Vegetable Biriyani

Personally,I am not a big fan of veg biriyani but I consider dis recipe as a quick fix dish when there are guests and eventhough it appears to be a complicated dish,it is not so actually.This dish is very easy to make and goes well with any kind of raitha.

Ingredients:

Basmathi rice(uncooked) - 1 cup

Tomatoes(finely chopped)- 2

Mixed Vegetables - 1 cup

Coconut milk - 3/4 cup

Curd - 2 tsp

Ghee - 4 tsp

Cashews

Coriander leaves(chopped)

Salt to taste

Biriyani leaves

To make a paste:

25 mm pc of Ginger

Garlic - 6 pods

Cardomom - 2

Cloves 2

3 sticks of cinnamom

Green chillies -3

Small Onions(few)

Method:

1.Heat the ghee and add the cashews and biriyani leaves.

2.Add the paste and fry it for 3-4 minutes.

3.Once the paste is well fried, add the tomatoes.

4.Add the vegetables and coriander leaves and stir it for 2-3 min.

5.Add the curd and coconut milk and let it boil for 4 min.

6.Add 2 cups of water for basmathi rice to get cooked.We ve already added 1 cup of coconut milk so we can add 1 cup of water.

7.Add the rice and it well and pressure cook the rice.

Note:We can use fried onions for garnishing

land of aromas..

Hi folks,

I Just wanna bring it to ur knowledge dat my blog is still alive n me too(:-)

Well, U must think dat I ve turned into such a lazy lass dat i dint posted even a single word for last 4-5 months.. The thing is dat I ve lost my digi cam to post flashy n mouth-watering pics(guess so!!) for u n i jus found it few days back..Anywayz, I ll take time to dust it n bring it back to my usage..So, i ve decided to post some nonsense in dis post n how abt telling abt de birth of "land of aromas"..


"College life"-Its a fun package altogether n thr whr my cooking saga began..Oops,I am not frm catering school anywayz..I did my engineering n eventually emerged as a good cook..Surely inhoherent(isnt it?)..The credit goes to the well established(!!!) mess of our college.. Hostel life is one wr u can feel the effect of "food craving"..Slowly, we all got fed up wit the purely vegetarian food(??despite of dat cockroaches in curd rice)..So, we started our mission of cooking wit the electric cooker.. We, in our gang, all were novice n dint even know to cut de vegetables properly. We started de mission wit de simple ingredients of tomatoes n onions n later we experimented wit eggs n potatoes..We somehow managed to make a colourfull gravy(ofcourse,tasteful) wit all those garam masala n stuff like dat.. n spread the aromas all around...Those mondays n thursdays,we used to ve heavenly food during our dinners.. We took chapathis frm mess n combine it wit the gravy we made it in our room n it goes well wit "Tang"(Our all-time companion)..Oh God,dats a divine food!! Dats a good start for my cooking saga..


And soon aftter, I got married, to earn the so-called "good cook" name n to impress my in-laws(ofcourse,my husband), i tried to mastery over cooking n still in de process of learning..n my sis n husband were de one poor souls who were in de testing department to authenticate my experiments..Well, dats how dis "land of aromas" emerged n one more valid reason is my boredom drove me to start dis blog..

So,wat is that something striking ur mind?"So,Whn is de nxt post?" Oh yeah, I am still in de thinking process of how to delight u wit my delicious recipes. Soon catch u with th emouth watering recipe..Cheers!!!

Bread bonda

Ingredients:

Bread slices - 6(for making 6 bondas)

Potato - 3

Finely chopped Green chillis- 1

Finely Sliced Onion - 1

Mustard seeds - 1 tsp

Salt to taste

Coriander leaves

Turmeric a pinch

Curry leaves

Method:
1.Heat the oil in the pan and fry the mustard seeds,onions,turmeric,green chillis and curry leaves.

2.Boil the potatoes and smash it well and make it into a dough.

3.Add the fried stuff,coriander leaves and salt to the potato dough.

4.Make it into small balls as similar for bondas.

5.Remove the sides of the bread.

6.Soak the bread slices in water and squeeze it so that it can be rolled out easily.Place the stuffing inside the bread slices.

7.Place it in a low flame and Deep fry it and serve it with tomato sauce.

Arisi parupu

This is a very very special kongu nattu recipe.I bet u, definitely this recipe will seduce your taste buds.

Ingredients:
Cooked rice – 2 cups Thur dal – ½ cup small Onions – 1 cup Red chillies – 4Curry leaves – few Mustard seeds – ½ tspOil – 2 tbsp Salt – to tasteTomatoes - 2
Make it to paste:
Cumin seeds – ½ tspTurmeric powder – ½ Fennel seeds – 1 tspCoriander leaves- fewKhus Khus - 1 tspRed chilli - 1Curry leaves - 3ginger garlic paste - 1 tspcinnamom - 1 stick
Method:
1.Add oil in a kadai and let the mustards splutter 2.Add the tomatoes,red chillies and curry leaves.3.Add the paste to the kadai now and let it cook for 3 minutes4.Now add the rice and dal to the mixture and add 6 cups of water.5.While it starts boiling,add the small onions. Add required amount of salt and pressure cook it.
Mix cooked rice and serve hot.

Kulfi

Kulfi is a very popular Indian dessert. Kulfi comes in a variety of different flavours. Traditional kulfi is made using matkas or pots; known as matka kulfi but we are doing this with kulfi tins.

Ingredients:

4 cups whole milk
1 teaspoon kulfi jelatin
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom (ilachi)
10 pistachios sliced

Method:

1.Boil the milk in a pan on medium high heat untill its volume comes down to half the quantity.
2.Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
3.Next add sugar and pistachios and cook for 2 more minutes.
4.Turn off the heat and add cardamom powder. Add the kulfi jelatin to 2 spoons of hot water and add to milk.
5.Cool the milk to room temperature and pour into kulfi tins
6.Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Fish roast

Ingredients:

Garlic - 10 pods
White yolk of egg- 2 eggs
Red chillis - 15 nos
Fennel seeds - 1 teaspoon
Cornfloor powder - 1 table spoon
salt as required

Method:

1.Grind the above paste well except cornfloor powder.
2.Mix the mixture with cornflower powder.

3.Marinate fish with this paste and leave it for about 1 hour.
4.Deep fry the fish and serve it hot

Gulab jamun

This is such a delicious recipe and my favourite one.The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!).I ve made this in a traditional style using kova.We can also make this using instant mix which are available in all grocery stores.

Ingredients:

Whole dried milk (kova) -1 cup
Refined flour -2 tbsp
Sugar 1-1/2 cup

Cardamom powder- 2 teaspoon
Baking powder -1/4 tsp.
Water -3 cups
Oil as required


Method:

1. Mix sugar, water and cardamom powder and cook until the consistency becomes thick.

2. Mix kova, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).

3. Make small balls of equal size. Be sure that the balls are smooth and no crack develops. Keep aside.

4. Heat oil in a deep frying pan.

5. Deep fry the balls over medium heat until golden brown.

6. Put the balls in hot syrup and keep aside for 10-12 minutes.

7. Gulab Jamuns are ready.