Ingredients:
8 cubes Paneer
4 Salad Tomatoes
8 Pineapple chunks
8 Cauliflower Florets
1 Green Pepper, cut into squares
1 Yellow Pepper, cut into squares
Seasoned Oil
1 tsp Salt
1 tbsp Soya Oil
2 tbsp Chilli Sauce
1 tbsp Clear Honey
2 tbsps Lemon juice
1 tsp Black Peppercorns, crushed
Method:
Preheat the grill to hot. Thread the prepared vegetables, pineapple and the paneer onto 4 skewers, alternating the ingredients. Set the skewers on a flameproof dish or grill tray.
In a small mixing bowl mix all the ingredients for the seasoned oil. If the mixture is a little too thick, add 1 tbsp of water to loosen it.
Using a pastry brush, baste the vegetables with the seasoned oil. Grill under the preheated grill for about 10 minutes until the vegetables begin to darken slightly, turning the skewers to cook evenly.
Serve on a bed of plain boild rice.
Wednesday, October 28, 2009
Beans Curry
Ingredients:
6 Curry leaves
tsp Kalonji
3 Dried Red Chillies
2 tbsps Lemon juice
3 Garlic pods, sliced
2 tbsps Vegetable Oil
tsp Fenugreek seeds
2 tsps Desiccated Coconut
1 medium Carrot, cut into strips
3 Fresh Green Chillies, chopped
1 medium Red Pepper, cut into strips
50 gms French Beans, diagonally sliced
115 gms Red Kidney Beans, boiled and drained
1 tsp Salt
Method:
Heat the oil in a medium deep frying pan. Add the curry leaves, garlic cloves, dried chillies, onion and fenugreek seeds.
When these turn a shade darker, add the remaining ingredients, stirring constantly. Lower the heat, cover and cook for about 5 minutes.
Transfer to a serving dish and serve with extra coconut if wished.
Tip: Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.
6 Curry leaves
tsp Kalonji
3 Dried Red Chillies
2 tbsps Lemon juice
3 Garlic pods, sliced
2 tbsps Vegetable Oil
tsp Fenugreek seeds
2 tsps Desiccated Coconut
1 medium Carrot, cut into strips
3 Fresh Green Chillies, chopped
1 medium Red Pepper, cut into strips
50 gms French Beans, diagonally sliced
115 gms Red Kidney Beans, boiled and drained
1 tsp Salt
Method:
Heat the oil in a medium deep frying pan. Add the curry leaves, garlic cloves, dried chillies, onion and fenugreek seeds.
When these turn a shade darker, add the remaining ingredients, stirring constantly. Lower the heat, cover and cook for about 5 minutes.
Transfer to a serving dish and serve with extra coconut if wished.
Tip: Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.
Sweet Corn
Ingredients:
1 cup - cooked sweet corn kernels
¼ cup - chopped capsicum
¼ cup - chopped tomatoes
¼ cup - low fat paneer (cottage cheese)/tofu (soya paneer) cubes
½ cup - chopped onions
1 tsp - chopped green chillies
½ tsp - grated ginger
½ tsp - black salt (sanchal)
½ tsp - chaat masala
¼ tsp - freshly ground pepper
salt to taste
To Garnish:
2 tbsp - chopped coriander
Method:
1. Heat the oil on a non-stick tava (griddle), add the onions and fry for a while.
2. Add the green chillies, ginger and capsicum and fry again.
3. Add all the other remaining ingredients, mix well and saute for some time.
4. Serve hot garnished with coriander.
Cooking Time: Nil
Preparation Time: 20 mins
Serves: 4
Note:
A nutritious, low fat, low cholesterol chatpatta veggie chaat that relies on low fat paneer to stay 'heart-friendly'.
1 cup - cooked sweet corn kernels
¼ cup - chopped capsicum
¼ cup - chopped tomatoes
¼ cup - low fat paneer (cottage cheese)/tofu (soya paneer) cubes
½ cup - chopped onions
1 tsp - chopped green chillies
½ tsp - grated ginger
½ tsp - black salt (sanchal)
½ tsp - chaat masala
¼ tsp - freshly ground pepper
salt to taste
To Garnish:
2 tbsp - chopped coriander
Method:
1. Heat the oil on a non-stick tava (griddle), add the onions and fry for a while.
2. Add the green chillies, ginger and capsicum and fry again.
3. Add all the other remaining ingredients, mix well and saute for some time.
4. Serve hot garnished with coriander.
Cooking Time: Nil
Preparation Time: 20 mins
Serves: 4
Note:
A nutritious, low fat, low cholesterol chatpatta veggie chaat that relies on low fat paneer to stay 'heart-friendly'.
