Veg Biryani is basically a flavourful rice (preferably basmati rice) cooked with Indian spices and vegetables. In Dum biryani vegetables and rice are layered on each other and cooked on very low flame. Dum is a slow cooking method. In this process the ingredients are enclosed in a Handi or thick base pot and the lid is sealed. This way it uses the steam to cook the ingredients and enhances flavours.
This is very rich and flavourful dish served with raita or curry.
Let’s start with ingredients:
Please scroll across to see all the ingredients
Cloves : 5 to 6 pieces
Black Cumin Seeds :(Shahi Jeera) 1 teaspoon
Peppercorn : 1/4th teaspoon
Cardamom : 10 to 12 pieces
Bay Leaf : 1 or 2
Cinnamon : 1 medium stick
Star anise : 2 pieces
Coriander Leaves: Finely chopped 1/4th Cup
Mint Leaves : 12 to 15 leaves
Ginger Garlic paste / Grated : 2 tablespoon
Yogurt : 1 and 1/2 cup
Saffron soaked milk : 1 tablespoon milk with pinch of saffron
Rice : 250 grams i.e. approx 1 cup
Ghee(Clarified Butter) : 1 tablespoon
Cooking Oil : 1/2 cup
Mix Vegetables : 250 grams. Rice to Vegetable ratio should be 1:1. I have used Cauliflower , French Beans, Green peas, Paneer. You can also add veggies of your choice.
Onions : 2 large size sliced
Turmeric Powder: 1/2 teaspoon
Garam Masala : 1 teaspoon
Coriander Powder : 1 teaspoon
Salt : as per taste
Green Chilli: 3 to 4 slitted
Red Chilli Powder : 2 tablespoon
Let’s start the process :
Step 1: Soak Rice :
Take 250 grams of basmati rice in a bowl (approx 1 cup).
Wash it 2 -3 times properly.
Soak in water for at least 30 minutes.
Step 2: Marinate Vegetables :
Take 250 grams of vegetables of your choice. The amount of vegetables is equal to amount of rice (1:1 ratio). Green peas, French beans , Cauliflower ,Carrots are generally used in vegetable biryani. Here I am not using carrot in this recipe . I have used paneer instead.
Add 1 tbsp of ginger – garlic paste or grated.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add 1/4 tsp of peppercorns.
Add 1 star anise.
Add 1/2 tsp of shahi jeera (black cumin seeds).
Add 2 green chillies slitted.
Add 1/2 tsp of turmeric powder.
Add 1 tsp of garam masala powder.
Add 1 tsp of coriander powder.
Add 2 tsp of red chilli powder.
Add some sliced onions.
Add some chopped coriander leaves.
Add 5-6 mint leaves (crush with hands and add).
Add some salt to taste.
Add 1 and 1/2 cup of yogurt.
Mix everything well and keep it for marination for at least 15 -20 min.
Step 3: Make brown onions (Birista) :
Basically ,onions are finely sliced and deep fried in a oil until it gets nice brown colour and crisp.These crispy brown onions are called birista. Birista is used in biryani as well as in many curries.
Add 1/2 cup of oil in a pan.
Add 2 large finely sliced onions.
Deep fry them on medium flame till colour changes to brown.
Take off onion from oil on tissue paper to remove excess oil.
Brown onions are ready. Keep it aside for later use.
Step 4: Cook Rice :
Boil 2 ltr of water.
Add 2 bayleaf’s.
Add 1 star anis.
Add 3-4 green cardamom.
Add 3-4 cloves.
Add some peppercorns and 1 cinnamon stick .
Add 3 Tbsp of salt.(salt should be little more so that when we strain the water it will be in right amount)
Add 1 tbsp of oil and let the water boil.
Once the water is boiling add soaked rice in it.
Let the rice cook on high flame for 2 -3 mins.
Then keep flame low and cook rice for another 2 -3 mins.
Cook rice till 80 percent done.Do not cook rice completely.
Strain the water from rice and keep aside.
Step 5 : Cook the vegetables:
In a thick base pot add 1-2 tbsp of oil.
Add some cardamom, black cumin seeds (shahi jeera) , and peppercorns.
Add 1 Tbsp of ginger-garlic paste or grated.
Saute it for 1-2 min.
Add marinated vegetable mixture and mix everything well.
Adjust the salt and keep the lid and cook for 5 min.(Don’t cook vegetables completely as they are going to cook in dum.)
Step 6 : Layer the rice and vegetables :
Keep the flame low.
Add rice on vegetables and spread evenly in entire pot.
Add 1 tbsp of ghee(clarified butter).
Add some brown onions.
Add some mint leaves.
Add some chopped coriander.
Add 1 tbsp of saffron soaked milk.
