Vegetable biryani

Date: 2010.05.24 | Category: General | Response: 0

Ingredients: – 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE: – Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

Kodaikanal fish fry

Date: 2010.05.20 | Category: Fish Recipes, Indian Recipes | Response: 0

Kodaikanal fish fry

Ingredients : – pomfret fish,pepper, 1 lemon juice,sugar,salt,pepper,bread crumbs,eggs.

Preparation time : -10 minutes

HOW TO PREPARE: -
1)In a bowl add lime juice,sugar,salt,pepper and mix together
2)then add the fish pieces to it and marinate throughly and keep it aside for 5 mins.
3)dip the marinated fish one by one in bread crumbs and then in egg.
4)finally add oil in tawwa then fry the fish fliping the both the side.
5)u can serve this fish fry wit some green chutney.

Chatpata cuttle fish
Ingredients: – 500 grams cuttle fish, 2 big onions, 10 red chillies, 5 dried chillies, 2 tablespoons chopped coriander leaves, 1 cup coconut milk, 1 teaspoon tamarind paste, 1 ½ teaspoons sugar, oil for frying and salt to taste.

Preparation time : – 20 minutes Serves : – 2

HOW TO PREPARE: – Take the fish it and clean it and cut it into slices. Now take a frying pan and pour oil just enough to shallow fry the fish. When the oil is very hot put in the fish slices, ensure they are dry before putting them in. Sauté on a high flame for five minutes. Remove and then put the pieces on paper and drain all the oil. In a blender put the onions, red chillies, dried chillies, coriander leaves and make a fine paste. Now in the pan pour a little oil and bring to heat. When the oil is hot add the freshly ground paste and sauté till the raw smell of the onions leaves. Add the fried fish slices and half the coconut milk. Stir well and then add the tamarind paste, sugar and salt to taste. Mix well and let it boil. Pour in the remaining coconut milk and stir well. Let it cook for another ten minutes or till the fish is cooked yet firm. Remove from flame and serve.

Best Vegetable Recipes

Date: 2010.05.17 | Category: Indian Recipes, Vegetable Recipes | Response: 0

Kashmiri gourd

Ingredients : – 250 grams bottle gourd, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1/4 teaspoon dry ginger powder, 1 red chilly,1/2 teaspoon saunf(aniseed) powder, 1/2 teaspoon garam masala( hot spice mix), 2 cloves,1 cup curd, 1 cup water, oil for deep frying and salt to taste.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE : – Peel the bottle gourd and cut it into roundels. Ensure that they are dry. Beat the curd well. Take a frying pan and pour oil for deep frying and fry the gourd roundels till the turn brown. Take it out and put it on to some newspaper and ensure that all the extra oil is soaked up by the paper and keep it aside. Now take another pan and pour 1 tablespoon oil and bring it to heat. Ensure that the oil is very hot and then add the cumin seeds and cloves and let them crackle. Add the asafoetida and fry till the cumin seeds turn a golden brown. Now add the fried gourd roundels and the red chilly. Sauté and put in the saunf powder (aniseed) and dry ginger powder. Pour some water and add salt to taste. Let it come to boil, simmer and cook for five minutes. Add the garam masala at the end so that the flavour remains and stir and serve.

Beetroot and coconut
Ingredients : – 1 large beetroot, 2 small green chillies, 1 pinch mustard, 1 pinch urad dal,1 pinch turmeric, 2 tablespoons oil, 1/4 cup shredded coconut, 7-8 curry leaves and salt to taste.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE : – Peel the beetroot and grate it. Take a frying pan and pour the oil. Bring to heat and add the urad dal, mustard, and curry leaves. Add the green chillies after slitting them in the middle. Stir well, once its golden brown add the beetroot and turmeric. Cook for three to four minutes and then add the salt. Stir well and keep it on a low flame for a minute. Add the coconut stir once and switch off the burner.

Best Vegetable Recipes