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Vegetable Biryani made with Brown Basmati Rice. For recipe visit: https://www.poojascooking.com/post/625074623517802496/spicy-and-delicious-vegetable-biryani

#Vegetable Biryani #Fiber rich food #Vegetarian recipes #Rice preparations #Diet watchers special #Healthy food

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Spicy and Delicious Vegetable Biryani

Hello friends, today I'm going to share with you a relatively simple but dependable method to cook Vegetable Biryani. I tried it a week back, and it came out deliciously well. So here we are going to prepare Vegetable Biryani that can serve two to three people.

Step 1: Let's cook the rice first. Wash and soak 300g of any Basmati/Biryani rice for fifteen minutes. Add a pinch of salt and a tablespoon of oil and cook. Then spread the cooked rice on a plate and allow it to cool.

Step 2: Now chop the vegetables. Several vegetables can go with the Biryani. However, here we will stick to some standard ones. So let us cut one large carrot, eight to ten french beans, and one medium-sized Tomato into small dices and keep them aside.

Step 3: It's time to prepare the Vegetable Biryani Masala. In a small mixer, add the following items: One inch of a Cinnamon stick, one Star Anise, five Cloves, three Cardamoms, one tablespoon of Cumin, one large Tomato sliced, one inch of a Ginger, and 3-4 Green chilies. Now grind them into a smooth paste. Our Vegetable Biryani Masala is ready.  

Step 4: Choose your style. The above Masala ingredients are for the Sattvic version. For a regular version of Vegetable Biryani, you may add one Big onion, and 6 Garlic cloves to the rest of the ingredients and grind.

Step 5: Cook the vegetables. Heat one tablespoon of oil and one tablespoon of ghee in a large pan. Saute Bay leaf and Cumin. Now, add the chopped vegetables and saute them in medium flame. Make sure that they are cooked but remain a little crunchy.

Step 6: Let's spice it up and give a twist. Add the Dry Masalas—Cumin powder, Kashmiri Lal Red Chili powder, and Garam Masala—one teaspoon each. Sprinkle salt, and add a few Pudhina leaves. Then squeeze half a lemon into it.

Step 7: The final step. Now, add the Ground Vegetable Biryani Masala that we made. Saute until it blends thoroughly with the vegetables. As the raw smell of the Masala goes away, simmer the gas, and put the cooked Basmati/Biryani rice into the pan. Stir gently, and mix the Rice and Vegetables evenly. Now our Vegetable Biryani is ready. Finally, garnish it with chopped coriander leaves.

#vegetable biryani #Rice preparations #indian delicacy #vegetarian #carrot #french bean #spicy food #rice recipes

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Thiruvadhirai Kootu

Ingredients

Vegetables Red Pumpkin - half a cup White Pumpkin - half a cup Potatoes - 2 medium sized Raw Banana - 1 big sized Gavar/ Kothavarangai - 100 grams Valor Papdi/ Avaraikai - 100 grams Valor Papdi seeds/ Mochai or Avarakottai - 100 grams Tuvaer / Thuvarai seeds - 100 grams

Additional Ingredients Tuval dal/ Thuvaram Paruppu - 100 grams (cooked and mashed) Grounded Coconut paste - 4 tblsp Sāmbhar powder - 1 tsp Turmeric powder - 1 tsp Hing - 1 pinch Salt as per taste

Dry Masala for Kootu

Ingredients Coriander seeds - 1 and 1/2 tblsp Whole black pepper - 1 tblsp Channa dal - 1 tblsp Split urad dal - 1 tblsp Red dry chilli - 5 Tuvar dal - 1 cup (100 grams)

Method for preparing the Masala:

Heat a little oil in a small pan. Fry all the ingredients on medium to low flame. Allow the roasted spices to come to room temperature and grind them together coarsely.

Method for preparing the Kootu:

1. Cut Pumpkins, Potatoes and Raw Banana into cubes, slice the other two veggies to about an inch size and the beans, wash and take them.

2. Pressure cook all the vegetables and whole beans (upto 2 whistles) along with a glass of soaked Tamarind water, Hing, Sāmbhar powder and Turmeric powder.

3. Transfer the cooked vegetables and beans to a separate cooking pan. Now add the freshly grounded Masala, grounded Coconut paste, cooked and mashed Tuvar dal and Salt. Mix all ingredients well and cook for a few more minutes.

