeric powder-1/2 tsp
- Coriander leaves to garnish
- Salt to taste
Method-
- Cook the rice and keep aside. Roast sesame seeds, urad dal,hing,red chilies and grind them together coarsely. Mix the coarsely ground powder to the rice along with salt to taste. Take a thick bottom vessel, pour oil, add the mustard seeds, turmeric, hing and red chilies. When it splutters add the rice and mix well. Garnish with grated dried coconut and fresh coriander.
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