Palda Recipes

PAHAARI ALOO PALDA RECIPE

Steps:

• First of all peel the potatoes nicely and cut them equally into large pieces.
• In another pan, heat mustard oil and put mustard seeds into it. Now add green chillies along with cumin powder. Stir it well.
• Also, simultaneously you need to beat dahi or yogurt finely. Take out in a different pan.
• When you can smell the mixed flavour of cumin, mustard, simply pit potatoes into it. Dont stir it hard, for the potatoes can break.
• Now, add yogurt or curd in the mixture. Keep moving it clockwise for 2 minutes. The dish is ready.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

EASY PAELLA

Steps:

• Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
• Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
• Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

PALDA

Steps:

• Put oil in a non-stick pan.
• Heat it on medium flame.
• Add corriander seeds, 2 bay leaves, 2 green cardamoms, 1/2 tsp. methi{fenugreek} seeds and cumin seeds. Stir-fry for 10 seconds and then add the chopped onion.
• Stir fry till light brown.
• Add all the masala{spice} powders now. Mix well and then add the diced potato cubes to the mixture and mix well.
• Add the water followed by the tomatoes.
• Mix well.
• Cover with a lid for a minute.
• Remove from heat.
• Remove the cover, stir once, and allow it to cool for 5-8 minutes.
• Add yoghurt and mix well.
• Serve over white Basmati rice.
• Enjoy!!!

PALOMA

Steps:

• In a highball glass filled with ice, combine salt, tequila and lime juice. Top with soda. Garnish with lime.