PANJIRI

panj mA precious gift of Panjiri recipe from my mother. I remember after birth of my elder son Ali, she made a big pot full of Panjiri. When i was making this before birth of my younger son, tears were rolling down my eyes. I will miss her ever.

In memory of my parents. by Slidely Slideshow .

 

I do not want to repeat that painful incident. You can read about her here:

“IN MEMORY OF MY MOTHER”

INGREDIENTS:

Suji/ Semolina1 kg
Desi ghee/ clarified butter1 kg or as needed
Sugar3/4 kg or to taste
Alsi1//4 cup
Makhana20 grams
Char maghaz20 gms
Char gond10 gms
Kamarkas10 gms
Poppy seeds10 gms
Dessicated coconut/ hand grated 25 gms
Dry ginger powder/ sonth1 tbsp
Almonds100 gms
Pistachio50 gms
Raisins50 gms
Small Cardamom10

METHOD:

  • Roast suji without ghee. Set aside. ( you can roast it in ghee as well)
  • This is home made ghee with butter fat. Check the recipe of HOME MADE GHEE WITH BUTTER.
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  • Grind Sugar and set aside.
  • Alsi .
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  • Makhana.
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  • Roast Almonds, pistachio and all other nuts in ghee along with gond, alsi and makhana etc.
  • Grind them all except raisins.
  • Now in a large pot add all ingredients including sugar and suji. Just cook it up for 5-10 minutes.
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  • Mix well and store in air tight container. Highly healthy and nutritious thing. Even make in winter and give 2-3 tbsp daily to your family members with milk.
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SHAMI KEBAB

sk mShami kebabs are very famous in Pakistan. These are versatile in nature..lolzzz. From side dish to snack these are popular among all age groups. This is my mother’s recipe which i am following.

INGREDIENTS:

Beef bone less cubes1/2 kg
Gram lentil1/2 cup
Ginger1 tbsp chopped
Garlic3-4 cloves
Whole spice mixed1 tbsp
Onion1 medium
Saltto taste
Red chili flakes/ whole red chilli1 tbsp/ 4-5
Whole coriander seeds1 tsp
Cumin seeds1 tsp
Red chilli powder1/2 tsp
Eggs 1-2
Coriander and mint leavesas needed
Ginger choppedas needed
Green chilliesas needed
All spice powder (optional)1/2 tsp

METHOD:

  • Wash meat and gram lentil (soak it for 1/2 hour).
  • In a pot add all spices, onion, ginger garlic, lentil and meat.
  • Cover with lid and cook till tender and soft.
  • Dry water and let it cool down completely.
  • Now chop it in food processor and add eggs, green chillies, ginger ( chopped finely) , onion (omelet cut) , mint and coriander leaves. My mother was also adding 1 tbsp yogurt in mixture for softness of kebabs.

 

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  • You can add all spice powder also. Mix this mixture and make patties and freeze . In the picture below you can see my handy dandy Patti Maker. I love this China made maker 🙂

 

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  • When you want to use just fry and serve with Yogurt Raita or ketchup.

 

SHAMI KEBAB D

DELICIOUS….:)

 

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You can check the recipe of  HOME MADE KETCHUP AND YOGURT GREEN RAITA.

BAJRE KI METHI TIKIA

bj mBlack millet or Bajre ki methi tikia is a healthy snack specially in winter season. My mother was making these sweet tikias with variations and i always love them.

INGREDIENTS:

Black Millet flour/ bajre ka atta2 cup
Jaggery/ shakar1 cup
Water1/2 cup
Butter2 tbsp
Sesame seeds1 tbsp
Fennel seeds1/2 tsp

METHOD:

  • In 1/2 cup water add jaggery or shakar. Cook till melt and then strain an let it cool a bit.
  • In a bowl add Millet flour/ bajre ka atta, Sesame seeds, fennel seeds and butter.
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  • Knead the dough with syrup of jaggery.
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  • Make small patties. Should be thin.
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  • You can deep fry or pan fry . Use either ghee or oil.Make small patties.
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  • You can add coconut flakes, almonds and pistachio , if you want to add.
  • Store it in any air tight bottle.
  • Even you can cut in different shapes if you want to attract your kids.
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PUNJABI BIRYANI

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I am posting another Biryani recipe But this time its my mother’s recipe.You will like this aromatic and less spice Rice dish.

