Vegetable Dum Biryani | Soya Chunk Vegetable Dum Biryani Step By Step Recipe

>>  Saturday, December 31, 2011

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Vegetable Dum Biryani was next on my list for our December Drizzle at my office. It was such a wonderful experience working with about 5 -6 colleagues, all helping out with chopping and stirring a 15 kilo vessel. We were cooking for almost 100 and it was a huge vessel that must have had measuring about 12 kilos of different ingredients. 

Knowing that Dum Biryani has a tendency of getting delayed, we started early. The team that was called in to help, was one enthusiatic group. They did a fantastic job of chopping and prepping vegetables. This Vegetable Dum Biryani is a signature dish of our office cook. Everytime she makes it, we could see a satisfied lot! 

Since I was busy cooking, I requested my colleagues to get me step by step pictures. One took up the task of taking notes. Imagine everybody round the hug vessel, looking eagerly into the pan to see how it gets cooked.
We ushered in the new year with a wonderful tone.



Step by Step pictures.

 1 Kg of Soya Chunks, 2 kgs of Onions, Tomatoes, 1 kg of Beans, Potatoes, and Carrots were used.
Heat 2 Kgs of oil
Add whole spices such as Bay leaf, Cloves, cinnamon, Cardamon, and few more spices that normally come along.
Then goes the chopped onions..once the onions brown, add ginger garlic paste, green chili paste.
Add about 6 bunches of Mint leaves, 3 bunch of Coriander leaves.
Then goes the chopped tomatoes
Now add boiled and marinated soya chunks. Soya chunks were marinated with salt and ginger garlic paste.
Now add carrots, beans, potatoes in stages.
Saute well and cook for 5 - 7 mins.
Now add the soaked rice and mix well.
 Then goes the chilli powder.
 And salt!
Cover with heavy lid and dum for 15 mins.
The rice was cooked by then. Simmer further and fluff
This is after 5 mins.
Different food colours were added to give that final touch.
All done and ready.
Onion, green chili, coriander with Curds - Raitha.
 Notes taken by one enthu colleague for future reference!
Enjoy!

Wish you all a wonderful Year ahead!

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Aloo Sandwich | Grilled Aloo Sandwich | How to Make Indian Stuffed Sandwiches with Potatoes Step by Step Recipe

>>  Thursday, December 29, 2011

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Imagine riding against a wind strong enough to make your bike sway and chill drizzle hitting your face and all you could see were blurry images far off because you were busy trying not to get dust into your eyes. Well that's how I was coming back home from work this evening because the cyclone Thane was in full swing. This morning when I woke up, I almost thought it was midnight. It was pitch dark and I couldn't imagine why it was so. I went back to sleep and when I woke up again I understood the reason.

The whole day at work was almost cold and since we were doing the final snack of our December Drizzle at office, we were all busy not to notice the cyclone. We made Vegetable Soya chunks Biryani. I even made my colleagues take step by step pictures for the blog. And when it was all done, you could see some ten satisfied faces on job well done.
Coming to this Aloo Sandwich, it was such a delicious mix of spices and I can never say no for a sandwich. With the release due end of this month, my team has been working during the weekends and I thought I should appreciate their hard work with some homemade sandwiches. Since Aloo Sandwiches were already featured and knowing my team loves spicy food, I decided to make the masala more spicy and tangy. Surprising part was that both Konda and Peddu loved it. 


Even though I can't technically tag this colourful palette, I still would want to send this to Veena, who is hosting this month's Kid's Delight event. When I opened the sandwiches, it was colourful with the coriander and aloo etc. Ok it might be hard to accept, let's just say I want other kiddos to enjoy this sandwiches!..:)


Saute onion julienne with Pav Bhaji Masala, Chat Masala, salt, Amchur, green chilies in oil
Add fresh coriander leaves.
Microwave potatoes for 8 mins, then mash well.
Add the mashed potatoes to the pan
Mix and adjust the spices.
Trim the bread and spread the stuffing.
Pre heat the sandwich maker and grill till done.

