Kitchen Galatta 23-09-2015 “Mughal Vegetable Biryani, Vegetable Ginger Masala, Capsicum Baby Corn Fry” – Sun tv Show

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Kitchen Gallatta 23-09-2015 – Sun tv Show Episode
Kitchen Galatta | Dt 23-09-15 Sun tv Cooking Program
Kitchen Galatta, A Tamil Cookery Show, featuring preparation of Tasty, healthy and Mouth-Watering recipes by Star Chefs Meena Sudhir, Pazhanimurugan, Krishnakumari & Durga to make everyone cook world class foods in their homes.

Mughal Vegetable Biryani, Vegetable Ginger Masala, Capsicum Baby Corn Fry

Capsicum Baby Corn Fry

Mughal Vegetable Biryani

Kitchen Galatta is a cookery show which presents a variety of delicious, mouth watering and healthy food prepared by celebrities and chefs. Today’s specialities are Mughal Vegetable Biriyani, Vegetable Ginger Masala and Capsicum Baby Corn Fry, shared with us by chef Pazhani Murugan.

Mughal Vegetable Biriyani

Basmati rice, onion, carrot, beans, cauliflower, green chilli, ginger-garlic paste, curd, cumin powder, lemon juice, cashew nut, poppy seeds, bay leaf, clove, cardamom, cinnamon, red chilli powder, garam masala powder, saffron, coriander leaves, mint leaves, rose water, salt, oil.
Method Of Preparation:
Grind cashew nut, poppy seed, green chilli and water into a paste.
Heat ghee in a pan, temper with clove, cardamom, cinnamon and bay leaf.
Add onion, ginger garlic paste and saute well.
Then add mint leaves, coriander leaves, red chilli powder, cumin powder, garam masala, lemon juice, curd and saute.
Add the ground masala, boiled vegetables and season with salt.
In another vessel, heat ghee and spread a layer of these vegetables and spread a layer of boiled basmati rice on top.
Spread another layer of vegetables again and sprinkle mint and coriander leaves.
Add ghee, saffron and rose water.
Place this on dum.
Add ghee, mix well and serve.

Vegetable Ginger Masala

Boiled potato, cashew nut paste, onion, tomato, green chilli, carrot, beans, ginger, garlic, ginger-garlic paste, kasthuri methi, corn flour, red chilli powder, cumin powder, coriander powder.
Method of Preparation:
Mash the boiled potato and add the onion, green chilli, ginger, carrot, beans, coriander leaves, red chilli powder, salt, cumin powder and mix well.
Make small balls with this mixture, coat with corn flour and deep fry in oil.
Heat butter in a pan, add ginger, garlic, green chilli, onion, ginger- garlic paste, tomato, red chilli powder, coriander powder, cumin powder, garam masala and saute well.
Add cashew paste, water and boil well.
Season with salt and add coriander leaves, kasthuri methi and fresh cream.
Pour this gravy on top of the fried potato and vegetable mixture and serve.

Capsicum Baby Corn Fry

Baby corn, Happima Crispy Fry Mix, green chilli, ginger-garlic paste, onion, capsicum, oil, soya sauce, salt, spring onion.
Method of Preparation:
Mix baby corn with Happima mix, water and deep fry in oil.
Heat oil in a pan and add green chilli, ginger-garlic paste, onion, capsicum, water and bring it to boil.
Add soya sauce and the fried baby corn.
Add spring onions, toss it together and serve.