Jhatpat Vegetable Biryani

Saturday, time to try out something new… as we had to be at home the entire day… was getting a bit bored.. so I started on looking at a recipe for Biryani… Me and my husband love Biryani… I just mixed two recipes and ended up in something superb, and in no time at all… So here is what you have to do for a Jhatpat Subz Biryani…
Vegetable Biryani

Preparation Time:- 15 mins |  Cooking Time:– 20 mins |  Serves:- 3-4 people

INGREDIENTS:

  • 2 cups of long grain rice (Basmati Chawal) soaked for 20 mins
  • 1 medium sized Onions finely chopped length wise
  • 3/4 tea spoon Ginger paste
  • 2 tea spoon Garlic Paste
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi)
  • 1/2 tea spoon Red Chilly Powder (Lal Mirch Powder)
  • 1 Bay Leaf (Taj Patta)
  • 4 table spoon Oil/Ghee
  • 1 medium sized Potato diced as cubes
  • 1 small Carrot diced as cubes
  • 7-8 French Beans chopped as 3/4 inch pieces
  • 4-5 Cauliflower florets broken into very small florets
  • 2 table spoon Boiled or Frozen Peas
  • 1 medium tomato puree
  • 1 lemon juice
  • 5-6 Saffron Strands soaked in about 2 table spoons of water
  • 1/2 cup Curd (Dahi)

For Biryani Masala:

  • 4-5 pepper corns (Kali Mirch)
  • 2 green Cardamom (Choti Elaichi)
  • 1 inch Cinnamon (Dal Chini)
  • 2 Cloves (Laung)
  • 1/2 tea spoon Cumin Seeds (Jeera)

PREPARATION:

For Rice, boil about 10 cups of water and add the rice to it, with 2 tea spoon of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Now take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

For the Biryani Masala grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. You can also use some market product of Shahi Biryani Masala instead.

Heat the oil in a pan and add the bay leaf and onions to it. Fry the onions till golden brown.

Now add the ginger & garlic paste. Mix well. Now add the beans and cook them till half cooked. Sprinkle some water if required.

Now add the boiled vegetables, and mix properly. Add 2 tea spoons of the biryani masala and mix it properly. Cook for 4-5 mins.

Add the pureed tomatoes, turmeric powder, salt and chilly powder. Cook for 2 mins.

Stir in the curd to the vegetables. Fold the vegetables properly in the curd. Cook for 2 mins.

Add the boiled rice to this masala. Add the remaining lemon juice and the saffron.

Mix properly and serve hot.

SERVING:

  • Serve hot with some raita.

Tasty Cooking..!!

Sending this recipe to:

Healthy Food for Healthy Kids-Combo Meal EventNithus Main Event

Celebrating 4 years with Kid’s Delight Potluck Party

Favorite Recipes Event: Vegetarian Recipes

Vegetable Fried Rice

Yesterday, being a holiday, in the middle of the week… you ought to be lazy… After a great breakfast at Parthiv’s home, a tummy full of dosas, we got hungry only at around 4 in the evening… I was in no mood to prepare a full fledged meal… So we both settled with quick fried rice… (since I had some boiled rice in my refrigerator 🙂 )
Vegetable Fried Rice

Preparation Time:- 5 mins |  Cooking Time:– 20 mins |  Serves:- 2 people

INGREDIENTS:

  • 2 cups of Boiled long grain rice cooled down (Basmati Chawal)
  • 1 medium sized Onions finely chopped
  • 1 medium sized Capsicum finely chopped
  • 2 table spoon Boiled or Frozen Peas
  • 1 table spoon Ginger Garlic paste
  • Salt to taste
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • 1 table spoon Vinegar
  • 1/2 table spoon Chilly Sauce
  • 1/4 tea spoon Ajinomoto
  • 1 and 1/2 table spoon Soya Sauce
  • 2 tea spoon Oil

PREPARATION:

Heat the oil in a non stick wok and add the chopped onions. Allow them to fry till they turn translucent.

Now add the ginger garlic paste and capsicum. Fry for around two minutes.

Now add the vegetables, I only had peas at home so added only them, you can add finely diced carrots, beans, spring onions, cabbage, mushrooms…

Cook till for another 2-3 minutes. Let the vegetables be crispy.

Add the salt, pepper and ajinomoto. Do not add too much salt because the soya sauce is also salty. Mix.

