VEG BIRYANI – A BOWL FULL OF GOODNESS

Some of my readers have enquired me about the secrets of weight loss. Definitely, I will share the tips in my forthcoming posts...

Coming to the recipe I am posting today, Veg Biryani, everybody has their own way in preparing this but my mind flashes back to the good old days about learning this recipe…

During my childhood days, biryani’s and pulao’s are not much familiar among vegetarian’s and it is considered to be a nonvegeratian dish..When my mom first heard about this from our neighbor aunty, she was very much excited and wanted to experiment this at home. However, Dad was against to all this masala spices and he strongly rejected it. Hence, mom tried to experiment this with us..When she first prepared, she took a long time in preparing this, even now she says that, but the final outcome was liked by us. She was very happy as she is feeding us with a bowl full of goodness (with veggies, ghee)…Dad was rigid and never attempted to taste that and mom prepared for him some other traditional dish. That was the first time I had my first Veg Biryani (I suppose it was during my 10th or so)..Even now, dad never attempts to try this..

After that, she prepares this specially for us whenever dad is out of station or not at home..When I started experimenting my cooking skills, I slowly collected the recipe of the Veg Biryani from my mom’s friends..Everyone had their own way..I combined whatever I liked and started preparing my own way..It was very much liked by my mom and my brother. I prepare this whenever my cousins or guests come home for vacation…Mom will do the cutting part and will leave the kitchen to me.. There my confidence level and cooking skill started increasing. ..
Here’s the way how I prepare this..

INGREDIENTS:

Basmatic Rice – 2 cups

Mix of vegetables – 2 cups (carrot, beans, potatoes, green peas, corn)

Onion – 1

Mint leaves - few

Red chili powder --- 1 tea sp

Cloves - 2-3

Bay leaf – 1

Cinnamom – 1 inch stick

Ghee --- 4 to 5 tbp

Coriander leaves – few

Coconut milk (optional) – As required

Salt to taste

Oil – As required.


DRY ROAST AND GRIND (1)

Cloves – 3

Cinnamom – 1 inch stick

Saunf/fennel seeds – 2 tsp

Cumin seeds – 1 tsp

Peppercorns – 10

Star anise – 1


TO GRIND (2)

Tomatoes – 2 medium or big size

Ginger – 1/2 inch piece

Garlic flakes – 4 to 5

Green chilies –5 to 6

Mint leaves – handful

METHOD:

· Wash and drain the basmati rice and keep aside for 15 minutes.

· Dry roast the ingredients given in grind (1) section and keep aside. This will be a dry masala powder. I strongly feel that this powder only makes my briyani very aromatic and flavorful.

· Grind all the items given in grind (2) list to a smooth paste adding little water.· Heat pan with some oil, add cinnamom stick and bayleaf, allow them to sizzle, add mint leaves, then the ground masala powder. Then add the ground masala paste and fry till the raw smell goes.

· Then add the onions and mix well. When the onions turn light brown, add the veggies and salt. Mix well and keep in low flame for about 5 minutes. · When the veggies are half cooked, add the basmati rice and double the amount of coconut milk/water or a combination of both coconut milk and water, and chilly powder at last. Mix well. Pressure cook for two whistles.

· Once the pressure is released, add ghee and coriander leaves and mix gently.

· Now the aromatic biryani is ready to serve and can be served with any raita or chips.

I am dedicating this recipe to my beloved brother. He is in US now and it has been a long time I made this for him..Through blog, I would like to share this recipe with him.

TOMATO - BRINJAL SAMBAR FOR IDLI AND DOSA

It has been a long time I posted the earlier one. My system crashed due to virus and all data got erased, could not take the backup. I have gone to office and worked from there until the problem is sorted out. So could not visit any of your blogs and missed your delicious dishes but I am sitting up late today and planning to catch up all the missed ones all at once now as the system has been formatted and it is behaving like a brand new system now..

Well, I found some interesting events are going on here…Mahimaa’s 15-minute cooking, Deesha’s South Indies, and EC’s Side dish event…I am sure these events will really be helpful for each and everyone of us and we will get to know variety of tastes…In that case, I think we all are very lucky as we have become a part of this wonderful blogging world, isn’t it?. Blogging is making us a super chef at our home…

Coming to the recipe, most of the weekdays, the breakfast in my home will be mostly either idli or dosa..I rarely go for pongal as it will make me doze off during office hours and avoid fried items like poori, I suppose I had my last poori sometime back one year ago… Making side dish for this regular idli and dosa is really a head breaking task for most of us…Sometime back, Chitra of Ratatouille - Any one can cook has posted a tomato-brinjal-sambhar for idli and dosa. I was very much attracted to this one and I tried it immediately the next day. I am thrilled with the outcome. It has come out wonderful. TH loved this one and was very much pleased. In this short time, I have made this several times. Nowadays, this has become a routine at home. Really, she has done me a favor by posting this one. Thanks Chitra for sharing a wonderful recipe and I am sure you will do more favors to me like this in coming days…

I made slight variations after the trial period is over and I am quite delighted with the outcome.

INGREDIENTS:

TOMATO – 5 medium size

Brinjal – 4 to 5 medium size

Red chilies – 5 to 7

Toor dal – 1 small cup

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Bengal gram – 1/2 tsp

Onion – 1 big size (finely chopped)

Curry leaves and coriander leaves – few

Turmeric powder – 1/2 tsp

Asafoetida – 1/2 tsp

Salt – As required

Oil – 1 tsp

METHOD:

· Pressure cook toor dal and tomato-brinjal-red chilies in two separate bowls for four whistles.

· Grind the tomato-brinjal mixture to a smooth paste once it cools down.

Heat kadai/pan with a tsp of oil and add mustard seeds. When it crackles, add urad dal, bengal gram, and curry leaves and fry for few seconds.

· Then add the finely chopped onion, necessary salt, asafoetida, turmeric powder. When the onions become light brown, add the ground tomato-brinjal mixture. Add water depending upon the consistency. Let it boil for sometime, say for about 3-4 minutes.

· Then add the cooked toor dal and keep it in low flame for another 3 minutes. The original recipe did not call for toor dal but I used it and it added more taste to the sambar. To feed my kid packed with proteins, I preferred to add toor dal.

· Finally, garnish with some coriander leaves and serve hot with idli and dosa. I bet even the brinjal allergic persons will also love this sambar.

This goes to Mahimaas 15-minute cooking and EC’s side dish event.

CAULIFLOWER PEAS SUBJI/GRAVY

Hip Hip Hurray!!! I have lost around 10 kgs (25 pounds approx) now and you know am feeling great…I was really depressed by the extra weight I have put on during pregnancy and delivery. When my favourite dresses could not fit in, I was so mood off every time but the determination in me has won now….Am gifted by DH three wonderful dresses and of course for blogging purpose, MW and Kitchen Sets.....(hehehe, blogging is dominating more at home nowadays). Earlier I was not much interested in MW but after entering into the blogging world, I am seeing so many fabulous recipies to try but pity me could not try since I don't have the oven..This is the one that came to my mind when DH asked something I really want..I am yet to start baking and I have tried few simple recipies which have come out pretty well so far ..

Thanks to blogging I got to know so many kinds of rotis and parathas and a variety of subjis now. This cauliflower peas combi was one among them and it was a wonderful dish indeed.

INGREDIENTS:

Cauliflower – 1 big or medium size separated into florets

Peas – 1 cup

Onion – 1 to 2 medium size

Tomato – 2 medium size

Ginger – 1 inch piece

Garlic – 4 to 5 flakes

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Cumin seeds – 1 tsp

Oil and salt – as required

METHOD:

· Wash the cauliflower florets in warm water with a pinch of salt.

· Grind onion, tomato, garlic, ginger to a coarse paste. I feel the coarse paste will give a bright look rather than a smooth paste.

· Heat pan/kadai with some oil, add cumin seeds and when it becomes brown, add the ground masala carefully.

· Add necessary salt, turmeric powder, chilly powder, garam masala, coriander and cumin seed powder to that and stir for sometime until all the powders get mixed with the masala.


· Then add the cauliflower florets and peas and mix well. Add some water, say for about 3/4 to 1 cup of water, depending upon the consistency.

· Close the pan/kadai with a lid and let it get cooked with the masala for sometime. Keep stirring in between.

· When the florets and peas have become tender and cooked well, transfer the contents to a bowl and serve hot with rotis or parathas.

