Monday, 26 January 2015

Thai Coconut Pudding/ Custard

Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard

"Republic Day Wishes to all of you!"
When we were doing the international marathon “Around the World” I was fascinated by the delicious spreads there in Thailand!!

I wanted to try these delicious dishes that I had bookmarked! I made just one of ramekin of this yummy dessert and wished I made more. If not today later again….

I wish I had not scaled down the recipe and made only one ramekin.


Thai Coconut Pudding/ Custard

Recipe Source: Here
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard
Ingredients:

  • 2 eggs
  • ½ tblspn all-purpose flour
  • ½ tsp vanilla essence 
  • ¼ cup fresh grated coconut (optional)
  • 5 tblspn brown sugar
  • ½ cup coconut milk
  • Icing sugar, for garnish
  • Fresh fruit, cut into chunks or slices to serve
  • Butter, for greasing dish
Method:

  • Grease one baking dish or 3 individual ramekins with butter.
  • Preheat oven to 260°C.
  • Beat eggs and sugar well till it thickens.
  • Add essence and coconut milk. Beat again.
  • Mix in grated coconut. Mix well.
  • Pour into baking dish. Place dish in a baking tray filled halfway with hot water.
  • Bake for 35 minutes or till the top is brown and a tester comes out clean.
  • Chill and serve in a plate or in the ramekins.
  • Dust with icing sugar and serve with any fruit.
Thai Coconut Pudding/ Custard
Thai Coconut Pudding/ Custard

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Sunday, 25 January 2015

Asian Slaw with Spicy Thai Vinaigrette

Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette

Yesterday I told you I had a difficult choice to make for 1 cuisine and make 3 dishes.  And I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo!!
Yesterday I  listed out one yummy Thai Noodles with Spicy Peanut Sauce this I served with this delicious salad.

The girls made the salad and the vinaigrette was very sour so I used sugar  but still we could not finish all the vinaigrette and since we were supposed to go out of station I discarded the balance with a very heavy heart.

Asian Slaw with Spicy Thai Vinaigrette

Recipe Source: Here

Total Time: 30 minutes
Prep Time: 30 minutes
Cook Time: 0 minutes
Ingredients:
Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette
  • 3 cups cabbage, shredded 
  • 2 cups carrots, shredded
  • ½ cup green onion, sliced
  • 1 red bell pepper, sliced
  •  Salt
  • 1 tsp kali mirch /pepper
Spicy Thai Vinaigrette
  • 1/3 cup rice wine vinegar
  • 2 tsp fresh lime juice (to taste)
  • 3 tblspn chilli -garlic sauce
  • 1 ½   tsp honey
  • 1 tsp ginger minced 
  • 1 tsp garlic minced 
  • 1 tblspn basil, chopped
  • 1 tblspn mint leaves, chopped
  • 1 tblspn dhania/ coriander leaves, chopped
  • 1/4 tsp kali mirch/ pepper corns powdered  
  • 1 1/2 tsps til/ sesame seeds, toasted
  • 1/2 tsp ground dhania/ coriander powder
  • Salt
  • 1 tblspn sesame oil (I did not use)
  • 1/2 cup peanut oil (I used rice bran oil)

Method:
  • Whisk the ingredients for the vinaigrette except oils in a large bowl.
  • Slowly drizzle the oil while whisking.
  • Adjust seasoning with more salt and lime juice if needed (I needed sugar).
  • Now toss the vegetables in a large bowl, season with salt and pepper.
  • Pour in the Thai vinaigrette to taste and toss to mix.
  • Serve chilled.
Asian Slaw with Spicy Thai Vinaigrette
Asian Slaw with Spicy Thai Vinaigrette



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 24 January 2015

Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

This week my chosen theme for Blogging marathon is 1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to choose 1 cuisine and make 3 dishes . Even with this the choice was difficult and I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo…J

Finally I landed on Thai Cuisine …

Food in Thailand has harmony is the guiding principle behind each dish.

 Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

Thai cooking originally reflected the characteristics of a waterborne lifestyle where Aquatic animals, plants and herbs were major ingredients, meat was avoided. Subsequent influences introduced the use of sizeable chunks of meats in Thai cooking.

