Jun 162015

Normally I make vegetable biriyani using different types of veggies, but never tried with cauliflower only.This is a must try for vegetarians.

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Ingredients

For Making Dry chilly Gobi

  1. Cauliflower- 1/2 kg
  2. Chilly Powder-1 tsp
  3. Turmeric powder-1/4 tsp
  4. Pepper Powder-1/2 tsp
  5. Garam Masala –1/4tsp
  6. Chilly Sauce-1/2 tsp
  7. Soy sauce-1/4 tsp
  8. Curd-2 tsp
  9. Rice flour- 6 tbsp
  10. Corn Flour – 3 tbsp
  11. Onion –2
  12. Green Chilly –8
  13. Curry leaves- 2 sprigs
  14. Coriander leaves- 2 sprigs
  15. Pudina Leaves-2 sprigs
  16. Salt
  17. Oil-200gms

For Biriyani

  1. Dry chilly Gobi- 50gms
  2. Basmati Rice-1/2 kg
  3. Dalda/vegetable oil-150 gms
  4. Ghee-25 gms
  5. Salt
  6. Onion- 3
  7. Tomato- 2
  8. Ginger-2 piece
  9. Green Chilly- 6
  10. Garlic –2
  11. Turmeric powder-1/2 tsp
  12. Pepper powder-1 tsp
  13. Curd – 3 tsp
  14. Cashew nuts-50gms
  15. Raisins – 50 gms
  16. Cloves-3
  17. Cinnamon stick –1 piece
  18. Cardamom – 4
  19. Onion –1
  20. Pineapple(cut into small pieces) – 10
  21. Coriander leaves – 3 sprigs
  22. Pudina Leaves- 2 sprigs

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Preparation

  1. For making chilly Gobi,Cut cauliflower into small florettes and soak in warm water for 20 minutes mixed with turmeric powder  to remove germs.Strain it.
  2. Mix cauliflower with red chilly powder,turmeric powder,pepper powder,garam masala ,chilly sauce,soy sauce,curd,rice flour,corn flour,oil,salt and water.
  3. Heat oil in a pan.saute onion,green chilly,coriander leaves,pudina leaves and curry leaves.Add this masala to cauliflower florettes and deep fry in oil till cauliflower is light brown in color.
  4. Heat dalda in a pan.Fry cashewnuts,raisins and keep aside.
  5. Heat dalda in a wide bottomed pan.Fry cloves,cinnamons tick,cardamom.Add rice to it and let it fry for 2-3 minutes.
  6. Add 1 liter water boiled water to it.Add ghee and salt to it.cover and cook till rice is half cooked.
  7. For making masala,heat dalda in a pan.Saute 3 chopped onions, 6 green chilly,ginger,garlic,chopped tomato till done.
  8. Mix curd with turmeric powder,pepper powder and add it to the masala.
  9. Add fried cauliflower to it and mix well.
  10. For Dum Biriyani , grease the pan with ghee.Add Gobi masala over it.add rice as next layer.repeat the same until mix and rice is finished.
  11. Sprinkle some ghee over rice.
  12. Cover tightly with a lid and place it on a hot tawa for 20 minutes. This will infuse  the flavor into rice..
  13. Remove from fire.
  14. Garnish with coriander leaves,pudina leaves,and chopped pineapples.
  15. serve with raita,coriander chutney and papad.
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Posted by prajusha Tagged with: , , , , ,
May 272015

This is a popular Mughal dish prepared using chicken in a rich and creamy sauce.This goes great with roti or Rice

Shahi Chicken Kuruma (5)

Ingredients

  1. Chicken(cut into medium cubes) – 1 1/2 kg
  2. Curd – 1 cup
  3. Turmeric powder-3/4 tsp
  4. Salt
  5. Ghee –3 tbsp
  6. Garlic(chopped) –1 1/2 tbsp
  7. Ginger(chopped) –1 1/2 tbsp.
  8. Onion(chopped) –3
  9. Red chilly powder-2 tsp
  10. Coriander powder-2 tsp
  11. Garam Masala –1 tsp.
  12. Kasoori Methi Powder- 1 tsp
  13. Fresh cream-1 cup
  14. Water(boiled) –1 cup
  15. Almonds – 10
  16. Cashewnuts –15
  17. Coriander leaves –to garnish
  18. Salt

 

Shahi Chicken Kuruma (3)

Shahi Chicken Kuruma (4)

Preparation

  1. Marinate chicken with curd,turmeric powder and salt.Mix well using hands.Keep aside for 30-45 minutes.
  2. Heat ghee in a pan.Add chopped ginger,garlic,chopped onion and saute well.Once onion turns light brown in color,add red chilly powder,coriander powder,1/2 tsp garam masala powder and kasoori methi powder.
  3. Add marinated chicken to it and mix well.
  4. Add hot water to it.cover and cook on medium flame till chicken is fully cooked.
  5. Add 1 cup fresh cream to it.stir well.
  6. Add 1/2 tsp garam masala powder,almonds and cashewnuts to it. Mix well.
  7. Add coriander leaves to it.Mix.
  8. Remove from fire.
  9. Serve with rice or Roti.

Recipe Source: Magic Oven

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , ,
May 192015

chembhu Taal Thoran is popular in kerala cuisine.it is prepared by taro stem sautéed in coconut and seasonings.you can make variety of dishes like pachadi,kalan(kerala style yogurt curry)using taro stem.This side dish goes well with rice.

Chembhu thaal Thoran  (3)

Ingredients

  1. Taro stem/Chembhu taal -  4
  2. Grated coconut – 1/4 cup
  3. Mustard seeds – 1/4 tsp
  4. Dry red chilly –2
  5. Urad dal – 1/4 tsp
  6. Curry leaves
  7. coconut Oil
  8. Salt

chembhu Thaalu

 

Chembhu thaal Thoran  (2)

preparation

  1. Peel of the outer skin and cut into small pieces.Add salt to it and mix well.Keep aside for 10 minutes.Squeeze out the excess water.Apply oil on both palms to avoid itchiness.
  2. Heat coconut oil in  a pan.Splutter mustard seeds,urad dal,dry red chilly and once it is done add grated coconut,curry leaves to it.stir well for 2 minutes.
  3. Finally add chopped taro stem to it and mix well.cook on medium flame for 5 minutes till it is dry.
  4. serve with rice.
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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , ,
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