Tarkari Biryani is nothing but vegetable biryani. I named the dish thus, because we used left over vegetables and made this. When you have very small quantities of mixed veggies, paneer and mushroom, you can prepare this.
Biryani is necessarily a curried rice dish. Many spices and pastes go into this to make it succulent and tasty. Freshly ground spices and herbs add to the aroma and the availability of modern kitchen gadgets has simplified the cooking process otherwise elaborate four decades ago!
You should be careful while selecting the basmati rice. We used India Gate long grain basmati which is old and takes longer time and more water to cook. Each grain of rice looks like broken noodle and tastes superb. So, I recommend India Gate or any basmati rice above that.
Ingredients:
Basmati Rice - 2 cups
Water - 4 Cups
Salt - To Taste
Chopped Mixed vegetables such as Carrots, peas, beans, cauliflower, paneer, mushroom - 1 and 1/2 cup
Ginger - A small piece
Garlic - 6-8 flakes
Coriander leaves - A handful chopped
Green Chillies - 2
Tomato - 1 chopped
Peppercorns - 1/4 Tsp
Clove - 2
Cinnamon - A small piece
Cardamom - 1
Bay leaf - 1
Turmeric powder - A pinch
Curd - 2 Tsp
Brown Onion paste - 1 Tbsp
Fried onions - 1 Tbsp
Fried cashew nuts - 1 Tbsp
Oil - 2 Tsp
Ghee - 2+1 Tsp
Method:
Grind Ginger, garlic, clove, cinnamon, cardamom, peppercorns, coriander leaves, green chillies and tomatoes into a paste.
Wash and soak basmati rice in water for 20 mins. Drain and keep aside.
Boil 4 cups of water in a pot and bring to a boil.
Add the bay leaf, salt to taste, ghee and soaked basmati rice.
Cover and cook on slow heat till the rice is undercooked and all the water has been absorbed. Allow to cool.
Heat oil in a pan. Fry the ground paste till raw smell disappears.
Add the brown onion paste, turmeric powder and salt to taste.
Fry well till oil leaves the sides.
Now add the chopped vegetables and stir fry on high flame till cooked.
Add the curd, mix well, cover and simmer for 5 mins.
Cover the veg gravy with the steamed basmati rice, drizzle one tsp ghee, cover and simmer for 5-10 min.
Alternatively you can arrange the veg gravy and rice in a microwave proof box and keep it for 1-2 mins.
Garnish with fried onions and cashew nuts and serve with raita of your choice.
This is a wholesome cake for the calorie conscious vegetarians, as it does not contain eggs or butter. The use of whole wheat flour is a good fiber supplement. Tastes like any other chocolate cake and can be served as a dessert topped with any plain flavoured ice cream. You can also finish this with your choice of frosting. I like this with a cup of hot strong filter coffee!
We found this recipe in a traditional baking recipe collection passed on by a friend, a hotel management graduate who was running restaurant in Bangalore along with many others that are followed by even 5 star hotels!
Ingredients:
1. Whole Wheat Flour - 175Gms
2. Plain Sugar - 75Gms
3. Brown Sugar or Demerara Sugar - 50Gms(To get that dark colour)
4. Unsweetened Cocoa Powder - 3 Tbsp
5. Plain Curd - 200Gms
6. Vanilla essence - 1/2 Tsp
7. Refined Vegetable Oil - 4Tbsp
8. Baking Powder - 1 1/4 Tsp
9. Baking Soda - 1/2 Tsp
10. Salt - 1/2 Tsp
11. Milk - QS(Optional)
Method:
Powder both the sugars.
Beat curd with powdered sugar and salt.
Add baking powder, soda and mix well.
Leave aside for 2-3 mins.
Now add the flour and cocoa powder. Beat well with the cake mixer.
Add vanilla essence.
Add oil and mix gently. Don't beat.
If you want, you may add little milk to get the right consistency, maximum 1/2 cup.
Grease the cake mould and preheat the oven at 180° C or 350° F.
Pour the dough into the mould and bake for 30mins or in a microwave oven for 6 mins.
