HANDI BIRYANI

INGREDIENTS:

  1.1 Cup Long Grain Rice.

  2.2 Capsicum Cut into Strips.

  3.2 Onions Cut into Strips.

  4.2 Tomatoes Chopped.

  5.1 Cup Mixed Vegetables Slices.(French Beans,Carrots,Cauliflower,Peas etc)

  6.2 Potatoes Quartered Boiled.

  7.2 Onions Quartered for Grinding.

  8.1Tsp Ginger.

  9.1 Tsp Garlic.

10.2 Tbsp Lemon Juice.

11.1 Tbsp Chopped Coriander Leaves.

12.1 Cup Curd.

13. Water.

MASALA REQUIRED:

  1.2 Bay Leaves.
  2.2 Cloves.
  3.1 Inch Cinnamon Stick.
  4.2 Cardamoms.
  5.1 Tsp Pepper.
  6.1 Tsp Cumin Seeds.
  7.1Tsp Red Chilli Powder.
  8.1 Tsp Garam Masala.
  9.1 Tsp Turmeric Powder.
10.2-3 pinches of Asafoetida.
11.10-15 Cashews.
12.10-15 Almonds. (sliced to flakes)
13.4-5 Tbsp Ghee.
14 Salt to Taste.

METHOD:

  1.Wash & Soak Rice in Salted water for 30 minutes.
  2.Heat Ghee in a Heavy Sauce Pan.
  3.Fry Onion Strips till Crisp,Brown & Dry. Keep it aside.
  4. Fry Cashews & Almonds till light brown.Keep it aside.
  5.Fry Capsicum strips till tender & keep it aside.
  6.Heat 6 Cups of Water in Thick Bottomed Large Vessel.
  7.Add Bay Leaves,Pepper,Cloves,Cinnamon,Cardamoms & Salt.
  8.When it starts boiling nicely,drain & add Rice.
  Bring to boil & cook for 8-9 minutes,Till Rice is just soft & not fully done.
  9.Drain in a Large Colander,Spread in a big plate,Cool.
10.Grind quartered Onions,Ginger & Garlic to a paste.
11.In Hot Ghee ,Fry the paste for 3-4 minutes.
12.Add all Powdered Masalas,Tomatoes,Mixed Vegetables,Stir nicely & Cook till it separates from  the Oil.
13.Beat Curd,Add it to the above mixture,stir till the boil resumes & cook for 3-4 minutes.
14.Add quartered boiled Potatoes & keep it aside,

TO FILL HANDI:

  1.Grease an Oven Proof  Handi.
  2.Place in Half of Rice,Spread at the Bottom.
  3.Top with Mixed Vegetables Layer,Spread over the Rice.
  4.Mix together Fried Onions,Capsicums,Cashews,Almonds & Coriander.
  5.Sprinkle half over the Vegetable Layer.
  6.Sprinkle Half lemon Juice all over.
  7.Repeat Rice To Lemon Juice Layer by Layer.
  8.Either Cover with Fitting Lid,Seal edges with Chapati Dough OR Seal Top with a tightly packed      Foil Sheet.
  9.Make a Small Slit for Excess Steam to Escape.
10.Bake in Preheated Oven at 130oC for 15-20 minutes.
11.Break Seal at the Table to get best of Aroma.

PS: FOR STRONGER FLAVOURED BIRYANI ADD NUTMEG POWDER ALONG WITH THE RICE.
BEST SERVE WHEN ITS FRESH & PIPING HOT

MIXED VEGETABLE BIRYANI

INGREDIENTS - FOR MASALA:

1. Cinnamon - 1 Inch

2. Cloves - 3 pc

3. Garlic -  3 Pods

4. Poppy Seeds - 1 tsp

5. Green Chillies - 2 pc

6. Onion - 1 big

7. Grated Coconut - 1 Cup


VEGETABLES:


1. French Beans - 10 nos

2. Onions - 2 big

3. Carrots - 2 medium size

4. Potatoes - 2 medium size

5. Green Pea - 1 cup

6. Cabbage - 1 cup

7. Mint Leaves - 1 cup


PS: Cut all the Vegetables in length wise.


Other Items:

1.2 Bay Leaves.

2.2 Stone Flower.

3.2 Star Flower.

4.4-5 tbsp oil.

5.1 Cup Rice.

6.Required Water.

7.1 Tsp Turmeric.

8.Salt to taste.


METHOD:

1. Wash Rice & Keep aside.Don't allow to be wet more than 10 minutes.

2. Powder Cinnamon & Clove.

3. Grind all the Masala Ingredients together.

4. Heat Pressure Cooker OR Non Stick Cook Ware.

5. Put Oil & Fry this Masala Paste & bay leaves.After oil starts leaving,add all the cut vegetables.

6.When they are half boiled,Add Salt,Turmeric & Powdered Masala & Mix well.

7.Add required quantity of water & allow it to boil.

8.Add Rice,stir nicely in low flame for 3-4 minutes & close the lid.Cook for 2-3  whistles.


