Paneer Biryani

I am not a big fan of biryani initially but there is this restaurant called Signature India - he makes amazing biryani and slowly i started eating biryani. Coming to biryani's i have three options - veg, paneer and egg. Out of these three i like egg and paneer , i don't like vegetable biryani some how.

I learnt this paneer biryani and believe me this tastes amazing, when ever i make this its a hit. 

It may look like you are using more spices and spice powder by seeing ingredients list but do give it a try you will also fall in love with this biryani.

Preparation time : 1 hour 30 mins approximately
Serves : 3 to 4

Ingredients :

For Marination :

Paneer : 250 grams ( around 100 grams of paneer for one cup of rice )
Fried onion : 4Tbsp
Yogurt : 4 Tbsp
Ghee : 1Tbsp
Oil : 2 tsp
Lemon juice : 1 lemon
Ginger garlic paste : 1 Tbsp
Green chili : 3
Chopped coriander leaves : 3 Tbsp
Chopped Mint : 2 Tbsp
Sha jeera : 1tsp
Garam masala : 1 tsp
Salt : 1/2 tsp
Sugar : 3/4 tsp
Kasoori methi : 1/4 tsp
Coriander powder : 1 Tbsp
Cumin powder : 1tsp
Black pepper powder : 1/4 tsp
Red chili powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Crushed cloves : 7

For Rice :

Basmati rice : 3 cups
Salt : to taste
Oil : 2 tsp
Bay leaves : 2
Sha jeera : 1 tsp
Green cardamom : 5
Black cardamom : 2
Cloves : 6
Cinnamon stick : 2"
Black pepper cons : 1/4 tsp
Star anise : 1

For Biryani :

Oil : 2 tsp
Ghee : 1 Tbsp
Cumin seeds : 1/2 tsp
Onion : 2
Salt : 1 tsp
Ginger garlic paste : 1/2 Tbsp
Tomato : 1 large
Pepper powder : 1/4 tsp
Chili powder : 1 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1tsp
Garam masala powder : 3/4 tsp
Shan Biryani masala : 1/2 tsp
Kasoori methi : 1/4 tsp
Sugar : 1/2 tsp
Coriander leaves : 2 Tbsp
Mint leaves : 1 tsp
Curd : 2 Tbsp
Water : 1/2 cup

For toppings :

Fried onion : 1 Tbsp
Ghee : 4 Tbsp
Rose water : 2 to 3 tsp
Turmeric : pinch
Cashew nuts : 10
Saffron : few strands
Milk : 2 Tbsp
Shan biryani masala : 1 tsp

Method :

Take bowl add ingredients listed for marination. Mix well , let it marinate for at least one hour , i usually do overnight marination.

Soak rice for 20 mins (don't soak more than an hour, if you have to then at least drain it and keep it aside )
Take a pot and add lots of water, add ingredients listed for rice except basmati rice.
Once it started to boil vigorously add basmati rice and cook it until it is 90% done.
(This is the crucial step for biryani - take full care not to over or under cook the rice)
Drain the water completely and spread it on a plate and use this with in 5 mins for your next step.

Now we are going to use ingredients listed for biryani in this step, and start this step parallelly when you do the above step , so that by the time rice is ready , you can add that in this.
Take a pan , add oil, ghee , once hot add cumin seeds.
Once they are roasted add in chopped onions, once they turn golden add ginger garlic paste.
When the raw flavor from ginger garlic is gone add chopped tomatoes and salt.
Once tomatoes are mushy add turmeric powder, black pepper powder, red chili powder, coriander powder, cumin powder, garam masala, kasoori methi , biryani masala, sugar .
Give it good stir and add coriander and mint leaves. Add curd.
Add 1/2 cup of water.
Once it comes to boil, keep the flame in medium low and add half the rice that we prepared in the previous step.
Add half of paneer followed by remaining half of the rice and then by rest of the paneer, by this we are done with layering of rice and paneer.

Now we use the ingredients listed for toppings.
Sprinkle biryani masala on top of rice.
Add melted ghee,  milk in which saffron strands are soaked and turmeric mixed rose water - one by one in a circular motion on top of rice .
Add fried onion and cashew nuts also on top.

Now we have to cover it really good, so that the vapor should not escape.
For this you can seal the edges of the pot with dough, or you can used paper napkins to cover the top of the rice, or usually i will use aluminum foil on top of the pot and then cover it with a lid.
Now put the flame to low and dum it for 40 minutes.
After 40 mins, switch off the stove and give it a standing time of 10 mins.
Your biryani is ready to serve.
Serve it hot with raita or any gravy curry or as it is.
Enjoy your dish :)

Dates Kheer (or) Dates Rice Payasam (or) Kharjuram paravannam

On karva chaut my friend gave all prasadh to us and this dish is one among them. I so liked it , and i asked her for the recipe. Its a healthy dish also so give it a try ....

Preparation time : one hour
Makes : 2 cups

Ingredients :

Rice : 1/4 cup
Milk : 2 cups + 1 cup
Dates : 10 or to taste
Ful makhani : 5
Coconut Pieces : 2 Tbsp

Method :

Soak pitted dates in one cup of milk for one hour .
After one hour mash them a bit with your hands.
Take a pot , add one cup of milk , add rice, let it boil in medium flame.
Once rice is almost done , add dates, ful makhani, coconut pieces.
Put it in very low flame, let it boil for 40 mins.
Your kheer is ready to serve.
Enjoy your dish :)
Thank you , do post your comments !!!

Spicy egg masala

When we first tried it, we liked it . My husband cooks really good - second time he made this dish when we invited friends to our home , its sooo tasty that the curry is completely finished.

Preparation time : 30 mins
Serves : 3

Ingredients :

Oil : 1tsp + 8 Tbsp
Hard boiled eggs : 6
Turmeric powder : 1/4 tsp + 1/2 tsp
Curry leaves : 2 spings
Green chili : 4 to 5
Onion : 2 large
Salt : to taste
Ginger garlic paste : 1 Tbsp
Tomatoes : 4 large
Fenugreek seeds : 1/4 tsp
Tamarind juice : 1/4 cup (or tamarind pulp : 2 Tbsp)
Red chili powder : 1 Tbsp
Coriander powder : 1Tbsp
Garam masala :  1/2 tsp
Water : 1 1/4 cup
Jagger : pinch (optional)
Coriander leaves : Handful

Method :

Take a pan heat it up add 1tsp oil, add hard boiled eggs , turmeric powder and fry them until u see nice color and texture on egg.
Now take them out of the pan and in the same pan add oil, curry leaves, green chili let them fry a bit.
Add roughly chopped onions and let them fry until light brown.
Add salt , turmeric , ginger garlic paste and cook till raw smell goes off.
Add roughly chopped tomatoes and cook in medium flame until they are soft and mushy.
Once oil floats on top add fenugreek seeds and tamarind juice.
(you can skip tamarind juice if you don't want )
Cook it in medium flame for 5 mins.
Add red chili powder, coriander powder, garam masala and fry for couple of minutes.
Add water let it cook for 5 more mins, add jaggery now if you are using it.
Add eggs and coriander leaves and cook in low flame for 5 more mins.
Serve it hot with rice or roti.
Enjoy your dish :)

Palakova

This is concentrated milk so i say it is healthy than other sweets , its like you are having a cup of milk with couple of table spoons of sugar :) but let me tell you this tastes heavenly 

Preparation time : 1 hour
Serves : 4

Ingredients :

Milk : 4 cups
curd : 3/4 cup or more as needed
Sugar : 1/2 cup (if u eat less use 1/3 cup)
Toppings which are optional :
Almonds : 1 tsp
Pistachio : 1 tsp
Silver foil : 1/2
Saffron strands : few

