A pulao, filled with perfect masalas, veggies and the hero aachar to give an outstanding flavour is a must try! Make it for your next pot luck.
ACHARI VEGETABLE PULAO
Ingredients
1 tbsp mango pickle (achar)
1 medium carrot, cut into diamonds
6-8 cauliflower florets
6-8 French beans, diagonally sliced
2 tbsps green peas
1½ cups Basmati rice, soaked for 30 minutes and drained
1 tbsp ghee
½ tsp onion seeds
1 black cardamom
¼ tsp fenugreek seeds
½ tsp fennel seeds
1 medium onion, sliced
1 tbsp ginger-garlic paste
Salt to taste
Method
1. Heat ghee in a deep non-stick pan.
2. Heat 3 cups water in another deep non-stick pan and bring to boil.
3. Add onion seeds, broken black cardamom, fenugreek seeds, fennel seeds and onion to hot ghee and sauté till onion turns translucent.
4. Add carrot, cauliflower florets and ginger-garlic paste and sauté for 1 minute. Add mango pickle, mix and cook for 30 seconds. Add rice and lightly mix.
5. Add salt and hot water and mix. Add French beans and green peas, mix, cover and cook for 15 minutes. Switch off heat and set aside for 15 minutes.
6. Serve hot.
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Biryani is the definition of comfort food and chicken biryani is never a bad idea. Learn how to make the most flavourful and sumptuous version of chicken biryani with this ultimate recipe now.
CHICKEN BIRYANI
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Daawat Biryani Basmati Rice
1½ tbsps + 1 tsp ghee
1 tbsp ginger-garlic paste
½ cup whisked yogurt
2-3 green chillies, chopped
½ cup browned onions
2-3 tbsps chopped fresh coriander leaves
10-12 fresh mint leaves
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1½ tbsps biryani masala
2 inch cinnamon stick
1 bay leaf
3-4 cloves
2-3 green cardamoms
Toppings
A large pinch of saffron, soaked in 2 tbsps warm water
8-10 fresh mint leaves
1 tbsp chopped fresh coriander leaves
2 tbsps browned onions + for garnish
Ghee for drizzling
Fresh coriander sprig for garnish
To serve
Raita as required
Method
1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Take the chicken in a deep non-stick pan. Add 1½ tbsps ghee, ginger-garlic paste, yogurt, green chillies, sprinkle the browned onions, coriander leaves, mint leaves, salt, red chilli powder, turmeric powder and biryani masala and mix till the chicken pieces are well coated with the masala. Set aside to marinate for 20-25 minutes.
4. Bring sufficient water to a boil in another deep pan. Add salt, break the cinnamon in half and add into it. Add bay leaf, cloves and green cardamoms. Drizzle the remaining ghee and mix well.
Add the soaked rice, mix and cook for 2 minutes. Drain the rice and spread it over the chicken mixture.
5. Drizzle the soaked saffron, sprinkle mint leaves, coriander leaves, browned onions and drizzle some ghee. Cover the pan with aluminium foil, place a lid over it and place the pan on high heat for 5-10 minutes. Reduce the heat to medium, place a tawa under the pan and continue to cook for 20 minutes.
6. Switch the heat off and allow the biryani to rest for 15 minutes.
7. Transfer the chicken biryani on to a serving plate. Garnish with browned onions and coriander sprig. Serve hot with raita of your choice.
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This is an amazing dish for people who want to eat something healthy which is not just easy to make but tastes absolutely mouth-watering!
HEALTHY MIX VEG DALIA
Ingredients
1 cup broken wheat (daliya)
1 tsp coconut oil
10-12 curry leaves
½ cup soaked mix lentils ???
1 small carrot, cut into ½ inch pieces
10-12 French beans, cut into ½ inch pieces
½ tsp cumin seeds
Salt to taste
Tempering
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, sliced
Salt to taste
6-7 garlic cloves, chopped
½ inch ginger piece, roughly chopped
2-3 green chillies, chopped
8-10 curry leabes
½ tsp Tata
Method
1. Heat 2½ – 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee
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Got leftover rice from last nights dinner? make these delicious rice cutlets today!
CHAWAL KE CUTLETS
Ingredients
½ cup leftover cooked rice (chawal)
3 medium potatoes, boiled and peeled
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon chaatmasala
Salt to taste
¼ cup chopped fresh coriander leaves
1-2 tablespoons cornstarch
Dried breadcrumbs for coating
Oil for shallow-frying
Method
1. Grate potatoes into a bowl. Add rice, cumin powder, coriander powder, chilli powder, turmeric powder, garam masala powder, chaat masala, salt and chopped coriander and mixwell.Add cornstarch and mix well.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Spread breadcrumbs onto a plate. Coat each cutlet with some breadcrumbs.
