LUXURY HOTEL STAY under INR. 10,000 in East Delhi

Fraser suites

Fraser Suites
Mayur Vihar
LUXURY HOTEL
Fraser Suites, Mayur Vihar

Fraser Suites is located in Mayur Vihar is a good choice for your next luxury hotel stay, right in the middle of residential and business hub of the eastern part of Delhi. This property boasts to house 92 fully furnished luxury serviced apartments. Apart from the spacious room and attached toilet, guests also enjoy the vantage of well-equipped pantry. The kitchenette comes with a microwave oven, refrigerator, induction cook top and a washing machine as well. Staff is happy to help the visitors with all the supplies required to use these facilities.

To know more about this place, click on the link below to watch video.

Fraser Suites

Country Inn & Suites by Radisson, Sahibabad, Distt Ghaziabad (U.P.)

Country Inn & Suites by Radisson, Sahibabad, Distt Ghaziabad (U.P.)
Country Inn & Suites by Radisson, Sahibabad, Distt Ghaziabad (U.P.)

Country Inn & Suites by Radisson, Sahibabad, Distt Ghaziabad (U.P.) is located at 30 mins distance from East Delhi. Vaishali Metro Station is at walking distance. Good connectivity with the city centre and affordable stay are the main highlights of this property which makes it suitable for both business and leisure travellers. It houses three restaurants, one cafe and one swimming pool. While this place only serves vegetarian delicacies, you are bound to be spoilt with choices as they have a vast menu.

To know more about this place, click on the link below to watch video.

Country Inn & Suites by Radisson, Sahibabad, Distt Ghaziabad (U.P.)

Park Inn by Radisson New Delhi IP Extension

Park Inn by Radisson New Delhi IP Extension
LUXURY HOTEL
Park Inn by Radisson New Delhi IP Extension

Park Inn by Radisson New Delhi IP Extension near Mayur Vihar provides comfortable yet affordable accommodation at convenient distance from business centres of Noida and Ghaziabad. New Delhi’s public transport system at the IP Extension Metro Station is easily accessible, just a 10-minute walk from the hotel. This place has a multi-cuisine restaurant, a pan-asian restaurant and a swimming pool where you can treat yourself without burning a hole in your pocket.

To know more about this place, click on the link below to watch video.

Park Inn by Radisson New Delhi IP Extension

Crowne Plaza New Delhi Mayur Vihar

Crowne Plaza New Delhi Mayur Vihar

Crowne Plaza New Delhi Mayur Vihar is a luxury hotel located near Mayur vihar metro station. The hotel is well connected to the city centre. Spacious rooms and good food are the key factors in deciding where to stay and this place offers both. It also has a decent sized swimming pool where you can spend you can spend some good time while sipping on your favourite mocktails.

To know more about this place, click on the link below to watch video.

Comment down below, which property would you like to visit?

Crowne Plaza New Delhi Mayur Vihar

FESTIVE SEASON RECIPES | DIWALI 2021

FESTIVE SEASON
DIWALI 2021

Festive season is here and it’s time to prepare for the festival of Diwali with some delicious homemade snacks. Follow some simple steps given below and impress everyone with these traditional snacks. These are served best with a cup of hot tea. Anywhere in the world, good food is a major part of any celebration.

DIWALI 2021

FESTIVE SEASON RECIPE (PART 1) —NAMAK PARA

Namak Para is also known as Nimki in some parts of India. This easy and quick recipe can be prepared at home without investing too much time and effort.

INGREDIENTS

All-purpose flour (1 cup)
Ajwain (1/2 teaspoon)
Ghee (2 tablespoons)
Salt to taste
Warm water (1/4 cup)
Oil for frying

Recipe

In a big bowl, add all-purpose flour, crushed ajwain, salt to taste, ghee and mix everything together until the flour starts to crumble.

Add warm water and knead into a semi-stiff dough. Do not overmix, knead it just enough for binding.

Make small balls of the dough and roll them into medium sized chapatis. Cut the chapatis into small strips and keep them aside.

Heat oil in a frying pan over medium flame. Fry the namak pare on medium-low flame until they turn golden.
Drain excess oil. Serve as a snack with a cup of tea and enjoy with your loved ones.

FESTIVE SEASON RECIPE (PART 2) CHANA DAL NAMKEEN

Chana Dal Namkeen is another classic recipe very popular on the streets of Nothern India. Be it in the mornings or the evening, you cannot miss this with your hot cup of tea. You can also prepare this once in advance and store it for use in the future.

Ingredients

Chana Dal (100 gm)
Red chilli powder (1 teaspoon)
Coriander powder (1/2 teaspoon)
Chaat masala (1 teaspoon)
Asafoetida (a pinch)
Salt to taste
Oil for deep frying

Recipe

Wash and soak chana dal for atleast 3 hours.
Once soaked, drain the water using a sieve and pat dry it using a kitchen towel.

Heat oil in a pan, once the oil is hot enough. Add the chana dal and fry on medium-low flame for about 15 minutes.

Fry chana dal, stirring with a spoon till crisp and golden. Transfer the fried chana dal to a mixing bowl.

Sprinkle red chilli powder, chaat masala, asafoetida, coriander powder and salt on it.
Mix thoroughly until evenly coated.

Store in an airtight container once it cools.

Note:


Same recipe can be followed to prepare masoor dal namkeen and moong dal namkeen.


You can spread the dals over a cotton cloth if the kitchen towel is not available.


Customize the spices as per your choice.
Serving suggestion- Mix chana dal, chopped onion, tomato, green chilli, lemon, coriander leaves and sev for a street-style snack.

HALLOWEEN 2021 RECIPE IDEAS

HALLOWEEN 2021
Halloween 2021 Recipe Ideas
HALLOWEEN PARTY RECIPE IDEAS

THE DEVIL’S BLOOD MOCKTAIL

Halloween 2021 is the perfect occasion to make “The Devil’s Blood mocktail”. It is a classic highball that’s easy to make! Featuring cranberry and jelly in soda, it’s super refreshing.

Want a drink that’s laid-back, comforting and refreshing? Try the recipe below! It looks just like its name: red, bloody and spooky, which makes it perfect for your Halloween party in 2021.

INGREDIENTS

Jelly mix (1 cup)
Water (as required)
Cranberry juice (1/4 cup)
Soda (1 cup)

HALLOWEEN 2021 RECIPE (PART 1)

Prepare jelly as per packaging instructions. Strawberry or raspberry jelly can be used in this recipe.
In a glass, pour in the jelly once it is half set, cranberry juice and chilled soda.

NOTES

IF you ARE USING unsweetened cranberry juice add 2 tablespoons of sugar syrup.

WITCH’S FINGERS

Witch’s fingers is a vegetarian snack recipe prepared with soya chunks and seasoning. It’s veg kabab delicious and healthy. Serve it at your Halloween party and your guests will surely be impressed.

INGREDIENTS


Soya Chunks – 150 gm (crushed)
Ginger-garlic paste (1 teaspoon)
Chickpea flour (1/4 cup)
Coriander powder (1 teaspoon)
Red chilli powder (1 teaspoon)
Asafoetida (a pinch)
Salt – as per taste
Almonds – 6-7 nos. (Soaked, peeled and sliced)
Edible Oil – 500 ml

HALLOWEEN 2021 RECIPE (PART 2)

Soak crushed soya chunks in boiling hot water for atleast 10 minutes. Drain the excess water after the mentioned time.

Take a bowl. Add soaked soya chunks, ginger-garlic paste, red chilli powder, asafoetida, coriander powder, salt to taste and chickpea flour.

Mix everything together until combined. Add just enough water to form a sticky dough.

Grease your hands with oil and shape a spoonful of mixture at a time to form finger like shape.

Use sliced almonds to make fake nails on the soya fingers.

Heat a tablespoon of oil on a non-stick pan and shallow fry the soya fingers until golden-brown and crisp from both sides.

Serve hot with the sauce of your choice or consider pairing it with the Devil’s Blood mocktail.