Once baked and done(Test with a toothpick), transfer to the wire tray and allow to cool.
Slice thin and top with a slice of any plain flavoured ice cream topped with chocolate sauce and serve as a dessert.
Slice horizontally and apply chocolate sauce over the cut surface, place the upper half and then cut into wedges.
Alternately, sprinkle powdered sugar, cut into wedges and serve.
Chocolate Sauce:
Heat 250Gm Dark Chocolate with 100ML fresh whole cream in the microwave for 1-2 Mins.
This is a protein rich low fat steamed dumpling
containing two or more lentils and a few herbs and spices. Very popular
in old Mysore province of Karnataka State. Meena tried this with Tuvar
Daal, Moong Daal and Chana Daal. Conventional Nuchchinunde has added
Dill(Sabbasige soppu) but I prefer just Coriander leaves and she obliged
me by not adding Dill leaves. Besides, she didn't have stock of Dill
leaves in the first place!
Try these healthy tasty
dumplings. Green or white coconut based chutney goes well with these.
The same batter can be used for making vadas but you may need to add
some rice flour to achieve the crispness.
Ingredients:
1. Tuvar Daal - 1/2 cup
2. Chana Daal - 1/2 cup
3. Moong Daal - 1/2 cup
4. Salt - To taste
5. Grated Coconut - 1/2 cup
6. Green Chillies - 3-4 minced
7. Ginger - 1" piece minced
8. Turmeric Powder - 1/4 Tsp
9. Coriander leaves - A handful chopped
10. Dill(or Methi) leaves - A handful chopped
11. Coconut bits(Chopped) - A handful optional
Method:
Soak the daals for 2-3 hours.
Grind grated coconut, ginger and green chillies to a chutney.
Add the soaked lentils and grind coarsely.
Add chopped greens, optional coconut bits and salt to taste.
This batter should be thick.
Shape into oval dumplings and steam for 10-15 mins.
Serve with chutney of your choice or with plain curds.
A tasty and healthy non oily breakfast snack that will be liked by all. This is much tastier than cucumber idlis. The recipe is from a local Kannada TV channel. I whacked 6m idlis at a go and the Horse gram chutney is finger licking good! Same chutney can be eaten for lunch or with congi for dinner.
Ingredients for the Idlis:
1. Grated Magge(Chinese Cucumber) - 1 and 1/2 cup
2. Rice(Idli) Rava - 1 cup
3. Curd - 3 Tbsp
4. Salt - To taste
Coarsely Grind:
5. Grated Coconut - 3 Tbsp
6. Green Chillies - 5-6
7. Cumin Seeds - 1/2 Tsp
8. Coriander Seeds - 1/2 Tsp
9. Asafotoeda - A pinch
Method:
Mix in the ground masala with rice rava ans grated magge, add curd and salt and combine well.
Keep idli steamer on the flame, grease the idli moulds/cups with little oil and drop a handful of batter in each mould.
Steam for 10-15 mins.
Ingredients for the Horse Gram Chutney:
1. Horse Gram(KuLithu/Huruli) - 3 Tsp
2. Urad Daal - 2 Tsp
3. Cumin Seeds - 1/4 Tsp
4. Grated Coconut - 1/2 cup
5. Red Chillies - 2-3 short and 1 long
6. Tamarind - A pinch
7. Salt - To taste
Method:
Roast Horse gram, Urad daal, Cumin seeds and red chillies.
Grind along with grated coconut, tamarind and salt to taste to a thick dry paste, adding little water if necessary.
When I talk about Achari, this has nothing to do with carpenters, sculptors or goldsmiths who are known as Acharis! This is a spicy tangy preparation with a pickle as base. Achar in Hindi means pickle and North Indian cuisine has Achari Ghost, Achari Murg and so on.
I came out with an idea of making something when it rains outside and the temperature has dropped down to a pleasant level, necessitating the consumption of hot and spicy dishes.
Prawn Pickle is available in the South but that's got a spicy tangy masala with vinegar as the preservative. Here, I have used the Spicy Raw Mango Chutney, which is also a kind of pickle that can be preserved in the fridge for a week or little more. Last week I had prepared this chutney and thought, why not make an instant prawn preparation with that!
