Vegetable Briyani

Veg briyani is my all time favorite. Its a rich one pot hot meals.Not only me everybody will love this for sure. Especially kids will love this more. This is a perfect lunch box recipes for all. Try it in your home and drop me your feedback.

 Ingredients:                                                                      

1. Mixed Vegetables- 1 cup                                      
2. Peas(frozen)- 1 handfull                                        
3. Onion- 2                                                                        
4. Basmati Rice- 1 cup                    
5. Ginger Garlic paste- 1 sp            
6. Red chilli powder- 1 1/2 sp        
7. Coriander leaves                          
8. Salt
9. Ghee
10. Oil
                 
To grind:   

1. Mint Leaves- 12 no
2. Green Chilli- 5 no
3. Garlic- 4 no
4. Fennel seed- 1/2 sp
5. Cardamom- 2 small
6. Cloves- 1
7. Star anise- 1/2 piece

   To Temper:

1. Oil+ ghee
2. Jeera- 1 tbl
3. Bay Leaves- 1

 1. Soak the rice at least for 30 mins to 45 mins. Chop all the vegetables and keep aside.

        2. Grind the items given below to grind make it as a fine paste.

        3. Fry the onion in ghee for garnish and keep it aside.

      
         
Preparation:
                                                                                                              

                                                                           
                                                   
    Step 1: Heat a oil + ghee.

    Step 2: Temper the item given below to temper.

    Step 3: Add onion and saute for few mins.

    Step 4: Add 1 sp ginger garlic paste.

    Step 5: Now add the ground paste. Saute for few mins.

    Step 6: Add all the vegetables.

    Step 7: Mix the vegetables and paste well and saute for few mins.

    Step 8: Add chilli powder ans salt.

    Step 9: Mix everything well. saute for few secs.

    Step 10: Drain the water from rice and add to it.

    Step 11: Add 1 1/2 cup of water for 1 cup of rice. Once the water gets boil close
                   the cooker and pressure cook it for 2 whistles under low flame.

    Step 12: Off the flame and open the cooker and check whether it gets cooked.

    Step 13: Don't mix using big ladle immediately mix using fork. This prevents rice from broken.

    Step 14: At this stage add the fried onions.

    Step 15: Mix it gently. Server hot with onion raita.

                           

               
Note:

1. You can skip ginger garlic paste. its an optional only. If you add taste will be good.
2. Measurement of water for rice is an important think. You must be careful in that.
    For 1 cup of basmati you can keep 1 1/2 cup of water. That's enough.
3. Skip red chilli powder and add sambar powder also. If you like more spicy means
    you can add red chilli powder itself.
4. Instead of water you can add coconut milk also.                                                                                                    

Onion Uttapam

Onion Uttapam is always special in our house.. Will do this often normally on weekends. Try it in your house and drop me your feedback down at comment box.

 Ingredients:

1. Idly batter- 1 bowl
2. Onion- 2 big+1 small
3. Tomato- 1 big
4. Green Chilli- 2 no
5. Carrot- 1
6. Mustard seed- 1 sp
7. Bengal Gram(Kadalai paruppu)- 2 sp
8. Coriander leaves
9. Salt
10.Oil

Preparation:

1. Heat a kadai with little oil, add mustard seed, bengal gram once it burst it out add finely
    chopped 1 small onion and green chilli, salt and saute it well.

2. Add this mixture to idly batter and mix the batter gently.

3. Now heat the iron dosa pan and grease a pan with little oil and the pour one ladle of batter
    spread it as a thick size don't over spread it.

4. Sprinkle the chopped onion, tomato and grated carrot, coriander leaves.

5. Drizzle some oil if needed. Cook it in a low flame.

6. Once it cooked in one side flip it to other side and cook on low flame.

7. When it turned into brown color serve hot with any chutney's or sambar.

Paneer Mutter masala

Paneer Mutter Masala is one of my favorite side dish for roti. I use to do this without adding curd and lemon juice but after i saw this from Rak's Kitchen tried with curd and lemon juice.. woww amazing its taste was truly tongue tickling gravy it was. Try it in your home and drop me your feedback down at comment box.   

