Required:
Wheat rava(soji)-1 cup
Moong dal-1 cup
Fenugreek seeds-1 tsp
Garlic-1 bulb
Salt to taste
Preparation:
Cook all the ingredients in 10 cups of water. When it is cooked well add salt to taste and serve hot with red chilly thick coconut chutney or onion red chilly chutney.
Monday, May 17, 2010
Wednesday, May 12, 2010
VEGETABLE BIRYANI
Required:
Basmati rice-4 cups
Onion-2 big sized
Mint-1 cup
Carrot-2 cup
Cauliflower-1 cup
Green peas-1 cup
Potato-2 cup
Paneer-1 1/2 cups
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1/4 tsp
Curd-1 1/2 cup
Ghee-2 tbsp
Raisins-1 1/2 tbsp
Ginger garlic paste-1 tsp
Cinnamon-2 inch piece
Cloves-4
Cardamom-4
Mace-1
Shajeera-1/2 tsp
Salt to taste
Preparation:
Soak rice for 30 minutes. Chop vegetables into 1 1/2 inch big pieces. Heat ghee in a pan. Add raisins and keep aside. In same ghee add cinnamon, cloves, cardamom, mace, shajeera, ginger garlic paste and saute all the vegatables except paneer. (If peas is fresh then add with the other vegetables. If dry peas is used then cook separately and keep aside). When vegetables are half cooked add chilly powder, coriander powder, turmeric powder, garam masala and salt. The vegetables should be coated with the masala. Add paneer, peas, 3/4 cup curd and mint. Allow to cook for i minute. Half cook rice seperately. In a pressure cooker spread vegetables, add another 3/4 cup curd and then half cooked rice. Spread raisins over rice and if necessary sprinkle saffron color mixed water. Keep in simmer for 15 minutes without pressure weight. Serve hot with cauliflower manchurian or mushroom manchurian, potato finger fry or mushroom pepper fry, onion curd and pineapple jam.
Basmati rice-4 cups
Onion-2 big sized
Mint-1 cup
Carrot-2 cup
Cauliflower-1 cup
Green peas-1 cup
Potato-2 cup
Paneer-1 1/2 cups
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala-1/4 tsp
Curd-1 1/2 cup
Ghee-2 tbsp
Raisins-1 1/2 tbsp
Ginger garlic paste-1 tsp
Cinnamon-2 inch piece
Cloves-4
Cardamom-4
Mace-1
Shajeera-1/2 tsp
Salt to taste
Preparation:
Soak rice for 30 minutes. Chop vegetables into 1 1/2 inch big pieces. Heat ghee in a pan. Add raisins and keep aside. In same ghee add cinnamon, cloves, cardamom, mace, shajeera, ginger garlic paste and saute all the vegatables except paneer. (If peas is fresh then add with the other vegetables. If dry peas is used then cook separately and keep aside). When vegetables are half cooked add chilly powder, coriander powder, turmeric powder, garam masala and salt. The vegetables should be coated with the masala. Add paneer, peas, 3/4 cup curd and mint. Allow to cook for i minute. Half cook rice seperately. In a pressure cooker spread vegetables, add another 3/4 cup curd and then half cooked rice. Spread raisins over rice and if necessary sprinkle saffron color mixed water. Keep in simmer for 15 minutes without pressure weight. Serve hot with cauliflower manchurian or mushroom manchurian, potato finger fry or mushroom pepper fry, onion curd and pineapple jam.
MUTTON GRAVY
Required:
Mutton-1/2 kg
Small onion-1 cup
Tomato-2
Ginger garlic paste-1 tsp
Red chilly powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
Garam masala-1/3 tsp
Cinnamon-1 inch piece
Cloves-3
Fennel-1/2 tsp
Shajeera-1/2 tsp
Salt to taste
Oil-2 tsp
Preparation:
Heat oil in a pressure pan add cinnamon, cloves, fennel, shajeera and ginger garlic paste. Saute onion, after it becomes translucent add tomato. When it is half-cooked add mutton. Add salt, 3 cups water and pressure cook for 25 minutes. After pressure is released add chilly powder, coriander powder, turmeric powder and garam masala. When gravy becomes thick remove from flame and serve hot with dosa, idly, parota, chapathi, poori, bread toast, biryani, rice, idiappam, aappam etc.
Mutton-1/2 kg
Small onion-1 cup
Tomato-2
Ginger garlic paste-1 tsp
Red chilly powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
Garam masala-1/3 tsp
Cinnamon-1 inch piece
Cloves-3
Fennel-1/2 tsp
Shajeera-1/2 tsp
Salt to taste
Oil-2 tsp
Preparation:
Heat oil in a pressure pan add cinnamon, cloves, fennel, shajeera and ginger garlic paste. Saute onion, after it becomes translucent add tomato. When it is half-cooked add mutton. Add salt, 3 cups water and pressure cook for 25 minutes. After pressure is released add chilly powder, coriander powder, turmeric powder and garam masala. When gravy becomes thick remove from flame and serve hot with dosa, idly, parota, chapathi, poori, bread toast, biryani, rice, idiappam, aappam etc.
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