Dodke Bhat

Ingredients

1 Cup rice (wash and drain one hour before preparing)
2 Cups of chopped taroi (ribbed gourd)
1 Table spoon oil
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1Tea spoon dhania powder
Pinch of hing
1 Tea spoon maharashtrian garam masala (optional)
1/2 Tea spoon sugar (optional)
Salt to taste
2 Tea spoons adrak, mirchi, lahsun paste (optional)
1/2 Tea spoon rai
1/2 Spoon jeera
1/2 Inch piece of tej patta
1Table spoon finely chopped hara dhania
1 Table spoon grated coconut

Process

Heat oil in a pan
Add rai, jeera, hing and tej patta
Add taroi, Haldi, mirch,dhania powder,garam masala
Add rice,sugar, salt and adrak mirchi lahsun paste
Mix well
Pour hot water
Cook till the rice is done
Garnish with hara dhania and coconut
Serve with raita or curd

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Beans Pulav

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
3-4 drops lemon juice
5-6 french beans chopped
1 Onion chopped lengthwise
1 Table spoon oil
1/2 Tea spoon jeera (cumin seeds)
7 Kali mirch (black pepper)
4 Laung (cloves)
2 Badi ilaichi (Black cardamom)
1/2 Inch tej patta (bay leaf)
1 cm long dalchini (cinnamon)
5-6 kaju chopped
8-10 kish mish (Raisins)
Salt to taste

Process

Boil rice in a vessel with sufficient quantity of water.
Add 1/2 tea spoon oil and 3/4 lemon drops.
When the rice is just cooked strain the extra water and keep aside.
Heat oil in a pan and add jeera, kali mirch, laung, badi ilaichi,dalchini and tej patta.
Add kaju and kish-mish.
Add onions and fry .
Add beans and salt, cover and cook till the beans are done.
Add the rice and mix well.
Serve with raita .

Gobhi Matar Pulao

Ingredients

1 Cup rice
2-3 Florets of gobhi (cauliflower) chopped
1/2 Cup matar
2 Tea spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoons jeera (cumin seeds)
1/2 Tea spoon sugar
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste

Process

Wash rice, strain and keep aside for 15-20 mins
Heat oil in a pan and add rai and hing.
Add gobhi, matar and rice,
Sprinkle haldi, mirch, sugar and salt.
Pour hot water.
Cover and cook till the rice is done.
Serve hot with raita, dahi, tomato saar.

Cabbage Pulav

Ingredients

1 Cup rice
2 Cups chopped pattagobhi (cabbage)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Tea spoon sugar (optional)
Salt to taste

Process

Wash rice, stain the water and keep it aside for 15-20 minutes.
Heat oil in a pan and add rai and hing.
Add cabbage, haldi, mirch, dhania powder, garam masala, sugar and salt.
Add rice and pour hot water.
Cover and cook on low flame.
Serve hot with raita, curd or pickle.

Mix veg pulao

Ingredients

1 cup basmati rice.
1 onion
2 inches of carrot
1/2 capcisum
4 french beans
6-7 small florets of cauliflower
1/4 cup peas
8-10 cashews and raisins
1 cup paneer cubes
Small piece of lemon
Salt to taste
2 tablespoon oil / desi ghee
3-4 strands of kesar (saffron)

Khade masale
1 inch piece of bay leaf
2 badi ilaichi
7 kali mirch (pepper)
2 cm dal chini (cinnamon)
4 laung (cloves)

Process

Finely chop all the vegetables.
Wash rice and keep aside for 30 mins.
Boil rice in enough water, add 4-5 drops of oil and 4-5 drops of lemon juice to get white colour.
When the rice is nearly cooked, strain the water and let it cool.

Marinate paneer cubes with saffron and salt. (Optional)

Heat oil / ghee in a pan / kadhai.
Add all the khade masale.
Fry onions till its soft and translucent.
Add cashews and raisins.
Add all the vegetables and salt.
Cover and cook for 1 min.
Add cooled rice and mix gently so that the rice grains do not break.
Add paneer cubes.
Cover and keep for 2 mins on low flame.
Serve hot with raita.