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Showing posts from March, 2015

Mangalorean biryani

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This Biryani recipe comes from the city of Mangalore, south Karnataka. Since this city border with Kerala state you can find some malabar influence in this recipe. but yet another great biryani. Ingredients 1 kg beef or mutton on the bone Juice of 1/2 lime (optional - use while cooking the meat) 1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat) Fistful of chopped coriander leaves (optional - use while cooking the meat) 5 big onions sliced 6 juicy tomatoes thinly sliced 1/2 cup of coriander leaves chopped 1 inch cinnamon 3 cardamoms 3 cloves Salt to taste Ghee for frying For the rice  600gm / 3 cups basmati rice * see notes 2 inch cinnamon 3 cloves 2 cardamoms Salt to taste For the masala (to be ground) 8-10 green chilies *see notes 1 tbsp fennel seeds (badashep/saunf) * see notes 2 tbsp coriander seeds 2 whole pods garlic peeled (Indian variety) 2 inch piece of ginger 1 tsp mace (javithri) flakes 3-4 star anise (chakri phool) 1/2

Parsi Biryani Recipe

  This Parsi Biryani recipe from traditional Parsi cuisine. You can feel the deferent taste.  Ingredients of Parsi Biryani -Lamb or  Chicken  – 1 kg, cut into pieces -Basmati Rice – 3 1/4 cups -Vegetable Oil – 1/2 cup -Onions  – 4, large, chopped lengthwise -Ginger  Garlic  Paste – 1 tbsp  -Red Chilli Powder – 1 tsp  -Black Peppercorns – 1/2 tsp  -Cloves – 1/2 tsp  -Cinnamon – 1/2 inch stick  -Green Cardamoms – 1/2 tsp  -Mace – 1/2 tsp  -Yogurt – 1 cup, sour  -Salt to Taste  -Yellow Food Colour – a few drops, dissolved in 1/4 cup milk  -Saffron – a few strands Method Heat the oil in a kadai.   Fry only half the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside. In the same oil, fry the remaining onions till transparent. Add the ginger garlic paste and saute. Add the red chilli powder and the whole spices.   Saute slightly. Now add the lamb/chicken and cook on medium heat. When the water evaporates, add the yogu

Punjabi Biryani

Ingredients 3/4 kilogram Mutton 1/2 kilogram Rice Bamati (soaked in water) 1 cup Oil 3 Onion chopped 3 Tomatoes chopped 1 cup Yoghurt 2 teaspoons Ginger crushed 2 teaspoons Garlic crushed 1 tablespoon Garnish: ¼ chopped onion and oil 1 teaspoon Red Chilli powder 2 teaspoons Salt 25 Black pepper whole 2 Cardamom brown whole 12 Cardamom green whole 4 Cinnamon sticks 2 Tez Patta (Bay leaves) 1 teaspoon Kashmiri Caraway whole 1 Coriander whole teasppon 4 Badiani phool (star aniseed) whole Preparation Fry onion in oil till golden brown. Now add ginger, garlic, Mutton, tomatoes, Yoghurt and all spices and fry for 5-10 minutes. Then add 2 cup water and cook on medium flame till mutton is tender. Now add 2 cup water and drained and soaked rice and cook till Rice is nearly cooked (Aek Kanni rehnay tak). Lower the flame, take 1 table spoon oil in a frying pan and saute 1/4 onion in it and pour over the prepared dish. Simmer for 10-15 minutes. Delicious Punjab

Kashmiri Biryani

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Ingredients 600 gms. Basmati Rice.  100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower.  25 gms. each of peeled almonds and cashewnuts (powdered or small pieces). 1 tbspn each of green chili, garlic and ginger paste.  salt & garam masala or punjabi masala according to taste.  2 - 2.5 tspn. red chilli powder.  1 tspn. turmeric powder.  1/2 cup curd, about 2 tspn. lemon juice.  1 tspn. powder yellow colour (optional).  cloves, tej patta, dalchini according to taste.  2 medium sized tomatoes' puree , 3 large onions.  1/2 cup each of milk and melted ghee or oil. Directions Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft. Fry the pieces of alomond & cashewnut till little brown. Heat ghee in a handi, & fry the onions till golden brown. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add t

Paal Kanj

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Ingredients: Rice - 1 cup Water - 4 cups Milk - 750 ml to 1 liter Cumin Seeds / Jeerakam - 1 tblspn Ghee - 1 tblspn Method: Start by cooking the rice. Take rice and water in a pressure cooker and cook for 7 to 8 whistle. Then simmer for 10 mins. Now switch off the flame and let the pressure release all by itself. Open the pressure cooker and give a good stir.  Now add in milk to this and mix well. Keep this on a low flame. Now make tempering. Heat ghee in a small pan. Add in cumin seeds and let them crackle till they turn golden.  Pour this over the rice mixture and mix well. Paal kanji is don e. For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV system reference and installation instructions please go this site..... onrip.com smatv-iptv.blogspot.com For Libido related issues and information's browse here........ libidohealth.blogspot.com

