biryani

I had always disliked vegetable biryani. My Ammi had to run behind me to make me finish my plate. The other day while I was browsing through this cookbook, I came across this recipe and I am so glad I tried it. This recipe is a keeper and I will definitely be trying it again and again in my kitchen. Vegetable Dum Biryani -  Rice Cooked With Vegetables and Spices Source : India's Vegetarian Cooking Serves: 4 Ingredients: Spices for the Rice water: Bay Leaves - 2 Fennel Seeds/Saunf - 1 tsp Nutmeg Powder - 1 tsp Cinnamon - 1 small stick Cloves - 5 Black peppercorns - 8 Green cardamom - 3 Milk - 4 tbsp Saffron strands - 1/2 tsp Rose Water - 4 tbsp (optional) Green cardamoms - 2 Butter/Canola Oil - 6 tbsp Yellow Onion - 3, medium, thinly sliced Ginger Garlic paste - 1 tbsp Tomato paste - 2 tbsp Turmeric Powder - 1/2 tsp Garam Masala powder - 1/2 tsp Salt - 1 1/4 tsp Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) - 270...

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I'm a BIG fan of Samosas. I and my hubby usually go and get potato stuffed samosas for us all from the Samosa King Embassy Restaurant here, but today I thought of preparing them at home, Hyderabadi style. This non-veg version of Samosas are my favorite,, which I prepare occasionally at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods... tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom's recipe, and here it goes: Qimah Samosa - Spicy Ground ...

These yummy stuffed griddle breads with spicy potato filling are a favorite breakfast choice in my house. I enjoy them along with a little tomato chutney on the side. A cup of chai to end the meal and I am satisfied. Bliss! Aloo Paratha - Flat Bread stuffed with spicy Potato mixture Ingredients: For the Stuffing mixture: Potatoes - 5, medium, washed, peeled and cubed Canola Oil - 2 tbsp Cumin seeds/Zeera - 1/4 tsp Mustard seeds - 1 tsp Green chillies - 2, very finely chopped Turmeric/Haldi Powder - 1/2 tsp Salt - to taste Red Chilli powder - 1 tsp Cilantro - 2 tbsp, very finely chopped For the Bread: Wheat flour (Durum Flour) - 450 gms Canola Oil/Ghee - 2 tbsp Salt - to taste Water - as needed Note : You will need additional oil for cooking the Parathas/Bread. Aloo Paratha - Potato Stuffed Indian Bread served along with Tomato Chutney Method: 1. Boil or pressure cook the potatoes until they are soft. Drain, peel and mash them and keep them aside in a bowl. Heat a pan on medium high hea...

Soft deep fried Pooris along with delicious spicy Cholay was my breakfast today, or call it a lazy weekend brunch. There's something about Poori's that everyone loves. This breakfast is a favorite in my house. The prepared dough is rolled into a circular disc just like it is done for parathas or chapatis, but instead of being cooked on a hot griddle, they are deep fried till nicely puffed like a baloon. I had posted the last time about the Palak Poori , in which spinach in added to the dough of poori for a different flavor. Today's poori's are plain poori's, which people usually enjoy alongside a potato curry, or a chickpea curry called cholay . It is a classic Indian breakfast. This recipe goes as a contribution to Anita of 'A Mad Tea Party' for holding this Party of Poori's. Poori - Deep Fried Puffed Bread Makes : 14 pooris Ingredients: Durum Wheat Flour - 3 cups (or) 1 1/2 cups whole wheat flor + 1 1/2 cups all purpose flour Salt - 1/4 tsp Canola oil...

Listening and enjoying the song ' Mere Zindagi me aaye ho.. ', from the Bollywood movie Armaan in my ipod, today I prepared this curry for dinner and am just waiting to have it. I love to listen to songs when I stay alone with my hubby gone for the work, while I do my house chores and the cooking.. Music helps me stay happy, I cling to it. I'm energized by it. I'm inspired by it. I can go on and on.. Spicy Curries are always yummy, no doubt in that. By spicy curries, I do not mean curries that are super hot to burn your mouth., what I really mean by spicy curries is masaaledaar salan , which are gravy based curries infused by a range of exotic Indian spices as the base. I am an ardent lover of spicy curries, and I am sure almost everyone in the whole world love spices and the beautiful flavours they add to a dish. This curry of Meaballs is one such and it is a favorite in my house. Its easier to prepare and extremely delicious along with Parathas or Naan to mop up the g...

