Vegetable Briyani

hello friends i am reopening my blog after 4 1/2 years.From the moment i got pregnant my DS occupied my time 24/7.Now that he started going to school i got some free time i thought what could be the better time to start blogging again.So today on my parents 34th wedding anniversary on feb 7th i am posting my first recipe..first let me start with wishing my parents "HAPPY ANNIVERSARY".

Mom and Dad

 Thank you for being there for me always...Love you....

My first recipe after a long gap is gonna be my DH and DS favorite vegetable briyani.This briyani is so flavourful and with a yummy ingredient soya chunk which makes this briyani different and special..My DS loves it so much even though the briyani is little bit spicier for his taste buds(he is 3 years old) he cant stop eating it.but of course with lots of oohs and aahs and a bottle of water :)

I got this my family fav recipe from my dearest friend Selvi.Till this day i cant forget the first time i tasted it at her home.it was little spicy for me but just like my son i could not stop eating.it was the yummiest briyani i have ever tasted with so much flavour and the taste of soya chunks oh heaven...so a big thanks goes to selvi dear...

Vegetable Briyani

Ingredients:

Rice - 2 cups
Cinnomon- 3
Bay leaves - 3
Aniseed - 2
Big onion - 2( cut lengthwise)
Pudina leaves - 10
Carrot - 2 (cut lengthwise into small pieces)
Beans - 6-8
Potato - 1(small)
Cauliflower - 3 florets
Green peas - 1 cup
Cashews - 10
Canola or veg Oil - 1cup
Water- 8 cups

Soya chunk Preparation:
Soya chunk - 1 full packet(i use nutrela brand)
Curd- 5 teaspoon
Sambhar powder - 3 teaspoon
salt -2 teaspoon

To grind:
Pudina leaves -1 small punch
Green chili - 8-10
Ginger - 1big piece ( 2 inch)
Garlic - 5 cloves
Cinnamon - 2 small pieces
Cloves - 2
Corriander seeds - 1/2 teaspoon
Pepper - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon

Recipe

1.Soak rice in 8 cups of water and leave it for 30 min.
2.Soak the soya chunks in hot water for a minute and then drain the water and mix it with curd,sambhar pwder and salt and leave it for 30 min.
3.Take a big heavy bottom vessel and heat 1 cup of oil. When the oil is hot enough put cinnamon,bay leaves,aniseed one by one untill it become brown in color
4.Add the onions and sauté it till it become transparent then add pudina leaves.let the onions caramalise for 5 minutes.
5.Now add the ground paste to the onions and mix it and leave it for 10 min in low flame until the raw smell goes.
6.Once the masala starts to stick to the bottom add the vegetables and sauté it for 2-3 min.
7.Add the soya chunks,cashews and rice and mix it all together and sauté it for 2 min.
8.Add 8 cups of water and add salt to taste and adjust accordingly.
9.Close the lid and increase the flame to high. let it come to boil.once it starts to boil reduce the flame to low and stir it once and close the lid.
10.Let it cook for 25-30min.switch off the stove and stir it one more time and wait for 5min and then serve. This briyani is little mushy.
11.Enjoy the hot flavourful briyani with thayir bachadi.(beat the curd add finely chopped onion&add salt mix it together)

Tips:
You can add chili powder instead of sambhar powder for soya chunks.you can also add mini soya chunks instead of regular one.
 Add green chili according to your spice level.
You can leave the briyani without stirring in the last step.if you like it little mushy like me then go ahead and give it a stir.

Avial

Ingredients:
Potato-1
Carrot-1
Beans-5
Shredded Coconut
Cumin seeds-2 tsp
green chillies-2
ginger-1 inch
curd-2 tsp
Turmeric Powder-1/4 tsp
Salt as required


1.Cut the vegetables in short and lengthwise as shown in the above Fig.Pressure cook it for 1 whistle.
2.Grind coconut,ginger,cumin seeds and green chillies
3.Add the boiled vegetables and the ground mixture, mix it together and add curry leaves,turmeric powder and salt and boil it for 5 min.
4.Add 2 tsp of curd and mix it, leave it for a min(not more than a min)
5.Tasty&Healthy Avial ready serve hot with Adai.

Egg Noodles

Chinese Egg Noodles

Boil the Noodles Using the directions in the Packet and keep aside.

