Tuesday, June 19, 2018

Normally, I make Veg biriyani in the traditional style, grinding, marinating etc...
Here is an instant, exactly 5-minute biriyani.......
Keep ready all the ingredients, vegetables chopped, just have to put them in a pressure pan and cook...just 2 whistles...that's all...
Even when some unexpected guests turn up...we can do this in a jiffy and leave them awe struck!!!
Please check my other rice and pulav varieties


Ingredients
Basmati - 1 cup, soaked for 15 mts and drained
Water - 1 3/4 cups
Vegetables
Onion - 1, small - cut into thin strips
Red bell pepper - 1/2, cut into thin strips
Green bell pepper -1/2, cut into thin strips
Fresh peas - 1/2 cup
Carrot - 1, small - julienned
Green beans - 10-12, cut into thin strips
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Green chilli - 1, slit


Ginger-garlic paste - 1 tsp
Chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Jeera/cumin powder - 3/4 tsp
Garam masala powder - 1 tsp
Fresh curds - 2 tbsp
Salt to taste

To season
Cooking oil - 2 tbsps
Ghee - 2 tbsps
Saunf - 1 tsp
Bay leaves - 1-2
Cardamom - 3
Cloves - 3
Star anise - 2-3 small bits
Cinnamon - 2-3 small bits
Turmeric powder - 1/4 tsp

Recipe cuisine: North Indian; Category: Lunch/Dinner
Soaking time: 10 mts; Prep time: 10 mts; Cooking time: 5 mts

Serves 3

Soaked basmati rice drained


I made this in a stainless steel pressure cooker only...heat oil and ghee, season all the above mentioned ingredients


Then add the onions, green chilli and the bell peppers...saute for awhile


Then add the coriander and mint leaves


Now add the cut vegetables and the chilli, coriander, jeera and garam masala powders


Now the curds


drained rice and salt to taste


Mix everything well


Pour 1 3/4 cups hot water, close the lid, cook for 2 whistles


after the pressure fully releasing by itself, when you open this is how it will be!!!!


Fluff up gently with  a fork..


This is how my pressure pan looked, with not a single grain of rice sticking to it...


Serve this quick and easy Veg Biriyani with the watermelon raita


This post first appeared in www.malpatskitchen.com
Notes
*A small chopped tomato is optional.


12:00:00 AM Mala Thiagu
Normally, I make Veg biriyani in the traditional style, grinding, marinating etc...
Here is an instant, exactly 5-minute biriyani.......
Keep ready all the ingredients, vegetables chopped, just have to put them in a pressure pan and cook...just 2 whistles...that's all...
Even when some unexpected guests turn up...we can do this in a jiffy and leave them awe struck!!!
Please check my other rice and pulav varieties


Ingredients
Basmati - 1 cup, soaked for 15 mts and drained
Water - 1 3/4 cups
Vegetables
Onion - 1, small - cut into thin strips
Red bell pepper - 1/2, cut into thin strips
Green bell pepper -1/2, cut into thin strips
Fresh peas - 1/2 cup
Carrot - 1, small - julienned
Green beans - 10-12, cut into thin strips
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Green chilli - 1, slit


Ginger-garlic paste - 1 tsp
Chilli powder - 3/4 tsp
Coriander powder - 3/4 tsp
Jeera/cumin powder - 3/4 tsp
Garam masala powder - 1 tsp
Fresh curds - 2 tbsp
Salt to taste

To season
Cooking oil - 2 tbsps
Ghee - 2 tbsps
Saunf - 1 tsp
Bay leaves - 1-2
Cardamom - 3
Cloves - 3
Star anise - 2-3 small bits
Cinnamon - 2-3 small bits
Turmeric powder - 1/4 tsp

Recipe cuisine: North Indian; Category: Lunch/Dinner
Soaking time: 10 mts; Prep time: 10 mts; Cooking time: 5 mts

Serves 3

Soaked basmati rice drained


I made this in a stainless steel pressure cooker only...heat oil and ghee, season all the above mentioned ingredients


Then add the onions, green chilli and the bell peppers...saute for awhile


Then add the coriander and mint leaves


Now add the cut vegetables and the chilli, coriander, jeera and garam masala powders


Now the curds


drained rice and salt to taste


Mix everything well


Pour 1 3/4 cups hot water, close the lid, cook for 2 whistles


after the pressure fully releasing by itself, when you open this is how it will be!!!!


Fluff up gently with  a fork..


This is how my pressure pan looked, with not a single grain of rice sticking to it...


