Scribd Logo
Upload

Welcome to Scribd!

  • 79 views

    Ghee Rice and Veg

    Uploaded by

    Chaya Ng
    This document provides recipes for Ghee Rice, Vegetable Korma, and Jeera Rice. Ghee Rice is made by cooking basmati rice in a pressure cooker with ghee, spices, green peas, and milk. Vegetable Korma is a creamy, coconut-based curry made with cauliflower, potatoes, peas, and tomatoes. Jeera Rice is a simple pilaf made by cooking basmati rice in oil and ghee with spices like cinnamon, cloves, and black cumin.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ghee Rice and Veg

    Uploaded by

    Chaya Ng
    79 views9 pages
    This document provides recipes for Ghee Rice, Vegetable Korma, and Jeera Rice. Ghee Rice is made by cooking basmati rice in a pressure cooker with ghee, spices, green peas, and milk. Vegetable Korma is a creamy, coconut-based curry made with cauliflower, potatoes, peas, and tomatoes. Jeera Rice is a simple pilaf made by cooking basmati rice in oil and ghee with spices like cinnamon, cloves, and black cumin.

    Original Description:

    Cooking

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides recipes for Ghee Rice, Vegetable Korma, and Jeera Rice. Ghee Rice is made by cooking basmati rice in a pressure cooker with ghee, spices, green peas, and milk. Vegetable Korma is a creamy, coconut-based curry made with cauliflower, potatoes, peas, and tomatoes. Jeera Rice is a simple pilaf made by cooking basmati rice in oil and ghee with spices like cinnamon, cloves, and black cumin.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    79 views9 pages

    Ghee Rice and Veg

    Uploaded by

    Chaya Ng
    This document provides recipes for Ghee Rice, Vegetable Korma, and Jeera Rice. Ghee Rice is made by cooking basmati rice in a pressure cooker with ghee, spices, green peas, and milk. Vegetable Korma is a creamy, coconut-based curry made with cauliflower, potatoes, peas, and tomatoes. Jeera Rice is a simple pilaf made by cooking basmati rice in oil and ghee with spices like cinnamon, cloves, and black cumin.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 9
    At a glance
    Powered by AI
    The key takeaways are recipes for ghee rice, vegetable korma and jeera rice. Ghee rice is made with basmati rice, ghee, spices and milk. Vegetable korma contains a variety of vegetables simmered in a coconut and spice based gravy. Jeera rice is a pilaf made with basmati rice, carrots, peas and spices.

    The main ingredients for ghee rice are basmati rice, ghee, green peas, cinnamon, cardamom, cloves, onions, green chillies and milk. The steps are to soak the rice, heat ghee and fry spices, onions and chillies, add rice and milk and pressure cook.

    The main ingredients for vegetable korma are cauliflower, potato, peas, onions, tomatoes and a paste made from coconut, gram, spices and garlic. The steps are to boil vegetables, make the paste, sauté onions and paste, add tomatoes and vegetables, simmer and serve.

    Ghee Rice and Veg.

    Korma, Paneer Peshawari

    Ghee Rice and Korma is a delicious combo and easy to make at home.

    The korma sometimes spelt korma, qorma or kurma is a popular dish all over India. Made with a
    unique blend of spices, yoghurt, nuts and sauces, korma can be vegetarian or non-vegetarian.

    Korma has its roots in the Moghulese cuisine of Northern India. It is a characteristically creamy
    and silky Persian-Indian dish which can be traced back to the 16th Century and the Moghul
    insertions into the North-Western parts of India and modern day Pakistan. (Source: Wikipedia)

    The Korma we make in South India is a good accompaniment to rice, chapathis or dosas.

    Ghee Rice

    You will need:

    3 cup Basmati Rice


    6 tbsps Ghee
    ¼ cup Green peas
    ½ “ pc Cinnamom
    2 Cardamoms
    2 Cloves
    2 Onions chopped or thinly sliced
    6 Green chillies slit
    1 ½ cups Milk
    3 cups Water
    ¼ tsp Lime juice
    Salt to taste
    Wash and soak Basmati Rice for 15 minutes. Heat ghee in a pressure cooker. Add the cinnamon,
    cardamom and cloves. Stir for a minute and then add the onions and green chillies. Fry till
    onions are soft. Add the green peas and sauté for a minute. Add the milk and water, salt to taste
    and close lid. Increase heat to high. When steam begins to rise, reduce heat and slowly remove
    lid. Add the Basmati Rice and the lime juice. Stir and close lid. Cook on high and when steam
    begins to rise, place weight on the cooker and reduce heat to low. Cook for 8-10 minutes. Mix
    well and serve with Kurma.
    Vegetable Kurma

    You will need:

    1 cup Cauliflower florets


    1 large potato cubed
    ½ cup Green peas
    2-3 onions thinly sliced
    2 Tomatoes cubed
    1/4 cup Oil
    ½ tsp Mustard seeds
    Few curry leaves
    Salt to taste
    Chopped Corriander

    To Make a Paste:

    ½ Cup fresh coconut gratings


    2 tbsps Fried Gram (Hurgadale)
    2 Tsps Red chilli powder
    2 tsps Corriander powder
    1 tsp Jeera powder
    ¼ tsp Garam masala
    3-4 cloves of Garlic
    Boil peas, potatoes and cauliflower. Drain and keep aside. Place paste ingredients in a blender
    and make a smooth paste. Heat oil in a pan. Add the mustard seeds and curry leaves. Add the
    sliced onions and sauté till onions are soft and translucent. Add the paste and fry for 4-5 minutes.
    Now add the tomatoes and bring to a simmer. Add the boiled veggies and salt to taste. Mix well
    and bring to a boil. Garnish with chopped coriander and serve with Ghee Rice. Can also be
    served with chapathis and dosas.
    Vegetable Korma for chapati and Pulao

    Ingredients needed

    Onion - 1
    Cauliflower florets -1 cup
    Carrot-Potato-Beans - 1 cup heaped (mixed)
    Peas -1/3 cup
    Salt needed

    Spice powder

    Turmeric powder -1/4 tsp


    Coriander powder -1 tsp

    Ingredients needed for Paste 1 - (Fry and grind )

    Onion -1 (chopped)
    Garlic -2
    Ginger -1 inch piece
    Green chillies - 2
    Coriander seeds -1 tsp

    Heat a tsp of oil and fry onion, ginger-garlic-green chilli and coriander seeds.Grind to a
    paste and keep aside.

    Paste -2 (Grind Raw )

    Coconut -1/3 cup


    Fennel seeds (sombu) - 1 tsp
    Fried gram (Pottukadalai) -1 tsp

    Grind raw with little water and keep it aside.

    For the seasoning

    Whole garam masala -1 inch cinnamon-1 cardamom-2 cloves


    Fennel seeds -1/4 tsp
    Oil -1 tbsp

    Preparation

    Wash and blanch cauliflowers (put it in boiling water with a little salt).
    Cook till soft. Keep aside

    Wash, peel the skin and chop potatoes and carrots .Cut beans into 2 inch pieces.

    Cook beans,carrot, peas and potato till soft or you can also pressure cook for 1 whistle.
    Keep aside. It should be half boiled and not overcooked.

    Keep paste 1 and Paste 2 ready.


    Method

    1.Heat oil in a pan, add whole garam masala, fennel seeds followed by chopped onions.
    Saute till onions turn transparent.

    2.Then add paste 1 and saute for a few seconds.(since we have already fried it, there is
    no need to saute for a long time )

    3.Then add all the vegetables.(carrot, beans, peas, potato and cauliflower)

    4.Now add turmeric powder,coriander powder and salt needed .

    5.Add paste 2, little water and cook for a few minutes till everything gets blended well
    with the masala. You can adjust the consistency of the gravy as per your preferences.

    Garnish with coriander leaves and serve hot with pooris or chapati or jeera pulao or
    ghee rice
    Jeera Rice
    Ingredients:

    Basmati rice — 1 cup

    Water — 2 cups

    Carrots — ½ cup, diced

    Frozen green peas – ½ cup, washed

    Oil — 2 tsp

    Ghee (clarified butter) — 2 tsp

    Cinnamon — 1 small piece

    Cloves — 4

    Green Elaichi (cardamom) — 1

    Kala Jeera (black cumin) — 1 tsp

    Salt — 1 tsp

    Method:

    1. Rinse Rice with water until water runs clear – Add 2 cups water and soak for 15 minutes.

    2. In a pot with a tight fitting lid, heat Oil and Ghee.

    3. Add Cinnamon, Cloves, Elaichi and Kala Jeera – allow them to sputter.

    4. Add Carrots and Green Peas and mix well.

    5. Add Rice, Water and Salt.

    6. Bring to a boil – uncovered.


    7. Cover the pot, reduce flame to low and let rice simmer for 15 minutes.

    8. Remove cover and stir gently to mix the vegetables and rice.

    9. Turn off heat and replace cover until ready to eat.

    Serves 4

    Tips:

    1. Using baby carrots cuts your prep time.

    2. Once the pot is covered, don’t keep opening the lid to check on the rice. It will be perfect in 15
    minutes without any intervention.

    3. Do all your prep work (chopping, etc) while the rice is soaking — it’s more efficient!

    Try this recipe — We’d love to hear your experience or comments

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy