We all eat pesto pasta. I just thought why not to use basil leaves in our regular indian dishes.Here is my new recipe.Please try and let me know if you like it
1)Take Basmati rice and cook it with water with salt..
2. Meanwhile grind basil and chillies with a little water to a rough paste.
3. Heat Ghee/Butter in a kadhai, add the paste and fry for a minute.mix in rice and toss well till paste is evenly mixed into the rice.
Garnish it with crane berries and basil leaves.
Paneer cut into cubes
1 tsp – Jeera (cumin)
1 tsp – Dhaniya (Coriander Seeds)
2 sticks – Dalchini (Cinnamon)
2 pods – Elaichi (Cardamom)
2 – Cloves
1 tsp – Turmeric Powder
1 tsp – Red Chili Powder
1 tsp – Garam Masala Powder
1 – Green Capsicum, cut into slices
1 – Red Capsicum, cut into slices
1 – Yellow Capsicum, cut into slices
3 tsp – Cashew Paste (Cashew nuts grinded with water)
½ cup – Sour Cream (Optional)
Heat ghee in a pan and fry the paneer. Set aside. (You can skip this part,if you want a healthier version)
Heat ghee in another pan and put in the jeera, dhaniya, dal chini, clove and cardamom and fry till the jeera crackles. Add the ginger-garlic paste, turmeric powder and red chili powder and fry till it turns golden brown. Add the fried paneer and the sliced capsicum and fry for another 2 minutes.
Finally add the cashew paste and cream and cook for a little longer.