Hyderabadi Vegetable Dum Biriyani

This time its a rice dish that iam sharing. Everyone love biriyani. But have you tasted a Dum Biriyani?

Dum is the process of making biriyani. Hyderabadi Dum Biriyani is one of the famous among them.

Dont be alarmed by seeing the list of ingredients :) Iam sure all of them would be easily available in your pantry. Its a bit lengthy process but believe me, its worth it....

Hope you will love it. Do let me know how you liked the taste...

Ingredients

2 Onion (thinly sliced for deep frying)

½ cup Oil

For cooking rice:

1 ½ cup Basmati rice (soaked for 30 minutes)

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon Stick

1 Bay leaf

2 Mace strands

3 cups Water

Salt to taste

For the Vegetable Gravy:

½ medium sized Cauliflower (cut into florets)

1 medium sized Carrot (cut into cubes)

1 medium sized potato (cut into cubes)

1 cup French Beans (cut into pieces)

½ cup Peas (optional)

2 medium sized Onion (thinly sliced)

1 Green chili (slit into half)

2 tbsp Ginger (julienned)

1 tbsp Garlic (finely chopped)

1 tsp Shah Jeera

2 Green Cardamoms

2 Black Cardamoms

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

2 Mace strands

100 gms Curd (whisked)

¼ tsp Turmeric powder

½ tsp Red chili powder

2 tbsp Cashew nuts

1 tbsp Raisins

2 tbsp Almonds (sliced)

3 tbsp Ghee

Salt to taste

¾ cup water

Herbs for the assembling:

½ cup Coriander leaves (chopped)

½ cup Mint leaves

100 gms Curd (whisked)

Method

Wash basmati rice and soak it in water for about 30 minutes.

Heat oil in the a cooker for deep frying. Add the sliced onion in it and fry for 2 minutes or till it becomes golden brown colour. Transfer the fried onion onto a tissue paper and keep aside.

Put the soaked basmati rice along with 3 cups of water, salt, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands in a thick bottomed pan. Mix and keep it on high flame. When the water starts to boil, reduce it to low flame and cover it with a lid. Let it cook till the rice is half done. Transfer the rice on to a bowl and keep aside.

Heat ghee in a cooker and add shah jeera, green cardamoms, black cardamoms, cloves, cinnamon, bay leaf and mace strands. Saute for 1 minute and then add the sliced onion. When the onion starts to change its colour (it might take 2 minutes), add green chilli, ginger and garlic. Mix well and sauté for 1 minute. Now add turmeric powder and red chilli powder. Mix well. Add the vegetables and and sauté for 2 minutes. Adjust salt. Add curd and mix again. Pour 3/4^th cup of water and mix well. When the water starts to bubble, reduce it to low flame and cover it with the lid. Let the vegetables cook for about 3 - 4 minutes. Now add the chopped almonds, cashew nuts and raisins. Let it cook uncovered for another 1 minute. Transfer the contents into a bowl and keep aside.

For assembling Dum biriyani:

Spread half of the vegetable gravy in the cooker. On top of it spread half of the cooked rice. Pour little curd on it. Spread little fried onion, coriander leaves and mint leaves on its top. Spread the remaining half of the vegetable gravy. On top of it spread the remaining cooked rice. Pour little curd, fried onion, coriander leaves and mint leaves. Place an aluminium foil on top of the cooker and place the lid on it to create the dum effect. Heat a tawa on high flame. When it becomes really hot, reduce the flame to low. Place the super cooker on the hot tawa for 25 minutes. Remove the lid and the aluminium foil and serve it hot.

* I usually take the quantity of the spices as per my taste. So you can always adjust it as per your taste*


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Diya Aur Bati

After a long time, iam posting a recipe on my blog. Had been busy on and off with my baking and chocolate orders, that it was finding difficult to sit down and write in my blog. I missed my blog a lot, but it happens sometimes, that when we need to concentrate on some things, we unknowingly miss on something else, which we loved the most. But in my case, I was not missing on my passion for food, as I was doing stuffs related to food, just that i couldn't blog. While creating new designs in cakes and making chocolates, I felt myself so happy and lively. You can check my works on my FB page : Nim's Choco Fantasy

Ok, now that's it for my re-entry into my blog :) Just wanted to tell you all that I was not away from my passion, but yes, i was a bit away from blogging.

