HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

INGREDIENTS:

Basmati Rice                      - 2 cups

Carrots                               - 1/2 cup

Cauliflower                        - 1/2 cup

Beans                                  - 1/2 cup

Peas                                    - 1/2 cup

Potato                                 - 2

Tomato                               - 2

Green chillies                     - 3

Yogurt                                - 1/2 cup

Milk                                    - 1/4 cup 

Oil                                       - 5 tbsp 

Ghee                                   - 3 tbsp

Cashew Nuts                       - few

Raisins                                - 2 tbsp

Saffron                               - 6  strands 

Cloves                                 - 6

Black cardamom                - 2

Green cardamom                - 3

Star Anise                           - 2

Cinnamon                           - 2 " stick

Bay leaves                           - 2 

Coriander powder               - 1 tbsp

Garam masala                     - 1 tbsp

Ginger and Garlic paste      - 1 tbsp

Chilli Powder                      - 1/2 tbsp

Coriander leaves                  - 3 tbsp

Mint leaves                           - 3 tbsp

Fried onions                         - 1/2 cup

Salt                                       - to taste 

METHOD:

Fry onions and cashews in oil till golden brown and drain all oil and keep aside.

Soak saffron in warm milk and keep aside.

FOR RICE:

Wash and soak rice in water for 30 mins.

Add 2 cloves ,one green cardamom, 1 tbsp oil to it and cook till 3/4 done.

Drain the water and keep it aside.


FOR GRAVY:

Chop carrot ,beans ,potato, cauliflower  into big florets , tomato into big squares and simply add peas.

Marinate the vegetables with  ginger and garlic paste, chilli paste, coriander powder, garam masala powder, coriander leaves, mint leaves, oil 1 tbsp and 1 tbsp of salt.

Mix them well ,close with a lid and marinate for 15 mins.

Take a large pan.when hot.

Add 4 tbsp oil then. 

Add 4 cloves , black cardamom,  green cardamoms , star anise,bay leaves,cinnamon and saute for a min.

Add ginger garlic paste and saute till the raw smell fades.

Add chopped tomatoes and saute for 2 minutes.

Now add the marinated vegetables , chillies  to the oil. saute  well 

Add 1/2 cup of curd and mix well 

Cook on a medium flame till the vegetables are 3/4th cooked.

Remove from  flame and keep it aside.

Take a wide bottomed vessel..

Spread half of the masala as a first layer. 

Throw in coriander leaves, mint leaves, on the top of the first layer of gravy.

Second layer is rice ..spread half of the cooked rice.

Again the third layer is done with the remaining masala, throw in mint, coriander leaves on the top of the gravy.

Spread the remaining rice on the top of the gravy.

Add  milk on the top most layer of rice in a circular form.

Spread fried cashew nuts and fried onions and apply ghee on the top of the rice and cook on a very low flame covering with tight lid for 30 mins.

Then remove from flame.Open just before serving.

Yummy Hyderabadi Veg Dum Biryani is now ready to taste.

Goes well with any raita.

MURTABAK MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

INGREDIENTS:

Plain Flour                        - 2 cups

Water                                 - 1 cup

Salt                                    - 1 tsp 

Oil                                      - 5 tbsp

INGREDIENTS FOR FILLING: 

Minced Mutton                 - 250 g 

Eggs                                  - 5

Onions                              - 2

Ginger & Garlic Paste     - 1 tbsp

Green Chilli                     - 1 

Garam Masala Powder    - 1 tsp

Chilli Powder                   - 1/2 tsp

Turmeric Powder             - 1/4 tsp

Curry leaves                     - 1 sprig

Coriander leaves              - 2 tbsp

Salt                                   - to taste

METHOD:


Mix Plain flour, salt, oil and water and knead well.

Cover the bowl with a damp cloth and keep aside.

Take a frying pan.When hot..
Add onions and saute till golden brown.

Add ginger and garlic paste and saute till the raw smell fades.

Then add chilli turmeric and garam masala and salt.

Add minced mutton and curry leaves.

Add some water and cook for 10 min.

Remove from flame and let it cool. 

When cold add beaten eggs and coriander leaves and set aside. 

Make  lemon sized balls with the dough.

