Sunday, November 16, 2008
Feedback
Please feel free to communicate with me about my blog. My mail ID is "sheetalarya2007@gmail.com".
TIP
To prepare hydrabadi biriyani, soak the rice in specified quantity of water for half an hour and fry the rice in ghee. Don't drain the water, retain it and mix it with sour curds and pour over cooked vegetables (which have been fried with ground masala).
Friday, November 14, 2008
Hyderabadi Biriyani
Ingredients :
1) Rice = 4 cups
2) Sour curds = 2 cups
3) Water = 2 cups
4) Ghee = 2 teaspoons
5) Mixed chopped vegetables = 1/2 cup (1 potato, 1/2 Beetroot, few french beans and shelled peas )
6) Ginger-garlic paste = 2 teaspoons
7) Onions cut lengthwise = 3 medium sized
8) Garlic flakes = 5
9) Cashew nuts = 10
Grind together these ingredients in the order specified-
1) Baby onions = 6
2) Green chillies = 3
3) Cardamons = 5
4) Daal-cheeni = 1/2 Inch long
METHOD:
1) Heat a little ghee in a non-stick container and fry rice in it.
2) Fry a little oil in a cooker and fry garlic flakes till they are brown.
3) Fry onions in a cooker till they are golden brown.
4) Add the ground masala and chopped vegetables and cook them.
5) When they are done, pour sour curds, water and rice alongwith a salt.
6) Close the cooker and continue cooking till a whistle comes.
7) After the pressure gets reduced open the cooker and garnish with cashewnuts fried in ghee.
8) Transfer in a casserole, if u intend to eat this dish later.
9) serve with raitha (optional).
1) Rice = 4 cups
2) Sour curds = 2 cups
3) Water = 2 cups
4) Ghee = 2 teaspoons
5) Mixed chopped vegetables = 1/2 cup (1 potato, 1/2 Beetroot, few french beans and shelled peas )
6) Ginger-garlic paste = 2 teaspoons
7) Onions cut lengthwise = 3 medium sized
8) Garlic flakes = 5
9) Cashew nuts = 10
Grind together these ingredients in the order specified-
1) Baby onions = 6
2) Green chillies = 3
3) Cardamons = 5
4) Daal-cheeni = 1/2 Inch long
METHOD:
1) Heat a little ghee in a non-stick container and fry rice in it.
2) Fry a little oil in a cooker and fry garlic flakes till they are brown.
3) Fry onions in a cooker till they are golden brown.
4) Add the ground masala and chopped vegetables and cook them.
5) When they are done, pour sour curds, water and rice alongwith a salt.
6) Close the cooker and continue cooking till a whistle comes.
7) After the pressure gets reduced open the cooker and garnish with cashewnuts fried in ghee.
8) Transfer in a casserole, if u intend to eat this dish later.
9) serve with raitha (optional).
Thursday, October 16, 2008
Palak Paneer
INGRIDIENTS :
Paalak (Spinach) = 4
Oninons = 5
Moong daal = 3 Tablespoons
Oil = Little
Salt = As required
Green chillies = 3
Paneer = 1
MASALA :
1)Grind together the following after frying in a little oil.
2)Heat a little oil and when it is done, add mustard seeds.
3)When they crackle add onions and fry till they are golden brown.
4)Add greean chillies and fry, later add the masala (Ginger garlic paste and tomatoes).
5)Fry till the raw smell goes. Cool it and grind it into a smooth paste.
METHOD :
1) Take some water in a vessel. Put finely chopped spinach in it. Wait til the water boils.
2) Don't throw the water, retain it into a vessel.
3) Add this water in wheat flour and knead it into a dough. Leave it for some time.
4) Heat a little oil and put moong dal in it, when they crackle put finely chpped onioins and fry.
5) Later put ginger-garlic paste in it and fry till the raw smell goes.
6) Now put the ground palak.
8) Let the mixture boil, add salt as required.
9) Now take a little ghee in a saucepan and heat it. Then, fry paneer (Cut into small pieces, see that they wont get brown in colour).
10) Add little water to the palak mixture, by checking its consistency.