Ingredients:
Carrot(chopped) - 1
Beans (chopped ) - 10
Green Peas as required
Spring Onions
Ginger-garlic paste - 1 tsp
Pepper Powder
Egg - 3
Soy sauce
Chilli sauce
Salt as required

1.Heat 2 tsp oil inn a large nonstick pan.add ginger-garlic paste fry it for a min and add chopped carrots,beans,2 tsp soysauce,salt and fry it for2-3 min and keep it aside.
2. Take the eggs and make scrambled eggs and add pepper powder soy sauce and salt to it and add above the veg mixture to this and fry it for 2 min.
3.Add the noodles to it and add 4-5 tsp chilli sauce ,salt and pepper powder and mix all the ingredients thoroughly leave it for 2 min and springle the spring onions on top and serve hot with Ketchup.

Parotta&Navratna kurma

INGREDIENTS:
3 tablespoons vegetable oil or unsalted butter
1/4 cup cashews
1/4 cup raisins
1 Big onion (finely chopped)
1/2 cup chopped carrot
1/4 cup chopped tomato
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
1/4 cup lima beans
1/4 cup corn
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
1 teaspoon ginger-garlic paste
1 (8 ounce) can tomato sauce
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
salt to taste

1.Heat 1 tablespoon butter in a pan over medium heat. Place cashews in the pan, cook and stir until golden brown, and set aside.
2.Heat oil in a separate kadai over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften,and set aside.
3.Stir onion into the skillet, and cook until tender.
4.Mix in garlic paste and ginger paste, and cook 1 minute.
5.Add finely chopped tomatos and cook untill tender.
6.Add turmeric powder, coriander, and garam masala and fry it 4 2-3 min,stir in tomato sauce
7.Stir milk and cream into it.
8.Pour in required amount of water, and mix in raisins, carrots, beans,corn,lima beans and potatoes.
9.Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. 10.Then add paneer and cashews with the vegetables.
11.Bring to a boil, and continue cooking 2 to 3 minutes.Finally add the peas and cook for 2 min. Season with salt to taste.
12.You can eat this with parotta,naan and chappathi.

Adai

Adai batter:

Boiled Rice - 5 cup
Channa dal - 2 cup
Toor dal -1/4 cup
Urad dal-2 tsp
red chilli - 15
corriander seeds - 1/4 cup
Ginger- 1 inch


To make Batter:

1.Wash rice and channa dal and other dals thrice.
2.Soak rice chilli and corriander for 5-6 hours.soak channa dal and other dals separately
3.Grind the rice ,chilli and corriander coarsely and then add channa dal and ginger to it and grind it again for 5 min.

To make adai:

1.To the adai batter add salt chopped small onions and chopped cabbageand carrot and mix it well.
2.Take a pan heat it and add little oil and pour the batter round towards the corner.
3.add oil on the sides.
4.cover it with lid.
5.leave it for 5 min till it become golden brown.
6.and then turn it to other side leave it for 3 min
7.serve hot with avial or butter.This is a very healthy dinner.

Murugal Rava Dosa

Ingredients:

Rava Dosa Batter:

Rava(sooji) - 2 cup

Maida - 1/2 cup

Rice Flour- 1 1/2 cup

curd - 1 tsp

salt as required

To Fry:

Urad dal -2 tsp

Mustard-1 tsp

Curry leaves-4

Small onion(optional)-3

Oil or Ghee as required

1.Mix all the batter ingredients in Required amount of water to make a thin batter

2.Keep aside for an hour

3.Heat a pan and add 2 tsp oil and mustard when it starts splutter add urad dal

4.Add curry leaves and onions(finely chopped) when urad dal become golden brown fry it till the onions become golden brown.

5.Add this to the rava batter and mix it well

6. Add 2 tsp oil to the pan and pour the batter in circular motin starting from the outerside fill it upto center.

7.put 1 0r 2tsp ghee or oil on the dosa

8.when it become golden brown turn it to the other side.

9.Serve hot with coconut chutney.

Crispy Dosa

Ingredients:

Idly rice:urad dal - 3:1
Fenugreek -2 tsp
Salt as required


Dosa Batter:

1.Wash cleanly twice before and soak all the ingredients separately.
2.Soak the ingredients for 4 to 6 hours.
3.Grind first the dal and fenugreek
4.Then grind the rice smoothly.
5.Mix together thoroughly and then add required amount of salt and mix it again
6. Keep closed in a dark, dry place for 8 hours and let it ferment

To make crispy Dosa:

1. Take a tawa heat it and apply little oil
2. Mix the batter briskly adding some water. Batter should be little thinner than idli batter.
3. Pour this on a tawa and immediately spread in the circular motion till thin then add ghee or oil say one to 2 tsp in the dosa and keep the stove on the medium fire
4. After browning of dosa take out and serve with coconut chutney and sambhar.