INGREDIENTS:

Chicken/ Mutton1/2 kg
Rice1/2 kg , soak them in water
Onion1 large
Tomatoes3 large
Ginger garlic paste1 tbsp
Dried plums5-6
Yogurt1/2 cup
Saltto taste
Red chili powder1 tbsp
Turmeric power1/2 tsp
Coriander seeds1/2 tsp crushed
Cumin 1/2 tsp
Fennel1/2 tsp
Large cardamom2
Small cardamom4
Cinnamon stick2 small
Whole black pepper6-7
Fresh coriander an mint leavesas needed
Green chillies3 large
Food colorfew drops
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METHOD:

  • Fry thinly sliced onion till light brown, remove half and spread on paper towel.
  • Now add ginger garlic and stir add chopped tomatoes and fry till soft.
  • Now add yogurt and all other spices. Stir and add green chillies and chicken/ mutton.
  • Add 1 cup water and let it cook till tender and oil separate.
  • Add coriander leaves and mint leaves.Set aside and boil rice.
  • In a large pot add salt and 1 tbsp vinegar . You can add Biryani essence 1 tsp to give a Deghi Aroma to your biryani. Let water  boil and add washed rice.
  • Boil Rice and strain.
  • In a pot pour oil to grease bottom and then spread rice then chicken and then again rice.
  • Sprinkle brown onion , yellow food color and coriander.
  • Let it simmer for 10 minutes and serve with raita and salad.
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Try it today..:)

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CHANE KI DAL KA HALWA

lentil mainChane ki dal ka halwa/ gram lentil pudding is scrumptious dessert. In Pakistan this is very famous in all age groups. I remember when i was a small kid ,on 15 Shaban (shab e barat) along with other halwas my mother used to make this one as well.
Distributing halwa in neighborhood was a fun activity for me as a child 🙂

INGREDIENTS:

Chane ki dal/ gram lentil1/2 kg
Sugar1 and 3/4 cups or to taste
Ghee1 and 1/2 cups
Cardamom4-5
Khoya/ milk powder1 cup
Nutsas needed

METHOD:

  • Wash gram lentil and soak it in water for 1 hour.
  • Boil it and drain water. Grind it till paste forms.
  • Now in a pot add ghee/butter and cardamom , let it crackle and add paste of gram lentil.
  • Add sugar also and stir this constantly till ghee start to separate.
  • Add khoya or powder milk and stir well.
  • As soon as ghee separates add nuts and spread this mixture on a greased tray.
  • With spatula or flat spoon even the surface an cut shapes of your choice.
  • Let it cool completely and with knife separate them.
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  • You can follow this technique too, after boiling lentil grind it and in ghee roast it, in separate pan add ghee and cardamom.
  • Let it crackle and add sugar and 1/2 cup water as soon as sugar melts add lentil and stir constantly.
  • Now stir it till ghee separates, add nuts and spread on tray and cut shapes.
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STUFFED PANCAKES

PC MMy mother was an innovative and creative home cook. I have very fond memories of the different things she would concoct to feed us.I used to love those as a child.There are so many interesting and delicious meals which I’ve enjoyed, and still make today, simply because they are delicious 🙂
This stuffed pancake recipe is taught by cooking expert Kokab Khuaja. I was a kid when my mother first time tried it and the taste i still can feel. I will write variations here. All are finger licking delicious.
Pancakes are perfect base for so many different fillings. Try with variations. From sweet to savory….you will find them delicious 🙂

STUFFED PANCAKE -1

INGREDIENTS:

Eggs 4
Flour1 and 1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Water1 and 1/2 cup

METHOD:

  • Beat eggs and add water.Use whisk and again beat.
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  • Add flour and mix. Add water till dropping consistency obtained. Now add salt and Chinese salt.
  • Leave this for few minutes and then heat up the pan.
  • Spray oil in pan or grease it with brush.
  • One ladle’s worth of batter is usually enough for perfect pan cake. Move the pan in circular motion your batter will take a perfect shape and cover all corners of pan.
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  • After five minutes you will see corners will start turning up.
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  • Turn it with spatula or flat spoon.
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  • Do not overcook otherwise it will break during filling process.
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  • Cover with cling wrap and refrigerate it. When you want to make take them out and fill. But for one week you can refrigerate.
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  • Enjoy this healthy meal with any sauce.
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STUFFED PANCAKE -2