Now flatten it using a roller and make chapathi. 

Heat Tawa and place the rolled  chapathi.

Place the filling on chapathi and fold the four edge.

Pour some oil around and press the edges.

Apply some oil and cook the other side.

Cook until it becomes crispy.

Yummy Murtabak is ready to taste.

Serve hot with Chili Sauce or Tomato Ketchup.

Its a good lunch box recipe for Kids..

SAMOSA.. INDIAN TEA SNACKS

SAMOSA.. INDIAN TEA SNACKS

SAMOSA

INGREDIENTS:

FOR DOUGH:

All Purpose flour                - 3 cups

Oil or butter                        - 5 tbsp 

Salt                                      - to taste

Water                                   - as required 

For Filling :

Onions                                 - 2 

Ginger & Garlic paste        - 1 tbsp

Potatoes                              - 4 

Green Peas                         - 1/2 cup

Carrots                               - 1/2 cup 

Chili powder                      - 1 tsp

Coriander powder             - 1 tsp

Turmeric powder              - 1 tsp

Garam masala                  - 1/2 tsp

Cumin seeds                     - 1 tbsp

Oil                                    - 3 tbsp 

Salt                                   - to taste

Coriander leaves              - 5 tbsp

Oil                                    - for deep frying


METHOD:

Take  a bowl add all purpose flour, salt and butter or oil.Mix well.

Add water little by little and knead it to dough.Dough should be little stiff.


Cover the dough with plastic foil wrap or a wet cloth and set aside for half an hour.


FOR FILLING: 

Take a frying pan and add 3 tbsp of oil.when hot

Add cumin seeds.then

Add chopped onions and saute till transparent.

Add ginger and garlic paste and saute till the raw smell fades.

Add chopped carrots and green peas.Saute well and cook for 5 minutes.

Add red chili powder,coriander powder and turmeric powder saute well till the raw smell fades.

Add boiled potato cut into cubes.Mix well. 

Add Garam masala in this stage. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.


Divide the dough into equal sized ball.

Roll the ball using roller.

Cut the rolled chapathi into 2 equal parts with knife.

Take one part,apply few drops of water on half part of straight edge.

Join along the straight edge, by overlapping them and prepare a cone.

Hold the cone between your thumb and fingers.

Stuff the cone with the prepared filling till 3/4 of the cone .

Apply few drops of water and seal the bottom well.

Follow same procedure to prepare  rest of samosas.

Let it to rest for 10 mins.

Take deep frying pan add  oil  for deep frying when hot

Drop prepared samosas into  oil  once it gets hot and fry them on medium flame.

Keep on turning so they get cooked properly all sides.

Drain them on Kitchen tissue so the excess oil is absorbed.

Yummy Samosa are ready to serve.

Serve with red or green chutney or tomato ketchup.

Non-vegetarians can make chicken or mutton fillings as per their wish for this type of Samosas...

ROUND DOILY MY RECENT  CROCHET WORK....

This doily is my recent work... I started  losing interest in crocheting nowadays so to encourage myself I thought of doing one to bring back my interest...yeah now my interest is renewed and I have one more ongoing process too... will upload it soon after finishing it.......

PEPPER CURRY OR MILAGU KUZHAMBU

PEPPER CURRY OR MILAGU KUZHAMBU

              PEPPER CURRY OR MILAGU KUZHAMBU

INGREDIENTS:

Shallots                            - 1/2 cup 

Garlic                               - 1/4 cup

Tamarind juice                - 1/4 cup

Tomato                             - 1

Pepper                              - 3 tbsp

Cumin                              - 2 tbsp

Turmeric powder             - 1/2 tsp

Oil                                    - 4 tbsp

Mustard                           - 1/2  tsp

Fenugreek seeds              - 1 tsp

Vegetables Any                 - 1/2 cup

Salt                                    - to taste

Curry                                 - 2 tbsp

Coriander leaves               - 2 tbsp

Method:

Chop small onion, garlic,  tomato.

Dry roast pepper, cumin seeds in  pan. Cool and grind in blender to coarse powder.

Make tamarind juice and set aside.

Take a sauce dish add oil.When hot

Temper with mustard and fenugreek seeds.

