Layered Veggie Biryani

I am here after a long hiatus. Little Rohan is officially a toddler now. With all the running catching we play together, I yearn for some time online. But, ofcourse, there is NO TIME as times vanishes running after him and the other chores :). But, I LOVE IT. Hope to be regular with some posts now.

I love Vegetable Biryani and I have tried many versions of it. The most loved one at my home is the layered veggie biryani with layers of white rice and veggies coated with the colorful Biryani masala. And, if you topple it with fried onions and serve it with a raita, wow that fulfills your lunch/dinner plate and a restful sleep (which I yearn and hope to have one!).

For 4 servings:

Ingredients

• 1 cup Biryani rice, washed and soaked for 15 minutes.
• Veggies such as carrot (1), green peas (a handful), cauliflower florets (5-10), french beans (3 pieces cut into inches), potato (1), steamed or slightly cooked.
  
• 3 onions, chopped lengthwise
• 1/2 cup yogurt
• 7-10 cashewnuts, soaked in warm water for 1/2 an hour.
  
• 1 tablespoon Biryani Masala (I have the Badshah one)
• 1 teaspoon of ginger-garlic paste
• some oil or ghee (yur choice :)..)
• some khada masala such as 2-3 cloves, 2 cardamom, 1 dalchini, 2-3 bayleaves.
• 1 teaspoon milk with 3-4 strands of kesar(saffron).
  

Method:

1. Cook the rice and keep it separately. Ensure the rice does not become sticky (You can add 2-3 drops of lemon juice while cooking the rice. This avoids the rice from sticking to each other).
2. For the Biryani Masala: Fry the onion pieces till they become brown. Remove some of them for the garnish. Now add the ginger garlic paste to the remaining onions. Add the yogurt, cashewnuts, and mix well. Add the biryani masala, some salt, and some sugar. Mix well and let this mixture cook and coat the onions and cashews. Take care not to burn this mixture. When this cools, grind to form a coarse paste and store separately.
   
3. For the Veggies: In a pan, heat some oil or ghee (This will taste much better :). Add the khada masala. After a minute add the veggies. Now add the ground biryani masala. Let the veggies be coated with the masala and cook for some time. Taste to add some salt.
   

For serving:

1. In a serving bowl, first lay some rice.
   
2. Add a layer of the veggie masala, then again add a layer of rice, then a layer of veggie masala.
   
3. Now lay the final layer of rice.
4. Pour the milk with saffron on this layer.
   
5. Garnish with the fried onions.
6. Optionally, you can also garnish freshly chopped coriander leaves.

Sometimes, when we have guests at home (evening time) , I make this in advance (afternoon). I bake the biryani for 10 minutes just before serving. Serve hot with any raita. It turns out to be a yummy meal :).

Busy...Busier...Busiest

Yes, that is my status currently. Rohan will turn one next month. He is keeping me busy with his antics that range from being sweet--sober--naughty--cranky. His mood swings keep every one at home amused. Additionally, he has discovered "Hey mom, I can walk" but with support. So, things kept at his level are usually are thrown with great force (The other day I dived and caught hold of R's perfume bottle which would have shattered to pieces had it not been for my fielding skills).

So Hopefully, I might post some good recipe posts(which I miss) the next time!

Peas Masala from Nithu's Web site

A few days ago, I stumbled across the recipe for Peas Masala from Nithu's Web site and yearned to try and taste it. Fortunately, little Rohan gave me the opportunity to taste this wonderful and tongue-tickling recipe.



For the recipe, visit Nithu's Kitchen at http://www.nithubala.com/2010/10/peas-masala.html

Loved this side dish! Thanks a ton for sharing this one Nithu.

Matar Paneer

I miss the old blogging days when I had loads of anecdotes and better writing skills. Right now my attention is at my little one Rohan who is sleeping (and bursting into little cries), so pardon my writing skills.

Paneer....love it!....I LUV PANEER....and I constantly yearn for it (like some nonvegetarians yearn for CHICKEN).....However, most of the paneer recipes are Mughlai and these recipes require a long list of ingredients and the process is very long. But here is one recipe that can be made in a jiffy. I usually make this in 30 minutes.

Matar Paneer

Matar Paneer has been featured on my fellow bloggers Web site and I have tried most of them. I apologize if this recipe sounds plagarised. This recipe is totally from my trial and errors. As little Rohan keeps me glued more on him and less on other blogs, I am at a dearth of time to name the other blogs. But I thank all my fellow blogger friends who inspire me constantly with their hard work on creating and sharing wonderful recipes. A VERY BIG HUG TO ALL OF YOU!

Coming back to the recipe, it serves two people at my abode.

Ingredients

• Paneer, 100 gm (microwave 1 cup water for 2 minutes and put the paneer pieces to soften if using frozen ones)
• Peas,1 cup (microwave 1 cup water for 3-4 minutes and put the peas to blanch if using frozen ones)
• 1 Onion, chopped finely
  
• 2 medium-sized tomatoes
• 3-4 garlic cloves
• an inch of ginger
• 1 tsp chilli powder
• 1/2 tsp garam masala powder
  
• 1 tsp turmeric powder
• 1 tablespoon kasuri methi
• 1 tsp cumin seeds
  
• loads of chopped coriander leaves

Method

1. In a blender, grind the tomatoes, garlic, and ginger. Keep aside the paste in a bowl.
2. Now in hot pan, add some oil and after a minute add the cumin seeds.
3. When they crackle, add the onion and saute for a while till they turn pink.
4. Now add the ground paste and mix well.
5. After 2 minutes, add the chilli, turmeric, and garam masala powders. Mix well and cook for 2 minutes.
6. When the mixture lets out the oil, add the kasuri methi and peas, some salt, and sugar. Cook till the peas are done.
7. Add the paneer pieces and mix well. Steam this for couple of minutes till the paneer is well coated with the masalas.
8. Serve hot with loads of coriander leaves as the garnish and hot with Rotis!
   

Caramelized Oats Porridge

While pregnant, my tiredness levels were very high especially in the evenings. Sometimes as a evening snack I used to munch on the dry fruits...I think they and curd kept me alive...I used to ponder what snack to make which is easy and less spicy (Rohan did not allow me to have any spice the whole 9 months :()....

I had some oats and was bored of the regular oats porridge. Here is what I made that day!



Caramelized Oats Porridge

Ingredients

• Oats, 1/2 cup
• Demerera Sugar (Brown one), 3 tablespoons
• Milk, 1 cup
• Roasted almonds, 5-6
• Water, 2 teaspoon
  
  

Method

1. In a pan, add water.
2. When the water boils, add the sugar. Mix well and when the mixture turns a bit syrupy.
3. Add the oats. Mix well. The oats should get well coated with the sugar syrup or caramelizes.
4. Now add the roasted almonds. Let this get coated with the sugar syrup.
5. Pour the milk and let the mixture cook for 10 minutes or until the oats are mashed.
6. Transfer in a bowl and let it cool for 10 minutes.

My porridge was a bit milky...but loved the taste...something different from the regular stuff!

Chana in Coconut Gravy

I am still undergoing the infant blues and pinks. Rohan is different each day and when I tell anyone that he does this, the next day he completely does the opposite thing. Hmmm.....Getting to the recipe....My aunt makes this chana side dish and I like it a lot. She cooks the chana (kabuli) in a home-made coconut base. The base is a mixture of roasted fresh coconut, garlic pods, coriander seeds, and dry red chillies. Here is how I make it.


Ingredients:

• 1 cup kabuli chana (Chick peas) soaked overnight and pressure cooked. (you can also use the tinned ones)
• 1 onion, chopped finely
  
• 1/2 tsp cumin seeds
• 1/2 tsp Amchur powder (dry mango powder)
• some sugar
• some salt

For the base:

• 1/2 cup grated fresh coconut
• some garlic pods
• 1/2 tsp coriander seeds
  
• 3-4 red chillies (according to the hotness. I use Bedgi which is mild)
• some water

Method:

1. Grind the base ingredients in a blender and form a smooth paste.
2. Now in a hot pan, heat some oil and add the cumin seeds.
3. When they crackle, add the onion and saute till pink.
4. Add the chick peas and mix.
5. Now add the coconut paste, sugar, salt, the amchur powder, and mix well. Add some water if you desire a loose consistency.
   
6. Cook till the mixture lets out the oil.

Garnish with coriander leaves and serve hot with chapatis and raitas.

Blast from the Past - Potato Peas Cheese Tikkis

This one is a blast from my preggie days....Potato Peas tikkis are a favourite snack at some homes....the crunchiness of the tikkis enthralls every palate....even mine...

I had some Processed cheese in my fridge...so added it to the tikkis....believe me the flavour doubled (as I believe anything with cheese is tasty)....

Here is the recipe


Ingredients:

• 2 Potatoes boiled and peeled
  
• 1 cup Peas boiled
• some grated cheese
• ginger-garlic paste
• some green chillies chopped
• fresh chopped coriander
• Kasuri Methi
  
• salt
• Tomato ketchup as a dip

Method:

1. In a bowl, add the boiled potatoes and the peas.
2. Mash to form a coarse mixture.
3. Now add the ginger-garlic paste, green chillies, coriander leaves, kasuri methi, grated cheese, and salt.
4. Mix well.
5. Form tikkis and shallow fry in a pan.

Serve hot with ketchup! You can also grill the tikkis in the oven to avoid frying.

NOTE: the cheese contains some salt so add the salt according to your taste buds.

I am a Mommy....

Hi guys, some of you must be wondering where did I disappear. Well, I have been busy with motherhood which has taught me plethora of new things...It will be two months on 28th now since my little one was born. Yes, Rohan was born on June 28, 2010. Initial days and nights were foodless, sleepless with puffy eyes and dark patches under them. Things are settling down now....hopefully they will settle better. Rohan has started with his gurgles and baby noises....love them. Here is me posting his picture. This one is his first day pic.

Kislelya Kakdiche Dhayat Koshimbir

Ohkay that means grated cucumber salad in the yogurt mixture. I had this at my friend's place. This is one of the must haves in a simple Maharastrian lunch time. This combination is very useful in summer time as both cucumber and yogurt soothen the stomach. Additionally, the taste of this raita is very simple and delectable.

For four servings:

Ingredients:

• 1 large-sized cucumber, peeled and grated
• 2 tablespoon of peanut powder
• 1 green chilli, sliced (depending on the hotness)
• sugar (optional)
• salt
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tsp ghee or clarified butter
• some curry leaves
• a pinch of asafoetida powder
  
• some fresh coriander leaves, chopped
• 1 cup of yogurt or fresh curd

Method:

1. In a bowl, mix the grated cucumber and the peanut powder.
2. Add the green chilli, sugar, and the salt.
3. Now in a separate pan, heat some oil or ghee. Add the mustard seeds and cumin seeds.
4. When they sputter, add the curry leaves and the asafoetida.
5. Now add this tempering to the cucumber and peanut mixture and mix well. Keep aside for 2-5 minutes and let it cool.
6. Add the yogurt and mix well. Garnish with chopped coriander.
   

Goes great as a raita for any occasion.

Gille Matar Ke Pakode

Hopefully, my posting days have started. Teehee! After a long time (My drafts say that), I am posting a recipe from my kitchen. I had made this some weeks ago for a lazy sunday evening. The summer hadn't started yet and we suddenly craved for something crispy and well fried. Usually, I avoid frying as the crispies fill my tongue with a layer of oil that doesn't allow any other taste to penetrate through it (ohkay! May be this psychological...but a good way of curbing oily food...heehee). So R has it even if he feels like having fritters.

Getting back to the Matar ke Pakode, I made these with fresh green peas. These were simple and quick to make (and to consume).



I named this Gille Matar because I soaked the green peas in some warm water for 5 minutes.Here is the recipe for 2 people.

Ingredients:

• 1 cup fresh green peas
• 1 tablespoon ginger-garlic paste
• 2-3 tablespoon besan (chane ka aata)
• 1 tsp rock salt or senda namak
• salt if required
• 1 green chilii chopped finely (depending on the hotness)
• some chopped fresh coriander
• 1/4 tsp cumin powder
  

Method:

1. In a bowl, mash the peas.
2. Mix all the other ingredients.
3. In a frying pan, fry small portions of the mixture. I used a spoon to place the mixture in the oil.
4. If the consistency is watery, add some more besan or alternatively add cornflour.
5. Serve hot with ketchup or green chutney.