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Paneer Pulao Using Veggie Biryani Masala

Paneer Pulao Using Veggie Biryani Masala

paneer pulao

Pulao is a complete satisfying and delicious dish to be enjoyed anytime of the day. Any kind of rice meal is my always go-to dish when I’m running short on time or running out of ideas on what to make for dinner. Rice is always comforting and especially if supplementary amount of vegetables are added to it, makes is fairly healthy.

I had come across a package of Suhana brand Vegetable Biryani Masala, when all of sudden the idea of making a mixed vegetable pulao with a hint of vegetable biryani masala and shallow fried marinated paneer cubes came to mind. We were actually planning to visit my family since it was my niece’s 10th birthday and what a better way to celebrate than to enjoy a variety of different dishes. With all that said and done ….I hopped right into it and created my exceptionally delicious, but completely scrumptious mouth-watering Paneer Pulao with a twist of Veggie Biryani Masala.

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The special Suhana Veggie Biryani Masala Mix that I used in this pulao is exotic mix of aromatic spices dried garlic, onion, ginger, mint, red chili powder, bay leaf (taj patta), clove, black pepper, cumin, green cardamom and turmeric. The combination of spices used in this package can be overwhelming , but the blend of spices used is quite unique but it is advised that use spice mix proportionally as the taste can get intense.

One of the star ingredients used in making Paneer Pulao is it self Paneer. I used store-bought paneer in this recipe, but if your one to make it fresh then that works the best. Small cubed paneer marinated in a home-made yogurt mixture and then shallow fried till nice and golden brown makes the perfect topper on this rice dish. I also used a specialty Pakistani long grain rice which is used in making biryanis, these rice grains cook well and each grain separates leaving a nice and loose effect on the pulao. If you like using basmati rice, the that works great also.

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This Paneer Pulao is a party pleaser, be sure to try it out at your next dinner party, potluck or just a nice family dinner. Pair up this Paneer Pulao with a nice simple chaas (buttermilk) or a simple cucumber raita for your next meal. This recipe serves up to 6-8 people for a typical dinner.

 

Paneer Pulao Using Veggie Biryani Masala

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 6-8

Paneer Pulao Using Veggie Biryani Masala

Ingredients

  • 2 cups – long grain biryani rice (basmati rice is fine); Wash and soak for 15-20 minutes
  • 2 tbsps. - Ghee
  • Bay leaf – couple of leafs
  • 2 tsps. - Jeera / cumin seeds
  • 1 - Large onion; thinly slices
  • 1 cup – mixed frozen vegetables (carrots, green peas, green beans)
  • 1- Red bell pepper; deseed chopped in to small cubes
  • 1 - Medium Potato; peeled and diced into small cubes
  • 400 gram Paneer; diced into small cubes
  • Salt to taste
  • 2 1/2 tsps. – Vegetable Biryani Masala
  • 2 tbsps. Garlic/Ginger Paste
  • 3 tbsps. - Oil
  • 1 tsp. + 2 tsp. - Red chilli powder
  • 1/2 tsp. - Turmeric
  • 1/4 tsp. -Yogurt
  • 2 tbsps. -Gram flour
  • 2 tsps
  • 2-3 tbsp. -Coriander leaves for garnishing

Instructions

Marinate Paneer:
  • Into a bowl add 200 grams of diced paneer then add 1 tbsp. Oil, 1 tsp. red chili powder, turmeric, yogurt, 1/2 tsp. salt, gram flour. Mix well and keep aside for 30 minutes.
  • Heat 1 tbsp. oil in shallow fry pan. Remove the marinated paneer pieces with a slotted spoon. Drain off any excess marinade and slowly add to heated oil to shallow fry on medium flame until golden brown on all sides. Do not fry for too long, or they will burn and turn into a rubbery texture.
  • Pulao Steps:
  • In a large heavy bottomed pan, heat the ghee + 1 tbsp. Oil. Once hot add in jeera and let it splutter for 30 seconds, then add in garlic/ginger paste and sauté for another 30 seconds until raw aroma is gone. Add in sliced onions and sauté for another 1 minute till nice and pink. Add in Vegetable Biryani Masala, red chili powder, and salt to taste and 1 tbsp. of water give it all a good mix and cook for 1 minute again.
  • Once all spices combined together, add in mixed vegetables (carrots, green peas, green beans), potatoes, bell peppers and remaining cubed paneer pieces; mix and sauté for another 30 seconds
  • .
  • Now add in 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, do a taste test and adjust salt and spices; once done cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.
  • Remove the cooked pulao in a large platter/plate. Arrange golden paneer pieces over the top. Garnish with fresh coriander.
  • Notes

    Recipe has been somewhat adapted from Saffron Trail-Paneer Pulao; but changed up to suit my tastebuds.

    http://myfoodforthesoul.com/paneer-pulao-using-veggie-biryani-masala/

     

    paneer pulao

     

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    10 Delicious Diwali Dishes

    Wishing every one a Happy Diwali and Happy New Year “Saal Mubarak” 

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    Deepawali – “Festival of Lights” An ancient Hindu festival to celebrate the triumph of light over dark and good over evil. This year Diwali will be celebrated on Wednesday November 11th, 2015, this is one of the most major holidays in India. Although, it’s not just celebrated in India it’s actually celebrated by millions all over the world.

