METHI MATAR PULAO- PEAS PILAF FLAVOURED WITH FENUGREEK!!!

 

PILAF/PULAO- THIS ONE POT MEAL IS A VERY QUICK AND EASY DISH, IT IS MADE THROUGH THE ABSORPTION METHOD THE AMOUNT OF WATER YOU PUT IS COMPLETELY ABSORBED BY THE  MEAT OR VEGETABLES AND THE RICE IS COOKED .

THERE ARE UMPTEEN VARIATIONS  OF IT FOR EXAMPLE VEGETABLE PULAO,TAWA PULAO,MUTTON PULAO,KASHMIRI PULAO,PEAS PULAO , EGG PULAO ,ETC.

THIS RECIPE IS A VERY COMFORTING SOUL FOOD ,SERVE IT WITH CURD RAITA AND ENJOY!!

RECIPE CARD:

PREPARATION TIME:10 MIN

COOKING TIME:25-30MIN

SERVES:3-4 PERSONS

INGREDIENTS:

• RICE-500 GMS
• PEAS/MATAR:1 CUP
• FENUGREEK LEAVES/METHI:1 CUP 
• GREEN SPRING ONIONS/HARI PIYAZ:8-10 SMALL BULBS.
• GREEN CHILLIES/HARI MIRCH-4 
• BAY LEAVES/TEZ PATTA:2 no
• CARAWAY SEEDS/SHAHJEERA-1TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN : 1TBSP
• CORRIANDER POWDER/DHANYA:1TBSP
• WHOLE SPICED POWDER/GARAM MASALA:1 TSP
• SALT TO TASTE
• OIL -2 TBSP
• GHEE-1 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE RICE AND SOAK IT FOR 30 MINS.
2. CLEAN AND WASH THE FENUGREEK AND CHOP THEM.KEEP ASIDE.
3. CHOP THE ONIONS AD CHILLIES.
4. IN A DEEP COOKING VESSEL ADD OIL AND GHEE .
5. PUT BAY LEAVES AND CARAWAY SEEDS.
6. PUT THE CHOPPED ONIONS AND GREEN CHILLIES AND SAUTÉ .
7. ADD GINGER GARLIC PASTE  AND COOK FOR A MINUTE.
8. ADD PEAS,CORRIANDER POWDER,GARAM MASALA AND SALT AND COOK TILL PEAS 3/4 th COOKED.
9. FOR EVERY CUP OF RICE ADD A CUP OF WATER , BOIL IT .
10. ADD RICE AND FENUGREEK LEAVES  MIX WELL AND COOK ON MEDIUM HEAT ,CHECK IF RICE IS UNCOOKED AND  ADD WATER IF NEEDED.
11. WHEN THE WATER IS FULLY ABSORBED AND RICE IS COOKED.
12. THE DISH IS READY TO SERVE.
13. SERVE HOT WITH CURD.
    
    
    

MUTTON DUM BIRYANI- CANNOT GET BETTER THAN THIS!!!

I THINK THE LESS SAID THE BETTER FOR THIS WORLD RENOWNED DISH.IT NEEDS NO INTRODUCTION,ORIGINATING IN PERSIA AND TOOK MANY TURNS TO ARRIVE IN INDIA.THE WORD ‘BIRYANI’ ORIGINATES FROM THE PERSIAN WORD ‘BIRIAN’ MEANING “ FRY BEFORE COOKING”.TO MAKE BIRYANI ,MUTTON IS FRIED IN GHEE AND PAR- COOKED,COOKED(PAKKI YAKHNI) OR THE MUTTON IS KEPT RAW MARINATED IN YOGURT AND SPICES( KACCHI YAKHNI).THE RICE IS PAR -COOKED SEPARATELY.THE RICE ABD MEAT ARE THEN LAYERED IN A COOK WARE. THE COOKWARE IS SEALED TIGHTLY WITH WHEAT FLOUR DOUGH AND DUM COOKED( SLOW OR BAKED METHOD) ON A VERY LOW HEAT.

ONE OF THE MOST FAMOUS VARIANTS OF THIS DISH IS THE “HYDERABADI BIRYANI “,ORIGINATING IN HYDERABAD,INFLUENCED BY THE MUGHALS.

THERE ARE MANY VARIETIES OF BIRYANI,Ex:LUCKNOWI BIRYANI ,AWADHI BIRYANI ,TEHARI BIRYANI,MALABARI BIRYANI  AND THE INGREDIENTS USED TOO VARIES AS IN THE “VEG-BIRYANI “,”PRAWNS BIRYANI “,”EGG - BIRYANI “.

THE SLOW COOKED METHOD GIVES AN AMAZING FLAVOUR AND TASTE TO THE  DISH .