Method :

Take a heavy bottom pan , heat it up and add milk.
Let it come to boil , once boiled keep it in medium flame and keep mixing it.
Take care not to burn the bottom.
Boil them until they become half.
Now add curd and let the milk curdle.
(you can even use lemon juice but than that i feel this is good and tasty)
Let all the water evaporate , be patient its worth :P
After all water is evaporated add sugar.
Let all the sugar melt and it should almost become like a dough.
You can have it as it is or if you want a smooth kova then grind it in mixer until smooth.
Take it out.
Your palakova is ready to serve.
Top it with your favorite toppings or serve as it is.
Enjoy your dish :)

Semya daddojanam

Semya daddojanam is one of my all time favourite, recently we had a potluck i took this dish there and my friends , they just loved it. 

Preparation time : 20 mins
Serves : 3 people

Ingredients :

Semiya or vermicelli : 1 cup
Fresh Curd : 1 1/2 cup
Salt : to taste
Coriander leaves : one spring
For Tadka :
Peanuts or Cashew nuts : 10

Chana dal : 1/2 tsp

Urad dal : 1/2 tsp
Green chilies : 4 to 5 or to taste
Red chili : 2
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves : few

Method :

Take a pan, add 4 cups of water to it and heat it, once water boils add vermicelli , cook it un covered until done.
(keep an eye on it coz, first time when i prepared this dish i left vermicelli and it became paste - My brothers are victims at that time though :P)
Strain excess water and take it into a bowl.
Add beaten curd and salt to it.
Keep it aside.
Now take a pan and add all the ingredients listed for tadka , let them fry a bit and add this tadka into the vermicelli bowl, give it a good mix.
Top it with chopped coriander leaves.

You can add some sev on top if you want to .

Enjoy your dish :)
Try it and do tell me how you like it !!!

Koyya rotti

Preparation time : 20 mins
Serves : 1 or 2

Ingrediens :

Urad dal flour : 1/2 cup
Idli ravva : 1/2 cup
Salt : to taste
Chili powder : to taste
Hing : 2 pinches
Jeera / cumin seeds : 1/4 tsp
Water : as needed

Method :

Take a bowl, add all the ingredients except water, mix them once.
Now slowly add water to get idly batter consistency , mix well and set aside for 10 minutes.
(Add chili powder a bit more to get nice taste)
Heat kadai , add 2 Tbsp of oil, add the batter.
Cover and cook on medium heat for 10 mins.
After 10 mins turn it to the other side and cook it with out lid for 5 to 10 mins.
Your rotte or rotti is ready to serve.
Enjoy your dish with curd or pickle or any chutney :)
Thank you, do post your comments !!!

Vella seedai

Seedai is a traditional snack in Tamilnadu cuisine made during Janmashtami or krishna jayanthi festival. When i first came across this recipe , i was in a dilemma to prepare this or not, but when i saw detailed step by step description from a blog, i thought i will give it a try and its a hit :) I have heard about disastrous stories of seedai bursting, so i kind of stayed away for them for some time but my urge to try new dishes dint stop me, so i ended up making them successfully and posting it here, go through 'things that need to be taken care of while making' at the end of the post .

They taste amazing. Do give it a try.

Preparation time : 40 mins

Serves : 2 to 3

Ingredients :

Rice flour : 1 cup 

Urad da flour : 2 tsp

Unsalted butter : 1 1/2 Tbsp

Grated coconut : 1Tbsp

Jaggery (grated) : 3/4 cup 

Water : 1/2 cup

Sesame seeds : 2 tsp

Oil : to deep fry 

Method :

Take a bowl add jaggery and water to it and let it soak for 5 mins.

Now take that in a pan and heat it until it comes to a boil.

Strain this and set aside.

Take rice flour, urad dal flour in a dry pan and roast for 2 mins or so.

Take this in a sifter and sieve well.

