September 2019 – Nandini's Blog : Spice & Secret

Basanti has been my house help for the last fifteen years and has gradually become my soul sister. With my children all grown up, she not only helps with my household chores but also gives me company in loneliness. Basanti cooks amazing tehri and so i thought of sharing her recipe with all.

Tehri is a very popular north indian rice preparation which is enjoyed especially during winters with seasonal vegetables like peas, carrots and cauliflower. I have also added Soya chunks along with vegetables to make the dish even more flavourful and wholesome. Enjoy this healthy and nutritious one pot meal along with raita and pickle.

Ingredients

Rice: ½ kg

Onion : 1

Tomato : 2

Garlic : 6 to 8 pods

Soya chunk : 30 to 35 pieces

Potato : 1

Peas : ½ cup

Carrot : 1

Cumin seed : 1 tsp

Clove : 4

Black cardamom : 2

Green cardamom : 2

Cinnamon stick : 1

Bay leaf : 2 to 3

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Turmeric powder : 1 tsp

Salt as per taste

Step 1

Clean, wash and soak the rice for at least half an hour.

Step 2

Soak Soya chunks in salted warm water. After ten minutes, squeeze the water and keep it aside.

Step 3

Cut the vegetables into small pieces.

Step 4

Heat 4 tsp oil in a pan. Add the sliced garlic and saute it unless it becomes fragrant.

Step 5

Next add the whole garam masala along with Cumin seed and let all the spices crackle .

Step 6

Put the onion and saute till golden brown.

Step 7

Then add the tomatoes and cook it till becomes tender. Add the vegetables along with Soya chunks and all the dry masala. Saute it until the oil leaves the side of the pan.

Step 8

Add the soaked and washed rice and mix them all together for a couple of minutes.

Step 9

Add 4 cups of water.

Step 10

Cover the pan and let it come to a boil and then lower the flame for about fifteen minutes or until the rice gets cooked and the grains are soft and fluffy.

Step 11

Once done let it remain in the vessel for at least five minutes and then serve it with raita or plain curd.

Tip

The ratio of basmati rice and water is normally 1:2.

You can add any other vegetables of your choice.

Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required

Oil: for frying

Step 1

In a mixing bowl add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2

Cut the capsicum into small cubes.

Step 3

Add oil in pan and saute the crushed Ginger and garlic.

Step 4

Saute onions along with Ginger and garlic until it turns translucent.

Step 5

Next add the capsicum and let it all cook together.

Step 6

Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

Step 7

Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8

Open the lid and add all the sauces and stir them all together.

Step 9

Take it out and let it cool.

Step 10

Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11

Add the prepared stuffing into it.

Step 12

Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13

Shallow fry until golden brown and crispy.

Step 14

Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.

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Nandini's Blog : Spice & Secret

Welcome to the fabulous world of diverse, delicious and easy to cook food which is traditional yet modern.

Month: September 2019

Nutrela ki tehri

Chicken Keema pockets