If you are attempting to cook Indian food to the new, it might all seem a little overwhelming. Every one of the 'masalas', spice mixes and cooking anything from scratch may be a bit excessive for you personally. Try not to worry, Indian cuisine is not that hard as it's thought to be. Yes, the dependence on spices is definitely something experience, however when you get used to it, it won't seem so tough! The secret is always to focus on easy and basic recipes that are not complicated and require lesser spices. Once you get started, trying out harder plus more complex recipes will end up easier. This information will teach you the best way to prepare 2 simple Indian dishes.
1. Alu Matar
This can be a simple and fast to get ready wholesome vegetable dish. Should you be in a hurry, this is the dish you possibly can make in a pressure cooker also it goes well with Rotis, Pooris, Parathas and especially the Peas Pulao (the recipe that is proper below!). For this, you should heat oil within a wok or pressure cooker and hang cumin seeds inside it. Whenever they splutter, devote chopped onions and fry till they're soft. Following this, add ginger and garlic pastes and fry for a couple more minutes. Then, put in chopped tomatoes, coriander powder, cumin powder, turmeric powder and chilli powder and saut� for a couple more minutes up until the oil separates through the masala. Next, add some sliced potatoes and shelled peas and saut� for starters minute. Then put a cup water. If you are cooking in a pressure cooker, the time has come to set the lid on and cook for around 4-5 minutes. If you're cooking in the wok, simmer up until the potatoes soften. Following the potatoes are done, let down the heat and sprinkle coriander leaves. Serve it hot.
2. Peas Pulao (Yellow Rice)
This dish is simple to organize and perfect for the days when you need something more special than plain boiled rice. Though Peas Pulao is better when made with Basmati Rice, other rice too can do well. Because of this, you should schedule the rice soaked in water for around 20 mins prior to starting cooking. Inside a deep bottomed wok, heat oil or ghee. Place in chopped onions after they turn soft, add in the shelled peas. Saut� for two minutes. After this, clean the rice in flowing water and pour it from the wok. Cover the rice with plenty water (little) then placed on a cover. Switch on heat high and when it starts boiling, devote salt to taste and reduce the heat with a simmer. Once the water almost disappears (but the rice is not fully cooked), pour in about half a cup full of warm water to the wok and allow the event simmer for around A few moments. Then let down the warmth and allow it to stay as it's for 10 minutes. Serve hot.