Navratan Pulao recipe

Navratan Pulao Recipe

The navratan pulao is also called fried rice in certain places,though the rice is not fried here.

The recipe is straight and simple though .

 

Ingredients

1. Carrots 2 medium

2. french beans 10 to 12

3. cauliflower 4 to 5 big florets

4.long grain basmati rice 3 cups or 300gms

5. green cardamom 4

6. cinnamon 2 inches

7, cloves 5

8.staranise 2

9. ghee 2 tablespoon

10. garam masala powder

11.salt

12.sugar 2 teaspoon

13.cashew nuts handful

14.raisins handful

15. 200gms of paneer cut in one cm cubes

16.2 teaspoon lime juice

Procedure

Cook the rice with the cardamom,cinnamon,cloves,staranise,one teaspoon white oil and salt.Strain and keep aside.alternatively you can cook the rice in a rice cooker because it stays warm for long.If in a rice cooker measure the rice in cups and use double the quantity of water.Towards the end ,when the rice is cooking add 2 teaspoon of lime juice

Cut the carrot in thin slices,the beans in one inch pieces,the cauliflower in small florets and fry them separately by adding salt.they should be fried till they get a golden colour.Fry the paneer pieces with salt till golden.

Fry the raisins and cashews till golden

Add the fried veggies,paneer,garam masala powder,sugar,ghee,fried cashews and raisins to the rice,Mix well with the rice using a fork .Adjust the salt.

Serve warm with any item of your choice

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Summers mean a scarcity of vegetables ,and then I start thinking of all such things that can be cooked with stocked material from the pantry.This is a recipe which does not require onion or garlic.
It does sound like a boring menu at the beginning but surprisingly it turns out to be the most soul satisfying meal.This time of the year actually calls for all traditional vegetarian menu,with a dominating flavour of aromatic spices.I am sharing one such very traditional recipe today ,which is quite common in the Bengali kitchen.This recipe is basically a fritter based curry cooked in loads of spices and tomatoes.With a tanginess of the tomatoes and a hint of sweetness from sugar (which is inevitable in Bengali Cuisine),this is a taste that you shall remember for long.

In this recipe the split pea lentil is used,the same which is called matar dal in Bengali.The same recipe can also be cooked in chana dal or Bengal gram ,but it tastes best when cooked in matar dal.
This recipe tastes best with the subtle flavour of hing or asafoetida,and a very dominant taste of ginger.
The Dal is soaked in water for about 6 to 8 hours before it is coarsely ground with ginger,green chilli and salt.

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INGREDIENTS

Matar dal-1 cup 100 grams (makes about 20 fritters enough for lunch for four people)

Potatoes -3 medium sized( cut in cubes )

green chilly -about six

Cumin seeds  one teaspoon

Bay leaves 2

ginger ,-a two inch piece

asafoetida-(hing)-one pinch

jeera (cumin powder)-2 teaspoon

Dhania powder-(coriander powder)-4 teaspoons

tumeric powder-1 teaspoon

chilli powder-1 teaspoon or as per taste

salt-as per taste

sugar -1 teaspoon

ghee-1 teaspoon

garam masala _1 teaspoon    Read recipe here Bengali Garam Masala Powder

Oil-(preferably mustard )You can use the oil of your choice

Tomato puree- about 2 cups

FRITTERS and POTATOES PROCEDURE

The fried fritters

The dal should be soaked for about 6 to 7 hours and then ground to a coarse paste with half of the ginger mentioned in the ingredients,salt ,2 to 3 green chillies and water.
The batter should be thick enough to be able to drop in the oil with the fingers.Once the batter is made beat the batter well with the help of your hand and then start deep frying the fritters in round shape.Remember to make them not more than an inch in diameter as they become bigger in size in the gravy.Fry in medium heat till they turn golden in colour.
In the same oil fry the boiled and cubed potatoes  coated with little salt and turmeric

GRAVY  PROCEDURE

1- Heat 2 tablespoon oil in a pan and add the cumin seeds and the bay leaves

2- Add the asafoetida

3-Next add the tomato puree 

4-Add in the cumin,coriander ,chilli powder and tumeric powder

5-Add in salt

6- Saute in low heat,till the mixture oozes oil

7-Add in water and let it come to a boil(the quantity of the water should be more than the amount of gravy you want because the fritters absorb a lot of gravy.

8-Now add the garam masala powder ,sugar ,ghee and 2 slit green chillies.

9-Add the fried potatoes and the fritters to the gravy and switch off the flame.

10 -Leave covered for ten minutes before serving

11-Serve with steamed rice

If you are preparing this much ahead of serving ,do not put the fritters in the gravy.You can put the potatoes.Ten minutes before serving you should bring the gravy to a boil ,add the fritters and switch off the flame.

If you cannot get the matar dal,you can follow the same procedure for Bengal gram(chana dal)

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Rohu fish cooked in a creamy yogurt sauce is  a common preparation in Bengali households,in special occasions.In addition to the smooth texture of the gravy and the fish,the tangy taste by the yogurt makes it a delicacy.The gravy is a combination of sweet ,sour yet hot taste ,flavored by green chilies ,garlic and garam masala.This is best enjoyed with plain steamed rice.