Hyderabadi Cuisine - Rice Pulao

Ingredients :

2 Cups - Basmati Rice
3 Tbsp - Sunflower oil
1 No -Finely sliced onion
3 Nos - Finely chopped shallots
1 Clove - Crushed garlic
1 Tsp -Grated ginger
1/2 Tsp - Cayenne
1 Cup - Peas
4 Cups - Chicken stock
1 Tsp - Lightly crushed saffron
1/3 Cup - Golden raisins
1 Tbsp - Lemon juice

To Garnish :
Toasted Almonds
1 Tsp - Chopped mint
1 Tsp - Chopped coriander

Cooking Instructions :

- Heat oil in a pan and fry onions till golden brown and keep aside.
- Reduce heat and cook shallots in the remaining oil until soft.
- Add garlic and ginger and sauté well. Stir in the rice, cayenne and peas
- Pour in the chicken stock and add saffron.
- Bring to a boil and simmer over moderate heat for 15 minutes.
- Add raisins and stir in the lemon juice.
- Serve with garnish of fried onion, toasted almonds, mint and coriander

Punjabi Cuisine - Kadhi

Ingredients:

1 cup - Gram Flour
1/4 cup - Chopped onion
1/4 cup - Chopped potato
1 tsp - Ajwain
1 tsp - Red chili powder
1 tsp - Chopped ginger
1/2 tsp - Baking powder
Oil for deep frying
Salt As per taste
1 cup - Curd (yogurt)
1/4 cup - Gram Flour
2 no. - Dry red chillies whole
1 tsp - Turmeric powder
A pinch - Asofoetida (Hing)
1 tsp - Fenugreek Seeds (Methi)
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture.
- Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. - Serve punjabi kadhi hot with steamed rice.