As most Thais are Buddhist, hence Thais shunned the use of large animals in big chunks. They were laced with herbs and spices and shredded.

In the traditional Thai cooking stewing and baking, or grilling were used but with Chinese influences frying, stir frying and deep-frying were imbibed in the cooking.

Not only the Chinese but Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did you know that chillies were introduced during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America?

Thais are adapt at integrating foreign cooking methods and substituting ingredients. Like the ghee used in Indian cooking is replaced by coconut oil and coconut milk substituted for other dairy products. Spices are toned down and enhanced by fresh herbs such as lemon grass and galangal. In Thai curries fresh herbs are used. Thai curries burn intensely, but briefly.

Like in Indian cuisine in Thai cuisine a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.


There must be a harmony of tastes and textures within individual dishes and the entire meal.
Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce

Adapted from here 
Total Time: 20 minutes
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
Noodles:

  • Rice noodles, 1 packet
  • Thai Noodles with Spicy Peanut Sauce
    Thai Noodles with Spicy Peanut Sauce
  • 3 tblspn oil
Spicy Peanut Sauce:

  • ½ cup spring onion, chopped the greens and onions separated
  • 1 cup carrot, finely shredded 
  •  2 cups   mixed fresh vegetables like cauliflower, carrots, mushrooms, beans, red, yellow and green capsicum
  •  3 tblspn garlic, minced 
  • ½ tblspn ginger, minced
  • ¼ cup honey
  • ¼   cup peanut butter
  • ¼ cup soy sauce
  • 3 tblspn rice vinegar
  •  ½ tblspn chilli-garlic sauce
  • dhania /coriander leaves for garnish
Method:

  • Cook the rice noodles according to package instructions. In my case they were soaking the noodles in hot water for 45 minutes.
  • Set aside.
  • Heat the oil in thick kadhai/wok over high heat.
  • Add onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables soften.
  • Add honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer for 2 minutes.
  • Drain the noodles and toss them in the kadhai/wok. Mix well.
  • Serve warm garnished with spring onion greens and dhania/ coriander leaves.
Thai Noodles with Spicy Peanut Sauce
Thai Noodles with Spicy Peanut Sauce

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, 19 January 2015

Soya Bean and Kabuli Chana Burgers

Soya Bean and Kabuli Chana Burgers
Soya Bean and Kabuli Chana Burgers

I have said in the past that cutlets any form are most welcome in my house. I have some different cutlets and I have to still rack my brains for some more kinds.

This time on my protein trip I choose to make cutlets with Kabuli chole and soya beans.

The only problem is soya beans cooking it took ages. Check here for cooking soya bean.

By the time I had my cutlets and burgers ready the light was all gone.

I found that the red tomatoes that I had been hoarding had found their way in someone’s tummy, so had to make do with the half ripe tomatoes.

The girls were hungry and I had to leave for my training sessions that were to be held for the next two days at Pune. So I just clicked and hope that I make this burger again just for pictures.

Soya Bean and Kabuli Chana Burgers 

Ingredients:
For the cutlets:
  • 1 potatoes, boiled, peeled and grated
  • ½ cup Kabuli Chana/white chick peas, boiled
  • ¼ cup soya beans, boiled, hulled
  • ½ cup rava (optional)
  • 1 medium onions, chopped fine
  • 3 tblspn capsicum, finely chopped
  • ½ cup spring onion, finely chopped
  • ½ cup dhania/ coriander, chopped
  • 2 green chillies (adjust as per taste)
  • 1 tsp garam masala
  • 2 tsp red chilli powder         
  • ½ tsp turmeric powder
  • Salt
  • Oil for frying (I shallow fried)

For the Burger:
  • 6 Burger Buns
  • Few cabbage leaves
  • ½ cup onion rings
  • 3 tomatoes, sliced
  • 6 slices of cheese
  • Mustard sauce (adjust as per taste)
  • Tomato sauce as needed

Method:
  • Grind the Kabuli Chana, soya bean, green chilli and some salt to a fine paste.
  • Mix all the ingredients for the burger except oil to soft dough.
  • Make small patties of the needed size. I got 8 of them.
  • Shallow fry on a non stick pan till nice and brown on both sided.
  • Set aside to cool.
  • For the burger:
  • Spread the tomato sauce and mustard sauce as per taste on the burger buns that have been slit in 2.
  • Arrange the cheese slices, tomato slices, onion rings and patties on the bun.
  • Close with the other slice of the bun with a toothpick and serve.

