Vegetable Fried Rice || Salma (Kolkata) Style

Recipe for Vegetable Fried Rice

Time: Preparation 15 minutes, cooking 20-25 minutes

RECIPE VIDEO

Ingredients

• Basmati Rice - 250-300 g
• Capsicum - 50 g
• Carrot - 50 g
• Green Beans - 30 g
• Green Peas - 50 g
• Garlic (grated) - 1 teaspoon
• Onion (medium size, chopped) - 1 pc
• Soy sauce - 1 tablespoon
• Vinegar - 1 teaspoon                
• Black pepper - 4 pc
• Black pepper powder - 1 teaspoon
• Soyabean oil - 2 tablespoon
• Salt - as per taste

Method

- Soak the Basmati rice in water for 30 minutes before cooking.

Preparation

- Chop the onion, capsicum, green beans finely
- Separate the green peas seed.
- Grate the garlic.

Cooking

Cooking rice

- Boil water in a pot on high flame.
- Add salt to the boiling water.
[The amount depends on what you like in food]
- Stop cooking when the rice is still little hard.
[Do not overcook or soften the rice. It took me 7 minutes, but the time varies depending on rice quality]
- Drain out all the water from rice and spread it on a dish to cool.

Frying

- Heat pan on medium flame.
- Add soyabean oil and heat it.
- Add black pepper and stir for few (4-5) seconds.
- Add grated garlic, chopped onions and saute for 8-10 seconds.
- Add chopped carrot, green beans and fry for 1 minute.
- Add chopped capsicum, green peas and fry for 2 more minutes.
[Be careful that vegetables do not get too soft]
- Add soy sauce (1/2 tablespoon), 1 teaspoon vinegar, 1/2 teaspoon black pepper powder and salt (as per taste).
- Saute for 4-5 seconds.
- Add cooked rice to the vegetables, mix them well.
- Add the remaining (1/2 tbsp) soya sauce, black pepper powder and mix them.
- Fry for 4-5 minutes on medium flame.

Our vegetable fried rice is ready. The amount mentioned here serves 2 persons.

Serve hot with Chili chicken or Ginger garlic chicken or Veg Manchurian.

You can get the ingredients from online stores

Checkout the Kitchen appliances, kitchenware & gadgets

Paneer Makhani || Butter Paneer Masala || Salma (Kolkata)

Recipe for Paneer Makhani (Butter Paneer Masala)

Time: Preparation 15-20 minutes, cooking 30 minutes

WATCH VIDEO RECIPE

Ingredients

• Paneer (cottage cheese) - 300 gm
• Butter - 60 gm
• Refined oil - 100 ml
• Onion (medium size) - 3 pc
• Tomatoes (medium size) - 3 pc
• Green chilli (chopped) - 4 pc
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Cashew nuts - 40gm
• Fresh cream - 4 tablespoon
• Tomato ketchup - 1 tablespoon
• Kashmiri chili powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Fennugreek leaves (Kasoori methi) - 1 teaspoon
• Cardamom - 2
• Cinnamon - 1/2 inch
• Black pepper - 4 pc
• Cloves - 4 pc
• Coriander leaves - 2 tablespoon
• Bay leaf - 1 pc
• Salt to taste

Method

Cooking

- Heat pan in medium flame

- Add 20g butter and heat it.

- When butter dissolves, add the paneer (cottage cheese).

- Fry the paneer very lightly.

- Add little salt & little kashmiri chili powder while frying.

- Stop frying as soon as the paneer gets little brown color.

[Do not over fry paneer, else it be hard. Frying is optional, but I feel paneer tastes much better when lightly fried]

- In same pan, add 100 ml refined oil, 20g butter and heat it.

- Once heated, add bay leaf, cinnamon, cardamom, cloves & black pepper to the oil.

- When aroma starts coming out, add chopped onion to the heated oil & saute for 2 minutes.

- Add chopped tomatoes, garlic paste, ginger paste, cashew nuts, chopped green chili, kashmiri chili powder and salt (as per taste).

- Mix them well & saute for 2-3 minutes.

- Add 1/2 cup water, add 2 tbsp corander leaves.

- Cover the pan and cook for 5 minutes on medium flame.

