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New Recipes

1 Thaw fish steak; Rinse in running water for 5 minutes; Pat dry; Marinate in seasoning (1) for 45 minutes 2 Peel, rinse and slice ginger finely.


Punch Ranga Pulao

Ingredients :

1000g long grain rice, 100g ginger, 100g garlic, 200g carrot, 200g onion, 100g peas, 100g corn, 100g celery, 50g roasted cashew nuts, 20g coriander, 1 tomato, 1 cucumber, some pineapple, 2T garam masala, 1t salt, 100g ghee, 2T oil.

SEASONINGS:
(1) 1.5L water, 56ml lemon juice, 10g chili powder, 10g red chili powder, 1t salt, 100g ketchup, 1g saffron.
(2) some ground white pepper, 1t salt.

Preparation :

1. Peel, rinse and mince garlic.
2. Peel, rinse and mince ginger.
3. Peel, rinse and dice carrot; Blanch in boiling water for 1 minute; Remove and drain.
4. Peel, rinse and slice cucumber; Blanch in boiling water for 10 seconds; Remove and drain.
5. Thaw peas; Blanch in boiling water with some salt for 30 seconds; Remove and drain.
6. Thaw corn; Blanch in boiling water with some salt for 30 seconds; Remove and drain.
7. Discard the leaves of celery; Vein; Rinse; Cut into sections; Blanch in boiling water for 10 seconds; Remove and drain.
8. Rinse coriander; Chop most finely.
9. Rinse 1000g long grain rice in running water for 4 minutes; Soak in water for 30 minutes; Remove, rinse and drain.
10. Peel, rinse and chop onions finely.
11. Rinse and cut tomatoes into pieces.
12. Heat a skillet over a high heat; Add 100g ghee and heat over a medium heat; Add 2T garam masala; Stir-fry over a medium heat for 1 minute; Add the onions; Stir-fry over a low heat for 3 minutes; Add the ginger and the garlic; Stir-fry over a low heat for 2 minutes; Add seasoning (1); Bring to the boil over a medium heat; Add the long grain rice; Bring to the boil over a medium heat; Turn to a low heat; Cover with a lid; Cook over a low heat till the sauce has dried up; Turn off the heat.
13. Heat a skillet over a high heat; Add 1T oil and heat over a low heat; Add the carrots, peas and the corns; Stir-fry over a high heat for 1 minute; Add the celery and cucumber; Stir-fry over a high heat for 1 minute; Add seasoning (2); Toss well; Turn off the heat.
14. Cut some pineapples into cubes.
15. Heat a skillet over a high heat; Add 1T oil and heat over a high heat; Add the mixed vegetable from the step 13 and the rice mixture from the step 12; Stir-fry over a high heat briefly; Add the tomatoes, the chopped coriander and the cashew nuts; Stir-fry over a high heat till mixed; Turn off the heat; Arrange on a serving plate; Garnish with the pineapple and the remaining coriander; Ready to serve.