Cook Without Book

Corn Pulao Layers of rice, cooked along with corn, carrot, capsicum and a few simple spices, interact with a richly-flavoured curry… and, the conversation between the layers in the corn pulao is rather interesting! baking the arrangement in an aluminium foil wrapper gives a special touch to the pulao. Preparation Time:  15 mins Cooking Time:  8 mins Baking Time:  20 to 25 minutes Baking Temperature:  180°C (360°F) Makes 4 servings Ingredients For The Rice 3/4 cup   boiled sweet corn kernels (makai ke dane) 2 1/4 cups   cooked long grained rice  (basmati) 1 1/2 tbsp   ghee 50   cinnamon (dalchini) 2   cloves (laung / lavang) 1/2 cup   chopped capsicum 1/2 cup  boiled  carrot cubes salt  to taste For The Curry 1/2 cup  fresh  curds (dahi) 2 tbsp  fresh  cream 1/2 tsp   sugar 1 1/2 tbsp   ghee salt  to taste To Be Blended Into A Smooth Paste (using A Little Water) 1/2 cup ...

Green Peas Ambti Green peas ambti is a classic maharashtrian preparation of coarsely crushed peas and tomatoes. It uses a rich and spicy masala paste that is to be freshly prepared with onions, coconut and a traditional selection of spices. Preparation Time:  15 mins Cooking Time:  12 mins Makes 6 servings Ingredients 3 1/4 cups   green peas  , boiled and coarsely crushed 2 tbsp   oil 1/2 cup  roughly  chopped onions 2 tbsp   grated coconut 1 tbsp   coriander (dhania) seeds 50 mm  (2”) piece  cinnamon (dalchini) 1 tsp   cumin seeds (jeera) 3   cloves (laung / lavang) 3   black peppercorns (kalimirch) 6   whole dry kashmiri red chillies  , broken into pieces 6   garlic (lehsun) cloves 2 cups  roughly  chopped tomatoes salt  to taste For The Garnish 2 tbsp  finely  chopped coriander (dhania) Method Heat 1 tbsp of oil in a broad non-stick pan, add the ...

Paneer Makhani A favourite with most people while eating out at any punjabi restaurant! paneer makhani as the name suggests is a very rich subzi from the lap of punjab. It uses one of punjabi cuisines most loved ingredients butter. In traditional punjabi houses, the women folk make pure white butter from thick creamy milk. The liquid that is left over after the butter has been removed is very delicious and cooling and makes a tasty drink. Soft paneer chunks are dunked into a rich tomato based gravy, a must try for all paneer lovers! Preparation Time:  15 mins Cooking Time:  25 mins Makes 4 servings Ingredients For The Gravy 2 cups   chopped tomatoes 1 cup   sliced onions 1/2 cup   cashewnuts (kaju) 4   whole dry kashmiri red chillies  , broken into pieces Other Ingredients 3 tbsp   butter 2 tsp   garlic (lehsun) paste 25 mm  (1”) piece  cinnamon (dalchini) 3   cloves (laung / lavang) 2   cardamoms  (e...

                         Preparation Time:  25 mins Cooking Time:  50 mins Makes 4 servings Ingredients For The Rice 1 cup rice (chawal) salt to taste 2 cloves (laung / lavang) 3 cardamoms 1 stick cinnamon (dalchini) 2 bayleaf (tejpatta) To Be Grounded Into Red Masala 6 whole dry kashmiri red chillies 1/2 cup cashewnuts (kaju) 2 tsp chopped ginger (adrak) 3/4 cup chopped onions To Be Mixed Together As Curd Masala 1/4 cup beaten curds (dahi) 2 tbsp chopped coriander (dhania) 2 tbsp chopped mint leaves (phudina) 1 tsp garam masala 4 tsp ghee For The Gravy 2 tbsp ghee 1 tsp cumin seeds (jeera) 1/4 cup sliced onions 3/4 cup chopped potatoes 1/4 cup chopped carrots 1/4 cup green peas 1/4 cup chopped french beans 1/2 cup cauliflower florets salt to taste For Garnishing 1/4 cup fried cas...