Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 3 servings
Ingredients
3 cups chopped fenugreek (methi) leaves
3 large potatoes
2 tbsp oil
1 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1/2 tsp turmeric powder (haldi)
salt to taste
Method
Wash and cut potatoes without peeling into cubes.Heat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the red chillies and saute for 10 seconds.Add the potatoes and turmeric powder, mix well and cover and cook for 3 minutes.Add the methi leaves and salt, mix well and cook on a low heat till the potatoes are cooked.Serve hot.
Thursday, November 10, 2016
Flax Seed Powder
Preparation:2 mins
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 8 to 10 tablespoons
Ingredients
1 cup flax seeds
1 tbsp chopped garlic (lehsun)
1 tbsp salt
1 tbsp chilli powder
Method
Dry roast flax seeds on a pan for 3-4 minutes. Then add all ingredients in a bowl.Blend all the ingredients in a mixer to a fine powder.Use as required.
Cook: 5 mins
Total Time: 7 mins
Servings: Makes 8 to 10 tablespoons
Ingredients
1 cup flax seeds
1 tbsp chopped garlic (lehsun)
1 tbsp salt
1 tbsp chilli powder
Method
Dry roast flax seeds on a pan for 3-4 minutes. Then add all ingredients in a bowl.Blend all the ingredients in a mixer to a fine powder.Use as required.
Healthy Ragi Dosa
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 serving
Ingredients
1 cup ragi (nachni / red millet) flour
salt to taste
oil for cooking
Method
In a big mixing bowl, add ragi flour, salt to taste and enough water to make into a smooth paste.Keep aside for 5 minutes.Add more water [as required] to make the batter into a slightly watery consistency.[you could also pulse it in the mixer if there are any lumps].In a seasoned dosa tawa, pour a ladleful of batter from the edges towards the centre to form a round shaped dosa [since the batter is watery,spreading dosa batter in the traditional way is not possible].Allow both the sides to turn golden brown in colour and then fold the dosa into half then fold again.Serve hot with coconut chutney, pickle or coconut-jaggery mix.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 serving
Ingredients
1 cup ragi (nachni / red millet) flour
salt to taste
oil for cooking
Method
In a big mixing bowl, add ragi flour, salt to taste and enough water to make into a smooth paste.Keep aside for 5 minutes.Add more water [as required] to make the batter into a slightly watery consistency.[you could also pulse it in the mixer if there are any lumps].In a seasoned dosa tawa, pour a ladleful of batter from the edges towards the centre to form a round shaped dosa [since the batter is watery,spreading dosa batter in the traditional way is not possible].Allow both the sides to turn golden brown in colour and then fold the dosa into half then fold again.Serve hot with coconut chutney, pickle or coconut-jaggery mix.
Brinjal Soup ( Rasam)
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
2 large brinjals
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
2 cups tamarind (imli) pulp
1/4 cup sliced onions
2 slit green chillies
2 tbsp chopped coriander (dhania)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp rasam powder
a pinch of asafoetida (hing)
salt to taste
Method
Roast brinjals on an open flame till tender, remove skin and mash it make smooth paste.Heat the oil in a deep pan, add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves, red chilies and asafoetida and saute for 20 seconds.Add the onions and green chillies and saute till the onions turn translucent.Add the brinjal paste and turmeric powder, mix well and cook for 2 minutes.Add ginger garlic paste, red chilli powder and rasam powder, mix well and cook for 2 minutes.Add the tamarind pulp with 2 cups of water, mix well and bring to boil.Add the salt and simmer for 5 minutes.Serve hot garnished with coriander.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 servings
Ingredients
2 large brinjals
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson) and
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies
2 cups tamarind (imli) pulp
1/4 cup sliced onions
2 slit green chillies
2 tbsp chopped coriander (dhania)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp rasam powder
a pinch of asafoetida (hing)
salt to taste
Method
Roast brinjals on an open flame till tender, remove skin and mash it make smooth paste.Heat the oil in a deep pan, add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves, red chilies and asafoetida and saute for 20 seconds.Add the onions and green chillies and saute till the onions turn translucent.Add the brinjal paste and turmeric powder, mix well and cook for 2 minutes.Add ginger garlic paste, red chilli powder and rasam powder, mix well and cook for 2 minutes.Add the tamarind pulp with 2 cups of water, mix well and bring to boil.Add the salt and simmer for 5 minutes.Serve hot garnished with coriander.
