| Indian food Recipes |
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Your one stop reference for Indian cooking.
We have bought you hundreds of original Indian
recipes and that too completely free.
These recipes are arranged according to different
categories for your convenience.
Please note that Indian sweets usually contain
a high dose of sugar and fats and may not be
suitable for people who suffer from health conditions
like diabetes, high blood pressure etc.
We strongly suggest you to check the ingredients
and find out by yourself about the suitability
of those items to your health conditions. Since
each and every one of us have different health
conditions its impossible for us to generalize
and tell an opinion on this matter.
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Vegetable Pulao recipe.
Items Required:
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3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)
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How to make:
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Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
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| Serve with Raita. |
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