Tuesday, October 13, 2009
BESAN LADOO
Ingredients :
Besan - 4 cups (a bit thicker than ordinary)
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.
Method :
1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3. When the aroma comes, remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds and shape the mixture into balls.
Besan - 4 cups (a bit thicker than ordinary)
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.
Method :
1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3. When the aroma comes, remove from heat and cool.
4. Add the powdered sugar to it and mix well.
5. Add the almonds and shape the mixture into balls.
DAL PAYASAM
Ingredients :
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
Method :
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
12. It tastes great if eaten cold too
Moong Dal (lentil) - 1 cup
Coconut - 1/2
Jaggery - 2 cups (grated)
Cardamom powder - 1 tsp.
Cashewnuts - 1/4 cup
Raisins - 1/4 cup
Ghee
Method :
1. Wash and drain the dal. Fry it in hot ghee for 2-3 mins. Keeo aside.
2. Fry the cashews and raisins in ghee and keep aside.
3. Cut 5-6 coconut rings and chop it further to small pieces. Fry it in ghee and keep aside.
4. Grate the remaining coconut and grind it with 1 cup hot water.
5. Drain and reserve the coconut milk. This will be thicker.
5. Again add 1 cup hot water to the ground and drained coconut and grind.
6. Squeeze the milk out and reserve in a separate bowl from the previous.
7. Add this second milk to the fried dal and pressure cook it.
8. In the meantime, boil 1- 1/2 cup water and add the jaggery to it.
9. Boil it till the liquid obtains a thick consistency. Pour this into the boiled dal mixture and stir well.
10. Cook for a few mins. Add cardamom pwd. and the fried cocunut pieces, cashews and raisins.
11. Keep strring all the time. Add the thick coconut milk and mix well. Remove from heat and serve hot.
12. It tastes great if eaten cold too
KAJU BHARFI
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.
SWEET MANGO CHUTNEY
Ingredients
3 large mangoes, peeled and cut into chunks
(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil
Method
Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the Ingredients with
the mango without adding any water, to a smooth
paste.
Adjust salt if needed.
Remove from blender and store in an
airtight container.
This chutney keeps well for over a week
when properly stored in the fridge
3 large mangoes, peeled and cut into chunks
(Use slightly ripened ones)
2 tsp sugar or jaggery
1 tsp lime juice
5 large dates, pitted
1 tsp cumin seeds, roasted
1/2 tsp coriander seeds, roasted
Salt to taste
2 tsp cooking oil
Method
Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks
till they turn mushy.
Drain, mash well and set aside to cool.
Blend together the rest of the Ingredients with
the mango without adding any water, to a smooth
paste.
Adjust salt if needed.
Remove from blender and store in an
airtight container.
This chutney keeps well for over a week
when properly stored in the fridge
MASALA VADA
Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
Required Ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste
(do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg
powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a
golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.
Serves 4-5
Required Ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste
(do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg
powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a
golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.
SAMOSA
Ingredients
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh
MILK APPAM
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this ,
add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one
in oil and fry. Turn it over in oil until it is fully cooked.
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this ,
add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one
in oil and fry. Turn it over in oil until it is fully cooked.
MASALA DOSA
Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
emove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
emove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.
Wednesday, September 23, 2009
COCONUT BURFI
Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use Method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use Method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
BIRIYANI
Ingredients: (serves 6)
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish
Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish
Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
CAULIFLOWER CURRY
Ingredients
Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes
- 2 cups Oil
- 4 tablespoons Coriander leaves
- 1 tablespoon Rasam powder
- 2 teaspoon Cummin seeds
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Turmeric powder
- 1/4 teaspoon Hing powder
- 1/4 teaspoon Onion
- 2 Green chillies
- 2 Capsicum
- 1 Ginger
Method:
Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice.
Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes
- 2 cups Oil
- 4 tablespoons Coriander leaves
- 1 tablespoon Rasam powder
- 2 teaspoon Cummin seeds
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Turmeric powder
- 1/4 teaspoon Hing powder
- 1/4 teaspoon Onion
- 2 Green chillies
- 2 Capsicum
- 1 Ginger
Method:
Chop all vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice.
VEGETABLE PIE
Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other Ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other Ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
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