veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with 31 amazing images.
The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody’s attention. Learn how to make veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan |
Galouti Kababs or ‘galawati’ kababs derive their name from the term ‘galouti,’ which means ‘melt in the mouth. It does involve a bit of effort but it is surely worth the time you put in.
These Lucknowi veg galouti kababs are addictively delicious snacks prepared with kidney beans and aromatic spices added to the recipe offer various exotic flavors that entice the taste buds.
Here, bite-sized pieces of naan are topped with galouti kebabs and finally crowned with a creamy topping of mint mayo chutney and pickled onions. These rajma galouti kebab on crispy naan are truly irresistible and are great to serve as an appetizer or can be served along the main course as a part of a wholesome meal.
Tips to make veg galouti kebabs: 1. Add roasted besan if you feel the kebab mixture is not binding well. 2. You can also add little cashew powder in the mixture to enhance the flavour. 3. Do not flip the kebabs continuously while frying otherwise it will break.
Enjoy veg galouti kebab recipe | Lucknowi veg galouti kababs | rajma galouti kebab on crispy naan | with detailed step by step photos.
dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with 35 amazing images.
dum aloo gravy recipe is a sumptuous, rich gravy which is very much traditional from the land of Punjab. Learn how to make restaurant style dum aloo gravy.
The restaurant style dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp. The addition of fresh cream gives a finishing touch to this gravy by making it rich and smooth.
To make dum aloo gravy, combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside. Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously. Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally. Use as required.
Kashmiri dum aloo gravy gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The paste is the underlying element which lends that colour, aroma and flavour to this gravy. The fennel seeds, cumin seeds and peppercorn add the perfect spice aroma and colour, while ginger and green chillies lends their spiciness. You can adjust the green chillies as per your taste.
You can make a batch of easy Punjabi dum aloo gravy, and use it immediately, or cool completely and deep-freeze it to whip up your favourite dishes in minutes when you wish to.
Tips for dum aloo gravy. 1. Use Kashmiri chillies for sure to get that bright red colour of the gravy. 2. Sugar though used in small quantities is necessary to balance the tanginess of tomatoes, so do not avoid it. 3. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes.
Enjoy dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with step by step photos.
hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with 34 amazing images.
hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao transforms simple, everyday ingredients like rice, veggies and whole spices into an excitingly awesome Indian fare. Learn how to make hara bhara pulav in pressure cooker.
To makehara bhara subz pulao, clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté on a medium flame for another minute. Add 3 cups of hot water, mix well and pressure cook on a high flame for 3 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander.
Indian veg hara pulao, it gets its name from delicately flavoured green paste which has the presence of coriander as its main ingredient. This rice delicacy is sure to delight your senses with its interplay of textures, flavour and aroma.
Cooking green vegetable pulao in pressure cooker, makes it a quick fix one pot meal for dinner on days when you do not have too much time on hand. Further it also allows the absorption of intricate flavours of the paste, resulting in a uniformly charming taste throughout the dish.
Tips to make hara bhara subz pulao. 1. You can make green masala paste in advance and refrigerate and use as required. 2. You can also carrot along with other vegetables. 3. We suggest you to use basmati rice for best results.
Enjoy hara bhara subz pulao recipe | hara bhara pulav in pressure cooker | Indian veg hara pulao | green vegetable pulao | with step by step photos.