Aloo Sandwich with Pav Bhaji and Chat Masala:

Ingredients Needed:

Bread Slices - 8
Potatoes - 2 medium
Onions - 1 big
Green Chillies - 2 medium
Pav Bhaji Masala - 1/2 tsp
Chat Masala - 1/2 tsp
Red chili powder - 1/2 tsp
Amchur powder a pinch
Salt to taste
Kala Namak a small pinch
Oil - 1 tsp
Butter for toasting

How to make Aloo Sandwich

Wash and mw potatoes for 6 - 7 mins, once done soak in water and peel. Then mash well, keep it aside.

Heat a non stick pan with oil. Saute onion julienne and green chilies till they turn colour, add all the masalas and mix well. 

Then add the potato mash and combine everything well. Adjust spice if required.

Meanwhile pre heat the sandwich maker.

Trim the bread slices on all sides as required. Scoop out the masala over one bread, cover with the other and press well. 

Grease the sandwich maker with butter, place the bread grease on the top slice and cover to grill. Grill till done.

Serve with sauce!

Sending this to Kid's Delight, hosted by Veena this month themed on colourful palette


With this we are done with the Blogging Marathon for this month. It's been a wonderful session with my friends. As always weeks seem to pass in a jiffy!


My recap of last 6 days!


With this post I will also be completing a year of starting Blogging Marathon. Something that I started to get myself motivated to post regularly as become a group and a community! I have enjoyed our sessions, discussions and reading each other's posts. Looking forward to see a new start with new goals and new recipes. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

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Gobi Matar Masala | Gobi Matar Curry | Cauliflower Peas Curry

>>  Wednesday, December 28, 2011

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Cauliflower is in season right now and one can see piles of cauliflowers on the road side hawkers selling these. It's such a beautiful sight seeing those huge flowers, all white and green, piled on each other. It literally begs to be bought. Many a time I think I should carry my camera just to capture the scene but fail to do that. 

When I decided to make Bihari dishes, I checked if they have a gobi recipe listed. Though there were other recipes, none that suited me for making for lunch or for rotis. Then I came across this Aaloo Matar that I wanted to make and decided to replace the aloo with gobi, so we ended with Gobi matar.


Gobi Matar
Adapted from here 

Ingredients Needed:

Gobi / Cauliflower, florets - 2 cups
Fresh Peas - 1 cup
Onions, finely chopped  - 2 medium
Tomato, finely chopped - 2 medium
Ginger Garlic Paste - 3/4 tsp
Cooking Oil - 2 tsp
Coriander leaves for garnish
Turmeric powder a pinch
Garam Masala Powder - 1/2 tsp
Red chilli powder  - 1 tsp
Cumin powder - 1 tsp
Bay leaf - 1
Salt to Taste
Ghee - 1 tsp
 How to make Gobi Matar

Wash and soak cauliflower in hot water for 10 mins.
Heat oil in a non stick pan.
Add bay leaf and onion. Fry till onion turns colour.
Next add tomatoes, ginger-garlic paste, drained cauliflower and peas. Saute well.
Add turmeric, salt, garam masala, chilli powder and jeera powder. mix well everything well and continue cooking.
Then add 1 cup of water and cover with lid and simmer till it gets cooked. Takes about 15 mins
Finally top with ghee and coriander leaves before serving.

Notes

If you are running short of time, you can pressure cook the dish.
Potatoes can be added along or just with matar.

Update: Sending this to Priya's Cooking with Seeds Event, featuring Peas

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

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Chana Dal Bihari Style | Dal with Chana Dal Step by Step Recipe | Simple Bihari Thali

>>  Tuesday, December 27, 2011

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When I had zeroed on the rice recipe, I was back at square one trying to decide on a side dish that could go well for the rice. Knowing that the Rice was a bit spicy, at least for my taste I decided it should be a simple dal to enhance the taste and flovours. I was searching this site for ideas and saw the chana dal that sounded very mild and interesting. The use of ingredients in a different way always intrudes me. I was determined I was going to make this.

