Showing posts with label desi recipe. Show all posts
Showing posts with label desi recipe. Show all posts

Saturday, November 3, 2018

Veg Biryani


Veg Biryani is an Indian Cuisine prepared with rice, and it’s an authentic mixture of flavours and spices, coupled with an irresistible aroma.  A good preparation of Biryani is characterised by its fragrance and aroma. Veg Biryani should be spicy and the rice grains should not stick together.

The traditional method of making delicious Hyderabadi Veg Dum Biryani Recipe is to cook biryani in Bronze vessel and cover the sides with thick flour paste so that all spices blend with rice and gives the dish an authentic flavour which can satisfy the taste buds. The spices used in Biryani are the essential ingredients, their smell will make you fall in love with this Biryani.A variety of Indian spices used in Veg Biryani. These include Javitri (Mace), Jaiphal (Nutmeg), Pepper, Laung (Cloves), Elaichi (Cardamom), Dalchini (Cinnamon), Tej Patta (Bay Leaves), Coriander, Saffron (Kesar) etc. This preparation is also very healthy due to the addition of various vegetables.



Ingredients Of Vegetable Biryani
  • ½ Kg Basmati Rice                                           
  • 50 gms Paneer Cubes                                
  • 15-20 small soya chunks
  • 2 onions (diced)- deep fry them in oil
  • Chopped Vegetables (any)
  • 1 tsp cumin seeds
  • 1 tsp garlic-ginger paste
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp salt or to taste
  • 1/2 tsp chilli powder or to taste
  • 1 tsp green chillies-chopped fine
  • 1 tsp lemon juice or to taste
  • 1/2 cup coriander leaves
  • 2 Tbsp oil
How to Make Vegetable Biryani
  • First, take a flat pan and heat it to roast spices mentioned in the description and finely grind them in the grinder.
  • Heat oil in the pan and deep fry diced onions on medium flame till they turn light brown in colour (do not over fry them), when done take them out from the oil on a tissue paper and let the oil dry.
  • Fry Paneer Cubes also.
  • Cook rice and it should not get sticky, cook in less water.
  • Take a pan to add vegetables, stir-fry over low heat till half done.
  • Add coriander powder, garam masala, haldi, salt, chilli powder and green chillies.
  • Cook, covered for about 5 minutes and mix in the lemon juice and half the coriander.
  • Add cooked rice to the above mixture and fry them collectively for 2-3 mint,  but rice shouldn’t break
  • Add all the grinded mixture to the rice and leave over low heat, covered for 10 mins.
  • Add brown fried brown onions to biryani.
  • Serve with Raita and Salad.

Friday, June 22, 2018

Stuffed Corn Bell Peppers


Stuffed Capsicum!!!!! An authentic dish with great aroma and delicious taste. We all must have eaten this dish at our home or in parties found specially in Tava Bhaji section, it is made up with mixture of  some common ingredients and then roasted in pan. It could be made traditionally by roasting it on coal as it would give tempting flavor to this capsicum recipe.
But I had tried something different with this and you won't believe it is now one of my favorite dish and it would be yours too just follow all my instructions as given in the recipe below. I had Roasted Chana Powder to this recipe as it adds rustic flavor to this recipe.

Ingredients

  • 4 Capsicum
  • 100 gms Paneer
  • 2 Boiled Potatoes
  • 2 Chopped Onion
  • 1 Cup Boiled Corn
  • 1 finely Chopped Tomato
  • 50 gm Roasted Chana Powder
  • Salt to taste
  • 1/2 tbsp Garam Masala
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Cumin Seeds
  • 1/4 Cinamon/ Dalchini Powder

Instructions

  • Take capsicum and hollow it with the help of knife, avoid extra pressure on it otherwise capsicum will break and while cooking filling may come out.
  • For filling take bowl add smashed boiled potatoes, paneer, Corn, onion, tomatoes, chana powder, garam masala, chaat masala, dalchini powder, salt and mix them well.
  • Take capsicum and fill the prepared filling in it with the help of spoon, fill all the capsicums.
  • Take a pan, heat oil in it, put capsicum in pan and cover them for 10 mints, untill they cooked properly on medium flame.
  • Take care that they don't get burnt, so keep gas on low to medium flame.
  • When they get cooked properly remove them from the flame
  • Serve capsicum with dal fry and rotis.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...