Showing posts with label indian tadka. Show all posts
Showing posts with label indian tadka. 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.

Tuesday, May 1, 2018

Dal Fry( Dhaba style)

Dhaba Dal fry
If you think dal is boring in taste so from now after trying my dal fry recipe this will be your one of the favorites. I always love to it on food of dhaba rather than a restaurant because this place has authentic taste in its food. So I had decided to share my dhaba style recipe with you all as this dhaba style dal fry, its rustic flavor and aromatic tempering will make your taste buds irresistible. It is one of the most common dish in Indian cuisine and some of you may think dal as a boring dish but this recipe will change your perception.

Serves- 4
Preparation Time- 10 minutes
Total Cooking time- 20 minutes

Ingredients
For the Dal
  • 250 gms Arhar dal (Toor Dal)
  • Water , as required
  • Salt , to taste
  • 1-1/2 Turmeric powder (Haldi)
For Tadka
  • Ghee, as required
  • 1 tbsp Asafoetida (hing)
  • 1 tbsp Cumin (Jeera) seeds
  • 1 tbsp Mustard seeds
  • 1 Bay leaf (tej patta) , broken
  • 3 Green Chillies , salted
  • 4 Cloves (Laung)
  • 1 Black cardamom (Badi Elaichi)
  • 2 thinly sliced onion
  • 1 chopped tomato
  • 1-1/2 tbsp ginger garlic paste
  • 1 red chilli dry
  • 1 tbsp Coriander (Dhania) Powder
  • 1 tbsp Green Chillies
  • Finely chopped Coriander (Dhania) Leaves 
Instructions
  • To begin making the Dhaba Style Dal Fry, firstly we will boil dal in a  pressure cooker with 1/2 teaspoon turmeric powder and the required salt.
  • Cook it till the pressure cooker releases at least  3 whistles. Open the lid once it is cooled down and mix the dal properly. Keep it aside.
  • Heat oil in a pan and add cumin seeds, hing and mustard seeds.
  • Once it splutters add bay leaf, badi elaichi, green cardamom,  cloves and dry red chilli.
  • After 30 seconds, add the green chillies and ginger-garlic paste and cook it for a minute.
  • Add the thinly sliced onions and fry them until they become golden in colour.
  • Once the onion get golden brown add the tomatoes and all the masalas including, turmeric powder, coriander powder and the required salt.
  • Add a little water and cook it for about 5 to 8 minutes or till the masala is properly cooked.
  • Now, add in the cooked dal and adjust the consistency of water according to your taste and preference.
  • Let it simmer for 8 to 10 minutes, switch off the stove and garnish with fresh coriander leaves.
  • Serve Dhaba Style Dal Fry with Rice,  Roti and curry.



Dal Makhani



Punjabi dal makhani

One of the most popular dish made from dal and this dish is originated from the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makkhan(butter). Dal Makhani is cooked with the butter and spices; it becomes creamy in texture and gives very strong aroma of spices. Dal Makhani can be served with plain roti, rice, butter naan, plain paratha also. Learn how to make dal makhani at home.

Serves-4
Preparation time- 15 mint.
Cooking time- 30 minutes

Ingredients

For Dal
  • Whole black gram /sabut urad - 1 cup
  • Red kidney beans / rajma - ¼ cup
  • Bay leaf - 1
  • Black cardamom / Badi Elaichi - 2 tbsp
  • Chopped onions - 2 tbsp
  • Ginger, grated - 1 tsp
  • Garlic, grated - 1 tsp
  • Salt to taste
For Tadka:
  • Butter - 3 tbsb( optional)
  • Cumin seeds - 2 tsp
  • Ginger, crushed - 1 tsp
  • Garlic, crushed - 1 tsp
  • Onion, chopped - 1 large
  • Red chili powder 1 teaspoon
  • Tomatoes, chopped - 2 medium
  • Coriander powder - 1 tbsp
  • Red chili powder - 2 tsp or as per taste
  • Garam masala powder - ¼ teaspoon
  • Fresh cream 2 tbsp
For Serving:
  • Fresh Cream (Nut cream for vegan version)
  • Coriander leaves
Instructions
  • Rinse and soak sabut urad and rajma overnight in 5 cups of water.
  • Rinse it off and drain the water and boil it.
  • Boil sabut urad and rajma in 31/2 cups of water with salt, ginger, garlic, onion and pressure cook for 7-8 whistles or till both the dals become soft and cooked completely.
  • Open the lid to see if the rajma when pressure of cooker get off and check whether dal is totally soft or not, if not again put it on fire to 3-4 whistles to make it soft. Mash the dals with the back of a spactula.
  • Heat butter in a pan and add cumin seeds, do not put pan on a very high flame.
  • Add ginger, garlic, and onion and sauté till they become golden in color.
  • Add tomatoes and sauté for few minutes until it gets ready.
  • Now add red chili powder, coriander powder, garam masala powder and sauté till the masala mixture is ready.
  • Add mixture to the cooked dal. Mix it well and cook on high flame for few minutes (2 mins)
  • Add milk/cream and ¼ cup of water and stir well.
  • Keep it on low flame for about 15 minutes. Keep on stirring it to make sure that dal don't stick to the bottom of the pan. (Add water if you think dal is too thick).
  • Add 1 tbsp of the butter and cook for 2 more minutes.
  • Turn off the heat and garnish with fresh cream and coriander leaves.
  • Serve hot with Rice, Naan, paratha or chapati.

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...