POTATO PULAO IN A RICE COOKER (Kugan )
Dear Sangeetha, I cooked this specially for you.
Enjoy. Kugan
POTATO PULAO IN A RICE COOKER
Ingredients:
(A)
2 tbs ghee
½ inch cinnamon stick
3 cloves
3 caradamom pods
1 bay leaf
1 onion sliced
2 tsp ginger garlic paste
1 ½ cups of tomato puree made from 2 tomatoes
(B)
To dry roast and grind into paste:
2 tsp coriander seeds
2 red chillies
+
3 tbs grated coconut
2 green chillies
½ cup coriander leaves
½ tsp garam masala powder
Dry roast the coriander and chillie, then add the other ingredients.
Add little water and grind to a smooth paste
(C)
To marinate the potatoes:
10 small baby potatoes
3 tbs curds
2 tsp rice flour
½ tsp chillie powder
¼ tsp garam masala powder
Salt to taste
Skin the potatoes, prick them all over with a fork.
Marinate them in the mixture for about 20 minutes.
Shallow fry them till they are nicely roasted. Keep aside
(D)
1 cup basmathi rice soak for 20 minutes, drain and keep aside.
1 ½ cups of warm water.
Salt to taste
Few mint leaves
(E)
1 big onion, sliced and fried till golden brown, keep aside
Little cut coriander leaves
Method:
Heat ghee in a wok, add in all the ingredients in (A)
Sauté till the raw the raw smell goes.
Add in the ground paste (B) and sauté well again.
Now add in the roasted potatoes (C ) and give a quick stir.
In a rice cooker, add in the cooked potato masala.
Add in the strained rice, water, salt and mint leaves.
On the switch and let it cook.
When cooked, you can fluff up the rice with a fork.
Garnish with the fried onions, coriander leaves and serve with a raitha.
NOTE: You can cook it in a pressure cooker too.
http://farm8.staticflickr.com/7336/9...d977e86b_z.jpg
PEAS MUSHROOM CURRY (Kugan )
PEAS MUSHROOM CURRY
Ingredients:
3 tbs oil
TO grind to paste:
1 inch ginger
1 big onion chopped
3 dry red chillies
2 green chillies
½ tsp cumin seeds
5 cashew nuts
4 tbs tomato puree
1 tsp coriander powder
1 tsp red chillie powder
½ tsp garam masala powder
1 cup of water
300 grms oyster or button mushrooms, quartered
1 cup fresh green peas
Salt to taste
1 cup whisked plain curds
Little cut coriander leaves
Method:
Heat the oil in a non stick pan.
Add in the ground paste, sauté well till the raw smell goes.
Add in the tomato puree, coriander, chillie and garam masala powders.
Sauté till oil separates. Add in the water and let it come to a boil.
Add in the mushrooms, green peas and salt to taste.
Do not over cook the vegetables. The gravy should be thick.
Remove from the stove and add in the well beaten curds.
Mix well, garnish with the coriander leaves and serve.
http://farm8.staticflickr.com/7358/9...4a10a85e_z.jpg