RECIPE CARD:
Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons. 

Ingredients:
For yakhni

• Mutton- 1 kg 
• Yoghurt/Dahi -300 gms 
• Red chilli powder/Lal mirch - 2 tsp  
• Garam masala powder/ Whole spiced powder-1 1/2tsp  
• Ginger n garlic paste/ Adrak lahsan - 4 tsp  
• Corriander/ Dhanya(chopped)- 1 bunch  
• Mint/Pudina(chopped)- 1 small bunch  
• Onions/Piyaz-4 no ( thinly sliced)
• Turmeric powder/Haldi-1/4 tsp  
• Oil for deep frying onions 
• Juice of 1 lemon /Nimbu
• Salt /Namak to taste 

For rice:

• Wole garam masala-1"cinnamon stick,8 cardamom
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron strands-10 -15 strands dissolved in 1/2 cup warm milk 
• Saffron color-1/4 tsp ( optional)
• Few mint leaves 
• salt to taste 

Cooking Method:

• Wash and soak the rice for 30 mins.  
• In a deep pan fry the onions till golden brown .Remove  and keep aside.
• Clean and wash the lamb meat 
• I cooked the mutton in half cup of water and salt till 3/4 th cooked and dry .
• In the par cooked mutton add all the curd, ginger and garlic paste ,red chilli powder, turmeric,garam masala ,chopped mint and corriander leaves, fried onions,salt and lemon juice . Add 3 tbsp oil (in which onions were fried) and Mix well and keep aside for at least half an hour
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala ,mint leaves and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee put the mutton layer and then the rice,saffron color and saffron milk and melted ghee. I covered the vessel with aluminium foil to seal properly .Cook  on medium flame for just 5 mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 -20 mins.
• As the mutton was par cooked it takes less time else raw mutton takes a longer time .This method ensures the mutton is cooked properly.
• While serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve Hot with Curd
  
  
  

KEEMA MASOOR PULAO- MINCED MEAT PILAF WITH BROWN LENTILS!!!

 

BROWN LENTILS/SABUT MASOOR DAL-  THESE ARE WHOLE  RED LENTILS,WHOLE LENTILS ARE BASICALLY PACKED WITH MORE FIBRE,LENTILS ARE RICH IN PROTEINS,FOLATE AND HELP IN LOWERING CHOLESTEROL AND VERY HEART FRIENDLY.

THIS PILAF RECIPE COMBINED WITH MINCED MEAT HAS AN AMAZING  FLAVOUR AND TASTE .

RECIPE CARD:

COOKING TIME: 40-50 MINS

SERVES:4-5 

INGREDIENTS:

• LAMB/MUTTON MINCE-500 GMS 
• RICE -500 GMS
• ONIONS-2 NO ( SLICED)
• TOMATOES-4 NO (CHOPPED)
• WHOLE BROWN LENTILS/SABUT MASOOR-150 GMS
• GINGER AND GARLIC PASTE/ ADRAK LAGSAN- 2 TBSP
• RED CHILLI POWDER/LAL MIRCH -4 TSP
• TURMERIC POWDER/HALDI-1 1/2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL :5 TBSP
• CORRIANDER LEAVES-1/2 CUP ( CHOPPED)
• SALT TO TASTE
• YELLOW FOOD COLOR- FEW DROPS
• WHOLE CARAWAY SEEDS/SHAHJEERA-1 TSP
• GREEN CARDAMOM/HARI ELAICHI -4 NO
• BAY LEAVES/TEJ PATTA-2 NO
• CINNAMON STICK/ DALCHINI-3 INCH 

METHOD:

1. WASH AND SOAK THE RICE FOR AN HOUR .
2. CLEAN AND WASH THE MINCED MEAT ABD KEEP IT IN A SIEVE TO DRAIN OUT ALL THE WATER.
3. COOK THE WHOLE LENTILS WITH SALT AND 1/2 TSP TURMERIC POWDER.COOK TILL SOFT AND UNMASHED.KEEP ASIDE.
4. TAKE OIL IN A DEEP PAN PUT ONIONS AND FRY TILL GOLDEN BROWN, ADD GINGER AND GARLIC PASTE AND SAUTÉ FOR ANOTHER MINUTE.
5. ADD CHOPPED TOMATOES AND COOK TILL SOFT , ADD TURMERIC ,RED CHILLI POWDER, GARAM MASALA AND SALT .
6. COOK TILL ALL THE SPICES WELL COOKED, ADD MINCED  MEAT AND COOK COVERED FOR 15-20 MIN TILL COOKED AND DRY.
7. ADD CORRIANDER AND KEEP ASIDE.
8. BOIL WATER FOR RICE WITH ALL THE WHOLE SPICES AND  SALT.
9. COOK THE RICE TILL ALMOST DONE .DRAIN AND KEEP ASIDE.
10. TAKE A BIG PAN PUT A LAYER OF COOKED RICE ,TOP IT WITH A LAYER  OF COOKED LENTILS AND AGAIN A LAYER OF RICE TOPPED WITH A LAYER OF COOKED MINCED MEAT AND FINALLY FINISH IT OFF WITH A LAYER OF RICE.
11. PUT THE FOOD COLOR AND COOK ON A VERY SIM FLAME FOR 5-8 MINS.
12. READY TO SERVE.
    