4. For garnish heat little oil in a small tadka pan, add 1/2 tsp of - Mustard seeds, Jeera and Split Urad Dal - each, and fresh Curry leaves. Saute them for a minute and add them to the Kootu.

Thiruvadhirai Special Kootu is now ready.  

#South Indian Special Recipe #Mixed Vegetable Curry #Vegan #Broad bean recipe #Vegetarian

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Horse gram (Kollu) Rasam

Ingredients

Horse gram (Kollu) - 1 cup Tamarind - 1 lemon size Pepper - 1 teaspoon Jeera - 2 teaspoons Toor dal (soaked and ground coarsely) - 1 tablespoon Rasam powder - 4 teaspoons Asafoetida - 1 pinch Mustard seeds - Just a little Curry leaves - 6-8 leaves Oil - 1 teaspoon Salt - To taste

(Cup size - 100 gm)

Method

Step 1: Roast Horse gram in an empty pan. Then cook it with sufficient water.

Step 2: Drain the water and save it for making Rasam. Cooked Horse gram can be used separately for other preparations like Sundal or a simple Horse gram curry.

Step 3: Grind Toor dal, Pepper and Jeera into a smooth paste.

Step 4: In a bowl of water add Tamarind. Bring it to boil and mash it well. Filter the Tamarind water.

Step 5: Boil the filtered Tamarind water along with 'Toor Dal - Pepper - Jeera' paste, Rasam Powder, Salt and Asafoetida. Finally add Horse gram water. Once the ingredients come to boil and starts to foam up turn off the gas.

Step 6: Saute Mustard seeds, Curry leaves and Jeera and add it to the Rasam. Serve it hot with rice.

#South Indian Recipe Dishes #authentic traditional recipe

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Paruppu (Dal) Rasam Powder

Ingredients

Toor dal - 1/2 cup Curry leaves - 1/2 cup Dry red chili - 1 cup Dhania - 1 cup Jeera - 1/2 cup Pepper - 1 tablespoon Mustard seed - 1 tablespoon Fenugreek - 1 teaspoon

(Cup size - 100 gm)

Method

Heat little oil in a pan and roast each of the above ingredients separately and ground them together coarsely in a mixer.

Preserve the Rasam Powder in an air tight container and use it as and when required. 

#South Indian Recipe Dishes #authentic traditional recipe #Vegan

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Everyday Rasam Powder

Ingredients

Dhania seeds - 3 teaspoons Pepper - 1 teaspoon Jeera - 1 teaspoon Toor dal - 4 teaspoons Dry red chili - 5 Turmeric - 1 teaspoon

Method

Saute the above ingredients in a pan, starting with Toor dal first. As pepper starts cracking remove the pan from flame. Grind them together coarsely.

Note: Care must be taken to avoid burning any of the ingredient.

#South Indian Recipe Dishes #Authentic traditional recipe #vegan

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Pudhina (Mint) Chutney

Ingredients for Pudhina (Mint) Chutney: 1. Pudhina/ Mint leaves - Half a cup 2. Grated coconut - 4tblsp 3. Mustard seeds - 1tsp 4. Split Urad dal - 2tsp 5. Coriander seeds - 1tsp 6. Tamarind – Small (1inch) 7. Ginger - Small piece 8. Dry red chilli - 1 9. Green chilli - 1 10. Asafoetida - 1tsp 11. Salt – to taste 12. Oil - 1tbsp 13. Curry leaves - 5 14. Coriander leaves - 1tbsp chopped Recipe: Step 1: Wash Pudhina leaves nicely and keep them aside in a bowl. Step 2: The sauté with grated coconut: Now heat little oil in a small kadai and add mustard seeds. As the mustard seeds start cracking add urad dal, coriander seed, tamarind, ginger, red chilli, green chilli, curry leaves, asafoetida, and grated coconut, and sauté them. Step 3: Once the urad dal turns light brown in colour turn off the stove. Step 4: Take a Mixi jar, add pudina leaves, the sauté with grated coconut and water (add just as much water as required to make the chutney thick. Later the same can be diluted to desired level). Grind the ingredients to a consistency, which is not too smooth and not too coarse. Step 5: Transfer the chutney to a serving bowl and garnish it with chopped coriander leaves. Pudhina Chutney goes well with Idli, Dosa, Chapathis and Aappam.

