Matar Pulao ( with the bong touch) !

Matar Pulao

Yes I know ... with this recipe comming right after my Chicken Liver Masala, you will probably say that I am having some kinda "green peas" crush !!! But ...eh ..well... i will not quite disagree. Green Pea is that one magic veggie for me which sorts me out effortlessly on a vegan night. But hey wait ..... Thats not exactly why  I am sharing this recipe, this recipe was another kinda experience.. 

Did you ever feel that at times, a project where you would put your heart and soul and give the best of all ur shots doesn't turn out to be quite blockbuster ? And some of those projects where you wouldn't even give a damn and would just wait for it to get over after doing your bit, you suddenly realize that you have become the star of the show... so in such cases what would you call  it as ? ..Cheating ???? ...eekss thats not the word ..but then whats the right word ??? emm. ....ahh .. Well actually i don't know, but what i do know is cooking is no different ... 

So heres's my quick fix matar pulao which surprisingly turned out awesome and here are the ingredients :-

Basmati Rice - 1 cup

Green Peas - 1/4 cup (preferably frozen)

Whole cumin seeds (shahi jeera) - 1/4 teaspoon

Whole Cinnamon - 1" stick

Cloves - 4-5

Raisins - 20

Cashew nuts - 10

Salt - To taste

Sugar - 1 teaspoon (optional)

Ghee/ Clarified butter - 1 tablespoon

Method :- 

Wash the rice and soak it for about 30 minutes. If your are pressed for time just forget about soaking the rice,  wash it and keep it aside. In a skillet, heat the ghee and add the cumin, cinnamon and cloves. Once you get the crackling sound add the peas, raisins and cashew nuts and saute it till the water from the peas evaporates. You may add a teaspoon of sugar but its completely optional. Being a bong i prefer my pulao having a tinge of sweetness, if in case you dont have a taste for sweet pulao you may happily skip this step. Drain the water completely from the Basmati rice and add the rice to the skillet. Saute it for a about a minute and make sure the rice doesnt stick to the bottom of the pan. Once this is done add about two cups of water. Basmati rice always cooks in a 1:2 ratio, that is for every one part of rice, you need to add 2 equal parts of water. Bring the water to a boil, stir the rice and peas and cover the skillet. Cook it on a low - medium heat for about 20 minutes and yes ... No peeking. You will know that the pulao is done when you get the aroma of the rice. Take if off the heat and allow it to stand for about 5 mins. 

Try it with Manshor Jhol or any curry of your choice and I assure you you will go bonkers !!! This time it will be your turn to think that, how can something so effortless taste so divine !!! Just one quick thing... remember it to share it with someone you Love !!!

Malai Paneer

Hi all,

Today comes a recipe which can sort you out when ur most pressed for time. The cooking time is hardly 15 mins and trust me this will get you more than 15 kudos.... So lets get started -

Ingredients-
Paneer (Cottage cheese) - 200 gms
Fresh Cream - 50 gms
Salt - To taste
Onion - 1 (grated)
Tomato - 1 (grated)
Capsicum - 1 (shredded)
Kasturi Meethi - 5 gms
Tomato Ketchup - 2 tablespoon
Oil - 3 Tablespoon

Method -
Heat oil in a pan and add kasturi methi to it. Add the grated onion to it and sauté for about 2 mins. Once the onion becomes transparent add the grated tomato to it and keep stirring till it becomes half cooked. Now add the shredded capsicum and keep stirring till its soft. Dice the paneer and add it to the pan and to it add the tomato ketchup and salt. Stir for about 1 min and then add the cream. Let the gravy boil for about 30 seconds and take it off the flame.

Yes !!! its dat simple and believe u me, u have to taste it to believe it ..goes well with parathas, rotis and pulao. and more thing is for sure gonna enhance the taste ...and dat is u gotto share it with Someone you Love !!!