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Ingredient
Top 5 dishes made from small pc of dalchini
1 . Cabbage pulao
Cabbage pulao
#ga24
#cabbage
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
2 cup
long grain basmati rice
3 tbsp
oil
3
laung
1/4 tsp
zeera
1/2 cup
sliced onion
1 tsp
crushed garlic
1 tsp
grated ginger
1 cup
sliced tomato
2 cup
shredded cabbage
1/2 cup
matar dana
1/2 cup
small diced carrot
1 tsp
red chilli powder
1 tsp
dhania powder
1/2 tsp
garam masala powder
1 tbsp
salt
1 tsp
desi ghee
Cooking instructions
* Step 1
Wash veggies, keep aside. Wash rice, soak in water for 1 hr, strain it, keep aside.
* Step 2
Take a pressure cooker, add oil, heat it. In goes laung, dalchini & choti elaichi, saute it for 30 sec.
* Step 3
Add in zeera, let it splutter. In goes onion, slit the green chilli, add in the oil, stir fry it for 2 minutes.
* Step 4
Now add ginger garlic, stir fry it for a minute.
* Step 5
Add in tomato, stir fry it for a minute.
* Step 6
Now add peas & carrot, stir fry it for a minute.
* Step 7
In goes cabbage, mix it well. Stir fry it for a minute.
* Step 8
Now add rice, stir fry it for a minute. In goes red chilli powder, dhania powder & garam masala powder, stir fry it for 3 minutes.
* Step 9
Add 3 cup water, mix it well. In goes salt & desi ghee, place the lid, give 4 whistles on high flame. Turn off the flame.
* Step 10
Allow it to depressurise naturally. Open the lid after 10 minutes.
* Step 11
Take out in a serving dish, garnish it with dhania leaf...
Note: if there is a photo you can click to enlarge it
2 . Lal Saag with Gobhi
Lal Saag with Gobhi
#jan
#w3
#win
#week8
#ebook
#maincourse
#cookpadindia
#cookpadenglish
#simplecooking
Lal Saag or Red Amaranth has bright deep red leaves full of Iron , antioxidant & other nutrients.
Here I have used gobhi with it to give an innovative idea..
Hope you ll like it ..
Enjoy .
Ingredient
3 tbsp
mustard oil,
2
laung,
1/2 cup
sliced onion,
as required
Salt to taste,
1/2 tsp
haldi powder,
1 tsp
dhania powder,
1/2 tsp
red chilli powder,
Cooking instructions
* Step 1
Again wash the chopped saag, keep aside in a colander. Take out the blanched gobhi in a dish, keep aside.
* Step 2
Take a wok, add oil, heat it. Add dalchini & laung, saute it for 30 sec.
* Step 3
In goes onion & green chilli, stir fry it until light brown.
* Step 4
Add gobhi florets, stir fry it for a minute.
* Step 5
In goes ginger garlic, stir fry it for a minute.
* Step 6
Now add salt, haldi powder, dhania powder & red chilli powder, mix it well.
* Step 7
Cover it with the lid, lower the flame, sprinkle lil water, cook it until gobhi is half done.
* Step 8
Open the lid, increase the flame, add saag now, stir fry for a minute.
* Step 9
Cook it covered on low flame, until veggies aur almost cooked.
* Step 10
Open the lid, increase the flame, stir fry it until dry. Turn off the flame, cover it again for a minute.
* Step 11
Take out in a serving bowl, can be served along with rice.
Note: if there is a photo you can click to enlarge it
3 . Ghugni (white Matar)
Ghugni (white Matar)
#Dec
#w1
#bengalifood
#cookpadindia
#cookpadenglish
#simplecooking
Ghugni ( white Matar ) is a popular Bengali Snack .
It is made with various ways in different parts of India...
Hope you ll like it ..
Enjoy .
Ingredient
3 tbsp
mustard oil,
4
laung,
1/4 tsp
zeera,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
1 tsp
dhania powder,
1/4 tsp
zeera powder,
1 tbsp
fresh tomato puree,
as required
Salt to taste,
1/2 tsp
garam masala powder,
Cooking instructions
* Step 1
Wash matar, strain it, keep aside. Take a pressure cooker, add matar, 1/2 tsp haldi powder & lil salt. Top up with water, place the lid, give 5 whistles on high flame. Lower the flame, cook it for 7 minutes. Turn off the flame, allow it to depressurise naturally. Take out in a bowl, keep aside.
* Step 2
Add oil in the same cooker, heat it. In goes whole garam masala, saute it for a sec. Add dry red chilli now.
* Step 3
Add zeera now, let it splutter.
* Step 4
Add onion now, stir fry it until light brown. In goes green chilli. Mix it well.
* Step 5
Now add ginger garlic paste, saute it until rawness is released.
