CORN-COTTAGE CHEESE(PANEER) PULAO

INGREDIENTS

for green chilli chutney
green chillies   300 gm
oil  2 tbsp
coriander leaves   1 tbsp
salt  1 tbsp
lime juice  1 tbsp
turmeric pdr.  1//4 tsp

grind all together without adding water, as then you can store in air-tight container in the fridge up to 3 weeks to use as and when required, you can use to spread over bread in a sandwich, or for making any spicy masala

for garlic chutney
garlic pearls  1/4 cup
peanuts roasted  1 tbsp
saunf/ fennel seeds   2 tbsp
salt  1 tsp
cumin   1 tsp
sesame seeds  1 tsp
chilli pdr.   3 tsp
tomato  1 chopped
oil  4-5 tsp
grind all together without adding any water
 if you've 1 cup masala, heat 1/2 cup oil, fry the ground masala, adding Kashmiri chilli pdr.  1 tsp, mix well, cover pan, cook on low flame for 5-7 minutes, till oil floats on top, stir in between
this chutney can be cooled, stored in air-tight container in the fridge for up to 3 weeks

for tomato chutney
oil  3/4 cup or little less
cumin  1 tsp
bay leaf  1
red chilli pdr.  1 tsp
tomatoes crushed  250 gms
turmeric pdr.  1/2 tsp
garam masala  1 tsp
cumin pdr.   2 tsp
Kashmiri chilli pdr.  2 tsp
salt  1 tbsp
vinegar  1 tbsp
heat oil, add cumin, bay leaf, chilli pdr, crushed tomatoes, turmeric pdr., masalas, salt, cook on low flame till thick, keep stirring in between, just before taking off from flame, add vinegar, mix well
this chutney will last up to 3 weeks in the fridge if stored properly in air-tight container.

for pulao
oil  1 tbsp
bay leaf  1
onion 1 finely chopped
ginger chutney  1 tsp
garlic chutney 1 tsp
capsicum chopped  2 tbsp
corn boiled   2 tbsp
tomato chutney  2 tbsp
salt little
paneer   50 gm cut into small cubes
lime juice  1 tsp
curd  1 tsp
garam masala  1 tsp
ghee  1 tsp
cooked rice  1 bowl

heat oil, add bay leaf, onion fry well, add the 3 chutneys, capsicum, corn, tomato puree, salt, mix well, add paneer, lime juice, mix well
in a bowl, that can be used in the oven or microwave, spread well ghee and curd
then make a layer of rice, press well, then add the prepared corn masala
then a 2nd layer of rice and corn masala, rice on top
spread some fried onion, roasted cashew nuts, cover with a foil
you can keep this pan, over a tava on low flame for 5-7 minutes, for all the masalas to be incorporated into rice
serve hot with some raita / curd and papad

ps- according to taste, you can add or lessen the 3 chutneys when you cook, or once you mix with corn, taste it, you can mix some with rice , as it suits your taste buds.





those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com