#South Indian Recipe Dishes #Chutney #Mint

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Lobia Curry

  Ingredients For Lobia Curry 1. Lobia - 1 ½ cup (200 grams) 2. Green chilli paste - 1tbsp 3. Turmeric powder - 1tsp 4. Coriander powder - 1tsp 5. Red chilli powder - 1tsp 6. Garam masala powder - 2tsp 7. Tomato - 1 8. Pudina - a few leaves 9. Coriander leaves - 1 tbsp 10. Salt to taste - 1 ½ spoon 11. Ginger paste - 2tsp 12. Cumin seeds - 1tsp 13. Ghee - 2tbsp 14  Dry red chilli - 1 15. Clove - 4 16. Cinnamon - half inch Recipe: Step 1: Take a wide mid-sized bowl to soak lobia. Add sufficient water, put some salt and soak the lobia over night (max 8 to 9 hrs).

Step 2: Pressure cook it up to 9 to 10 whistles in the morning. Once it is cooked, wait for sometime until the heat settle downs, then take the cooked lobia and keep it aside. Save the lobia water for further cooking.

Step 3: Now take a mixi jar, add four green chillies and make a paste and keep it aside.

Step 4: Take a frying pan, heat ghee and add clove, cinnamom, cumin seeds, dry red chilli, chopped tomatoes and saute them nicely. Now add pudina leaves, green chilli mix paste, ginger paste and saute till the raw smell goes.

Step 5: Add masala into the pan, then salt, red-chilli powder, coriander powder, turmeric powder and garam masala. Fry for a minute and add the cooked lobia . Now pour lobia water that you saved into it and cook for about five minutes (bring to boil and allow it to settle). Garnish lobia curry with coriander leaves and serve it with chapathi.

#Lentils #Lobia bean #Pulses #Curry

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Gujarati Paratha

Ingredients for Gujarati Paratha 1. Wheat flour – 2 Cups 2. Cumin seeds - 2tblsp 3. Salt to taste

Recipe:

Step 1: Take wheat flour in a wide bowl. Now make a small dip/hole in the centre of the flour, and pour oil, cumin seeds and salt. Mix them well to prepare dough.

Step 2: Once you prepare the dough, make small balls out of it and roll them like chapathi.

Step 3: Now place tava on flame and pour little oil. As it gets hot, place the ‘rolled-paratha’ on it then reduce the flame and cook it. When small bubbles puff out of the paratha, turn it to the other side and cook it by increasing the flame. While cooking use a wooden flat stick and gently press all sides of the paratha.

Step 4: Make sure that the texture on the paratha is even on both sides. Repeat the same procedure for baking all parathas.

Step 5: Parathas are best served with curd raita or hot masala tea. Parathas can be used over days by preserving them in an air tight container.

#Indian Breads #Wheat Recipe #Paratha

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Gujarati Dudhi Paratha (Bottle Gourd Paratha)

Ingredients for Gujarati Dudhi Paratha: 1. Wheat flour - 2cup 2. Dudhi (Bottle gourd) - 1 medium size (grated) 3. Chopped green chillies - 1tbsp 4. Ginger paste - 1tbsp 5. Turmeric powder- 1tsp 6. Kashmiri red chilli powder - 2tsp 7. Coriander powder - 2tsp 8. Salt - to taste 9. Lemon juice - 1tbsp 10. Coriander leaves chopped - 1tbsp 11. Sugar - 1tsp 12. Curd - 1tbsp Recipe Step 1:  Wash dudhi(bottle gourd), peel the skin and grate it. Now take the grated bottle gourd, squeeze it well with your hands to take out the excess water in it. Keep the squeezed dudhi in a separate container. Step 2:  Take wheat flour in a wide bowl. Now make a small dip/hole in the center of the flour, then pour oil, add grated dudhi, turmeric powder, coriander powder, kashmiri red chilli powder, ginger paste, lemon juice, salt, curd, sugar, garam masala, coriander leaves, and chopped green chillies. Now mix them well and make dough. Step 3:  Once you prepare dough, make small balls out of it and roll them into medium sized chapathis. While rolling if the dough is sticky then dip the ball in wheat flour to make it non-sticky. Step 4: Now take a tava, place it on medium flame and pour little oil. Once the tava becomes hot place the rolled paratha over it and reduce the flame to ‘Sim’. As small bubbles come out turn the paratha to the other side. Now cook by increasing the flame, and while cooking use a wooden flat stick and gently press all sides of the paratha. Step 5: Make sure that the texture on the paratha is even on both the sides. Repeat the same procedure for baking all parathas. Step 6: Parathas are best served with curd raita or hot masala cha (tea). Parathas can be used over days by preserving them in air tight container.