Note:

  • I would have preferred lettuce to cabbage leaves.
Some of the cutlets I have tried rice cutlets,cheese stuffed rajma cutletsnoodle cutletsoya spinach cutletssuran-gaddi/suran/elephants foot cutlets, Frankyfalafel wraps,

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Sunday, 18 January 2015

Schezwan Noodle Dosa

Schezwan Noodle Dosa
Schezwan Noodle Dosa

From the day the doctor has suggested more protein I have been going overdrive in trying to add more protein in our diets.

The one way I know is to give them food in the garb of junk food they worship. They hate dosa the ultimate breakfast food for my household and love noodles which I try and dole out sparingly.

 Do I succeed?

 Not as often for they get the noodles and make the stuff as often as they get a chance without informing me of course. The day they say you don’t worry we will manage is the day they are going to make either noodles or pasta, with my grumbling as a side dish.

Can you hence imagine their surprise when I told them in the evening to boil the Hakka noodle packet  and mix it with the Ching’s Schezwan  chutney that I had brought, all ready and waiting for me in the evening.

What I did was simple paper masala dosa but with brown rice and stuffed it with the boiled and chutneyed noodles.

 Since I was not sure about how they will be accepted and also since the noodles were made by the girls there was absolutely no veggies not even their favourite mushrooms. I could not bear to look at it hence garnished it with chopped spring onions.

Schezwan Noodle Dosa
Schezwan Noodle Dosa

Need I tell you how they were accepted? They were loved next time they have agreed to my suggestion that it will taste better with a few veggies like mushrooms, shredded carrots, cabbage, capsicum absolutely no green peas and cauliflower.
Schezwan Noodle Dosa
Schezwan Noodle Dosa


One of the best Tiffin box additions in my opinion.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 17 January 2015

Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style

Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style
Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style

The doctor has suggested that I serve my girls more protein. Being vegetarian at home I depend on daals and sprouts as the main source of protein.

The girls have learnt to shut me off when I am telling them to eat daal, usal which I cook in generally like here but these options here , here , here or here I forget many times. Missal is also something they are not too keen on these days. So I have to rack my brains.
The other day the younger one and I went to CCD and we had 2 wraps. One was chicken and the other was egg wrap. She choose chicken but preferred my egg wrap, did I have to think?

After two weeks, yes else it would be" we ate this just now", I made the Anda Bhurji Wrap. Next time I plan to add some veggies in the bhurji.  This wrap is ideal for Tiffin box and "I am hungry but want something different snack."

There is a lot of confusion if egg bhurji is same as Akuri from the Parsi cuisine or scrambled eggs. There is a vast difference between the three. I realise I do not have these everyday dishes posted will rectify asap.

Bhurji or anda bhurji, egg khagina as it is called in Pakistan is very simple dish. In fact my hubby  and I used to always wait to see if we had omelette or bhurji when we were newly married.  We used to say an omelette that did not come out from the pan easily was made bhurji. :D

In case you do not eat eggs make it with paneer I promise its just as yummy.

To make Anda bhurji wrap you will need

Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style 

For the wraps:
Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style
Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style
  • 3 whole wheat chapattis
  • 3 slices cheese slices
  • Tomato sauce, to taste
  • Spring onion to garnish

 For Egg Bhurji:
  • 2 eggs
  • 2 onions, finely chopped
  • 1 green chillies or as per taste
  • 1 inch ginger, finely chopped
  • 1 tsp coriander leaves, chopped
  • 2 Tbsp vegetable oil 
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • Pav bhaji masala (as per taste)
  • Pinch of hing
  • Salt as per taste

 Method: 
Let's make Anda Bhurji first...
  • Whisk the eggs gently with a spoon and set aside.
  • In a non-stick heat oil add onions, hing, green chillies, and ginger to it. Sauté.
  • Add pav bhaji masala, red chilli powder, turmeric powder and salt.
  • Now add the eggs and keep whisking them until cooked.
  • Garnish with the rest of coriander leaves.
  • Divide in 3 portions.
To assemble the wraps...
  • On a plate lay the chapatti spread and lay the cheese slice. 
  • Add a portion on leaving about a quarter of the chapatti free.
  • Dot with sauce. (Since Akanksha smothers hers with sauce this has a lot more sauce that I will like to add.)
  • Fold the quarter over the filling and roll the chapati in a tight roll.
  • Serve.