4. Heat a non-stick tawa. Place each prepared cutlet, drizzle some oil and shallow-fry on medium heat from both sides till golden. Drain on absorbent paper.
5. Topeach cutlet with onion rings, sweet chutney and green chutney and serve hot garnished with parsley sprigs.
This North Indian delicacy is a perfect side dish that can be easily prepared using some easily available ingredients in your kitchen. This curd dish makes for a nice summer dish which is easy to digest and is a delectable.
DAHI BHALLE
Ingredient
1 cup split skinless black gram (dhuli urad dal), soaked overnight and drained
500 gms yogurt
Oil to deep fry
Salt to taste
½ tsp cumin seeds
1 tbsp raisins
1 tbsp gram flour (besan)
¼ tsp asafoetida (hing)
2 tsps sugar
Black salt as required
Roasted cumin powder, as required
Red chilli powder, as required
Green chutney, as required
Sweet tamarind chutney, as required
Method
1. Heat sufficient oil in a kadai.
2. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter.
3. Add cumin seeds and raisins and mix well. Add gram flour and mix well.
4. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden.
5. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while.
6. Put the yogurt in a muslin cloth, gather the edges together and squeeze out yogurt into another big bowl. This way it will be absolutely smooth.
7. Add sugar and salt to the yogurt and mix well.
8. Squeeze out excess water from the bhalle and put into the yogurt mixture and let them soak for a while.
9. While serving break the bhalle slightly and put equally into 4 serving bowls. Sprinkle a little black salt, little roasted cumin powder and little red chilli powder. Drizzle green chutney and sweet tamarind chutney and some of the yogurt remaining in the big bowl. Sprinkle some more red chilli powder and serve immediately.
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A must try for eggetarians, this biryani is a bundle of flavours.
Recipe by Chef Sanjyot Keer
Full recipe of Egg biryani
Prep time: 25 min
Cooking time: 45 mins
Serves: 6
Ingredients:
• Ghee 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tsp
• Boiled eggs 7-8 nos.
• Salt to taste
• Ghee 1 tsp
• 2 eggs + salt (whisked)
• Ghee 2 tbsp
• Whole spices:
1. Cloves 3-4 nos.
2. Cinnamon stick 1 inch
3. Black peppercorns 1 tsp
4. Star anise 1-2 nos.
5. Green cardamom 1-2 nos.
6. Jeera 1 tsp
7. Bay leaf 1-2 nos.
• Onions 1 cup (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Tomatoes ½ cup (chopped)
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tbsp
• Salt to taste
• Curd 1/3rd cup
• Water 100 ml
• Fresh coriander as required
• Cooked basmati rice 2 cups
• Fried onions as required
• Fresh mint leaves as required
• Saffron infused milk 60 ml
• Live charcoal + ghee
Methods:
• Set a pan on medium heat, add ghee, red chilli powder, turmeric powder and biryani masala, mix well and add boiled eggs, sauté the boiled eggs for few minutes and coat it well with the masala, add salt and toss once again. Remove It from the pan slice in two halves and keep aside.
• In the same pan keeping medium flame, heat ghee, add whisked eggs, and cook to make a scramble egg.
• Set deep heavy bottom pan on medium flame, add ghee, add the whole spices and sauté for a minute.
• Add onions and cook until they are translucent, add ginger garlic paste, green chillies, and sauté for a minute.
• Add tomatoes and cook until they are mushy, add red chilli powder, garam masala, coriander powder, turmeric powder, biryani masala and salt to taste, mix well all the masala well and cook for a minute.
• Low down the flame and add curd, stir continuously, add water and adjust the consistency of the gravy, add freshly chopped coriander leaves. Transfer all the masala to a separate bowl.
• Spread a layer of cooked basmati rice in the pan, sprinkle some fried onions, fresh coriander and fresh mint leaves, spread a layer of the masala gravy prepared, again add fried onions, fresh mint leaves and coriander leaves, place the halved boiled eggs, add scrambled egg, repeat the layering of basmati rice, fried onions, fresh mint leaves and coriander leaves and add saffron infused milk and place a live charcoal in the small bowl in the centre, add few drops of ghee, cover and smoke for 7-8 minutes.
• Discard the charcoal, cover the pan with lid and seal the ends with dough. Cook it on low flame by placing a hot tawa beneath for 15-20 minutes.
• After giving it dum for 15-20 mins, your egg biryani is ready to served, serve it hot with raita of your choice.
