00:00 Hello, you lovely people, this is me the Bombay Chef Varun Inamdar
00:04 and welcome to 'Get Curried'.
00:06 Well, in case you are wondering the reason of my excitement,
00:08 well, Diwali is around the corner.
00:11 And with Diwali around the corner, of course,
00:13 it's the season of lots of delicious food and lots of shopping.
00:17 Well, I have done my kitchen shopping from thinkitchen.in.
00:20 Today, I'm going to show you two very quick, simple and easy recipes
00:24 cooked in it.
00:26 The first one is a Paneer Moti Pulao accompanied with Walnut Raita.
00:30 Let's begin.
00:32 Well, this possibly has to be one of those most wonderful Pulaos,
00:41 which, in my humble opinion, over the last couple of years has kind of moved out
00:46 of restaurant menus, and I really wonder why.
00:48 Today, let's reignite that flame and show you how to make a Paneer Moti Pulao.
00:52 Well, Paneer Moti basically are dumplings of Paneer.
00:56 In a Pulao. Let's begin.
00:57 First things first, I'm going to take Paneer, of course,
01:00 crush it, crumble it and convert that into little balls.
01:04 Let's do that.
01:05 Turmeric Powder.
01:06 Red Chilli Powder.
01:08 Couple of Cumin Seeds.
01:11 Salt as required.
01:14 Let's mix this well.
01:16 And convert this into little dumplings.
01:21 Let's pinch in little Paneer balls like so.
01:26 And make that into a smooth little marble sized ball.
01:29 Similarly, let's make some more.
01:34 With this, our Paneer Moti is done and ready.
01:38 Let's move on to the frying process.
01:40 For the frying, I'm going to use my Kitchen Craft Non-stick Eco-fry pan,
01:46 which I have taken from Thin Kitchen.
01:47 Now, the best part about this is that this is coated with Hydro-Lawn,
01:51 which is a premium non-stick surface, which is of course water-based.
01:56 And hence, no PFOA in the manufacturing process.
01:59 Let's add in the Oil and allow that to heat.
02:02 Well, slightly keep moving and turning the pan,
02:10 to ensure that it does not get burn patches and also,
02:14 in case you're making this Moti for the first time,
02:16 try one, see how it works out in case it splits in Oil.
02:20 Add in a little bit of Cornstarch, Wheat Flour or Refined Flour.
02:24 Re-knead it and re-make the balls.
02:26 Time to pull this out of Oil, very carefully.
02:29 And transfer this on an absorbent tissue paper,
02:32 to ensure all the excess Oil is absorbed by the paper.
02:36 Now, to move on to the cooking, of course,
02:49 I'm going to use a casserole.
02:51 Now, generally, legend has it that to make a Pulao or a Biryani,
02:56 we need a heavy bottomed or a thick bottomed pan.
02:59 Now, in this case, I'm using my masterclass, Sky Blue Casserole dish,
03:03 which is extremely lightweight and durable.
03:05 So, let's begin with our Pulao.
03:07 Oil, regular Vegetable Oil or Ghee, choice is completely yours.
03:12 And along with this, some Desi Ghee.
03:15 Let's begin with some whole spices,
03:17 Indian Bay Leaf, Blade of Mace,
03:20 a stick of Cinnamon, Black Cardamom and Green Cardamom.
03:24 I'm going to add in sliced Onions.
03:26 Let's saute this on high flame,
03:28 till the Onions just about begin to turn golden brown in colour.
03:31 Also, I'm sure you've realised by now,
03:34 that this is extremely lightweight and durable,
03:36 which makes it user-friendly, you can use it on a daily basis.
03:39 And the best part about this is, it's made with Aluminium,
03:42 which makes it a good conductor of heat.
03:44 Cashews and Golden Raisins.
03:47 Cumin Seeds.
03:48 Couple of quick stirs.
03:51 We'll add in the Rice.
03:53 Water, which is twice the quantity of Rice.
03:59 Along with this, some quick few spices,
04:03 Turmeric Powder,
04:04 Red Chilli Powder, depending on the spice and colour that you're looking at.
04:08 Green Peas.
04:11 And lastly, Salt.
04:16 With this, whack the flame on high,
04:19 give this a quick stir.
04:20 Once the water on the surface almost kind of begins to bubble like so,
04:29 time to cover this,
04:31 and lower the flame.
04:32 You know while the Pulao is getting made,
04:34 let's quickly make or accompany this with a Raita.
04:37 Now usually for something like this,
04:39 my choicest preference in this case, is a Walnut Raita.
04:42 Now generally when it comes to Raitas or things like that,
04:45 it's important to mix all the ingredients well.
04:48 In this case, I have this bowl,
04:50 which is a non-slip base.
04:52 Now this one is my KitchenAid mixing bowl from ThinKitchen.in.
04:57 Now this is not just wonderful for mixing,
05:00 but also works wonderfully well in a microwave.
05:02 Not more than 5 minutes.
05:04 Let's begin, Walnut Raita.
05:06 Curd.
05:07 Red Chilli Powder.
05:09 Sugar.
05:11 A touch of Asafoetida.
05:13 Chaat Masala.
05:15 And Cumin Powder.
05:16 Salt.
05:18 Let's mix this well.
05:20 Let's move on to fresh Mint Leaves.
05:25 And finally, the star of this recipe, Chopped Walnuts.
05:29 Toasted, Untoasted is a complete personal choice.
05:32 Let's mix this well.
05:33 And with this, we're done and ready.
05:37 Our Pulao is also done and ready.
05:40 Let's have a quick check.
05:41 But as of now, this is just a Pee Pulao.
05:45 Let's add in the Paneer Moti.
05:46 With this, ladies and gentlemen,
05:48 Paneer Moti Pulao with the most amazing, stunning, Walnut Raita,
05:52 is done and ready.
05:53 Make this for your family, make this for your friends,
05:55 make this for your near and dear ones,
05:57 and enjoy this festival of lights, happiness, and lots of shopping.
06:01 Also, do not forget to visit ThinKitchen.in
06:04 for a world-class kitchen experience.
06:06 The link you may ask, check the description box below.
06:08 Bye for now.
06:10 [Music]
06:13 [BLANK_AUDIO]
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