NONVEG/VEG HEAVY FOODS

TIME FOR TWO AWESOME RECIPE. HOPE YOU WILL LIKE . 🔀🔀🐟🐟

PANEER PULAO:

Ingredients:

1. 2 cups long grain basmati rice 
2. 200g paneer
3. oil
4. 4 tbsp ghee 
5. 3 bay leaves 
6. 4 cloves 
7. 1 black cardamom
8. black peppercorns
9. 1 tsp ginger paste 
10. 3/4 cup whisked yogurt 
11. 2 tbsp assorted nuts 
12. 1 tbsp fried onion
13. salt 

METHOD:

• Soak basmati rice in water for half an hour. Heat sufficient oil in a pan and deep fry paneer to a golden colour. Drain onto an absorbent kitchen towel. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, cloves, black cardamoms and peppercorns. As they begim to crackle, add ginger paste 
• Mix well and stir yogurt and cook for two minutes .
• Add four cups of water and bring to a boul. 
• Add salt and rice. Bring to a boil
• Add half of the mixed nuts and mix it lightly .
• Cover pan and cook on a low heat for about 10 minutes or till rice is completely cooked. 
• Mix in fried papneer pieces and serve hot, garnished with remaining nuts and fried onion

MUTTON GHEE ROAST:

Roasts are staples in any dinners with a new bride and groom. In this recipe, I am suggesting a special masala by roasting various spices, which add a different flavour to the dish.

Ingredients:

1. 1 kg mutton 
2. 3 tbsp + 1/4 cup ghee 
3. 1 tbsp ginger-garlic paste
4. 1 tsp turmeric powder
5. 2 tbsp yogurt 
6. salt
7. curry leaves ( garnish) 

To make the masala:

1. 10 dry red chillies
2. 1 tbsp coriander seeds
3. 2 tsp cumin seeds
4. 1 tsp fennel seeds
5. 1 tsp pepper corns
6. 1 cinnamon stick 
7. 4 cloves 
8. 1 star anise

For Grind;

1. 1 inchi ginger 
2. 2 cloves of garlic 
3. 1 lemon juice 
4. 4 tbsp water 

METHOD:

• In a pan, melt ghee, add ginger garlic paste and turmeric powder. mix well and add mutton pieces, some salt and saute. Add some water, just enough to cover the meat pieces. Cook until the water evaporates and meat is soft and tinder .
• Keep it aside .
• Now prepare the masla for mutoon ghee roast-
  
  Dry roast red chillies, coriander seeds, cumin, peppercorns, fennel seeds, cinnamon, cloves and star anise. Roast until you pick the aroma of the roasted spices. Transfer all to a blender, add a piece of ginger, garlic and lemon juice. Grind it to a smooth paste by adding water.
• Now go back to the mutton:
  
  In another pan, melt some ghee and add ground masala and yogurt to it and mix well. Add water and salt. Cook for a few minutes. The ghee will start giving a creamy texture to the gravy. Now add the cooked mutton pieces and mix well with the gravy. Now cook for 4-5 minutes on medium low heat. Finally add some curry leaves and turn off the heat.
  
  THE DELICIOUS MUTTON GHEE ROAST IS READY TO SERVE. CHEERS...