Vegetable biryani

Date: 2012.01.06 | Category: General | Response: 0

Vegetable biryani
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.
Tamarind rice
Ingredients : – 1 cup basmati rice(long grain), ¼ cup Bengal gram, 2 red chillies, 2 green chillies, 2 tablespoons black gram, few curry leaves, ½ teaspoon mustard seeds, ¼ teaspoon turmeric, 4 tablespoons sesame seeds, 1 inch ginger cut into small thin slices, 1 pinch asafoetida, 1 tablespoon nuts, 30 grams tamarind, 7 big garlic flakes, 4 tablespoons oil and salt to taste.

Preparation time : – 30 minutes Serves : – 2

HOW TO PREPARE : – Slit the green chillies in the middle and break the red chillies into halves and set them aside. Wash the rice and Bengal gram separately. Drain the water completely. Then add three cups water and cook till the rice is done. Ensure not to over cook, all the grains must be separate from each other. Soak the tamarind in water for 15 minutes. Then squeeze out the water at least ½ cup. Now in a small pan pour the tamarind water and boil it till the water thickens into a nice paste. Just after the rice is done and is very hot add the turmeric, 2 tablespoons oil, tamarind paste, few curry leaves and salt. Mix it up well, cover with a lid and set it aside. Now take another pan and pour the remaining oil and bring to heat. When the oil is very hot add the mustard seeds and let it crackle. Next put in the black gram, peanuts and garlic flakes. Sauté till the raw smell leaves and they turn golden brown. Then add the asafoetida, ginger, curry leaves, red chillies and green chillies. Turn of the flame and pour it into the rice. Sprinkle the sesame powder and then mix it all up. Cover with a lid and set it aside so that the masala will be absorbed by the rice well. Serve after an hour

Best Chutney Recipes

Date: 2012.01.03 | Category: General | Response: 0

Jeera and lassun chutney

Ingredients : – 2 tablespoons white cumin seeds, 2 garlic flakes, 2 green chillies, 5 tablespoons lemon juice and sea salt to taste.

Preparation time : – 3 minutes Serves : – 2

HOW TO PREPARE : – Take a blender and add the cumin seeds, garlic, salt to taste and chillies. Add the lemon juice and mix it up well. Refrigerate till its chill and serve with poppadoms etc
Green pepper chutney
Ingredients : – 3 green peppers, 2 jalapenos, 1 pinch turmeric, ½ teaspoon mustard seeds, 1 teaspoon sugar, 1 teaspoon tamarind paste, 1 tablespoon oil and salt to taste.

Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE : – Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Apply this chutney on bread slices and tasty sandwiches are ready to serve

Desi cilantro chutney
Ingredients : – 4 cups cilantro leaves, 1 teaspoon caraway seeds powder, 3 tablespoons lemon juice, 6 tablespoons cashew nuts, 2 teaspoons sugar, 1 big green chilly, 2 tablespoons ginger root and salt to taste.

Preparation time : – 7 minutes Serves : – 2

HOW TO PREPARE : – Now take a blender and add the caraway seeds powder, lemon juice, cashew nuts, sugar, green chilly, ginger and salt to taste. Blend it till it’s a nice paste. Then add the cilantro leaves a little by little into the blender and keep blending till it all becomes a smooth paste. Now set it aside for fine to six hours, this will bring out the flavour.

Best Chutney Recipes

Date: 2011.12.28 | Category: General | Response: 0

Jeera and lassun chutney

Ingredients : – 2 tablespoons white cumin seeds, 2 garlic flakes, 2 green chillies, 5 tablespoons lemon juice and sea salt to taste.

Preparation time : – 3 minutes Serves : – 2

HOW TO PREPARE : – Take a blender and add the cumin seeds, garlic, salt to taste and chillies. Add the lemon juice and mix it up well. Refrigerate till its chill and serve with poppadoms etc.

Green pepper chutney
Ingredients : – 3 green peppers, 2 jalapenos, 1 pinch turmeric, ½ teaspoon mustard seeds, 1 teaspoon sugar, 1 teaspoon tamarind paste, 1 tablespoon oil and salt to taste.

Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE : – Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Apply this chutney on bread slices and tasty sandwiches are ready to serve.
Desi cilantro chutney
Ingredients : – 4 cups cilantro leaves, 1 teaspoon caraway seeds powder, 3 tablespoons lemon juice, 6 tablespoons cashew nuts, 2 teaspoons sugar, 1 big green chilly, 2 tablespoons ginger root and salt to taste.

Preparation time : – 7 minutes Serves : – 2

HOW TO PREPARE : – Now take a blender and add the caraway seeds powder, lemon juice, cashew nuts, sugar, green chilly, ginger and salt to taste. Blend it till it’s a nice paste. Then add the cilantro leaves a little by little into the blender and keep blending till it all becomes a smooth paste. Now set it aside for fine to six hours, this will bring out the flavour.