Vegetable Biryani

 

Hello, friends today we will make Vegetable Biryani ….

 

The word "biryani" in English refers to a spiced mixed rice dish that is typically layered with meat, fish, or vegetables and cooked with aromatic spices. It originates from South Asia and is known for its rich flavors, fragrant aroma, and the unique method of slow cooking (dum). The word "biryani" itself is derived from the Persian word "birian", which means "fried before cooking" or "roasted."

 

So, in simple terms, biryani is a flavorful, layered rice dish made with spices and either meat, seafood, or vegetables.

 So let’s get start to make our delicious recipe of Vegetable Biryani!!!

Ingredients:

 For Rice:

- 2 cups basmati rice

- 4 cups water

- 1 bay leaf

- 3-4 cloves

- 2 green cardamoms

- 1 small cinnamon stick

- 1 tsp salt

 

For Vegetables:

- 2 tbsp oil or ghee

- 1 cup mixed vegetables (carrots, peas, beans, potatoes, cauliflower), chopped

- 1 large onion, thinly sliced

- 1 large tomato, chopped

- 1/2 cup yogurt (curd)

- 1 tsp ginger-garlic paste

- 1 tsp red chili powder

- 1/2 tsp turmeric powder

- 1 tsp garam masala

- 1/2 tsp cumin seeds

- Salt to taste

- 2 tbsp chopped coriander leaves

- 2 tbsp chopped mint leaves

 

For Layering and Garnish:

- 1/4 cup fried onions

- A pinch of saffron soaked in 2 tbsp warm milk (optional)

- 2 tbsp melted ghee or butter

- 1 tbsp cashews and raisins (optional)

  Step-by-Step Instructions

 

Step 1: Cook the Rice

 1. Wash and soak basmati rice for 30 minutes.

2. Boil 4 cups of water in a large pot. Add bay leaf, cloves, cardamoms, cinnamon stick, and 1 tsp salt.

3. Add the soaked rice and cook until it is 90% cooked (grains should be firm and not fully soft). Drain the water and set the rice aside.

 

 

Step 2: Cook the Vegetables

 

4. Heat 2 tbsp oil or ghee in a large pan. Add cumin seeds and let them splutter.

5. Add sliced onions and sauté until golden brown.

6. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell goes away.

7. Add chopped tomatoes and cook until soft.

8. Add red chili powder, turmeric powder, garam masala, and salt. Mix well.

9. Add the mixed vegetables and cook for 5-7 minutes, stirring occasionally.

10. Add yogurt, coriander leaves, and mint leaves. Cook for another 2-3 minutes until the vegetables are tender and coated in the spices.

 

Step 3: Layer the Biryani

 

11. In a large pot or oven-safe dish, add a layer of cooked rice at the bottom.

12. Add a layer of the cooked vegetable mixture over the rice.

13. Repeat the layering process, ending with a layer of rice on top.

14. Drizzle the saffron milk, melted ghee, and sprinkle fried onions, cashews, and raisins on top.

 

Step 4: Dum Cooking

15. Cover the pot with a tight-fitting lid or seal it with aluminum foil.

16. Cook on low heat for 20 minutes, allowing the flavors to blend (you can also bake in a preheated oven at 180°C/350°F for 20 minutes).

 

Step 5: Serve

 17. Gently mix the layers before serving, ensuring the rice and vegetables remain intact.

18. Serve hot with raita, pickle, or papad.

 

Enjoy your delicious and aromatic Veg Biryani!!

But today we will see only Vegetable Biryani if all of you want me to post meat, seafood, Biryani please let me know in comments; I will post that recipe also.

 

Hello, friends today we will make Malai Kofta….

 

The word "malai" refers to cream, specifically the thick, fatty layer that forms on the surface of milk when it is boiled and then cooled. It is similar to clotted cream and is commonly used in Indian cooking for its rich and creamy texture, especially in dishes like malai kofta, malai paneer, and desserts.

 

 "kofta" refers to  meatballs or vegetable balls, depending on the ingredients used.

The term "kofta" is generally used for a variety of spiced balls made a vegetarian mixture (like paneer, potatoes, or lentils).

These are often served in a curry or gravy, or sometimes grilled or fried and served as an appetizer.

But today we will see only vegetarian kofta if all of you want me to post meatballs kofta please let me know in comments, I will post that recipe also.

So, let get start our delicious recipe of Malai Kofta Recipe:

 

 

Ingredients for Kofta:

- 2 large potatoes, boiled and mashed

- 1 cup paneer (cottage cheese), grated

- 2 tbsp cornflour

- Salt to taste

- 1/2 tsp garam masala

- 1/2 tsp red chili powder

- Oil for frying

 

Ingredients for Gravy:

- 2 tbsp oil

- 2 tbsp butter

- 1 large onion, finely chopped

- 2 large tomatoes, pureed

- 1/4 cup cashews, soaked in hot water for 15 minutes and blended into a paste

- 1 tsp ginger-garlic paste

- 1 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1/2 tsp garam masala

- 1/2 cup fresh cream

- Salt to taste

- 1 cup water

- Fresh coriander leaves for garnish

 

Step-by-Step Instructions

 

Step 1: Make the Koftas

 

1 .Prepare the mixture: In a bowl, combine boiled and mashed potatoes, grated paneer, cornflour, salt, garam masala, and red chili powder. Mix everything well to form a smooth dough.

