PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle

 

MIXED VEGETABLE SOUP

Ingredients:

1.  1 tbspn butter
2. 2 cup chopped mix vegetables (carrots, green peas, corn, cauliflower, red pepper)
3. 1 onion finely chopped
4. 1 tbspn ginger garlic paste
5. 1 green chilly finely chopped
6. 1-2 tomato puree
7. 4 cups of water
8. salt and pepper to taste
9. 2 tbspn corn flour.
10. 1/2 tspn garam masala(optional)
11. 2 tsp coriander leaves (dhania patta) (chopped)

Procedure

1. In a pan, Add butter, fry onions till translucent, 
2. Now add ginger garlic paste, green chilly and fry till raw smell goes, 
3. add tomato puree, saute for 2-3 min
4. add salt and pepper (garam masala)
5. Add  mixed veggies and mix well
6. add the water and keep boiling till the veggies are cooked
7. now add corn flour(mixed well in  1/4th cup room temp water) to thicken the consistancy
8. once thickened now add coriander leaves and boils for another 1-2 min
9. serve hot.

CHICKEN XACUTI

Ingredients

1. 1kg chicken
2. 20 garlic cloves
3. 3 inch ginger
4. 1/2 bunch coriander leaves
5. 4 green chillies
6. 1 tspn turmeric
7.  1 tbspn oil
8. 1/2 large coconut/ 1 small coconut grated / 1 cup frozen coconut
9. 4 large onions sliced
10. 8 kashmiri chillies
11. 2 inch cinnamon
12. 2 cardamons peeled
13. 1 Star anise deseeded
14. 1/2 nutmeg
15. 2 tspn peppercorns
16. 20 cloves
17. 2 tbspn coriander seeds
18. 1/2 tspn fennel seeds(badishep)
19. 1 tspn poppy seeds (cos-cos)
20. 1 mace
21. 2 tbspn ghee
22. 4 large onions
23. 10 flakes garlic
24. 2 tomatoes chopped

Procedure

1. clean chicken add salt
2. grind garlic, ginger,coriander leaves, green chillies, turmeric,
3. apply the above paste to chicken n marinate for 1-2 hrs or overnight too
4. fry coconut and onion in a pan till light brown and allow it to cool and then grind to a paste
5. roast kashmiri chilly and keep aside
6. roast cinnamon, cardamons, poppy flower nutmeg, peppercorns, cloves and keep aside.
7. roast coriander seeds, badishep, coscos, mace, and keep aside
8. once cool grind all the roasted ingredients to a powder
9. in a pan, fry chopped onions, chopped garlic with oil
10. add marinated chicken
11. cook till chicken changes colour or till tender
12. add coconut paste and ground powder and allow to cook for 10 min (close lid)
13. add tomatoes and simmer for 5 min
14. serve hot with bread, chapathi or rice.

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
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1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
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4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
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 1/4 cup yogurt/curd
1/2 bunch coriander leaves
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4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)

MOONGA GATTI

Ingredients:

1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
1/2 cup grated coconut
4-5 black pepper
1/2 tspn coriander seeds
2 green chilies
1/2 tspn chili powder
A pinch of turmeric
1-2 piece tamarind
1 tspn jaggery
Salt
Oil
6 curry leaves
A pinch asafoetida
1/2 tspn mustard seeds

Procedure:

1 In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. add the ground paste to the boiled moong (add water if necessary)
5. add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. in another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leave, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

KAJU BARFI/KATRI

 

Ingredients:

2 Cup cashew powder (grind cashewnuts in a grinder and make powder
1cup sugar(powdered)
1/2 cup water
3 cardamons crushed(optional)
milk just 2 -3 tbspn

Procedure:

1. in a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. cashew will release its own oil so no need of adding oil/ghee.
now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
5. cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
6. allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

NEVRI AND MODAK

Ingredients

 For dough:

Maida 2 cups,

milk 1/4th cup

water

salt

For filling

1 cup grated coconut

1/3rd cup sugar / jaggery

5 cardamons crushed

Procedure

1. knead dough like u make roti dough with a little milk and water

2. make small marble size balls and roll them into small circles

3. for filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers

4. add grated coconut and cardamons and mix well stirring into the the sugar

5.let it cool just so that you can touch the filling

6. now take 1 tspn of the filling and keep in between the rolled circle

7. join all the edges together forming a potli/ tote

8. and remove any excess dough if necesssary

8. now deep fry the modak in oil till golden brown in a pan

9.for nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)

10. deep fry the nevrios till golden brown.