VEGETABLE BIRYANI

Vegetable Biryani is a popular main course rice variety It goes well with raita and pickle. You enjoy the unique taste and fine aroma.

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini),
Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Procedure of Vegetable Biryani:

• Wash the basmati rice well before cooking. Then take rice with 3 ¾  cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tbsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute or till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well. Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable biryani hot with raita and pickle.

RICE KHICHDI

Rice Khichdi is considered to be quickly prepared rice variety. Famous inNorth India, basic ingredient is rice and tur dhal. Can be prepared for breakfast or main course. Popular for its flavour and taste.

Ingredients:

2 cups rice
1 cup toor dhal ( split red gram)
5 cloves ( laung)
1 Cinnamon (dalchini),
5 cardamom ( elaich)
2 finely sliced onion
5 tomatoes
4 green chillies (slitt into halves)
½ bunch mint leaves ( finely chopped)
1/2 bunch coriander leaves ( finely chopped)
1 tsp garlic paste
1 ½ tsp ginger paste
1/4 cup vegetable oil
a few curry leaves
3 cups water
a pinch of turmeric powder
Salt (to taste)

Procedure of Rice Khichdi:

• Wash and cook dhal with a pinch of turmeric powder. Set aside.
• Don’t discard the cooked dhal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint leaves, curry leaves and a part of the coriander leaves.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for 2- 3 minutes.
• Add the cooked dhal, mix well and add 3 cups of water.(include cooked dal water)
• Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped corriander leaves and serve hot.
• Can be served with pickle, chutney.

 

 

HYDERABAD MUTTON BIRYANI

Hyderabadi Mutton Biryani is a popular main course rice variety .The flavors and typical aroma makes it to be the king of all Biryani’s.

Ingredients:

½ kg – basmati rice
1 kg – lamb, cubed with bones
1/4 kg – curd
3 tsp – ginger garlic paste
3 – deep fried onions sliced ( medium size)
1 bunch – mint leaves (finely chopped and fried in oil)
1 ½ bunch – coriander leaves( finely chopped )
3 – deep fried green chillies, sliced
1 tsp – garam masala powder

Raw spices:
3 – bay leaf ( tej patta)
3 – cloves ( laung)
3 – cinnamon ( dal chini)
3 – cardamom (elaichi)
1/2 tsp – fennel ( saunf)
3 tsp – red chilli powder
1/4 cup – lime juice
3 tsp ghee
a pinch – orange food colour
A pinch – saffron
1/2 cup – milk
2 sliced fresh green chillies (to be added in boiling rice)
1/4 cup – vegetable oil
½ cup – mutton bones stock
Salt ( to taste )

Procedure of Hyderabadi Mutton Biryani:

• Wash and soak rice in  water at the ratio 1:2
• Boil 1/2 kg rice in water for 15 min with green chillies and all the raw spices and 1/2 tsb oil.
• Spread on a plate and keep aside.
• Marinate lamb with curd, ginger garlic paste, lime juice, red chiili powder, garam masala powder, salt and deep fried onions, mint and green chillies
• Mix well and keep aside for 1 hour.
• After it is marinated, transfer contents into a pressure cooker, add the oil which was used for deep frying onions.
• Add a lot of coriander leaves, cover and cook the lamb till it is tender.
• Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
• Pour the mutton stock on it then make a paste of milk, ghee, saffron and pour this liquid over the rice.
• Cook it on low for 15 min.
• Serve mutton biryani hot with curd, cucumber and onions salad.

