April 22, 2015

Egg Biryani

Had written this post long before but simply could not get enough time to finalise it. This is a long recipie, but once you master it you remember it. I have mostly used my chicken/mutton biryani recipe here. So I assume it's close to the taste of non-veg biryani, but with egg. (Assume because I do not know the taste of non-veg as I do not eat.) One can replace egg with paneer and vegetables too, need to give it a try soon. So here goes the recipe:


Ingredients


Serves 4-5 people

  • 6 Boiled Eggs cut into half lengthwise
  • 1.5 - 2 Cups Rice (Basmati or Long grain preferred)
  • 2 Large Onions finely chopped
  • 1 Large Onion sliced thinly lengthwise
  • 2-3 Medium tomatoes finely chopped
  • 1 teaspoon Red Chilli Powder (or as per taste)
  • 1/2 teaspoon Turmeric (Haldi)
  • 2-3 Big Bay Leaves (Tejpatta), if smaller add 5-6
  • 6-7 Cloves (long)
  • 1 Big Cardamom (Badi Elaichi)
  • 1 teaspoon Asafoetida (Hing)
  • 2 teaspoon Jeera
  • 1 tablespoon ghee
  • 2 tablespoon Oil for Shallow frying
  • Oil for frying the onions
  • 3-4 whole black pepper (Optional)
  • 2 tablespoons of broken Cashews
  • 1/2 cup of finely chopped coriander
  • Mixture of :
    • 2 tablespoons Milk
    • A pinch of Saffron strands
    • 1/2 teaspoon black pepper powder (optional)
    • salt to taste
    • 1/2 cup water

Preparation 


  1. Wash and soak the rice for half an hour
  2. Soak the saffron strands in the milk.
  3. Add enough water (to cook the rice) in a pan. Add 1 teaspoon Jeera, 2-3 Cloves (Long), 1 Bay Leaves (Tejpatta), and 3-4 Black pepper (This will make it spicy, but it's optional) and let it boil. Once it starts boiling put  the rice in it and let it cook. Do not cook the rice completely. Let it cook 80-90 percent, as it will cook full when we assemble the biryani.
  4. Once half cooked drain the water using a strainer, and immediately add 1  tablespoon of ghee into it and lightly mix it. (Do this very gently as we do not want to break the rice). Ghee adds to the flavour and taste.
  5. In another pan heat the oil for frying. Fry the thinly sliced lengthwise onions in it until dark red in colour. It almost looks as if it has overcooked or over fried. But we want that. Remove it on a tissue paper.


  6. Quickly fry the cashews. Just put in hot oil and remove immediately. This will give them a nice golden colour and make them a little more crunchy. Remove it on a tissue paper.
  7. In another pan or you can use the same pan, just take 2 tablespoon of oil. Once the oil is heated add 1/2 teaspoon of hing, 1 teaspoon of Red Chilli powder, 1/2 teaspoon of Haldi. and layer the eggs and let it cook for 5 minutes. Turn and again let it cook for 5 minutes. Remove it on a tissue paper.



  8. In the same add 1/2 teaspoon hing, 1 teaspoon Jeera, 2-3 Tej Patta, 3-4 Long, 1 Badi Elaichi and add onion. Once the onion is translucent add the tomatoes and finely chopped corainder. Add about 1/4 teaspoon of haldi, salt to taste(only for the masala) in it and Red Mirchi if required. Let the masala cook for 5-6 minutes
  9. In a Medium sized heavy bottom pan, first layer the masala, (If possible put the bay leaves at the bottom) this helps in not burning the biryani. Then arrange 5-6 pieces of egg, then put a layer of Rice, then the fried onion and Kaju pieces and then sprinkle around 1/3 (if 3 layers) or 1/2 if (2 layers) of the saffron, salt and water mixture evenly.

  10. Repeat the above process for the other layers. One can make 2 or 3 layers.
  11. Yummy Biryani is ready. Serve it hot.










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April 21, 2015

Ragda Pattice

Ragda Pattice an all time favourite and I consider it to be an healthy option because nothing is fried in this and it comes with the goodness of Ragda or the bhaji of safed Vatana (dried peas) and the pattice using potato and cornstarch/Arrowroot. I have stuffed the pattice with boiled green peas. One can do any stuffing one likes. So here goes the recipe:


Ingredients


For the Ragda

  • 2 Cup soaked and boiled Safed Vatana (dried peas)
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1 teaspoon oil
  • Salt to taste
  • 1-2 cups water

For the Pattice/Tikki

  • 4 Big boiled potatoes
  • 1/2-1 Cup CornStarch (Start with less, if required add more, depends on potatoes)
  • 1 teaspoon of Jeera (Cumin seeds)
  • salt to taste
  • 1 Cup boiled green peas
  • Ghee/Oil for shallow frying

One can add masala's in the Pattice/Tikki, but I like it this way as the taste comes from Ragda, Green Corainder Chutney and Sonth (Imli Chutney)


Assembling


Preparation


For the Ragda

  1. Boil the soaked safed vatana (dried peas) in pressure cooker with little salt.
  2. Once cooled, in a saucepan or a kadai, add about a teaspoon of oil.
  3. Once the oil is hot, add the asafoetida and Jeera. Once Jeera crackles add turmeric and the safed vatana. Add enough water as per required consistency. 
  4. Let it cook for 5-10 minutes on medium. Adjust water as per consistency. I like it a little thick, not too watery.
  5. Ragda is ready.

