Kashmiri Pulao, how to prepare creamy and sweet Kashmiri pulao

Kashmiri pulao is an aromatic, creamy and sweet pulao. It is healthy pulao as it is filled with fruits & dry fruits. We can use fruits like apple, grapes, pineapple, pomegranate., Dry fruits like cashew nuts, almonds,raisins, pistachios, walnut., Saffron gives good flavour and color to the pulao ( I did not added today, as it is not available right know). Kashmir is a heavenly place on earth and famous for spices, dry fruits, saffron and mainly for its beauty 😍. Adding ghee adds good taste to the pulao. Some famous Kashmiri recipes i tasted and heard are Kashmiri pulao, kashmiri dum alooa, kashmiri masala, kashmiri roti and kashmiri shufta, kashmiri red chilli powder is very famous.
  
       I first tasted kashmiri pulao in Hyderabad @ Athidi restaurant for our first marriage anniversary 😍. As my hubby like sweets alot he liked this pulao, so I prepare this pulao now and then. It tastes creamy and sweet with nuts and fruits. Adding pineapple to the pulao gives very good taste. Also adding ginger powder, funnel seeds powder adds good aroma and taste  to the pulao. Today i used apple, pomegranate, grapes, cashew nuts, raisins, almonds. Instead of ginger powder i added ginger, and funnel seeds.

Also follow my  rice and gravy recipes..
Coconut milk pulao
Paneer butter masala
Khova paneer
Restaurant Style Curd Rice
Pongal, Katte pongal
Spicy Curry Leaves Powder Rice

Kashmiri pulao, how to prepare creamy and sweet kashmiri pulao

Preparation Time : 20
Cook Time : 20 minute
Serves : 3
Recipe Category: Rice/pulao
Recipe Cuisine: kashmiri
Author: Aruna

Ingredients

Basamathi Rice - 11/2 glass
Boiled milk - 2 glasses
Water - 1 glass
Cardamom/elachi - 4
Cloves - 4
Jeera - 1tsp
Cinnamon stick - 1 stick
Star anise -3
Bay leaf - 2
Pepper - 6
Fennel seeds - 1 tsp
Sugar - 1tsp
Green chillies - 3
Ginger pieces - 1/2 tsp
Onions - 1 cup ( roughly chopped)
Cashew nuts - 10
Almonds - 10
Raisins - fistful
Paneer - 6 pieces
Apple - 1/4 cup for garnishing
Pomegranate - 1/4 cup for garnishing
Grapes - for garnishing
Ghee - 6 tsp

Preparation

1) Soak basamathi Rice in water for 20 minutes.

2) cut almonds and cashew nuts into 2 pieces.
3) Take a pan add 2 tsp of ghee fry cashew nuts and almonds till it changes to golden color. Take it into plate.

4) In the same pan add raisins fry till becomes fulffy and take it into plate.

5) In the same pan add roughly chopped onions and fry till it changes color and becomes crisp. You can also deep fry onions.

6) Cut paneer into small pieces and fry it till get golden color and take it into plate.

7) Keep all spices - jeera, cardamom, cloves, star anise, bay leaf, pepper ready.

8) Clean the pan add 2 tsp of ghee, add all the spices one by one, fry it till you get good aroma.

9) Now add green chillies and ginger fry it well.

10) Add salt, soaked basmathi rice, fry it for a second.

11) Now add 2 glasses milk and 1 glass water, sugar and stir it once. Close the lid and keep it low flame till rice cook well.

12) Rice will be cooked very creamy. Switch off the flame. Add 2 tsp of ghee on the rice and keep it like that for 10 minutes without disturbing. Now add all fried nuts, paneer, fried onions and fruits. Keep few nuts and fruits for garnishing.

13) Saute the above very carefully with out breaking the rice. Take it into plate or bowl and garnish with remaining nuts and fruits.

Creamy, sweet and aromatic kashmiri pulao is ready to serve 😋😋.  You can have it with any spicy gravies, paneer gravies or with fruit raitas like pine apple , mango raitas.

  I prepared kadai paneer, my hubby loved to have Kashmiri paluao without curry. But i enjoyed kashmiri pulao with kadai paneer 😍😋.

Note

◆ You can add fennel powder instead of fennel seeds.

◆ Usually we use apples, grapes, pomegranate, pineapples for this pulao.

◆ You can also prepare it with water instead of milk  but it doesnot give creamy texture.

◆ use available dry fruits.

◆ You can have the pulao as it is or you can pair it with any spicy gravies.

◆ You can also add fresh cream to get more creamy.

Tips

● If you think rice is not cooked and became too thick and sticky then just add ghee and close the lid for 10 - 15 minutes. Rice will become smooth and fluffy.

● Do not miss adding saffron and pineapple if available.

Hope you like my kashmiri pulao recipe 🤗.

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Also drop your feedback, it gives motivation to prepare new recipes 😍🤗.