Ingredients:

1. Paneer- 10 to 12 pieces
2. Tomato- 2 small
3. Peas(frozen)- 1 handful
4. Green Chilli- 2 no
5. Curd- 2 tsp
6. Ginger Garlic Paste- 1 tsp
7. Garam masala powder- 1 sp
8. Coriander leaves
9. Lemon juice- 1 tsp
10. Jeera- 1 sp
11. Oil
12. Salt

To Fry and Grind:

1. Cardamom- 1
2. Cinnamon-  1 inch
3. Onion- 2 no
4. Cloves- 1 no
5. Jeera- 1 tsp
6. Pepper- 1 sp
7. Chilli Powder- 1 sp
8. Turmeric Powder- 1 sp
9. Coriander Powder- 1sp
10. Oil

Preparation:

Step 1:  Fry onion,cardamom,cinnamon,cloves,jeera and pepper with little oil.

Step 2:  Add Turmeric powder, Chilli Powder and Coriander Powder.

Step 3: Mix it well and grind as smooth paste.

Step 4:  Now add little oil and add jeera once it burst it out add green chilli.

Step 5:  Add Tomato and saute for few mins.

Step 6: Add Ginger Garlic paste and saute for few mins.

Step 7: Now add that ground Paste.

Step 8: Mix everything well and add salt.

Step 9:  Add beaten curd at this stage

Step 10: Add Cooked Peas.

Step 11: Before adding paneer to gravy allow it to soak in hot water at least for 10 mins.

Step 12: Now add paneer to gravy.

Step 13: At last add garam masala. Then switch off the flame and add 1 tsp of lemon juice. Garnish with                     fried cashew's.

How to make ginger garlic paste

                                                 
                                                  How to Make Ginger Garlic Paste

Ingredients:

1. Ginger- palm size big one
2. Garlic- 2 to 3 big one
3. Turmeric Powder- 1/s sp

Preparation:

1. Peel off the skin of ginger and garlic.

2. First grind it without water.. Later add very little water and turmeric powder.. Grind it finely..

3. Keep it in air tight container and keep in refrigerator.

Note:

1. When you grind don't use your hand then it will get spoil if you use it for longer days.. Use only spoon.

2. It will be good for 2 weeks if you not used your hand.

3. Turmeric Powder is used to retain color.

How to make Homemade Paneer

Paneer is an India cheese Made from Milk. Its rich is Protein. Even though Paneer is readily available in many stores making paneer in home is always special.. To be say frankly this is the first time i made in home. I got too much excitement while doing like when milk curdle and when paneer came without crumble.. No words to express my happiness.. I jump out in joy ho hoohh.. :D :D .. So here i shared how to make paneer try it in your home and drop me your feedback down in comment box...

Ingredients:

Milk- 1/2 liter
Curd- 1/2 cup

Preparation:

Step 1: Take 1/2 liter of milk.

Step 2: Allow it to boil.

Step 3: Once it get boiled add curd.

Step 4: After added a curd the milk will started to curdling.

Step 5: Strain the whey water using Cheese cloth. I used strainer too.

Step 6: Squeeze out all water and hang over anywhere to drain water. Tie a knot and hang it for 2 hrs.

Step 7: After 2 hrs remove a knot and see whether all water drained.

Step 8: Now keep a heavy object on top of it. I used heavy weighted stone. You cane use pressure
             cooker with water

Step 9:  After 2 hrs remove the weigh.

Step 10: Cut it into cubes. Store in air tight container.. Keep in refrigerator and use within 5 to 6 days.

Step 11: hmm hmmm yummy yummyyy perfect Indian Cheese is ready..

Note:

1. You can use Lemon juice instead of curd. I used curd because the paneer quantity will increase..

2. Drain all water fully. This is an important steps in making paneer.

3. Hang over at least for 2 hrs. The more time we hang the more soft paneer we will get.





   

Beetroot Poriyal

This is a simple version of beetroot poriyal.. Very easy and simple to make. It goes well with sambar rice.. Try it in your home and drop me your feedback..

Ingredients:

Beetroot grated- 1 cup
Onion- 1 medium size
Green chillli- 2 no
Toor dal- 1 tsp
Sambar Powder- 1 1/2 sp
Mustard seed- 1 sp
Urad Dal- 1 sp
Curry leaves
Oil

Preparation:

1. Add oil once oil get heated add mustard seed and urad dal. Once it burst it out add onion, green chilli and     curry leaves.

2. Saute for 2 to 3 mins. Then add grated beetroot, toor dal and sambar powder. Mix it well.

3. Add little water and add salt.. Close it with lid. Let it cook for 5 to 8 mins.

4. Garnish with curry leaves.. It goes well with sambar rice..