MyYummyBite

Falafel with hummus

Celebrate the Independence Day with our exclusive recipes...Tricolor Koftas and Tiranga Pulao.. Happy Independence Day... !!!

TIRANGA PULAO INGREDIENTS: For Orange Rice:... cup Basmati Rice soaked and drained 2 tbsp Ghee tsp Cumin Seeds cup Tomato Puree 1 tsp Ginger Paste tsp Turmeric tsp Red Chilli Powder tsp Red Chilli Paste Salt to taste For White Rice: 1 cup cooked Basmati rice For Green Rice: 1/2 cup Basmati Rice soaked and drained 2 tbsp Ghee tsp Cumin Seeds cup Spinach Puree 1 tsp Ginger Paste tsp Green Chilli Paste Salt to taste Method: 1.Heat 2 tbsp ghee in a non stick pan. Add cumin seeds to the pan and sauté till seeds begin to crackle. Add rice and mix. Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté. Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook until the rice is done. 2.Heat 2 tbsp ghee in another non stick pan. Add cumin seeds to the pan and sauté till seeds begin to crackle. Add rice and mix. Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly. Add cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done. 3.Place a ring mould in the serving plate. Put the green rice in the mould and press lightly. Add cooked white rice and press lightly. Top it with the orange rice and press lightly. Remove the ring mould slowly and serve.

TRICOLOR KOFTA INGREDIENTS: For Koftas:... 5 bunches Fresh Spinach (palak) 65 gms. Grated Cottage Cheese (paneer) A pinch of Green Cardamom powder 1 tsp Cumin Seeds Salt to taste 10-12 finely chopped Garlic Cloves 6-7 finely chopped Green Chillies 4 tbsp. Gram Flour (Besan) tsp Turmeric cup Corn Flour For Makhani Gravy: 8-10 large Tomato roughly chopped 2 medium Onions grated 2 tablespoons Oil 12 Green cardamom 1/2 blade Mace 20 cloves Garlic chopped Salt to taste 2 1/2 teaspoons Red chilli powder (deghi mirch) 1/2 cup Butter 2 teaspoons Fenugreek leaves (methi), roasted and powdered 3 teaspoons Honey 8 tablespoons Fresh cream Method: 1.Trim the spinach leaves and blanch them in eight cups of boiling water for two to three minutes. Drain and refresh under cold water. Squeeze out the excess water, cool and chop finely. Transfer into a deep bowl. 2.In another bowl mash the paneer with a little salt and a pinch of green cardamom powder. Divide into eight equal portions and roll into balls. 3.Heat two tablespoons oil in a non stick shallow pan, add the cumin seeds, garlic and green chillies and sauté. Add the gram flour and continue to sauté for one to two minutes. Add the turmeric powder and stir. Add the spinach and salt sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into eight equal portions. 4.For the makhni gravy puree the tomatoes till smooth. Heat the oil in a deep non stick pan. Add the cardamoms and mace and sauté for one minute or till fragrant. Add the garlic and grated onions sauté for five minutes. Add the tomato puree and salt and mix well. Add the red chilli powder and cook for fifteen minutes or till the raw flavour of tomatoes disappear. Add the butter and cook for some more time. 5.Take each spinach portion, flatten it on your palm and place a paneer ball in the center. Gather the edges and shape into a ball. Spread the cornstarch in a plate and rolls the stuffed spinach balls in it. Shake off the excess. 6.Heat sufficient oil in a kadai. Gently slide in the stuffed spinach balls, two at a time, and deep fry on low heat for two to three minutes or till golden brown. Drain on absorbent paper. 7.Add the dried fenugreek leaves and honey to the gravy. Stir and cook for five minutes more. Add the cream and cook for two minutes more. 8.Pour the makhani gravy into a serving bowl, halve the koftas and place on the gravy and serve immediately.

Wishes U All A Very Happy Independence Day...!!!