Vegetable Dum Biryani

Ingredients:

Basmati rice: 250 Gms

Mixed vegetables: 1 cup (carrots, potatoes, beans and green pieces half boiled)

Curd: ½ cup

Salt: to taste

Chili powder: 1 teaspoon

Turmeric powder: ½ teaspoon

Garam masala: 1 teaspoon

Whole garam masala: {shahjeera:1 teaspoon, anise seeds: 2, bay leafs:2, cinnamon stick:1 inch}

Oil: 2 teaspoons

Ghee: 2 teaspoons

Mint leaves: handful

Coriander powder: 1 teaspoon

Lime juice: 1 teaspoon

Brown onion: 3 tablespoons

Procedure:

Take a bowl add curd, salt, chili powder, turmeric powder, coriander powder heated oil, half done vegetables, lime juice and brown onions and mix well and keep it aside for 10 to 15 mins

Heat 2 cups water in a pan add whole garam masala, ghee, salt, mint leaves and bring it to boil, now add basmati rice and cook it up to ¾ done and strain water.

Now take a thick bottomed pan and place the vegetable mixtures and top it with ¾ done rice and cover it with a wet cloth and place a lid on it and keep the pan on direct heat for 3-4 minutes and

Reduce the heat and place a chapathi pan on stove and keep the pan on it and cook for 15 mins and garnish with brown onion and serve it with veg sherva

  

Sherva:

I got this recipe from preethi’s Andhra kitchen if u want to learn this recipe u can get it there.http://myworldofrecipes.blogspot.com/2009/06/veg-shorva-sherva.html

vegetable manchuria

                

Ingredients  for manchuria:

3 cups of finely minced cabbage

1 cup of finely grated carrot

1/4 cup sweet corn (corse paste)

1/2 cup of finely chopped onions

1/4 cup of all purpose flour

1/4 cup corn flour

1/2 teaspoon of red chilli powder

salt to taste

oil for deep frying

Ingredients for sauce:

1/2 cup chopped spring onions

1 tablespoon finely chopped garlic

2 teaspoon finely chopped ginger

1 tablespoon cornflour

1 cup water or veg stock

1 1/2 teaspoon sot sauce

1 1/2 teaspoon tomoto sauce

1 1/2 tablespoon oil

salt to taste

Procedure:

Heat oil in a deep frying pan.

In the meanwhile combine all the ingredients adding just a little water if required.

Divide the mixture into 15-20 balls of bite size or a little bigger.

Add about 5 balls at a time into the hot oil an d fry until dark/golden brown but not burnt brown.

Remove from oil and drain in paper towels.

Fry the remaining balls the similar way and keep aside.

Method for sauce:

Mix the cornflour  with 1/2 cup of water, add soy sauce tomoto sauce and salt.

Heat oil in a  frying pan on high heat, add garlic, ginger,green chillies,spring onions and stir fry for few seconds.

Add the corn flour mixture to the above and cook for few minutes until thick and the corn flour is cooked.

Turnoff heat.

Serving the manchuria with sauce:

Just before serving, put the fried manchuria in the sauce and stir fry on highheat for few minutes.

Garnish with spring onion leaves and serve hot.



Majjiga Pulusu or Kadhi or Mor Kolambu

Ingredients:

Buttermilk: 1/2 liter

Besan: 3 tspns

Chilli powder: 1 tspn

Salt: to taste

Ingerdients to boil:

Bottlegourd: 1 cup (big pieces)
Drum sticks: 1/2 cup (2 inch pieces)

Brinjal: 1 big (big pieces)

Amaranth leaves: 1/2 cup (chopped)
Green chillies: 2 (slit length wise)

Ingredients for paste:
Coconut pieces : 1/4 cup
Coriander seeds: 1 1/2 tspn
Ginger: 1 inch piece
Mustard seeds: 1/2 tspn

Cumin seeds: 1/2 tspn

　
Ingredients for temparing:
Mustard seed: 1/4 tspn

Red chillie: 1 (broken into pieces)

Curry leaves: a few
Ghee: 1 tspn

Procedure:
First boil the vegetables which have to be boiled and keep it aside.
Grind the ingredients for paste adding little water.
Now take a vessel pour 1/2 liter butter milk and add besan mix well with out forming lumps.

Now add salt and chilli powder and mix well.

This mixture should not be thick if needed add water.

Now keep the vessel on low flame and bring it to boil when it is boiling add boiled vegetables and boil for 2 minutes.
Now add the grinded paste to it and again boil for 2 to 3 minutes and switch off the flame.
Now heat ghee in a small pan and add mustard seeds, red chillies and curry leaves and make tempering.
Note: if any one is allergic to besan we can add rice flour to it with a slight flavor difference it also tastes the same.
if u want the consistency to be loose u can reduce the amount of flour while adding.


