egg biryani

I love the biryanis most because I love to eat rice.Egg biryani are the most favorites of mine.Its a whole meal are very popular too for non meatlovers(like me)

 

 

 

1/2 cup ghee / oil
4 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Biryani masala (store bought)

 

 

 

 

Method:

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.Heat 1 2 tbsps ghee  tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala). Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat and keep aside. Take a wide deep vessel to prepare the biryani. Add drizzle some ghee all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts. Remove lid, combine gently and serve hot with raita and curry of your choice.

bhindi with peanuts

Ingredients:-
Lady's finger (bhindi) 300gms cut diagonally into 1/4'' thick slices,about 1'' long
Peanuts 1/2 cup crushed
Garlic flakes 3-4 crushed roughly
Coriander powder 1 1/2 tsp
Garam masala 1/2 tsp
Salt as per taste
Red chilly powder 1/2tsp
Oil to fry:2 tablespoon

Method:

Heat oil for frying in a kadhai to medium hot temp.Add  bhindi and fry on medium flame for about 5 minutes till it gets cooked.Reduce flame.Add garlic and fry till it changes colour.

Add coriander powder,garam masala powder,salt, and chilli powder.
Stir for a minute on low flame.Add peanuts and bhindi.Stir,serve.

fish curry(tangra macher jhol)

I learnt this dish from my mother in law, but I added little variations to it.As she cooks everything without onion and garlic, I did the variation adding to the curry.


Fish : 4-8 pieces of tangra mach

Onion : 1small, chopped finely

Ginger garlic paste:2 teaspoon

Turmaric powder: 1/2 teaspoon

Red chili powder:1 teaspoon

Tomato :1 finely chopped

Oil: to fry each fish separately.

salt as per taste.

Method:First fry the fish. Keep aside.

Take oil in a wok and sauté the onions,tomato ginger-garlic paste and the bay leaves. Add all the spices to the sautéd onions and fry a bit. Add 2 cups of water. Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break. enjoy the fish currywith rice and enjoy eating.

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cheese dosa

Handful of Cheese (grated)  1 cup Urad Dal (soaked for 5-6 hrs.)  1 Onion (finely chopped)  2-1/2 cups Raw Rice (soaked for 5-6 hrs.)  3-4 Green Chilies (finely chopped)  1/2 tsp Salt  Oil for cooking

Method:

Make a smooth paste of separately soaked fenugreek seeds, rice and dal. Mix salt to the paste and leave it covered for 8 hours. Grease a griddle lightly with oil. Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back. Sprinkle with oil on the sides and then cover it with a lid for few seconds. Remove the cover and add a tbsp of grated cheese Fold over the cooked Dosa and put off the flame. Cheese Dosa is ready.

cheese omlet

2 eggs
2 teaspoons butter or margarine
1/4 cup shredded Cheddar cheese
 Salt and pepper -- as per taste
1 tsp dry oregeno leaves

Method:
1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.

4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.

 

 

Paneer -- 2 cups cut in 2 inch cubes
Capsicum -- 1 cut in square pieces
potatoe-- 1 cut in squares
1 tomato, deseed and cut in squares
Thick Yogurt -- 1/2 cup
Red chili powder -- 2tsp
Ginger paste -- 1/2 tsp
Garlic paste -- 1/2 tsp
Garam masala -- 1/2 tsp
Tandoori masala -- 1/2 tsp (Available in Indian Stores)
Juice of 1 lime
Salt to taste



Method:

Combine all the above ingredients from thick yogurt  and mix well.
Then add the vegetables pieces and paneer,mix well till all the pieces are covered with the marination sauce.
Leave it for 4-5 hours, preferably overnight. .
In the meantime soak the skewers in a bowl of water for half an hour.
When ready,turn the oven to broiler. Arrange the marinated vegetables and paneer on the skewers.
Cook in the oven until some brown spot appear. Do not overcook. It would take 1 to 1 1/2 min per side. Keep changing the sides of the skewers for even cooking once brown spots appear on the side..

Serve hot with Green chutney..

pretzel

This is one of my family's favorite...try this

Ingredients

1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt(optional)
Method: Mix all first 6 ingredients. Mix with the warm water DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!