Vegetable Biryani Traditional Indian Food

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Jack Fruit Biryani

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Atukula avalakki dosa

Ingredients:




rice 3 cups


beaten rice (avalakki) 1 cup


buttermilk 4 to 5 cups


salt to taste




Method




Wash the rice and beaten rice thoroughly. Soak this mixture in buttermilk for atleast 5
hours.
Grid this mixture to a fine paste adding water if needed(the batter should have dosa batter
consistency)
Mix the salt with the batter. Heat a tawa and spread a tea spoon of oil. Pour in a spoonful
of batter on the tawa and spread it.
Add oil to the edges if necessary. Turn the dosa and cook on the other side. Serve hot
with coconut chutney

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Rava Pongal

Ingredients:


1 cup of Rava 


1/2 cup of Moong Dal 


Cashew Nuts 


4 tbs of Ghee 


Curry Leaves 


1 tsp of Chopped Ginger 


1 tsp of Black peppercorn 


1 tsp of Cumin Seeds 


Salt 



Process:


Start frying rava without adding oil to it till it becomes really hot. 
Add black pepper and cumin seeds in ghee and fry them. 
Now Fry cashew nuts, curry leaves and chopped ginger. 
Mix moong dal with 1 cup of water and cook it. 
Now move the cooked dal in a heavy pan and add some water to it. 
Add salt according to your taste and let this boil. 
Start adding the fried rava to the cooked moong dal and stir it continuously till rava is completely cooked. 
Keep adding ghee till rava is cooking. 
Now add the powdered pepper, jeera, fried cashew nuts, curry leaves and chopped ginger. 
You can add some green chilly to make your rava Pongal spicy. 
Your rava pongal is ready and you can serve it with coconut chutney.

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Garlic Bread

Ingredients:


2 sticks butter, softened 
2 cloves garlic, minced 
1 scallion, minced (Generally called as green onion or 
salad onion)
1 tablespoon Parmesan (Type of cheese)
1 tablespoon finely chopped parsley leaves 
Hot sauce, to taste 
Salt and freshly cracked black pepper 
1 French baguette (It is long bread)

Process:


In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes. 

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BESAN ROTI

Ingredients:




 
2 cups Whole Wheat Flour (Atta) 
2 cups Gram Flour (Besan) 
Butter / ghee for serving




How to make besan roti:


Mix the flours together and gradually add enough water to make pliable dough.
Divide it into ten portions and flatten them out using rolling pin.
Pre-heat the griddle and cook the rotis on each side.
Butter the besan roti generously and serve hot with lentils, vegetables or curries

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ALOO POHA

Ingredients:


 
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste




How to make aloo poha :


Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions, chillies.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.

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ACHARI PANEER

Ingredients:


 
400 gm paneer ( cut into 2/2 squares) How to make paneer
1/2 green capsicum(diced) 
1/2 yellow capsicum ( diced) 
1/2 yellow capsicum( diced) 
2 cherry tomatoes

For Garnishing

Jeera rice( to serve with)

For The Gravy

2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp red chilli paste
2 cups tomato puree
1/4 tsp kastoori methi
2 tsp mango pickle( chopped) 
1/2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tsp coriander leaves chopped


How to make achari paneer:

Cut the paneer and capsicum and keep aside.
For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
Add in the paneer and peppers and mix well.
Add in chopped pickle and masala.
In a serving plate serve the jeera rice with the masala paneer and peppers.

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SESAME PANEER

Ingredients:

 
200 gm cottage cheese(paneer) How to make paneer
4 tblsp refined flour(maida) 
2-3 garlic buds (lahsun) 
1/2 cup water
1/2 tsp red chilly powder(lal mirch) 
1/2 tsp chat masala
salt to taste
1/2 cup bread powder
1 tblsp semolina (sooji) 
4 tblsp sesame seeds (til) 
a pinch of dry red colour (sookha lal rang) 
oil for frying


How to make sesame (til) paneer:

Cut thick triangular paneer slices. Sprinkle salt and chat masala on both the sides and keep aside.
Mix remaining ingredients in a bowl and make a batter.
Dip paneer slices in the batter and coat it on all the sides.
Heat oil at low flame.
Deep fry all paneer slices until golden brown.
Take them out on a kitchen paper so as to soak extra oil.
Serve hot with some sauce or chutney.