Note: Do not mix the ingredients. We have to layer first rice on the vegetables and then sprinkle other ingredients on top of rice.
Step 7 : Give it a dum :
Cover the pot with aluminium foil so that steam won’t come out. (Or you can use wheat dough to seal the lid)
Put lid and cook the biryani on very low flame for 15 -20 mins.
After 15-20 mins the biryani is ready.
Biryani ready to Serve
Serve hot with raita or curry.
Do try this recipe. If you like it let me know in the comments below.
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For video recipe checkout my youtube video link below:
Masala Toast Sandwich is one of the famous street food of Mumbai.It is made with masala aloo , spicy green chutney and some finely chopped vegetables filled in a bread and toasted well with butter till golden brown and crisp outside. Finally garnished with sev. We can add cheese into it to make a Cheese Masala Toast.
Masala Aloo is the main ingredient in this sandwich. It makes sandwich more delicious and filled. Traditionally in this sandwich particular vegetables are used like onion, tomatoes ,cucumber, Capsicum, beetroot but there is no any hard and fast rule you can use any vegetables of your choice .
typically This sandwich is toasted in a hand toaster on gas but we can toast in a sandwich maker or simply on a pan as well.
Let’s start with ingredients:
Onion – 1 medium size.
Tomatoes – 2 medium size.
Cucumber – 1 medium size.
Green Bell Pepper- 1 small.
Beetroot – 1 small.
Bread – 4 slice.
Butter – 2 Tbsp.
Cheese Slice – 2.
Boiled Potatoes – 3 small size.
Salt – as per taste.
Mustard Seeds -1/2 Tsp.
Cumin Seeds – 1/2 Tsp.
Turmeric Powder -1/4 Tsp.
Asafoetida – 1/8 Tsp.
Green Chillies -3-4 no. or as per taste.
Ginger -1 Tbsp(grated).
Fresh Coriander Leaves -2 Tbsp(Finely chopped).
Oil -2 Tbsp.
Coriander and mint Chutney – 4 to5 Tbsp.
Let’s start the process :
Boil 3 Medium Size Potatoes.
Peel and Chop them into small cubes.
Heat the pan.
Add 2 Tbsp oil.
Once the oil is hot add 1/2 Tsp mustard seeds and 1/2 Tsp cumin seeds and let them splutter.
Add 1/8 Tsp Asafoetida.
Add 3- 4 green chillies (Adjust the spiciness according to your taste).
Add 1 Tbsp grated ginger.
Saute for a minute to remove the raw smell of ginger.
Add boiled and chopped potatoes and mix.
Add 1/4 Tsp of turmeric powder.
Add salt as per taste and mix everything well.
At last add 2 Tbsp of finely chopped coriander and mix well.
Mash the potatoes with help of Spatula.
Our masala aloo is ready.
Let’s make Green Chutney for Sandwich:
Take 1 cup of fresh coriander leaves and 9-10 mint leaves.
Add 1/2 inch of ginger.
Add 2-3 green chillies or according to your taste.
Add some salt.
Grind it into grinder and make a very fine paste.
Now it’s time to assemble the sandwiches :
Take 2 slices of bread.
Apply butter on both slices.
Spread some green chutney on one slice of bread.
Then Spread good amount of masala aloo all over the slice.
Put some onion Slice on the bread.
Put some cucumber, tomato, bell pepper and beetroot slice.
sprinkle some salt and chat masala on vegetables.
Finally put one slice of cheese and close the sandwich with another slice of bread.
Grease the sandwich maker with some butter.
apply some butter at the top side of the bread so that it can be toast well and get a crisp outside.
Close the sandwich maker lid and toast it till golden brown and crisp outside.
It will take around 5-7 min.
Masala Toast Sandwich is ready.
Cut the sandwich in desired shape.Garnish with some fine sev and pomegranate and enjoy with green chutney or tomato sauce.
If you like the recipe please leave your comments, share your like and follow my blog.
You can watch whole process of making lemon rice here
Dum aloo is flavourful, rich and creamy dish traditionally most popular in Kashmir , Bengal and North region of India . It is a very popular restaurant dish made with fried baby potatoes and variety of Indian spices. There are different ways of making dum aloo . The most popular types of this dish are “Kashmiri dum aloo” and “Punjabi dum aloo“. Punjabi dum aloo mainly based on onion and tomato gravy with some cashew paste. Kashmiri dum aloo gravy is based on yogurt.
Here I am sharing yogurt based gravy recipe.This is very simple and easy to make with very little ingredients and less time.You can have this with chapati ,roti or naan but this gravy tastes better with steamed rice.
Let’s have a look at ingredients :
Let’s start the process :
Take 1 cup of yogurt and whisk it with the help of whisker for smooth texture.