VEGETABLE QUINOA PATTY RECIPE

Vegetable Quinoa Patty Recipe
Vegetable Quinoa Patty

Vegetable Quinoa Patty recipe is a delicious yet healthy recipe packed with nutrients of vegetables and quinoa. You can customize the recipe as per your liking but the recipe given below features the best combination of ingredients. This Quinoa patty can be served for a dinner as well, just wrap it in a tortilla or sandwich between your favourite bread.

INGREDIENTS FOR VEGETABLE QUINOA PATTY

  • 1 cup Quinoa , cooked
  • 1/4 cup Sweet corn , boiled
  • 1 Carrot (Gajjar) , grated
  • 1/4 cup Spinach , chopped
  • 2 tablespoons Corn flour
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Red Chilli flakes
  • Oil , as required
  • Salt , to taste

RECIPE

  • Cook quinoa in double quantity of water on low flame with lid on in a saucepan or you may pressure cook it for 2 whistles to reduce the cooking time. Drain the excess water and keep it aside.
  • In the meantime, heat some oil in a heavy bottomed pan and saute all the vegetables. Cook until they becomes soft.
  • In a mixing bowl, add the cooked quinoa, sauteed veggies, corn flour, pepper powder, red chili flakes, salt and teaspoon of cooking oil. If the dough still feels wet and sticky, add another spoon of cornflour. Check the salt and spices and adjust according to taste.
  • Mix well and shape Vegetable Quinoa Patty Grease your hands before shaping the patty to avoid sticking.
  • Heat a pan with some oil and add the Vegetable Quinoa Patty. Shallow fry it on both the sides until crisp.
  • Serve it with a salad of your choice or stir-fried vegetables.

NOTES

  • You can prepare this dish in bulk and store in freezer for quick and easy weeknight dinners.
  • Quinoa can be replaced with any millet in case of unavailability.
  • Feel free to be creative, shape the mixture in balls instead and serve them over spaghetti as vegan meatballs.

PANEER BUTTER MASALA | BADSHAH MASALE

PANEER BUTTER MASALA
BADHSHAH PANEER BUTTER MASALA

PANEER BUTTER MASALA BY BADSHAH MASALE

Paneer butter masala is a main course recipe from the Indian cuisine. Paneer (also known as cottage cheese) is a highly versatile asian ingredient which can be used to prepare plethora of delicacies.
Today we are preparing one of the most popular recipe from North India which is Paneer Butter Masala. It is usually a part of the order a typical Indian family makes at the family dinner.
Making the restaurant style paneer butter masala at home has never been an easy task but with BADSHAH PANEER BUTTER MASALA you can prepare the authentic recipe without going through the hassle of preparing your own spice mix.

To buy BADSHAH PANEER BUTTER MASALA ,


CONTACT : Tushar@kctl.in
OR CALL : 9650605518
Leave DM on INSTAGRAM : https://instagram.com/kctl2021?utm_medium=copy_link

This Paneer Butter Masala


✓ will surely impress your guests.

✓ has a rich creamy tomato-onion sauce

✓ is loaded with butter, cashews and cream

Ingredients

BADSHAH PANEER BUTTER MASALA ( 1 Teaspoon)
BADSHAH RAJWADI GARAM MASALA (1/2 teaspoon)
Oil (1 tablespoon)
Butter (3 tablespoon)
Green cardamom (2 nos.)
Cinnamon stick (2 inch)
Dried whole red chillies (3 nos.)
Cloves (3 nos.)
Black peppercorns (1/2 teaspoon)
Star Anise (1 no.)
Onion (1 medium sized)
Tomatoes (2 medium sized
Cashews (2 tablespoons)
Water (1/2 cup)
Red chili powder (1 teaspoon)
Turmeric powder (1/2 teaspoon)
Ginger-garlic paste (1 tablespoon)
Ketchup (1 tablespoon)
Salt to taste
Paneer ( 200 g)
Fresh cream (2 tablespoons)