    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    Diwali is celebrated in many different ways, but the most traditional ways that people celebrate is by lighting lamps and clay diyas, fireworks, music, decorations, delicious food and sweets. Rangoli patterns are decorated inside and outside created with colorful rice, sand and colorful flower petals. These colorful geometric rangoli designs are created for the entrance ways, living rooms or courtyards of houses that encourage and welcome the goddess Lakshmi Mata.

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    Diwali is one of the most lavishing, fun, full of tradition, bright, colorful and exciting festivals celebrated around the world. I find Diwali to be very similar to the traditional holiday “Christmas” which is also celebrated by many around the world. Diwali is all about exchanging gifts and sweets, greeting friends, family and loved ones with Diwali wishes, indulging in lavishing festive meals, buying and wearing new clothing.

    For some of us the next day after Diwali, is Gujarati New Years also known as “Bestu Varsha”, “Nutan Varsha”, “Padwa” and “Saal Mubarak”. We celebrate the year 2072 this year, Gujarati’s all over the world will celebrate this day to mark the beginning of a new year and put all their worries behind, forget the past and prepare to welcome the “New Beginning” of a new year.

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    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    1. Sooji Ka Halwa

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    2. Corn Flour Spinach Onion Pakora

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    3. Dal Dhokli

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    4. Dry Fruit Anjeer Kajoor Ladoo

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    5. Methi Muttar Malai Paneer

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    6. Mattar Tofu in White Gravy

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    7. Moong Dal Dhokla

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    8. Strawberry Rose Lassi

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    9. Methi Kela Na Bhajiya

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    10. Carrot Kheer – Gajar Dhoodh Pak

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    Wishing you all a very Happy Diwali and Prosperous New Year. 

     

     

     

     

     

     

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    Sooji Ka Halwa

    Sooji ka Halwa | How to make authentic Gujarati Style Sheera

     

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    A nice an easy to make sweet dish prepared in minutes. Sooji ka Halwa also known as “Sheera” in Gujarati is an all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals. Sooji ka Halwa is a super simple and absolutely delicious dish prepared by roasting sooji also known as rava or semolina in pure desi ghee (clarified butter) cooked in warm milk with sugar  and topped with your favorite choice of dry fruits and saffron.

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    This recipe is my all time favorite, I’ve learned to make this special method of “sheera” from my mom. I’ve watched her make it numerous times as a sweet side dish for dinner, for special puja’s at home. My mum’s recipe calls for warm milk, but many people substitute the milk with water which is also fine, but I find that by adding milk to the sheera gives it a nicer rich taste and texture. Also this recipes has silvered almonds, green raisins which is optional, silvered cashews and charoli also known as chirongi nuts or piyal seeds and saffron to give our sooji ka halwa a nice flavor and color.

    Sooji ka Halwa can be made in many different ways. No matter what style and method rava halwa is made in whether it be North Indian-Suji Ka Halwa, South Indian Kesari Rava or Pakistani Sooji ka Halwah they all taste absolutely scrumptiously delicious. 🙂

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    I’m sure a lot of us have already heard of semolina also known as rava or sooji. But did you know that it’s not just commonly used in Indian cuisines it’s also very popularly used in many other cultural backgrounds like Europe, North Africa, West Africa, North America and South America to make pasta, pudding, breakfast cereal and couscous.  Semolina is a grain that is very versatile can be used to make sweet dishes, savory dishes, baking and I’ve read and some what believe that it also has some amazing health benefits if consumed in the correct manner.

     

    Sooji Ka Halwa

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 5-6

    Sooji Ka Halwa

    Sooji ka Halwa also known as "Sheera" in Gujarati is a all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals.

    Ingredients

    • 1 cup - sooji;(rava or semolina)
    • 1 cup - ghee
    • 1/2 cup - sugar
    • 2 cups - milk;warm
    • pinch saffron
    • 8-10 pieces -charoli;(chirongi)
    • 1/2 cup - mixed slivered almonds and green raisins
    • 1 tsp. - elachi powder (cardamon)

    Instructions

  • Heat the ghee in a broad non-stick pan; add the semolina and sauté on a slow low-medium heat for 6 to 10 minutes. , while stirring occasionally. The color of semolina should slight change to a golden brown and should be able to smell the aroma of the ghee/semolina mixture.
  • Add the milk very slowly a little at a time; mix well and cook for 5-8 minutes, while stirring continuously until the milk is absorbed into the semolina and the ghee is starting to separate.
  • Add the sugar, raisin, charoli, almond slivers, elachi powder and saffron mix well. Keep stirring occasionally until the sugar is absorbed and ghee starts to separate.
  • Remove into desired bowl; Garnished by sprinkling a little elaichi (cardamom) powder on top and slivered almonds and serve.
  • Notes

    Dry fruits of your choice can be added.

