Veg Biryani

Type: Breakfast/Lunch/Dinner

Serving: As desired

Preparation time: 45 minutes

Ingredients:

Basmati Rice/ Sona masuri rice – 2 cups

French Beans, Carrot, Cauliflower, Knolkhol, Green peas – 1 cup (Note: You can add mushroom, paneer) – cut into medium diced shape

Bread – 3 pieces (Sliced into small cubes)

Tomato (apple tomato) – 1medium size (finely chopped)

Onion – 2 medium size (finely chopped)

Green Chili – 2 to 3 slit

Chili powder (medium spiced) - 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Ginger & Garlic paste – 1to 2 teaspoon

Oil – 1 cup                                                                                         

Ghee – ½ cup

Bay leaves – 2

Sha jeera/Black cumin seeds – 1 teaspoon

Cardamum (Small & Big) – 2 each

Cloves – 4 to 5

Star anise -1 to 2

Black Rock Flower – 2

Mace - 1

Cinnamon – 1 inch

Coriander leaves –A handful (chopped)

Mint leaves (optional) – A handful (chopped)

Curd – 1 small cup sweet curd

Salt to taste

Biryani masala powder – 1 teaspoon

Saffron – Optional (Soaked in milk)

Fried Cashewnuts - 10

Preparation Method:

Soak rice for 30minutes Cook  rice with some salt in a vessel 3/4^th done & the rice should not be sticky, keep it a side. Take a biryani kadai/ hundi keep it on the flame put oil, when the oil is hot enough fry bread cubes into golden brown color take it aside, fry one finely chopped onion in the oil into brown & crisp keep it aside, add some more oil & ghee in the kadai, then put black cumin seeds, bay leaf, star anise, mace, black stone flower, cloves, cinnamon, cardamom, fry it for a while, then put chopped onion fry it till light brown, put chopped vegetables fry it well for about 8 to 10 minutes on low flame with lid closed, add mint leaves, green chili, ginger & garlic paste, sauté it put turmeric, coriander, chili, biryani powder fry it till the raw smell is gone, put tomato fry till soft, add salt, curd, rice mix it delicately well & close the lid cook the biryani on a hot griddle under low flame for about 15minutes then lastly add fried bread & chopped coriander leaves,saffron. On the top garnish with fried cashewnuts, brown onion. (Note: Deep fry paneer in oil separately mix it while adding bread).

Best served with any gravy or cucumber & onion raita or with plain curd & boondi.

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Egg Masala

Type: Gravy

Serving: As desired

Cooking time: 20 minutes

Ingredients:

Egg (Boiled) – 6

Ginger & garlic paste – 1 teaspoon

Onion (Finely chopped) – 2 Big size

Tomato (finely chopped) – 1 medium size

Oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Chili powder –1 teaspoon

Coriander powder – 1 teaspoon

Garam Masala – ½ teaspoon

Coriander leaves – 1 tablespoon

Sugar a pinch

Salt to taste

Preparation method:

Keep a pan on the flame, put oil, add cumin seeds, onions fry till light brown, put ginger garlic paste fry it for few seconds, put tomato fry it till oil raises upside, then add chili, coriander, garam masala powder, salt, sugar, fry it if water is required you can add few drops of water, lower the flame, cut the egg into 2 pieces place it on the gravy close the lid cook it for 2 minutes, finally put chopped coriander leaves turn off the flame serve it hot.

Best served with bread, pav, dosa, chapati.

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Fish Curry

Type: Curry

Serving: As desired

Preparation time: 45 minutes

Cooking time: 15 minutes

Ingredients:

Fish ( Bangada / any curry suitable fish)- 500 grams

Onion - 2

Tomato – 1

Thick Coconut milk – 1 cup

Curry leaves – 10

Coriander leaves – 3 sticks

Sambar powder – 1 teaspoon

Chilly powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Mustard seeds – 1 teaspoon

Fenugreek seeds – ¼ teaspoon

Cloves – 3-4pcs

Cinnamon – 1pc (1inch)

Oil – ¼ cup

Tamarind pulp – 2 to 3 teaspoons

Ginger & garlic paste – 2 teaspoons

Salt to taste

Water

Preparation Method:

Clean the fish & marinate the fish for atleast 30minutes. Add 2 pinch of turmeric powder & ¼ teaspoon of salt to the fish keep it aside.

Turn on the flame & heat a pan. put one tea spoon of oil the hot pan fry 1 chopped onion till it turns light brown turnoff the flame. Transfer the fried onions, clove, cinnamon, coriander leaves to grinder and grind it if water is required add a bit & make a fine paste.  Keep the above paste in a bowl separately. Next grind a tomato into a fine paste and keep it separately.

Take a separate pan & turn on the flame.  put remaining oil in hot pan once oil is hot enough add mustard seeds and fenugreek seeds, let it crackle. Now add curry leaves, finely chopped onions (remaining qty of onions). Fry onions till it turns light brown, and then add ginger garlic paste, fried onion paste. Fry it for a minute, and then add tomato paste. Fry till the raw smell is disappeared. Add sambar powder, chili powder, coriander powder, turmeric powder. Fry it for a minute; add tamarind paste, thick coconut milk, and salt to taste let it come to a boil. If you want the gravy to be more watery, then add half a cup of water . When gravy is boiling add fish into it and close the lid. Fish cooks within 8 to 10mins. Occasionally stir the gravy once in 4min (ensure fish doesn’t break). Turn off the flames after fish is cooked. Lastly add chopped coriander leaves.

