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Indian JAIPURI MEWA PULAO

Ingredients: JAIPURI MEWA PULAO

2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk

Method:

Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

Chocolate Mocha

Ingredients:

200 gms Chocolate
4 cups Milk
4 tsps Instant coffee powder
4 tsps Powdered sugar
1/2 cup Cream (whipped)
2 tsps Chocolate vermicelli (optional)

Break chocolate into small pieces.
Put them in a bowl.
Add one cup of milk, coffee powder and sugar. Keep the bowl in Microwave oven on HIGH (100%) for one minute.
Take the bowl out and mix well.
Put the mixture in a blender and blend.
Add remaining milk and some ice cubes and blend again.
Pour the mixture into glasses.
Put some whipped cream on top.
Garnish with chocolate vermicelli and serve immediately.

Green Chana Biryani

2 cups - dried green chana
3 cups - fresh choliya (fresh)
2 cups - sweetcorn / 2 cups - green
peas (boiled)
2 - medium sized carrots-diced
10 - almonds, blanched and then fried lightly
3 cups - basmati rice
5 - medium sized onions, sliced length-wise
2 tbs - clarified butter (ghee)
ginger
salt to taste
Spices :
6 - green cardamom
6 - cloves
2 1” piece - cinnamon
10 - peppercorns
3 tbsp -jeera
1 tsp - mustard seeds
1 pinch - nutmeg powder
2 - bay leaves
2 sprigs - curry leaves
Garnish :
fried browned onions
coriander leaves
rose water, if desired

Method:

Soak dried green chana overnight, washed the next morning and then boiled with 1” grated.
Boil rice with twice its quantity of water and adequate salt, until almost done and pour off excess water.
Heat 1 tbs ghee in a wok add 2 tsp jeera until it sizzles.
Add ½ the onions, fry until pearly white, add the rice and mix well. Keep aside.
Heat 1 tbs of ghee in a non-stick pan, add bay leaves and curry leaves and 1 tsf jeera and mustard seeds.
Fry until jeera / rye sizzles, add remaining onions and spices and fry until onions are golden brown.
Add the vegetables and pulses and simmer until the vegetables are al dente .
In case the ingredients stick to the pan add a few teaspoons of curd (yoghurt).
Add salt, red chillies and garam masala.
Mix the rice and vegetables together, put into a greased pan with a topping of browned onions.
Cover with aluminium foil and bake in a pre-heated oven at medium heat for 10 minutes.
Garnish with coriander leaves and serve hot.
Mint raita is a good accompaniment.

Indian

	Quick Kheer
	Green Peas Dhokla
	Bhel Puri
	Chocolate Mocha
	Green Chana Biryani
	Jaipuri Mewa Pulao
	Papad Poha
	Jaipur ki Gajak
	Fried Bhindi
	Rajasthani Missi roti
	Makai Sheera
	Gaeng Keo

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