Wayfare

Wednesday, July 27, 2011

NAWABI PULAO


Once I was cooking this pulao at my place, then suddenly some unexpected guests land up at that point of time. I offered them this pulao with raita. I must say this Nawabi Pulao had made a special place in their heart as well as their tongue. It was a signature dish of that day I must say.



Ingredients
Boiled Rice
    1 Bowl
Tomato Puree
    1 Bowl
Dry Fruit(Cashews, Raisins, Almonds)
    3 Spoons
Bread Croutons
    1 Bowl
Pomegranate Pearls 
    1/2 Bowl
Fried Onions 
    1 Bowl
Garam Masala Powder
    1/4 tsp 
Whole Garam Masala
    1 tsp
Chaat Masala
    1/2 tsp
Coriander Seeds
    1/2 tsp
Chopped Green Chilli
    1/2 tsp
Kasoori Methi                                  
    1/2 tsp
Red Chilli Powder
    1/2 tsp
Oil
    1 Tbsp
Salt
    as per taste

Method 
Heat oil in a pan. Add tomato puree, whole dried masalas, green chillies, kasoori methi, coriander seeds, dry fruits, red chilli powder, salt, chaat masala and garam masla powder. Saute it for 3-4 min.. Now add boiled rice add mix very well. Now add fried onions, bread croutons and chopped coriander leaves. Mix it.
Add pomegranate pearls add fried onions. Switch off the fire. Dish out the pulao and garnish with coriander leaves, pomegranate pearls and fried onions. ENJOY!!!!


Sending this to Signature Recipe Event @ Saras's Kitchen and Jabeen's Corner Ongoing Event-Iftar nights

Tuesday, July 26, 2011

CARROT BURFI




Recipe Source- MY AUNT
Ingredients
Grated Carrots
    3-4
Ghee
    100 gm
Sugar
    120 gm 
Cashew Nuts
    8-10 
Raisins
    10-12 
Cardamom
    4-5 

Method
1.    Heat ghee in heavy bottom pan.
2.    Add grated carrots and saute it till the carrots get cooked and they have changed their color.
3.    Make a sugar syrup of 1 string consistency and add this syrup to the carrots and cook well.
4.    Stirring continuously.
5.    When it comes to dry, add cardamom powder, raisins and cashews.
6.    Switch off the fire. Let it cool.
7.    Now take a sheet of foil and place the mixture. Roll it.
8.    Let this set in fridge for an hour.
9.    Cut into rounds and serve.
CARROT BURFI IS READY!!!!!!



Sending this to Ayeesha's Any One Can Cook : Series 27 and to Priya and Aipi’s "Bookmarked recipes Vol.51" and to Veggie/Fruit A Month - CARROT -(Guest Hosted @ Kaarasaaram) and to Kalayani's on going event, "My Mother's kitchen # 2 : Indian Mithai Mela"


Tuesday, July 19, 2011

SPICY MACARONI PASTA

Recipe Source- MY DIARY!!
This "SPICY PASTA" just peps up your appetite, longing for more.......!!!


Ingredients
Macaroni
    1 Cup
Peanuts(Raw)
    1/2 Cup
Onion(Chopped)
    1
Tomato Paste
    1 Cup
Grated Cheese
    1/4 Cup
Red Chilli Powder 
    1/2 tsp
Ginger Paste
    1/2 Tbsp 
Black Pepper Powder
    1 tsp
Chaat Masala
    1 tsp
White Sauce
    1 Cup 
Salt
    1/2 tsp
For the White Sauce
Butter
    1 Tbsp
All Purpose Flour
    1 Tbsp
Mustard Seeds
    1 tsp
Red Pepper Whole
    3-4
Olive Oil
    1 Tbsp
Milk
    2 Cups
Salt
    1 tsp

Method 
Prepare a white sauce. Take a heavy bottom pan. Heat butter and roast APF. Then add milk, stirring continuously, when mixture thickens, remove from heat. Add grated cheese, salt, black pepper powder and 1/2 cup tomato paste. Stir well and cover.
Boil macaroni with salt. Rinse it. Boil peanuts in salted water. 
Take a pan. Fry chopped onions till light brown. Add grated coconut, 1/2 cup tomato paste, ginger paste, salt and red pepper powder. Mix and cook for 2 min.. When it starts boiling add macaroni and peanuts. 
Stir lightly and add white sauce slowly. When it starts boiling pour into a serving dish and sprinkle cheese over it.
Heat oil in a frying pan. Add mustard seeds and whole red pepper, when it starts spluttering, pour over the macaroni. Garnish with coriander leaves and green pepper.


Monday, July 18, 2011

Watermelon Kulfi



I have been thinking about these kulfis for a long time. Today I was having a cute watermelon in my fridge to make it into a nice dessert.

Ingredients
Seedless Watermelon Pieces
    1 Bowl
Condense Milk
    1/2 Bowl
Sugar
    As per taste

Method
Blend all the ingredients in a blender. Filter it. Transfer the ready mixture into a bowl. Now take a kulfi mould and fill it with the ready mixture. Refrigerate for 3-4 hours or till done. Demould the kulfi and serve.



Sending this to Ayeesha's Any One Can Cook : Series26 and to Iftar Moments Hijri 1432



Tuesday, July 12, 2011

Papad Roll



I have bookmarked this from a TV show.

Ingredients
Papad
    6
Boiled and Mashed Potatoes
    1 Bowl
Paneer/Cottage Cheese
    1/2 Bowl
Chopped Onion
    1 Spoon
Chopped Capsicum(red, green, yellow)
    1 Tbsp
Chopped Ginger
    1/2 tsp
Anar Dana Powder
    1/2 tsp
Red Chilli Powder
    1/2 tsp
Garam Masala Powder
    1/2 tsp
Bhujia
    1 tsp
Raisins
    1 tsp
Chopped Cashews
    5-6
Chat Masala
    1/2 tsp
Kasuri Methi
    1/2 tsp
Oil
    To Deep Fry
Salt
    as per taste

Method
1.    Mix all the ingredients in a bowl except papad for the stuffing.
2.    Take another bowl with water in it. Dip a papad in the water which would help in folding it.
3.    Take a little amount of stuffing mixture and place it on the wet papad and then fold the papad as shown in the picture.(like spring rolls)
4.    Now deep fry the papad in hot oil till done.
5.    Drain on an absorbent paper and serve immediately.