For the Pattice/Tikki

  1. Boil the potatoes and the green peas in pressure cooker until 3 whistles or as per your pressure cooker settings.
  2. Once the potatoes are cooled, peel and grate it using a grater. Mashing might add lumps to the batter, where as grating will give an even and a smooth mixture.
  3. Add Salt and Jeera. Mix with half a cup of cornflour/Arrowroot. Start with less. If the potatoes do not form a round shape or they still have a lot of water content add more cornflour/Arrowroot.
  4. Add about a pinch of salt in the green peas and keep aside.
  5. Form a ball shape about the size of a small orange, make a hole/cavity in between and add some green peas in it. (Stuffing is optional. One can add masala's in the green peas)
  6. Seal it properly and lightly flatten the ball between your palms. Do not apply too much pressure.
  7. Heat a non-stick pan or a tawa. Add about 1/2 a teaspoon of ghee/oil. Ghee adds more flavour to the pattice. 

  8. Shallow fry the pattice using ghee/oil until golden brown on both the sides. Pattice is ready.


  9. Assembling


    1. Take 1-2 tikkis in a plate.
    2. Add the ragda on top of it.
    3. Add the Sonth (Imli chutney) and the Green Corainder Chutney.
    4. Garnish it with Chopped Corainder. (If one likes, one can add chopped onion)
    5. Serve it hot.









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Green Coriander Chutney (No onion No Garlic)

Green Coriander Chutney or we simply call it hari chutney, is a must have in our house. It goes well with simply everything. Have it in chat, rice or roti or use it in a sandwich. The spicy and  a little tangy taste will keep you drooling over it. So here goes the recipe:







Ingredients

  • A bunch of coriander (Medium size)
  • 1 teaspoon of Jeera (Cumin Seeds)
  • 1 teaspoon of Roasted Jeera Powder (Cumin powder)
  • Black Salt to taste
  • 1 small piece (1/2 a pea size) of Asafoetida or 1 teaspoon of Asafoetida. (Piece of asafoetida, is my special Asafoetida, which we bring from North of India. It has a very strong and a Intense flavour). 
  • Green chillies to taste
  • 1/2 inch ginger
  • 1/2 small Kairi (Raw Mango) (Optioinal as we do not get this everytime)
  • A handful of pudina leaves (Mint) (Optional - I add it sometimes. One can add more mint, like in the ratiof of 2:1 (Corainder:Mint) , to add more mint flavour)
  • Water (1-2 tablespoon)

Preparation

  1. Wash the coriander, green chillies and the ginger very nicely in normal tap water so that all the dirt is removed. 
  2. Drain the water using a colander. Let it sit in the colander for 5-10 minutes so that all the water is removed. 
  3. Roughly chop the green chillies and the ginger to 1/2 an inch piece. This helps in even grinding of the chutney.
  4. Now simply Add all the ingredients, excluding water, in the mixer and grind it to a smooth paste. Add water only if required. (I first add a bunch of coriander, then the masala's and then the coriander again, so that the chutney grinds to a smooth paste). 
  5. When serving add a dash of lemon juice to it. If adding Kairi(raw mango), lemon juice is not required.

Note:


  • I store this in an air tight container in freezer. When I require it I simply defrost it.
  • One can add onion, palak or cucumber to increase the volume of the chutney. I have used onion, yet to use palak or cucumber. 






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April 13, 2015

Zucchini, Brinjal Pancake

Brinjal(EggPlant) not everyone's favorite. Forget children's it is even difficult to feed it to the elders. So I try to add it in a way so that it is not seen. This time, I tried it this way. I made a pan cake, grated the brinjal and zucchini in it, made a mickey mouse shape (not perfect though), so that it is inviting as many times children's are apprehensive to try new things. Next, Mamma, when will it be ready. Wow and it is even eaten all by themselves. Just keep reminding them in between if there is a break, did you eat the ears, how is mickey's eyes? hehe...Mamma happy bacha happy........

I have also made it using Rice flour, so it is gluten free. Though I have added a little semolina, which is not gluten free, but it can be replaced with gram flour which is gluten free. So here goes the recipe:










I have added eyes and a smiley face to the mickey using Imli Chutney, But could not take a photo as my child just wanted to eat the mickey.








Ingredients


I have eyeballed most of the ingredients, but trying to put them in cup measures. One can change the measurements and the vegetables. Other options for vegetables are Carrot, Broccoli, Parsnip's etc.

  • 1 Cup of Rice Flour
  • 1/4 Cup of Semolina (can be replaced by Gram Flour)
  • 1/2 Cup grated Brinjal
  • 1/2 Cup grated Zucchini
  • 1/4 inch of ginger grated
  • 1/4 inch of garlic grated (optional)
  • Chopped green chilies to taste (optional)
  • 1/4 cup of curd/yogurt
  • salt to taste
  • Oil for shallow frying
  • Water (1/2-3/4 cup)

Preparation

  1. Soak the Rice Flour and Semolina/Gram Flour with the Curd. Let it rest for 5-10 minutes.
  2. In the meanwhile grate Brinjal and Zucchini.
  3. Mix the Ginger, garlic, greenchillies, salt along with the salt mixture. Add just enough water. We do not want a very thin batter. It should just hold all the ingredients together.

  4. Heat a non-stick pan. Once hot, dip an end of a tissue paper in oil and coat the pan properly with oil.
  5. Take a big spoonful of mixture and spread it on the pan, in circular motion. It will not easily spread like dosa. Keep the pancake a little thick.
  6. One can make different shapes too. 

  7. Drizzle around 1/2 a teaspoon of oil on the edges after a min or so.
  8. Cook it one side. Do not flip it before the underside is cooked or the pancake will break.
  9. Cook on the other side until golden brown.
  10. Serve it with tomato ketchup of Imli Chutney.





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