Tricolor inspired delicacies by
home chefs Seema and Veena
Mumbai,
January 2013: India Food Network, India’s first full HD television food network
and a complete guide to simple and delicious home cooking celebrates “Republic Day” the tri-colored way. India
Food Network brings to you recipes that will significantly depict the
tri-colored flag of India. Celebrate India’s 64 years as an independent Republic
with mouthwatering and delicious recipes presented to you by some of the best
home chefs on India Food Network.
Celebrate the occasion with your
family and friends with some gastronomical delights including all time
favorites like Gajar ka Halwa, Carrot
and Peas Pulao (Rice), Dahi
Chicken (Chicken Made in Yoghurt) and Sarson Ka Saag (Punjabi Mustard
Greens) presented to you the trouble-free, easy way by expert home chefs Veena
and Seema.
This
Republic Day, log on to the India Food Network ( http://www.youtube.com/indiafoodnetwork) and learn these dishes which
are quick, tasty and super fun to make. Go ahead and let every delicious bite
bring out the feeling of Patriotism.
About India Food
Network
India Food Network is India’s first full HD
television food network & a step by step guide to simple and delicious home
cooking. From regional Indian cuisine to popular dishes from around the globe,
the focus is on make cooking simple and accessible to all
including beginners IFN videos have loads of quick tips and
easy tricks & the recipes are shot and produced in natural home
environments. So you too can cook the perfect dish right at home. Log on to www.indiafoodnetwork.in
RECIPES
Carrot
and Peas Pulao (Rice) by Seema
Ingredients
·
1cup
rice
·
2
sliced onions
·
3
grated carrots
·
1
cup green peas
·
3tbsp
coriander leaves
·
2-3
slit green chillies
·
1
½ tsp jeera powder
·
1
½ salt
·
1
½ chilli powder
·
Mixed
garam masala
·
2-3
cloves
·
2-3
cardamoms
·
1
black cardamom
·
1
aniseed
·
2tbsp
oil
·
2
cups water
Method
·
Heat
the oil and add the jeera
·
After
it splutters, add the garam masala
·
Add
the onions
·
Add
green chillies
·
Add
salt, Stir well
·
Sauté
the onions and bring them to a pale pink color
·
Add
the red chilli powder
·
Add
the coriander leaves
·
Add
the peas, mix well and fry for a minute
·
Add
the rice
·
Add
water, stir well
·
Cover
the pan with a lid and let it heat for 15 minutes
Tip: If you add
carrots right at the beginning they will be overcooked
·
Add
the carrot, coriander and mix well
·
Sprinkle
a little water and cook for 5 minutes
Gajar Halwa by
Veena
Ingredients:
·
1
kg fresh carrot, peeled grated
·
200
gm sugar
·
1/2
lt full cream milk
·
4
tbsp desi (pure) ghee
·
10-15 cardamoms,
peeled and ground
·
25
almonds finely shredded
·
Handful
raisins
Methods:
·
Put
grated carrots and the milk to a deep pan on flame
·
Allow
carrots to absorb milk and cook on medium flame for 20-30 minutes
·
Add
sugar, cardamom powder and stir
·
Add
ghee slowly, stir and cook for 15-20 minutes
·
The
carrots will turn a rich red and ghee will show on the top
·
Add
raisins and chopped almonds
Tip:
Add cashew and walnuts to the gajar halwa for added taste
Dahi Chicken (Chicken
Made In Yoghurt) By Seema
Ingredients
·
600g
chicken pieces
·
1
½ cups of thick yogurt
·
3
tbsp of ginger garlic paste
·
2
tbsp of kasoori methi
·
2
tbsp of coriander leaves finely chopped
·
2-3
slit green chilies for garnish
·
4
tbsp of fresh cream
·
¼
tsp pepper powder
·
¼
tsp salt
·
Butter
for garnishing
2
tbsp of vegetable oil
Procedure
·
Heat
2 tbsp of oil in the kadai/ deep frying pan
·
Add
the ginger garlic paste
·
Let
the ginger garlic paste cook to a golden brown colour
·
Stir
well
·
Once
done, add the chicken pieces
·
Stir
well for 3-4 mins
·
Add
1 ½ cups of thick yogurt into the kadai/ deep frying pan
·
Stir
well
·
Add
the salt
·
Stir
well
·
Cover
the kadai/ deep frying pan with a lid and let the chicken cook for 20-25 mins
on a slow flame
·
All
the yogurt should get absorbed by the chicken
·
Add
the fresh cream
·
Mix
well
·
Add
the kasoori methi
·
Add
the coriander leaves
·
Add
the black pepper
·
Add
the slit green chillies
·
Add
the butter
·
Stir
well
TIP: Add
cream or water to make a gravy
Sarson Ka Saag
(Punjabi Mustard Greens) by Seema
Ingredients:
·
2
bunches of chopped sarson or mustard leaves
·
1
bunch of chopped bathua or lamb’s quarter
·
1
bunch of chopped palak or spinach
·
3
finely chopped onions
·
3
finely chopped tomatoes
·
1
1/2 tsp red chilli powder
·
1
1/2 tsp salt
·
1
tsp haldi powder
·
2
tbsp ghee
·
3
heaped tbsp finely chopped ginger
·
3
heaped tbsp finely cut garlic
·
3
green chillies finely chopped
·
3
tbsp coriander Water
Method:
·
Place
the cooker on flame without putting the lid on top
·
Add
water and then the sarson, bathua and palak leaves
·
Add
half of the ginger and garlic, keeping the rest aside for tadka
·
Add
the chopped green chillies, salt, red chilli powder and haldi
TIP: never add the ginger and
garlic in the form of paste for this particular preparation instead cut them to
make this dish tastier
·
Stir
well
·
For
the tadka : Add ghee, the remaining ginger & garlic and stir well until
they become a nice golden color
·
Add
onions, tomatoes, the remaining masalas and coriander
·
Stir
well. Let the tomatoes cook nicely and the tadka become nice and pasty.
·
Mix
both together
·
Stir
well and cook for a while on low flame
·
Take
a wooden ladle or a “madhaani” and mash well
TIP:
“madhaani” is a wooden hand blender which is used in Indian recipes
TIP:
Add a handful of” makai ka aata” (corn flour) or wheat flour to the saag after
it is ready. This holds the saag together and gives it a good texture.
·
Let
it cook well.
·
Add
a dollop of white butter and serve
TIP: Sarson
ka Saag is best served with Makai ki Roti and jaggery