This recipe is my contribution to the event - A fruit a month' AFAM , which the lovely Sig, of Live to Eat , has hosted for this month with Lychee as the fruit of the month. Many people do not know what Lychee are. Lychee is a fruit, mostly grown in China, and known for its sweet tart flavour. This fruit has a rose coloured skin when young, but as it matures, it develops a hard and leathery rind, which is inedible. It comes off easily leaving behind the jelly like, pearly white flesh with a single inedible seed inside. They are available fresh or canned in most asian stores. Anyways, here's my entry for the event : Ingredients: Marination Ingredients- Boneless Chicken Breast Pieces - 500 gms, cut into 2 cm cubes Salt - 2 tsp Black Pepper - 1 tsp Canola Oil - 1 tsp Sugar - 1/2 tsp Gravy Ingredients- Gram Flour - 5 tbsp Canola Oil - 3 tbsp Red Capsicum - 1/2 of a large capsicum, chopped Green Capsicum - 1/2 of a large capsicum, chopped Ginger Garlic paste - 2...

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months. This post is my contribution to Sunita's monthly event on Spices - Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here's my entry: Recipe Source: India's Vegetarian Cooking, by Monisha Bharadwaj Serves : 4 Ingredients: Cumin Seeds - 2 tsp Tamarind Concentrate - 1 tbsp Hot water - 600 ml Brown Sugar - 6 tbsp Red Chilli powder - 1/2 tsp Black Salt/Kala Namak - 1 tsp Cilantro - few, finely chopped Mint Leaves - few, finely chopped Method: Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve. Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder...

Canned Tuna is a staple in my home. There are always a few tins stacked up in the pantry that come handy to me at times when I am in the mood of a quick fix. Serve these cutlets as snacks with tomato ketchup, or as a side dish with Rice or Parathas . Tuna Cutlets Makes : 26 cutlets Ingredients: Canola Oil - 2 tbsp Yellow Onions - 2, large size, finely chopped Green chillies - 10-12, finely chopped Tuna Flakes - 2 tins Salt - 2 tsp Red Chilli powder - 2 tsp Garam Masala - 1/2 tsp Black Pepper powder - 1/2 tsp Potatoes - 3, boiled, peeled, and mashed Egg Whites - 3, whipped Bread Crumbs - 2 cups Canola Oil - as needed for shallow frying the patties Tuna Cutlets/Patties Method: In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent. Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally en...

Parathas are my favourite variety of Indian flat breads. They are deliciously flavoured with ghee/oil. I prefer oil mostly and restrict ghee only for special occasions. The combination of Parathas and Kawabs goes very well and is utmost delicious. We usually have Parathas and Rice with curries at meals. Its our staple diet. Getting the perfect round shape with the correct thickness of each paratha is a bit difficult, but it comes with practice and time. You can use a platter and cut the ends to attain a perfect circular shape for your parathas. But it is not very necessary to get the perfect circular shape always. They are easy to prepare once you get the hang of it. Tawa ~ flat griddle Indian cooking utensil used for making flat breads Paratha - Flat bread Ingredients: Makes-7 Parathas Whole Wheat Flour/Durum Atta - 2 1/2 cups Salt - 1 1/2 tsp Water - 2/3 cups Ghee/Oil - 6-8 tbsp Extra ghee/Butter/Oil for cooking Paratha - Indian Flat Bread, kept warm stacked in a Milton hot-pot/casse...

I am not much of a  'Mithai' person, I do not like sweets/mithai's a lot. Just yesterday I had to attend a party at my aunt's place and she gifted us some Boondi Laddu's and the one to have them are everyone besides me in this house. I usually prefer sweets/desserts that are light, with not too much sugar, infact only a hint of sugar in it. Kaddu/Bottle Gourd/Opo Squash One such meetha that is light on stomach and calories, quick to get prepared, nonetheless satisfies my sweet cravings is Kaddu ka Meetha . For all those of you who haven't tried this delicious meetha yet, I recommend you prepare it and try it atleast once. Kaddu Ka Meetha/Halwa - Bottle Gourd Sweet Serves: 4 Ingredients: Bottle gourd/Opo Squash/ Kaddu - 1, medium sized, around 1 kg in weight Ghee - 1 tbsp Milk - 1/2 cup Green Cardamom - 3, skin discarded and black seeds finely powdered Sugar - 1/2 cup Chopped/Sliced Almonds or Chopped/Sliced Pistachios or Raisins or Chopped Cashewnuts - shall...

