Preparing dum biryani at home may sound quite overwhelming. It is definitely more time taking than your regular pulao and other kinds of rice, but it is totally worth the time you spend making it. If made with the right balance of ingredients and spices, your biryani will taste amazing, bursting with flavors.Continue reading “Vegetable Dum Biryani”
Mushrooms and rice go really well together. You can add various other vegetables like green beans, carrots, cauliflower, etc. to make a different version of your own. I usually don’t like to keep a fixed recipe. Most of the times I add ingredients according to my taste buds at that point of time. That way one can come up with fresh recipes every single time. Hope you all like this one. 🙂
This is what you will need:-
½ cup Basmati Rice
1 cup diced button mushrooms
1 medium-sized red onion cut in julienne
2-3 garlic cloves
1 green chilli
1 tsp finely chopped ginger
¼ cup diced capsicum
2-3 sprigs of fresh coriander
3-4 black peppercorns
Shahi biryani masala (Everest)
1 pinch asafetida
1 tsp cumin seeds
1 tbsp clarified butter
1 tsp fresh lemon juice
Salt to taste
- Heat clarified butter in a vessel. Add cumin seeds and asafetida. Saute on a medium-high flame.
- Add ginger, garlic and green chilli. Saute for 2 minutes.
- Next, add onions and sauté until they turn translucent.
- Add button mushrooms
- Next, add rice, biryani masala, black peppercorns, salt to taste and around one cup water.
- Cover the vessel with a lid and let it cook on a medium low flame for 5-7 minutes. Check at regular intervals. Add more water if required. Give it a taste to see if rice is properly cooked.
- Add fresh lemon juice and finely chopped coriander. Have with any nice Indian gravy or curd.
Happy Cooking! 🙂
The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. 🙂Continue reading “Brinjal Fry in Thick Tomato Sauce”
This is a delicious and creamy dish which is so enjoyable to have. I say enjoyable only because you are bound to use your hands for this. We all know eating with hands is the best way to really connect with food. Biting into the corn on the cob and sucking the juice out from it is a different feeling altogether.
Although, it is up to you whether you want to use corncobs or kernels alone. Either way it a delightful dish to savor. Bell-peppers and corns are a great combination. Feel free to adjust the quantities of the spices used according to your taste.
This is what you will need:-
CORN ON THE COB AND GREEN BELL-PEPPER IN CASHEW NUT GRAVY
- 2 whole boiled corns
- 1 green bell-pepper cut in small cubes
- 1 red onion cut in julienne
- 1/4 cup green chili ginger garlic paste (2 green chilies, 1 tsp chopped ginger, 5-6 cloves garlic)
- ½ cup fresh cream
- 1 cup cashew nut paste (Soak cashew nuts overnight/5-6 hours and blitz to form a smooth paste)
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ¼ tsp pav bhaji masala (optional)
- 1 tsp cayenne pepper garlic chutney
- 1 tsp cumin seeds
- ¼ tsp asafetida
- 2 tbsp olive oil
- Salt to taste
- Juice of half a lemon
1. Add a tsp of salt to water and boil corn in a pressure cooker for 1 whistle. Keep aside.
2. Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
3. Add ginger garlic green chili paste on a medium flame. Sauté for two minutes.
4. Add onions and a dash of salt. Add a little water if you think the bottom of the pan might burn.
5. Next add in your cashew nut paste and cayenne pepper chutney (optional). Give it a mix and add 1/2 a cup of water. Let it cook for 2 minutes and add fresh cream.
6. Add turmeric powder, salt to taste, pav bhaji masala, red chili powder. Give it a mix and cook for another 2-3 minutes on a medium flame. Squeeze juice of half a lemon.
Add bell-pepper and boiled corns.
7. Cover with a lid and simmer for 10 minutes on a low flame. Give it a taste and serve hot with flavored rice or just plain will do too.
When it comes to cooking delicious food, always make sure never to compromise on good quality ingredients. Try your best to find the the best possible quality available. There are so many different kinds of rice. If you want each cooked grain of rice separate from one another, it is important to use rice of a good brand.Continue reading “Burnt Ginger Garlic Vegetable Fried Rice”
A few of my lovely readers have been insisting me to prepare Indian dishes for my blog. One of my friends mentioned she was looking for some good kofta curry recipe. I suggested I’d make the dish and post it here. A little bit of preparation time is required for making the koftas. Once you’re through with that it takes no time at all for the rest of the preparation. It tastes best with rice. Best part about Indian dishes is that you can add your own favorite spices in different quantities. If you like spicy food, add more green chili. You can vary spices according to your own taste. 🙂Continue reading “Basic Paneer Kofta Curry”
I love hard shell tacos. The crunchiness, juiciness – the combination with all the cheese and the fresh veggies…. It is like a circus going on in your mouth! 😉 Without doubt it is a messy and fun snack to devour. It has been quite a while since I’ve been meaning to make this delightful recipe; the plan just kept on getting delayed. It is a very quick and light recipe to prepare.
Best part about this snack is you are free to add your favorite ingredients like corn, mushrooms, olives, whatever suits your taste buds best. Make these papadums in advance and store them in an air-tight container. Hope you all like the idea. 🙂Continue reading “Easy Hard-Shell Tacos with Papadums/Papad”
A few years ago, I had these paranthas for the first time at my aunt’s house. They were really delicious and thought to myself; I had to make them for sure when I get back home. I did try them out and was liked by all. 🙂 Recently, this recipe came to my mind and decided to make them again. This time I improvised it a little. I added grated carrots to the filling. It only made the entire dish yummier.
Black Chick pea is darker and smaller in size than your regular white chickpea. They are full of protein and fiber. They are also an excellent source of iron. Adding carrots to the recipe makes it even more nutritious. We all know how nutritious carrots are.. Right? 😉 This dish is flavor packed, easy to make and filling as well. In case you are making it for little kids, you can add grated cheese too. It is not necessary to put the same quantity of ingredients to the filling. You can vary it according to your taste.Continue reading “Black Chickpea (kala chana) Paranthas”
Now, why would I name this dish lazy? I could have simply called it Dahi Aaloo (Potatoes cooked with curd) or something like that. It was only after I assembled my ingredients and got down to chopping, I realized I barely had anything to chop for this dish. No peeling and dicing potatoes! Very little chopping involved. Otherwise, in most cases preparing for the dish takes more time than cooking it. It is a perfect recipe for someone is looking for a less preparation dish.Continue reading “Lazy Creamy Potatoes- Indian Style”
Chaat Masala, is basically a combination of a variety of spices, giving it a sweet, salty, tangy taste. WOW! Imagine such a burst of flavors in your mouth!! Mmmm… Dry Mango Powder and Black Salt are the key ingredients responsible for the zingy taste, (Chatpata– as we call it here in India) that pushes you towards making that lip-smacking sound!! Majority of Indian snacks, street foods, etc. cannot do without a sprinkle of chaat masala on them. They are the essence of a good Indian snack. Just a sprinkle of it will take the dish to a whole another level.Continue reading “Chaat Masala at Home”