Diwali is round the corner. All might be busy making yummy and awesome sweets. I would like to share a recipe, which you all might be knowing, just that I gave a slight twist, and gave a new look and feel of festivity to it.

Enjoy Diwali with your loved ones and stay safe.

Ingredients

 

1 cup Desiccated Coconut

1 cup Khoya

¼ cup Sugar (powdered, adjust as per your taste)

3 tbsp Cocoa powder

8 – 10 Almonds

A pinch of Lemon yellow colour

Few drops of Rose water

Silver warq for garnishing

 

 

Method

 

1. Cook khoya in a fry pan till it turns slightly pink in colour. Now add desiccated coconut and sugar. Mix well and let it cook for about 2 minutes till the sugar is nicely combined with the mixture. Switch off the flame.
2. Keep aside 5-8 tbsp of the mixture in another bowl and add lemon yellow colour and rose water. Mix well.
3. In the rest of the mixture, add cocoa powder and mix well to form a smooth dough.
4. If the dough is too dry, add little milk to it and if it is too wet, add little desiccated coconut.
5. Shape the cocoa mixture in the shape of a diya and fill in the yellow coloured khoya mixture in the center.
6. Place an almond as flame and garnish with silver warq.
7. Your Diya aur bati sweet is ready to be served.
8. Enjoy!!!

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Dal Dhokli

This is a one pot meal and is a west indian dish. The soft dhokli in dal, gives a yummy taste with lot of flavours in it. Try it once and you will love it for sure.

Ingredients

 

½ cup Toor Dal (washed and soaked for 30 minutes)

2 tbsp Raw Peanuts

2 cups Water

Salt to taste

¼ tsp Turmeric powder

 

 

For Dhokli

 

1 cup Whole wheat flour

1 tbsp Besan flour

¼ tsp Ajwain

¼ tsp Turmeric powder

Salt to taste

½ tsp Red chilli powder

1 tbsp Oil

Water as required

 

 

For Seasoning

 

1 tbsp Oil

1 tsp Ghee

1 tsp Mustard seeds

1/8 tsp Methi seeds

½ tsp Cumin seed/Jeera

1 pinch Asafoetida

1 tsp Ginger (grated)

1 tsp Green chilli (finely chopped)

10 Curry leaves

¼ tsp Turmeric powder

 

For Garnishing

 

1 tbsp Lemon juice

1 Onion (medium, finely chopped)

2 tbsp Coriander leaves (finely chopped)

Method

• Put toor dal, raw peanuts, water,  salt and turmeric powder in the pressure cooker and place it on high flame. Pressure cook till one whistle and then reduce to low flame till 4 whistles. Once done, take off from heat and when the steam completely escapes from the cooker, take off the lid. Transfer the dal into a bowl and whisk it using a whisker. Keep this aside.
• For making dhokli, take a large bowl and add whole wheat flour, besan, salt, turmeric powder, red chilli powder, ajwain and oil. Mix well and add water little by little to make a stiff dough. Spread little oil on top of the dough, cover and keep this aside.
• Heat oil and ghee in a kadai on medium flame. Add mustard seeds, methi seeds, jeera, ginger, green chilli, asafoetida, curry leaves and turmeric powder. When it splutters, add the cooked dal mixture into it. Keep it on high flame and add more water as required because this dish is very thin in consistency. Adjust salt if needed. Reduce the flame, when it starts to boil. Let it boil for 5 minutes.
• In the meantime, take small portions of the dhokli dough and roll it thin just like we roll for chapathi. Cut it into diamond shapes using a knife. Do the same procedure to the remaining dough. Put the pieces one by one into the boiling dal. Mix gently and let it cook till the dhoklis are done or for 10 minutes.
• Serve it hot by adding onion, coriander leaves and juice of lemon.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Singhare Ki Poori

Ingredients

 

1 cup Singhare flour

¼ cup mashed Potatoes

¼ tsp Cumin powder

3 tbsp Oil

2 Green chilli (finely chopped)

1 tbsp Red chilli powder

Salt to taste

Water as required

Oil for deep frying

 