    
    

CASHEWNUT RICE- KAJU RICE!!!

 KAJU RICE-This Rice dish is a very good accompaniment to anything from plain dal to korma to any curry.

The cashewnuts makes it rich and the Ghee/butter gives it a nice flavour.This can be served at special occasions.its a quick preparation too,Good for sudden guests.

RECIPE CARD:
Cooking time:30mins
Preparation time:10mins
Serves-4

Ingredients:

• Basmati rice-500gms
• Cashewnuts- 20no
• Corriander leaves/kotmir/cilantro(chopped)- 1/4cup
• Mint leaves/pudina(chopped)- 1/4cup
• Onions(thinly sliced)-1no
• Whole garam masala- Cinnamon stick/dalchini- 2"piece,Clove/laung- 3no,black peppercorns/kali mirch-4no,Green cardamom/hari elaichi-2no,Caraway seeds/shahjeera-1/2tsp.
• Salt to taste
• Ghee/Butter- 1/2cup
• Saffron/Zaafraan- few strands(mix in 2 tbsp milk)

Cooking method:

• Wash and soak the rice for atleast 30mins.
• In a pan heat Ghee add sliced onions and fry till golden.Remove and keep aside.
• In the same ghee fry cashewnuts till golden.Remove and keep aside.
• In a deep vessel put around 8cups of water along with salt and whole garam masala let the water boil add the rice and cook till 3/4th done.drain the excess water.
• Now add the remaining ghee,cashewnuts,chopped corriander and mint leaves, saffron strands and fried onions to the rice,Mix well.Put around 1/4th cup of water and cook the rice covered for around 10mins on avery slow flame till rice is done.
• Serve hot with your choice of dish.
  
  
  

CHICKEN PULAO - FLAVOURFUL CHICKEN PILAF !!!

 

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices,when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.

RECIPE CARD:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5-6 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Raw Rice- 750gms
• Yogurt- 200gms
• Onions- 2 no(thinly sliced)
• Corriander powder/dhanya -2tbsp
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped or ground paste)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between  to avoid sticking at the bottom.
• Now for every  1 cup of rice add 1 cup of water and let it boil.
• Drain the water from the rice.
• Now add  rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2- 1 cup of water.

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot.

TAHARI OR TEHRI - MIXED RICE RECIPE WITH LAMB!!!

 

This spicy rice main dish is very popular in India.It is cooked with lamb/chicken/beef/vegetables + rice and other spices  Its  a very flavourful one pot meal and a  part of Awadhi cuisine, a form of Biryani,but the cooking procedure is entirely different,Have it for any Sunday lunch or any day and your meals will become more special.Heres the recipe with Lamb.

Cooking Time:40-45 mins

Preparation Time:15mins
Serves 4-5

Ingredients:

• lamb/chicken/beef-500gms
• Rice- 3 cups
• Onions(sliced)- 2
• Tomatoes(chopped)- 500gms
• Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,2 bay leaves,1/2 tsp shahjeera.
• Ginger and garlic paste- 1tbsp
• Red chilli powder-1 1/2tsp
• Turmeric powder-1 tsp
• Corriander powder-1 tsp
• Green Chillies(slit)- 2-3
• Corriander leaves(chopped)-1/2 cup
• Mint leaves(chopped)-1/2 cup
• Oil-3/4 cup
• juice of  half lemon
• Salt to taste

Cooking Directions:

• Clean the lamb pieces trimming all the excess fat n cutting in to medium sized pieces.
• Wash and soak the rice for 30mins.
• Heat oil in a vessel and put the onions and cook till brown then add the whole garam masala and saute it  for a minute.
• Then add the ginger and garlic paste, tomatoes and saute till tomatoes become soft.
• At this point add lamb pieces,Turmeric powder,red chilli powder,corriander powder and salt to taste.Add 1 cup water, Cover and cook till lamb pieces are tender.
• Put water.Now for every 1 cup of rice you have to put 1 and 1/2 cupof water.As the rice is soaked it vl require less water,if you put more water the rice will become sticky and soft.
• Let the water boil.
• Drain the rice water.
• Put the soaked rice,corriander leaves,mint leaves and green chillies.
• Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15-20 mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot with salad and yogurt raita.