PS:IF YOU COOK IN NON-STICK COOK WARE THE BIRYANI COMES OUT VERY WELL OR ITS STILL BETTER IN ELECTRIC RICE COOKER.

MIXED VEGETABLE SOUP:

INGREDIENTS:

  1.1 Cup Carrots.

  2.1 Cup corn.

  3.1 Cup Green Peas.

  4.1 Cup Cabbage.

  5.1 Cup Spring Onions.

  6.1 Cup French Beans.

  7.2 Onions.

  8.2 Tomatoes.

  9.2 Potatoes.(Boiled)

10.2 Tbsp Corn Flour.

11.1 Inch Cinnamon.

12.1 Tsp Pepper.

13.1 Tsp Cumin Seeds.

14.2 Tbsp Olive Oil.

15.2 Tbsp Butter.

16.1 Glass Milk.

17.1Tsp Mixed Herbs.

18.1 Tbsp Sugar.

19. Salt to taste.

20. Water.

 METHOD:

1.Wash & Cut the vegetables length wise & keep it aside.

2.Heat the pan,add 1Tsp of Olive Oil & add cinnamon,cumin seeds & pepper.

3.Then add Cut Onions,Tomatoes & Boiled Potatoes.Fry nicely & grind it smoothly.

4.Heat the pan ,add 1Tsp of Olive Oil add all the cut vegetables and cook till tender.

5.Mix the ground mixture with boiled vegetables,add salt,sugar & water as required.Boil nicely.

6.Make a paste of corn flour with milk & add to the boiling mixture by stirring     continuously.

7.When it starts boiling nicely add butter & the mixed herbs.

   Mixed Vegetable Soup is ready. Serve Hot.

PS: GARNISH WITH GRATED CHEESE

 

CARROT BURFI:

INGREDIENTS:

 1.2 Cups Grated Carrots.

2.2 Cups Sugar.

3.4 Tbsp Ghee.

4.1 Cup Milk.

5.2 Tsp Cardamom Powder.

6.1 Cup Cashew coarsely grinded.

METHOD:

1.Take a thick bottomed pan & heat it.

2.Add Milk,Sugar & Grated Carrots to it & keep stirring till it becomes thick.

3.Add Ghee,Grounded Cashew & Cardamom Powder.

4.Stir nicely & when it starts leaving the pan Put it on the greased plate & spread it evenly.

5.When cool cut it into the desired shape.

PS: IN PLACE OF GROUNDED CASHEWNUT,MTR BADAM POWDER CAN BE USED.

HYDERABADI BIRYANI:

INGREDIENTS:

 1.1 Cup Basumati Rice.

 2.1 Cup Thick Fresh Curds.

 3.2 Cups Mixed Diced Cut Vegetables(Potatoes,Carrots,Cabbage & Green Peas)

 4.1 Tsp Ginger Garlic Paste.

 5.2 Big Onions Length Wise Cut.

 6.4 Flakes Peeled Garlic.

 7.1 Cup Finely Cut Mint Leaves.

 8.1 Tbsp Chopped Coriander Leaves.

 9.1 Lemon.

10.Salt to Taste.

11.3-4 Tbsp Oil.

12.1 Cup Water.

13.Few Flakes of Saffron soaked in milk.

Ingredients For Frying & Grinding: 

Take 2 Tbsp of Oil,Add & Fry :

1.1 Tbsp of Cashewnuts.

2.4 Small Onions Chopped.

3.8 Green Chillies.

4.1 Inch Ginger Piece.

5.1 Inch Cinnamon Piece.

6.2 Cloves.
7.2 Cardamoms.

8.Saffron
9.1 Bunch Of Coriander Leaves.

METHOD:

 1.Wash & Soak Rice for 10 Minutes.

 2.Drain Water & Fry for 2 minutes in 1 Tsp of Ghee.

 3.Heat Pressure Cooker,Add Oil & Fry Garlic & Onion Pieces.

 4.Mix ginger garlic paste & Diced Vegetables.

 5.Fry till Vegetables are Tender.

 6.Add ground masala paste & Fry till the smell goes.

 7.Beat Curds & Add it along with 1 cup of Water.

 8.When it starts boiling add rice & salt.

 9.Cover lid & Cook on a low flame.

10.Keep the weight as soon as the lid is closed.

11.Remove from fire after 2 whistles.

12.Squeeze lemon juice & add cut mint leaves & coriander leaves.

13.Mix Well & Serve Hot.

PS: THIS CAN BE COOKED IN ELECTRIC RICE COOKER BY ADDING EVERYTHING SIMULTANEOUSLY.

PURI OGGARANE:

INGREDIENTS:

1.1Packet Puri(500gms).

2.3-4 Finely Chopped Onions.
3.3-4 Finely Chopped Green Chillies.
4.1 Small Cup Finely Chopped Coriander & Curry Leaves.
5.1 Cup Grated Coconut.
6.Salt to Taste.
7.Haldi.(Turmeric Powder).
8.4-5 Tbsp Oil for seasoning,1 Tsp Mustard Seeds,1 Tsp Jeera(Cumin Seeds),1 Tsp Urad & Channa Dal.
9. 1Lemon.