 

Method 

 

• Pressure cook the potatoes and keep them aside to cool. Later, peel out the skin and mash them nicely.
• In a bowl, put singhare flour, salt, cumin powder, mashed potatoes, green chilli, red chilli powder and oil.
• Add water little by little and knead it into a soft and smooth pliable dough. It should not be sticky. 
• Take small portion of the dough and roll them into balls.
• Sprinkle little singhare flour on the rolling board and roll the balls into small or medium sized pooris.
• The rolled poori should not be too thin or too thick. Keep them aside.
• Heat oil in a kadai and drop the pooris gently into the hot oil. Press it slightly with a slotted spoon. When one side is done, turn the poori on to the other side and let it cook. Do the same procedure for the rest.
• When both sides are golden brown colour, transfer them onto a tissue paper or kitchen towel.
• Serve them hot with any subji of your choice.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Sesame Poppy Seed Crackers

Crackers are flat, crisp and known to be a nutritious snack which is baked. They are always salted and can be made in different flavours. They are made in different shapes, commonly in round or square. Crackers can be enjoyed on its own or can be topped with Cheese, Dips, Soft Spreads, Jam, Butter or Peanut Butter or any thing you like :)

My husband and my kids love crackers and we usually buy from the stores. I thought to give it a try at home and it turned out to be really good.

Give it a try and you will love them for sure.

Recipe Source: Click here


Ingredients

250 gms All purpose flour/Maida
2 tbsp Poppy seeds
2 tbsp Sesame seeds
1 tsp Black pepper powder1 tsp Baking powder
½ tsp Salt60 gms Butter (Unsalted, cold and chopped)


Method

• Sieve maida, baking powder and salt into a bowl. Add poppy seeds, sesame seeds and black pepper powder. Mix well.
• Add butter and using your fingertips rub it until it resembles fine breadcrumbs.
• Make a well in the center and add 100ml cool water. Mix well until a firm dough forms. If needed add more iced water. Don’t over mix.
• Cut the dough into half and wrap one half in a cling film. Chill it in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Preheat oven at 180 degree Celsius.
• Place the baking tray in the preheated oven for 20 - 35 minutes till the crackers turns light golden colour.
• Once done, take out from oven and place them on a wire rack to cool.
• Serve them with hot coffee or tea.

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Homemade Khoya/Mawa

Khoya/Mawa is used as the base for a wide variety of indian sweets. Khoya is made by simmering full-fat milk in a heavy bottomed vessel for a long time, till it becomes thick. They are used in gravies too.

This time I used khoya for making mawa cup cake and it was yummy and delicious. You can click on the link to know the recipe for Mawa Cupcake

Ingredients

 

6 cups Full Cream Milk

 

 

Method

 

• Pour the full cream milk in a heavy bottomed pan. Keep stirring in between and scrap out the sides.
• Stir continuously and keep scraping the sides. Keep a close eye on the milk as it tends to burn in the bottom. Let the milk boil for 30 minutes. Now the milk will reduce to half the quantity.
• After 15 minutes, the mixture will start to thicken. Keep stirring. At this stage, the mixture tends to burn easily, so keep stirring and scrap the sides constantly.
• After 5 minutes, you can see that the mixture forms into a lump and comes off easily from the sides. At this stage, switch off the flame and let it cool down completely.
• Once the khoya is cooled, it will become thicker. Khoya is used for making many indian sweets or you can even add it in curries.

 

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Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Banana Peanut Butter Milkshake

This is a healthy and yummy drink which gives instant energy. If you are not a fan of peanut butter, you can omit that. I am sure this milkshake would be loved by all kids. If needed, you can add a scoop of ice cream and it gives a creaminess to the drink. Do any additions to this drink and enjoy as per your taste.