INGREDIENTS:

Egg1
Flour1 cup
Water1/2 cup
Milk1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Yellow food colorpinch

METHOD:

  • Mix all ingredients and with whisk beat them.
  • Now batter is ready to cook.
  • Make pancakes as i have mentioned above. These are crispy pancakes.
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FILLING:

INGREDIENTS:

Mince (Chicken/ beef/ Fish)1 cup
Saltto taste
Ginger garlic paste1/2 tsp
Crushed black pepper1/2 tsp
Soya sauce2 tbsp
Cabbage 2 cup thinly sliced
Carrots2 thinly cut
Peas1/4 cup

METHOD:

  • In a pot add mince, salt and ginger garlic paste. Add 1 cup water and cook till water dries. Add crushed black pepper and soya sauce. Mix well.
  • Add thinly chopped vegetables and cook on high heat.
  • Set a side .
  • Now place filling on one side of pancake and roll it, use flour paste to seal edges. I normally use toothpicks to close the edges.
  • Fry in oil or you cake bake them also.
  • I usually fry them in less oil but you can deep fry them.
  • Pancake 1 you can freeze after filling .
  • But pancake 2 will crack so use them within 2-3 days time.
  • You can take chicken boneless and cook as mentioned above then shred it and add veggies. As i have used..:)
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This is a matter of immense pleasure for me that a renowned website KFoods, published STUFFED PANCAKES on their website.

gur mGur chawal is one of the most favorite dessert in Punjab.My mother was from Punjab so she loved to make these sweet rice in winter season a lot.You will love the aroma and taste of Rice.

 

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INGREDIENTS:

Basmati Rice2 cups
Jaggery/ Shakar1 and 3/4 cup
Water4 cups
Cardamom4
Cloves2-3
Coconut ,cut in thin slices1/4 cup
Ghee1/2 cup ,melted
Nutsas needed

METHOD:

  • Take jaggery an 4 cups of water and let it boil. Then strain jaggery water and set aside.
  • In a pot add ghee/ clarified butter , clove and cardamom, let it crackle and then pour jaggery water in it.
  • Let it boil again and then add Soaked rice. (soak rice for 20-25 mins)
  • Check the sweetness , if you want to add more sweetness then add granulated sugar in it.
  • You can add more water if feel rice are not cooked yet.
  • Before simmering add coconut an raisins in it.
  • Let it simmer for 10 minutes and serve.
  • Different color of Rice is due to different colors of Jaggery or Shakar.
gur clgur chawal

veggie garden“Backyard gardening can inspire you to take an interest in the origins of your food and make better choices about what you put on your plate,” says Dr. Helen Delichatsios, an internist at Harvard-affiliated Massachusetts General Hospital. “When you grow your own food, you savor it more because of the effort it took to get to the table.”

My Veggie garden inspiration has always been my Mother. Her veggie garden in the backyard was epic.

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Home Gardening was her hobby. I saw her looking after her plants even in her last stage of Cancer. She was the one picking green chillies 15 days before her death.

 

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It’s an inspiring and interesting hobby. Nutritional content of home grown food is worthy of the fun and effort it took to grow.

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In my opinion watching veggies grow a bit every day is incredibly rewarding, satisfying and source of immense happiness.

 

corn2corn                         (corn)

For my mother her hobby was a wonderful activity to relieve stress. Digging in the soil and watching refreshing veggies often takes your mind off stress in your life.

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She was the one who loves to give her home grown veggies to her friends and relatives. I ever saw joyous feeling on her face after giving her precious veggie gifts to her loved ones.

turnip

 

Now i am following her footsteps, i will soon post my experiences of veggie gardening.

 

spinach

 

mustard                                                                                                                             (mustard )

 

GREEN MASALA PHULKI

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Green masala Phulki is very delicious recipe. Transferred from my mother . Her recipe of Dahi Baras i have already posted but do not miss to try this refreshing gram flour dumplings in green yogurt sauce.

INGREDIENTS:

Gram flour/ basan1 cup
Saltto taste
Red chilli powder1/2 tsp
Onion chopped1 tbsp
Baking sodapinch
Yogurt1/2 kg
Salt for yogurtto taste

METHOD:

  • In gram flour add salt, red chilli powder, chopped onion and a pinch of baking soda, make a thick paste .Leave it for few minutes.
  • Fry small balls in oil, Fry all and dip in water.
  • In a bowl add yogurt, salt and green chutney . Mix well.
  • Squeeze dumplings/ phulki and drop in yogurt sauce.
  • Serve as it is or make tempering/bhagar.
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TEMPERING:

  • Heat 2 tbsp oil an ad cumin seeds 1/4 tsp and curry leaves 2-3, let them crackle and pour over yogurt sauce.

GREEN CHUTNEY:

  • In a blender add 1/2 cup coriander, 1/4 cup mint leaves, cumin seeds 1/2 tsp, green chillies 1 large , garlic clove 1 ,salt and 1 tbsp water. Grind them to make a smooth paste.
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LOKI KA HALWA

lk mLoki ka Halwa/ Bottle gourd pudding is one of famous dessert in Pakistan. Specialty of Karachi.This recipe is my mother’s tried and tested recipe.

INGREDIENTS:

Loki/ Bottle gourd1 kg
Sugarto taste
Ghee1/2 cup
Cardamom4-5
Milk powder1 cup
Nutsas needed
Khoya1 cup
Green food colorfew drops

METHOD:

  • Grate bottle gourd boil water in a large pot add green food color in it. Add grated bottle gourd in it and stir it. Strain it after 5-6 minutes.
  • In another pan add ghee and cardamom , let it crackle.
  • Now add bottle gourd and sugar in it.
  • when sugar dissolve add powder milk and mix well.
  • If you do not want to add powder milk then add 2 cups milk in it. Cook till milk dries.
  • Now add dry fruits and khoya. Mix and serve.
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KOFTA GRAVY/ QORMA

kofta curry mainKofta gravy is a simple gravy . A lot of people consider this kofta making a difficult task but i have learned this from my mom and inshallah you will find this delicious and easy. You can call it Kofta qorma as well….:)

INGREDIENTS FOR KOFTA/ MEAT BALLS:

Beef/ Chicken/ Mutton boneless1/2 kg
Onion2 medium
Ginger1 inch piece
Garlic2 large cloves
Green chillies3 medium size
Coriander leaves1/4 cup
Bread slice1
Saltto taste
Red chilli powder1 tsp
All spice powder/ garam masala 1/2 tsp
Cumin seeds1/2 tsp

METHOD:

  • In a chopper add all ingredients and chop till finely minced.
  • Leave mixture for 10-15 minutes and then make balls of desire size.
  • Prepare gravy.
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INGREDIENTS FOR GRAVY:

Onion2 large
Ginger garlic paste1 tbsp
Red chilli powder1 tbsp
Saltto taste
Coriander powder1 tsp
Turmeric powder1/2 tsp
Whole spices1 tbsp mix
All spice powder1/2 tsp
Coriander leavesfew
Oil1 cup or as needed
Yogurt1/2 cup

METHOD:

  • In a pot add oil and sliced onion, fry till light brown, Remove it on a paper towel. Grind onion and set aside.
  • Now  add whole spices and  ginger garlic paste in the same oil , fry for 5 minutes.
  • Now add all spices and yogurt except all spice powder/garam masala . Add 2 tbsp water and stir constantly.
  • Keep on stirring ( we call this bhunai in urdu) by adding 2 tbsp water , as soon as oil separates add koftas and rotate pot to turn the sides of koftas. If you will use spoon to rotate on this stage, they might open/ break.
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  • Keep on rotating pot time to time till color of koftas change.
  • Add water and let it boil. Now add brown onion paste in it and cover lid. Let it cook till thick gravy form and oil separates.
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  • Sprinkle all spice powder and coriander leaves. Let it simmer for few minutes and serve with Naan or Chapati.
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For Another recipe of Koftas you can click the link below:

PUNJABI KOFTA CURRY

PISHAWARI CHAPLI KEBABS

capli kebab mainI am a great admirer of my mother’s Chapli Kebabs, she was  expert in kebabs making. I have tasted Chapli kebabs in Nowshera, KPK few years ago. Eating Hot Chapli Kebabs with Tandori Naans was an exciting experience for me.Kebabs were indeed sumptuous which was later topped with the typical Qihva…

karachi-eats-food-festival---chapli-kebab

Here is my Mom’s recipe which is not at all different in taste from  Nowshera’s kebabs..

INGREDIENTS:

Beef mince with fat1 kg
Egg1
Gram flour2 tbsp
Saltto taste
Red chili powder1 tbsp/ to taste
Pomegranate seeds/ Anar dana (soak in warm water then grind it) 1 tsp
Black pepper crushed1 tsp
Cumin seeds (grind it roughly)1 tsp
Coriander seeds(grind roughly)1 tsp
Whole spice powder/ garam masala1 tsp
Onion (minced)1 medium
Green chillies (minced)4-5
Tomatoes2 medium
Oilfor frying

METHOD:

  • Roast gram flour on flat pan and set aside now take an egg and make scramble egg without using any oil.
  • Mix gram flour and egg in mince.Mix well. Grate onion and mix in mince.
  • Add all spices and again mix well with your hands.
  • Add chopped tomatoes in the mince  OR you can put a slice of tomato on top  after making kebabs.
  • Fry in oil.
  • Serve with naans and Raita.
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SUJI KI QATLIAN

IMG_0464MAINMany Muslims in various countries pray on the 15th night of Shabaan, and ask for forgiveness of their sins and on the following day proceed to fast.
Imam Ibn Majah states:

It is narrated by Ali (Radi allahu unho) that the Prophet [May Allah bless Him and grant Him peace] stated; “ when it is the 15th night of Shabaan, do Qiyaam in the night, and fast in the morning, and ask for forgiveness. Because on that night Allah calls: ‘Is there anyone who is asking for forgiveness so that I can forgive them, who is in distress that I may relieve his distress, is there anyone who needs (rizq) food that I may give it to him.’ And this continues till the morning.” [Ibn Majah chapter Salaah]

Imam Tirmidhi writes:

Aisha Radi Allahu unha said: “On this night the Prophet [May Allah bless Him and grant Him peace] went to Jannat-ul-Baqee to make du’a, I followed him. The Prophet [May Allah bless Him and grant Him peace] said to me: Allah puts His attention towards the first Heaven, and forgives the sins of the people, even if they were equivalent to the hairs of the goats of Bunn Qalb. (A tribe who at the time had a lot of goats)
[ Tirmidhi , Kitab-us-Siyaam]
(INFORMATION FROM GOOGLE)
In our country people makes Halwas or any sweet dish for distribution amongst relatives, neighbors and poor. I saw my mother making 2-3 types of HaLWAS on this special occasion.
Here is my mother’s “SUJI KA KUSHK HALWA/ QATLIAN OR SEMOLINA DRY SWEET” recipe.

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INGREDIENTS:

Semolina/ suji2 cups
Sugar2 cups
Cardamom4-5 nos
Ghee1/2 cup
Water1 cup
Nutsas needed

METHOD:

  • First make sugar syrup/sheera . In a pan add ghee and cardamom seeds, let them crackle and then add sugar.Pour water carefully and keep on stirring on low flame.
  • In another heavy bottom pan roast semolina till nice golden color appear.Grease any tray to pour Halwa in it.
  • Now this step you need to perform quickly.Add suji in syrup and keep on stirring till become thick.
  • Spread halwa on tray and level the surface, sprinkle nuts.
  • After 5 minutes with pizza cutter cut shapes of your choice.
  • Let it col down completely.
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This easy and delicious recipe will surly steal your hearts. This is the recipe my mother has always used to make.This dish is highly nutritious You can serve with Chapati, Naan or Rice.

INGREDIENTS:

Chickpeas3 cups
Onion2 medium sliced
Whole spices1 tbsp
Red chilli powder1 tbsp
Saltas needed
Turmeric1 tsp
Coriander powder1/2 tsp
All spice powderfor garnish
Coriander leavesfew leaves
Green chillies4-5
Oil1/4 cup
Ginger garlic paste1 tbsp

METHOD

  • Soak chickpeas overnight and in morning wash them and mix baking soda 1 tbsp.After 1 hour wash chickpeas and drain water completely.set aside.
  • In a pan add oil and sliced onion.Fry till light golden.
  • Now add ginger garlic paste and whole spices (big cardamom 2, cinnamon stick 1 , Cumin seeds 1/2 tsp, black pepper 1/2 tsp, cloves4-5).
  • Stir for few seconds then add red chillies, salt, turmeric, coriander powder. Again stir for few minutes and add little amount(2 tbsp) water and then again fry.
  • When oil separates then add chickpeas.
  • Add water and cover with lid.
  • Cook till chickpeas tender and soft.
  • Add green chillies and coriander leaves.
  • Before serving sprinkle all spice powder.
  • Serve with Boiled eggs(optional) and Naans.
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You can watch my Video for clear understanding :

IN MEMORY OF MY MOTHER

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Somewhere in my heart beneath all my grief and pain,
Is a smile I still wear at the sound of your dear name.
The precious word is ‘MOTHER’, she was my world you see,
But now my heart is breaking cause she’s no longer here with me.
God chose her for His angel to watch me from above,
To guide me and advise me and know that I’m still loved.
The day she had to leave me when her life on earth was through,
God had better plans for her, for this, I surely knew.
When I think of her kind heart and all those loving years,
My memories surround me and I can’t hold back the tears.
She truly was my best friend, someone I could confide in,
She always had a tender touch and a warm and gentle grin.
I want to thank you Mother for teaching me so well,
And though the time has come that I must bid you this farewell.
I’ll remember all you’ve taught me and make you proud you’ll see.
Thank you my Dear Mother for all the love you showed me.
Although you’ve left this earth and now you’ve taken flight,
I know that you are here with me each morning, noon and night.

A poem by Anonymous author is very close to my heart because every single word is portraying my own feelings.I always hated these words” your loved one is no more with us” But on 29th January 2011 our family heard the same, Those are words you never want to hear, words you want to block out, acting like you never heard them!

ammi
My beloved mother died of Cancer. She had been told of the cancer about an year before her death. During that time I read every book or detail on internet to prepare myself for what lay ahead. What do you do? Someone is not yet dead, but it is hopeless,helpless so you succumb to watching them die? But my mother was a fighter.She courageously swallowed her fetal illness and started fighting, I never saw a Women asking about her stages and chances of recovery her self in Pakistan.
I can not forget the last days of her with us.Fortunately we all were with her.None of us wanted to face the facts.But we three, brothers and sister were still holding on to some sliver of hope.

ammi2
I would trade anything in the world to have my mother back.
As i was writing this post tears rolled down my face and i was recalling her love to her grand children.She loved all her grand children Laiba, Munim and my son Ali,he was 2 that time.He no longer remembered her. I try to bring those memories back to him, but they are gone. Gone like my mother, his grandmother.One thing is sure he never ever forget to pray for her daily in bed at night.

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Losing My Mother and all the grief and pain that came along with it was nothing like what I had expected.
I would like to share Allama Iqbal’s few verses here in the end….

May your grave be bright like the dawn’s mansion
May this dusty bed-chamber of yours be light-filled!

May the sky be spraying dew on your grave!
May the freshly grown grass be guarding this house!

AMEEN …SUM AMEEN.

VEGETABLE PULAO

IMG_4819 mainVegetable Pulao is a comforting, delicious, flavorful, rich and exotic rice dish which looks colorful with assorted vegetables.
This recipe is my mother’s traditional recipe with a little bit of variation.This Pulao/pulaf is all time favorite of all.
Don’t let the cold weather keep you from enjoying fresh vegetable pulao.Try it today only….:)

 

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INGREDIENTS:

All seasonal vegetables (potato,peas,carrot,cauliflower, cabbage,capsicum,aubergine,green beans)2 cups
Onion2 medium
Tomatoes2 medium
Yogurt1 cup
Fresh ginger chopped1tbsp
Fresh garlic minced1 tbsp
Whole spices 1 tbsp
Black cumin seeds1 tbsp
Red chilli powder1 tbsp
Turmeric1/2tsp
Saltto taste
Basmati Rice3 cups
Oil3/4 cup
Lemon juice2 tbsp

METHOD:

  • Fry all the vegetables in oil and set aside.
  • In another pot add sliced onion and fry it till light brown, add ginger garlic paste and fry for few seconds.
  • Now add whole spices, black cumin and tomatoes fry till soft then add yogurt, salt, turmeric, red chilli and fry again for few minutes.
  • Add all saute vegetables and mix well.
  • Now boil rice in another pot(add salt,lemon juice and whole spices while boiling rice) .When done layer rice with vegetables and cover it with lid.
  • Simmer for ten minutes.Mix well before serving.
  • Serve with Mint yogurt raita and salad.
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