 Note:
You can use a Pita bread in place of chapati. 

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Monday, 12 January 2015

Kabuli Chana Biryani

 
Kabuli Chana Biryani


 Hubby dear went to Pune and brought some readymade masalas. One of them was a Biryani masala. I had forgotten all about it till I had the girls reorganising the kitchen shelves. That is when we discovered the packet of masala.

Now the girls are crazy about Biryani, okay anything other than the normal food of chapatti, veggie, rice and dal. So they started their regular ‘wear mamma down’ procedure. 

In case you do not know then it starts like,
” Mamma you do not make anything these days!”
“See,” the other one will say, “when Papa went to Pune and bought this masala. It’s still lying here. It will expire soon huh!”
“Make no. Please.”

Then the regular,” I will help.” The help many times is just in eating, as by the time they get up everything is cooked and on the table!

I know all this but still end up making what they want me to make. One such dish was this Biryani, actually it was a fast one. Took me just 1 hour and 15 minutes as it needed marinating for one hour.  Can actually cut down on the marinating time buy doing it earlier evening the taste will be much much better.

When I made it I shared it on face book as baked Biryani actually only the last bit is baked.

I took these pictures in the morning thinking I will get better pictures later. My mistake, it was on face book , Apeksha tagged  to it, so I had already advertised what I had made, sab kaam tamam by the time I came back in the evening!

Kabuli Chana Biryani

Kabuli Chana Biryani
Ingredients:
  • 1 cup kabuli chana/white chick peas, soaked overnight and boiled
  • 2 cups basmati rice, washed and drained
  • 1 ½ tblspn Biryani masala
  • 2 onions, ground
  • 2 tomatoes, pureed
  • 5 tblspn oil
  • A pinch of hing/asafoetida
  • 2 tsp ginger garlic paste
  • ½ cup curd
  • A few springs of dhania/ coriander leaves
  • A few springs of pudina/mint
  • 2 green chillies
  • Salt to taste
  • 2 tblspn ghee

Method:
  • Drain the chana and reserve the water.
  • Measure the reserved water and make it 1 ½ cup adding more water.
  • Add to the rice, check the seasoning and cook on low flame till the water is absorbed and the rice is ¾ done.
  • Cool and fluff the rice.
  • Grind 1 onion, the coriander leaves, mint green chillies, ginger garlic paste.
  • Add to the chana along with the curd and 1 tblspn of the Biryani masala. Mix well and set aside for 1 hour.
  • Heat oil in a thick bottomed kadhai/wok add the other onion fry till the raw smell goes away.
  • Add the tomato puree, hing/asafoetida and fry till brown.
  • Add the rest of the Biryani masala, the marinated kabuli chana, salt and stir well and cook covered for 5 minutes.
  • Take an oven proof casserole and smear it with 1 tsp ghee.
  • Spread a layer of rice, and then spread the kabuli chana layer. Repeat let the last layer be the rice.
  • Pour the ghee on top.
  • Cover the whole thing with and aluminium foil and bake at 180°C for 10 minutes.
  • Peel the aluminium foil just before serving.

 
Kabuli Chana Biryani


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Sunday, 11 January 2015

Mushroom Biryani

Mushroom Biryani

This is a myth buster Biryani!

My myths buster Biryani. There are 2 myths bust here.  One is that you need basmati rice to make Biryani and second you need coriander leaves to make Biryani!

This year we brought mushrooms, wild mushrooms that are available only in the rainy season. These mushrooms are prized and available only for a short period in Sharavan and are all over by the time its Nagpanchami. I have already written about the mushroom tonak and fried mushrooms also known as Almi Fry.

But this time Apeksha, in line with her name wanted something different, a Biryani!

 For people who are aware of the way it pours here, in Goa, it will not be a surprise if I said I had very few vegetables and no coriander in the house.  I did not have any basmati rice also so I was very reluctant.

