Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Happy Cooking!!

Sesame Poppy Seed Crackers

Crackers are flat, crisp and known to be a nutritious snack which is baked. They are always salted and can be made in different flavours. They are made in different shapes, commonly in round or square. Crackers can be enjoyed on its own or can be topped with Cheese, Dips, Soft Spreads, Jam, Butter or Peanut Butter or any thing you like :)

My husband and my kids love crackers and we usually buy from the stores. I thought to give it a try at home and it turned out to be really good.

Give it a try and you will love them for sure.

Recipe Source: Click here


Ingredients

250 gms All purpose flour/Maida
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 tsp Black pepper powder1 tsp Baking powder
½ tsp Salt60 gms Butter (Unsalted, cold and chopped)


Method

• Sieve maida, baking powder and salt into a bowl. Add poppy seeds, sesame seeds and black pepper powder. Mix well.
• Add butter and using your fingertips rub it until it resembles fine breadcrumbs.
• Make a well in the center and add 100ml cool water. Mix well until a firm dough forms. If needed add more iced water. Don’t over mix.
• Cut the dough into half and wrap one half in a cling film. Chill it in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Preheat oven at 180 degree Celsius.
• Place the baking tray in the preheated oven for 20 - 35 minutes till the crackers turns light golden colour.
• Once done, take out from oven and place them on a wire rack to cool.
• Serve them with hot coffee or tea.

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Chilli Potato Cakes

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know :)

Ingredients

 

4 nos Potato

1 Egg yolk

3 tbsp Coriander leaves

4 Spring Onion Bulbs (finely chopped)

3 – 4 Green chilli (finely chopped)

1 tsp Lemon Zest

100 gm Dry Bread Crumbs

2 tbsp Oil

Salt to taste

3 tbsp Mayonnaise

1 tbsp Black pepper powder

1 tbsp Mixed herbs

 

 

Method

 

• Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
• Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
• Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
• In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
• Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
• Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
• Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
• Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


Thanks for visiting

Happy Cooking!!