Best served with Boiled rice, dosa, idly.

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Chicken Curry (Nati Koli Saaru)

Type: Lunch/Dinner

Serving: Your desire

Preparation time: 30 minutes

Ingredients:

Chicken – 1 kg

Grated Coconut – 1 cup

Chilly powder – 2 teaspoon(medium spicy)

Coriander powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Poppy seeds – 1 teaspoon

Coriander leaves – ½ cup

Green chilies – 2 slit

Onion – 1 finely chopped

Onion – 2 Roughly chopped

Oil – 1 cup

Clove – 6-8

Cinnamon – 2 pieces

Garlic cloves -15 pods

Ginger – 2 inch

Tomato – 1-2 chopped (optional)

Fenugreek leaves, dill, sour leaves – Optional a handful.

Masala preparation:

Take a pan heat it fry poppy seeds powder it, put 1 teaspoon of oil fry roughly chopped onion till light brown turnoff the fire.

Grind ginger, garlic, fried onion, cloves, cinnamon, grated coconut, 1 teaspoon chilli & coriander powder, poppy seed with little bit of water, lastly add coriander leaves make it a fine paste.  

Cooking Method:

Wash the chicken & drain the water from it.

Take a pressure cooker heat it, put 2 teaspoon of oil add ¼ of chopped onion fry it, now put chicken, turmeric powder in cooker fry it till raw smell is gone, now add pinch of salt & 2-3 cups of water, close he lid & pressure cook for 3 whistles.

After pressure is gone check whether the chicken is cooked if it still needs to be cooked then pressure cook it for 2 more whistles. Turn off the flame.

Now take a cooking vessel, heat it put remaining oil in it add chopped onion, slit green chili, fenugreek leaves, dill, sour leaves, fry it add cooked chicken & fry for 5 minutes.

Add 1 teaspoon of chilly & coriander powder, salt fry it for a minute, add tomato fry till the oil separates, now add grinded masala fry it add required amount of Soup Cooked in the cooker & water boil it till oil separates on the top/ boil till raw smell is gone turn off the fire.

Now chicken curry is ready.

Serve it with salad like cucumber, onion, tomato, lemon.

Note: This curry tastes well with ragi ball, chapati, dosa, idli, rice, idiappam.

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Karachi Biryani

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice - 250 grams

Chicken (with skin) – 500grams

Oil – 100ml

Onion – 3 numbers (chopped)

Curry leaves– 1 cup

Fresh coriander leaves – 1 cup

Green Chilies – 8 chopped

Ginger – 2 inch

Garlic –1 Whole Big size/30 pods

Salt to taste

Turmeric Powder – 1/2teaspoon

Curd – ½ cup

Tomato –2 (chopped)

Lemon juice – 1

Garam Masala Powder = 1teaspoon

Chili Powder – 1-2spoon

Coriander Powder – 1teaspoon

Clove – 8

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Mace – 2

Star Anise – 2

Bay Leaf – 3

Preparation Method:

Divide spices into half for rice & gravy.

Make a paste of ginger & garlic.

Take a thick bottom vessel, heat it put oil in it, add whole masala & fry it, fry onion till light brown, add curry leaves, green chilies, ginger & garlic paste, tomato, chili powder, coriander powder fry it, add water, salt to taste, add rice when water starts boiling close the lid, add lemon juice, coriander leaves when the rice is done to 3/4^th  turn off the flame.  

Heat a pan put of oil, take half chopped onion put in the pan fry it add chicken fry till raw smell is gone, add turmeric powder, salt, half ginger & garlic paste fry for few seconds, add green chillies, curry leaves, chili powder, coriander powder stir well close the lid fry for 5 minutes, add tomatoes fry it, add curd, coriander leaves, garam masala powder cook till oil separates from the side.

Now take half the chicken gravy & rice mix it well, repeat it with remaining rice & chicken gravy, put saffron on the top of the rice, put coriander leaves mix it & cook on a low flame for 10 more minutes. Better to cook it on a griddle so it doesn’t burn in the bottom.

Best served with: Onion & Cucumber raita.  

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Chicken Biryani

This is one of the easy & best ways to prepare biryani.    

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice/Jeera Samba Rice - 250 grams

Chicken (with skin) – 250grams

Oil – 100ml

Garlic – 25grams (1 Whole Big size )

Onion – 3-4 numbers (chopped)

Fresh mint – 1 cup

Fresh coriander leaves – 1 cup

Fresh Fenugreek Leaves – ½ cup chopped

Green Chilies – 10

Ginger – 2 inch

Salt to taste

Turmeric Powder – 2pinch

Curd (Optional) – ½ cup

Tomato – 1 or 2 (chopped)

Lemon juice – 1

Clove – 10

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Fennel Seeds – 1 teaspoon

Mace – 2

Star Anise – 2

Bay Leaf – 3

Dry Masala preparation:

Dry roast half the quantity of bay leaf, star anise, mace, fennel seed, cloves, cinnamon, green cardamom, black cardamom, black stone flower, black cumin seeds.  Make a fine powder of it & keep it aside.

Gravy Masala Preparation:

Heat a pan with 2 teaspoons of oil fry whole green chilies for a minute add fresh mint fry it for a minute turn off the flame. Add ginger, garlic, coriander leaves grind it into a fine paste if water is required you can add few drops. Keep it aside.

Preparation Method:

Wash & Soak rice for 30 minutes with a pinch of salt. Wash rice carefully don’t wash roughly because basmati/jeera samba rice are delicate they break easily.

Marinate chicken with some salt & turmeric powder for 20 minutes.

Take a pan heat it put 2 teaspoon of oil add a spoon of onion & fry till light brown, add marinated chicken in it fry for  5 to 10 minutes.

Take a hundy/thick vessel heat it put oil in it now add the remaining dry spices in it, add chopped fenugreek leaves, onion, fry it till light brown, transfer fried chicken into hundy/thick vessel, add dry powder masala & gravy into chicken fry for 5 minutes when the oil starts separating from chicken add chopped tomato, 500ml water add salt to taste let it boil.

Now add rice in to the hundy/thick vessel close the lid cook at medium flame, when the water is absorbed 3/4^th of it add curd & lemon juice stir it & close the lid.

Heat a griddle & transfer the hundy/thick vessel on the griddle turn the flame on low flame let biryani cook for 10 more minutes turn off the flame. Let it cook for 5 more minutes with the lid closed.

Note: Chicken Should be fried separately because it wont break while cooking.

          Curd Keeps chicken juicier.

Best served with: Onion & Cucumber Raita.

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Rasam (Andra style Rasam)

One of the best dish for good digestion & good for kids.

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 20min

Ingredients :

Tomato – 2-3nos

Tamarind pulp – 1spoon

Garlic crushed – 8 pods

Curry Leaves – 10-15 leaves

Sugar/Jaggary – 1 teaspoon

Mustard Seeds -1 teaspoon

Oil/Ghee – 1Tablespoon

Asafoetida – 2 pinch

Turmeric Powder – 2 pinch

Fresh Coriander Leaves – 2 Sticks

Salt to taste

Powder: Dry Chilly(Byadagi) – 5-6/Chilly Powder – 1 teaspoon

Cumin Seeds – 2 teaspoons

Pepper – 2 tespoons

Dry roast above 3 ingredients & Powder it.

Preparation method:

Cook tomatoes for 8-10 minutes with a cup of water, keep it aside to cool down. Squeeze cooked tomatoes extract the pulp don’t add the skin to the pulp. Now heat the pan put oil/ghee in it add mustard seeds let them crackle, add asafoetida, curry leaves, crushed garlic fry for few seconds.

Add tomato puree, tamarind, turmeric powder, rasam powder 2 spoons, salt, sugar/jaggery boil it for 5 minutes.

Lastly add chopped/crushed coriander leaves &turn off the flame.

Best Served with: White rice, you can drink directly.

Note: If rasam is for drinking purpose salt should be less added.

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Chapati

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 30min

Ingredients:

Wheat Flour – 1 cup

Salt – 1 teaspoon

Water – warm or luke warm

Oil – 1 table spoon

Preparation method:

In a bowl put flour, salt, oil. Add water to it & knead it to a soft dough, rest for 30 minutes.

Divide the dough into lemon size balls. Roll to round chapati or to triangle fold & cook it on medium hot griddle/tawa, using 1 or 2 teaspoons oil. Till golden spots appears.

You can prepare pulka’s from the above dough.

Tip: While rolling chapati’s do not give pressure as chapati’s will become tough. Lighter rolling smoothens chapati.

Best served with: Any curry, curd, raitha, chutney.

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Plain Vegetable Rice

If you are looking for a nutritional & colourful less masala type rice then this is one of it.

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 30min

Ingredients:

Sona masuri rice -1½ cup, Vegetables (French beans, carrot, green peas, capsicum, Knolkhol (nookal), (mushroom, paneer are optional)) -1 cup, green chillies -2, bay leaf - 1 or 2, cinnamon -1inch, cloves -5, oil/butter-2 spoons, salt to taste.

Preparation:

Soak sona masuri rice for 30 minutes, Cut the vegetables in diced shape in small size, chop green chillies, capsicum should be fried separately in a spoon of oil mixed at the end or you can add capsicum without frying it too. Paneer should be cut in medium size & fry it in oil add at last.

Procedure:

Heat oil/butter in a cooker add bay leaves, cloves, cinnamon, green chillies fry it for couple of seconds add vegetables to it & fry for 2 minutes, fry soaked rice in it now add 3 cups of water & salt to taste when the rice is almost done add capsicum & paneer mix it.

Now Plain Vegetable Rice is ready to eat.

Best serving method: Serve with dal, curd, onion & tomato raita.

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