- Onion & tomatoes will become soft. Take them out and cool them in a plate.

- Grind the cooled onion/tomato mixture to fine paste in a mixer-grinder.

- Heat a pan on medium flame.

- Add the gravy paste.

- Add the fried panerr & mix them well.

- Saute for 2 minutes on medium flame.

- Add garam masala powder, kasoori methi (fennugreek leaves) powder.

[Roast kasoori methi for a minute and break it with finger before. This will produce very nice aroma]

- Add 1 tbsp tomato ketchup, mix them very well.

- Saute for another 2 minutes on medium flame.

- Add fresh cream, another 20g butter and 1 cup water.

- Cover the pan and cook for 5-7 minutes on medium flame.

- Check after 5/7 minutes, your Paneer Makhani is ready.


Garnish

- Garnish with coriander leaves.

You can get the ingredients from online store from the following links

Checkout the Kitchen appliances, kitchenware & gadgets

Butter Chicken || Salma (Kolkata) || Authentic recipe

Recipe for Butter Chicken 

Time: Preparation 15-20 minutes, marination 30 minutes - 1 hour, cooking 30-35 minutes

WATCH VIDEO RECIPE

Ingredients

• Chicken (small pieces) - 1 kg
• Butter - 50 g
• Refined oil - 300 ml
• Chopped Onion (medium size) - 4 pc
• Chopped Tomatoes (medium size) - 4 pc
• Ginger paste - 1 tablespoon
• Garlic paste - 2 tablespoon
• Cashew nuts - 40g
• Yogurt - 100g
• Kashmiri chili powder - 2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Kasoori methi - 1 tablespoon
• Mace (Jayitri) - 1 pc
• Cardamom - 4 pc
• Coriander leaves - 4 tablespoon
• Fresh cream - 4 tablespoon
• Tomato ketchup - 1 tablespoon
• Salt to taste

Method

Preparation
- Roast kasoori methi for a minute and break it with finger before. This will produce very nice aroma

Marination

- Mix chicken, 1 tbsp ginger paste, 1 tbsp garlic paste, 100g yogurt, 1 tsp Kashmiri chili powder, salt (as per taste). Mix them well & marinate for 30 minutes to 1 hour.




Cooking

- Heat pan in medium flame
- Heat 4 tbsp oil in the pan.
- Once the oil is heated up, add 25g butter.
- When butter dissolves, add 4 cardamom & mace (jayatri) to it.
- Saute for 1 minute.
- Add chopped onion to the heated oil & saute for 2 minutes.
- Add chopped tomatoes.
- Add 1 tbsp garlic paste, add cashew nuts, add 1 tsp Kashmiri chili powder, 1 tsp red chili powder, salt (as per taste).
- Mix them well & saute for 2-3 minutes.
- Add 1/2 cup water, add 2 tbsp coriander leaves.
- Cover the pan and cook for 5 minutes on medium flame.
- Onion & tomatoes will become soft. Take them out and cool them in a plate. Stop, the flame.

- Take another pan and heat it on medium-high flame.
- Heat 2 tbsp oil, add marinated chicken to it.
- When water is released from chicken, cover the pan and cook for 7-8 minutes on low flame.

- Open the cover and dry up all water in chicken on high flame.
- Meanwhile, we will put the cooled gravy in a mixer-grinder and make fine paste.
- Fry for another 3-4 minutes till the chicken gets little color. Stop the flame.
- Take another pan, heat it on medium flame.
- Add gravy paste in pan.

- Add the fried chicken & mix them well.
- Saute for 2 minutes on medium flame.
- Add garam masala powder & kasoori methi.
- Add 1 tbsp tomato ketchup, mix them very well
- Cook for another 2 minutes on medium flame.
- Add fresh cream to chicken.
- Mix everything well and saute for 2-3 minutes.
- Add 15-20 g butter to the chicken.
- Add 1 cup water.
- Cover the pan and cook for 8-10 minutes on low flame.
- Butter chicken is ready. Stop the flame.

Garnish
- Garnish with coriander leaves.
- Add little butter on top.

Butter Chicken is best served hot. If you follow my recipe, the taste of butter chicken will be more than any top restaurant!

Checkout the Kitchen appliances, kitchenware & gadgets