PUDINA/MINT RICE - LUNCH BOX SPECIAL

INGREDIENTS

PUDINA/MINT RICE

1. Basmati Rice- 11/2 Cups
2. Pudina/Mint Leaves - 1 Cup
3. Coriander Leaves - 1/2 Cup
4. Ginger - 1 Inch(chopped)
5. Onion - 2 Medium (Long Size)
6. Vegetables(Carrot,Beans,Peas,Aloo) - 11/2 Cups
7. Oil - 5-6 tbsps
8. Jeera/Cumin Seeds - 1-2 tsps
9. Green Chillies - 2-3(Long Size)
10. Masalas

• Turmeric Powder - 1 tsp
• Hing - A Pinch
• Red Chilli Powder - 2-3 tsps(As Required)
• Garam Masala - 1-2 tsps (Optional)

11. Salt - As Required

12. Cashew Nuts/Kaju(Fried) - 10-12 Pieces

13. Water - 3 Cups + Little for Blending Purpose

RECIPES

PUDINA/MINT RICE

Step 1 : Grind Pudina,Coriander,Green Chillies and Ginger in a blender and Keep aside.
Step 2 : Heat a Pressure Cooker, Add Oil, Jeera and Onion and Saute.
Step 3 : After Onion gets brown, Add all Vegetables, Little Salt and Saute.
Step 4 : Add all Masalas, Pudina Paste and Mix well.
Step 5 : Add  Rice and Saute.
Step 6 : Add 3 Cups Water, Some salt for the rice and Mix well.
Step 7 : Pressure cook for 3 Whistles and Garnish with Fried Cashew Nuts.
Step 8 : Serve hot with any varieties of Raita of your wish.

TIPS 

1. Add Any Vegetables in this recipe..
2. Raita Varieties - Onion, Cucumber (or) Boondi

                                  ENJOY WITH ANY VARIETY OF RAITA!!!!

      

ALOO KOFTA WITH PALAK GRAVY

INGREDIENTS

ALOO KOFTA

1. Boiled Potatoes/Aloo (Big Size)- 4-5 Cubes

2. Boiled Peas - 12-15 Pieces 

3. Onion (Small Size) - 1 Chopped

4. Oil (To Fry & Deep Fry) - As Required 

5. Fennel & Jeera - 1 tsp

6. Water (To Sprinkle) - Little

7. Green Chillies -  2-3 Chopped (Optional)

8. Cashew Nuts/Kaju - 7-10 Pieces Chopped (Optional)

9. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch

10. Corn Flour - To Roll (As Required)

PALAK GRAVY

1. Oil/Ghee - As Requiired

2. Onion (Big Size) - 1 Chopped

3. Tomatoes (Big Size) - 21/2 cubes

4. Palak - 2 Bunch  

5. Jeera/Cumin Seeds - 1-2 tsps

6. Water - As Requied

7. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch
• Ginger Garlic Paste - 1 tsp
• Garam Masala - 1-2 tsps

8. Coriander - Few Pieces (Chopped)

9. Kaju/Cashew Nuts Paste - 1/2 cup (Optional)

10. Lemon - 1/2 Piece

RECIPES

ALOO KOFTA

Step 1 : Smash boiled Potatoes/Aloo and Peas in a bowl and keep aside.
Step 2: Heat a Non-stick Pan, Add Oil, Jeera and Fennel.
Step 3 : Add Onion, Turmeric Powder and Hing and Saute.
Step 4 : Add  Smashed Potatoes-Peas Mixture and Chillies to the Pan and Mix well.
Step 5 : Add all Masalas (except Turmeric Powder and Hing) and Mix well.
Step 6 : Sprinkle little Water to the Mixture and Saute.
Step 7 : Let water drain and keep the Mixture aside in a bowl.
Step 8 : Add chopped Kaju/Cashew Nuts to the Mixture and Mix well.
Step 9 : Make small balls/dumplings out of the Mixture and Roll each balls in Corn flour.
Step 10 : Heat Oil for Deep frying and add each balls/dumplings and Freeze for 10-15 minutes.

PALAK GRAVY

Step 1 : Heat Non-stick Pan, Add little Oil, Tomatoes and Saute well and Keep aside.
Step 2 : Add little Oil again in the Pan and add Palak and Saute until it shrinks and Keep aside.
Step 3 : Grind Tomatoes, Palak , Add little Water and Make it as a Paste and keep aside.
Step 4 : Heat Oil/Ghee in a Pan, Add Jeera, Onion, Ginger-Garlic Paste, Turmeric Powder, Hing and               Saute.
Step 5 : Add Tomatoes-Palak Paste to the Pan, Add some water and adjust to Gravy consistency.
Step 6 : Add all Masalas (without Ginger-Garlic Paste, Turmeric Powder and Hing) and Saute well.
Step 7 : When Gravy boils, Add Aloo Balls/Koftas in the Gravy and Mix well.
(NOTE : Mix without breaking the balls/koftas).
Step 8 : Add Kaju/Cashew Nut Paste, Garam Masala and Saute with the balls/koftas.
Step 9 : Add Coriander Leaves for Garnishing and Serve hot.
(NOTE : Serve Hot, Otherwise Aloo Balls/Koftas would break down when Serving).

TIPS : 

1. Add Kasuri Methi with Garam Masala.

ENJOY WITH POORIS, ROTIS, ANY VARIETY OF RICES!!!!!