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The Vegetarian Curry Bible
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Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom
and cloves. Fry for 15 seconds and add the sliced onion.
When the onions turn transparent, add the marinated vegetables and
without adding any water, cook the vegetables on medium heat till the
masala is well cooked and turns aromatic. The vegetables should be
completely done.
The masala will reduce and lose all moisture.
Set aside.
Wash the rice and steam cook it such that individual grains can be
separated.
Vegetable Pulao
by Sunita
Ingredients
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3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
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0. Now mix this colored rice with the rest of the cooked rice, so that you
get streaks of orange in the rice.
1. In a deep oven-safe bowl, pour this rice and spread to cover the entire
bottom of the vessel.
2. Pour the vegetables on top and spread evenly.
3. Cover the dish with foil and bake for about 20 minutes at 300 deg f.
4. Remove foil and serve hot, garnished with chopped herbs and fried
onions.
Dissolve the saffron in the milk.
Take about one cup of cooked rice and add the saffron to it.
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3 tsbp ghee(clarified butter)
Method
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Grind together the 1/2 onion, coconut, garlic, ginger and coriander in
the blender, to make a smooth paste. Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry
for 30-45 seconds.
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Now add all the vegetables,including the cauliflower and sprinkle some
water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
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