NAWABI PULAO

Once I was cooking this pulao at my place, then suddenly some unexpected guests land up at that point of time. I offered them this pulao with raita. I must say this Nawabi Pulao had made a special place in their heart as well as their tongue. It was a signature dish of that day I must say.

Ingredients

Boiled Rice	1 Bowl
Tomato Puree	1 Bowl
Dry Fruit(Cashews, Raisins, Almonds)	3 Spoons
Bread Croutons	1 Bowl
Pomegranate Pearls	1/2 Bowl
Fried Onions	1 Bowl
Garam Masala Powder	1/4 tsp
Whole Garam Masala	1 tsp
Chaat Masala	1/2 tsp
Coriander Seeds	1/2 tsp
Chopped Green Chilli	1/2 tsp

Kasoori Methi	1/2 tsp
Red Chilli Powder	1/2 tsp
Oil	1 Tbsp
Salt	as per taste

Method 

Heat oil in a pan. Add tomato puree, whole dried masalas, green chillies, kasoori methi, coriander seeds, dry fruits, red chilli powder, salt, chaat masala and garam masla powder. Saute it for 3-4 min.. Now add boiled rice add mix very well. Now add fried onions, bread croutons and chopped coriander leaves. Mix it.
Add pomegranate pearls add fried onions. Switch off the fire. Dish out the pulao and garnish with coriander leaves, pomegranate pearls and fried onions. ENJOY!!!!

Sending this to Signature Recipe Event @ Saras's Kitchen and Jabeen's Corner Ongoing Event-Iftar nights

CARROT BURFI

Recipe Source- MY AUNT

Ingredients

Grated Carrots	3-4
Ghee	100 gm
Sugar	120 gm
Cashew Nuts	8-10
Raisins	10-12
Cardamom	4-5

Method

1.    Heat ghee in heavy bottom pan.
2.    Add grated carrots and saute it till the carrots get cooked and they have changed their color.
3.    Make a sugar syrup of 1 string consistency and add this syrup to the carrots and cook well.
4.    Stirring continuously.
5.    When it comes to dry, add cardamom powder, raisins and cashews.
6.    Switch off the fire. Let it cool.
7.    Now take a sheet of foil and place the mixture. Roll it.
8.    Let this set in fridge for an hour.
9.    Cut into rounds and serve.

CARROT BURFI IS READY!!!!!!

Sending this to Ayeesha's Any One Can Cook : Series 27 and to Priya and Aipi’s "Bookmarked recipes Vol.51" and to Veggie/Fruit A Month - CARROT -(Guest Hosted @ Kaarasaaram) and to Kalayani's on going event, "My Mother's kitchen # 2 : Indian Mithai Mela"

SPICY MACARONI PASTA

Recipe Source- MY DIARY!!

This "SPICY PASTA" just peps up your appetite, longing for more.......!!!

Ingredients

Macaroni	1 Cup
Peanuts(Raw)	1/2 Cup
Onion(Chopped)	1
Tomato Paste	1 Cup
Grated Cheese	1/4 Cup
Red Chilli Powder	1/2 tsp
Ginger Paste	1/2 Tbsp
Black Pepper Powder	1 tsp
Chaat Masala	1 tsp
White Sauce	1 Cup
Salt	1/2 tsp

For the White Sauce

Butter	1 Tbsp
All Purpose Flour	1 Tbsp
Mustard Seeds	1 tsp
Red Pepper Whole	3-4
Olive Oil	1 Tbsp
Milk	2 Cups
Salt	1 tsp

Method 

Prepare a white sauce. Take a heavy bottom pan. Heat butter and roast APF. Then add milk, stirring continuously, when mixture thickens, remove from heat. Add grated cheese, salt, black pepper powder and 1/2 cup tomato paste. Stir well and cover.
Boil macaroni with salt. Rinse it. Boil peanuts in salted water. 
Take a pan. Fry chopped onions till light brown. Add grated coconut, 1/2 cup tomato paste, ginger paste, salt and red pepper powder. Mix and cook for 2 min.. When it starts boiling add macaroni and peanuts. 
Stir lightly and add white sauce slowly. When it starts boiling pour into a serving dish and sprinkle cheese over it.
Heat oil in a frying pan. Add mustard seeds and whole red pepper, when it starts spluttering, pour over the macaroni. Garnish with coriander leaves and green pepper.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.50" and to Ramya's Fusion Food Pasta Event.

Watermelon Kulfi

I have been thinking about these kulfis for a long time. Today I was having a cute watermelon in my fridge to make it into a nice dessert.

Ingredients

Seedless Watermelon Pieces	1 Bowl
Condense Milk	1/2 Bowl
Sugar	As per taste

Method

Blend all the ingredients in a blender. Filter it. Transfer the ready mixture into a bowl. Now take a kulfi mould and fill it with the ready mixture. Refrigerate for 3-4 hours or till done. Demould the kulfi and serve.

Sending this to Ayeesha's Any One Can Cook : Series26 and to Iftar Moments Hijri 1432

Papad Roll

I have bookmarked this from a TV show.

Ingredients

Papad	6
Boiled and Mashed Potatoes	1 Bowl
Paneer/Cottage Cheese	1/2 Bowl
Chopped Onion	1 Spoon
Chopped Capsicum(red, green, yellow)	1 Tbsp
Chopped Ginger	1/2 tsp
Anar Dana Powder	1/2 tsp
Red Chilli Powder	1/2 tsp
Garam Masala Powder	1/2 tsp
Bhujia	1 tsp
Raisins	1 tsp
Chopped Cashews	5-6
Chat Masala	1/2 tsp
Kasuri Methi	1/2 tsp
Oil	To Deep Fry
Salt	as per taste

Method

1.    Mix all the ingredients in a bowl except papad for the stuffing.
2.    Take another bowl with water in it. Dip a papad in the water which would help in folding it.
3.    Take a little amount of stuffing mixture and place it on the wet papad and then fold the papad as shown in the picture.(like spring rolls)
4.    Now deep fry the papad in hot oil till done.
5.    Drain on an absorbent paper and serve immediately.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.49" and to Ayeesha's Any One Can Cook : Series25 And Vatsala's LGSS Event @ Show and Tell