Add chopped, onion, garlic, curry, coriander leaves and saute well.

Add tomato, salt, vegetables and saute well.

Add tamarind juice, turmeric powder,pepper and cumin powder and allow to boil.

Remove from flame.

Garnish with coriander leaves.

Serve hot with Rice.

SOOJI OR RAVA IDLI

SOOJI OR RAVA  IDLI

RAVA  IDLI

INGREDIENTS:

Sooji or Rava              - 1 1/2 cups

Curd                            - 1 cup 

Asafoetida                   - 1/2 tsp 

Mustard seeds             -1/2 tsp

Urad dal                      - 1 tsp

Channa dal                  - 1 tsp

Cashews  nuts              - 7 

Coriander leaves          - 2 tsp 

Curry leaves                 - 1 sprig

Ginger                          - 1 inch 

Green chillies               - 2 

Salt                               - to taste 

Oil                                 - 2 tsp

Eno or baking soda      - 1/2 tsp


Method:

Take a frying pan.. Add oil when hot.

Add mustard seeds when splutters.

Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.

Add Asafoetida and  curry leaves to it.

Add chopped green chillies and chopped or grated ginger.

Add rava and roast till golden brown.

Allow this mixture to cool.

Add whipped curds, salt & eno or baking soda.

Mix well without lumps to idli batter consistency.

Rest this mixture for 30 minutes.

Pour this batter onto greased idli plates.

Steam for 10 minutes.

Easy and Tasty Rava idli is ready to taste.

Serve with sambar and chutney..

PINEAPPLE RASAM

PINEAPPLE RASAM

PINEAPPLE RASAM

Pineapple                         - 1/2 

Tomato                             - 1

Toor dal water                 - 2 cups

Turmeric powder             - 1/4 tsp

Lemon juice                     - 2 tsp

Coriander leaves              - 2 tsp

Rasam Powder                 - 2 tsp

Salt                                   - to taste

Oil                                     - 1 tsp  

Mustard seeds                   - 1/2 tsp

Urad dal                            - 1/2 tsp

Curry leaves                      - 1 sprig

Jeera                                 - 1/2 tsp

Asafoetida                         - 1/4 tsp

Pineapple pieces               - 5 tsp


METHOD:

Pressure cook toor dal  strain the water and set aside..

Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.

Grind the remaining pineapple slices to fine paste or filter it and set aside.

Now heat oil in a frying pan when hot..

Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then 

Add the chopped pineapple and saute well for few mins.

Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and  mix it well.

Add the dal water mix and rasam powder to the seasoning and stir it well.

Let it cook for 5 mins.

Garnish with coriander leaves and remove from fire.

Yummy pineapple rasam is ready to taste.

BEETROOT RASAM

BEETROOT RASAM

GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup

Turmeric powder       - 1/4 tsp

Carrots                       - 1/2 cup

Green peas                 - 1/2 cup

Ginger                        - 2 inches

Onion                         - 1

Garlic cloves              - 2 


Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2

Bay leaf                     - 1

Cinnamon stick         - 1 inch

Peppercorns               - 5

Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp

Salt                            - to taste

Oil                              - 1 tbsp

Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....

BEETROOT RASAM

BEETROOT RASAM

Beetroot Rasam

INGREDIENTS:


Grated beetroot         - 1 cup

Tomato                      - 1 

Tamarind pulp          - 1/4 cup 

Turmeric powder      - 1/2 tsp

Garlic cloves             - 1 tsp

Rasam powder          - 1 tbsp

Asafoetida                - 1/4 tsp

Mustard seeds          - 1tsp

Coriander leaves      - 1tsp

Salt                           - to taste

Oil                            - 1 tsp

Method:

Grate the beetroot cook  with 1/2 cup of water. Once cooked,

Add the tomato, tamarind pulp, turmeric powder and salt to it. Keep it aside. 

Take a frying pan, add 1 tsp of oil and

Add the mustard seeds. When splutters 

Add the garlic  asafoetida powder and curry leaves. saute for few seconds. 

Add tamarind juice. bring to boil. 

Add  cooked beetroot mixture, rasam powder and enough water. 

check for consistency and bring to a boil. 

Switch of the flame and garnish with coriander leaves.