Serve this quick and easy Veg Biriyani with the watermelon raita


This post first appeared in www.malpatskitchen.com
Notes
*A small chopped tomato is optional.


Sunday, June 17, 2018

This is a special dhal for my family...all love this dhal...I can hear you all asking, then why hadn't I posted this all earlier???
My kids used to love this, after they all left home, I had totally forgotten about this dhal, and recently my son reminded me about this, and wanted this to be made.
Masoor dhal , beautiful and pink in color, is high in protein, lowers cholesterol, promotes heart health, protects digestive health, stabilizes blood sugar, increases energy and is good for losing weight too.
Recipe source is Tarla Dalal, slightly modified.
Please check my other dhal varieties here
This dhal need not be soaked, otherwise, it will turn mushy.


Ingredients
Masoor dhal - 1 cup
Tomato - 1, chopped
Onion - 1 1/2 - chopped
Turmeric powder - 1/2 tsp
Coconut oil/ghee - 2 tsps
Salt to taste

To grind
Coriander seeds - 2 tsps
Jeera/cumin - 2 tsps
Ginger - a small piece
Garlic - 2 cloves
Red chillies = 3

Coriander leaves for garnishing

Recipe cuisine: north indian; Category: lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 4-5


                                            1 cup masoor dhal measured and taken


Washed, then loaded into the cooker directly, turmeric powder also added, water enough to submerge and cook the dhal added ( roughly 2-3 cups)


Chopped onion (1/2 onion pieces retained) and tomato added


Ingredients for grinding


ground with sufficient water


pressure cooked for 3 whistles


mashed well, some more hot water to bring it to the right consistency, added


Pan heated with coconut oil or ghee according to your choice (I used coconut oil), and onions which have been retained added and roasted to golden color


Ground paste added to the nicely browned onions, and let to simmer for 3-4 minutes


Salt added to the cooked masoor


The ground paste along with onions added


All mixed well and brought to a boil


Garnish with coriander leaves, and serve hot with rice or rotis.



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
This is a special dhal for my family...all love this dhal...I can hear you all asking, then why hadn't I posted this all earlier???
My kids used to love this, after they all left home, I had totally forgotten about this dhal, and recently my son reminded me about this, and wanted this to be made.
Masoor dhal , beautiful and pink in color, is high in protein, lowers cholesterol, promotes heart health, protects digestive health, stabilizes blood sugar, increases energy and is good for losing weight too.
Recipe source is Tarla Dalal, slightly modified.
Please check my other dhal varieties here
This dhal need not be soaked, otherwise, it will turn mushy.


Ingredients
Masoor dhal - 1 cup
Tomato - 1, chopped
Onion - 1 1/2 - chopped
Turmeric powder - 1/2 tsp
Coconut oil/ghee - 2 tsps
Salt to taste

To grind
Coriander seeds - 2 tsps
Jeera/cumin - 2 tsps
Ginger - a small piece
Garlic - 2 cloves
Red chillies = 3

Coriander leaves for garnishing

Recipe cuisine: north indian; Category: lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 4-5


                                            1 cup masoor dhal measured and taken


Washed, then loaded into the cooker directly, turmeric powder also added, water enough to submerge and cook the dhal added ( roughly 2-3 cups)


Chopped onion (1/2 onion pieces retained) and tomato added


Ingredients for grinding


ground with sufficient water


pressure cooked for 3 whistles


mashed well, some more hot water to bring it to the right consistency, added


Pan heated with coconut oil or ghee according to your choice (I used coconut oil), and onions which have been retained added and roasted to golden color


Ground paste added to the nicely browned onions, and let to simmer for 3-4 minutes


Salt added to the cooked masoor


The ground paste along with onions added


All mixed well and brought to a boil


Garnish with coriander leaves, and serve hot with rice or rotis.



This post first appeared in www.malpatskitchen.com



Wednesday, June 13, 2018

Here is a very famous mumbai street food....bread-channa!! Recipe and preparation by my daughter!!!
Please check out my other Mumbai street food
Here is my Channa recipe


Ingredients
 Whole wheat Bread - 3 slices
Channa - 2-3 ladels
Fine sev - as needed
Onion - chopped, as needed
Coriander leaves
Chat masala - 1/2 tsp

Recipe Cuisine: Mumbai street food; Category: chat/snack/starter
Prep time: 10 mts; toasting time: 3 mts

Serves 1

Brown bread slices toasted and kept ready


Toasts cut into cubes


Cut bread pieces put in a serving bowl, and channa poured on top



Bread pieces covered fully


finely cut onions sprinkled over


chat masala sprinkled



fine sev sprinkled



now, coriander leaves...


