Data Posto Or Drumsticks With Poppy Seeds

Data posto or drumsticks with poppy seeds.
Data posto is a very common dish of Bengali household. You can make it with tender and thick both type of drumsticks. If you are using thick drumstick scrap the skin before using. Sometimes we make it with only poppy seeds and green chilli paste and sometime adding mustard powder with or without poppy seeds. All the three dishes taste totally different and delicious.
I have already shared a drumstick or sojne data recipe with mustard and panch phoran or Bengali five spices. Get the recipe here

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny poppy seed is mentioned in ancient medical texts from many civilizations. It takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds. Poppy seeds are widely used in Austrian, Indian, Croatian, Czech, German, Hungarian, Romanian, Lithuanian, Polish, Romanian, Russian, Slovak, Turkish and Ukrainian cuisines.
7 Health Benefits Of Poppy Seeds

1. Poppy seeds can improve your digestion.
2. Poppy seeds can assist in antioxidant defense.
3. Poppy seeds can assist in red blood cell formation.
4. Poppy seeds can help improve cognitive functioning.
5. Poppy seeds may boost your bone health.
6. Poppy seeds are perfect for helping manage your blood pressure.
7. Poppy seeds can help your slumber at night.
Source

Today I am sharing two different taste of drumstick with poppy seeds or khas khas. One with only poppy seeds or khas khas and green chilli and other is with mustard powder and poppy seeds. Recipe is similar but adding mustard, you will get totally different taste. You can skip potato if you want, make it with only drumstick. My mother in law used to make it with only thick variety drumsticks.

Recipe is very easy and simple. You need only poppy seeds and green chilli paste with salt and turmeric powder. If you want to make sorshe posto die data or drumsticks with poppy seeds and mustard then add only 1 tablespoon mustard powder with poppy seeds paste.

Recipe

Drumstick – 250 gram

Potatoes – 2 large

Poppy seeds or khas khas – 3 tablespoon

Green chilli – 3 – 4 or to taste

Salt to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 1 & 1/2 tablespoon + 1 teaspoon

Water – 1 & 1/2 cup + 1/4 cup

For poppy seeds and mustard drumstick –
Mustard powder – 1 tablespoon

Method

1. Soak poppy seeds or khas khas in 1/4 cup hot water for 30 minutes or microwave for 1 minute.

2. Grind soaked poppy seeds with green chilli with the help of little water.

3. Peel and cut the potatoes lengthwise.

4. Rinse and cut the drumsticks into 2 inch piece. If you are using thick drumstick then scrap the skin lightly.

5. Heat 1& 1/2 tablespoon mustard oil in a pan or wok.

6. Add chopped potatoes and drumsticks. You can add 1/2 teaspoon Nigella seeds or kalonji for tempering. I didn’t. Add Nigella seeds in hot oil before adding potatoes and drumstick if using.

7. Fry for 2 – 3 minutes.
Add salt, turmeric powder and green chilli, poppy seeds paste. Mix well.

8. If you want to make it with poppy seeds and mustard, then soak 1 tablespoon mustard powder in 3 tablespoon water for 10 – 15 minutes. Add with poppy seeds and green chilli paste. But first time try it with only poppy seeds and then try with mustard to enjoy both taste.

9. When dried up add water. Cover and cook till potatoes and drumsticks becomes soft and dried up completely.

10. Add 1 teaspoon mustard oil and mix well. This step is optional but adding mustard oil at the end gives extra zing.
Serve with steamed rice.

Note

Potatoes are optional. You can make it with only drumsticks.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Tender Drumstick Potato Dry Curry With Bengali Five Spices / Sojne Data Chochchori

Tender drumstick potato dry curry with Bengali five spices or sojne data chochchori.
A very simple yet delicious Bengali recipe using panch phoran or Bengali five spices which is consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

You don’t need much spices to make it. You need only turmeric powder, mustard powder and red chilli powder to make this delicious dry curry with tender drumstick and potatoes.

The drumstick or moringa plant is one of those rare species, where every part is beneficial for health and wellness. While the world celebrates moringa leaves and moringa powder as superfoods, the stalks are equally powerful, and have been used since time immemorial in Indian kitchens to add a dash of health to your diet.
Drumsticks are rich in two vital nutrients that are essential to bone health, keeping osteoporosis and osteoarthritis at bay. Calcium and iron are both minerals that are known to enhance the quality of your bones, so consuming an adequate amount of drumsticks can really help with that.
Source

I have used mustard powder in it. You can use mustard paste if you want. You can skip potatoes if you don’t like potatoes. Make it with only drumsticks and enjoy the delicious flavourful drumstick dry curry. Or you can add eggplant and pumpkin with potatoes in this drumstick curry.

Recipe

Tender drumstick – 200 gram

Potatoes – 3 – 4

Tomato – 1 large, chopped

Panch phoran or Bengali five spices – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Mustard powder – 1 tablespoon

Mustard oil – 2 tablespoon

Water – 1 & 1/2 cup + 4 tablespoon

Method

1. Peel and cut the potatoes into lengthwise.

2. Wash the tender drumsticks well. Cut and discard the both ends. Chop the drumsticks into 1 inch pieces.

3. Mix 1 tablespoon mustard powder with 4 tablespoon water. Stir and keep aside.

4. Heat mustard oil in a pan or wok. Add panch phoran.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

5. Let the seeds splutter. Now add potatoes.

6. Fry the potatoes for 2 minutes or till the potatoes starts to charge it’s colour.

7. Add chopped drumsticks. Saute for 2 minutes more.

8. Add salt, turmeric powder and red chilli powder mix well.

9. Add soaked mustard powder and water and cover the pan. Cook till the potatoes and drumsticks becomes soft and dried up.

10. Remove from heat.
Garnish with coriander leaves.
Serve with steamed rice or Indian flat bread.

Note

You can also add eggplant and pumpkin with potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Panch Phoran Taratari

Panch phoran taratari from Meghalaya cuisine.
A very simple, easy to make yet delicious potato dish. Generally potatoes eggplant and other vegetables are use to make this panch phoran taratari. But I have made it with only potatoes and green peas.

Meghalaya is a state in northeastern India. The name means “the abode of clouds”in Sanskrit.
Meghalaya is also the home to a large variety of fruits, vegetables, spices and medicinal plants. Meghalaya is also famous for its large variety of orchids — nearly 325 of them. Of these the largest variety is found in the Mawsmai, Mawmluh and Sohrarim forests in the Khasi hills.
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three Mongoloid tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Meghalaya cuisine.
This month my partner is lovely Kalyani Sri. Who blog at Sizzling taste buds.
We gave each other two secret ingredients. Kalyani gave me potato and fennel seeds. And I gave her ginger and garlic. Check out her space for the wonderful recipe she shared with these ingredients.

This panch phoran taratari is very similar to Bengali aloo chhechki with panch phoran or Bengali five spices.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

Recipe

Potatoes – 4 large

Green peas – 1 cup

Panch phoran – 2 teaspoon

Bay leaf – 1

Dry red chilli – 1

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Oil – 2 tablespoon

Method

1. Chop the potatoes in small cubes.
Wash, drain and keep aside.

2. Heat oil in a pan.
Add panch phoran, dry red chilli and bay leaf.

3. For panch phoran mix 1/2 teaspoon each of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. When panch phoran starts to splutter add the potatoes, green peas and green chilli.

5. Add salt, red chilli powder, turmeric powder and cilantro or chopped coriander leaves. Mix well.

6. Cover and cook on simmer. Stir occasionally.

7. If the potatoes are sticking at the bottom add 3 – 4 tablespoon water.

8. Cook till the potatoes become tender. If you have used water then water should be evaporated completely.

9. Garnish with cilantro or coriander leaves.
Serve with paratha, puri, roti or any bread. It also taste great with dal chawal.

Note

Eggplant or any vegetables can be added with potatoes.

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Potato With Green Peas

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.

Sharing my mother’s recipe today.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

7. Heat 2 teaspoon mustard oil in a pan. Add cumin seeds and let them splutter.

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Soya Egg Shami Kabab

Soya egg shami kabab.
A delicious kabab without meat.
You can serve it as a party starter. Prepare all the patties shaped kabab in advance and shallow fry just before serving.

This kabab is made of soya granules, paneer or cottage cheese, potatoes, Bengal gram or chana dal, egg, bread slices and spices.
But you can make it without eggs too. It will be delicious with or without eggs both. I have made this in both ways. I am sure you will love the taste of this crisp outside and soft inside delicious kabab.