INSTRUCTIONS

  • Heat oil and butter in a kadai on medium heat. Once the oil is hot, add the dried red chillies, green cardamom, cinnamon stick, cloves, star anise and saute until whole spices turns aromatic.
  • Then add the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.
  • Add the tomatoes, cashews and mix. Cook on medium heat until tomatoes turn soft.
  • Remove the whole spices and let it cool completely. It’s important to let it cool down a bit before grinding to avoid splashing. Grind the masala to a smooth paste and keep aside.
  • To the same kadai, now add 2 tablespoons butter and heat on medium heat.
  • Once the butter melts, add onion-tomato paste. Now add the red chili powder, turmeric powder, BADSHAH PANEER BUTTER MASALA, BADSHAH RAJWADI GARAM MASALA and fry for few seconds.
  • Once the butter starts separating from the gravy, add ketchup, salt and 1/2 cup water.
  • Let it simmer on low flame for 30 minutes.
  • Now add, paneer cubes and cook for another 5 minutes.
  • Add fresh cream right before serving. Garnish with sliced green chillies.
  • Serve hot with roti, rice or naan.

BEAN AND CHEESE BURRITO WRAP | JOYERS

Bean and Cheese Burrito wrap are loved by all, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.Preparing them from scratch can be time consuming, so I highly suggest getting ready to eat bean and cheese burritos from JOYERS

JOYERS BURRITO
BEAN AND CHEESE BURRITO WRAP BY JOYERS

BEAN AND CHEESE BURRITO WRAP BY JOYERS

Bean and cheese burrito wrap are one of the options that Joyers has come up with in the range of healthy instant foods with the most convenient packaging. Easy to cook, good for health and authentic taste are the main highlights of this product.

WHAT’S IN THE BURRITO?

Bean and cheese burrito wrap variant has its filling made with black beans, real cheddar cheese (not processed cheese), white rice, tomatoes and spices.
It gets its 11g of protein from black beans, and lots of cheese.
Being priced at just INR. 120, it won’t burn a hole in your pocket yet give you the experience you seek at your favourite restaurant.

HOW TO ORDER?


To place orders visit : https://eatjoyers.in/
Or email : hello@eatjoyers.in
Or call : +91 73031 48500

JOYERS BURRITO
BEAN AND CHEESE BURRITO

Cooking Instructions

Microwave method :

  • Remove wrapper
  • Place the frozen burrito in a microwave safe plate
  • Microwave on high for about 45-60 secbeach side for a total of 90-120 sec.
BEANS AND CHEESE BURRITO BY JOYERS
Tortilla filled with beans, cheese and rice

For best results :

After cooking the burrito in the microwave, finish it off on a stove top in a pan coated with very little oil to get the burrito wrap golden brown and crispy.

BURRITO BY JOYERS
Lightly grill in a pan from both sides

OVEN BAKE METHOD

  • Remove from wrapper.
  • Place the frozen burrito in a microwave safe plate or container.
  • Thaw by microwaving on High for 1 minute.
  • Remove the burrito from microwave and wrap the product in a single layer of aluminium foil and slide in the oven.
  • Bake the burrito for 15-20 minutes at 190°C
JOYERS CHEESE AND BEANS BURRITO
Serve hot!

Notes


• Let it cool before Enjoying.
• Store in a freezer all times. Take out just before cooking.
• It can be had as a delicious meal for easy on-the-go lunch, dinner or anytime snack.

GOBHI PARATHA | CAULIFLOWER FLATBREAD

GOBHI PARATHA
Gobhi ka Paratha

GOBHI PARATHA — AN INDIAN SPECIALITY

Gobhi paratha is an Indian flatbread which is often paired with curd, pickle and tea. It is a common breakfast choice as it is made with the simplest ingredients available in your pantry. As it is made with cauliflower, whole wheat flour and healthy fats, it is a power packed recipe loaded with nutrients.

Ingredients

For the Dough

  • 2 Cup Whole Wheat flour
  • Salt to taste
  • Water for kneading the dough

For Stuffing

  • 1 Cup Grated Gobi/Cauliflower
  • 2-3 green chillies (as per taste)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ inch grated ginger (about 1 tablespoon)
  • 2-3 tablespoon fresh chopped coriander
  • Salt to taste

For Making the Parathas

  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.

Instructions

Gobhi paratha Dough

  • In a bowl, mix the whole whole wheat flour and salt.
  • Knead the dough by adding water until it’s soft and pliable.
  • Soft dough helps in the stuffing spread out evenly and the outcome is best.

