Dayout With Pongal

Serving Ideas

Hi friends, how are you all. It's Makar Sankranti/Pongal/Lohri/Bihu in India. Various names but one objective to celebrate the Sun's movement from south to north also a harvesting festival for farmers.
A holiday for me and this is cooking time.
Today I tried two awesome dishes:
1- Fried Rice
2- Matar Paneer

Fried Rice

Ingredients for Fried Rice
1- Rice: 2 Cups
2- Vegetables: Any of your choice, I have taken-
Cauliflower- 1 /4 th cup( grated)
Green Peas- 1/4th cup
Carrot: 1/4th cup( cut in small peices)
BeetRoot: 1/3rd Cup( cut in small Pieces)
 Beans : 1/3rd Cup         
Paneer( Indian Cottage Cheese)- 50g
3- Spices : Being a chinese item we will use some SoyaSauce and some Vinegar. We can also use Ketchup and Chilly Sauce.
4- Ginger-Garlic Paste- 1 teaspoon

Method:

1. Cook the Rice in a Pressure Cooker. The measurement should be in ratio, 1:2 i.e rice and water. Wait for 2-3 whistles keeping stove flame @ medium. Open the cooker lid when all gases gets escaped. Keep the cooked rice aside.

2. In a wok or kadai heat some oil, to it add a Bay Leaf, one Cinnamon Stick, one Clove and fry for a minute. The spices should release the aroma.

3. Now add Onion to it and fry till the Onion softens.

4. Add Paneer in the Wok and fry till colour changes.

5. Next add all the Vegetables and fry for 3-4 minutes, check that the vegetables lost the moistures. To it add ginger-garlic paste, Soya Sauce and Vinegar 1 TSP each. Stir fry for 3-4 minutes till raw smell of ginger-garlic vanishes.

4. Now add the cooked Rice and mix with the vegetables. 

5. Add Salt as required and stir fry for 3-4 minutes. 

SERVE HOT.

                                                                                               

                                                                         Matar Paneer Masala

Ingredients Required

1- Paneer - 150g

2- Potatoes- 1 big size about 100g

3-Onions- 1 medium sized sliced

4- Curd/ Yogurt- 1 tbsp

5- Besan(gram flour)- 1/2 tbsp

6- Tomatoes- 1 medium sized chopped 

4- Green Peas- About 50g

5- Ginger-Garlic Paste- 1 tsp

6- Spices- Turmeric Powder(1 tsp), Coriander Powder(1 tsp), Cummin Powder(1/2 tsp), Red Chilly Powder(1 tsp), Garam Masala(1 tsp)

7- Salt as Required & Water

Method:

1. Heat a pan on stove with low-medium flame.

2. Add some oil(about 1 tbsp) to the pan. you can use any refined or vegetable oil.

3. When oil gets heated add the Paneer and fry till all sides gets red in colour. Now put all the fried paneer in a bowl of cold water(not chilled) so that it will remain soft. Keep it aside.

4. To the same pan add the potatoes and stir fry, don't make them full fried. Now keep all the fried potatoes aside.

5. To the same pan add sliced onions and stir fry till it gets softened. 

6. To it add ginger-garlic paste and stir fry with the sliced onions. Continue till ginger-garlic paste losts its raw smell. Then add some tomatoes to it.

7. In this stage add the spices(except garam masala to be added in last) one by one and stir fry. Continue the process till the paste releases oil.

8. When oil start separating add the potatoes and stir fry with the spices, check that all potatoes are well mixed. Now add some water( the same water used for cooling down the paneer). 

9. Cover the lid and wait for water to boil.

10. When water starts boiling lower the flame and add the paneer to it. Again cover it for 5 minutes.

11. After 5 minutes add curd mixed with gram flour(besan) to the gravy. This is used for adding a sour flavour and thicken the gravy consistency. Mix well and check the gravy thickening. Taste the gravy if needed add salt and sugar to maintain the balance of taste. 

12. Add the Garam Masala and mix well before serving.