Veg Yakhni Pulao

I have been following Sanjeev Kapoor Kitchen Khiladi now a days and I found Veg Yakhni Pulao by Tripti Khan very interesting , so I made it and it turned out fabulous. I have done minor changes to recipe like masala ingredients according what is had and also changed measurements. You can watch the original recipe on 13 Dec 2013 episode.I used Kali Jeera rice which is very fragnant and is used in West Bengal.

Veg Yakhni Pulao :

Ingredients :

1/2 Floret Cauliflower

1Large Potato
1 Carrot
1/4 Cup Peas

1 Medium onions
1/2 Cup Curd

Ginger Garlic Chili Paste ( Made from 1 inch Ginger, 6 cloves of Garlic pods , 3 small Green Chili)

1 Tsp Garam Masala Powder

2 Bay leaves

6 Cloves

1 Big Cardamom
2 Green Cardamom

2 - 1 Inch Dalchini(Cinnamon stick )

2 Tbsp oil

Salt to taste

2 Cups Kali Jeera rice or Basmati Rice
3 Cups stock

Stock :

1/2 Floret Cauliflower

1 Big Carrot

1/4 cup Peas

10 Peppercorns
2 Dalchini (Cinnamon) 1 inch pieces
1 Big Cardamom
2 Small Green Cardamom
1 Tsp Cumin Seeds
6 Cloves
1 bay Leaf
2 Tbsp Whole Coriander seeds
2 Tbsp Whole Fennel Seeds

4 cups water

Method for Stock Preparation:
 

Cut Cauliflower, Carrot into medium pieces . Add Cauliflower florists, Carrot and Peas to a pan, Add water, add all the dry spices ( you can tie these into a Muslim cloth and place in the pan if you like) . Let it simmer for 15-20 minutes till vegetables are soft. Use a sieve to strain the stock. This should give you 3 cups of water.

Method for Pulao Preparation:

 

Cut Cauliflower into big florets, cut Carrot into thin slices, cut potato into big pieces. Soak rice in water for 15 minutes and strain.

Add Ghee to a Pan, add Bay leaf, Cardamom, Cinnamon,Cloves and saute the spices. Add chopped Onion , fry till light brown,  add ginger-garlic-green chili paste ,Garam Masala powder and saute for 2 minutes. Add Curd , vegetables , rice and saute for two minutes. Add stock ,salt, bring it to a boil, cover tightly and cook on very slow flame for 15 minutes.

 

Once done , Serve hot with Curd Chutney.

Chicken Kheema Mutti (Kofta) with Curd based gravy - 2

One more Chicken Mutti with curd based gravy  a slight variation of Chicken Kheema Mutti (Kofta)  with Curd based gravy - 1  not using store bought masala powder. This is a spicy dish , so please adjust masala as per your taste.
 

 

Chicken Kheema Mutti (Kofta) with Curd based gravy

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2 Tsp Pepper Corns

12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion

1 Inch Ginger
4-5 Garlic cloves

1 Tsp Jeera powder

1/2 Tsp Red Chilli powder

1 Tsp Dhaniya Powder

1 Tsp Garam Masala 

1/4 Tsp Turmeric Powder

1 /4 Tsp Shahi Jeera

2 Bay leaf
1 Big Cardamom

1 Inch Dlachini

1 Cup Curd
Oil for frying

2 Tbsp oil for gravy

1 Cup of water
Coriander leaves for garnishing

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

Gravy :

Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.

Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, Garam Masala , add little water and roast till the masala leaves oil on the sides.

Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove and garnish with Coriander leaves.

Serve with rice. Bhagara rice goes very well with curry.

Chicken Kheema Mutti (Kofta) with Curd based gravy - 1

Usually I do not buy readymade masalas for my cooking ,but once I was browsing the store and I saw Shaan Kofta Masala powder, and I was so impressed by the Photograph on that so I bought it.

Also I was lookign for an easy curd base gravy for my Chicken koftas. So it worked perfectly but I did not follow the recipe on the package and modified it for my taste.

SO here is one more version of Chicken Muttila curry.