Shahi Navratna Korma
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
2 chopped carrots
1 cup chopped french beans
1/2 cup chopped potatoes
1 cup chopped cauliflower
2 tbsp poppy seeds (khus-khus)
5 tbsp cashewnuts (kaju)
4 to 5 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
2 tbsp fresh cream
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp sugar
1 tsp saffron (kesar) strands
1/2 tsp chopped green chillies
2 tbsp ghee
salt to taste
water as required
Method
To be ground into a paste
To be ground into a pasteIn a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.Now in a mixer blender add the khuskhus, cashewnuts, bay leaves, green chillies and a little water and blend them into a fine thick paste.
For the saffron
For the saffronMix the saffron with about 3 tbsp of lukeworm water and keep aside.
How to proceed
How to proceedNow in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.Now add the malai and mix.Now add the saffron water into it and let it cook.Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.Serve hot with parathas or jeera rice.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
2 chopped carrots
1 cup chopped french beans
1/2 cup chopped potatoes
1 cup chopped cauliflower
2 tbsp poppy seeds (khus-khus)
5 tbsp cashewnuts (kaju)
4 to 5 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
2 tbsp fresh cream
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp sugar
1 tsp saffron (kesar) strands
1/2 tsp chopped green chillies
2 tbsp ghee
salt to taste
water as required
Method
To be ground into a paste
To be ground into a pasteIn a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.Now in a mixer blender add the khuskhus, cashewnuts, bay leaves, green chillies and a little water and blend them into a fine thick paste.
For the saffron
For the saffronMix the saffron with about 3 tbsp of lukeworm water and keep aside.
How to proceed
How to proceedNow in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.Now add the malai and mix.Now add the saffron water into it and let it cook.Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.Serve hot with parathas or jeera rice.
Sweet Pongal
Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup rice (chawal)
1/4 cup moong dal (split green gram)
1 1/2 cups jaggery (gur)
cardamom (elaichi), cashewnuts (kaju)
1/4 cup ghee
1 tbsp chopped coconut
1 cup milk
2 cups water
Method
Dry roast moog dal to lite brown color.Fry in the ghee cashews, raisin and coconut pieces until golden color.Mix moog dal and rice, wash and clean and cook in pressure cooker with 3 cups of water for 4 whitsle.Take a thick broad vessel pour 2 cups of water and add jaggery to it. when the jagerry melts strain it and take the dirt out. again keep the jagerry syrup in the fire and make a 2 string consistency.Add the rice & dal mix & milk to the syrup and cook until it becomes thick. Finally add the remaining ghee and cashews, raisin and coconut with elachi mix well.Serve when it is cool.
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup rice (chawal)
1/4 cup moong dal (split green gram)
1 1/2 cups jaggery (gur)
cardamom (elaichi), cashewnuts (kaju)
1/4 cup ghee
1 tbsp chopped coconut
1 cup milk
2 cups water
Method
Dry roast moog dal to lite brown color.Fry in the ghee cashews, raisin and coconut pieces until golden color.Mix moog dal and rice, wash and clean and cook in pressure cooker with 3 cups of water for 4 whitsle.Take a thick broad vessel pour 2 cups of water and add jaggery to it. when the jagerry melts strain it and take the dirt out. again keep the jagerry syrup in the fire and make a 2 string consistency.Add the rice & dal mix & milk to the syrup and cook until it becomes thick. Finally add the remaining ghee and cashews, raisin and coconut with elachi mix well.Serve when it is cool.
Coconut Milk Briyani
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
1 cup long grained rice (basmati)
2 cups coconut milk
2 tsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tbsp grated ginger (adrak)
2 green chillies
3 tsp freshly ground black pepper powder
2 onions , chopped
salt to taste
Method
Soak the rice in enough water for 15 minutes.Heat the oil in a pressure cooker, add the cloves, bayleaf, cardamom, ginger-garlic paste, green chillies and onions and saute till it becomes pink.Add the rice and saute for some time till it gives out smell.Pour 2 cups of coconut milk and close the cooker till the rice gets boiled.Finally add the mint, coriander leaves, powdered pepper to the rice, mix well and serve hot with any gravy.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 servings
Ingredients
1 cup long grained rice (basmati)
2 cups coconut milk
2 tsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tbsp grated ginger (adrak)
2 green chillies
3 tsp freshly ground black pepper powder
2 onions , chopped
salt to taste
Method
Soak the rice in enough water for 15 minutes.Heat the oil in a pressure cooker, add the cloves, bayleaf, cardamom, ginger-garlic paste, green chillies and onions and saute till it becomes pink.Add the rice and saute for some time till it gives out smell.Pour 2 cups of coconut milk and close the cooker till the rice gets boiled.Finally add the mint, coriander leaves, powdered pepper to the rice, mix well and serve hot with any gravy.
Zucchini Spicy Dosa
Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 serving
Ingredients
1 cup rice semolina (idli rawa)
1/2 tsp turmeric powder (haldi)
one medium lemon size - tamarind (imli)
grated jaggery (gur)
1/3 cup fresh grated coconut
salt to taste
oil for cooking dosas
3-4 zucchini
For Roasting
7 to 8 dry red chillies ( adjust according to your spice level)
6 tsp coriander (dhania) seeds
4 tsp urad dal (split black lentils)
2 tsp chana dal (split bengal gram)
1 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
cooking oil
Method
Wash and soak the rice for one hour.Using little oil, roast all the ingredients mentioned under \"for roasting\" till you get nice aroma.( Please don't burn the spices). Let it cool down completely.Drain the rice and transfer it into a mixie jar. Now add in all the roasted spices, tamarind, jaggery, salt, turmeric powder and coconut into the same jar. Using sufficient water grind everything into a smooth batter.( Consistency should be like pakoda batter, neither too thin nor too thick).Check for the salt again and adjust.Peel the outer skin of zucchini. Now chop them into thin slices. Drop these slices into the batter.Heat the dosa pan and grease with one tsp of oil.Once the pan is hot enough, Dip the zucchini slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.Cook the dosa by covering the lid in a medium flame.After a 2 minutes, add 1 tsp of oil ,flip the dosa and cook the other side too. Make sure zucchini is cooked nicely.ENJOY THE HOT DOSA WITH GRATED JAGGERY AND BUTTER !"}]
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 4 to 5 serving
Ingredients
1 cup rice semolina (idli rawa)
1/2 tsp turmeric powder (haldi)
one medium lemon size - tamarind (imli)
grated jaggery (gur)
1/3 cup fresh grated coconut
salt to taste
oil for cooking dosas
3-4 zucchini
For Roasting
7 to 8 dry red chillies ( adjust according to your spice level)
6 tsp coriander (dhania) seeds
4 tsp urad dal (split black lentils)
2 tsp chana dal (split bengal gram)
1 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
cooking oil
Method
Wash and soak the rice for one hour.Using little oil, roast all the ingredients mentioned under \"for roasting\" till you get nice aroma.( Please don't burn the spices). Let it cool down completely.Drain the rice and transfer it into a mixie jar. Now add in all the roasted spices, tamarind, jaggery, salt, turmeric powder and coconut into the same jar. Using sufficient water grind everything into a smooth batter.( Consistency should be like pakoda batter, neither too thin nor too thick).Check for the salt again and adjust.Peel the outer skin of zucchini. Now chop them into thin slices. Drop these slices into the batter.Heat the dosa pan and grease with one tsp of oil.Once the pan is hot enough, Dip the zucchini slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.Cook the dosa by covering the lid in a medium flame.After a 2 minutes, add 1 tsp of oil ,flip the dosa and cook the other side too. Make sure zucchini is cooked nicely.ENJOY THE HOT DOSA WITH GRATED JAGGERY AND BUTTER !"}]
Aloo Beetroot Paratha
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
To Be Mixed Together For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
1/2 cup boiled , peeled and mashed beetroot
1 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1 tbsp freshly grated coconut
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same to make more 1 more paratha.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
To Be Mixed Together For The Stuffing
1/2 cup boiled , peeled and mashed potatoes
1/2 cup boiled , peeled and mashed beetroot
1 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera) powder
1 tbsp freshly grated coconut
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook the paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same to make more 1 more paratha.Serve hot.
