- Basmati Rice – 1 cup
- Paneer Cubes – 3/4 cup
- Green Chillies – 2 slits
- Bay Leaf – 1
- Cumin Seeds/Zeera – 1/2 tbsp
- Green Cardamom/Elaichi – 3 pc.
- Cinnamon/Dalchini – 1 pc.
- Star Anise – 1 pc.
- Onion – 1
- Tomato – 1
- Garlic Chopped – 1/2 tbsp
- Ginger Garlic Paste – 1/2 tbsp
- Capsicum Chopped – 1/4 cup
- Corriander leaves – to garnish
- Red Chilli Powder – 1/2 tbsp
- Salt – 1 tbsp or As per taste
- Garam Masala Powder – 1/2 tbsp
- Soak rice in normal water for an hour before cooking.
- Take a cooker, add 1 tbsp oil to it and add bay leaf, cumin seeds, cardamom, cinnamon stick and star anise, as in yum_1
- Now add green chillies to the cooker, as in yum_2
- Now add half of the chopped onions to the cooker, as in yum_3. In a separate pan, fry the reaming onions to be used at the end.
- Now add garlic. I have slightly roasted the garlic before, as in yum_4
- Add ginger garlic paste, stir in between, as in yum_5 and cook for 15-16 seconds.
- Now add capsicum and cook for another 15 seconds, as in yum_6
- In a separate pan, fry paneer cubes in ghee. Now add half of these cubes to cooker, as in yum_7 and save remaining half for the end.
- Keep stirring in between and add tomato puree to the cooker and cook for 30 seconds, as in yum_8
- Now add soaked rice to the cooker as in yum_9
- Now add salt, red chilli powder and garam masala powder as in yum_10, yum_11, yum_12
- Now add 2 cups of water, stir, close the cooker’s lid and cook till 3 whistles on high flame.
- Garnish the pulao with fried onions, corriander leaves and remaining paneer cubes as in yum_13
Voila! Your Paneer Pulao is ready. Enjoy it hot with curd or raita. Happy Cooking 🙂 yumyum ❤
- Maida/All Purpose Flour – 1.5 cup
- Baking Powder – 1/2 tbsp
- Sugar – 1/2 tbsp
- Ghee – 1/4 cup
- Curd – 1/4 cup
- Oil to fry
- Sugar – 1 cup
- Water – 1/2 cup
- Cardamom Powder – a pinch
- Saffron Strands – 6-7
- Take a bowl and add maida to it, as in yum_1
- Now add 1/2 tbsp sugar and baking powder to this, as in yum_2 and yum_3
- Now add ghee to this, as in yum_4 and mix well.
- Now add curd to this, as in yum_5 and mix further.
- Now add 1/4 cup water and roughly knead the dough, as in yum_6.
- Cover this with moist cloth for around 15-20 minutes, as in yum_7
- After 15 minutes, knead the dough further (yum_8) and start making small balls with a dent in the middle, as in yum_9.
- Now fry these balls over low flame till golden brown, as in yum_10.
- While balls are being fried, prepare the Chashni. For this, take a pan and add 1 cup sugar along with 1/2 cup water, as in yum_11.
- Once the sugar starts melting, add saffron and cardamom powder, as in yum_12 and yum_13.
- Now prepare the Chashni till 1 string consistency. Once done, keep it aside and cover.
Dipping Balushahi into Chashni:
- Once the balls are fried golden brown, dip them into Chashni and allow to soak for 8-10 minutes, as in yum_14
Voila! Your Balushahi is ready to eat. This is mostly made at the times of Diwali in Indian households. Happy Festivity 🙂 yumyum ❤
- Overnight Soaked Sabudana/Sago- 1 bowl
- Jeera – 1 tbsp (optional)
- Crushed Roasted Peanuts – 4 tbsp
- Green Chillies – 1-2
- Potato – 1
- Black Pepper – 1/2 tbsp
- Red Chilli Powder – 3/4 tbsp
- Lemon Juice – 1 tbsp
- Salt – As per taste
- To soak Sabudana, first soak it in water so that it covers the Sabudana completely. Let it rest for 10 mins. Then, discard the excess water and let it soak overnight, as in yum_1
- Now take 1 tbsp oil in a pan and heat it. Add jeera to it as in yum_2
- Let the jeera crackle, add green chillies to the pan, as in yum_3
- Now add potatoes to the pan and cook it for 1 min, as in yum_4
- Now add roasted peanuts to the pan, as in yum_5
- Now add 1 tbsp salt, red chilli powder and black pepper powder, as in yum_6 and yum7.
- Now add the soaked Sabudana to this, as in yum_8
- Mix well and cook it for 1 min. Add lemon juice to the Sabudana, as in yum_9
- Cover it for another minute and allow it to cook on low flame. Garnish it with corriander leaves.
Voila! Your Sabudana Khichdi is ready.
Note: People usually eat this during their fasts in India. In case of fasts, replace salt with rock salt and enjoy it hot. Happy Cooking 🙂 yumyum ❤