Chicken Kheema Mutti (Kofta)  with Curd based gravy

Ingredients :

1 Kg Chicken (Bone less)

2 Handfuls of Pudina Leaves

2 Tsp Pepper Corns

12 small Green Chillies
1 Tea Spoon Ginger/Garlic Paste

For the Gravy :

1 Medium Onion

1  Inch Ginger
4-5 Garlic cloves

1 Tsp Jeera powder

1/2 Tsp Red Chilli powder

1/2 Tsp Dhaniya Powder

2 Tbsp Shahi Kofta Curry

1/4 Tsp Turmeric Powder

1 /4 Tsp Shahi Jeera

2 Bay leaf
1 Big Cardamom

1 Inch Dlachini

1 Cup Curd
1/2 tsp Kasoori Methi

Oil for frying

2 Tbsp oil for gravy

1 Cup of water

Salt to taste

For Making Muttilu (Kofta's):

Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder.

Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.

You can have them dry or you can add them to gravy.


Healthy version : Greese a baking pan with oil , lay the balls on the pan and bake them for 15 minutes on 350 Degrees and 10 minutes on 450 Degrees.

 

Gravy :

Make a paste of onion ,ginger and garlic.

Take a pan , put 2 tsp oil , add Shahi Jeera, cardamon, bayleaf, cloves, shahi jeera. After they splutter add the onion,ginger and garlic paste and roast it till the paste leaves oil on the sides. If required sprinkle little water to avoid burning.

Now add ,Turmeric, Chilli powder, Cumin Powder, Coriander Powder, SHAHI kofta powder add little water and roast till the masala leaves oil on the sides.
 

Beat the curd and add to the gravy. Add 1/2 cups of water and cook till oil seperates.

Add muttilu(Kofta's) , Salt , 1 cup of water and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.

Serve with rice. Bhagara rice goes very well with curry.

Pav Bhaji

Pav Bhaji is such an easy and tasty dish which even kids will eat without fuss and mothers can be happy that they fed a whole bowl of veggies to their kiddos.I try not to use the ready made masalas much which are available in abundance wherever you look. I tried hard to find a pav bhaji recipe which does not use the Everest/MDH Pav bhaji masala. Alas! Even Sanjeev Kapoor makes pav bhaji with ready made pav bhaji masala. So, I resigned myself to using store bought pav bhaji masala. If anyone knows how to make home made pav bhaji mala, Please let me know. The recipe is usually found on the packet and mine is not that much different.

Pav Bhaji

Ingredients :

Pav Bread or Burger Buns
2 Medium Potatoes
1 Small Cauliflower
2 Capsicums
2 Midium Carrots
10 Green Beans
1/2 Cup Green Peas
2 Medium Tomotoes

1 Handfuls of Coriander leaves

1 medium onion

1 Tsp Ginger Garlic Paste

1/4 Tsp Red Chilli powder

2 Tomatoes

1 Tbsp oil
2 Tbsp butter 
2 Tbsp Everest/MDH Pav Bhaji Masala
1 Lime cut it into small pieces
1 Diced onions for serving

Salt to taste

 

Method :

Cook Potatoes,Cauliflower,Carrots,Green beans,Green peas,1 Capsicum with water in a pressure cooker till 3 Whistles.

 

Dice 1 capsicum into small pieces and fry in a tbsp oil and keep it aside.

In the remaining oil,add butter, put cut onions ,saute till translucent.Add ginger garlic paste and saute till couple of minutes.Add pav bhaji masala ,red chilli powder and saute till oil separates. Now add tomatoes and cook. Once tomatoes are well cooked, add all the vegetables and mash well. Add salt and cook well till the masala blends well into the vegetables.Add the fried capsicum and coriander leaves on top of it.

In a pan,spread a little butter on the pav/buns and toast the buns well.

Serve the Pav and Bhaji sprinkled with diced onions and Lime pieces.

Other Indian Recipes - Chicken with Coriander

I wanted to try chicken a little bit differently and thought of cooking it with Mint,Coriander leaves and onion paste which we call in Telugu as Pachchi Masala.

I did not have mint , so just did with coriander but anyway turned out good. I love potatoes in a non veg curry , the gravy makes it so tasty that I leave chicken aside and just eat potatoes.

Chicken with coriander curry

Ingredients :

1 Kg Chicken
2 Medium Potatoes

2 Handfuls of Coriander leaves

2 medium onions

3 Green Chillies

2 Tsp Ginger Garlic Paste

1 Tsp Jeera (Cumin)powder

1/2 Tsp Red Chilli powder

11/2 Tsp Dhaniya (Coriander)Powder

1/2 Tsp Turmeric Powder

1 Tsp Whole Jeera (Cumin)

2 Bay leaves

5 Cloves

1 Inch Dalchini(Cinnamon stick )
 6-7 pepper corns

2 Tomatoes

3 Tbsp oil for gravy

1 Cups of water

Salt to taste

Masala Paste :

Make a fine paste of onions, coriander leaves, green chilli. Cut potatoes into halves.