Now, gobble!!!!!


This post first appeared in www.malpatskitchen.com
Notes
* Some green and sweet chutneys can be drizzled too.


12:00:00 AM Mala Thiagu
Here is a very famous mumbai street food....bread-channa!! Recipe and preparation by my daughter!!!
Please check out my other Mumbai street food
Here is my Channa recipe


Ingredients
 Whole wheat Bread - 3 slices
Channa - 2-3 ladels
Fine sev - as needed
Onion - chopped, as needed
Coriander leaves
Chat masala - 1/2 tsp

Recipe Cuisine: Mumbai street food; Category: chat/snack/starter
Prep time: 10 mts; toasting time: 3 mts

Serves 1

Brown bread slices toasted and kept ready


Toasts cut into cubes


Cut bread pieces put in a serving bowl, and channa poured on top



Bread pieces covered fully


finely cut onions sprinkled over


chat masala sprinkled



fine sev sprinkled



now, coriander leaves...


Now, gobble!!!!!


This post first appeared in www.malpatskitchen.com
Notes
* Some green and sweet chutneys can be drizzled too.


Monday, June 11, 2018

With great pride and pleasure, I present here, the special recipe of my youngest grandson, who is just 11 years old, is an awesome foodie and likes experimenting different kinds of food!!!
And, I was so surprised to see him prepare everything by himself!!!
This is a nice snack, a starter, you can slice,  them and serve as appetizers, the same recipe can be prepared with small sized bell peppers and bajji chillis (available in India)




Ingredients
Poblano peppers - 3
Aloo filling - as needed
Fresh mozzarella cheese slices
salt to taste
pepper powder as needed
red chilli flakes as needed

Recipe cuisine: International; Category: Starter/lunch/dinner
Prep time: 10mts; Cooking time: 10 mts; Baking time: 20 mts

Serves 4-5

This is the poblano pepper, washed well, wiped, then the top portion  cut off separately and deseeded

Brush some oil in and out


Sprinkle some salt inside and outside, also pepper powder


Spray some olive oil over a grill pan, and roast the peppers, turning them gently, on all sides. This way, they get semi cooked



Boiled potatoes mashed, finely chopped green chillies, red chilli powder, coriander and cumin powders, chopped coriander leaves and salt to taste added, and a filling made. Just this filling was my contribution.

Fresh mozzarella cheese cut into slices


Alternate the cheese and aloo filling, making sure, the top layer is a cheese slice


Secure the top portion to the stuffed pepper, we can secure it with a tooth pick too, and remove it later


sprinkle some chilli flakes or powder over


Bake in a pre heated oven at 250 degrees celsius for 20 minutes





This post first appeared in www.malpatskitchen.com



















12:00:00 AM Mala Thiagu
With great pride and pleasure, I present here, the special recipe of my youngest grandson, who is just 11 years old, is an awesome foodie and likes experimenting different kinds of food!!!
And, I was so surprised to see him prepare everything by himself!!!
This is a nice snack, a starter, you can slice,  them and serve as appetizers, the same recipe can be prepared with small sized bell peppers and bajji chillis (available in India)




Ingredients
Poblano peppers - 3
Aloo filling - as needed
Fresh mozzarella cheese slices
salt to taste
pepper powder as needed
red chilli flakes as needed

Recipe cuisine: International; Category: Starter/lunch/dinner
Prep time: 10mts; Cooking time: 10 mts; Baking time: 20 mts

Serves 4-5

This is the poblano pepper, washed well, wiped, then the top portion  cut off separately and deseeded

Brush some oil in and out


Sprinkle some salt inside and outside, also pepper powder


Spray some olive oil over a grill pan, and roast the peppers, turning them gently, on all sides. This way, they get semi cooked



Boiled potatoes mashed, finely chopped green chillies, red chilli powder, coriander and cumin powders, chopped coriander leaves and salt to taste added, and a filling made. Just this filling was my contribution.

Fresh mozzarella cheese cut into slices


Alternate the cheese and aloo filling, making sure, the top layer is a cheese slice


Secure the top portion to the stuffed pepper, we can secure it with a tooth pick too, and remove it later


sprinkle some chilli flakes or powder over


Bake in a pre heated oven at 250 degrees celsius for 20 minutes





This post first appeared in www.malpatskitchen.com