Paneer Roti
Preparation:25 mins
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 rotis
Ingredients
Fort He Dough
2 cups whole wheat flour (gehun ka atta)
1 1/2 tbsp melted butter
salt to taste
To Be Mixed Together For The Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tbsp chilli powder
turmeric powder (haldi) (haldi)
salt to taste
Other Ingredients
ghee for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 6 equal portions and keep aside.
How to proceed
How to proceedDivide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 5 more rotis.Serve hot with curds.
Cook: 10 mins
Total Time: 35 mins
Servings: Makes 6 rotis
Ingredients
Fort He Dough
2 cups whole wheat flour (gehun ka atta)
1 1/2 tbsp melted butter
salt to taste
To Be Mixed Together For The Stuffing
1 1/2 cups grated paneer (cottage cheese)
2 tbsp fresh cream
1 tbsp finely chopped coriander (dhania)
1 tbsp chilli powder
turmeric powder (haldi) (haldi)
salt to taste
Other Ingredients
ghee for cooking
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 6 equal portions and keep aside.
How to proceed
How to proceedDivide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 5 more rotis.Serve hot with curds.
Sesame and Coriander Stuffed Roti
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
To Be Mixed and Kneaded Into A Soft Dough
2 cups whole wheat flour (gehun ka atta)
4 tsp ghee
salt to taste
1/2 tsp freshly ground black pepper (kalimirch) powder
water as required
For The Stuffing Mixture
1 cup sesame seeds (til)
1 cup chopped coriander (dhania)
salt to taste
2 tsp lemon juice
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
Method
For the stuffing mixture
For the stuffing mixtureGrind sesame seeds and coriander in the mixture for two rounds and place it in a bowl. Add remaining masala and keep it aside.
How to proceed
How to proceedDivide the stuffing mixture and dough into 6 equal portions and keep aside.Take a portion from the dough, apply flour on both the sides and make small roti out of it.Put the stuffing portion (small balls which you made out of sesame and coriander mixture)in between the roti which you made and make potli out of the same.Again brush it with flour from both the sides and make the roti.On the tava add half tsp of oil and place the roti.After its golden brown turn the side and again add some oil.When the roti is cooking from both the sides serve it hot with tea or phudina chutney"}]
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings
Ingredients
To Be Mixed and Kneaded Into A Soft Dough
2 cups whole wheat flour (gehun ka atta)
4 tsp ghee
salt to taste
1/2 tsp freshly ground black pepper (kalimirch) powder
water as required
For The Stuffing Mixture
1 cup sesame seeds (til)
1 cup chopped coriander (dhania)
salt to taste
2 tsp lemon juice
2 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
Method
For the stuffing mixture
For the stuffing mixtureGrind sesame seeds and coriander in the mixture for two rounds and place it in a bowl. Add remaining masala and keep it aside.
