Paneer Pulao

Ingredients:

1 1/2 cups rice
200 gms paneer
5 baby corn
1 small carrot
1 cup french beans
1 medium potato
1 medium capsicum (green bell pepper)
1 large tomato
1 medium onion
2 green chillies (or to taste)

Masala used:

1 tbsp olive oil
1 pinch asafetida (hing)
salt (to taste)
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tsp garam masala
1/4 tsp jeera powder

Method:

 1.       Puree the tomato and onion. | Finely chop all mentioned ingredients.

 2.       Boil carrot, potato and beans till cut-able and soft. Retain vegetable broth for further use

 3.       Pour 1 tbsp of olive oil in non-stick frying pan and heat.

 4.       Add asafetida, green chilli, capsicum and tomato-onion puree in mentioned order and cook well.

 5.       Vegetables, paneer and masalas to be added next and mixed well.

 6.       Add washed rice with enough water/vegetable broth to cook in to above mix.

 7.       Lid the pan and allow to cook till rice is done.

 8.    Serve hot with raita of your choice and/or papad.

Stuffed Paratha Series: Paneer Mixed Veg Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind

Ingredients:

100 gms paneer
1/2 a cabbage
1 medium-sized carrot
a few florets of cauliflower
7 or 8 sprigs of kothmari
2 medium onions
3 or 4 green chillies
1 large capsicum

Masalas used:

Salt to taste

Method:

 1.    Bind all paratha atta ingredients to make a knead-able dough. Set aside.
 2.       Finely chop all mentioned ingredients or run coarsely through a hand blender.

 3.       Transfer coarsely ground ingredients into bowl, add salt and mix.

 4.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 5.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking.

 6.    Ensure both sides are well cooked before serving hot with curds & pickle


note: Paneer Paratha can be made sans the vegetable, i.e., only grated paneer, chopped chillies, kothmari and salt.
       Also, Paneer can be replaced with Cheese for a more melt-in-your-mouth experience.

Paneer Pulao

Ingredients:

Rice, Paneer, baby corn, carrot, beans, potato, capsicum, tomato, onion, green chilli

Masala used:

Olive oil, asafetida (hing), salt (to taste), turmeric powder, red chilli powder, garam masala, jeera powder

Method:

1. Puree the tomato and onion. | Finely chop all mentioned ingredients.
2. Boil paneer, carrot, potato and beans till cut-able and soft.
3. Put Olive oil in non-stick frying pan.
4. Add asafetida, green chilli, capsicum and tomato-onion puree in mentioned order.
5. Add boiled vegetables and masalas; mix well.
6. Add washed rice with enough water to cook in to above mix.
7. Lid the pan and allow to cook till rice is done. (Rice cooker can be used)
8. Enjoy steaming hot!