Now add the rice, and the sauces, vinegar, soya sauce & chilly sauce. Mix well. (If you want a darker color to the rice, mix more of soya sauce)

Fry for another 2-3 minutes, the rice will become a bit crisp.

SERVING:

  • Serve hot with Tomato Ketchup.
  • Garnish with finely chopped spring onion greens.

Tasty Cooking..!!

Sending this recipe to:

Healthy Food for Healthy Kids-Combo Meal EventNithus Main Event

Celebrating 4 years with Kid’s Delight Potluck Party

Moong Dal Khichdi

Khichdi.. this is the first name that comes to my mind when I am not well… Ohh with this bad stomach ache khichdi can be my only ailment.. But its not only that I have to fall sick to eat Khichdi, I prepare it anytime… I just love it..:)

Khichdi

Preparation Time:- 2 mins |  Cooking Time:– 15-20 mins |  Serves:- 2 peopleINGREDIENTS:

  • 1/2 cup Rice
  • 1 cup Green Moong Dal (Chilka wali moong dal)
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Ghee
  • 4 1/2 cups water
  • A pinch of Asafoetida

PREPARATION:

Mix the rice and dal and wash properly.

Heat the ghee in a cooker and add asafoetida.

Now add the washed rice and dal and all the water.

Now add the other masalas Turmeric Powder and Salt and mix.

Put on the lid of the cooker and wait for 2 whistles.  Then simmer the gas and wait for another whistle.

Once the pressure dies, open the cooker. If you like the Khichdi Pulav style (Thick) then serve hot. Else if you like it watery (thin), boil about 1 cup of water separately and add it to the khichdi. Mix properly and mash it using the spatula and then serve hot.

SERVING:

  • There is a famous saying, “Khichdi tere chaar yaar… Dahi, ghee, papad aur aachaar”. Which means Khichdi goes really  well with curd, ghee, papad and pickle.

Khichdi

Tasty Cooking..!!

Sending this recipe to Bon Vivant #8 – Rice Recipes

And also to Let’s Cook #19 ~ Legumes / Lentils

Matar Pulav

Sending this recipe to:
Bon Vivant #8 – Rice Recipes

Ghar ka Khana..!!

Pulav is something that comes to my recue when I don’t feel like cooking… It is easy to make and tastes lovely and is ready in almost no time…

Matar Pulav

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 3-4 people

INGREDIENTS:

  • 1 glass Basmati Rice
  • 2 medium sized Onions chopped length wise
  • 1 cup Peas (Matar ke daane)
  • Salt to taste
  • 1 tea spoon Cumin seeds (Zeera)
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 tea spoon Garam Masala
  • 2 tea spoon Oil/Ghee
  • 2 glass water

PREPARATION:

Wash the rice properly and soak the same for at least 20 mins before cooking.

Heat the oil in a cooker and add cumin seeds. Allow them to crackle.

Now add the chopped onions to it and fry them till they turn golden brown…

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Quick Dal Fry

Arhar dal is the staple dish for any baniya family… We can have it almost everyday for lunch or dinner as well… My husband’s favorite dal, of course being a baniya..:) We can have it with rice by simply boiling it… but I like it with a nice tadka of onions and tomato… Do try this dal with a good tadka, just something different from regular..

Dal Fry

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 1 cup Arhar dal
  • 3 cups Water
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1 pinch Asafoetida (Hing)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/2 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1/2 tea spoon garam masala
  • 1 table spoon ghee
  • 1/4 cup Coriander leaves (Dhaniya Patta) finely chopped

PREPARATION:

Wash the dal properly and add it in a pressure cooker. Add the water, salt and turmeric powder to it.

Close the lid and wait for two whistles. Open the pressure cooker once the pressure dies. The dal is boiled properly, mix it well.

For the tadka, heat the ghee in a frying pan, and add the asafoetida & cumin seeds. Allow them to crackle.

Now add the onions and fry them till brownish in color. Now add the garam masala and red chilli powder and mix well.

Add the tomatoes and soften them, If required add some water few drops to mash the tomatoes properly. Fry them until the oil separates out.

Now add this tadka to the boiled dal and mix well, bring the dal to boil.

Garnish with the finely chopped coriander leaves.

SERVING:
  • Try this dal with Rice or chapatis/paranthas.
  • Try to add a bit ghee before serving, it will change the taste of the dal.
  • You can top it with red chilli powder fried ghee as well.
  • If you like spicy food then you can top it with the fried dried red chillis.

Tasty Cooking..!!