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Chef Sanjeev Kapoor Presents Recipe for Luxurious Kaju Motich Phulao
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Aaj Tak
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Chef Sanjeev Kapoor Presents Recipe for Luxurious Kaju Motich Phulao

When people tire of simply eating dal and rice, they often prepare pulao. Pulao, eaten with yogurt or pickled cucumbers, seems very delicious, and most people become fans of it. However, when hearing the word pulao, most people's minds conjure up recipes made from rice, vegetables, and certain spices. If you only cook rice and vegetable pulao at home and want to try something new and appetizing, then Kaju Motich Phulao can be an excellent option. It is not only delicious in taste but also looks so beautiful that it attracts attention at any lunch or dinner table.

Kaju Motich Phulao Recipe:

This special recipe from Chef Sanjeev Kapoor gives the traditional vegetable pulao a royal touch. Small balls called 'motich', made from cashew and cream cheese, are added along with aromatic basmati rice. It is important to note that no particularly expensive or exotic ingredients are required to prepare this royal dish. A guide to its preparation is presented below.

To create the cashew motich, first mix grated cream cheese with salt and cornstarch. Then, small balls the size of tiny pearls are formed from this mixture. In a pan heated with oil, these cheese balls are fried until golden and slightly crispy. They are removed and placed on absorbent paper to remove excess oil.

Next, cashews are roasted in the same oil until lightly golden. To prepare the pulao itself, ghee is heated in a heavy-bottomed pan. Cumin seeds, whole cardamom, cloves, black pepper, and turmeric powder are added and roasted for about a minute. Roasting the spices in ghee significantly enhances both the aroma and flavor of the pulao.

After this, soaked basmati rice grains are added to the pan and gently mixed with the spices. Then, one and a half cups of milk and the required amount of water, as well as salt to taste, are added. The mixture is brought to a boil. When a good boil is reached, the roasted cashews are added. The pan is covered and the rice is cooked until fully done and the milk has evaporated with the water.

The finished pulao is served on a serving plate. The prepared cheese motich are placed on top and served hot. The crispy cheese balls, the light sweetness of the cashews, and the aroma of the spices make this pulao completely different from a regular rice dish.

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If you are tired of monotonous dishes like simple dal and greens, and want to add something bright and tasty to your diet, the dish 'Bharwan Kunduru' will be an excellent choice. Usually, kunduru is cooked simply, stewed with potatoes or onions, but stuffing it with ground spices and adding the sour powder amchur significantly improves the taste of this vegetable.

These crunchy on the outside and rich in spices on the inside kundurus pair wonderfully not only with flatbreads and puri, but can also serve as a side dish to rice and curry, making the meal more enjoyable.

To prepare, you will need 250 grams of fresh kunduru, thoroughly washed and dried. Also required are 1.5 tablespoons of coarsely ground coriander, 1 tablespoon of finely ground cardamom, 1 teaspoon of cumin, 1 tablespoon of amchur powder (for sourness), 1/2 teaspoon of turmeric, 1 teaspoon of red chili, 1/2 teaspoon of garam masala, 2 pinches of asafoetida, as well as salt (regular and black) to taste, and 3-4 tablespoons of mustard seeds.

First, cut off the tips of the kunduru, then make two cuts along the middle, forming a plus sign, to allow space for the filling while keeping the bottom part of the vegetable connected. In a bowl, mix the ground coriander, ground cardamom, amchur powder, turmeric, red chili, garam masala, asafoetida, black and regular salt. Add one teaspoon of mustard seeds to this dry mixture so that the filling becomes slightly moist and does not fall out of the kunduru.

Using a toothpick, firmly press the filling into all the incisions made in each kunduru. Heat 2-3 tablespoons of mustard seeds in a pan until smoke appears, then reduce the heat and add roasted cumin. Then place the stuffed kundurus in the pan one by one. Cover the pan and let it cook over low heat for 4-5 minutes.

After this, remove the lid and flip the kunduru with a spatula or tongs so that they brown evenly on all sides. Cook them for another 2-3 minutes without the lid until the outer surface becomes very crispy. The finished, aromatic, sour, and spicy Bharwan Kunduru is served with flatbreads, paratha, or rice with curry.

Lentil and Onion Chilla Recipe for Breakfast
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Lentil and Onion Chilla Recipe for Breakfast

Breakfast is considered the most important meal of the day. In the morning, you need a breakfast that is not only healthy and tasty but also provides long-lasting satiety. However, if you are tired of monotonous dishes and want to cook something new, you can try lentil and onion chilla.

This chilla turns out crispy on the outside and soft on the inside, and it pairs very well with yogurt or green paste. A distinctive feature of this dish is that it is easy to prepare even when in a hurry in the mornings. Below is a guide on how to make lentil and onion chilla, as well as a list of necessary ingredients.

The following components are required for preparation: 1 cup of lentils (chana dal), 1 finely chopped onion, 1-2 finely chopped green peppers, 1 teaspoon of grated ginger, ½ teaspoon of turmeric, ½ teaspoon of cumin seeds, ½ teaspoon of red chili powder, 2 tablespoons of finely chopped fresh cilantro, salt to taste, oil, and water as needed.

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