MASALA PAAL/MASALA MILK

As everyone of us know that Mahima speaks more by her photographs than by her words. After seeing her Masala Milk, I was so tempted to try that. She was remembered about this by Priya of priyaeasyntastyrecipes. Thanks both for posting a wonderful and delicious recipe. I tried at home shortly. It was a hit at home and nowadays this has become a must at home on weekends. Of important note is that my little demon also liked this very much and is drinking the whole cup of milk without giving a pause for breath!!!!!!

INGREDIENTS:

Milk - 3 cups

Sugar – 3 spoons

Condensed milk – 1 tsp

Cinnamon – 1

Cloves – 3

Cardamom – 2

Turmeric powder – a pinch

Badam and Cashews (sliced in strands using the grater) –5 each

Pepper powder – 1/4 tsp (optional)

METHOD:

· Heat milk in a heavy bottomed vessel. Once it starts boiling, add cinnamon, cloves, cardamom, sugar, and a pinch of turmeric powder to the milk and heat it for a while in low flame. Add condensed milk in between and keep stirring for sometime. Adding condensed milk will give a unique taste to the masala milk.

· Discard the spices by filtering and add the almonds and cashews strands. As I had sore throat, I added pepper powder at the end. It was also good.

· Serve hot. This is usually taken after dinner which will give a good sleep.

MOM'S TOMATO THOKKU

Hi buddies, thanks for all your good wishes. I felt very cheered up to see your heartfelt love through your comments. I have come out of the blues and doing pretty good now though I get tired very soon then and there while doing the routine chores. Hope I will be back to normal soon!!!

After seeing Sanghi’s fall in love with tomato event announcement, my brain had forced me to travel back in time and reveal those cherished moments once again, albeit with a sigh!!

During my childhood days, I was not a liker of tomatoes and I hate that yucky tangy taste tomatoes. Whenever, I get tomatoes accidentally served in sambar/rasam, I avoid the whole part. I can remember even a petty fight with mom for preparing tomato rice for lunch. I donno exactly what made me to hate tomatoes to that extent…

During my class V, there was an Anglo Indian boy who joined my school due to his father’s job transfer. My school is a normal English medium standard school and not a very posh one like convent or matriculation type. The lessons were taught and explained in my native language, though the medium of education is English. The new boy does not know my native language and he insisted teachers to explain everything in English. His pronunciation was also of very high, obviously it would have been as he is an Anglo Indian product. Until his addition to my class, I had always been the topper and he took my place in every class tests and examinations then. He has become a pet to the teachers too because of this. Whatever effort I put in, I could not beat that guy in any examination. After school time is over, me and my brother used to wait for my father to get picked up. Till then, I will be doing my home works and my brother will be playing in the ground. That new guy will also be waiting for his mom to get picked up and he insists me to teach the native language. He taught me the basics in English and I taught him Tamil…He used to narrate stories too sometimes. He always ends up telling stories on tomatoes like tomatoes were going here and there, fighting with this, became juicy..some blah blah blah…..He must be craze on tomatoes, I think now.. Slowly, I too got interested in eating tomatoes after hearing repeated nonsense stories from that guy daily…Finally, I have landed here today saying that “I fell in love with tomatoes there.”

I am craze of tomatoes now and without tomatoes, I can hardly manage the kitchen/menu once and I will go mad after that. Whenever I want something refreshing, I always take tomato juice served chill. See, how taste changes in life!!!!

Coming to the recipe, this tomato thokku is again my mom’s signature dish. I learnt this from my mother. Whenever I got to go there or she comes to see me, she will always prepare and bring this thokku for me. My little demon also likes this. I can easily feed him the idlys and dosas in no time if this is the side dish.

INGREDIENTS:

Tomatoes – 1 kg

Mustard seeds – 1 tsp

Hing – a small piece

Tumeric powder – 1 tsp

Red Chilly powder – 5-6 tsp (depending upon the spiciness level)

Asafoetida – a small piece

Fenugreek– 1 tsp

Oil – As required

Red color kesar powder – a pinch (optinal)

METHOD:

· Heat kadai and dry fry fenugreek until it turns brown and grind this to a fine powder. Keep it aside. You will get more flavor out of it when dry frying them.

· Cut tomatoes into small pieces and make it juicy with the help of processor/juicer.