    Milk can be substituted with warm water.**Milk gives it a nicer texture and flavor.**

    Adjust sugar to your liking.

    http://myfoodforthesoul.com/sooji-ka-halwa/

     

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    Corn Flour Spinach Onion Pakora

    Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters

     

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    Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

    Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.

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    Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

    I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.

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    Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.

     

    Corn Flour Spinach Onion Pakora

    Prep Time: 25 minutes

    Cook Time: 25 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Corn Flour Spinach Onion Pakora

    All time favorite and super simple Corn Flour Spinach Onion Pakora

    Ingredients

    • 1 1/2 cup - corn flour (I used the yellow corn flour)
    • 3 Tbsp.-besan (chick pea flour)
    • 1 medium - onions; finely chopped
    • 2 cups - spinach; washed & finely chopped
    • 1 tbsp. - ginger-garlic Paste
    • 1 tbsp. - green chili paste
    • 1 tsp. - red Chili Powder
    • 1 tsp. –turmeric Powder (haldi)
    • Pinch of Baking Powder
    • Salt to taste
    • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
    • ½ tbsp. - oil
    • 3 Tbsp. -coriander leaves / cilantro; finely chopped
    • Water as needed
    • Oil to deep fry

    Instructions

  • In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
  • Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
  • When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
  • Remove and drain on paper towels.
  • Serve hot with your favorite chutney/sauce.
  • http://myfoodforthesoul.com/corn-flour-spinach-onion-pakora/

     

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    Fruity Turmeric Smoothie

    Fruity Turmeric Smoothie | Delicious Smoothie made with the goodness of Fresh Yellow & White Turmeric

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    Falls finally arrived, with all the leaves on the trees changing colors. The sun still shining bright with a light breeze in the air. With all these changes our body needs to start changing with the seasons also. We need to equip our immune system to start fighting the nasty winter colds, flu’s and all other viruses.

    Fruity Turmeric Smoothie is exactly one of those drinks that’s power packed with all the necessary nutrients, vitamins and super foods that help the immune system fight. This smoothie has a great mix of assorted fruits, white and yellow turmeric, yogurt, honey and orange juice to give it that exact immune boosting energy.

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    Fresh Turmeric comes in two different varieties. First, is a very nice vibrant yellow/orange color which is also known as “lili haldi” in Gujarati. The second is a white turmeric also known as “amba haldi” in Gujarati which somewhat resembles ginger, but both of these turmeric are considered to be the world’s healthiest foods. These turmeric are used to help treat many chronic diseases and help relieve and cure the common cold. Turmeric is mostly found all over India and now it’s widely found in Indian, Chinese and some other Middle Eastern grocery stores, this particular root also known in other languages as:

    AMBA HALDI is also known as Curcura Aromatica.
    In Hindi…………AmaHaldi or Amba Haldi
    In Marathi …….Ame Haldi
    In Malayalam…Mannayinai
    In Tamil………..Arukamleke
    It is also called as Mango ginger.

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    Yellow and white turmeric can also be used for cooking, making pickle (achar), healing sick stomach aches, help remove skin bruises due to burns and help reduce the common cold.

    My mom has always been big on haldi (turmeric), as a child I remember soon as we got sick with the common sneezing or cough she would make us a huge bowl of warm haldi (turmeric) and ghee (butter) milk and with absolutely no choice had to finish it up! 🙂  I have to say this,which I’ve never mentioned but will do so today after all these years …..But the honest truth is that I never admitted to her that her haldiwala milk always did the trick and relieved and soothed the cold and helped with the nasty hacky cough. Now as a parent myself I use the same tricks on my kids.

    Be sure to try out this excellent delicious and healthy smoothie and also be sure to try out some of my other super nutritious and power packed smoothies to help rejuvenate your health. Cold Buster Ginger-Turmeric DrinkTropical Turmeric SmoothieOrange Immune Booster Juice.

     

    Fruity Turmeric Smoothie

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Yield: 3

    Fruity Turmeric Smoothie

    Super Nutritious and Healthy Fruity Turmeric Smoothie

    Ingredients

    • 1 cup - Mix fresh/frozen fruits of your choice
    • 1 ripe - Banana
    • 1"piece - peeled Yellow Haldi (lili haldi)
    • 1"piece - peeled White Haldi (amba haldi)
    • 2 tbsp.- plain yogurt
    • 2 cups - Orange Juice
    • 1 tbsp. - honey
    • 1/2 cup - ice cubes

    Instructions

  • Combine all of the ingredients in a large blender jar; blend til a nice smooth consistency has been reached. (5-8 mins)
  • Pour into desired glass and enjoy!
  • Notes

    If fresh turmeric not available can be substitued with haldi (turmeric) powder. (2 tsp)

    http://myfoodforthesoul.com/fruity-turmeric-smoothie/

     

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