My earlier version of Chicken Biryani was the traditional kind, but I learnt this version from my Mother in law and is very light and has lesser calories and gets prepared quite quickly when compared to any other type of Chicken Biryani's. As this Express Cooking Event calls for a meal to get ready in less than 30 minutes, I have used left over cooked plain rice, you guys can always make it fresh if you do not have left over rice. Its a complete meal with Biryani, a dessert, and a juice, and is filling but light on stomach. My Version of 'Instant Light Chicken Biryani ' Serves - 2 Ingredients: Canola Oil - 1 tbsp Chicken Breast - 200 gms, washed, and cut into 2 cms cubes Salt - to taste Red Chilli powder - 1 tsp Yogurt - 1 tbsp Tomato paste - 2 tsp (optional) Ginger Garlic paste - 1 tsp Garam Masala - 1 1/2 tsp Dry roasted Cumin seed/Zeera powder - 1 tsp Dry Roasted Coriander/Dhaniya seed powder - 1 tsp Water - 1/2 cup Lemon Juice - 2 or 3 tbsp ( as you like) Saffron thr...

Bhendi, or Okra, is one of my favourite vegetables. It is available very easily in the markets, fresh as well as frozen. I keep buying it from the market very often to cook it for everyone in my home. But, you should always be careful while buying fresh Okra. I always like to buy tender baby okra. Larger pods are tough and fibrous, so look for brightly colored pods smaller than 3 inches (9cm) long, with smooth, unblemished skin and firm texture. Refrigerate okra in a plastic bag for up to three days. Wash okra just before using it. Bhindi - Okra Khatta Salan/Shorba means 'soured stew'. The sourness from the tomatoes and tamarind, a slight heat from red chilli powder and the subtle sweetness from the roasted onions along with the roasted spices impart an aromatic and delectable flavor to this okra stew. This same base is used in many other versions of the  khatta shorba , which are  Karele ka Khatta Shorba , Aloo-Gosht ka Khatta shorba , Arvi-Gosht ka khatta shorba etc. When b...

Soya is an excellent source of Protein including all Amino Acids, being the only vegetable whose protein is complete. It is also a good source of Calcium, Vitamins, Omega-3-Fatty Acids and Dietary Fibre. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol) lowering claim for soya; preventing Cancer and alleviating menopausal synptoms. Soya are also very versatile. They can be had in the form of Soya nuggets, whole Soya beans, or processed as Soya milk, Tofu or Soya sauce. I buy and store those dried soya nuggets in air tight containers in the pantry for very long periods. Dried Soya Nuggets ~ Soya nuggets soaked overnight in water Note : Soak Soya nuggets in surplus fresh cool water for 1-2 hours. Later, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeez...

As usual, today I was scanning the refrigerator for ingredients to prepare a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it. This is great with Parathas, or even along with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, I have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach. Ingredients: Frozen/Fresh Chopped Spinach - 500 gms Yellow Onion - 1, large, chopped Tomato - 2, large, chopped Ginger Garlic paste - 1 tbs Canola Oil - 4 tbsp Green Chilli - 1 tsp, chopped Garam masala - 1 tsp Salt - 2 tsp Red chilli flakes - 1/2 tsp Paneer/Cottage cheese - 250 gms, cubed Canola Oil for frying paneer Light Cream -2 tbsp Method: In a pan, add a tablespoon of oil and fry the onions till very light brown. Add ginger-garlic paste, and green chilli pas...

On a hot summer day all you wish for is a cool refreshing light dessert, that can be prepared instantly. I love this dessert which is also one of my experiment in the kitchen during times when hunger kills me and i have no stores of time to spend in my Kitchen. Try it out and you will love it. I have used jelly powder of the Jell-O brand. You can use any flavour jelly of any brand like an orange jelly powder instead in this recipe and try our your orange cups. Anyways, here's the recipe, Enjoy :-) Total Preperation Time : 10 min Ingredients: Jell-O Strawberry jelly powder - 1 pack/85 gms Water - 1 cup Vanilla ice cream - 2 cups Method: Boil the water and remove into a bowl. Dissolve the jelly powder powder into it. Gradually add the softened vanilla ice cream, stirring with a wire whisk until well blended. Spoon evenly into 4 dessert cups, and then refrigerate 20 mins or until chilled. Luv, Mona

Tahari is a kind of one dish meal made with mutton pieces+rice, or minced meat+rice and masalas for flavor. In this technique, the meat is cooked in seasonings and masalas and later water is poured in to the gravy in which rice is added and it is all cooked together until the rice is done. For this, one has to learn the perfect ratio of water and rice so that the rice does not end up like an over cooked mushy mess. Qimah ki Tahari is different than Biryani . In Mutton or Chicken biryani , Mutton or Chicken is layered along with half cooked rice and finished in the oven until the rice completely done; whereas in Tahari , rice is cooked on dum in the gravy containing Minced meat or Mutton pieces. Qimah ki Tahari, served along with tomato chutney I like Qimah ki Tahari along with 'Tomato Chutney' . On our Saturday's trip to the Niagara Falls , we had Qimah ki Tahari and Tomato chutney for lunch. After a very long drive when we reached there, my hubby was so hungry, we quick...