 But then when Apeksha wants something she can be very pervasive.  So I ended up making the Biryani in the mud pot that I had picked up from a restaurant. Thanks Sanjeev Anna and Vaani Vaini for the pot. It brought us back the memories of the time we spent together.

To make the Biryani you will need this long list of ingredients don’t worry the list is long but all the ingredients’ are in your pantry. These are the only pictures I have of this Biryani never expected I will be posting this one ever!

Mushroom Biryani

Ingredients:
  • 2 ½ cups or 500 grms rice
    Mushroom Biryani
  • 4 ½ cups water
  • 3 cups mushrooms, cleaned and chopped
  • 1 bulb of garlic
  • 1 inch of ginger
  • 5 medium onions
  • 3 tomatoes
  • 3 tsp coriander seeds
  • 1 ½ tsp of jeera
  • 2 masala cardamoms
  • 1 inch piece of cinnamon
  • 3 cloves
  • 5-6 pepper corn
  • 2-3 strands of mace or jaipatri
  • 2 green cardamoms
  • 1 petals of star anise or dagad phool
  • 2 green chillies
  • 2 red chillies
  • Turmeric
  • ½ tsp red chilli powder (optional)
  • Few strands of saffron
  • ½ cup milk
  • Oil
  • 3 tblspn ghee

Method:
  • Wash and drain the rice. Set aside.
  • Heat a steel katori switch off the gas and drop the saffron strands in it. The saffron strands will shrivel up. Let the katori cool before you crush some of the strands then add the milk. Set aside.
  • Slice 2 onions lengthwise and keep them on a paper napkin.  Then deep fry them in sufficient oil. Drain and set aside.
  • Now fry the cashew nuts and set them aside. You can also fry raisins but since they are not appreciated at home I don’t.

Rice for the Biryani:
  • To the rice add the black cardamom or masala elicihi and star anise. Add the water, salt to taste and bring to boil.
  • Cook till the rice is ¾ done or till all the water evaporates.
  • Let the rice cool fully before fluffing it with a fork.

Masala for the Biryani:
  • Grind the rest of the onions, ginger , garlic,  coriander seeds, jeera, cloves, pepper, mace, green cardamom, ½ the cinnamon, green chillies, red chillies, turmeric, red chilli powder( if using) to a fine paste. Set aside.
  • Grind the tomatoes to a puree.
  • In the oil that you have fried the onions and cashew nuts tip in the ground masala paste.fry till the oil oozes out.
  • Add the tomato puree fry till the oil oozes out.
  • Add the mushrooms mix well and cook covered till the mushrooms are done.

To assemble the Biryani:
  • In the vessel that you are assembling the Biryani (generally its same vessel in which I cook the rice)
  • Pour 1 tbsp ghee into the vessel and spread half of the rice at the bottom followed by the mushroom gravy spread rest of the rice as the top layer and drop 2 tbsp ghee.
  • Pour the saffron milk on top.
  • Seal the mouth of the vessel with a tight fitting lid. Seal the lid with some dough and place the vessel on the tawa.
  • Heat the whole contraption for 15-20 minutes. After which you are free to open the seal and serve delicious fragrant Biryani.
  • Serve with onion raita.

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 10 January 2015

Methi Matar Biryani~ A vegetarian biryani with a difference


Methi Matar Biryani simple but delicious Biryani

Methi Matar Biryani



This week in the blogging marathon I am taking you on a food trail in Biryani, Vegetarian Biryani!  This time I am  trying to improvise on these recipes which are basically  loved at home, but the" something different" that is wanted can be, hopefully addressed with these delicious  offerings.

When I was researching for paella and Biryani the theme that I have chosen this week I began my search with Wikipedia (I start there and end there.) I have discovered many many more that will find their way to the table hopefully soon….

Here is what I gathered…

Biryani the much love Indian dish has its origins shrouded in mystery.

Biryani’s origins are generally attributed to Mughals and Muslim traders. But there is one theory that says that there are references to a “fried rice ´aromatic with spices in the ancient texts such as Yagnavalkya Smriti and was enjoyed by the ruling class. Traditional Bengali cuisine also steams fish in the method that is now known as “dum “in an earthen pot.

So what is the Difference between Biryani and Pulao?

