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Biryani! Paneer Makhani! Malpua!

By SABYASACHI GORAI, SANJYOT KEER, HEMASRI SUBRAMANIAN
October 23, 2020 17:52 IST
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This Dussehra make healthy choices by adding nuts and going low on sugar.

Here are some flavourful recipes for you to try:

Photographs: Kind courtesy California Walnuts

Vegetable Biryani

Vegetable biryani

Recipe: Chef Sabyasachi Gorai

Ingredients

  • 1½ tbsp oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 tsp cumin seeds
  • 1 medium red onion, sliced
  • 1 green chilli sliced
  • 12 walnut halves, smashed
  • 2 tsps ginger-garlic paste
  • ½ cup frozen green peas soaked in warm water for 10 minutes
  • 2 medium carrots, sliced
  • 1 medium potato, diced into 1-inch pieces
  • 1/3 cup cilantro chopped
  • ½ tsp garam masala
  • ½ tsp smoked paprika
  • ¾ tsp salt for taste
  • 1 cup basmati rice
  • 1.25 cups water

Method

  • Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 minutes.
  • While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
  • After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
  • Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
  • Add sliced onions, along with green chilli and walnuts. Cook for 3-4 minutes until the onions turn light brown.
  • Add ginger-garlic paste and cook for a minute.
  • Add the vegetables -- potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
  • Put the drained rice into the pan and toss it in gently with a spoon.
  • Add water to the pan. Do not stir anything at this point.
  • Close the pan with a lid and cook on high pressure for 5 minutes.
  • Open the pot and fluff the rice with a fork.
  • Garnish with walnuts and serve.

Paneer Makhani

Paneer makhani

Recipe: Chef Sanjyot Keer

Ingredients

  • 4 medium sized tomatoes
  • 1 onion
  • 4-5 garlic cloves
  • 1/2 ginger
  • 2-3 Kashmiri red chilli
  • 1/3 cup walnuts
  • Salt to taste
  • 1 tsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp jeera
  • 1 tbsp ghee or olive oil
  • 1 green chilli
  • 1 tbsp honey
  • 1/4 whisked curd
  • A pinch of garam masala
  • 1 tsp kasuri methi
  • 300 gm paneer
  • 1 tsp butter optional

Method

  • In a pan add the tomatoes and onion cut in quarters.
  • Add garlic, ginger, Kashmiri red chillies, salt, coriander powder, red chilli powder, jeera and some water (approx 200 ml) and cover and cook for about 7-8 minutes.
  • Add walnuts and cook for another 3-4 minutes.
  • Cool down the mixture and grind it in a mixer grinder. You need a very fine paste.
  • In the same pan add a very little amount of ghee, butter or olive oil. Add a slit green chilli and some ginger julienne.
  • Sauté for half a minute and add makhani gravy by passing through a sieve.
  • Adjust the seasoning, add some honey or sugar and bring to a simmer.
  • Whisk the curd very well, lower the flame and add curd.
  • Cook for 3-4 minutes and then add paneer cubes.
  • Finish with garam masala powder and freshly toasted kasuri methi. Add a tsp of butter to add some buttery flavour.
  • Serve hot.

Malpua

Malpua

Recipe: Hemasri Subramanian

Ingredients

For malpua batter

  • 1 cup all-purpose flour/maida
  • 3 tsp unsweetened khoa/mawa
  • 1 tsp fennel seeds
  • Water
  • Ghee/oil for frying

For sugar syrup

  • 1 cup water
  • 1 cup sugar
  • 2 tsp milk
  • 1/4 tsp cardamom powder

For rabri

  • 1 litre milk
  • 1/4 cup sugar
  • 1/4 tsp cardamom powder
  • A pinch of saffron
  • A handful of walnuts

Method

For malpua batter

  • Mix all-purpose flour/maida and unsweetened khoa/mawa.
  • Add fennel seeds and to it mix.
  • Gradually add water and mix to a thick flowing batter.
  • Ferment the batter for 12 hours.

For sugar syrup

  • Boil water and add sugar and cardamom pods to it.
  • Stir it until the sugar dissolves, then let it boil for another 5 minutes on medium flame.
  • Keep the sugar syrup aside.

For rabri

  • Heat a thick-bottomed pot with milk. Keep the flame on medium low and continuously stir the milk.
  • Once the milk reduces to half, add the sugar, cardamom powder and saffron strands, mix well.
  • Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.

To make malpua

  • Heat oil in a wide pan.
  • Gently pour the fermented batter. Flip them and fry till it turns crisp and golden color. Add the fried malpua to the sugar syrup.
  • Soak in sugar syrup for 2 minutes.
  • Serve malpua with rabri, chopped walnuts and saffron.

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SABYASACHI GORAI, SANJYOT KEER, HEMASRI SUBRAMANIAN
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