Thanks for visiting my blog,
ArunaSaraschandra 😊

Dum Aloo || Punjabi Dum Aloo || Restaurant style Punjabi Dum Aloo

Punjabi dum aloo is tasty, flavored gravy recipe prepared  with baby potatoes. Aloo/Potato is one of the favourite veggie to all and it's kids favourite. It's been long time I did not prepared aloo recipes at home so thought to buy it, found these baby potatoes in Wednesday market @Jolarpet. Half part of it I prepared Potato fry(will post recipe ASAP) and remaining dum aloo Punjabi style. We all regularly prepare potato fry at home. Try this Punjabi style dum aloo for any occasions and grab your guest attention, as it is very tasty and very flavourful. 

  Punjabi dum aloo and Kashmiri dum aloo recipes looks very similar but the difference is - in Punjabi dum aloo we use tomato and cashew nuts paste where as it's not used in Kashmiri dum aloo. Wait for time I will post Kashmiri dum aloo too ASAP🤗😍.  For this dum aloo we use baby potatoes, if you donot find it in your area you can also use normal potatoes by cutting it into half 😋.Just donot miss the taste of the recipe because of that reason 😁😍. 

Let's start recipe... 

                   Punjabi Dum Aloo

Preparation Time : 10 minutes
Cook Time : 20 to 30 minutes
Serves : 3 
Category : Gravies
Recipe Cuisine: Punjabi
Main ingredients :Baby potatoes 
Author : ArunaSarasChandra

Ingredients

Baby potatoes - 12

For potato coating

Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - a pinch
Oil - 3 tsp(to shallow fry)

For gravy

Oil - 1 tsp
Onions - 1 (big size or 2 medium)
Ginger - 1/2 inch
Garlic - 2 cloves
Elachi - 1 
Clove - 2
Cinnamon stick - 1/2 inch
Tomato - 2
Cashew nuts - 5

For dum aloo

Oil - 4 tsp
Butter - 2 tsp
Cumin seeds - 1 tsp
Crushed fennel seeds - 1/2 tsp
Kasuri Methi - 1 tsp
Black pepper - 5
Bay leaf - 1/2

Red chilli powder - 1 tsp

Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as per taste 
Water - 1 cup

Instructions 

1) Wash baby potatoes and cook it for 1 whistle and remove its skin once it becomes cool to room temperature.

2) Now poke all the boiled potatoes using fork so that potatoes absorb masala well. 

3) Now add red chilli powder, turmeric powder salt and 1/2 tsp of oil to the potatoes. 

4) saute everything well and rest it for 5 minute so that masala will coat well to potatoes. 

5) Take a pan add  3 tsp of oil let it heat for a second and add coated potatoes and shallow fry it on medium to low flames till it becomes roast as shown below and take the fried potatoes into plate and keep it aside. 

6) In the same pan add 1 more tsp of oil and add elachi, clove, dalchini, ginger, garlic one after other and fry it for a second. Then add chopped onions and salt fry till onions changes color. 

7) Let the above cool and take it into mixer jar and grind it smooth paste and take it into cup. 

8) Take a pan add 3 tsp of oil and 1 tsp of butter let it heat for a second then add cumin seeds, crushed fennel seeds(saunf), pepper,bay leaf, crushed kasuri Methi fry it well.

9) Then add red chilli powder, turmeric, coriander powders and garam masala powder fry everything well in low flames otherwise masala will burn. 

10) Now add above onion paste into masala, mix everything well. 

11) cook the above till oil oozes out. 

12) Meanwhile prepare tomato puree.Take a mixer jar add chopped tomatoes, cashew nuts and grind it smooth paste and keep it ready. 

13) Once oil starts oozes out add tomato, cashew nut puree mix everything well. 

14) Mix the above well and cook it for 5 minutes so that tomato  puree will cook well.

15) Now add fried baby potatoes, and 1 cup of water into above gravy, mix everything well and cook it on medium to low flames for 5 to 10 minutes by closing lid. 

16) Atlast add 1 tsp of butter and coriander leaves mixeverything well and take it into serving bowl. 

Yummy, delicious and flavored Punjabi style dum aloo is ready to serve 😋😋. We can have this Punjabi dum aloo with any flavored biryani's/pulaos  roti's. I had it with plain rice with dollop of ghee, onion slices and lemon, is n't it taste heavenly 😋😋😋😍❤️. 
  

    
Note

* You can also use poppy sedds (gasgasalu) to prepare gravy. 

* You can also fry tomato along with onions and prepare gravy  paste. 


Tips

** You can deep fry boiled baby potatoes to get crispy taste.

** Do not forgot to poke potatoes, it makes potato obsorb the gravy inside the potato. 

** Adding masalas in oil(step - 9) will gives the gravy good taste and restaurants look to gravy. Keep flames low so that masalas(red chilli powder.. ) do not burn. 

