VEGETABLE BIRIYANI

Ingredients :

Onion : 1 medium size, chopped
carrots : 1 1/2Cup, chopped
Beans : 1Cup, Chopped
Capsicum : 1/2Cup, chopped
Green Peas : 1/2Cup, boiled with salt
Cauliflower : 1/2 Cup, chopped
Green Chili : 4,Chopped
Ginger : 1 1/2 inch piece, chopped
Garlic : 10 cloves
Cinnamon : 1 inch piece, Crushed
Cardamom : 2pods
Cumin seeds : 1/2tsp
Ghee : 5tsp
Cashew : 25gm
Raisins : 25g
Coconut oil : 2tbsp
Onion : 1/2 sliced

For rice :

Biriyani Rice : 1 1/2 Cup
Cinnamon : 2 inch piece, Crushed
Cardamom : 5pods
Cumin seeds : 1/2tsp
Cloves : 5
Pepper : 4
Ghee : 1tsp
bay leaf : 2
Turmeric powder : 1/4tsp
Pudina leaves : 5
Coriander leaves : 5-8
salt

Method :

1. Boil rice separately with turmeric powder, 1spoon ghee, bay leaf, Cinnamon, cardamom, cumin seeds, Pudina leaves , coriander leaves and salt

2. Heat oil and saute onion till it becomes translucent.

3. Make a paste of green chili, ginger and garlic.

4. Saute it nicely with onion.

5. All spices can be added after 4-5minutes. Saute it nicely.

6. Now add vegetables : carrots, beans, cauliflower and capsicum. Cook for sometime.

7. Mix it with the rice.add pudina and coriander leaves.

8. If possible put in microwave or steamer for 5minutes.

9. In a saucepan put the ghee and add cashew and kismis. shallow fry 1/2 onion in this ghee and garnish the biriyani.

Gopi Manchurian / Gobi Manchurian

 

Ingredients :

Cauliflower : 1, large, cut into florets
Onion : 2, diced
 Garlic : 8cloves, chopped
Green chilies : 2, chopped
Ginger : 1/2 inch, chopped
Capsicum : 1, Sliced lengthwise
Soya sauce : 2tbsp
 Red Chili sauce :1tbsp
Tomato Sauce : 3tbsp
Oil for deep frying
Sugar : 1tsp

Salt

For batter :

Cornflour : 1/2Cup

Maida : 1/2Cup
Pepper Powder : 1tsp
Orange  Red food color  : pinch (optional)
Salt : 1tsp

Method :

1. Mix cornflour, maida, food color , pepper powder and salt( as per taste) along with little warm water to make a thick paste.

2. In a sauce pan pour oil. Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.

3. Now in a kadai heat little oil(you can add the oil in which cauliflower was fried) .

 4. Add chopped garlic cloves and saute well in medium heat for 2-3min. Now add green chilies and ginger and saute well. Add chopped onions and cook them till it turns to translucent.

 5. Now add in capsicum and saute them for 2min. Note that capsicum should remain crispy.

 6. Now add soy sauce+ chili sauce+ tomato sauce+ sugar and saute it for few seconds.

 7. To this add 1/2Cup of water and let it boil for 10mins. Now add the fried and cooled cauliflower and combine well). 

8. Cover with a tight lid and cook for 2min and turn off the flame.

9. Garnish with chopped capsicum and serve hot with roti's, aloo paratha, bread or with mushroom fried rice.

Note :  if you want a thicker gravy  add 1tsp of cornflour to 1/4 cup water and add after 7th step. 

EGG CURRY / Kerala Egg Curry with Coconut Milk

Here is a simple egg curry in kerala style. Its a great combination with appam and chappathi. Rice flour is added with water helps in thickening the gravy. 

Ingredients :

Eggs : 4
Onion : 2 medium size, chopped
Tomato : 1
Ginger : 1/2 inch piece, chopped
Garlic : 4cloves
Green Chili : 2
Red chili powder : 1tsp
Turmeric Powder : 1/2tsp
Coriander powder : 1tsp
Oil : 2tsp
Bay leaf : 1, Crushed
Coconut milk : 1 1/2Cup, thick
Rice flour : 1tsp mixed with 1/4cup of water
Curry leaves : 1Spring
Salt
 

Method :

1. Boil the eggs in required water for 15min. clean it and make ready to add wth curry after sometime. Its better to make them half, to absorb all flavors of gravy.

2. Make ginger, garlic and green chili paste. Heat the Oil in a kadhai, and add chopped onions, and curry leaves. saute for 3-4min in medium low heat and sen add ginger, garlic,chili paste. Take care not to let it stick to the pan.


3. Now add chopped tomatoes and close the pan with a lid. Stir occasionally. When it become soft add all spices, bay leaf and 1tsp of water. saute in low heat. Coriander powder u can add first. when it turns little darker in color and with a nice aroma, add 1cup of water. When it comes to boiling point add salt and mix well.

4. Add halved eggs and then coconut milk and rice flour mixture. Close the kadhai with a lid. Cook for 6-8min till the gravy becomes thick.  Once you added the eggs, its better not to stir with a spoon.

APPAM / vellayappam

I am posting one of Kerala's Traditional breakfast recipe; "appam". It is also known as "Velleappam". It can be served with Chicken roast/egg curry. Vegetarians can serve the appam with vegetable stew . Kids will love the appam with cocnut milk and sugar!. Use "pachari" if possible..and to get soft n fluffy appam use a separate "appachatti" for it..

Ingredients :

Raw rice : 1 1/2Cup
Dry Yeast : 3/4tsp
Sugar : 2tsp
Coconut Milk : 1/2 to 3/4Cup
Rava : 2tsp
Salt


Method :

1. Soak rice in water for 4hrs. Dissolve dry yeast and sugar in luke warm water for 30min. Before grinding drain water completely from soaked rice. Now add yeast mixture with that water and grind with soaked rice.Grind it to a fine paste.

2. After 5hrs add rava and 4tsp of water in a pan and make a thick paste in low flame. When it gets cool, add it to the appam batter and mix well with hand. Keep it overnight and Leave it for fermentation.

3. Before making appam add coconut milk and make in the same consistency of dosa batter and add required salt.

4. Heat kadhai (""appachatti), smear little coconut oil on it.Pour one spoon full of dough in the appam pan and rotate the pan in circular manner to get the shape of appam. Put a tight lid on it and within 3min appam is ready to have!!