11) Now put fried paneer pieces along with moong dal soaked in water for sometime.
12) Garnish with coriander or kaju if desired.
13) Serve with patience and love.
Paalak (Spinach) = 4
Oninons = 5
Moong daal = 3 Tablespoons
Oil = Little
Salt = As required
Green chillies = 3
Paneer = 1
MASALA :
1)Grind together the following after frying in a little oil.
2)Heat a little oil and when it is done, add mustard seeds.
3)When they crackle add onions and fry till they are golden brown.
4)Add greean chillies and fry, later add the masala (Ginger garlic paste and tomatoes).
5)Fry till the raw smell goes. Cool it and grind it into a smooth paste.
METHOD :
1) Take some water in a vessel. Put finely chopped spinach in it. Wait til the water boils.
2) Don't throw the water, retain it into a vessel.
3) Add this water in wheat flour and knead it into a dough. Leave it for some time.
4) Heat a little oil and put moong dal in it, when they crackle put finely chpped onioins and fry.
5) Later put ginger-garlic paste in it and fry till the raw smell goes.
6) Now put the ground palak.
8) Let the mixture boil, add salt as required.
9) Now take a little ghee in a saucepan and heat it. Then, fry paneer (Cut into small pieces, see that they wont get brown in colour).
10) Add little water to the palak mixture, by checking its consistency.
11) Now put fried paneer pieces along with moong dal soaked in water for sometime.
12) Garnish with coriander or kaju if desired.
13) Serve with patience and love.
Friday, October 3, 2008
Palak Paneer
INGRIDIENTS :
Paalak (Spinach) = 4
Oninons = 5
Moong daal = 3 Tablespoons
Oil = Little
Salt = As required
Green chillies = 3
Paneer = 1
MASALA :
1)Grind together the following after frying in a little oil.
2)Heat a little oil and when it is done, add mustard seeds.
3)When they crackle add onions and fry till they are golden brown.
4)Add greean chillies and fry, later add the masala (Ginger garlic paste and tomatoes).
5)Fry till the raw smell goes. Cool it and grind it into a smooth paste.
METHOD :
1) Take some water in a vessel. Put finely chopped spinach in it. Wait til the water boils.
2) Don't throw the water, retain it into a vessel.
3) Add this water in wheat flour and knead it into a dough. Leave it for some time.
4) Heat a little oil and put moong dal in it, when they crackle put finely chpped onioins and fry.
5) Later put ginger-garlic paste in it and fry till the raw smell goes.
6) Now put the ground palak.
8) Let the mixture boil, add salt as required.
9) Now take a little ghee in a saucepan and heat it. Then, fry paneer (Cut into small pieces, see that they wont get brown in colour).
10) Add little water to the palak mixture, by checking its consistency.
11) Now put fried paneer pieces along with moong dal soaked in water for sometime.
12) Garnish with coriander or kaju if desired.
13) Serve with patience and love.
Paalak (Spinach) = 4
Oninons = 5
Moong daal = 3 Tablespoons
Oil = Little
Salt = As required
Green chillies = 3
Paneer = 1
MASALA :
1)Grind together the following after frying in a little oil.
2)Heat a little oil and when it is done, add mustard seeds.
3)When they crackle add onions and fry till they are golden brown.
4)Add greean chillies and fry, later add the masala (Ginger garlic paste and tomatoes).
5)Fry till the raw smell goes. Cool it and grind it into a smooth paste.
METHOD :
1) Take some water in a vessel. Put finely chopped spinach in it. Wait til the water boils.
2) Don't throw the water, retain it into a vessel.
3) Add this water in wheat flour and knead it into a dough. Leave it for some time.
4) Heat a little oil and put moong dal in it, when they crackle put finely chpped onioins and fry.
5) Later put ginger-garlic paste in it and fry till the raw smell goes.
6) Now put the ground palak.
8) Let the mixture boil, add salt as required.
9) Now take a little ghee in a saucepan and heat it. Then, fry paneer (Cut into small pieces, see that they wont get brown in colour).
10) Add little water to the palak mixture, by checking its consistency.
11) Now put fried paneer pieces along with moong dal soaked in water for sometime.