This dal is an interesting blend of spices used as a whole. I later asked my colleague and she told me that they mostly use the spices in their dals as a whole. Since I was running late, I couldn't simmer the dal as it was told, still the dal was thick and flavoursome. Along with the rice and dal I made this simple raitha with Keera, it's almost a very simple raitha but spiced with chat masala and kala namak. I saw this at Sia's space and she had also got the recipe from the site I was searching.

When we had the meal I knew I was going to be making this combo regularly. We loved how well that dal tasted and it didn't taste much the taste of the Rice but rather enhanced it so much. To go with the Rice and dal I also made the Cucumber Raitha. This was different as this has Kala Namak. After my experiment with Chola Fali, I have fallen in love with Kala namak. It surely takes the dish to the next level!









Chana Daal Bihari Style
Adapted from here

Ingredients Needed:

To be boiled:

Chana Daal - 3/4 cup
Yellow Split Moong Daal - handful
Ginger Paste - 2"
Tomato, finely chopped - 1 medium
Turmeric powder a pinch
Caraway / Shah Jeera  - 1/2 tsp
Bay Leaf / Tejpatta - 1
Whole Peppercorns / Kaali Mirch - 6
Black Cardamon / Bari Elaichi - 1
Cardamon / Chhoti Elaichi - 1
Salt to Taste
Green chilies - 2 small
Coriander Leaves, finely chopped - 2 tsp

Onion, juliennes - 1 large fried golden in 1 tbsp butter.

Seasoning:

Ghee - 1 tbsp
Hing - 1 pinch
Cumin Seeds - 1/2 tsp

How to make Chana Dal
In a pressure cooker take the chana dal and moong dal. Wash thoroughly and add about 4 times of water
To the dal add ginger paste, coconut, tomato, turmeric, salt, bay leaf, peppercorns and both the cardamons
Pressure cook for 3 -4 whistles
Once the pressure falls, heat a small pan wiht ghee and add hing and jeera. When the jeera pops, pour over the simmering dal
Finally garnish with butter, coriander leaves and fried onions.

Notes:

The recipe calls for chopped coconut to be added, that I completely forgot in the last moment.
I added Shah Jeera instead of Cumin while boiling the dal.
In the original recipe there was no mention of red chili or green chilies, I added to suit our taste.




Kheera Raitha / Cucumber Salad

Ingredients Needed

Cucumber, grated - 1 cup
Curds / Yogurt, beaten - 2 cups
Roasted Cumin powder - 1/4 tsp
Coriander powder a pinch
Chat Masala - 1/4 tsp
Chilli Powder  a pinch
Kaala Namak/Black Salt -  a pinch
Garam Masala (optional)  a pinch
Coriander Leaves, finely chopped - 2 tsp
Salt to taste

How to make Kheera Raita

Wash, peel and grate the cucumber.
Add the grated cucumber to the beaten curds and mix in all the ingredients.
Combine everything well and refrigerate.
Garnish with finely chopped coriander leaves if required.
Serve with the thali.

Sending this Keera Raitha to Richa, who is hosting Veggie/Fruit of the Month started by Priya of Mharo Rajasthan's Recipes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

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Saffron Vegetable Biryani | Zafrani Sabzi Biryani | Step by Step Recipe | Simple Bihari Thali

>>  Monday, December 26, 2011

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For the second week of Blogging Marathon, I chose Mix n Match as I wanted to try out all the themes I had listed. Best was trying out the Bihari recipes. I know when you mention Bihari dishes, the most frequently listed out will be Thekua, Litti, Chokha, Pau etc. Though I wanted to try these too, I was looking more in the other types of dishes and browsed through lot of Bihari sites. I finally settled to make these dishes from this site and I must say we loved our meal.

For the Rice dish I made Saffron Vegetable Biryani - Zafrani Sabzi Biryani. I adapated few ingredients like adding Shah Jeera instead of Cumin Seeds. I liked the way it ended up finally, though you might think it your regular vegetable biryani, it surely gave a different touch to the dish. Plus I like that fact that it gets done quickly for you to make this for your lunch box too.