GOBHI PARATHA Stuffing

  • Wash the cauliflower flower in boiling hot water. You may add salt and turmeric to this water as well.
  • Grate/roughly chop the cauliflower in small bits.
  • Heat oil in a pan and add the asafoetida and cumin seeds and let it crackle.
  • Now add all the dry spices and give a quick mix.
  • Next add in the grated cauliflower, coriander and salt and mix everything.
  • Now add the green chillies and cook for 3-4 minutes.
  • Switch off and let the mixture cool completely.

Making the Parathas

  • Divide the dough into equal sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Now add around 2 tablespoon of the cauliflower mixture.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.

Notes

  • Paratha dough must not be too stiff.
  • If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.

POORI AND ALOO SABZI | QUICK RECIPES

Poori and Aloo Sabzi
Poori and Aloo sabzi

Poori and aloo sabzi is the simplest recipe yet so hard to master. It can be prepared within minutes using the most common ingredients found in your pantry.
Puri Sabzi is a North Indian breakfast staple and it is very popular street food in Delhi and U.p. Puri are crisp from outside and soft from inside. They may be stuffed with lentil-spice mix if following the authentic recipe. This Indian flatbread goes really well with potato and tomato curry which has a stew like consistency with chunks of potatoes and crushed tomatoes. Both the things compliments each other very well and if you want to enjoy it properly then you must season the curry with chaat masala.


Poori and Aloo sabzi Ingredients :

  • 2 cups of whole wheat flour
  • 2 tablespoon curd
  • Salt to taste
  • Water to knead dough
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chopped ginger
  • 1 chopped tomato
  • 2 cups of diced potatoes
  • Salt to taste
  • Water as required
  • 1 teaspoon amchur/ chaat masala

Puri Recipe —

  • Mix all the ingredients to knead a tight dough and keep aside.
  • Flatten with rolling pin and deep fry at high flame until it puffs up.

Sabzi Recipe –

  • Heat 2 tablespoon oil in a pressure cooker.
  • Add 1 teaspoon cumin seeds, 1 tablespoon red chilli powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
  • Stir-in 1 chopped tomato and 1 teaspoon chopped ginger.
  • Mix 2 cups of diced potatoes, salt to taste and 400 ml water.
  • Cook until 1 whistle. Add amchur after opening the pressure cooker.

NOTES :

  • Rest puri dough for atleast 10 minutes before frying.
  • Keep the flame high while frying for better results.
  • Serve with fried green chilli/methi chutney if you prefer spicy food.

CREAMY MUSHROOM PASTA | QUICK RECIPES

CREAMY MUSHROOM PASTA
CREAMY MUSHROOM PASTA

Creamy mushroom pasta tossed with garden fresh vegetables is bound to leave you mesmerized. Buttery garlic parmesan sauce and sautéed mushrooms are the main highlights of this filling and delicious dinner recipe.

CREAMY MUSHROOM PASTA INGREDIENTS

  • 1/2 cup fusilli pasta
  • 1/2 cup penne pasta
  • 2 Tbsp. extra virgin olive oil
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup green beans, chopped
  • 1/2 cup green and yellow zucchini (diced)
  • Salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • 2/3 cup shredded parmesan cheese
  • 1/4 cup fresh parsley, chopped, plus extra for garnish

RECIPE

  • Boil 1 litre of water and cook pasta in very salty water according to instructions on the package.
  • In a heavy bottom saucepan, heat olive oil over medium heat.
  • Add mushrooms and other vegetables to oil and sauté for about 2 minutes.
  • Add garlic, salt and pepper to mushrooms and stir well to combine. Cook until garlic
    turns aromatic.
  • Add flour to saucepan and stir briskly to incorporate all ingredients.
  • Add 1/2 cup of the milk and stir continuously to avoid any lumps. Simmer on medium flame until milk thickens. Add the remainder of the milk and stir well.
  • Add the boiled pasta in sauce pan and mix gently.
  • Turn off the flame and stir in parmesan cheese.
  • Garnish with extra parsley and serve immediately.