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Chinese Noodles (Indo Chinese)

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Bengali Fish Curry with Hilsa Fish or Ilish Shorshe

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BENGALI FISH CURRY

Ingredients:
 

1. 2 tblsp lemon juice2 tbsps.
2. mustard oil for frying
3. salt to taste 
4. 8 fish fillets8 
5. 1 tblsp red chilli powder
6. 4 red chillies whole
7. salt to taste 
8. 1 tsp mustard paste
9. 1 tsp turmeric powder
10. 4 green chillies slit
11. 2 tblsp coriander powder
12. 1 tblsp garlic paste
13. 1 tsp mustard seeds
14. 1 bay leaf
15. 2 cup onions chopped
16. 1 tblsp ginger paste
17. 1 tsp turmeric powder
18. 1 tsp onion seeds (kalonji)

How to make bengali fish curry :

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.








VIDEO

Bengali Fish Curry With Koie Fish (Climbing Perch)

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ALOO PHULKOPIR DALNA

Ingredients:

 

• 1 tblsp red chilli powder
• 1 tblsp cumin powder
• 1/2 tsp garam masala whole
• 500 gms potatoes
• 2 tblsp ghee
• 2 tblsp ghee
• 1 tsp turmeric powder
• 1 kg cauliflower
• 2 tblsp coriander powder
• 4 medium tomatoes
• 2 medium onions
• 2 bay leaves
• oil to deep fry 
• 4 tblsp mustard oil

How to make aloo phulkopir dalna :


Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
Take off and cut the onions.
Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
Then fry the florets of cauliflower till they turn a little brown.
Remove and keep it aside.
Take off the oil.
In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
Mix in cut onion and fry till golden in colour.
Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
Mix in a tblsp of water if necessary.
Mix in the potatoes, cauliflower and the tomatoes.
Stir fry for a while.
Mix in a cup of water, cover and stir fry over medium heat.
Stir from time to time.
Take off from heat up when the vegetables are cooked and nearly dry.

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VEGETABLE KHICHDI

Ingredients:

 
1 cup rice1 cup
2 tblsp ghee
1/2 cup green gram divide (moong dal)
1/2 cup french beans chopped
1 tsp cumin seeds
1 cup cauliflower florets
1/2 cup carrots chopped
a pinch asafoetida
1 cup peas
4 cup water
1/2 tsp turmeric powder


How to make vegetable khichdi :


Wash rice and dal together.
Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
Mix in 4 cup of boiling water and salt.
Cover and stir fry on low heat up till done.
Serve with pure ghee.








VIDEO

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RAJASTHANI GHEVAR

Ingredients:

 
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar 
1 cup Water

Topping:

1 tsp Cardamom Powder 
1 tbsp Almonds chopped 
1 tbsp Pistachios 
1 tbsp Milk 
1/2 tsp Saffron dissolved in milk 
Silver foil


How to make rajasthani ghever :

Prepare sugar syrup of 1 thread consistency and keep aside.
In a large bowl put ghee.
Add milk, flour and 1 cup water. Mix together to make a smooth batter.
Dissolve colour in some water and add to batter. Add more water as required.
Batter should be of running consistency.
Take an aluminium or steel cylindrical container.
The height should be at least 12". And diameter 5-6".
Fill half with ghee. Heat.
When ghee is hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle. Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Place on a mesh to drain excessive oil.
Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Ghevar is ready to be served.

VIDEO

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CHANA DAL PARATHA

Ingredients:
 
Maida 500 gms 
Salt & Red chilly powder to taste 
200 gms Oil 
1/2 tsp Dhaniya powder 
250 gms Chana dal 
1/2 tsp Garam masala

How to make chana daal paratha:


Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.
Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.
Make soft paranthas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.










VIDEO

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ALOO KA BHARTA

Ingredients:

 
4 -5 Boiled Potatoes (Big) 
2 Onion (finely chopped) 
2 Green Chilies (chopped) 
Few Coriander Leaves (chopped) 
1 tsp Mustard Oil 
1/2 tsp Salt 
1/2 tsp Red Chilly Powder 
1/2 tsp Jeera (roasted and powdered)


Preparation:

Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.
Serve aloo bharta with baati.

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Food Demo

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Richmond Night Market 2008

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Food Service Production

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Badam Burfi (Almond Candy)

Ingredients:
1 cup whole almonds
1 cup sugar
Pinch of Cardamom powder
2 tablespoons butter or ghee (clear butter)
1/3 cup milk

Process:
Soak the almonds in hot water for 30 minutes.

Peel the skin off the almonds. Blend the almonds into a fine paste using just enough milk as needed to blend.

Add the sugar and whip it for a couple of minutes.

Heat the ghee in the frying pan on low-medium heat.

As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.

Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.

Add the cardamom powder. Remove the frying pan from the heat.

Whip the batter using a spoon in a circular motion for about two to three minutes.

Pour it into the prepared greased pan.

Smoothen the surface of the mixture to about a quarter inch thick.

Let cool for about 20 minutes until burfi is just look warm.

Cut into 1-inch squares or any shape you like.

Cool to the room temperature and store burfi in an airtight container.

Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.

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COCONUT RICE

Ingredients:
   
400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

    * Boil rice and keep aside.
    * Fry coconut evenly to a golden colour on a slow fire.
    * Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
    * Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
    * Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
    * Serve hot garnished with coriander leaves.

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Chutney Powder Making Made Easier

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MATTAR PANEER

Ingredients:

• 450gms /1lb shelled Mutter (green peas)
• 250gms / 1/2lb Paneer How to make paneer
• 2 medium onions (chopped)
• 6 cloves garlic (crushed)
• 1 tbsp grated ginger
• 2 green chilies (chopped)
• 250gms / 1/2 lb tomatoes (peeled and sliced)
• Salt To Taste
• 1cup curd / plain yogurt
• 1 tsp turmeric powder
• 1 tbsp coriander seeds
• 4 bay leaves
• 2 cups water
• 1/2 cup ghee / vegetable oil

To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

    * Make a paste by grinding together half the onions, the garlic and coriander seeds.
    * Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
    * Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
    * Add the turmeric and the paste mixture and fry until the ghee starts to separate.
    * Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
    * Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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Idli Podi

Ingredients:
100 gms.dry grated coconut
100 gms.Chana daal
1 tbls.Dhaniyalu(coriander seeds)
1 tbls.jeera(cumin)
15 red chillies
dash of hing(asafoetida powder)
Salt for taste
 
Process:
Fry all the ingredients without oil and make fine powder.

Goes well with idlies. Take a tbls.of powder in a small plate or small cup add one ts.of oil/ghee, eat dipping the idlies into it.

Goes well with hot rice also.

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groundnut powder

Ingredients:
groundnuts-2cups
garlik-10cloves
coriander seeds-1table spoon
curryleaves-1table spoon
jeera-1table spoon
red chillies-8-10
salt-to taste
 
Process:
fry the ground nuts with out oil separately and fry red chillies with 3 or 4 drops of oil and fry coiander seeds and curryleaves and jeera .grind jeera, coiander seeds,red chilli,salt next add groundnuts at last ginger cloves also grind.powder is ready.this is very tasty to eat in rice with ghee,chapati,puri.
 

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KADHAI PANEER

Ingredients:

   

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 Bay Leaf (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

    * Cut cottage cheese, capsicum in long pieces.
    * Grind onion, tomato, ginger, salt, red chili powder and orange color.
    * Mince cloves and cinnamom.
    * Heat clarified butter in a pan.
    * Add bay leaf, cloves, cinnamon.
    * Then add onion, tomato, ginger paste.
    * