Tuesday, July 26, 2016

Cabbage Pakoda Fried Rice

For the final day of BM#66 Bookmarked Recipes, I have a different Rice dish made with Cabbage Pakodas. We mostly end up stocking cabbage all the time and it mostly gets done as a kootu or a poriyal during the week. However this one particular time we were not happy with the same dishes and thought we should make something different. That's when Amma suggested she will want this Cabbage Pakoda Fried Rice that she had noted it down.

This is a great way to rustle up a quick rice and quite easy to make as well. While I remember the famous gobi fried rice that we used to eat when we go to Tirumala, I never thought of a cabbage pakoda. So it is wonderful when your dish turns out good as well.
Cabbage Pakoda Fried Rice
Ingredients Needed:

For the Cabbage Pakoda

Cabbage - 1 cups
Onions - 1 medium
Green Chilies - 1
All purpose flour - 1 cup
Corn flour - 2 tbsp
Salt to taste
Ginger Garlic paste - 1 tsp
Oil for deep frying

For the Rice

Cooked Basmati Rice - 2 cups
Spring Onions - 1/2 bunch
Onions - 1 medium
Capsicum - 1 cubed
Soya sauce - 1 tsp
Chili sauce - 1 tsp
Salt to taste
Pepper powder to taste
Oil - 2 tbsp

How to make the Fried Rice

For the Cabbage Pakodas

Wash and shred the cabbage into fine slices. Chop onions juliennes.

In a bowl, take the cabbage, onions, ginger garlic paste, green chilies, salt, and mix well.

Add the corn flour, all-purpose flour, and mix. Sprinkle water as required to make a thick batter.

Heat oil and drop in the cabbage balls and deep fry till done. Remove to a kitchen towel. Keep it aside.

For the fried rice

Heat a nonstick pan with oil, add the spring onions, onions, capsicum and fry till crisp and soft. Add the fried cabbage and mix. Now add the cooked rice and toss together.

Sprinkle the salt, pepper powder, soya sauce, chili sauce and adjust the seasoning.

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Monday, July 25, 2016

Paneer Biryani Recipe

For the second day of BM#66, I had this yet another Paneer Biryani noted down that I wanted to make for my kids. It was Saturday and it was traditional South Indian meals for the elders and knowing that kids won't eat that, I wanted to make a quick biryani for the kids. Since they love paneer in any form, thought I could make one quickly. 

Then I got busy with something and boys said they wanted a paneer fry. So Amma offered to make it for Konda. In the end, all three of them again had this for their meal after a good serving of Paneer fries.

Paneer Biryani

Ingredients Needed:

For the Marinade

Paneer Cubes - 2 cups
Cumin powder - 1 tsp
Ginger Garlic paste - 1 tsp
Browned onion - 1/2 cup
Chili powder - 1 tsp
Curd - 1 cup
Salt to taste
Turmeric powder a pinch
Garam Masala - 1/2 tsp

Marinade for 10 min

To make the Masala

Butter - 1 tbsp
Shah Jeera - 1 tsp
Ginger Garlic paste
Paneer marinade
Cooked Basmati Rice - 2 cups
Milk - 1/2 cup

How to make Paneer Biryani:

Wash and soak the basmati rice for 20 mins. In thrice the amount of water, boil rice and when it's almost done, drain the water from rice and let it sit for 5 mins with lid covered. Then spread the rice for it to cool and also for the grains to separate.

Deep fry onions till brown and add it to the paneer marinade.

Mix the paneer with the marinade and let it sit for 10 mins.

In a nonstick pan, heat butter and oil, add shah jeera. After few seconds, add ginger garlic paste. Then add the paneer marinade and simmer till the mixture is cooked well.

Simmer for 5 mins till everything comes together.

Now take a wider kadai or pan, grease with little butter/ghee, add the rice and the masala and fluff and toss together for the rice to get mixed well.

Add it back to the nonstick pan, and add milk, cook in dum with a tight lid for 15 mins.

You could alternatively layer it with rice and masala before doing the dum.

Once done, fluff the rice and serve with any side dish or as such

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