With the kids at home enjoying their holidays, it becomes a big task to get things to make them be occupied. Most times they make sure they occupy by themselves, only they end up having a tiff every other second. And they have made sure I dish out chocolate cakes for them on daily basis. Now I am in the process of selecting only chocolate base cake. So look out for more chocolate cakes to make it's appearance!

I made this for a Saturday lunch and we thoroughly enjoyed the entire thali. I have planning to  make an entire thali from each state, if not the entire 12 course meal, a simple 3 -4 course meal would surely be great. In that effort I made these three dishes and it was so filling!

Step by Step Picture Recipes

In a non stick pan, heat the butter, add all the whole spices, saute well.
Drain the rice and add to the pan. Saute well for couple of minutes.
Add water, salt and turmeric powder.
Mix everything well and cook with lid covered till done. When it's done, switch off and keep it aside.
Heat a non stick pan with butter, add shah jeera, then onions. Saute the onions till it turns colour, add ginger garlic paste. Cook till the raw smell leaves.
Add the cubed vegetables, salt and cover with lid. Keep sauteing till the vegetables are done.
If required sprinkle little water. When the vegetables are done, add the chili powder, turmeric powder and mint leaves. Cook for 5 mins in sim.
Finally add the curds. Simmer for 5 mins.
The curds will start letting out moisture, so keep cooking till it almost becomes dry but not very dry.
You should have some liquid left.
Remove half of the rice.
On the base rice, add the cooked vegetable curry. spread it well.


Then on top add rest of the rice. Sprinkle the saffron milk. coriander leaves. Cover with lid and cook in simmer for 10 mins. 


Saffron Vegetable Biryani - Zafrani Sabzi Biryani
Adapted from here

Ingredients Needed:

For the Rice

Basmati Rice - 1 & 1/2 cups
Butter - 2 tsp
Salt to taste
Shah Jeera / Caraway Seeds - 1/2 tsp
Bay Leaf  - 2
Cloves - 2
Cinnamon - 2"
Cardamon - 1
Water - 2 & 1/2 cups

For the Vegetable Curry

Butter - 1 tbsp
Onion sliced 1 cup
Ginger Garlic paste - 1/2 tsp
Potatoes, 1 medium
Carrots, 1 long
French beans, chopped - 1/2 cup
Peas - 1/2 cup
Mint leaves - 1 tbsp
Yogurt - 1/2 cup
Shah Jeera - 1/4 tsp
Chilli powder - 1 tsp
Salt to taste
Turmeric powder a pinch

For assembling
Hot milk 1/4 cup
Saffron few strands
Coriander leaves handful

How to make Saffron Vegetable Biryani

Soak saffron in hot milk.

Making the Rice

Wash and soak the basmati rice for 15 mins.

In a non stick pan, heat the butter, add all the whole spices, saute well. Drain the rice and add to the pan. Saute well for couple of minutes.

Add water, salt and turmeric powder. Mix everything well and cook with lid covered till done. When it's done, switch off and keep it aside.

Making the Vegetable gravy

Heat a non stick pan with butter, add shah jeera, then onions. Saute the onions till it turns colour, add ginger garlic paste. Cook till the raw smell leaves.

Add the cubed vegetables, salt and cover with lid. Keep sauteing till the vegetables are done. If required sprinkle little water. When the vegetables are done, add the chili powder, turmeric powder and mint leaves. Cook for 5 mins in sim.

Finally add the curds. Simmer for 5 mins. The curds will start letting out moisture, so keep cooking till it almost becomes dry but not very dry. You should have some liquid left.

How to assemble the rice.


Remove half of the rice. On the base rice, add the cooked vegetable curry. spread it well. Then on top add rest of the rice. Sprinkle the saffron milk. coriander leaves. Cover with lid and cook in simmer for 10 mins.

Normally this can be done in two three layers of rice, if you take a smaller pan. Since I used the same big non stick pan, I got only two layers.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

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