CHEF AANAL KOTAK
Prep Time: 15 MINUTES
Cook Time: 20 Minutes
INGREDIENTS:-
1 cup Vermicelli (Sevaiyan)
1 cup rice (cooked)
2 tsp ghee
½ tsp cumin seeds
4 clove (laung)
2 small stick cinnamon
2 cardamom (elaichi)
¼ cup green peas
¼ cup carrot (grated)
¼ cup Yellow capsicum
¼ cup green capsicum
¼ cup red capsicum
¼ cup broccoli
1 tbsp French beans
½ tsp red chilli powder
½ Tsp Turmeric powder
½ tsp garam masala
½ tsp lemon juice
¼ tsp lemon zest
Salt as per taste
HOW TO PROCEED:
• Take a non-stick pan, heat ghee, add cardamom, cinnamon stick, clove and vermicelli, roast for 5 min.
Adding veggies, green peas, French beans, red capsicum, yellow capsicum, carrot, broccoli and sauté on a medium flame.
Add 1 cup of water, mix well and cook while stirring occasionally.
Adding dry masala, salt as per taste, coriander powder, chilli powder, turmeric powder, garam masala, lemon juice and pinch of lemon zest mix properly and sauté on a medium flame for 30 seconds.
Now add cooked rice and mix with all ingredients in it, for 5 minutes.
Now Transfer into serving bowl the sevaiyan Pulao and garnish with cinnamon stick.. Divide the dough into equal portions and roll each into a ball. Dust each ball with dry flour and roll into a roti as thin as possible.
• Place each parantha on the tava and cook for minute. Flip over, apply a little ghee and flip again. Cook till both sides are evenly golden.
• Transfer into serving plate and serve hot rajma cheese parantha with green chutney.