Sunday, 15 March 2009

From your blogs: Punjabi Gobhi and Avocado Parathas

I love to try out recipes from other bloggers, especially if it is different from the way I normally make a certain dish.

I wish food blogs had been available when I was a newly wed novice in the kitchen, it would have helped me tremendously and I wouldn't have had to endure some snubs and criticisms from my so called well wishers, and all because I wasn't up to date with all the latest recipes and such.....Boy I wish they could read this blog now!

Coming to the recipes,I decided to try out a Punjabi Style Gobhi-Matar Sabzi from Padma's Kitchen and Avocado parathas from Indira of Mahanandi.
I had read quite a few posts on Avocado parathas, and when the opportunity came, I decided to give it a go...and I was quite pleased with the result....the parathas were soft, and flavorful with the addition of some chili-garlic powder that I added!
I paired this whole meal with some Carrot Pulao and Raita, and it was delicious! Thanks, Ladies for some really nice recipes for my collection!

Here is my recipe for Carrot Pulao:

1 cup- Good quality basmati rice, soaked for an hour
2 cups- water

1 medium onion-sliced
1 bell pepper- chopped
1 small carrot- grated
1 small chili- chopped

2-3 cloves, 1-2 cinnamon, 1-2 small cardamom, 1 tsp- fennel seeds, 1 tsp- cumin seeds

1 tbsp- Pulao masala
Salt, Sugar- to taste
1 tbsp- Olive Oil or any Oil you use

Wash the rice and soak it for at least an hour. In a pan, heat some oil, add the cloves, cinnamon, cardamom, fennel and cumin seeds. When they sizzle, add the onions, peppers, chili and carrots. Stir for a minute. Add the salt, sugar and the Pulao masala and the water. Now add the rice and stir. check for seasonings and bring this to a boil, then lower the heat. Cook until all the liquid is gone and the rice is nice and fluffy.

Serve with some Raita. Enjoy.

TIBETAN HERBAL MEDICINE

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