　

Palak paneer

Ingredients:
Palak:  2 bunches
Paneer: 100gms
Ginger garlic paste: 1 teaspoon
Onion paste: ½ cup
Tomato puree: ½ cup
Garam masala powder: ½ teaspoon

Coriander seeds powder: ½ teaspoon

Oil: 2 teaspoons

Salt: to taste

Chili powder: to taste

Procedure:

Wash Palak leaves cleanly and boil them till soft and tender, now make it  puree. Cut paneer into cubes and fry them lightly till sides turn into golden colour. Heat oil in a pan fry onion paste till raw smell goes off. Now add ginger garlic paste and fry for 2 minutes. Now add tomato puree, salt and coriander powder, chili powder and fry. Now add fried paneer pieces and cook for 2 minutes. Now add Palak puree stir and cook for another 2 minutes. Finally add garam masala stir well and serve.

Sambar {My version}

Red gram dal: 1 cup
Turmeric powder: 1/2 tsp
Water: 1 cup
Drum stick: 1 piece
Ladies finger: 4 pieces
Green chillies: 3-4 nos(split into 2)
Onions: 2 nos
Carrot: 2 nos
Tomato: 2 nos
Potato: 1 no
Tamarind: size of a golf ball
Coriander seeds: 2 tbsp
Fenugreek: 1/4 tsp
Turmeric powder: 1/2 tsp
Asafoetida powder: 1/4 tsp
Red chilly powder: 1 tsp
Salt: to taste
Water: 1 cup
Coconut oil: 2 tsp
Dried chillies : 2-3 nos(split into two)
Mustard seeds - 1 tsp
Coriander leaves - few
Coconut - 1/2 piece
(grated)




Preparation Method of  Sambar Recipe

1)Clean the vegetables and slice into long pieces.

2)Wash the dal, boil 3 cups of water and cook dal in it.

3)Add turmeric powder and curry leaves into the dal and keep it aside.

4)Fry the coriander seeds, fenugreek, turmeric powder, dried chilly, asafoetida powder and red chilly powder together
in 1/2 tsp coconut oil.

5)Grind it to a smooth paste and keep aside.

6)Mash the tamarind in 1 cup water and strain.

7)Boil the tamarind water with red chilly powder, salt, curry leaves, asafoetida.

8)Add the vegetables cook till done and then add the prepared dal into it.

9)Add the grained coconut and boil it.

10)Season with mustard seeds and dried chillies.

11)Sprinkle the chopped coriander leaves in to it.

12)Remove from fire after boiling well.

:

Vegetable Kashmiri

Ingredients:

Cauliflower: 1 cup (florets)

Potatoes: 2 large (cut into chunks)

Ladies finger: 1 cup(cut into 1 inch pieces)

Curd :1 cup

Water: 1/2 cup

Oil: 2 teaspoons

Chilli powder: 1 teaspoon

Salt: to taste

Ingredients for dry masala:

Cumin seeds: 2 teaspoons

Black peppercorns: 8

Green cardamom: 2 (seeds only)

Cinnamon stick: 2 inches

Nutmeg: 1/2 teaspoon (grated)

Procedure for dry masala: 

Grind together all the above ingredients into fine powder.

Ingredients for wet masala:

Green chillies: 2

Ginger: 1 inch

Procedure for wet masala :

Grind together all the above ingredients into paste.

Main procedure:

Heat oil in a large sauce pan and cook wet masala for 1 minute, stirring all the time.

Add the chilli powder, salt and ground dry masala and cook for another minute, stirring all the time to prevent the spices from sticking.

Stir in potatoes, cover and cook for 10 minutes over low heat, stirring occasionally.

Add the cauliflower and ladies finger and cook foe 3 minutes.

Add the curd and water. Bring to boil, then reduce the heat. Cover and simmer for 10 minutes,or until all the vegetables are tender. Garnish with coriander leaves and serve.

Methi Chaman

Ingredients:

Paneer: 200 gms
Fenugreek leaves: 3 bunches (chopped)
Spinach leaves: 8 bunches (chopped)
Onions: 2
Ginger garlic paste: 1 teaspoon
Green chillies:  4
Cumin powder: 1/4 teaspoon
Fennel seeds powder: 14 teaspoon
Garam masala: 1 teaspoon
Chilly powder: 1/2 teaspoon
Cashews and poppy seeds paste: 2 tablespoons
Oil: 1/2cup
Salt: to taste
Fresh cream: 4 teaspoons

Procedure:

Grate paneer.

Boil spinach leaves, chopped onions, chopped green chillies when they are tender drain water and grind into a smooth paste.

Heat oil in a pan and fry fenugreek leaves. Now add ginger garlic paste, chilly powder and fry for 2 more minutes. Now add cashew nuts and poppyseed paste and fry for some more time. Now add spinach paste and fry well. Now it will turn into gravy. Now add garam masala powder,cumin powder,fennel seeds powder and mix well. Now add fresh cream,salt. Mix well and serve hot.