KERALA STYLE CHILLI CHICKEN

Kerala Chilli Chicken is a popular Chinese dish. It has been indianised for being popular and a good combination with rice, roti varieties and noodles
Ingredients:

¼ kg boneless Chicken
1 medium Capsicum (chopped)
2 tsp Tomato Puree
3 tsp Soy Sauce
1 tsp Black Pepper (powdered)
½ Onion (chopped)
2 tsp Honey
Little Chili Powder
Little White Pepper
½ tsp Corn flour
Salt (to taste)
1 tsp Ginger-Garlic Paste
1 tbsp spring onion chopped
2 tbsp Oil (more for frying)
 
Tempering (Tadka)

2-3: Green chillies (slit in halves)
2 stems curry leaf
1″ piece Ginger (finely chopped)
2 pods garlic (finely chopped)

Procedure of Kerala Chilli Chicken :

• Mix chicken with tomato puree, salt, 1 tsp soy sauce, ½ tsp black pepper powder, corn flour and ginger-garlic paste. Toss the chicken pieces in the spices. Keep aside for 15 mins
• Heat oil in a pan and fry the chicken pieces. Remove and keep aside to cool.
• Heat 2 tbsp oil in another pan and shallow fry the onion.
• Stir in capsicum, honey, remaining black pepper powder, 1 tsp soy sauce and salt. Close the pan with a lid and cook until the capsicum is well cooked.
• Add chicken, remaining 1 tsp soy sauce, chilli powder and white pepper.
• Mix the remaining corn flour in ½ cup water. Stir in the gravy and cook for a while.
• In a separate pan take 2 tsp oil and temper with green chillies, ginger and garlic and finally curry leaf. Add this to the gravy.
• Garnish with Spring Onion

SARSON KA SAAG

Sarson Ka Saag is a popular Punjabi dish and commonly prepared in North India. This popular curry is served along makki ki roti.(roti variety made of maize flour).

Ingredients:

1 kg Sarson (green mustard)
250 gm Spinach ( palak)
2 fresh Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes Garlic (finely chopped)
2″ piece Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp Makki ka atta (maize flour)
1 ½  tsp Powdered gur (jaggery)
Salt ( to taste )
½ cup Water

Tempering (Tadka)

3 tsp: Desi ghee
1/2 tsp Red chilli powder
2-3 Green chillies (finely chopped)
1″ piece  Ginger (finely chopped)

Procedure of Sarson ka Saag :

• Wash, clean and chop the mustard and spinach leaves.
• Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
• Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
• For tempering heat ghee in a pan . Add ginger, green chillies and red chillies , when fried …add to the hot saag and stir lightly.
• Serve hot with Makki ki Roti.

GOBI MANCHURIA

Gobi Manchuria is a popular Chinese dish. It has been indianized for being popular and a good combination with rice, roti varieties and noodles.
Ingredients:

1 No.  Cauliflower (medium, clean and cut into small floret’s)

1/4 cup Plain flour

3 tsp Cornflour

1 small bunch Spring onion (finely chopped)

2 tsp Ginger (finely chopped)

1 tsp  Garlic (finely chopped)

1/4 tsp Red chilli powder

2 no Red chillies (dry)

1 tsp Milk

3 tspOil

1-1/2 cup Water

Procedure of Gobi Manchuria :

• Boil the florets for 3-4 minutes in plenty of water, to which a tsp of milk has been added. Drain and pat dry on a clean cloth.
• Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
• Dip the floret’s in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
• Add floret’s and soya sauce. Boil for two more minutes and remove.
• Serve hot with noodles or fried rice.

Procedure of Gobi Manchuria2^nd option (without gravy):

• Dry Manchurian can be made by omitting the gravy.
• Make floret’s as above and instead of adding water as above, add fried floret’s, spring onions and soya sauce at this stage.
• Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
• Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
• Note: Same procedure can be followed for Veg. Manchurian recipe (with gravy or dry). Along with cauliflower floret’s include finely chopped minced vegetables, peas and bind with some cornflour or bread crumbs and make small lumps the size of a lemon.

MALAI KOFTA

Malai Kofta is a popular North Indian side dish. This popular curry is served along with main course vegetarian meal or Roti varieties.