METHOD:

1.Wash Puri nicely & soak for 5-10 minutes & drain water nicely.

2.Prepare seasoning,add chopped green chillies ,onions & fry nicely.

3.Then add haldi,salt, chopped coriander & curry leaves.

4.Mix nicely & add soaked puri ,stir nicely till everything mixes properly.

5.Lastly Garnish by adding coconut & lime juice.

MIXED VEGETABLE PULAV:

  INGREDIENTS:

1. 2 Big Onions.(Sliced Length wise)

2. 2 Big Potatoes.

3. 2 Big Carrots.

4. 1 Small Cauliflower.

5. 50 gms French Beans.

6. 100 gms Shelled Green Peas.

PS: Wash nicely & Chop the Vegetables length wise.

  1. 2 Cups Basumati OR Sona Masuri Rice .

  2. 25gms Cashew nuts.

  3. 3-4 tsp Ghee. 
  4. 2 tsp Cummin Seeds.
  5. 2 tsp Pepper.

  6. 2 Cloves.

  7. 2 Cardamom.

  8. 2 Pieces Cinnamon.

  9. 2 Bay Leaves (Tej Pattha).

10. 5-6 Green Chillies.

11. Half bunch Pudina (Mint) OR Coriander leaves.

12. 100 gms Paneer Cubes.(Optional)

13. 2 tbsps  Oil.

14. water 1: 2 Ratio. (1 Cup Rice: 2 Cups Water)

 METHOD:

  1.Wash & soak the rice for one hour.

  2. Take a thick bottomed pan & Heat it .
  3. Put little ghee & add Cummin Seeds, Pepper, Cloves, Cardamom & Cinnamon.
  4. When it turns brown add Onions, Green Chillies, Mint OR Coriander & Fry nicely. 
  5. When cool grind it nicely & keep it aside.

  6. Heat the Pressure Cooker, add Oil ,1tsp of Cummin seeds & Bay leaves,fry nicely.

  7. Add chopped onions & all the other cut vegetables, saute nicely.

  8. Add the grinded mixture & mix nicely. 

  9. Add Soaked Rice, Required Salt, Water as mentioned above.

10. Keep stirring till it starts boiling,add left over ghee close the lid.
11. Pressure Cook for 3 whistles.

PS:GARNISH WITH FRIED CASHEWS,ONION RINGS & PANEER CUBES.

 

THAI VEGETABLE SOUP

THAI VEGETABLE SOUP:

INGREDIENTS:

  1. 2 Big Tomatoes.

  2. 2 Big Onions.

  3. 2 Carrots Grated.
  4. 1 Medium size Cucumber.
  5. 1 Cup Green Peas.

  6. 1 Cup Corn.

  7. 2 tsps Cummin.

  8. 2 tsps Pepper.

  9. 2 Small Pieces of Cinnamon.

10. 3-4 tsps of Butter.

11. 1 Cup Grated Cheese.

12. Salt to Taste.

13. Red Chilli Sauce as required.

14. 50 gms 0f Coconut Cream Powder.

15. 4-5 tsps of Corn flour.

METHOD:

1. First take a thick bottomed pan,add Cummin,pepper & cinnamon. Fry nicely.

2. Add chopped Onions,Tomatoes & Cucumber . Fry till it becomes tender & Keep aside.

3. When cool grind the above ingredients adding Coconut Cream Powder & Corn flour.

4. Take a big thick bottomed vessel ,Put the grinded mixture to it & boil in a low flame by adding required quantity of water.

5. Add little butter to the pan ,add grated Carrots,Corn & Peas,saute nicely. Keep it aside.

6. Add the sauted vegetables,red chilli sauce,little butter & salt as required to the boiling mixture.

7. Boil nicely & Keep on stirring continuously without allowing the lump to form.

 

PS:Little Sugar OR Jaggery & Vinegar can be added during boiling to enhance the taste.

GARNISH: Grated Cheese, Parsely & Sev.

SABUDAN VADA

INGREDIENTS:

1.Sabudan : 2 Cups.

2.Potatoes : 4 Big Ones.

3.Rice Flour OR Corn Flour : 4-5 Tsps.

4.Peanuts : 1 Cup.

5.Green Chillies : 10 Nos.

6.Cummin Powder : 2 Tsps.

7.Coriander Leaves : Little.

8.Asafeotida : A Pinch.

9.Salt to Taste.

10.Oil to fry. 

METHOD :

1.Soak the Sabudan in water for 2-3Hrs.

2.Boil Potatoes & Mash nicely.Keep it aside.

3.Fry Peanuts & make a fine powder.

4.Make green chilly paste.

5.Sieve the soaked sabudan, Add - 

a.Chilly Paste,

b.Peanuts Powder ,

c.Corn Flour,

d.Salt,

e.Jeera Powder, 

f.Chopped Coriander Leaves ,

g.Asafoetida.

 Mix the dough smoothly & nicely.Now its ready to fry it in hot oil.

Serve Hot with Sauce OR Coconut Chutney