#Gujarati recipe #Bottle gourd #Paratha #Indian breads

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Microwave Milk Peda - Sweet Milk balls

Ingredients for Microwave Milk Peda – Sweet Milk balls 1. Milk powder - ¼ cup 2. Condensed milk – 7 spoons 3. Butter - ¼ cup 4. Cardamom powder - 2tsp 5. Kesar - 1tsp 6. Almonds shredded - 1tblsp Recipe: Step 1: Take a wide container, in that; add milk powder, condensed milk, butter, cardamom powder and kesar. Mix them well to make thick dough. Step 2: Cook this dough in microwave oven for two minutes. Then remove it and allow it to cool. Step 3: Now make small peda balls out of the cooked dough. Garnish these pedas (sweet milk balls) with shredded almonds and serve them.

#Milk Sweets

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Dudhi Ka Bhartha - Bottle Gourd Curry

Ingredients for Dudhi Ka Bhartha - Bottle Gourd Curry 1. Dudhi (Bootle Gourd) - 1 big 2. Tomatoes - 3 3. Ginger paste - 1tblsp 4. Green chilli paste - 1tblsp 5. Red chilli powder - 2tsp 6. Turmeric powder - 1tsp 7. Coriander powder - 1tsp 8. Garam masala - 1tblsp 9. Salt - as per taste 10. Oil - 1tblsp 11. Coriander leaves - for garnishing 12. Cinnamon powder - 1tsp 13. Lemon juice - 1tsp Recipe: Step 1: Wash dudhi and remove its skin. Then cut it into big dices and pressure cook dudhi till 4 whistles. Once heat settles take out the cooked dudhi and drain the water completely. Now mash the dudhi nicely. Step 2: Heat oil in a pan and add chopped tomatoes. Saute for about 2 minutes and add ginger paste, green chilli paste, red chilli powder, turmeric powder, coriander powder, garam masala, cinnamon powder, lemon juice and salt. Step 3: Once oil separates from the sauté add mashed dudhi. Mix all the ingredients well, once the gravy becomes thick, turn off the gas. Garnish with chopped coriander leaves. Serve Dudhi Ka Bhartha - Bottle Gourd Curry with ghee rotis and curd raita.

#Bottle Gourd #CURRY

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Brinjal Sukhi Sabji

Ingredients for Brinjal Sukhi Sabji: 1. Brinjal – 7 medium sized 2. Kasuri methi – 2 tbsp 3. White sesame seeds - 2tsp 4. Asafoetida powder - 1tsp 5. Turmeric powder - 1tsp 6. Red chilli powder - 2tsp 7. Coriander powder - 2tsp 8. Garam masala - 2tsp 9. Salt 10. Oil - 2tsp Recipe: Step 1: Wash the brinjals, cut and remove the stem part, and slice them into small round discs. Then fry the sliced brinjals in oil until it becomes light golden brown in colour. Step 2: Now heat oil in a pan. Once the oil becomes hot add white sesame seeds and asafoetida. Saute them for few minutes and add kasuri methi, turmeric powder, red chilli powder, coriander powder, garam masala, and finally the fried brinjal slices. Step 3: Add salt and mix them well but gently, without breaking the brijnal slices. Cook the ingredients for about 5 minutes on medium flame and turn off the gas. Your Brinjal Sukhi Sabji is now ready. Serve the sabji with roti along with a cup of curd raita. They will make a delicious combination.

#Brinjal #vegetables

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Amla (Gooseberry) and Ginger Jam

Ingredients for Amla (Gooseberry) and Ginger Jam 1. Amla (Gooseberry) shredded - 300grams 2. Sugar - 300grams 3. Ginger juice - half cup 4. Water - in proportion to sugar, just as much required to dissolve it. 5. Cardamom powder - 1tsp Recipe: Step 1: Place a pan on medium flame, add sugar and water. Make thick sugar syrup. Then add ginger juice and shredded amla (Gooseberry) and mix them properly. Step 2: Once the mixture becomes thick, turn off the gas and sprinkle cardamom powder. Step 3: Now allow the mixture to cool and transfer it into an air tight container. Note: This ‘Amla and Ginger Jam’ can be preserved till one year.