NOTES

  • Add a choice of protein like tofu, cottage cheese or if you are non-vegetarian then you may add meats of your choice.
  • Serve the pasta with a slice of toasted garlic bread slathered with butter.
  • For red sauce pasta replace milk with crushed tomatoes and black pepper with red chilli flakes.
  • Serve it as a side dish with pizza as it compliments it really well.
  • Avoid rinsing pasta in water after boiling. Starchy pasta combines with sauce better.

TOMATO CORIANDER BROWN RICE

Tomato coriander brown rice
Brown Rice

TOMATO CORIANDER BROWN RICE


Tomato coriander brown rice is a very healthy yet delicious recipe which can be prepared with very limited ingredients. Brown rice has been a part of Indian diet since ages but it has gained popularity in the recent times only. The best rice grows in the southern parts of our country and Daksh Farm is one of such places from where you can source the best quality brown rice in reasonable price. Itis considered a better option in comparison to white rice as it is richer in anti-oxidants and fibre which is required by the body for good metabolism. This superfood is highly versatile and can be prepared in multiple ways. From traditional cooking to the fancy continental dishes, it is fit for all kind of recipes.

TOMATO CORIANDER BROWN RICE INGREDIENTS

1 cup brown matta rice by DAKSH FARM
1/2 cup tomatoes
A tablespoon of ginger garlic paste
Fresh coriander leaves
1 tablespoon chilli red powder
2 tablespoons garam masala
3 nos. green chillies green
2 tablespoons ghee

TOMATO CORIANDER BROWN RICE RECIPE

  • Wash and soak the brown matta rice by DAKSH FARM for 30 minutes in plenty of water.
  • Pressure cook the rice for 3 whistles in 3 cups of water. Do not add salt while boiling it as it will be added while tempering the rice.
  • Take a pan and add 2 tbsp of ghee. Fry the cut tomatoes and ginger-garlic paste. When ghee starts separating, add the garam masala,chilly powder,green chillies. You may add any other vegetables to make it vegetable pulao.
  • Add the rice, mix it up well and fry for 1 minute in high flame. Add salt to taste. Avoid over mixing the rice to keep the grains intact.
  • Garnish with chopped coriander leaves and serve with your favourite raita and pickle.

NoteS :

• Let the rice cool down for atleast 30 minutes before tempering it.
• Feel free to add more chillies if you prefer spicy food.

Onion pulao

Onion PULAO | ORGANIC RICE


Onion pulao is a very easy recipe made using simplest of ingredients with the Organic Biryani Rice by Planet Organic. This dish can be prepared in 15 minutes and goes perfect with multiple curries and dal. It is even good on its own, just pair it with some pickle, raita and papad. If you are in a hurry then pressure cooker can be used to save time, however, cooking it in a kadai gives the best results. They have wide range of organic products available at the best price.

ONION PULAO INGREDIENTS

  • 1 cup rice
  • 1 large onion
  • 2 green chillies
  • 1 1/2 tsp finely chopped garlic cloves
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 inch piece cinnamon
  • 2 cloves
  • 2 green cardamoms
  • Coriander leaves for garnishing
  • 2 tbsp ghee
  • Salt to taste

ONION PULAO RECIPE

  • Cook the rice for 7 minutes in an open pan and set aside to cool down completely.
  • Peel and thinly slice onions. Also peel and finely chop garlic cloves. Slit the green chillies lengthwise.
  • Heat ghee in a pan or kadai. Add cinnamon, bay leaf, cloves and green cardamoms. Saute for a few seconds until turns aromatic.
  • Now add cumin seeds and saute till they change color slightly
  • Then add sliced onions and finely chopped garlic along with slit green chillies.
  • Fry till the onions turn golden brown on the edges.
  • Turn the flame low and add the cooked rice along with salt.
  • Mix well to combine and remove from heat.
  • Garnish with finely chopped coriander leaves. Onion rice is now ready to be served.

NOTES

  • Soak rice in water for atleast 30 minutes before cooking for better results.
  • Do not mix too much while cooking to keep the long rice grain intact.
  • Ghee gives the much needed aroma to rice so do not skip it.
  • Saffron can be added after soaking in 2 teaspoons of milk.
ONION PULAO
https://planetorganic.org.in?popl_ref=87