Making of Shahi Pulao (Arabic Version)

Here is the most awaited blog on the making of Shahi Pulao (Arabic version). This is an ultimate Lunch or Dinner meal, very delicious and best to have with white curd. This is one of my favorite dish.

Here is the preparation:

I started this preparation by heating 3 spoons of rapeseed oil for few minutes and then added cumin seeds. Wait till the cumin seeds turns light brown and then add 1 chopped Onion and fry it for 5-7 minutes on medium flame.

 In the meantime, be ready with the these vegetables - Tomato (2), Green Peas (1 bowl), Broccoli (1 bowl), Carrot (2 medium size).  Once onions turned light golden, I then added carrots and fried it for 5-7 min on medium flame.

 Then I added chopped tomatoes, green peas and vegetables of your choice.

I then added salt ( as per your taste I added 2 small spoons), coriander powder (1 medium size spoon), and red chilly powder (add as per your taste, I added 1 medium size spoon).

Fry it for 10 min and then add fresh cut broccoli and start frying it for another 1o min so that all spices are mixed well with all vegetables.

Once everything is mixed well, it will turn like the image below. 

Mix well, stir well so that it does not stick to the bottom. Keep frying it on slow to medium flame.

In the meantime, take 2 bowls of Indian Basmati Rice and wash it well. Use the below bowl for your reference. For 2 bowls of Basmati Rice, take 5 bowls of water. The quantity of water depends on different types of Rice.

Look at the below Image and then add the Water and Rice into the Indian Pressure Cooker.

I then closed the Indian Cooker and heated it for 2 whistles on medium flame.  I then opened the Cooker to it looked like the image below.

Your Indian pulao is ready now. You can have it with white Curd/Yogurt for best taste.

Making of Indian Paneer

Here is the most awaited blog on the making of Indian Paneer (Soft Cheese). This is an ultimate Side course with the Main Dish in Lunch or Dinner, very delicious and best to have with Indian Roti. This is one of my favorite dish.

Here is the preparation:

I took 2 spoons of Oil and put into the pan. Heat it for few minutes and then added 2 chopped onions.

Keep frying the chopped onions for few minutes until it turns brown.

I then added 2 tomatoes and started frying all of them together.

I then added Dhaniya powder (coriander powder), red chilli powder and salt according to taste.

This is up to you. If you want to add Kasoori Methi, Add it or else you can leave it as well.

I started frying all of them together until it becomes thick

This is followed by the addition of Indian Paneer (Soft Cheese). I kept it frying for like another 10 minutes. Make sure you fry in low flame to get the best results.

That's it. You will see the below outcome of your effort. Have it with Indian Roti, Mexican tortillas.

My First Caramel Pudding

My First Caramel Pudding

This blog is for those who loves to have Deserts after having Lunch or Dinner.  And a very delicious desert to have at home is home made Caramel pudding.

For the 1st time I am preparing a desert and that too Caramel Pudding. I have never thought that I will start with Caramel Pudding at home.

Well let's jump into the steps that I followed one after the other to make this Desert.

To start with, I have to keep few things ready.

1. Milkmaid  - 1 (200ml)

2. Milk (Full Cream) - 1/2 Litre

3. Sugar (7-8 spoons )

4. Egg with yolk - 3 

5. Venilla Essence

Take 200 ml of Milkmaid, 400 ml of full Cream milk, 3 eggs with yolk and add 2 spoons vanilla essence into a bowl 1 and mix it well.

At the same time, take another bowl and add sugar to cover the bottom layer and heat it up on Low flame until it turns Golden.

Add the paste to the sugar layered bowl and heat it for few minutes on low flame. Make sure that the Paste is put on top of the sugar layer. Don't mix the paste with sugar layer.

Take cooker, put some water inside. put a small plate base or stand inside the cooker and place the bowl having caramel paste on top of it. 

Paste Bowl Inside the Indian Cooker

No Whisle is required for steaming

 Close the cooker without whistle and heat it on Low flame for 12-15 min.

Finally put the Caramel Pudding inside the Fridge ( not freezer) and have it chilled after your Dinner. 

I know you will not believe me that I can make this in my first attempt. Well I was just following the directions from Pranita ( wife of my college friend). 

Moral of the story, Kahin na Kahin Kabhi na Kabhim Har ek Friend Jaroori hota hai.

Making of Indian Chole

Here is the most awaited blog on the making of Indian Chhole (Kabuli Chane). This is an ultimate Lunch or Dinner meal, very delicious and best to have with white Rice. This is one of my favorite dish.

Here is the preparation:

First you need to soak Indian Chole ( White Gram) for approximately 12 hours or overnight.
Then I started with heating 2 spoons of Oil/Ghee for few minutes.

Once the oil/ghee is heated, I added Indian spices ( Khade Masale). I took cumin seeds (zeera), Tej Patta, black pepper and Clove.

Then I added 2 grated Tomatos and started stirring it.

Grated tomatoes are followed by adding Salt, Coriander powder (Dhaniya Powder) and Red chilly powder.

Add some 1-2 spoon of Ginger Garlic paste. If you are wondering where to get these stuff, you need to look for a Asian/Indian store to get it easily.

I then added 2 onions which was already ground and fried. I did this just to avoid time in frying the onions and making them brown. If you don't grind it, you need to add and fry the onions after adding Indian spices (Khade Masale) & before adding grated tomatoes till it becomes brown.

Keep stirring the whole stuff so that it does not stick to the pan. If you are using a Non-stick pan, you don't need to worry about sticking.

Keep stirring the whole stuff until it leaves all the oil and becomes like Paste as below.

Add Kasoori Methi and Chhole Masala to add flavours to the paste. You can get these spices from a Indian Grocery store. I prefer MDH and Everest as these are tried and tested brands.

This completes the process of making the Gravy for Indian Chhole. In the  meantime, you need to whistle soaked chhole (Kabuli Chane) for 5-10 minutes.
4-6 whistles are good enough to make them soft.

Once this is done, you just need to add the prepared gravy and add it to the boiled chane. Heat it for 5-10 minutes so that the gravy is fully mixed.

That'it. You are ready to have Indian Chhole with Rice. I am going to have my delicious lunch now. Believe me once it is ready you can not resist them to have.

Making of Indian Upma

Here is the most awaited blog on the making of Indian Upma. This is an ultimate breakfast meal, very delicious and quick to prepare. In southern India, it is called as Khara Bath.

Here is the preparation:

I started with 2 table spoons of Oil/Ghee and heated it for a minute. Then I added some raw peanuts followed by 1 finely chopped onion and chopped carrot and roasted it for couple of minutes till it becomes brown.

Then I added Salt as per taste and red chilly and fried it for few minutes. 

Then I took 1 cup of MTR Upma and 3 cups of Water. First I added 3 cups of water to the pan.

Let the boil for some time. Once it is boiled ( you will see bubbles at the corner )

 Once the water is boiled, add 1 cup of Upma mix ( I took MTR Upma Mix) and start stirring it.

 Try to find the MTR upma mix in a Asian/Indian grocery store.

Once the water is completely absorbed, you will see the Upma becoming thick as below.

Here your Indian Upma is ready. Have it with Tomato sauce and with Orange Juice/Apple Juice.