12) Garnish with coriander or kaju if desired.
13) Serve with patience and love.
Wednesday, September 17, 2008
GOBHI KE PARATHE (CAULIFLOWER PARATHE)
INGRIDIENTS :
1) Cauliflower - 1 medium sized cut into small pieces
2) Black crystal salt - Half a teaspoon
3) Saunf - 1 teaspoon
4) Ajwain seeds - 1 teaspoon
5) Wheat flour - 2.5 cups
6) Salt - as per your requirements
7) Oil - 2 teaspoons
8) Onions - 2
GRIND TOGETHER THESE INGRIDIENTS AFTER FRYING THEM IN A LITTLE OIL IN THE ORDER SPECIFIED :
1) Ginger - 1.5 Inch long (finely cut)
2) Garlic - 5 cloves
3) Green chillies - 5
METHOD :
1) Mix all the ingridients in the wheat flour along with water.
2) Heat a little oil and fry finely chopped onions.
3) When they turn golden brown, add the ground mixture and fry till the raw smell goes.
4) Add cauliflower pieces and powdered black crystal salt.
5) Add a little turmeric and salt as required. Fry for 5-10 min.
6) Make medium sized balls out of the dough and flatten them. Put the stuffing inside them, cover them and roll out into triangular shaped parathas.
7) Fry them on a pre-heated tawa with oil or ghee and serve hot with a chutney.
1) Cauliflower - 1 medium sized cut into small pieces
2) Black crystal salt - Half a teaspoon
3) Saunf - 1 teaspoon
4) Ajwain seeds - 1 teaspoon
5) Wheat flour - 2.5 cups
6) Salt - as per your requirements
7) Oil - 2 teaspoons
8) Onions - 2
GRIND TOGETHER THESE INGRIDIENTS AFTER FRYING THEM IN A LITTLE OIL IN THE ORDER SPECIFIED :
1) Ginger - 1.5 Inch long (finely cut)
2) Garlic - 5 cloves
3) Green chillies - 5
METHOD :
1) Mix all the ingridients in the wheat flour along with water.
2) Heat a little oil and fry finely chopped onions.
3) When they turn golden brown, add the ground mixture and fry till the raw smell goes.
4) Add cauliflower pieces and powdered black crystal salt.
5) Add a little turmeric and salt as required. Fry for 5-10 min.
6) Make medium sized balls out of the dough and flatten them. Put the stuffing inside them, cover them and roll out into triangular shaped parathas.
7) Fry them on a pre-heated tawa with oil or ghee and serve hot with a chutney.
Monday, September 15, 2008
Bisi Bhele Bhath (Karnataka special)
INGRIDIENTS :
Rice - 2 cups
Bengal gram (Tuar dal) - 2 cups
Mixed diced vegetables (1 Potato, 1 carrot, shelled peas, french beans-few etc.)
Tamarind - Small lemon sized
Water - 8 cups
Grind these after frying in a little oil :
Dry coconut - Half
Bengal gram - 2 Teaspoons
Cloves - Half a teaspoon
Pepper - Half a teaspoon
Coriander seeds - Half a teaspoon
Red chillies - 5
METHOD :
1) Soak dal and rice together in 8 cups of water for half an hour.
2) In a pressure cooker heat some oil and fry the ground mixture.
3) Once the raw smell of the powder goes, add diced vegetables and pressure cook for some time (i.e. 1 whistle).
4) Now add rice and dal mixture and stirr for some time.
5) Add salt as per your requirements and boil for some time. The consistency of this dish should be semi solid.
6) Soak tamarind in half a cup of water and add this liquid into the pressure cooker.
7) Mix thoroughly and serve hot with ghee and mixture or chips and papad.
8) Alternatively, you can also use readymade masala powder too.
Sunday, September 14, 2008
Who wants to tickle your taste buds?
Hey friends ! For all those of you who have an impression that vegeterian food is boring, do have a look at my blog. I'm sure you'll find amazing vegeterian recipes which will force you to change your view ! So, make a fresh beginnning of your life and be a vegeterian by choice and contribute your share in maintaining ecological balance in the environment.
Subscribe to:
Posts (Atom)