Method :

Take a pan, add 1 tbsp oil, Add whole Jeera,Bay eaf, Cinnamon,cloves,pepper corns. Add chicken pieces ,turmeric and roast them till all the water dies up. Add the paste , Red chilli powder, Jeera powder, Dhaniya powder ,potatoes and roast it till the oil separates. Add tomatoes , 1 cup water, salt and let it cook till the gravy thickens and chicken is cooked well.

Serve with rice or roti.

Other Indian Recipes - Red Gram Dal with Spring onions( Ulliporaka Erra Pappu)

This dish with Red gram dal with spring onions is from Nanda Mausi who used to take of our child and cook for us. She introduced this Maharashtrian dish along with many others ,We liked it so much that this became a weekly affair for us.

My Camera gave way and I could not get the picture. Will upload it some time later.  

Red Gram Dal with Spring onions( Ulliporaka Erra Pappu)

Ingredients :

1 Cup Red gram dal

2 Spring onion bunches

1 Tbsp Oil

1/2 Tsp Mustard Seeds

1/2 Tsp whole Jeera

4 whole Green Chillies

1 Tsp chopped Ginger

1 Tsp chopped Garlic

1/4 Tsp  Turmeric

1/2 Tsp Garam Masala

Salt to taste

2.5 cups water

Method:

Soak the Red gram dal for an hour. Chop Green chillies. Chop and clean Green Onion bunches along with onion.

In a Pan put oil, mustrad and jerra seeds, chopped ginger,garlic and green chilli.Add chopped green onion ,turmeric and stir fry for a minute or two.Add dal,garam masala and fry for a minute. Add water, salt and let it cook till dal is cooked but not too mushy.

Serve with Rice. You can make it little dry by reducing the water and can be served with Roti.

Other Indian Recipes - Cabbage and Carrot Stir fry

Cabbage and Carrot stir fry is a quick recipe which does not need too much cooking.

  

Cabbage and Carrot Stir fry

Ingredients :

1/2 Cabbage floret

2 Carrots

1 Medium Onion

1 Tbsp Oil

1/2 Tsp Mustard Seeds

3 whole Green Chillies

1/2 Tsp Ginger Garlic paste
1/8 Tsp Red Chilli powder

1/8 Tsp Jeera powder

1/4 Tsp Dhaniya Powder

A Pinch of Turmeric

Salt to taste

Cut Cabbage and Onion into small pieces. Using the peeler, peel carrot into long strips.They will look like flat thin noodles. This well help them cook quickly.

Take a Kadhai, put oil and mustard seeds, Let it splutter.  Then put Onion and whole green chillies and saute a little. Add cabbage , carrot, ginger garlic paste. Saute a little on high flame. Add Red chilli powder, Jeera powder,Dhaniya powder, Turmeric , salt. Stir well and leave it on medium flame for 5 - 7 minutes.Take it off the stove.

Serve with Rice or Roti.

Other Indian Recipes - Paneer Curry

This is one more of my son's favorite 'Spicy Paneer Recipe'. He keeps requesting it often. If I make it only for him, then I reduce the spice otherwise I add little ghee while serving.

Paneer Curry
Ingredients :
500 Grms Paneer
1 1/2 Medium Onions
2 Tomatoes
2 Bay leaf
1 Inch Dalchini
4 Cloves
1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder
1 1/2 Tsp Dhaniya powder
1/2 Tsp Jeera Powder
1/4 Tsp  Turmeric
1/2 Tsp Whole Jeera
10 Kaju
2 Tbsp Oil
Salt to taste
1 Cup of water

Saute Kaju in a pan and make a smooth paste with water. Saute whole along with Onion pieces  and make a smooth paste. Puree Tomatoes too into a smooth Paste.

Fry Paneer pieces lightly in oil and take them aside.

In the same oil add Bay leaf, dalchini and cloves, let them fry for few seconds. Add Onion paste and Ginger Garlic paste and fry a little. Add Turmeric,Red chilli powder, Jeera Powder, Dhaniya Powder , Kaju paste and let them brown till oil separates. Add some water if required. Add Tomato puree , salt , water and let it cook for 15 minutes. Add Paneer pieces , let it cook for more 5 minutes and take it off the stove. Serve it with Rice or Roti.