* Step 6
In goes aloo, mix it well. Add haldi powder, red chilli powder, dhania powder & zeera powder, mix it well.
* Step 7
Now add tomato puree & salt, stir it. Cook it until oil has oozed out.
* Step 8
In goes boiled matar, mix it well. Add garam masala powder, stir it.
* Step 9
Place the lid, give 4 whistles on high flame. Lower the flame, cook it for 5 minutes.
* Step 10
Turn off the flame, allow it to depressurise naturally. Open the lid after 5 minutes. Take out in a serving bowl, add tamarind water now. Garnish it with chopped dhania patta, chopped onion, chopped green chilli & sev...
Note: if there is a photo you can click to enlarge it
4 . Egg Lababdar
Egg Lababdar
#boxweek13
#exoticrecipes
#cookpadindia
#simplecooking
Ingredient
4 tbsp
oil,
15
kaju,
1/2 inch
ginger chopped,
4
laung,
to taste,
Salt
1/2 tsp
haldi powder,
1 tsp
dhania powder,
1/4 tsp
garam masala powder,
2 tbsp
fresh cream,
Pinch
kasoori methi crushed,
Cooking instructions
* Step 1
Firstly take a pan, add 2 cup water. Add all the given ingredients of gravy masala.
* Step 2
Cook it on high flame until tomato becomes mushy. Cool it & grind it to a fine puree, keep aside.
* Step 3
Take a wok, add oil, heat it.
* Step 4
Add tejpatta, saute it for a minute.
* Step 5
Now add onion, stir fry it until light brown.
* Step 6
Add gravy masala now, stir it, Add a splash of water, mix it well.
* Step 7
Lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 8
Open the lid now, increase the flame, add salt & powdered masala, mix it well. Cook it till oil separates.
* Step 9
Add cream now, stir it. Lower the flame, cover it again, cook it till oil has oozed out.
* Step 10
Open the lid, increase the flame, add kasoori methi, mix it well.
* Step 11
Cut 5 eggs into halves, add in the masala, stir it very gently.
* Step 12
Grate egg white of 1 egg, add half of this in the masala, mix it very gently.
* Step 13
Turn off the flame, cover it with the lid for a minute.
* Step 14
Take out in a serving bowl or dish, add rest of the grated egg white & chopped dhania patta.
* Step 15
Have it with Tandoori Roti, Naan or Lachcha Paratha.
Note: if there is a photo you can click to enlarge it
5 . Methi Matar Malai
Methi Matar Malai
An exotic winter speciality..
Ingredient
1 cup
matar,
For
Masala
8
kaju
6 tbsp
mustard oil,
1/4 tsp
zeera,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
1/2 tsp
haldi powder,
1/2 tsp
red chilli powder,
1 tsp
dhania powder,
1 cup
milk,
1/4 tsp
garam masala powder,
Pinch
kasoori methi crushed,
As needed
Salt
Cooking instructions
* Step 1
Firstly boil matar, take out in iced water, keep aside.
* Step 2
Take a pan, add 1 tbsp oil, heat it.
* Step 3
Add kaju & onion, stir fry it till light brown.
* Step 4
Add green chili & tomato, give a stir. Add very lil salt.
* Step 5
Cook it till tomato becomes mushy.
* Step 6
Switch off the flame, let it cool down.
* Step 7
Grind it to a fine paste, keep aside.
* Step 8
Now add 1 tbsp oil in the same pan, fry methi saag for 4 minutes. Take out in a bowl, keep aside.
* Step 9
Take a wok, add rest of the oil, heat it.
* Step 10
Add whole garam masala & zeera, let it splutter.
* Step 11
Now add ginger garlic paste, saute it till rawness is released.
* Step 12
Add 2 tbsp of masala paste, stir it.
* Step 13
Add lil water, stir it fir a minute. Add salt now.
* Step 14
Now add haldi, dhania & red chilli powder, mix it well. Add lil water, stir it.
* Step 15
Lower the flame, cover it with the lid, cook it till oil has oozed out.
* Step 16
Open the lid now, increase the flame, add matar & methi, stir it for a minute.
* Step 17
Take milk in a bowl, add 1 tbsp methi matar tadka, mix it well.
* Step 18
Add in the masala, give a stir, let it boil.
* Step 19
Cook it till a lil thick.
* Step 20
Add kasoori methi & garam masala powder, give a stir.
* Step 21
Now add malai or fresh cream, stir it nicely till a lil thick.
* Step 22
Switch off the flame, cover it with the lid, open the lid after 10 minutes.
* Step 23
Take out in a serving bowl, have it with Roti or Paratha..
* Step 24
If you add milk directly, it will curdle.
Note: if there is a photo you can click to enlarge it
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