Friday, December 10, 2010

Coriander Cashew Pulao & Aloo Tamatar Kurma- Delicious Delights

These are perfect delights I tried from Priya.I made no changes to the recipes other than adapting the spices as per my taste and quantities needed. I was planning to post these  in the afternoon, right after I cooked them,but they were irresistible.TG for whatever pics I have taken. Within an hour everything was over and after posting this I am off to wash the dishes.

Coriander Cashew Pulao:
(original recipe here)

Ingredients:
Basmathi Rice: 1 cups

Oil/Ghee1-2 tbsp
Whole Spices :As Per Taste: BayLeaves,Cinnamon,Cloves, Cardamom
Cashew Nuts: 4-5 handfuls or 1/2 cup

Onion: 1 :chopped long
Coconut Milk: 1 cup + as needed to cook rice
Salt

To Grind:
Coriander Leaves: a medium bunch
Coconut: 2 tbsp
Ginger: 1 " piece
Garlic:1-2 cloves
Cumin Seeds:1/2 tsp +
Fennel Seeds: 1/4 tsp +
Green Chilly: 1 medium (adjust the amount with red chilly)
Red Chilly: 1
Garam Masala Powder: 1/2 tsp +


Preparation:

Grind together all the ingredients from Coriander Leaves to Red Chilly.Keep Aside

Heat Oil/Ghee in a pressure cooker or deep pan. Add in the whole spices and let them sizzle. Add in cashew nuts and saute till brown. Add in the long thin onions and saute till transparent. Add in the ground paste and cook till raw smell goes. Add in Coconut milk and bring to boil.Add in rice,salt  and little more coconut milk or water as needed to cook the rice.Stir well and cook rice till done preferably in low heat if using pan or 1-2 whistles if using pressure cooker depending on your rice.

Garnish with Coriander leaves and serve hot with raitha and aloo & tamatar kurma.




Aloo Tamatar Kurma:
(original recipe here)

Ingredients:

Oil: 1tbsp +

Whole Spices: as per Taste: bayleaves,cinnamon,cloves,cardamom

Onion: 1 chopped finely
Ginger Garlic Paste: 1/2 tsp +

Fennel Powder: 1/2 tsp+
Chilli Powder: 1/2 tsp +
Cumin Powder: 1/4 tsp +

Coriander Powder: 2 tsp+
Turmeric Powder: 1/4 tsp

Potatoes: 1 cup cubed
Tomatoes: cut & crushed/ground : 1/4-1/2 cup
Coconut Milk: 1/2 cup

Salt: as per taste
Mint : for garnish

Preparation:
Chop the potatoes and keep aside. Cut the tomatoes into pieces and grind them in a mixer. I went for chunky puree and you can also used crushed tomatoes. If you do not have fennel powder,dry roast the fennel seeds and powder them.

Heat oil.Add in the whole spices and sizzle. Add in chopped onions and ginger garlic paste and let them cook till raw smell goes. Add in the fennel powder,chilli powder,cumin powder and little salt and saute for a few secnds till the raw smell disappear. Add in coriander powder,turmeric powder and potato cubes,mix well ,add little water needed to cook the potatoes and let them cook. Halfway through,add the pureed/crushed tomatoes and continue cooking till the potatoes are done. Check for salt and add in the coconut milk and heat through to get the thickness you want. Serve hot with pulao, rotis or other breads.



Each dish was great. The two dishes use almost the same spice combo and are coconut milk based and I never tink twice when I see a spud dish. I also served onion raitha with the rice ,but let me tell you the pulao-kurma combo is unbeatable. Hearty Thanks for the keeper recipes Priya. The pulao and kurma are off to  PJ's T&T:Priyas Easy n Tasty Recipes, an event by Lakshmi. Dig in :P

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