Karahi Fried Arvi, Turai Jheenga Masala And Garam Masala Rice by Chef Gulzar

Ingredients For Turai Jheenga Masala:

• Ridge gourd 1 kg
• Prawns 300 gm
• Tomato 3 to 4
• Ginger garlic paste 2 tbsp
• Turmeric powder 1 tsp
• Red chili powder 1 tbsp
• Cumin powder 1/2 tsp
• All spice powder 1/2 tsp
• Green chilies 3 to 4
  
• Green coriander 1/2 bunch
  
• Oil as required
  
• Salt to taste

Method:

1. First fry the prawns with ginger garlic paste take it out and keep it on a side.
2. Now roast the tomatoes, then add turmeric, chopped red chilies, chopped cumin, chopped garam masala, chopped cumin, chopped garam masala and salt roast it well.
3. Now roast the turai.
4. After that mix the prawns and simmer it.
5. Take it out in a dish, add green coriander, green chilies and chopped garam masala then serve.
   

Ingredients For Karahi Fried Arvi:

• Colocasia 1/2 kg
  
• Ginger garlic 2 tbsp
  
• Tomato 2 to 3
  
• Crushed cumin 1/2 tsp
  
• All spice powder 1/2 tsp
  
• Aniseed 1/2 tsp
  
• Nigella seed  1/3 tsp
• Crushed red chili 1 tbsp
  
• Black pepper 1 tsp
  
• Green chilies 3-4
  
• Oil  4-5 tbsp
  
• Salt to taste

Method:

1. First wash the arvi , then boil the skin.
2. Now add salt, and fry it, make its slices and keep it on a side.
3. Then pour oil in a pan, add chopped ginger garlic for frying.
4. Now add tomatoes roast it well.
5. Now add chopped cumin, chopped garam masala, fennel seeds, kalonji, red chilies, chopped black pepper and salt mix and cook it well.
6. Then add green chilies and arvi mix it and take it out in dish then serve.

Ingredients For Garam Masala Rice:

• Rice 250 gm
  
• Chopped garlic 4-5 cloves
  
• Whole spice 1-2 tbsp
  
• Stock 1 liter
  
• Yellow food color 1 pinch
  
• Oil  2-3 tbsp
  
• Salt to taste

Method:

1. First wash the rice, leave it for 2 hours.
2. Now take a pan, add whole masala make it crispy.
3. Then add garlic cloves for frying, add stock.
4. When it is boiled then add rice and boil.
5. When the rice are cooked well then add pinch of yellow color simmer it well.
6. Take it out in a dish then serve.