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Beetroot And Mustard Pulao,Beetroot Chilgoza(Pinenuts) Pulao,Besan aur Methi ki Mathri Beetroot And Mustard Pulao Ingredients basmati

rice, soaked 2 cups beetroots, boiled and chopped 3-4 oil 2-3 tbsp red chilli powder tsp black pepper corns 15-20 ginger-garlic paste 1 tbsp cloves 3 bay leaves 2 kasundi mustard + for garnishing tbsp. caraway seeds onions, chopped 2-3 cinnamon stick 1 inch green cardamoms 6-8 black cardamoms 4 Method 1. Heat oil in a non-stick pan. Add bay leaves, black cardamom, green cardamo m, cinnamon, cloves, caraway seeds and reduce heat. Cut onions into cubes and ad d to the pan. Saute lightly. 2. Cut beetroots into cubes. Add ginger-garlic paste, red chilli powder, turm eric powder and black peppercorns and saute. Pour 3 cups water and bring it to a boil. Drain rice and add. 3. Add beetroots, kasundi mustard and mix. Add salt and mix. Cover and cook, stirring at regular intervals, for 6-8 minuutes or till the rice is done. 4. Turn off the heat and transfer into a serving plate. Garnish with kasundi mustard and serve hot. Beetroot Chilgoza(Pinenuts) Pulao Ingredients Beetroots, cut into small cubes 2 Pine nuts (chilgoza) 2 tbsp Basmati rice, soaked for 15-20 minutes 1 cup Oil 3 tbsp Bay leaves 3-4 Black peppercorns 15-20 Onion, cut into small cubes 1 Salt to taste Fresh mint leaves 20-25 Method 1. Heat oil in a non stick pan. Add bay leaves and black peppercorns and saut till fragrant. 2. Cut onion into small cubes and add. Similarly cut beetroot and add and sau t lightly. 3. Add chilgoza and rice and mix well. Add 3 cups water and salt and mix well . Cover and cook on a high heat for 4-5 minutes, stirring from time to time. Red uce heat and cook for 5-6 minutes. 4. Add mint leaves, cover and cook till rice is done. 5. Transfer into a serving plate and serve hot. Besan aur Methi ki Mathri

Ingredients Gram flour (besan) 2 cups Fenugreek leaves, finely chopped 1 cup Refined flour (maida) cup Soda bicarbonate A pinch Carom seeds tsp Black peppercorns, crushed 1 tsp Salt to taste Ghee 3 tbsp Oil + Oil for deep frying tsp Method 1. In a plate, sieve together gram flour, refined flour and soda. Add carom s eeds, peppercorns, salt, fenugreek leaves and ghee and mix well. 2. Add water as required and knead into a dough. Heat sufficient oil in a non stick pan. 3. Apply little oil to the kneaded dough and make equal size balls of it. Lig htly press each ball in the centre to make a mathri. 4. When the oil is sufficiently hot, turn off the heat and slide the mathris into the oil. 5. When the mathris float in the oil, turn on the heat and fry the mathris on a low flame till golden and crisp. 6. Drain on an absorbent paper and serve hot.

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