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Methi and Baby Corn Pulao

>> July 01, 2015

A sweet baby corn  and  bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and  good for health. One pot rice dish is always simple to make.  


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Prep Time : 10 Mins
Cook Time : 20 Mins + Rice

Ingredients

  • Methi leaves - 4 cups
  • Baby corn - 1 cup , chopped corn into roundels
  • Garam masala-1/2 tsp
  • Pualo powder - 1 tsp (i used MTR)
  • Onion + Coriander + green chillies paste - 4 tbsp
  • Onions - 1 cup
  • Lemon  / Lime juice - 2 tsp
  • Launga / Lavanga / Clove  - 4 
  • Dalchini / Cinnamon / Chakke - 2 pieces
  • Teja Patta / Patre / Bayleaves - 2 leaves
  • Chakraphul / Star anise - 2 stars
  • Oil - 1/4 cup
  • KalaJeera seeds - 1 tsp
  • Turmeric - a pinch
  • Salt to taste
  • Basmati rice - 2 cups
  • Ginger Garlic paste
Method
  • Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
  • Cook basmati in pressure cooker or rice cooker and keep aside
  • Blend onions, coriander & green chillies add little water make a paste and keep aside 
  • Take a big pan , heat oil
  • Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
  • Add turmeric , ginger garlic paste and grinded paste saute for few mins
  • Add pulao powder and garam masala powder for taste
  • Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
  • Add lemon juice and salt saute gently
Serve with raita

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Ginger Paste

>> June 25, 2015

Making paste at home is like fresh and add for almost all cooking dishes. Stored in the refrigerator or freezer for months. 



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Ingredients
  • Ginger - 1lb
  • Cold Water - 1/2 cup

Method
  1. Peel the ginger skin and make a small pieces
  2. Blend ginger and water make a smooth paste
  3. Transfer into glass jar and store it in the refrigerator.


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Ginger-Garlic Paste

>> June 19, 2015

This paste is used for regularly Indian cooking. It is fresh homemade paste .

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Ingredients
  • Ginger - 1 cup
  • Garlic - 1 cup
  • Vinegar - 1 tsp
Method
  1. Peel ginger and chop into pieces
  2. Blend garlic pods and ginger pieces grind together (if necessary) add few drops of water
  3. Mix vinegar and transfer into glass jar and use for cooking 
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