pakeeza
12-27-2013, 09:27 PM
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Recipe Ingredients
1/2 Kg Rice
750 gm Potatoes
1 Bay leaf
3 Tomatoes chopped
10 Dried plum
12 small Green chilies
1 cup Yogurt beaten
1 cup Onion brown
1/2 cup Coriander leaves
3/4 Cup Oil
1/2 bunches Mint leaves
1 tsp Kewra water
1 tsp heaped All spice
3 tsp Salt (for rice)
1/4 tsp Yellow color
1/4 tsp Turmeric powder
3 tbsp Ginger garlic paste
1/2 tsp Black cumin seeds
1 1/2 tsp Coriander powder
1 1/2 tsp Salt
2 1/2 tsp Chili powder
Recipe Method
Heat 3/4 cup
oil in a pan, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic
paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green
chilies, 1 cup yogurt, 1 1/2 tsp salt, 2 1/2 tsp chili powder, 1/4 tsp turmeric
powder and 1 1/2 tsp coriander powder, fry well till water dries, add 1 1/2 cup
water and cook till potatoes half done. Then remove oil from the curry and keep
aside, add 1/2 cup chopped coriander, 1/2 bunches mint leaves, 1 tsp all spice
powder, 1 tsp kewra and 10 dried plum, cook till all done, boil water with 3
tsp salt, 1/2 tsp black cumin seeds and 1 bay leaf, add 1/2 kg rice and boil
till half done, drain and spread rice on top of potato mixture, add the oil
which was taken out from the curry. Also spread yellow color on top, put to
cook on high flame for 10 minutes, the lower heat completely and simmer for 15
min. mix well and serve hot.
Recipe Ingredients
1/2 Kg Rice
750 gm Potatoes
1 Bay leaf
3 Tomatoes chopped
10 Dried plum
12 small Green chilies
1 cup Yogurt beaten
1 cup Onion brown
1/2 cup Coriander leaves
3/4 Cup Oil
1/2 bunches Mint leaves
1 tsp Kewra water
1 tsp heaped All spice
3 tsp Salt (for rice)
1/4 tsp Yellow color
1/4 tsp Turmeric powder
3 tbsp Ginger garlic paste
1/2 tsp Black cumin seeds
1 1/2 tsp Coriander powder
1 1/2 tsp Salt
2 1/2 tsp Chili powder
Recipe Method
Heat 3/4 cup
oil in a pan, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic
paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green
chilies, 1 cup yogurt, 1 1/2 tsp salt, 2 1/2 tsp chili powder, 1/4 tsp turmeric
powder and 1 1/2 tsp coriander powder, fry well till water dries, add 1 1/2 cup
water and cook till potatoes half done. Then remove oil from the curry and keep
aside, add 1/2 cup chopped coriander, 1/2 bunches mint leaves, 1 tsp all spice
powder, 1 tsp kewra and 10 dried plum, cook till all done, boil water with 3
tsp salt, 1/2 tsp black cumin seeds and 1 bay leaf, add 1/2 kg rice and boil
till half done, drain and spread rice on top of potato mixture, add the oil
which was taken out from the curry. Also spread yellow color on top, put to
cook on high flame for 10 minutes, the lower heat completely and simmer for 15
min. mix well and serve hot.