Welcome 2017

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We welcomed 2017 in a special way. After very many years, my husband was super happy because his parents were with us for the new years. My sister & I planned a lunch spread to celebrate the new year. It was tiresome but totally worth it.

I have posted most of the recipes earlier from the spread, but I want to jot down the pulao recipe here because that's something that held the spread together. Yum Yum Yummy !!

What we cooked for the new years....

  1. Paneer Pulao
  2. Jackfruit (Panasa) Tarkaari
  3. Tomato Khatta
  4. Chicken Kassa
  5. Chingudi Jhola (with coconut)
  6. Chenna Poda
  7. Salad & Papad




Paneer Pulao
Ingredients
  1. Rice - 2 cups basmati rice, washed nicely & soaked for 30 -45 mins
  2. 6 Oz Paneer block - Cubed into small cubes
  3. 1/4 cup each chopped carrots + celery + onions + green peppers
  4. 1/2 cup chopped mint leaves (pudina)
  5. Whole Garam Masala to temper - Jeera, cloves, bay leaf, green cardamom, pepper corns
  6. 1 tsp Garam Masala Powder
  7. Salt to taste
  8. Ghee
Process
  1. Heat ghee in a heavy bottom saute' pan. 
  2. Once ghee melts, temper with whole garam masala - Jeera, cloves, bay leaf, green cardamom, pepper corns
  3. Then add onions & let them fry a bit till translucent. 
  4. Next goes in the rest of the veggies. Fry on high making sure that they get some color but don't burn. 
  5. Next goes in the rice + paneer. 
  6. Mix it up really nicely.
  7. Next add Salt + Mint leaves & give it a good mix again.
  8. Then goes in 4 cups of water (double the rice amount) and we wait until the pan begins to show bubbles. 
  9. Then we lower the heat to lowest setting, cover the pan & cook until rice is soft.
  10. Fluff with a fork & server hot !!

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