According to Wikipedia,”Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti. Opinions differ on the differences between pulao and Biryani, and whether there is a difference between the two at all.

According to the British-era author Abdul Halim Sharar, the Biryani has a stronger taste of curried rice due to a higher amount of spices. Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a Biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in Biryani, the soaked rice is fried and then cooked with the meat and stronger spices.”

There are two kinds of Biryani : Kacchi or raw Biryani and Pakki or cooked Biryani!

Wait I do not expect you to eat the Biryani raw it’s just that in the  kacchi  Biryani  raw marinated meat is layered with raw rice before being cooked together. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve.

In pakki Biryani the cooked meat and cooked rice are layered.  

 A non-vegetarian Biryani may be made with chicken, mutton and sea food among types of meat.

 So how do the vegetarians enjoy Biryani?  We cook with vegetables like cauliflower, carrots, peas etc, rice, and masala. Ovo vegetarians will love egg Biryani.

However according to Sanjeev Kapoor, the Chef,” Though it is more common to link up any biryani with meat or chicken, it is a great revelation that Indian veg recipes, or Indian biryani veg recipes are not uncommon at all.

Let us see why and how. Vegetables add their beautiful flavour to aromatic rice and with a variety of spices and sometimes with a drizzle of fragrant ghee, a lovely dish is turned out. There are many variations and we will very quickly go through a simple one here.”

Here are some of the Biryani that I have made in the past.

 But do  join me in the feast that is to follow the next 3 days in my place.

This was the last biryani I made, I did not expect anyone to like this Biryani as it has methi and mattar or fenugreek leaves and green peas, two ingredients not much appreciated

The original recipe called for corn kernels that are boiled but as I did not have them in hand I used the green peas. 

Did I say I did not expect anyone to like this Biryani? Yes, I did not but it was so very loved as the aroma of the spices used are is so delicious I completely forgot to use the fried onion.

These pics are taken in the night so I need to remake the recipe again to share better pictures.

Methi Matar Biryani

Methi Matar Biryani


Methi Matar Biryani

Recipe Source:  Adapted from Here
Ingredients:
  • 1   cup basmati rice
  • ½ tblspn ghee
  • ¼ tsp jeera
  • 1 bay leaf
  •  1 masala elichi/black cardamom
  • 1 ½ cup water
  • Salt to taste
  • 2 onions, sliced fine
  • Oil to fry

To make a paste:
  • 2 onions, diced
  • ½ cup coconut, grated
  • 1   inch ginger
  • 10 garlic cloves
  • 1 green chilli
  • 1 tsp sauf /fennel seeds
  • 1 tsp khus khus/ poppy seeds
  • 2 laung/cloves
  • 3-4 kali mirich/pepper
  •  ½ tsp dhania/coriander   powder
  • ½ tsp jeera /cumin powder
  • A pinch of shahi jeera

Other Ingredients:
  • 1 tblspn oil
  • 1 bay leaf
  •  1 masala elichi/black cardamom
  • ¼ tsp jeera
  • 1 tomato, pureed
  • ¼ cup curd/yogurt, whipped
  • 1 cup green peas
  • ½ cup methi/fenugreek leaves
  • Salt to taste

Method:
  • Wash and drain the rice on a kitchen towel.
  • Heat the ghee in a thick bottomed pan and sauté till fragrant the jeera, bay leaf, masala elichi.
  • Stir fry the washed rice till you get a nice aroma.
  • Add the water and the salt.
  • Cook the rice.
  •  Fry two sliced onions and set aside. 
  •  Make a paste of ingredients under make a paste.
  •  Heat in a thick-bottomed kadhai/wok and sauté till fragrant the ground paste and sauté till golden brown.
  • Add the tomato puree and sauté till the oil oozes out.
  • Add   yogurt, salt, ½ cup chopped fenugreek leaves and peas   and mix well. 

To assemble the biryani:
  • Spread half the cooked rice in a layer in a thick-bottomed pan.
  • Spread half the fenugreek-peas mixture.
  • Repeat the layers once more and top with the fried onions.
  • Cover the pan with aluminium foil and place it on a hot tawa.
  • Cook over low heat for about ten minutes. 
  • Serve hot with raita. 



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