Vegetable Dum Biryani

I tried this veg dum biryani after referring to vah chef's recipe and chef Harpal Singh's recipe. It came out very well and tasted like restaurent biryani. I am going to share the recipe with you and hope you will also try this soon :)          

                                                                                     

                                                                 

          

                                         
What you need:

Basmati rice-4 cups
Cauliflower florets-1 cup
Cubes of carrots-1 cup
Cubes of potatoes-1 cup
Slices of beans-1 cup
Cubed paneer-1/4 a cup
Chopped onions-2 cups
Chopped mint-1 cup
Chopped coriander leaves-1 cup
Green chilly paste-1 tablespoon
Ginger garlic paste-1 tablespoon
Curd or yogurt-1 cup
Chopped cashews and almonds-1/4 a cup
Saffron soaked milk-1/2 a cup
Lime juice-1 teaspoon
Salt to taste
Ghee-1/4 a cup
Oil to deep fry the chopped onions

For powdered masala:                                
Bay leaf-1
Cloves-5
Cinnamon-1 stick
Nutmeg-1
Mace-1
Star anise-1
Sahijeera-1 teaspoon
Coriander seeds-2 tablespoons
Block pepper corns-5
Cardamom-2
                                   
   

                                                 

                                                               

Preparation:
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1. Rinse and soak the rice in water for thirty minutes.Deep fry the chopped onions in the oil until they turn golden brown in colour on a low to medium flame and keep them aside. Soak the saffron in half a cup of warm milk and keep it aside. 
2. Start boiling twelve cups of water in a big vessel. Add two tablespoons of ghee, one bay leaf, one cardamom, four cloves and salt to taste to the boiling water. Now lower the flame and add the soaked rice to it.
3. Heat two tablespoons of ghee and two tablespoons of oil in a deep wide pan on another stove. Add all the chopped vegetables and saute them for two minutes on a medium flame. 
4. Now add the green chilly paste and ginger garlic paste and mix it well. Add the powdered masala, half of the browned onions, half of the chopped mint and coriander leaves, chopped cashews, chopped almonds and salt. Saute for two minutes and add the curd.
5. Mix it well.and sprinkle two tablespoons of ghee on the top. Lower the flame and now start adding the 70% cooked rice to the marinated vegetables in the pan. Over the top of the rice, add the remaining browned onions, lime juice, chopped mint and coriander leaves, saffron soaked milk and the remaining ghee. 
6. Cover it with a lid and keep a vessel with the water (that has remained after cooking the rice) on top of it as a weight.
7. Cook it on a low flame for ten to twelve minutes. Turn of the stove and remove the weight from the top. Remove the lid and check the middle of the rice for any water. If there is, then cook it for two more minutes. 
8. Turn off the stove and leave it for ten minutes. While serving, use a flat spatula and take rice from the sides of the pan down to the bottom and transfer it onto a serving plate. Enjoy the veg dum biryani along with onion raita and gravy of your choice.

   Note: Use a big vessel to dum the biryani. Mine was already full so I used a deep lid to cover it.     Cut the vegetables into medium size pieces.     

Corn Starch Halwa

Happy Valentine's Day :)
Corn starch halwa is very simple to make in a less amount of time.


                                         
       
                                                                   
                                       
What you need:

Corn starch-1 cup
Sugar-1 cup
Water-3 cups
Cardamom powder-1/4 a teaspoon
Ghee-2 tablespoons
For garnishing-some pomegranate seeds and almonds

                                                        
Preparation:

1. Mix the corn flour with one cup of water without forming any lumps and keep it aside.
2. Melt the sugar in two cups of water and boil it in a non stick pan or heavy bottomed vessel.
3. Once the sugar melts, lower the flame and add the corn starch liquid. Stir it continuously for two minutes. 
4. Now add the cardamom powder and ghee to it and stir until it reaches the halwa consistency. When the halwa gets a thick glassy texture, turn off the stove.
5. Transfer it onto a greased plate and allow it to settle for some time. Then cut into desired shapes and garnish with dry nuts
   
   
   
   
   
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            Delicious corn starch halwa is ready now :)

Note: You can also add cashew nuts and pistachios to the halwa, before turning off the stove.

Pulagam and Kalagalupu Kura

Pulagam is a dish made with rice and split green gram. This dish is generally made on Bhogi day. Sankranti is celebrated mainly for three days. The first day is known as Bhogi, the second day is known as Sankranti or pongal and the third day is known as Kanumu.On Bhogi day, we will make pulagam. And on this day, we will also make Kalagalupu kura(mixed vegetable curry).                        

                                                             

                                             

What you need:

Rice-1 cup
Split and skinned green gram or pesara pappu-1/4 a cup
Turmeric powder-a pinch
Salt to taste
Ghee-2 tablespoons                                      

                                             
          

Preparation:
. 

1. Dry roast the split green gram for two minutes on a medium flame.
2. Allow it to cool and wash it with water. Mix the dal with rice and pressure cook them with three cups of water until four whistles by adding turmeric powder, salt and ghee.
3. Let the cooker cooldown and serve the rice with melted ghee and grated jagery.    

      Note: You can also have pulagam with patchi pulusu.   

Kalagalupu Kura

                                                          

                                         

What you need:

Broad beans (chikkudu kayalu)-a few(10-12)

Tomatoes-2 medium sized

Potatoes-2 small sized

Cucumber (dosakaya)-1 small sized

Green chilly-4
Onion-1 medium sized

Turmeric powder-1/4 a teaspoon

Chilly powder-1/4 a teaspoon

Ginger garlic paste-1 teaspoon (optional)

Chopped coriander leaves-a few

Salt to taste 

For seasoning:

Oil-3 tablespoons

Dry chillys-2

Mustard seeds-1/4 a teaspoon

Cumin seeds-1/4 a teaspoon

Split black gram-1/4 a teaspoon

Split benga gram-1/4 a teaspoon

Curry leaves-a few

                                                                

                                                           
Preparation:

1. Wash and cut the vegetables into small pieces.
2. Heat the oil in a heavy bottomed vessel or pan and add all the seasoning ingredients one by one. Fry them for a minute on a low flame and add the onions and green chillys. If you want, you can add ginger garlic paste now.
3. Fry them for two minutes on a medium flame and add the cut vegetables.
4. Add turmeric powder, chilly powder and salt and mix it well. Cover and cook it for two minutes. 
5. Add a quarter cup of water and cook it covered, till all the vegetables become soft.It takes 6-8 minutes. Now add the chopped coriander leaves and turn off the stove. 

         Serve it with hot rice and enjoy the mixed vegetable curry.

   Note: You can also add brinjal to this curry.