 Ingredients:

150 gms Cottage cheese
3 medium tomatoes
¼ cup Cashewnuts
2 tbsp Melon seeds (magaz)
1 tbsp Poppy seeds (khuskhus)
1 tbsp Ginger (chopped)
2 nos Green cardamoms
1 tbsp Red chilli powder
¼ cup Yogurt
¼ tbsp Green cardamom powder
2 tsp Refined flour (maida)
2 tbsp Fresh cream
¼ tsp Garam masala powder
1 tbsp Oil
Salt ( to taste)

Procedure of Malai Kofta :

• In a pressure cooker add chopped tomatoes ,cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
• Add yogurt to this mix. Stir well.
• Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles.
• Heat sufficient oil in a flat wide pan. Grate cottage cheese into a bowl.
• Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas.
• Deep fry these koftas till golden. Drain and place on tissue paper.
• Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
• Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
• Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

MUTTER PANEER MASALA

Mutter Paneer Masala is a popular North Indian dish . A good combination with Roti and Rice.
Ingredients:

500 gms Shelled Mutter (green peas)
300gms Paneer
3 medium Onions (chopped)
8 cloves Garlic (crushed)
2 tbsp grated Ginger
2 Green Chilies (chopped)
250gms Tomatoes (peeled and sliced)
1 cup curd (plain Yogurt)
1 tsp Turmeric Powder
1 tbsp Coriander Seeds
4 Bay Leaves
2 cups Water
1/2 cup Ghee / Vegetable oil
Salt (to taste)

To Garnish:
Garam Masala Powder
Chopped coriander Leaves

Procedure of Mutter Paneer Masala:

•  Make a paste by grinding together half the onions, garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 1-inch cubes.
• Fry the paneer to a light brown. Remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chilli, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes.
• Garnish with garam masala and coriander leaves. Serve the Mutter Paneer Masala.

PALAK PANEER

Palak Paneer is a popular side dish . Frequently prepared in North India. A good combination with roti and fried rice.

Ingredients:

1/2 kg Spinach
100 gm Paneer
1 Onion (finely chopped)
1/4 tsp Black pepper powder
3/4 tsp Ginger-garlic paste
1/2 tsp Green chilli paste
3 tbsp Butter
2 or 3 Bay Leaves
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
3 tbspVegetable oil
Salt (to taste)

 

Procedure of Palak Paneer:

• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
• Cut paneer into small cube shaped pieces. Keep aside few cubes for decoration.
• Heat 3 tbsp vegetable oil in a frying pan.
• Fry the paneer cubes on a medium flame till they become light brown. Remove from pan and keep aside.
• Take butter, heat it.
• Add bay leaves and cumin for frying.
• Add finely chopped onions and fry again until they are transparent.
• Add garam masala powder, black pepper powder and salt. Mix well.
• Now add fried paneer and cooked spinach. Mix them properly.
• Cook palak paneer on a medium flame for 10 mins.
• Garnish with finely grated paneer pieces .
• Palak Paneer is ready to serve.

JEERA PULAO

Jeera Pulao is a popular rice variety. Quickly prepared and good for health. Goes well with paneer curry, non vegetarian curries with gravy.

Ingredients:

3 tsp Cumin Seeds (Jeera)
2 cups Rice (Basmati variety)
3 Bay Leaves
3 tbsp Cashew Nuts
5 Cloves
4 Whole Peppercorns
1 Onion (finely sliced)
2 cms Cinnamon Stick
3tbsp Clarified Butter (Ghee)
Salt (to taste)

 

Procedure of Jeera Pulao:

• In a utensil wash the rice and soak it in water for an hour.
• At medium heat place a thick bottomed wide pan and add the ghee.
• When the ghee heats up, add the cashew nuts and stir till golden brown. Remove from oil and keep aside.
• Add to the ghee other ingredients like cloves, bay leaves, cumin seeds, cinnamon stick and peppercorns.
• Stir and immediately add rice, salt and water and stir.
• Cover the pan and simmer it for 15 minutes. For the next 5 mins place on low flame or when it is done.

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