 

2. Shape the koftas : Take a small portion of the mixture and shape it into a round ball. Repeat until all the mixture is used.

3. Fry the koftas: Heat oil in a deep frying pan over medium heat. Gently drop the kofta balls into the oil and fry until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel to drain excess oil. Set aside.

 

Step 2: Prepare the Gravy

 

4. Cook the onions : In a pan, heat 2 tablespoons of oil and 2 tablespoons of butter. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until they turn golden brown.

 

5. Add the ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell goes away.

 

6. Add tomato puree: Pour in the tomato puree and cook until the oil starts separating from the mixture.

 

7 .Spices : Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 3-4 minutes.

 

8. Cashew paste: Add the cashew paste and cook for another 2-3 minutes, stirring constantly.

 

9 .Add water: Pour in 1 cup of water and bring the mixture to a boil. Let it simmer for 5-7 minutes until the gravy thickens.

 

10. Finish with cream: Add fresh cream and garam masala. Mix well and cook for another 2 minutes. Adjust salt if needed.

 

Step 3: Assemble and Serve

11. Add the koftas: Gently place the fried koftas into the prepared gravy just before serving.

12. Garnish: Sprinkle fresh coriander leaves on top.

13. Serve: Serve hot with naan, roti, or steamed rice.

 

Enjoy your delicious Malai Kofta!

 

 

Tangy Kairi Panha- Kairi Means - Raw Mango, Panha means -Drink

 A special drink for summer seasons in India

Hello, friends today we will make  Tangy Kairi Panha i. e. Raw Mango Drink

 Here's a recipe for Raw Mango Drink :

Kairi Panha, or raw mango drink, is a refreshing summer beverage popular in India. Here's a simple recipe to make Kairi Panahe:

Ingredients:

- 2 medium-sized raw mangoes

- 1/2 cup sugar (adjust according to taste)

- 1 teaspoon roasted cumin     powder

- 1/2 teaspoon black salt

- 1/4 teaspoon black pepper powder

- A pinch of salt

- Fresh mint leaves for garnish

- Ice cubes (optional)

- Water

Instructions:

1. Wash the raw mangoes thoroughly under running water to remove any dirt or impurities.

2. Peel the raw mangoes using a peeler or a knife. Then, cut them into small pieces and discard the seeds.

3. In a pot, add the chopped raw mango pieces along with enough water to cover them completely.

4. Boil the mango pieces until they become soft and mushy. This usually takes around 10-15 minutes on medium heat.

5. Once the mangoes are cooked, turn off the heat and let the mixture cool down to room temperature.

6. Once cooled, transfer the boiled mango mixture into a blender or food processor. Blend until you get a smooth puree.

7. Strain the mango puree through a fine-mesh sieve to remove any fibers or chunks. This will give you a smooth mango juice.

8. In a separate bowl, dissolve sugar in a little water to make a sugar syrup. You can adjust the sweetness according to your taste preferences.

9. Add the sugar syrup to the strained mango juice and mix well until the sugar is completely dissolved.

10. Now, add roasted cumin powder, black salt, black pepper powder, and a pinch of regular salt to the mango mixture. Mix well to combine all the ingredients.

11. Taste the mixture and adjust the seasoning if required. You can add more sugar, salt, or spices according to your taste.

12. Refrigerate the Kairi Panha for at least 1-2 hours to chill it thoroughly.

13. Before serving, give the drink a good stir. You can serve it chilled over ice cubes if desired.

14. Garnish each glass of Kairi Panha with fresh mint leaves for a refreshing flavor and aroma.

15. Serve the Kairi Panha cold and enjoy this delightful summer drink!

That's it! Your Kairi Panha is ready to be served. Enjoy the tangy and refreshing flavors of this delicious raw mango drink.

Chatpata Bhel - Bhel means a snacks made with puffed rice mixture of different different spices and salad

 So Let's get start our Chatpata Bhel : Indian snacks!!

Here's a recipe for Chatpata Bhel.

Ingredients:

- 2 cups puffed rice (murmura)

- 1 cup sev (thin crispy noodles)

- 1/2 cup finely chopped onions

- 1/2 cup finely chopped tomatoes

- 1/4 cup finely chopped cucumber

- 1/4 cup finely chopped raw mango (optional)

- 1/4 cup finely chopped coriander leaves

- 2 teaspoon finely chopped green chilies (adjust to taste)

- 2 tablespoons tamarind chutney

- 2 teaspoon green chutney (adjust to taste)

- 1 tablespoon lemon juice

- 1 teaspoon chaat masala

- 1/2 teaspoon roasted cumin powder

- Salt to taste

- 2 tablespoons roasted peanuts (optional)

- 2 tablespoons pomegranate seeds (optional)

- 2 tablespoons finely chopped fresh coconut (optional)

- Sev or nylon sev for garnishing

- Coriander leaves for garnishing

Instructions:

1. In a large mixing bowl, combine the puffed rice, sev, chopped onions, tomatoes, cucumber, raw mango (if using), and coriander leaves.

2. Add chopped green chilies, tamarind chutney, green chutney, lemon juice, chaat masala, roasted cumin powder, and salt to taste.

 3. Mix all the ingredients well until everything is evenly coated with the chutneys and spices.

 4. Add roasted peanuts, pomegranate seeds, and fresh coconut (if using) for extra flavor and texture. Mix gently.

5. Taste and adjust the seasoning if needed. Add more chutney or spices according to your preference.

 6. Transfer the prepared bhel mixture to serving bowls or plates.

 7. Garnish with additional sev or nylon sev on top for extra crunchiness.

 8. Sprinkle some coriander leaves for a fresh flavor and visual appeal.

 9. Serve the chatpata bhel immediately as a tasty and refreshing snack or appetizer.

 Enjoy your homemade chatpata bhel! Adjust the ingredients and seasonings according to your taste preferences.

Hello, friends today we will make Aloo Paratha….

 

Aloo paratha is a paratha stuffed with potato filling native to the Indian subcontinent. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato and spices which is cooked on a hot tawa with butter or ghee

 

So, let get start our delicious recipe of Aloo Paratha in English: 

Ingredients:

- 2 cups whole wheat flour

- 2 medium-sized potatoes, boiled and mashed

- 2 green chilies, finely chopped

- 1 teaspoon ginger, grated

- 1 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, chopped

- Ghee or oil for frying

 

Instructions:

1. In a large mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead the dough until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 15-20 minutes.

2. In another bowl, mix together the mashed potatoes, chopped onion, green chilies, grated ginger, coriander powder, cumin powder, garam masala, salt, and chopped coriander leaves. Mix well until all the ingredients are evenly incorporated.

3. Divide the dough into equal-sized balls. Take one ball of dough and roll it out into a small circle on a lightly floured surface.

4. Place a portion of the potato mixture (about 2 tablespoons) in the center of the rolled-out dough circle. Gather the edges of the dough to enclose the filling and form a ball again.

5. Gently flatten the stuffed ball with your hands and roll it out again into a circle of about 6-7 inches in diameter. Be careful not to break the dough and ensure the filling is evenly distributed.

6. Heat a tawa or skillet over medium heat. Once hot, place the rolled-out paratha on the tawa and cook until bubbles start to appear on the surface.

7. Flip the paratha and spread a teaspoon of ghee or oil evenly on the surface. Cook until golden brown spots appear on both sides, pressing gently with a spatula.

8. Repeat the same process with the remaining dough balls and potato mixture to make more parathas.

9. Serve the hot Aloo Parathas with yogurt, pickle, any chutney or even with tomato souce of your choice.

Enjoy your delicious homemade Aloo Parathas!

Hello, friends today we will make Palak Paratha (spinach paratha) – A delicious and nutritious Indian flatbread made with spinach.

 Palak means ‘spinach’ and paratha means Indian flatbread.

Palak Paratha (spinach paratha) is a flatbread made using whole wheat flour, spinach, and a few mild spices.

So let's get start quickly step-by-step recipe for making Palak Paratha.

Ingredients:

- 2 cups whole wheat flour

- 1 cup finely chopped spinach (palak)

- 1 small onion, finely chopped (optional)

- 1-2 green chilies, finely chopped

- 1/2 teaspoon ginger, grated

- 1/2 teaspoon cumin seeds

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon garam masala

- Salt, to taste

- Water, as needed

- Ghee or oil, for cooking

Instructions:

1. Prepare the Spinach:

   - Wash the spinach thoroughly and blanch it in hot water for about 2 minutes.

   - Drain the water and let the spinach cool.

   - Finely chop the blanched spinach and set aside.

 

2. Prepare the Dough:

   - In a large mixing bowl, combine the whole wheat flour, chopped spinach, onions (if using), green chilies, grated ginger, cumin seeds, turmeric powder, garam masala, and salt.

   - Mix well, and gradually add water to form a soft, pliable dough.

   - Knead the dough for about 5 minutes until it becomes smooth.

   - Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3. Divide and Roll the Dough:

   - Divide the rested dough into equal-sized portions and shape them into balls.

   - Take one ball at a time and roll it into a flat, round disc using a rolling pin. Dust with flour as needed to prevent sticking. 

4. Cooking the Parathas:

   - Heat a tawa or griddle over medium heat.

   - Place a rolled paratha on the hot tawa and cook until bubbles appear on the surface.

   - Flip the paratha and apply ghee or oil on the cooked side. Press down gently with a spatula.

   - Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown and cooked through.

5. Repeat:

   - Repeat the process for the remaining dough balls.

6. Serve:

   - Serve the Palak Parathas hot with yogurt, pickles, or your favorite side dish.

 

Enjoy your delicious and nutritious Palak Parathas!Top of Form