Fish Pulao |
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Apr 16th, 2006, 20:15
| #1 |
| Maha Guru Member Join Date: Sep 2005 Location: India
Posts: 5,501
| Fish Pulao We are having Fish Pulao tonight for dinner. It is quite simple to make & very yummy !!! What we will use are: Fish Carp is best about 450 Gms. Basmati rice 500 gms. Ghee one cup Yogurt 200 gms. Ginger. Grind & extract about 2 tbsp of juice. This is important… don’t use the pulp in this preparation. Cloves 8 pieces Cinnamon one inch long piece. Bay leaves to spread on the bottom of the pot. Saffron few strands dissolved in a spoonful of warm milk Salt to taste. This what we will do: Cut the fish in to round steaks. Grind the cloves. Marinate the fish with a bit of ghee, yogurt, ginger juice & ground cloves for an hour. Cook the rice till it is half done. Spread the bay leaves on the bottom of the pot. Arrange the marinated fish steaks on the bay leaves. Break the piece of cinnamon & spread it on the fish. Now fill the pot with the rice. Add the saffron. Pour the remaining ghee uniformly over the rice. Seal the pot & place on low flame. Cook for about half an hour. |
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Aug 2nd, 2006, 04:37
| #2 |
| Maha Guru Member  Join Date: Jun 2004 Location: Bavaria
Posts: 1,872
| Dal Recipe Recently I tried this one: Ingredients: A couple of handfuls of red lentils (about 1 cup) 3-4 cups of water Salt to taste 2-3 teaspoons Turmeric 1-2 large onions 1-2 green chilis 1 teaspoon fresh ginger, grated 1-2 small cloves fresh garlic, minced 3-4 tomatoes, diced 1/8 cup chopped coriander leaf (cilantro) 2 teaspoons whole mustard seed 1 teapoon whole cumin seed 2 teaspoons vegetable oil Cook lentils and turmeric in water until lentils are completely soft. About 40 minutes. Meanwhile, saute onions, chilis, ginger, and garlic. When soft, add diced tomatoes. Continue cooking until mixture appears homogenous. Add onion-tomato mixture to lentils. While over low flame, add corainder leaf. In a small pan, heat oil. Toast mustard seed and cumin seed in oil until fragrant. Add to lentil mixture. Serve dal hot over rice or as side dish. I found in on the net, but don't remember where... The quantities of spices should be adjusted for individual taste, I added my personal quantity, so better try it before you serve it! |
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Aug 2nd, 2006, 07:14
| #3 |
| a pain in the asana  Join Date: Mar 2005 Location: the India inside my heart
Posts: 6,723
| thank you very much, federica!
__________________ MY INDIA, 2005-2010 "Once you have felt the Indian dust, you will never be free of it." (Rumer Godden, 1975) |
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