Ingredients: 1 cup - basmati rice 1/2 cup - red,yellow,green capsicum,carrot,beans cut into square pieces. 1/2 tsp soy sauce 1/2 tsp chilly sauce 1/2 tsp black pepper powder salt to taste Preparations: Cook basmati rice according to the package or, if you want to save some time, cook ordinary rice. Let your rice cool naturally. and then place it in the fridge for at least 1 hour. Cool rice because each grain can be fried quickly and easily. Take a large, deep-sided nonstick kadhai.Heat the kadhai on high flame. Add vegetables then start stir-frying. All this heating prevents sticking. cook until your veggies start to soften a bit (but not too much, you want them to have some bite still little crunchy) Remove veggies and set aside. On same kadhai add rice and seasoning black pepper and salt, and stir to combine. Add vegetables mix thoroughly. Cook and stir until entire mixture is hot, there is no liquid left in the kadhai, and the rice is just beginning to crisp. The recipe is manageable and can be done over medium-high heat. Goes great with any tangy tasted curry. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh