Mutter Rice (Pressure cooker Version)

Mutter pulav is a famous Indian recipe for rice and peas. Almost every cuisine and country has a version – this is one of the tastiest.

Ingredient's

2 cup basmati rice 

1 cup fresh or frozen mutter 

1/2 tbsp turmeric, 1/2 tbsp coriander power, 1/2 tbsp garam masala 

1 onion, 4 chillies, 2tbsp of coriander leafs, chopped finely 

Oil and Salt as per taste 

Water as per req's.

Cooking Method

In a pressure cooker add oil, when its hot add onion and green chillies, sauté for 3 to 4 minutes 

Then add all the masala powders, mutter and little bit of salt fry for another 2 minutes 

After that add the washed basmati rice and water, salt, close the lid and allow 2 whistles in a medium flame. 

Serve hot with Dal and Rita.

Gobi Manchurian

Ingredient's

• 1 medium Gobhi (Cauliflower)
• 2 capsicum chopped in medium size pic
• 3/4 cup Flour (Maida) 
• 1 tbsp Corn Flour 
• Salt to taste 
• 1 Chopped green chili 
• 11/2 tbsp Garlic Paste
• 11/2 tbsp Ginger Paste
• 1 cup finely Chopped Onions 
• Finely Chopped Coriander Leaves 
• 1/4th tsp Ajinomoto 
• 2 tbsp Soya Sauce 
• 2-3 tbsp Tomato Ketchup 
• 2 tbsp Oil

Cooking Method

• Make a paste of maida, corn flour and salt using water.
• Take a tsp. of ginger and garlic paste, add it to the paste.
• Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
• Heat oil in another pan and add the left ginger & garlic paste, chopped onions, green chili and capsicum, saute for 2 to 3 minutes.
• Now, mix aginomoto, soya sauce and tomato sauce to it.
• Add fried Gobi kept aside and mix well.
•  Garnish it with coriander leaves. Serve the gobi manchurian hot.

Chicken Liver Masala

Chicken liver is a very good source of protein, vitamin A, vitamin C, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, iron, phosphorus, copper and selenium and a good source of thiamin, zinc and manganese.

Chicken liver does not appeal to everyone. But if you do like it, You will surely love this dish.This curry goes well with rice and rotis

Ingredient's

• 1 lb chicken livers, cut in to medium size pieces
• 1 onion finely chopped
• 2 big tomatos, 5 green chillies, and fresh coriander leaves
• 1 bunch of soya methi finely chopped
• 1 tbsp ginger garlic paste
• 1tbsp black pepper seeds
• 1tbsp turmeric powder
• 3tbsp oil, and Salt to taste

Cooking Method

• Make a smooth paste of (tomatos, coriander leaves, green chillies, black pepper seeds and ginger garlic paste) and keep it aside
• In deep frying pan add oil and onion sauté for 2 to 3 minutes then add the chicken liver and turmeric powder fry for 3 minutes, then add the masala paste and soya methi mix it gently,  cover lid and to complete.
• (Dont add any water, if you want you can add water while making the masala paste)
• Serve hot with Roti or as a Side Dish with Rice..

Gujia

Gujia is a popular sweet dish of north India. Gujia recipe is associated with the festival of Holi. The festival of Holi is known for its colors as well as scrumptious recipes. Several recipes like Dahi Bhalle, Bhaang Pakode, Thandai, Papadi and Gujia are the special dishes for the festival. Gujiya is a scrumptious sweet dish prepared using maida and khoya. It is a must to make Holi dish in most of the Indian homes. Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort. If you are also interested in making Gujiya this Holi, the recipe is given below.

Ingredients:
1 kg Khoya
500 gms Sugar
500 gms Maida
200 gms Almonds, chopped
6 tbsp Cooking oil
3 tbsp Raisins
200 ml Water

How to make Gujia:
Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. Cover with a wet cloth and leave aside. In a frying pan, deep-fry the khoya till light brown in color.
Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.
Prepare a small and thick chapati from the kneaded dough. Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close. On slow fire, deep-fry the gujia till golden brown. Take out using a sieve and drain the oil properly. Store them in an airtight container.
Repeat the procedure with remaining dough.

Sweet Memories of Seoul (South Korea)

Submitted this entry in Incredible Stories contest by Mahindra on Indiblogger.
My stay in south korea was amazing, the climate was so good(not to forget lot of snow fall and often chilling wind) and the people around were ok not so good and not so bad.Most of the locals were not very comfortable in english and i knew just few korean words like kamsamida(thanks), annyohasiyo(hello)..Read More>>