Sunday, April 15, 2012
Rice : 4 cups
Fenugreek leaves (methi) : 1/4 - 1/2 cup
Mint leaves (pudina) : 1/2 cup
Coriander leaves (kothmir) : 1 cup
Ginger Garlic paste : 1 tbsp each
Green chillies : 4
Green Cardamoms : 6
Cloves : 6
Cinnamon : 2" stick
Bay leaf : 3
Caraway Seeds : 1 tbsp
Turmeric pd : 1/4 tsp
Salt to taste
For the balls:
Cottage cheese (Paneer) : mashed
Boiled potato : 1
Bread crumbs : 3 tbsp
Food colours : Red, Green, Yellow
1. Mash cottage cheese along with the boiled potato, bread crumbs and salt.
2. Divide it into 3 portions. Add red, green and yellow colours to each portion, make balls, deep fry and set aside.
3. Heat oil in a pan, saute the dry garam masalas, add ginger garlic paste, green chillies and the green leafy vegetables. Add salt to taste and turmeric powder. Stir fry for a while and set aside.
4. Boil the rice in a separate vessel with salt, till almost done, and drain it. 5. Now, layer it with the prepared green vegetables and the paneer balls, making 4 or 5 alternate layers, sprinkling caraway seeds and hot oil over each layer.
Cover and leave on very low flame for a few minutes.
Serve hot with raita.