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Paneer pulav
I adapted this recipe from my FB friend Vidya Nayak Shenoy.This is a very easy recipe with mild flavours and I prepared this pulav for my kids tiffin and also packed for my cousins who were travelling.Though I could taste a tad bit of it,the pulao was filled with the aroma of whole garam masala and tasted awesome.
Ingredients:
Basmathi rice-1 cup
Carrot-1,diced
Beans-7-8,chopped well
Tomatoes-2,chopped
Onion-1,sliced lengthwise
Cashewnuts-10-12 bits
Paneer-200 g
Ghee-3 tbsp
Cloves-4
Cardamom-4
Cinnamon-1″
Bay leaf-1
Coriander leaves-2 tbsp,chopped
Ghee/oil-1 tbsp to fry paneer
Water-2 cups
Ingredients for the paste:
Green chillies-2
Garlic-3-4
Ginger-1/2 ” piece
Salt- to taste
Turmeric powder-1/2 tsp
Method:
- Wash the rice well and soak it in 2 cups of water for 10 minutes.
- Meanwhile grind the ingredients mentioned under the paste to a fine paste.
- Marinate the paneer with the above paste for sometime.
- Heat ghee in a cooker,saute the whole garam masala for a minute.
- Add onions and fry until translucent.
- Add cashewnuts,soaked rice(retain the water) and fry for a minute.
- Add all the vegetables,tomatoes,salt to taste and the remaining marinated masala.
- Add the retained soaked water(2 cups),close the lid and take a whistle and off the flame.
- Heat a tbsp of ghee and saute paneer for sometime.
- You may also deep fry the paneer in oil ,but don’t over fry as it will turn hard.
- Once the pressure releases,open the lid,add the fried paneer pieces and chopped coriander leaves and mix it well carefully.
- Serve it hot with raita or gravy.
My notes:
- You may also add other vegetables like cauliflower,green peas,potatoes etc.
- If you are cooking it in a vessel,take a boil,check salt,once it starts boiling,close the lid, lower the flame and cook until done.
Very flavorful pulao…