** If you do not find baby potatoes then no problem cut large potato into pieces and use. 

** Using butter will give good taste and texture as it is Punjabi dum aloo😊😋😋. 

Check out few curry  and other recipes👇 

     Hyderabadi Mirchi ka salan
  

 Potato Spring Onion Fry

                              Kaju curry

                       Jeera rice     

                         Green Peas Pulao

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum

Hope you like this yummy and delicious  Punjabi style dum aloo using baby potatoes recipe. Give it a try and drop your comments in inbox.

Also follow me on
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You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Onion and Tomato curry base || How to make basic onion and tomato gravy for curries

Onion and tomato curry base recipe with step by step pics and tips( will share video soon). This curry base is very tasty, spicy and aromatic. When i was child i was wondered how in hotels they prepare food that much quickly when we order😀. I know not many, few of us have same doubt , here is the answer. They prepare different types of gravy base ready, when food is ordered they use the gravy and main ingredients accordingly and prepare dish, is't it super quick and easy.

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  --> Vasus vegkitchen & press bell icon for future recipes.

 Today i am sharing one of popular curry base which we use regularly, that is onion tomato curry base. Both onions and tomatoes are always available at home, we can prepare it easily in any conditions. Use kashmiri red chili powder if available, it gives good color to the  curry. It is very easy to prepare any tough curries like 

** Kabuli chana curry(video), 

** kaju curry

** Punjabi dum aloo & paneer gravy curries if this gravy is ready.

 For example if you are preparing Kabuli chana curry, then soak kabuli chana for 8 hrs or overnight, boil it, add this curry base in some oil fry it and boiled kabuli chana in it. Cook it well by adjusting spices or you can also add kaju paste or cream at end while serving that's it. I even love to have this onion tomato curry base as spread on my masala dosa, it just taste yummy, try it once 😋😍. I stored this for 5 days in refrigerator, you can easily store it for a week, make sure that base is cooked well and container you stored is dry.

                                  Kabuli chana curry(video)

Foodie Monday Blog Hop 

Taking this recipe to Foodie Monday Blog Hop fb group's #256DesiBaseCurries theme.By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week.  Today's theme was suggested Preethi ji, theme is to prepare any curry base. Preethi ji  is very talented chef do like her space for very tasty recipes from different regions. I bookmarked many of her many recipes to try, in that pistachio coated dry fruits seeds ball is my favorite. Also liked her Eggless chocolate cake, which is very tempting, also check her today's Onion and coconut curry base.

                               

  

                                   Onion Tomato Curry Base

Preparation time - 20 minutes

Serves : 1 bowl

Category : curries

Recipe Cuisine: Indian 

Main ingredients : onion & tomato

Author : Aruna SarasChandra

   

Ingredients

Onions - 3 big

Tomato - 3 

Oil - 1/2 cup

turmeric powder - 1/4 tsp

kashmiri red chilli powder - 1 tsp

coriander powder - 1 tsp

roasted cumin powder -1/2 tsp

garam masala powder - 1/2 tsp

ginger - 1 inch

garlic - 3 pods ( i did not used)

salt as per taste

Instructions

1) Finely chop onions and keep it aside. Heat oil in a pan add cumin seeds, let it fry well then add finely chopped onion and pinch of salt. Let it fry on low flames till it changes color.

2) Add finely chopped tomatoes, ginger & garlic (i did not used used) , grind it to fine paste.

3) Check onions, make sure that onions are well to golden color.

4) Now add turmeric powder, kashmiri red chilli powder, coriander and jeera powder, garam masala and salt. You can also use normal red chili powder too.

5) Now add tomato puree and mix everything well. I added some in mixer jar, as puree was left in it.

6) Cover the lid and cook it on low flames for 10 to 15 minutes till oil oozes out. Do mix it occasionally, in order to avoid burning on bottom.

That's it our onion tomato gravy curry base is ready, store it in clean container and store it in refrigerator. 

Tips

** Make sure that onions are fried well .

** Do cook onion and tomato mix well, so that we can store it for long time.

** I prefer to add kasuri methi, kaju paste or cream while cooking recipes. As we will get good creamy, fresh and aromatic flavors.

** We can use it as spread on dosa's or as curry for roti's, pulka's,or as spread on masala dosa or as gravy for curries.

Hope you liked this all in one onion tomato gravy curry base, do subscribe my youtube channel:

  --> Vasus vegkitchen

Also check other gravy based recipes by just clicking the link below pic..

                                                      Baingan ke lonje

                         
                
                    Tamil Nadu - Sundakkai vatha kuzhambu

                    

                                     Punjabi Kadi
               

                 Hyderabadi Mirchi ka salan

                         Punjabi Dum aloo

                         

Uttarakhand - Phaanu

Kaju curry

pan-fried-mediterranean-veggies

Hope you like this tasty, healthy  and delicious Onion tomato curry base . Give it a try and drop your comments in inbox.

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Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