Add 1tbsp kashmiri red chilli powder into it.
Add 1 tsp coriander powder.
Add 1/2 tsp cumin powder.
Add 1/2 tsp garam masala powder
mix everything well and keep it a side for a while.
In Kashmiri cuisine they generally mix the masalas(spices) into water and then add into sabji (vegetable). So lets make a paste of all spices. Add all the spices in a bowl and add some water .
Add 1 tbsp kashmiri red chilli powder into a small bowl.
Add 1/2 tsp Asafoetida (hing).
Add 1/2 tsp dry ginger powder.
Add 1tsp fennel seed powder.
Add 1 -2 tbsp water and make a paste and keep it a side foe a while.We can use it later in the gravy.
Generally in dum aloo recipe baby potatoes are peeled and deep fried directly. But here I have first boiled potatoes and then shallow fried them to avoid too much consumption of oil.
Take 10 -12 baby potatoes, boil (I had taken 1 whistle in pressure cooker) and peel them.
Prick them with the help of fork so that gravy gets absorbed into it and gets a good taste from inside as well.
Add 1/4 tsp turmeric powder on potatoes.
Add some salt to taste.
Add some red chilli powder and coat nicely all these on potatoes.
Heat the pan and add 4 -5 tbsp of oil in to the pan or Kadhai .
Once the oil gets hot add potatoes into it.
Fry them until they get crisp from outside and little golden brown colour.
When potatoes are done take off from the pan.
Take off the remaining oil from Kadhai.
In same pan add 1 tbsp oil.
Add 1 bay leaf.
Add 1 cinnamon stick.
Add 3-4 cardamom.
Add 1/2 tsp black peppercorn and 2-3 dry red chillies.
Add 1 cup of yogurt and spices mixture which we we have prepared before. Keep the flame low.
Add masala ghol (spices paste) which we have prepared earlier.
Add little water to adjust the consistency of gravy.
Stir continuously and let the gravy boil.
Once the gravy reaches to the boiling point add potatoes and mix well.
Add little salt and keep lid on and cook for 10 min or till oil can be seen on the top of the gravy. (cook on very low flame.)
When you can see the oil on top of the gravy switch off the gas.This is the sign the gravy is done and your dish is ready.
Serve hot with steamed rice and enjoy !!!!!!!
Do try the recipe and let me know the the feedback in comments below
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Tomato Soup is a very rich and creamy dish with smooth and buttery texture and little Sweet , Sour and spicy in taste. It can be made with fresh tomatoes or canned tomato puree. It is a very well known soup and easily available at any restaurant. It can also be easily prepared at home with a few ingredients that are normally always available at home . It can be made with variety of methods with the additional ingredients of your choice.
Here is a simple recipe of tomato soup made with fresh tomatoes ,carrots , cream and butter served with some croutons . Simple yet delicious and healthy . Lets get started.
Let’s have a look at Ingredients :
These are the ingredients needed for the tomato soup
Fresh Tomatoes – 6 to 7
Carrots – 2 Small Carrots
Onion – 1 Medium Size
Butter – 2 Tbsp
Oil – 1 Tbsp
Cream – 2 Tbsp
Garlic – 4 to 5 Cloves
Ginger – 1/2 Inch
Bayleaf – 1
Black Pepper corn -1/4 Tsp
Red Chilli Powder -1/4 Tsp
Turmeric Powder – 1 Pinch
Some Fresh Coriander Stems
Let’s start with the recipe :
Chop the tomatoes roughly (no specific size just cut into pieces ) .
Heat the pan and add 1 tbsp of oil and 2 tbsp of butter . Let the butter melt .
When the butter melts add onion and saute for a minute .
Add bayleaf , black pepper corn , garlic cloves and ginger and saute .
Add carrots and tomatoes and saute a little .
Add 1/4 tsp chilli powder and pinch of turmeric powder .
Mix everything well .
Add enough water so that the tomatoes are just immersed init completely (approximately 1 cup of water should be sufficient) .
Add coriander stems and little salt (as per taste) and stir to mix .Coriander stems helps to enhance the taste .
Cover with lid and cook till tomatoes gets mashed.It will take around 10 -15 minutes .
When the tomatoes are cooked and mushy switch off the flame and let the mixture cool down .
Once the mixture gets cooled, remove the bayleaf and transfer the remaining mixture into a mixi jar and make a fine puree out of it.
Strain this puree through strainer so that seeds and skin of the tomatoes get removed and mixture will become smooth in texture.
If the puree is a bit thick then add little water to adjust the consistency .Do not add more water or the puree would become runny and thin.
The puree should be little thicker .I have added 1 more cup of water after straining the puree.
Put the strained puree on to the gas and switch on the flame .
Add 1/4 tsp of crushed black pepper .
Add 2 tbsp of sugar .You can add any sugar (brown or white) .
Add some salt if required as we have added salt in previous step .
Mix it all together and allow it to boil for at list 15 to 20 minutes on low flame so all the ingredients mix well in the soup and incorporate their taste and soup gets smooth texture .
At last add 2 tbsp cream. Add cream little by little and mix well. Stir continuously while adding cream .
Switch off the flame right after adding the cream else will not get the smooth texture of soup .
Let’s make Croutons for the soup :
Croutons are nothing but small bread cubes shallow or deep fried in butter or olive oil until it get’s brown and crisp. You can also bake it in oven. Croutons helps to increase the taste and look of the soup. Here i am going to shallow fry these croutons.
Take off the bread sides and cut into small cubes .
Heat some butter in a pan .
Add these small cubes in a pan .
Fry until it turns to golden brown and crisp .
It’s time to Serve
Serve the soup while hot with adding some crisp croutons into it . Garnish with little cream on top and enjoy with garlic bread or sandwich or you can have as it is. Choice is yours but either way you will feel the same great taste and happiness.
Do try this recipe and if you like, share with your family and friends .
Let me know the feedback in comment .Thanks for reading .
Methi Mutter Malai is a very flavourful and rich in texture North Indian recipe . It has a creamy texture and delicious taste.It’s a heavy dish as it contains cream, butter and cashew nuts and it will surely satisfies our taste buds. So once in a while we can treat ourselves with this rich creamy delight.
You can have this with any Indian bread like Paratha, Naan, Roti or Chapati.It’s a little thick gravy made with Onion, cashew nuts and curd with some fresh Methi (fenugreek )leaves and green pea’s along with Indian spices and cream. Here i am using dry peas which i have soaked in water overnight and boiled but i will recommend you to use fresh green pea’s if available.
If you or your kid’s don’t like to eat methi because of it’s little bitter taste then this is the perfect way to coverup the bitter taste. Do try this recipe and I am sure you will love it.
Let’s start with ingredients :
Fresh Methi (Fenugreek Leaves) -1 Cup
Green Pea’s – 1/2 Cup
Curd -1/2 Cup
Cream -1/2 Cup
Butter – 2 Tbsp
Oil – 2 Tbsp
Cashew – 18 -20 No. or handful
Onion -3 Medium Size
Garlic – 4-5 Cloves
Ginger -1 inch
Cinnamon – 1 small stick
Black Cardamom – 1
Green Cardamom – 4-5
Black Pepper – 1 Tsp
Cumin seeds – 1 Tsp
Cumin Powder -1 Tsp
Coriander Powder -2 Tsp
Red Chilli Powder – 1 Tsp
Turmeric Powder – 1/2 Tsp
Kasuri Methi – 1 Tsp
Let’s Move on to Procedure :
Lets Start with Gravy
In a Pan Add 2 Cups of Water.
Add 1 Black Cardamom ,1 Inch of Ginger and 5-6 cloves of garlic
Add 3 roughly chopped onion and cashew and boil upto 15 to 20 minute (until the onion and cashew get’s soft) or pressure cook it and take one whistle.
Once the Onion and Cashew has been cooked properly remove it from gas and strain the mixture to remove the excessive water.
Take off the Black Cardamom and transfer the remaining ingredients into chutney jar
Add 1/2 cup curd into this and make a smooth paste out of this.
Heat the Pan.
Add 2 tbsp Oil.
Add 4-5 green cardamom.
Add 1 Tsp Cumin seeds.
Add 1 small stick Cinnamon.
Add Bayleaf and saute a little.
Add the paste of Onion,Cashew and Curd which we have made earlier and stir for some time on low flame.
Add all the spices like turmeric powder ,red chilli powder , cumin powder and coriander powder
Add 1 Tbsp Butter
Add salt for taste and little water and mix all ingredients well
Cook this curry for minimum 15 minute so that taste of all ingredients incorporates well into curry
Heat other kadhai and add 1 Tbsp Butter
Add 1 cup chopped methi(fenugreek) in butter and saute a little.
Add 1/2 cup boiled green peas and mix well.
Into methi and mutter mixture add Curry which we have prepared already.
Mix everything together and cook for another 5 minute .Adjust the consistency by adding little water if gravy is too thick.
Add 1/2 cup cream and mix well
Once the cream has been added switch off the flame immediately.
At last add some kasuri methi and mix it.
Serve hot with any Indian bread of your choice like Naan , Roti , Paratha or Chapati.
If you like the recipe do share with your family and friends.
Also share your comments and feedback and follow my blog . Happy Eating.