North Indian Ghee Recipes
Navarathna Pulao
Navarathna pulao gains flavour from the ghee used for frying
the spices.
Ingredients:
RKG Ghee - 1 Cup
Basmati Rice - 1 Cup
Oil - 1/2 Cup
Onions - 2
Cloves - 3-4
Cinnamon Stick - 1"
Cumin Seeds - 12 teaspoon
Salt To Taste
Peas - 14 Cup
Tomatoes chopped - 1/2 Cup
Red Pepper Powder -14 Teaspoon
Garam Masala - 2 Teaspoon
Almonds - 1 Teaspoon
Cashew Nuts - 1 Teaspoon
Golden Raisins - 1 Teaspoon
Pistachio Nuts - 1 Teaspoon
Ginger - 1" Piece
Method:
1. Clean, wash, and soak basmati rice for 30 mins
2. Heat oil and 1/2 cup ghee in a pressure cooker and fry the onions
3. When the onions are golden brown add whole spices and fry for a minute
4. Add rice and fry for 2- 3 minutes. Add 2 cups of water and salt to
taste
5. Cook the rice in Pressure Cooker for 20 minutes. Make sure the rice
should not be overcooked / mashed
6. Divide rice into three parts
7. For the first part of the rice, mix boiled peas, and green food coloring
mixed with little water (optional)
8. For the second part of the rice, mix diced tomatoes, red pepper, garam
masala powder, and red coloring mixed with little water (optional)
9. Keep the rice separately and warm in the oven
10. For the third part of the rice, fry almonds, cashew nuts, pistachios,
raisins, ginger and chilli in the remaining ghee and mix with the rice
11. While serving, spread all the three layers of rice one above another.
Navarathna pulao is ready to serve. Onion raita is the suitable side dish.
Children will like to eat as the nuts are fried in ghee
Moong Dhal Halwa
Moong Dhal Halwa is North Indian Desert prepared on special
occasions mainly in Rajasthan. Use Moong dhal with the skin. When it is
fried in ghee, it gives the traditional halwa flavour
Ingredients:
Moong dhal - 500gm
Khoya - 110 gm
Sugar - 300 gm
Milk - 240 ml
Saffron - 2.5 gm (sooked in 1 tspn milk)
Kewra essence - 2 ml
RKG Ghee - 100 gm
Method:
1. Soak Moong Dhal for 7-8 hrs and grind to paste
2. Heat the ghee and fry moong dhal paste till golden brown
3. Add milk and cook till milk evaporates
4. Add liquidised khoya and stir on a low fire untill it is well mixed and
remove from fire
5. Dissolve sugar in a cup of water, add saffron.Heat it in a thick bottom vessel and reduce sugar syrup to thread consistency
6. Add the moong dhal paste to syrup and stir continously
7. Mix Kewra essence to the halwa, and serve hot or chill
