recipe to prepare Carrot Rice with less spices and Spicy Potato chilli

CARROT RICE:
INGREDIENTS :
1 cup basmati rice soaked in water for 20 mins

2 sliced onions
6 tsp ghee
whole spices like 1 clove.1 small piece of cinnamon,1 star anis,1 green cardamom
1 slit green chilli
1 carrot finely chopped
1 tsp ginger garlic paste
Salt to taste
chopped coriander leaves for arnishing

PROCEDURE:

In cooker heat ghee,add whole spices and saute for 2 mins
Add sliced onions,green chilli and saute till onion becomes light pink
Drain water from the rice and add it to the fried onion
Fry rice for 5 mins,add chopped carrots,salt and 1 1/2 cups water
Cook for 2 whistles ,open the cooker after steam is released and mix gently with a fork
Garnish with chopped coriander leaves
POTATO CHILLI RECIPE:
INGREDIENTS:
2 potatoes cut into fingers
Make a paste of 3 tblsp corn flour,2 tblsp rice flour,1 tblsp maida,salt,1 tsp ginger garlic paste,1 tsp pepper powder
Coat the potato fingers with this paste and deep fry into crisp fingers

FOR THE SAUCE:
4 Tsp oil
2 roughly chopped onions
5 finely chopped garlic cloves
1 inch ginger chopped
2 green chillies chopped
2 tsp tomato sauce
2 tsp soya sauce
1 tsp vinegar
2 tsp CHING’S MANCHURIAN MASALA
1 tsp red chilli powder
1/2 tsp pepper powder
Salt to taste
Chopped coriander leaves
2 Tsp corn flour mixed in 1/4 cup water

PROCEDURE:
In a pan heat oil ,saute chopped garlic,ginger,green chillies till garlic becomes light brown
Add onion chopped and saute for 5 mins
Add all the sauces,vinegar,chilli pdr,pepper pdr,Ching’s masala pdr and toss well
Add corn flour slury and cook till it becomes thick
Put the deep fried potato fingers and mix well till the potatoes are well coated with the sauce
Garnish with chopped coriander leaves

 

Recipe By : Nandini Kini

like our facebook page for more GSB Recipes 🙂