Ingredients

2 Banana (large, roughly chopped)
1 tbsp. Peanut Butter
1 tbsp. Cocoa powder
3 tbsp. Sugar
3 cup Full Cream Milk (chilled)
Ice Cubes (optional)


Method

• In a blender, add chopped banana, peanut butter, cocoa powder, sugar and 1 cup of milk.
• Blend till everything is nicely incorporated.
• Now add the rest of the milk and pulse for a second.
• Add ice cubes if needed and serve it in tall glass.
• Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust them as per your taste*


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Nuts Chikki | Dry Fruit Chikki

This is a healthy and tasty snack. Iam sure kids will not say "No" to this yummy treat. Very easy to make and will stay fresh in an airtight container for long. You can add any nuts of your choice.... Its all up to you....Try it out and let me know how you liked it. 

Ingredients 

1 cup Almonds (chopped)

1 cup Pista (chopped)

1 cup Cashew nuts (chopped)

¼ cup Jaggery (grated or finely chopped)

Kesar/Saffron (few, soaked in milk)

2 tbsp Ghee

 

Method

 

• Heat ghee in a kadai and add jaggery in it.
• When the jaggery is completely melted and becomes slightly thick, add dry fruits and Kesar. Mix well.
• When the mixture starts leaving the sides of the pan, switch off the flame.
• Pour the mixture on to a greased plate. Spread nicely.
• Cut into pieces when it cools down a bit. Serve and Enjoy!!!

 

 

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Kaalan

Kaalan is a thick preparation with curd and vegetables like yam and raw banana. It is a traditional Kerala dish served along with steamed rice and is one of the dish served in any Kerala Sadya/feast. This dish is sour in taste. A healthy and must try side dish.

Ingredients 

1 Raw Plantain/Pachakkaya (medium sized)

100 gm Yam/Chena

Salt to taste

1 tsp Turmeric powder

½ tsp Red chilli powder

2 cup Curd (sour, beaten) 

For making Black pepper water 

2 tbsp Black Peppercorns

¾ cup Water 

For Grinding 

1 cup Coconut (freshly grated)

3 – 4 Green chilli 

For tempering 

3 tbsp Coconut Oil

1 tsp Mustard seeds

2 Dry Red chilli

20 – 30 Curry Leaves

 

Method 

• Wash and cut the raw plantain and yam in medium sized irregular square pieces.
• Cook yam in 3 cups of water along with salt, in a Kadai, till it is slightly cooked.
• Now add raw plantain in the kadai and let it cook for about another 20 minutes or till both the vegetables are nicely cooked, but not mushy.
• If you want to add water while cooking, make sure to add hot water.
•  In the meantime, grind coconut along with green chillies into a fine and smooth paste by adding very little water. Keep this aside.
•  Grind black peppercorns coarsely and then add ¾ cup of water. Grind again and strain the mixture. Keep this black pepper water aside.
• When the vegetables are cooked, add the beaten curd and black pepper water into it. Let it cook for 25 minutes or till the mixture is slightly thickened.
• When it is thickened, add the ground coconut mixture into it. Let it cook for 3 minutes or till it bubbles a little. Adjust salt.
• Switch off the flame and keep the kadai aside.
• In a fry pan, put oil and add mustard seeds. When it splutter, add dry red chilli and curry leaves. Saute and pour it on top of the Kaalan.
• Stir well and serve it with steamed rice.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Til Ladoo (with Jaggery)

Til Ladoo is a traditional maharastrian sweet made using til, jaggery and ghee. This is generally served in festivals. This is very healthy sweet, loved by both adults and kids. Try it out this Ganesh Chaturthi and Enjoy!!!

Ingredients 

2 cups Til

1 cup Jaggery

2 tsp Ghee

2 tbsp Cashew nuts and Almonds (optional)

½ tsp Cardamom powder

 

Method

 

• Dry roast til in a kadai for about 5 minutes or till it start to change its colour. Once done, transfer it on to a plate.
• Grind half of the roasted til, coarsely. Keep this aside.
• In a kadai, heat ghee and add jaggery. When jaggery is completely melted, switch off the flame and let it cool down a bit.
• Add the roasted til and the cashew nuts, almonds. Mix well and transfer the mixture onto a plate.
• When the mixture is still warm, take small portions from the mixture and roll it between your palms to make ladoos.
• Enjoy or store it in an airtight container for later use.