#jam #gooseberry #ginger #sweets

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Bajra Rotla

Ingredients for Bajra Rotla:

1. Wheat flour - 2cup 2. Bajra flour - 1 cup 3. Salt – to taste 4. Oil - 1tblsp 5. Thick curd - 2tblsp

Recipe:

Step 1: Take wheat flour and bajra flour in a wide bowl. Now make a small dip in the centre of the flour and pour oil. Then add curd, salt and mix them well.

Step 2: Preparing Dough: Add water gradually (to make sure that the dough does not become too soft or watery) and prepare medium soft dough, which is neither thick nor too soft.

Step 3: Once you prepare the dough make medium sized balls out of it and roll them into a thick roti. (It’s better to roll and cook one rotla at a time. So always roll one rotla, cook it and while cooking the first rotla, roll out the next rotla for cooking.)

Step 4: Now take tava and place it on medium flame. Once the tava becomes hot place rotla on it. As small bubbles come out, turn the rotla to the other side and cook it on high flame. Now take the rotla using a holder, then remove the tava and place the rotla directly on flame. Cook both sides by reversing it.

Step 5: Once cooked, apply white butter on hot rotla and have it along with any sabji or dal.

Note: Having bajra rotla in winter season keeps our body warm.

#Indian Breads

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Gujrati Methi Thepla

Ingredients For Gujrati Methi Thepla:

1. Wheat flour - 1cup 2. Turmeric powder - 2tsp 3. Red chilli powder - 3tsp 4. Dhania powder - 4tsp 5. Asafoetida - 2tsp 6. Sesame - 2tblsp 7. Methi bhaji (leaves)- 1cup 8. Salt - to taste 9. Oil - 1tblsp 10. Sugar - 2tsp 11. Thick curd - 2tblsp

Recipe:

Step 1: Take wheat flour in a wide bowl. Now make a small dip/hole in the centre of the flour and pour oil. Then add turmeric powder, red chilli powder, dhania powder, asafoetida, sugar, salt, sesame seeds and mix them well.

Step 2: Take methi bhaji and clean it. Separate the leaves and wash them nicely. Drain the water and allow the methi leaves to dry before chopping them into smaller pieces.

Step 3: Now add the chopped methi leaves to the flour which is already mixed with the masalas. Thereafter make a dough using water. Make sure that you don't pour much water, otherwise the dough will become too soft or watery. So add water gradually and only as much as required to prepare a medium soft dough, which is neither thick nor too soft.

Step 4: Once you prepare the dough, make small balls out of it and roll it like a chapathi.

Step 5: Now take a tava and pour little oil. Once the tava becomes hot place the rolled thepla on it. The gas should be on sim. As small bubbles come out turn the thepla to the other side and cook it by increasing the flame. While cooking, use a wooden flast stick and gently press all side of the thepla. Make sure that the texture on the thepla is even on both the sides. Repeat the same procedure for baking all theplas.

Step 6: Thepla is best served with curd raita. Theplas can be used over days by preserrving them in an air tight container.

#Indian Breads

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Boondi Ladoo

Ingredients For Boondi Ladoo:

1. Channa flour - 1bowl 2. Sugar - 1cup 3. Water - 1cup 4. Rose essence - 1tsp 5. Cardamom - 1tsp 6. Orange colour - 1tsp 7. Oil - for frying

Recipe:

Step 1: Take channa flour in a bowl, add water to it to make a batter. Make sure that the batter is watery.

Step 2: Now take a pan, add water and sugar and make a sugar syrup. Once the sugar syrup is ready, add cardamom powder and keep it aside.

Step 3: Take the channa flour batter, add rose essence and orange colour and mix them nicely.

Step 4: Now take a wide kadai and pour enough oil to fry boondi. Once the oil is hot, take a big spoon which is particularly used for making boondis (The spoon will be round in shape with a number of small holes) and pour the batter through the spoon. You will see drops of the batter (boondis) falling through the holes of the spoon.  Fry the small tiny boondis in low flame.

Step 5: Once the boondis are fried, directly put them into the sugar syrup. Keep the boondis in sugar syrup untill the sugar syrup is absorbed fully.

Step 6: Now once the heat settles, make medium-sized boondi ladoos and enjoy every bite of it.

#Sweets