So here it is, Prawn Achari, the spicy tangy treat for the monsoon season. All you have to do is add little salt and little oil while shallow frying the prawns and then use this chutney in calculated amount, add little water to make it slightly wet and infiltrate the prawns. Goes well with fish curry rice or just rice and rasam. You can also serve this as a starter.
Ingredients:
Jumbo Prawns - 500Gms
Spicy Raw Mango Chutney - 4-5 Tsp
Coconut Oil - 2 Tsp
Salt - 1/2 Tsp or to taste
Water - QS
Method:
Shell, devein and wash prawns. Apply salt and keep aside for 15 mins.
Heat oil in a shallow pan.
Add the mango chutney and sprinkle water sufficient to make a wet masala.
Add the prawns and fry till the masala is well coated.
Cover and cook for 5-7 mins.
When the prawns have cooked and the masala is thick, switch off the flame.
Serve with onion slices and lemon wedge.
This is a healthy dessert fit for summer. Tastes good and leaves the diner contented. For kids, this is a wholesome food. Easy to make but little homework is necessary as this is done with a cold process. Gelatin is added to set the curd to an ice cream like consistency, since we are using plain curd here.
If you use hung curd, gelatin is not required. Any left over ice cream with nutty flavour or just plain vanilla flavour is suited for this in case you don't have condensed milk. Sugar is added to sweeten, if you use fresh cream.
Ingredients:
1. Unsweetened curd - 400Gms
2. Ripe Bananas - 2 medium or 1/2 cup pulp(100Gms)
3. Condensed Milk/Ice Cream/Fresh Cream - 1/2 cup
4. Sugar(Optional) - 4-5 tsp
5. Gelatin - 2 Tsp
6. Raisins - A hanful(Optional)
Method:
Peel and mash bananas to a smooth pulp.
Heat 1/2 cup water in a double boiler and dissolve gelatin by slowly stirring.
Add the banana pulp, dissolved gelatin, condensed milk or substitutes(and optional sugar if you are using cream) to the curd.
Beat well in the mixie.
Pour into a bowl and refrigerate for at least 6-8 hours to set.
Serve chilled, topped with raisins/fresh fruit chunks or as it is.
You may substitute banana pulp with any other fruit pulp like mango, strawberry, peach, avocado, lychee or chikoo.
A modified version of Masala Fried Egg, this has the North Indian touch. This was adapted by Meena from Murg Laal Masala and the result was too good. We ate this with phulkas and tomato rice. You can also eat this with white rice, ghee rice, dosas aapams and idlis.
Ingredients:
Hard boiled eggs - 4
Red Chilli paste - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Tamarind extract - A small ball in 30Ml water
Kasoori Methi - A pinch(Optional)
Coriander powder - 1 Tsp
Turmeric Powder - A pinch
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 2 Tsp
Curry leaves - 1/2 sprig
Coriander leaves - To garnish
Method:
Peel and cut the hard boiled eggs into halves.
Heat oil in a pan and fry curry leaves followed by ginger garlic paste and red chilli paste.
Add salt to taste, optional Kasoori methi, all the powders and tamarind extract.
Fry well till raw smell disappears and oil leaves the sides.
Sprinkle little water to keep the masala thick but moist.
Finally arrange the egg halves with cut side up and cover with the masala.
Garnish with chopped coriander leaves.
Red Chilli paste:
Soak 30-40 red long chillies in hot water for 30 mins.
Grind with little salt and vinegar to a smooth thick paste.
Store in a fridge and after two days, transfer to freezer.
This paste can be used in many Indian and Chinese preparations.
In the scorching summer heat, different kinds of coolers are well soughgt after. Natural juices have an edge over artificially blended/aerated ones. Ghardudde in Konkani or Bottle Gourd is a known coolant. It is mainly used in making curries and halwa. I found a good use for that in making healthy natural juice which is not only tasty nut keeps your body cool for a long time. Added ginger and lemon are rich sources of minerals and Vitamin C. Jaggery compensates for the reduced energy level in the body due to dehydration and salt sums up for the electrolyte imbalance. Pepper adds to flavour and by itself is known to have cooling properties.
Ingredients:
About 100-200 gms of peeled deseeded and chopped Bottle Gourd(Ghardudde)
Jaggery (as per taste) used 50gms here
Pinch of salt & Pepper powder
A small piece of Ginger
1 big Lemon
Method:
Add all the ingredients except lemon in a mixer and blend very well.
Empty the ground paste into a vessel.
Now add 3 glasses of water to mixer, beat it for few seconds, add that water to the paste and stir well.
Squeeze one big sized lemon, mix well and filter the contents.
Chill for 2-3 hours in the fridge before serving.
Got four glasses of thick tasty juice here.
You can vary the Ingredients as per your requirements.
This is a spicy curry with potatoes and onions which can be prepared at short notice and tastes good when served with rice and daal. My aunt(Father's sister) found this popular dish in Andhra. They add Turmeric powder and some other ingredients but we make it simple, with only 6 ingredients. This used to be my favourite side dish when I was a bachelor, cooking own food in Bangalore.
This goes well with chapathis and pooris also. You may add chilli powder according to your taste but this being a dry curry needs little more oil to taste better.
Ingredients:
1. Potatoes - 4 medium
2. Onions - 2 medium
3. Urad daal - 1 Tsp
4. Red Chilli powder - 2-3 Tsp
5. Salt - To taste
6. Coconut oil - 3-4 Tsp
Method:
Wash boil and peel the potatoes.
Cut into small cubes.
Chop the onions finely.
Heat oil in a kadai.
Add urad daal. Allow that to get golden brown.
Add half of the chopped onions and brown them.
Now add the remaining chopped onions and saute till they become soft and golden.
Add chilli powder, cubed boiled potatoes and salt to taste.
Mix well to coat the potatoes with the masala and salt.
If the curry gets too dry, you may sprinkle little water.
Allow the masala to infiltrate the potatoes.
Switch off the heat, cover and keep for 5 mins.
Serve garnished with chopped coriander leaves and lemon wedge. We prefer it as it is.
Goes well with Rice and Daalithoi.
Many years ago, my friend Balachandra Shetty had invited us for dinner and his wife Anjali Shetty who is with Air India as hostess, had prepared a whole chicken roast in a pot. It was excellent and we had never tasted such a delicious dry chicken dish before. She passed on the recipe to Meena who prepared it 4-5 times whenever we had guests for dinner.
Yesterday, my nephew had come for dinner and after many years Meena roasted similar chicken in the pot for him. He liked it so much, he gobbled up half of the bird happily! So, my catchword is, prepare two whole birds if you have hungry youngsters at home. This one is gonna be a superhit anyway!
Ingredients:
Whole Chicken with skin - 1 Kg
Coarsely ground Ginger - 2 Tsp
Coarsely ground Garlic - 2 Tsp
Black pepper powder - 2 Tsp
Salt - 2 Tsp(Adjust according to taste)
Mustard powder or paste - 2 Tsp
Dark Soy Sauce - 2 Tsp
Lemon juice - Of 1 lemon
Cloves - 10-12
Cinnamon - 2" stick broken into small pieces
Butter or ghee - 4 Tsp
Method:
Prepare a paste combining the ingredients other than cloves and cinnamon.
Apply the paste on the chicken, inside out and stick the cloves and cinnamon pricking the flesh with a sharp knife point.
Marinate the chicken in the fridge for 24 hours.
Heat butter/ghee in a nonstick pan.
Place the marinated chicken in the pan on high heat and allow the chicken to get browned on one side.
Turn over and brown the other side as well.
Now close the lid and simmer for 15- 20 mins.
Turn over again and close the lid. Simmer for another 15-20mins
Open the lid, raise the heat and carefully turn the chicken and keep it sideways to brown the drumstick portion.
After 5 mins, turn over again and allow the other drumstick side to get browned.
When the juices have evaporated and the chicken is tender, remove and trasfer to aa platter.
Serve with lemon wedges and choice of salads.