I have already shared a delicious soya loaf recipe. And my readers liked it. Some of you called meatless meatloaf 😀
Now here is a recipe of meatless shami kabab for you.

This post is going to be a part of #Foodiemonday bloghop theme is #bread. We have to make anything using bread.
My contribution is this delicious and healthy soya egg shami kabab.

Protein rich soya has numerous health benefits. Not only protein but you can get vitamins, fibers, minerals and all the essential amino acids. It reduces cholesterol levels and reduce the risk of osteoporosis and cancer. And it is heart healthy too. It may reduce the risk of heart disease.
And we all know that paneer or cottage cheese is also rich in protein and calcium. Its good for heart health, good for bones and teeth, improve digestion and maintain blood sugar levels.

Egg is also a rich source of protein, vitamins and minerals.

Now here is a detailed recipe of egg soya kabab. You can serve it with any chutney or sauce.

Recipe

Soya granules – 1 cup

Bengal gram or chana dal – 1/2 cup

Crumbled paneer or cottage cheese – 1/2 cup, tightly packed

Boiled potatoes – 2, medium

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Mace or jawitri – 2 strands

Black peppercorns – 4 – 5

Ginger – 1 inch piece, roughly chopped

Garlic cloves – 4-5

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Bread – 3 pieces

Roasted chickpea powder or sattu – 1 & 1/2 tablespoon

Onion – 2 large, finely chopped

Green chilli – 2 – 3 or to taste, finely chopped

Chopped cilantro or coriander leaves – 1 tablespoon, optional

Eggs – 2

Method

1. Soak the soya granules in 2 cup hot water for 30 minutes.

2. Boil Bengal gram or chana dal in a pressure cooker with green cardamom, cloves, cinnamon, ginger, garlic and 1 & 1/2 cup water.

3. Open the pressure cooker. Dal should be dry. If it watery, cook without lid till the moisture evaporate and dal become dry. Let it cool down.

4. Dip the bread pieces in water and squeeze well.

5. Peel and mash the boiled potatoes.

6. Drain the water of soya granules. Squeeze it well.

7. In a mixer grinder grind dal along with whole spices, paneer or cottage cheese and squeezed soya granules. Don’t add water. Stir the mixture with a spoon in between to grind evenly.

8. Take out the mixture in a large bowl. Add mashed potato salt, cumin powder, garam masala powder, chopped onions, green chilli, roasted chickpea powder or sattu, soaked, chopped cilantro or coriander leaves, squeezed bread pieces and eggs. Mix well.

9. Keep the mixture in refrigerator for 15 – 30 minutes.

10. Make round ball and flatten them with your palm. Make all the round patties.

11. Heat little oil in a pan. Shallow fry the patties from both sides.

 

DSC_1710.JPG

Serve hot with sliced onion and any chutney or sauce.

For without egg version

Mix boiled and mashed potato in the ground mixture. Add roasted chickpea powder or sattu. You don’t need to add bread pieces. Mix well and keep in refrigerator for 15 minutes.

Then make round patties and shallow fry.

Notes

1. Instead of roasted chickpea you can use dry roasted gram flour, oats powder or breadcrumbs.

2. If you like you can use minced mutton or chicken instead of soya granules. Boil the minced mutton or chicken with Bengal gram with more water and follow the same process .

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.

Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.

I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.

Recipe

Rice – 1 cup

Potato – 8, small sized

Black Cardamom – 1

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coriander or cilantro leaves – 1/2 cup

Mint leaves – 1/2 cup

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Anardana or pomegranate seeds – 1/2 teaspoon

Fennel seeds or saunf – 1/2 teaspoon

Green chilli – 3 – 4 or to taste

Lemon juice 1 – 2 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Ghee/clarified butter or oil – 2 tablespoon

Water – 3 cup

Method

1. Wash the rice and soak for 15 minutes.

2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.

3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.

4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.

5. Marinate the potatoes with half of the ground mixture.

6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.

7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.

8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.

9. Add the drained rice. Mix well. Saute for few seconds.

10. Add water and lemon juice. Close the lid.

11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.

12. Open the pressure cooker. Fluff the rice gently.

I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
Happy cooking!!

Notes

1. You can make it in your rice cooker with same process.

2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.

3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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