How to proceed
How to proceedDivide the stuffing mixture and dough into 6 equal portions and keep aside.Take a portion from the dough, apply flour on both the sides and make small roti out of it.Put the stuffing portion (small balls which you made out of sesame and coriander mixture)in between the roti which you made and make potli out of the same.Again brush it with flour from both the sides and make the roti.On the tava add half tsp of oil and place the roti.After its golden brown turn the side and again add some oil.When the roti is cooking from both the sides serve it hot with tea or phudina chutney"}]
Rice and Vegetables with South Indian Flavour
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup cooked rice
1/2 cup chopped capsicum
1/4 cup roasted and chopped brinjal (baingan / eggplant)
1/4 cup cooked rajma (kidney beans)
salt to taste
2 tbsp rasam powder
1 tsp turmeric powder (haldi)
2 tsp khajur imli ki chutney
1 tbsp ghee
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
Method
Heat the ghee in a kadhai and add the mustard seeds, urad dal and cumin seeds.When the seeds crackle, add the asafoetida and the vegetables, mix well and saute for 2 minutes.Add the remaining ingredients, mix well and cook for 5 minutes.Add the rice, mix well and cook for 2 minutes.Serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 8 servings
Ingredients
1 cup cooked rice
1/2 cup chopped capsicum
1/4 cup roasted and chopped brinjal (baingan / eggplant)
1/4 cup cooked rajma (kidney beans)
salt to taste
2 tbsp rasam powder
1 tsp turmeric powder (haldi)
2 tsp khajur imli ki chutney
1 tbsp ghee
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
Method
Heat the ghee in a kadhai and add the mustard seeds, urad dal and cumin seeds.When the seeds crackle, add the asafoetida and the vegetables, mix well and saute for 2 minutes.Add the remaining ingredients, mix well and cook for 5 minutes.Add the rice, mix well and cook for 2 minutes.Serve hot.
Andhra Pulao
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup soaked long grained rice (basmati)
1 chopped potatoes
1/2 cup chopped onions
1/4 cup green peas
1/4 tsp turmeric powder (haldi)
1/4 tsp biryani masala powder
salt to taste
2 tbsp oil
2 bayleaves (tejpatta)
To Be Blended Into A Smooth Paste
1 onion
1/4 cup grated coconut
7 garlic (lehsun) cloves
1 tbsp ginger (adrak)
1 tsp poppy seeds (khus-khus)
3 to 4 green chillies
3 peppercorns (kalimirch)
1 clove
1 cinnamon (dalchini) stick
1 cardamom (elaichi)
Method
Heat the oil in a pan, add bay leaf and chopped vegetables and fry for a minute.Add the paste and saute for 2 to 3 minutes.Add the turmeric powder, biryani masala, salt, and saute for 1 minute.Add the rice into it and mix it properly.Add 2 cups of water and close the lid and simmer the gas until rice cooked.Garnish with coriander and serve hot.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings
Ingredients
1 cup soaked long grained rice (basmati)
1 chopped potatoes
1/2 cup chopped onions
1/4 cup green peas
1/4 tsp turmeric powder (haldi)
1/4 tsp biryani masala powder
salt to taste
2 tbsp oil
2 bayleaves (tejpatta)
To Be Blended Into A Smooth Paste
1 onion
1/4 cup grated coconut
7 garlic (lehsun) cloves
1 tbsp ginger (adrak)
1 tsp poppy seeds (khus-khus)
3 to 4 green chillies
3 peppercorns (kalimirch)
1 clove
1 cinnamon (dalchini) stick
1 cardamom (elaichi)
Method
Heat the oil in a pan, add bay leaf and chopped vegetables and fry for a minute.Add the paste and saute for 2 to 3 minutes.Add the turmeric powder, biryani masala, salt, and saute for 1 minute.Add the rice into it and mix it properly.Add 2 cups of water and close the lid and simmer the gas until rice cooked.Garnish with coriander and serve hot.
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