Thursday 14 February 2013

CABBAGE CARROT RICE

INGREDIENTS:

* Cabbage - small finely chopped
* Carrot - 1 finely chopped
* Ginger garlic paste - 1/2 tsp
* Onion - 1 medium finely chopped
* Mustard seeds - 1/2 tsp
* Oil - 2 tbsp
* Rice - 1 1/2 cup cooked
* Salt - to taste
* Pulav powder - 1-2 tbsp
* Green chilli - 1 finely chopped

METHOD:

1. Heat oil in a non-stick kadai.

2. Add mustard seeds.

3. After they splutter, add onions, ginger garlic paste, carrot, green chilli and cabbage and fry for sometime.

4. Add salt and pulav powder and mix.

5. After that add the cooked rice and mix properly.

6. Serve hot.

PANEER MASALA

INGREDIENTS:

* Paneer - 1 packet (cut into cubes)
* Onion - 2 (one for frying and another for paste)
* Tomatoes - 3 finely chopped
* Oil - for frying
* Dry red chillies - 2
* Cashew - 10 (halves)
* Ginger - chopped
* Garlic - chopped
* Garam masala powder - 1/2 tsp
* Salt - to taste

FOR THE MASALA PASATE:

1. Take 1tsp oil in a non-stick pan.

2. Add dry red chillies, cashew, garlic, ginger.

3. Fry for sometime.

4. Add onion and fry for few minutes till brown.

5. Add chopped tomatoes and fry for few minutes.

6. Cool.

7. Grind all.

METHOD:

1. In a kadai, add little oil.

2. Add chopped onion and fry till brown.

3. Add the masala paste.

4. Fry the masala paste for sometime.

5. Add the paneer pieces.

6. Add the garam masala.

7. Add salt.

8. Boil for two minutes.