Quote:
Originally Posted by Timbit
Pulao isn't fancy.
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My husband thinks it's fancy. It's rice cooked a really special way so it doesn't stick together, and it smells scrumptious becuase of the spices I add.
You wash the rice 7 times, then soak for 20 minutes
fry an onion, garlic, cumin seeds, black cardomom, whole cloves, and cinnamon stick, drain and then fry the rice with the spices, add boiling water, and steam until done. I think that qualifies as fancy
Plain pakoras: you just make the basin batter a little thick, heat the oil, and drop spoonfulls in the oil. Usually you dip things in the basin batter and fry it, like potatoes or spinich, but in the case you just fry the batter itself. You get these little round dumplings. Then you make the yogurt gravy, and add the dumplings to the gravy. Don't cook it too long, or the dumplings get soggy.