Egg Biryani

Egg Biryani

Ingredients:-

3 cups Basmati Rice (pre-soaked for atleast ½ hour)
6 Eggs (hard-boiled)
2 potato(half boiled,cut into half and shallow fry)
2 large Onions (finely chopped)
1 medium Onion (chopped)
1 (2-inch) piece Ginger (peeled and chopped)
4 cloves of Garlic (chopped)
8 Green Chillies
1 tsp. Red Chilli Powder (or to taste)
1 tblsp. Garam Masala Powder
1 tsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
2 Bay Leaves (Tezz Pattay)
10 Cardamom Pods (Choti Ilaichi)
1 stick cinnamon stick
½ tsp. Plain Yogurt
½ cup Coconut (Khopra) (grated)
Salt (to taste)
6 tsp. Clarified Butter (Ghee) or Cooking Oil
chopped coriander leaves for garnishing.

Recipe:-

• Wash and soak rice for atleast ½ hour.
• Blend garlic, ginger, green chillies, onions and coriander leaves, red chili powder,garam masala ,salt in a blender into a smooth paste (Add a bit of water if necessary).
• Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it..
• half boil potatoes,cut in half and shallow fry.
• In a kadai or pot, heat the clarified butter or oil. And fry the onions until they become golden brown and set aside.
• In the same clarified butter or oil, add the blended paste and fry until oil leaves from the sides. Then add boiled potato and eggs and fry until the eggs and potato get coated with the spices. Remove the eggs and potato and set aside.
• To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color. Add sufficient water and bring to a boil.
• When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.
• Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes.
• Cut the eggs into halves and garnish with the fried onions and coriander leaves.
• serve with raita or curd.

mooli ka parantha

Delicious stuffed mooli parantha.............

mooli ka parantha

Ingredients:-

mooli(radish)
(grated)
green chili (chopped finely)
1/4 tspn cumin
1/4 tspn sounf
1/4 tspn red chili powder
a pinch of turmeric
garam masala (very little)
salt to taste
coriander leaves (chopped finely)

For dough

wheat flour
water as needed
oil for frying

Recipe:-

• knead a soft dough using enough water.
• Peel and grate the radish.
• Squeeze and drain all the water.
• Heat oil in a pan add green chili, cumin, sounf when cumin seed sputter add radish.
• fry the radish to light brown. Add salt, red chili powder, coriander leaves and mix well.
• Allow it to cool.

Making parantha:-

• Take some dough and roll into small puri, put 2tsp of stuffing in the center of the puri and cover all the sides.
• Dip it in dry flour and roll it out again into a thick, round parantha.
• Heat a tava and shallow fry parantha putting some oil over it on each side until brown spots appear.
• Serve hot with curd or raita or indian curry.

pakodi ki kadhi

Kadhi chawal is a very famous dish in North India.almost everyone love kadhi chawal.

it looks like custard .it also have 'besan pakora'. Easy to make but very delicious.

kadhi should cook on a medium heat at least for 1/2hour to 45 min.

my Mom always says that 'kadhi jitna pakegi utani hi achchhee banegi'.

The longer it cooke the more tastier it will be,

Ingredients:-

for kadhi(gravy)

2 cups yogurt(sour curd will be better)2-3 tblspn gram flour(besan)

2 green chili (split)

6-7 curry leaves

1/2 tspn musturd seeds

1/2 tspn cumin

A pinch of asafoetida ( hing powder )

1/4 tspn chili powder

1/2 tspn coriander powder

1/2 tspn turmeric powder

salt to taste

1 tspn oil

For tadka:-

1 tblspn ghee
1 tspn cumin seeds
few curry leaves

a pinch of asafoetida ( hing powder)

1/2 tsp. chilli powder

For pakore:-

1/2 cup gram flour (besan)

salt to taste

green chili cut finely

1/4 tspn chili powder

a pinch of baking soda

water to make batter

oil for deep frying

Recipe:-For making pakore

• Place all ingredients for 'pakore' in a bowl and make a batter using water.
• Beat it well with spoon.
• There should not be any lumps.
• Heat oil to a medium heat in a kadhai.
• When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top.
• Drop small amount of batter to the oil using your finger or a smaal spoon.
• Fry until golden brown.
• place on a paper towel to soak extra oil.Keep aside.

Recipe:-for making kadhi(gravy)

• Place yogurt in a bowl, beat it well
• add water, now add besan and mix together, to make a smooth batter.
• Add salt, chili powder, turmeric,coriander powder.Mix well.
• Heat oil in a pan and add curry leaves,green chili,asafoetida powder,cumin. As soon as the cumin seeds,curry leaves begin to splutter add the yoghurt-besan mix.
• stir continuously until it boil over.
• Turn heat down to medium.
• Let it simmer on a medium heat, Stirring from time to time, until the kadhi(gravy) reaches to a desired thickness.
• add pakoda to kadhi .let it cook for another 2 min. turn heat off.

Tadka for kadhi--

• Heat ghee in small pan. Add cumin and asafoetida.
  when cumin splutter, add chilli powder .
• Pour it over the kadhi.
• garnish with chopped coriander leaves.
• serve hot with rice.
  
  

Aaloo methi

Recipe for Aaloo methi

Ingredients:-

3-4 medium size potato
1 bunch methi leaves
(washes ,finely chopped)
1/2 medium size onion (chopped)
1 tspn cumin
2 green chili
1 tspn coriander powder
1 tspn garam masala
1/2 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.

Recipe:-

• Half boil potatoes and peel the skin off. Cut potato into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato.
• Add salt and turmeric cover the pan let it cook for 5 min.
• Potato will be golden brown.
• Now add chopped onion and methi leaves.
• Stir well.
• Add all the masala(coriander,red chili and garam masala)
• Let it cook on a medium heat until potato is done.
• Serve with chapati or rice and daal.

l

Moong Daal chila(indian pancake)

This is dish of North India.....they call it "Moong daal chila".
a very tasty and healthy breakfast.
Here goes the recipe:--

ingredients:-

1 cup moong daal
1 green chili
1' ginger
1 tspn cumin
salt to taste

for filling

1 medium onion (chopped finely)
1 medium tomato(chopped finely)
1/2 cucumber (chopped finely)
salt to taste
Mix all these together.

Recipe:-

• Soaked moong daal overnight.
• Grind all the "Ingredients" together.
• Mixture should not be very thick or thin.
• Add chopped coriander leaves to the mixture.
• Heat a tava or pancake pan on medium high.
• Pour 1 1/2 tblspn of batter on to the pan, and spread it out with the back of a spoon.
• Drizzle with oil on the sides of pancake.
• Cook till golden brown, then flip and cook for a min.
• Now flip the pancake and fill the mixture of onion,cucumber and tomato in center of pancake
• Fold the pancake.
• Serve with green chutney or lasun chutney and tomato sauce.

Repeat the same for remaining batter.

Notes:-

You can mix the onion cucumber and tomato to moong daal mixture.
Add green chili too if you like to have spicy chila.
You can add whole moong to moong daal for more healthy and tasty pancake.

Bhatura

For Bhatura u will need these

Bhatura

Ingredients:-

2 cups all purpose flour(maida)
1 tblspn oil
2 boiled potato(mashed)
salt to taste
soda water
(i use soda water instead of using curd).
oil for frying.

Recipe:-

• Mix all these ingredients together except soda water.
• Now knead a dough using soda water.
• Dough should not be very tight or very soft.
• Leave this on room temperature for about 3-4 hr.
• Heat oil in kadhai.
• Make small balls from the dough and flatten them like thick chapaties (but in oval shape)
• Deep fry.
• serve hot with chhole .

side dishes are..
salad , green chutney and raita.

Chole recipe

For chhole you will need 1 1/2 cup chole(chick pea or kabuli chana) soaked overnight.
Now pressure cook chhole on medium heat for 30-35 min. using salt ,tea bag and dry aamla.

For gravy you will need...

Onion paste

2 onions (grind separately)

Masala for chola

1/4th onion

1/2 tomato

3to 4 cloves of garlic

1" ginger

2 dry red chiili 2

2- 3 green chili
cilantro leaves ( v little)

1/2 tspn cumin seeds

3-4 cloves

1/2 " cinnamon stick

4 -5 black pepper

1 tspn haldi

1/2 tspn chiili powder

1 tblspn coriander powder

1 tblspn garam masala

2 tblspn oil
salt to taste
tamrind water (according your taste)

Recipe:-

• grind all thease together to a thick paste.
• put oil in a kadhai or pressure cooker(i prefer pressure cooker).
• Add bay leaves then add onion paste,fry untill oil starts separating.
• now add masala for chhola and fry on a medium heat until oil starts separating from masala.
• this will take some time (have patience).
• Add chhola(chick pea) to masala, mix well.
• add chhola water and cover the lid of pressure cooker.
• Let it cook for another 10 min. on a low medium heat.

open the cooker you will feel the aroma of spices.
add tamrind water according to your taste.
Now chhole is ready to serve


Take out in a seving bowl
Garnish with fresh coriander leaves and Enjoy with Bhatura or paratha.

Side dishes can be salad ,raita and green chutney.