To this flour add in butter, sesame seeds, coconut and mix well.

Add in jaggery water little by little and make a dough.

Take small portions from the mix and shape it into a small ball.

Set aside for 30 mins so it dries up.

Heat oil for deep frying, drop the seedai in oil and fry till it gets light color.
Now reduce the flame to medium and fry till dark.
Drain them onto a paper towel and let them cool down.
Store them in an air tight container.
Enjoy your dish :)

Why Does Seedai Burst? TIPS TO AVOID THEM :
Things that need to be taken care of while making :

If the rice and urad dhal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine. Sifting and roasting flours is very important. It takes the moisture from them, so don't leave that step.

You should use soft butter which is at room temperature for this recipe.

Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting.

Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll 

Drying the seedai for 30 mins, will dry it out and remove any moisture from it . This will prevent them from bursting.

Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.

Menthi kura pappu

Preparation time : 20 mins
Serves : 3

Ingredients :

Methi or Fenugreek leaves : one bunch (1/2 cup  to 3/4 cup chopped)
Toor dal : 1/2 cup
Onion : 1/2
Tomato : 1
Tamarind pulp : 1 tbsp
Salt : to taste :
Green chillies : 2 or red chili powder : to taste
Turmeric : pinch
For tampering (or tadka ) :
Ghee or butter or oil : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Red chili : 1
Curry leaves : few

Method :

Take a pressure cooker , Add all the ingredients (not those tampering ones) listed with 1 1/2 cup of water .
Pressure cook for 15 mins or for 2 to 3 whistles.

Let the steam go and open the pressure cooker lid.

Mash it a bit.

Take a pan add butter or ghee or oil, add ingredients listed for tampering , let them sizzle a bit, when done add this on top of dal and mix it once.

Dal is ready to serve, have it with rice or roti.

Enjoy your dish :)

Capsicum egg curry

Preparation time :  15 mins
Serves : 2 to 3

Ingredients :

Boiled egg : 2 to 3
Capsicum : 2
Onion : 1
Tomato : 1
ginger garlic paste : 1 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Coriander leaves : handful
Salt : to tate
Turmeric : pinch
Chili powder : to taste
Garam masala powder : 1/2 tsp

Method :

Heat tbsp of oil in a pan , add cumin seeds ,let them fry a bit,  add the ginger garlic paste and fry for a minute till raw smell goes.
Now add the onions fry them for some time  , add tomato ,salt ,and turmeric  and fry till you get a nice thick gravy ,it will take around 5 to 10 minutes.
Add the garam masala powder and red chilli powder and cook for another 3 mins
Now add the eggs and fry for 5mins , add few spoons of water if the gravy starts to stick to the bottom.
 After 5 min add 1/2 cup of water close the lid and cook till all the water evaporates.
Now add the chopped capsicum, close the lid and cook for 2 min.
See that the capsicum don't loose their crunchiness.
Serve hot with rice with rice or roti.
Enjoy your dish :)

bobbara rotte

Bobbarlu called as cowpeas in english which are high in protein and fiber and have good health benefits. This spicy cake made with cow peas tastes delicious. Try to give it a try and you wont be disappointed. 

Preparation time : 8 hours + 20 mins
Serves : 4 to 5

Ingredients :

Bobbarlu or Cow peas : 1 cup
idli ravva : 1 cup
salt : to taste
chili powder : to taste
hing : pinch


Method :

Soak bobbarlu for 8 hours or over night .

Grind them to nice paste using wet grinder or mixi.

Add ravva , salt , chili powder and hing to the batter.
Give it a good mix.
Heat a kadai , add coupe of table spoons of oil, add 2 to 3 laddles full of  batter that we prepared, cover it with lid and cook it on a low heat for 12 mins and turn , cook for another 10 mins.
Serve it hot as it is or with any pickle, ,chutney, curd, or idli kaaram.
Enjoy your dish :)