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust as per your taste*


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Aviyal (Mix vegetable in Curd)

Aviyal is a mix of different vegetables cooked in curd gravy, seasoned with coconut oil and curry leaves. This is an essential part of any Kerala Sadya/feast. This dish can be a semi-solid side dish or made into a gravy. This is a very healthy dish and is best enjoyed with steamed rice.

This side dish is very easy to prepare. The only hard part is the cutting of vegetables. But once it is done, you can prepare this dish within no time. A perfect combo of health and taste.

Ingredients 

2 Carrots (cut into 2 inch long thin pieces)

1 cup White Pumpkin (cut into 2 inch long thin pieces)

10 French Beans (cut into 2 inch long pieces and sliced horizontally)

10 Long Beans (cut into 2 inch long pieces)

1 cup Yam (cut into 2 inch long pieces)

1 Drumstick (cut into 2 inch long pieces)

1 Raw Banana (cut into 2 inch long pieces)

¼ tsp Turmeric powder

Salt to taste

Curry leaves for garnishing

2 tbsp Coconut Oil

1 cup Water

 

For grinding 

2 cups Coconut (freshly grated)

½ tsp Jeera/Cumin seed

3 – 4 Green Chilli

2 cups Curd (sour)

 

Method

• Put all the vegetables (except white pumpkin) along with salt, turmeric powder and water in a Kadai and place it on high flame. When the water starts to bubble, reduce the flame, cover and let it cook for about 15 minutes.
• Now add the white pumpkin and again cover and cook for another 5 minutes or till all the vegetables are cooked. They should not become mushy. 
• Coarsely grind coconut along with jeera, green chilli and curd. Keep this aside.
• When the vegetables are cooked, add the ground coconut mixture into it.
• Mix gently so that the vegetables are not mashed. Let it cook for another 2 minutes or till the gravy starts to bubble.
• Switch off the flame and pour coconut oil on top along with curry leaves.
• Serve and enjoy along with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Vanilla Scones with Strawberry Cream Filling

A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal with baking powder as a leavening agent and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a teacake and other sweet buns, which are made with yeast. A scone is in some senses a type of pastry since it is made with essentially the same ingredients as shortcrust, though with different proportions of fat to flour. (WiKi)

It is originated from United Kingdom.

I had tasted scone once and somehow I didn't like the taste of it that I never thought to try it out at home. I had some left over fresh cream with me that I wanted to use it up. Didn't want to do the usual side dish, I wanted to try out a different dish.... as usual :) That's how I thought to try out an easy scone recipe... moreover, my little one is attracted towards cream buns these days... thought that this one would taste somewhat similar.

So here iam.... with an easy recipe for scones.... Try it out, you will like them for sure.

Ingredients

4 cups Self raising flour (check for the substitute here )
1 tbsp. Powdered Sugar
1 cup Thickened Cream
1 cup Milk
2 tsp Vanilla extract


For Strawberry Cream

1/4 cup Strawberry Crush or Jam
1 1/2 cup Whipped cream
1 cup Strawberry (chopped, optional)

Icing sugar for sprinkling on top (optional)


Method

• Sieve self raising flour, sugar and a pinch of salt and keep aside in a big bowl.
• Mix thickened cream, milk and vanilla extract in a bowl. Pour this into the dry ingredients and mix using a flat spatula to combine everything together.
• Put this dough onto a lightly floured surface and knead gently until smooth. Don't over knead it.
• Preheat the oven at 190 degree Celsius.
• Pat the dough into a 2.5 cm thick round. Using a 5 cm scone cutter or a normal round cutter, cut out the scones from the dough. Place them on a greased baking tray.
• Place the baking tray in the preheated oven for about 12 to 15 minutes or till the top turns golden brown colour.
• Once done, take out from the oven and cover the tray with a clean towel for 10 minutes.
• In the mean time, prepare the strawberry cream by adding the strawberry crush or jam into the whipped cream. Beat well using an electric hand beater or using a wire whisk until stiff peaks.
• Add strawberries if required at this stage. Gently fold using a spatula. Keep aside.
• After 10 minutes, take the scones and split them into half. Put some strawberry cream filling on one half and cover with the other half. Another small scoop of strawberry cream on top with little strawberry crush. Sprinkle little icing sugar....
• Enjoy these yummy and tasty scones.

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