Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.

Tomato Chutney

tomato chutney

Ingredients :

• Tomato : 4 large chopped
• Aam sotto / mango bar : 1/4 cup chopped soak in water for 2 hours.
• Khejur / date palm : 5-6 cut into 4 pieces
• Bay leaf : 1 small
• Methi seeds / fenugreek seeds :1/2 tsp
• Mustard seeds : pinch
• Dry red chilli : 1
• Ginger : Finely chopped 1/2 tsp
• Sugar : 5-6 tbsp
• Lime juice : 2 tbsp
• Cardamom powder : 1 tsp
• Vegetable oil : 1 tbsp
• Salt to taste

Procedure :

1) In a pan heat oil and add methi seeds and wait for few seconds till aroma
     comes out.
2) Remove all methi seeds from oil and then add mustard seeds, dry red chili
    and chopped ginger in the same oil.
3) After few seconds add chopped tomato and salt.
4) Cover and cook in medium heat till tomatoes becomes soft.
5) Now add khejur and chopped aam sotto and cook till water from tomatoes
     disappears.
6) Add lime juice ,sugar and cook for 6-7 minutes.(You can also add jaggery
     instead of sugar.)
7) Cook till becomes a thick mix.
8) Now sprinkle cardamom powder and turn off the heat.
     Serve it cool.