Tag Archive | masala

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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    Mast Mumbai Tawa Pulao

    Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables

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    Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

    This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂

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    Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

    Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.

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    I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

    The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).

     

    Mast Mumbai Tawa Pulao

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Mast Mumbai Tawa Pulao

    Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!

    Ingredients

    • 1 ½ cups – Cooked Basmati Rice
    • 1 1/2 tbsp. - Oil
    • 1 tbsp. - Butter
    • 1 tsp.- cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup-carrots diced into small cubes
    • ½ cup- green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup- green peas
    • 1 cup -cauliflower florets
    • ½ cup -water
    • 4 medium sized tomatoes
    • 1.5 tbsp.-ginger-garlic paste
    • ½ tbsps.-green chili paste
    • 2 onions finely chopped
    • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
    • 1 tbsp.-Kashmiri red chili powder or as required
    • 1 tsp.-red chili powder
    • A pinch of asafetida (hing)
    • 1 tsp.-turmeric powder
    • 1 tsp.-coriander powder
    • 1 tbsps.-Sugar
    • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
    • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
    • Salt to taste

    Instructions

  • Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.
  • Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between
  • Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.
  • **This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly
  • Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/mast-mumbai-tawa-pulao/

     

    Yum

    Pav Bhaji

     

    Pav Bhaji Recipe | How to make step by step easy Pav Bhaji

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    Pav Bhaji ..is another famous street food of Mumbai. This dish is made of mashed up boiled vegetables sautéed in tomatoes, onions, garlic, masala (spices) with dollops of butter and garnished with fresh coriander and chopped onion and served with toasted/buttery buns (Pav). The tangy, spicy taste is absolutely delicious.

    This is one of my favorite recipes to make. It’s easy and quick to make, a complete meal to enjoy anytime and the taste is out of this world. I’ve made this countless times, since my family enjoys it a lot. My husband tells me that I’ve completely mastered this recipe and that he enjoys eating it every time. When I have a large group to entertain I like to make Pav Bhaji ….simple reason everyone loves a delicious pav bhaji  and it super easy to make when making it in large quantities.

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    The real secret to making a really good pav bhaji is the “Pav Bhaji Masala”. As I mention in one of my previous post about Bhaji Paratha, I love to use “Bharat Brand Pav Bhaji Masala”. In Toronto, previously it was very difficult to find the real Pav (Buns), so we had to make do with dinner rolls or burger buns. But, I find that if the buns are well buttered and toasted they still taste great. Actually, if you plan ahead to make pav bhaji …..then the best pav is to make your own. I won’t lie but I completely have not mastered making Pav yet, but I continue to keep trying until I master it and that’s when I will share my experience ….and recipe with you all.

    Pav Bhaji is one of those recipes that is not set in stone and need to follow one direction or method. The proportion of heat verses masala (spiciness) can be adjusted. Many people like to had more red chilli powder verse green chilli. I like to add green chilli with some red chili powder and Kashmiri Chili powder for the vibrant red color but keep in mind that they are fiery red and quite strong so need to us sparingly.  Vegetables can be any choice that you like, garlic and onion is also optional if you follow a strict diet.

    If you enjoy eating chat phata food then also, check out how to make Bhaji Paratha, Punjabi Chole, Bhature or Broccoli Tofu Paratha.

    Step by Step Pictures to make Pav Bhaji:

    1. Pressures cook the potatoes, green peas, cauliflower, carrot, green beans, green capsicum, red capsicum and eggplant. Add little water and let it pressure cook for 2-4 whistles.

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    2. Mash the vegetables with the help of masher and keep aside.

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    3. Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asafoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

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    4. Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and a little mushy and raw smell of ginger/garlic is gone.

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    5.  Now add in all the masala: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. stir in between.

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    6.  Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.

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    **This optional if you’re a health concise person, but add in a few small pieces of butter as seen in the picture below and let it simmer for 5 mins.**

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     7. Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.

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    8. Bhaji is ready ….serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it’s also served with Papad (papadum)

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    Pav Bhaji

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 8

    Pav Bhaji

    Ingredients

    • 1 tbsp oil + 2 tbsp butter
    • 1 tsp cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup carrots diced into small cubes
    • ½ cup green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup green peas
    • 1 cup cauliflower florets
    • ½ Eggplant cut into small cubes
    • 1 cup water
    • 4 medium sized tomatoes
    • 1.5 tbsp. ginger-garlic paste
    • ½ tbsps.- green chilli paste
    • 2 onions finely chopped
    • 2 tbsps. pav bhaji masala powder
    • 1 tbsp. Kashmiri red chili powder or as required
    • 1 tsp. red chilli powder
    • a pinch of asafetida (hing)
    • 1 tsp. turmeric powder
    • 1 tsp. coriander powder
    • 1 tbsps. Sugar
    • 2-3 springs of coriander leaves chopped finely
    • Salt to tast

    Instructions

  • Pressures cook the potatoes, green peas, cauliflower, carrot and green beans. Add a very small amount of water and let it pressure cook for 2-4 whistles. Until soft and tender.
  • Mash the vegetables with the help of masher and keep aside.
  • Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asofoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and mushy raw smell of ginger/garlic is gone.
  • Now add in all the masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. Stirring in between
  • Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.
  • **This optional if your a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.
  • Bhaji is ready ....serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it's also served with Papad (papadum)*
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/pav-bhaji/

     

     

    Yum

    Masala Chaas – Buttermilk Recipe

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    The hot summer days have arrived and here’s the perfect drink to cool down with Chaas. This is a yogurt based drink that is flavored up with different masalas (spices) variations and served chilled. It’s not just a cooling drink it also helps with the digestive system. Chaas is made all year around in many households and served with meals and is also served as a beverage. This drink is an all time favorite in my house, during the summer months we make this on a daily base and enjoy it during the afternoon days.

    This recipes is super simple and easy to make especially for the bachelors who have no idea of what masala to us and how. Masala chaas can be made with many different variation like adding black salt or roasted cumin (jeera) seed coarsely grinded. Some make it with whole jeera, kari patta (curry leaves) and hing (Asafoetida) tarka also called Vaghareli Chaas in Gujarati. I’ve keep this recipe very simple which I’ve made using my blender. The key ingredients to this recipe is the coarsely ground jeera and kari patta which completely enhances the flavors to the next level.

    Chaas also goes well with many other dishes like… mix vegetable pulao, bhaji pulao, khichdi, masala khichdi. I will be posting very soon recipes on all of the above delicious rice recipes…keep following me.

     

    Masala Chaas – Buttermilk Recipe

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Serving Size: 2-3

    ** Serve chilled***

    Ingredients

    • 2 cups fresh plain yogurt (dahi)
    • 1 tsp. cumin seeds (jeera) powder
    • 1-2 fresh green chilies
    • salt to taste
    • 5-10 fresh curry leaves (kari patta) throne into half
    • 1-2 springs of fresh coriander leaves finely chopped
    • 4 cups of cold water

    Instructions

  • Into the blender jar add yogurt, cumin seeds, fresh green chili, salt to taste and water. Blend till all combine well.
  • Then add in fresh curry leaves (kari patta) and finely chopped coriander leaves and give it a good mix with a spoon or spatula.
  • Pour into you desired glass and serve chilled
  • Notes

    Chaas also goes well with many other dishes like... mix vegetable pulao, bhaji pulao, khichdi, masala khichdi.

    Hand-held blender can be used to make this. Substitute fresh green chilies with green chili paste (1 tsp) and use coarsely ground jeera (cumin)

    http://myfoodforthesoul.com/masala-chaas-buttermilk-recipe/

     

    Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts also.

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