Couscous Moroccan Rice

INGREDIENTS 1     -  Teaspoon olive oil 1⁄2  - Cup onion, chopped 2     - Garlic cloves, minced 1⁄4  - Teaspoon ground ginger 1 1⁄2 - Cups vegetable stock or 1 1⁄2 cups chicken stock 1     - Cup butternut squash, cubed 1     -Cup carrot, sliced 1⁄2  -Teaspoon ground pepper 1⁄2  -Teaspoon ground coriander 1⁄4  -1⁄2 Teaspoon dried chili pepper flakes 1     - Medium zucchini, cut into bite sized pieces 19 - Ounces chickpeas, undrained 1    - Medium tomato, cut in large chunks 1⁄4 - Cup fresh parsley, chopped 1 Cup couscous or 1 cup brown rice DIRECTIONS Vegetable Mixture:. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes. Stir in tomato and par

Srilankan Mutton Mixed Rice

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Ingredients Mutton or Lamb              -500g Potato                             -3 Onion Large chopped  - 1 Garlic Chopped            - 2 cloves Basmati Rice                - 4 Cups Cumin Powder              - 1 pinch   Cinnamon Stick            - 1 Black pepper seeds    - as required Salt                                - as required Method Wash the mutton well cut into small cubes. Add water, salt, black pepper powder, vinegar or tamarind juice and cook well. Seperate the meat and the stock and set aside. Peel the potatoes and cut into regular size pieces and deep fry. In a food processor or a grinder chop together onions and garlic. Then add 1 stick cinnimon, black pepper seeds, salt, cumin powder, maduru powder or you can add unroasted curry powder and grind well. Heat a pan with a little cooking oil and add the grinded paste. Then add the washed rice and fry for a while. Now add the mutton stock and cook well. You can use a rice cooker to cook the rice. When th

Bibimbap -Korean Mixed Rice

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INGREDIENTS 2 eggs a few pine nuts  for garnishing 2 servings (bowls) cooked short-grain rice cooking oil (A) Bibimbap Sauce 2 level tbsp  gochujang  (chilli pepper paste) 1 tbsp sesame oil 1 tsp sugar 1 tbsp water 1 tbsp roasted sesame seeds 1 tsp vinegar 1 garlic clove  grated ( may substitute with  1/2 tsp garlic powder) (B) Seasoned Spinach Salad (Sigeumchi Namul) Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can  make more to serve the excess as a side dish  (banchan). 75 grams baby spinach  washed and drained water + 1 tsp salt Seasonings (b) 1/2 tbsp chopped spring onions 1 tsp sesame oil 1 tsp toasted sesame seeds half clove garlic  grated (may substitute with 1/2 garlic powder) a tiny pinch of salt  to taste (may also use light soy sauce) (C) Soya Bean Sprout Salad (Kongnamul Muchim) Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can  make more to serve the excess as

Thai Fried Rice!

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Ingredients 2 tbsp vegetable oil 1 red onion, halved and sliced 2 garlic cloves, sliced 1 red chilli, sliced 250g raw large peeled prawns 300g cooked brown rice 75g frozen peas 1 tbsp dark soy sauce 1 tbsp fish sauce small bunch coriander, roughly chopped, plus a few leaves to serve 4 large eggs chilli sauce, to serve (optional) Method  Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like. For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV syst

curd rice (yogurt rice)

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Ingredients 1 1/2 cups   cooked rice 2 cups  fresh  curds / yogurt 1 tbsp   oil 1 tsp   mustard seeds  1 tbsp   urad dal (split black lentils) 4 to 6   curry leaves  1 to 2   green chillies  ,  slit green chillies a pinch of  asafoetida (hing) salt  to taste 1 tbsp   chopped coriander  leaf Method Combine the rice and curds together in a bowl and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously. Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the salt, mix well and cook on a slow flame for 1 minute. Serve hot garnished with coriander For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV system reference and installation instructions please go this site..... o

Lemon Rice

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Lemon Rice is a south Indian food which can make fast and and easy.  Ingredients 1 1/2 tbsp   lemon juice 2 1/2 cups   cooked rice 1 tbsp   oil 1/2 tsp   mustard seeds ( rai / sarson) 1/2 tsp   urad dal (split black lentils) 1 tsp   chana dal (split bengal gram) 5 to 6   curry leaves (kadi patta) 1/2 tsp   grated ginger (adrak) 2   whole dry kashmiri red chillies   , broken into pieces 1/2 tsp   turmeric powder (haldi) salt   to taste Method Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the urad dal, chana dal, and curry leaves and sauté on a medium flame for 1 minute. Add the ginger, red chillies and sauté on a medium flame for 30 seconds. Add the turmeric powder and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot. For Top biryani r

Classic Chicken Pulao

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Rice ½ kg (boiled) Butter 2 tbsp Chicken breast 1 Black pepper 1 tsp Salt to taste Cumin 1 tsp Green chili 6 Oil 4 tbsp Potato 2 (chopped) Carrot 2 (chopped) Peas 1 cup Raisins 1 cup Chicken stock 4 tbsp In a skillet melt butter, fry the chicken fillet pieces until it turns golden. Add black pepper powder, salt, cumin, green chilies and two glasses of water, cook on low flame. When the chicken fillet becomes tender turn the flame off. In a separate skillet heat oil, add potatoes, carrots and peas. Fry for 3 - 4 minutes then add ½ cup water. When the vegetables are tender add the boiled rice along with salt and mix well. Add the cooked chicken pieces along with raisins and chicken stock. Cover and simmer for 20 minutes. Classic Pulao is ready to serve. For Top biryani recipes from various places..... biryanilover.blogspot.com For SMATV & IPTV system reference and installation instructions please go this site..... onrip.com smatv-iptv.blogs