Pavithra Kitchen

INGREDIENTS ¼ cup ghee / clarified butter 6 cashew / kaju, chopped 2 tbsp raisins / kishmish 1 cup rava / semolina / sooji, coarse ¼ cup desiccated coconut 1 cup sugar ¼ cup water or Milk ¼ tsp cardamom powder / elachi powder 2 tbsp milk, if required Source : Google Image INSTRUCTIONS firstly, in a wide pan fry 6 chopped cashew and 2 tbsp raisins with ¼ cup ghee. fry until raisins puff up and cashews turn golden brown. transfer them to the plate and keep aside. in the same pan add 1 cup rava and roast on low flame. roast the sooji until it changes colour to light brown and turns aromatic. further add ¼ cup desiccated coconut and roast for a minute more. turn off the flame and allow rava to cool to room temperature. meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and ¼ cup water. further boil for 5 minutes or till you get one string consistency. turn off the flame add add roasted rava to sugar syrup. also add in roasted cashew, ra...

DESCRIPTION This easy Indian mutton curry will soon become your favourite bowl of comfort food. Made in a pressure cooker and perfect with rice. INGREDIENTS 1 kg / 2 pounds Mutton or Lamb (cut into medium sized pieces) 1 teaspoon Turmeric 3 tablespoons Oil 1 teaspoon Fennel Seeds 1 Bayleaf 1 inch Cinnamon Stick 3–4 Cardamom Pods 3–4 Cloves 1 green chilli, slit lengthwise 3 large Onions, finely chopped 1 tablespoon Ginger Garlic Paste 5 large Tomatoes, finely chopped or pureed 1 teaspoon Coriander Powder 4 tablespoons Lala’s Mutton Masala, or meat/curry powder of your choice 2 Potatoes, quartered (optional) 1 teaspoon garam masala 1 tablespoon kasuri methi, optional but highly recommended 1 tablespoon ghee (or Butter) 1 tablespoon Salt Source : Google Image INSTRUCTIONS Add turmeric to the mutton or lamb and rub all over. Set aside. Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for...

INGREDIENTS FOR RICE: 6 cup water 1 tsp  oil ½ tsp salt 1 cup basmati rice, soaked 20 min FOR MUSHROOM FRIED RICE: 6 tsp  oil 250 grams mushroom, sliced 1 chilli, slit 3 clove garlic, finely chopped ½ onion, finely chopped 4 tbsp spring onion, chopped ½ carrot, chopped 5 beans, chopped ½ capsicum, chopped 1 tsp salt 2 tbsp soy sauce 1 tbsp vinegar 1 tsp pepper, crushed Source : Google Image INSTRUCTIONS firstly, in a large kadai heat 4 tsp oil and saute 250 grams mushrooms. stir-fry for 2 minutes, coating oil uniformly. simmer and cook for 3 minutes, or until mushrooms are cooked well. do not overcook the mushrooms, keep aside. in the same kadai heat 2 tsp oil and add 1 chilli, 3 clove garlic and saute well. now add ½ onion, 2 tbsp spring onion and saute on high flame. also add ½ carrot, 5 beans, ½ capsicum and stir fry on high flame. do not overcook vegetables. now add fried mushrooms and ½ tsp salt. mix well. make space in the centre, a...

INGREDIENTS FOR PRESSURE COOKING: 1 cup black chickpea / kala chana, soaked overnight ½ tsp salt 4 cup water FOR MASALA PASTE: 1 tsp coconut oil ½ inch cinnamon 2 pods cardamom 3 cloves 1 tsp fennel seeds ½ onion, sliced 2 clove garlic 1 inch ginger 1 tomato, chopped ½ cup coconut, grated few curry leaves ¼ tsp turmeric ½ tsp kashmiri red chilli powder 1 tsp coriander powder ½ tsp garam masala ½ cup water FOR CURRY: 1 tsp coconut oil 1 tsp mustard 1 dried red chilli, broken few curry leaves 5 shallots, chopped 1 chilli, slit ½ tsp salt Source : Google Image INSTRUCTIONS in a large kadai heat 1 tsp coconut oil and splutter 1 tsp mustard, 1 dried red chilli, few curry leaves.also add 5 shallots, 1 chilli and saute until the onions turn translucent. further, add the prepared masala paste and saute for 2 minutes. add in pressure cooked kala chana and ½ tsp salt. mix well adjusting consistency as required. cover and cook for 15 minutes or until t...

INGREDIENTS FOR PRESSURE COOKING: ½ cup toor dal, rinsed 2 tbsp masoor dal, rinsed ¼ tsp turmeric ½ tsp salt 1 tsp oil 1½ cup water FOR DAL: 2 tbsp ghee / clarified butter ½ tsp cumin / jeera 1 bay leaf / tej patta pinch hing / asafoetida 2 dried red chilli 2 clove garlic, crushed 1 inch ginger, crushed 1 chilli, slit 1 onion, finely chopped ¼ tsp turmeric ½ tsp kashmiri red chilli powder ½ tsp coriander powder ½ tsp salt 1 tomato, finely chopped 2 tbsp coriander, finely chopped 1 tsp kasuri methi, crushed ¼ tsp garam masala FOR TADKA: 1 tsp ghee / clarified butter ½ tsp cumin / jeera pinch hing / asafoetida 1 dried red chilli ¼ tsp kashmiri red chilli powder 1 tsp coriander, finely chopped Source : Google Image INSTRUCTIONS firstly, in a pressure cooker take ½ cup toor dal, 2 tbsp masoor dal. you can also add moong dal if you prefer. also add ¼ tsp turmeric, ½ tsp salt, 1 tsp oil and 1½ cup water. pressure cook for 5 whistles or until dal i...

INSTRUCTIONS INGREDIENTS FOR ONION TOMATO PASTE: 1 tsp butter 1 tsp oil 1 onion, sliced 1 inch ginger 3 clove garlic 2 tomato, chopped 10 cashew / kaju Source : Google Images OTHER INGREDIENTS: 2 tbsp butter 2 pods cardamom 1 bay leaf ¼ tsp turmeric 1 tsp kashmiri red chilli powder ¼ tsp garam masala ¼ tsp cumin powder 1 cup water 1 tsp salt 2 tbsp cream 20 cubes paneer / cottage cheese 2 tbsp coriander, chopped ½ tsp kasuri methi, crushed firstly, in a large kadai heat 1 tsp butter and 1 tsp oil. saute 1 onion, 1 inch ginger and 3 clove garlic until it shrinks slightly. now add 2 tomato and 10 cashew for a minute. cover and cook for 10 minutes or until tomatoes turn soft and mushy. cool completely and transfer to the blender. blend to smooth paste adding water if required. in a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp garam masala and ¼ tsp cumi...