Purabi Weekend Treat
In our busy schedule we get only one day to relish beautiful meals, pamper ourselves, or family and guests. That’s why Sunday is so special for us. From a luscious and big-fat lunch to evening outing we celebrate Sunday with all fervour. So here are some recipes which will make your Sunday even brighter and happier. Let’s cook without wasting much time!
- Medium Sized Capsicum: 4
- Medium sized Potatoes: 2
- Purabi Paneer: 200 gram
- Boil and chopped vegetables (carrots, peas, beans): 2 cups
- Green chilli and garlic (shredded): 2 teaspoons
- Ginger (sliced): ½ teaspoon
- Cumin Seeds: 1 Teaspoon
- Powdered spices (1 Teaspoon each: Red Chilli, turmeric, coriander, cumin and garam masala)
- Salt: as per taste
- Chopped Coriander Leaves
- Cooking Oil
- In a pan take cooking oil and add cumin seeds. Once it splutters add chopped onion and fry.
- Once onion gets translucent, add the ginger, chilli and stir for sometimes.
- Now add dry spices and cook for a while and add boiled potato and other vegetables. Combine everything well and add crumbled paneer.
- Cook everything until they mix well. Now season with salt, mix, and add fresh coriander leaves.
- Turn off the gas and keep it aside.
- Now take the capsicums on a plate. Cut the top portions and take out all the seeds. Cut small portions from the lower part so that capsicums can seat at a flat surface.
- Fill the capsicums with the paneer potato mixture. Garnish with some more paneer and coriander.
- Brush oil to the capsicums and bake at 200 C or 400 F in the oven.
- If you don’t have an oven, you can simply shallow fry the stuffed capsicums in a wok putting oil over medium-low heat.
- Cover the wok and flip the capsicums time to time to cook them evenly.
And your lip-smacking, fabulous starter is ready to gorge on!
- Purabi ghee: 2 tablespoons
- Purabi milk: ½ cup
- Whole garam masala: (1 Bay Leaf, 1 Star Anise, 4 Whole Cardamom, 4 Cloves and Cinnamon Stick)
- Caraway Seeds (Shahjeera): 1/2 teaspoon
- 2 Green Chillies, slit lengthwise
- 1 Onion: sliced or chopped
- Ginger, grated: 1/2 inch piece
- long grain Basmati Rice, soaked in water for half an hour: 1 1/2 cups
- Mix vegetables (Carrots, French Beans, Potatoes, Green Peas): 2 / 3 cups
- Red Chili Powder: 1 Teaspoon
- Garam Masala: ½ Teaspoon
- Water: 2 1/2 cups
- Take a pressure cooker (not too deep and wok styled) and add ghee. Add whole spices, jeera and sauté.
- Add onion and ginger and sauté for a while. Add all the vegetables and cook well.
- Now add all the spices and rice. Add salt and cook for some time.
- Add the milk and water. Cook till bubble appears and put the lead on and cook for two whistles on high flame.
- Serve your yummy, tasty and fluffy pulao with any kind of raita, any choice of curries and enjoy.
With Purabi Dairy you can always have fresh and pure products guranteed for your special recipes. So eat fresh and love your health.