· Heat kadai/pan with oil (liberally), add mustard seeds and asafoetida and when it splutters, add the turmeric powder and tomato juice. Add necessary salt. Keep stirring then and there until the consistency becomes thick. It takes at least 45 minutes to an hour for the juice to dry up.

· Add red chilly powder, fenugreek powder, and red color kesar powder (optional) when the oil starts to separates from the thokku.

· Keep stirring now until the oil starts to float. Remove from fire and store in an airtight container. This will stay good for 15 to 20 days if refrigerated.

Am dedicating this to my mom as she taught me this authentic recipe and to my Class V friend (I donno where he is now, Haha) who made me to taste tomatoes.

BREAK

After all the previous week's disasters, I finally fell down in bed with temperature spike over 101 degrees starting from the week beginning and its still persisting..I am told to give a blood test for Typhoid. I managed to blog hop then and there, but I think I need badly a break now...I could not post anything nor do any reciprocations to all of you buddies..Sorry if I have missed commenting on any of your lovely recipes, please don't mistake me, i will surely catch up everything when I am back.

Till then, bye and take care dears..

TWO IN ONE RICE (CAPSICUM AND CLUSTER BEANS) WITH AN ARRAY OF AWARDS

It has been a week long I posted the earlier one. Last week fully, work was occupying me more and could not have time even to sit relax for a second. With increased office work, servant maid got abscond without any prior information, toddler’s caretaker took leave for two days, each day was more hectic than the previous day. Weekend also went somehow fast as there was a function to attend.. Got up early, disturbed toddler’s sleep and hurried him to finish his morning routines, dressed him up, pestered hubby dear to get ready, finally when we reached there, there was a disappointment looking forward…Seems the function was postponed to another day considering that as more auspicious one and we have not been informed about this…..OMG!! Mind flashbacked a second quickly about the efforts taken…Sunday is the only day I can sleep relaxly for some extra time but that is also gone.. With so much of morning disappointment, the headache started and it persisted for the whole day… Am too tired now and exhausted and lethargic to start another week now.. With the hope that blogging will give me some energy by seeing all the colorful dishes and awards, deliberately sat now in midst of all the necessary chores.

Coming to the recipe, both capsicum rice and cluster beans rice are made using vangi bhat powder and is a perfect lunch box item. During the initial days of marriage, my hubby was not in much interest with capsicums and cluster beans but right from the first time I prepared both of these, he started liking both these veggies.. So, if you are not a much-liker-of capsicum/cluster beans, try this once and definitely you will start liking this

INGREDIENTS:

Cooked Basmati rice – 2 cups

Capsicum/Cluster Beans – 250 g

Onion - 1 medium size

Green peas – 1 cup (optional)

Clove/cinnamom – each one

Bay leaf – 1

Green chilly – 1

Salt – to taste

Oil – 2 tsp

Ghee – 1 tsp

TO MAKE POWDER:

Asafoetida – a small piece

Red chilies – 8-10 (adjust according to your spiciness level)

Bengal gram – 4 tsp

Urad dal – 2 tsp

Coriander seeds/dhaniya – 3 tsp

SEASONING ITEMS:

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – few

METHOD:

· Wash and drain the basmati rice and keep aside for 10 minutes.

· Heat pan with ghee, add the spices and bay leaf, then add turmeric powder, onion and sauté well until the onion becomes light brown. Then add the rice and salt and double the amount of water to the rice. Pressure cook for two whistles.

· Heat kadai with little oil, fry the ingredients given in the list “to make powder” one by one, and grind to a fine powder.

· In the same kadai, after removing the ingredients, add some more oil if required, add the seasoning items one by one, then curry leaves, then the capsicum/cluster beans and peas. Add little salt and turmeric powder and mix well. Close with a lid and let it get cooked in medium flame for sometime. Stir in between else the veggies will be overburnt. Once the veggies have become tender and cooked well, add the ground powder, mix well. Keep it in low flame for 2 minutes stirring in between.

· Add this to the cooked and cooled rice and mix gently with a ladle. Check for salt and adjust accordingly. If you wish, you can also add a teaspoon of ghee for a good aromatic flavor.

· Serve hot with any pappad or side dish of your choice.

AWARDS SECTION:

Sanghi and Shama has honored with not just one award but an array of awards!! I feel very happy and energetic dears.

I would like to pass this all my blogger friends as am sure these awards will make one feel very brisky and energtic..