IDLI - THE LOVE OF SOUTH INDIA!!!

 IDLI-These are steamed cakes of rice/cream of rice and lentils mostly split husked black gram.The ingredients are first soaked for atleast 5-6 hrs and then ground to a smooth batter and ferrmented 7-8hrs to give a airy,spongy and fluffy batter and finally steamed.It is served along with Sambhar and chutneys.

These  are mostly consumed for breakfast,a very healthy way to start your day packed with proteins,carbohydrates and less in fats.They are also gluten free and easy to digest.

Heres therecipe:
Cooking time: 15-20mins.
Preparation time:15mins
Yields: 40 idlis.

Ingredients:

• Cream of rice/idli rawa-4 cups
• Split husked black gram/Mash ki dal/Urad dal-2cups
• Salt to taste.

Cooking method:

• Wash and soak separately the idli rawa and urad dal for 5 hrs.
• Drain the water from the urad dal and with little water grind it in to smooth batter.
• Drain the water from the idli rawa and mix in the ground urad dal paste.Mix well,cover and leave it overnight or 8-10 hrs for fermenting.A good fermented and frothy batter will give soft and spongy idlis.
• In the morning before steaming add salt to the batter.
• Put water in the Idli cooker and let it boil.
• Grease the mould and fill the Idli mould with this batter.
• Steam on medium flame for 15 minutes.
• Serve hot with sambhar and chutney.
  
  
  
  
  

TIPS:

• Use a big vessel for fermentation as the batter rises and becomes double in size.
• In hot summers the batter gets fermented easily in cold weathers you may add 2tsp of curd  to the batter before fermenting or soak along with the Urad dal 1tsp of Fenugreek seeds/methi seeds and then grind, this will help in fermentation.
• Grease the mould with oil when steaming,the idlis will come out easier.
• Always let the mould cool down after steaming then remove the idlis.
  
  VARIATIONS WITH THE IDLI BATTER:
  
   IDLI FRY :

  Cut the leftover idlis in long pieces ,put them in a paper towel and keep it in the fridge overnight,it will become dry and wont absorb much oil while frying.when u want to serve them just heat the oil and fry the pieces till golden brown,serve hot.
  
  
  
  
  
  
  
  

  
  

  

  DOSA WITH THE IDLI BATTER:

  Add little water to make the idli batter little spreadable,And then take a ladle full batter and spread it on a hot griddle.You will get nice crisp dosas.Serve them with chutney or sambhar.
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  

  UTTAPAM WITH THE IDLLI BATTER:

  Add chopped onions,corriander leaves and green chillies and  all purpose flour/maida(1tbsp of maida to 1 cup of idli batter)to the idli batter  and you can make soft spongy uttapas with this idli batter.Take a ladle full of this mixture and put it on the hot griddle,dont spread much just make a nice circle.Serve hot.

TAHARI - VEGETABLE PILAF WITH THE NUTRITION FACTOR!!!

Tahari falls in the Biryani  category  but the method of preparation is different,here the ingredients are cooked along with rice ,a One -pot meal to make your lunch or dinner special.Its prepared a lot in Hyderabad homes and relished by each and everyone.

Heres the recipe:

Cooking time:35-40mins.

Preparation time:20mins.

Serves4-5 persons.

Ingredients:

• Rice-3cups
• Mixed vegetables- 2cups(Carrots,French beans,Cauliflower,Peas,potatoes)
• Tomatoes- 250gms(chopped)
• Onions-2no(sliced)
Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,1/2 tsp shahjeera.
Ginger and garlic paste- 1tbsp
Red chilli powder-1 1/2tsp
Turmeric powder-1tsp
Corriander powder-1 tsp
Green Chillies(slit)- 2-3
Corriander leaves(chopped)-1/2 cup
Mint leaves(chopped)-1/2 cup
Oil-3/4 cup
Salt to taste

Cooking method:

• Wash and soak the rice for 30mins.
• Wash and cut all the vegetables in samll pieces.
• In a deep pan heat oil add onions and saute till golden brown now add whole garam masala and ginger and garlic paste and saute for another minute.
• Add tomatoes and vegetables and all the rest ingredients except mint,corriander and green chillies.Add 1/2 cup of water.cover and cook till vegetables half done and mixture absorbs all water
• Now for every 1 cup of rice add 1 1/2cup of water that is 4 1/2 cup of water and let it come to a boil.
• Now add rice along with mint,corriander and green chillies,mix well and Cook on medium heat.keep stirring in between.when there is very little water remaining simmer the flame for about 10mins,alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot .