Tag: biriyani

Categories
Raitu

(228)Pudina Raita

Ingredients

  • 1 cup home made Curd.
  • ¼  cup  finely chopped fresh Mint leaves.( Pudina paan).
  • ½ tsp. Rock Salt(( Sendha namak).

Method

  1. Use fresh curd fermented for 6 hours for preparing raita.
  2. Churn the curd after adding salt.
  3. Pluck only leaves from mint stalks, wash and chop finely.
  4. Mix chopped Mint leaves with curd and serve with Biriyani, Thepla, Stuffed paratha or as you wish. Serve with love and smile.
  5. You can also use Pudina powder if fresh is not available.
  6. In 1 cup of curd add 2 tbsp. of Pudina and Salt. You can also add finely chop Coriander leaves for freshness.
Categories
salads

(225)Lal Mogri nu Raita Salad.

Ingredients

  • 250 gms. Lal Mogri.
  • 1 cup Curd.
  • 1 tsp. Salt.
  • Pinch of Black Salt.

Method

  1. Wash and finely chop mogri.
  2. Marinate with salt and keep aside.
  3. After 5 minutes squeeze lightly with your 2 palms so that extra salt with water is removed
  4. .In a mixing bowl take curd and churn it with churner. Mix squeeze mogri and Black Salt thoroughly.
  5. Serve with roti, bhakhri, paratha, nan or as you wish.
Categories
Healthy food

(224)Celery na Bhajiya

Ingredients

  • 250 gms. Celery.
  • 1 cup Chana dal  flour.
  • ½ cup Rice flour.
  • 2- 3 Finely chopped Green Chillies.
  • 1 tsp. Red chilli powder.
  • ¼ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  •   Pinch of Soda bi carb.
  • 1 tsp. Salt.
  • 1 ½ cup+ 1 tbsp. Water.
  • Oil for frying.

Method

  1. Pluck all the leaves from Celery.
  2. Wash stalks as well as leaves thoroughly and spread leaves on kitchen nepkin .
  3. Finely chopped tender stalks and ½ cup leaves and keep aside. Remaining leaves keep aside.
  4. In a mixing bowl mix both the flours, spices and soda and make a smooth batter with the help of water. Adjust the consistency by adding more water ( see video).
  5. Add finely chopped leaves and stalks . Mix thoroughly.
  6. Heat oil in kadhai on a fast flame.
  7. Once oil heat check it by dropping 2- 3 drops of batter . If drops come immediately on the surface of the oil  it means oil is ready for frying bhajia but if drops sit at the bottom it means still you have to heat the oil.
  8. Dip 2-3 leaves at a time in batter and then drop it in oil. Fry till golden brown. Repeat the process till frying is completed. Sprinkle chat masala on bhajia.
  9. Serve hot Celery bhajia with Sweet chutney and Green chutney. Tomato ketchup
Celery
Consistency of the batter
Making of Celery na bhajia.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
onepot recipe traveling

(108) Vegetable Biryani

Ingredients

  • ½ cup Basmati Rice.
  • 1½ cup mixed vegetables ( Broccoli, Zucchini, Sweet corns, Red-Yellow bell pepper, Baby  Corn ).
  • 2 tbsp. green chutney.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Shahjeera.
  • 8-10 curry leaves.
  • 2- 3 bay leaves
  • 2-3 , 1 cm. long cinnamon pieces
  • 1 Bada elaichi.
  • 1 tbsp. Shahibiryani masala.
  • 2 tsp Salt
  • 3 tbsp. Til oil .
  • 3 tbsp. Cow ghee.

Method

  1. Heat oil for tempering in sauce pan.
  2. Add Shah jeera and wait for crackling sound.
  3. Add remaining all other tempering spices.
  4. Add washed vegetables in sauce pan and stir occasionally.
  5. Add green chutney, salt , shahi biryani masala and washed rice.
  6. Saute for 1 minute and add water. Mix it well and cook on slow flame till grain of rice is tender.
  7. Enjoy biryani with bundi raita or kadhi or soup or as you desire.
  8. Serve hot with love and smile.
Mix vegetables.
Basmati rice
Biryani
Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake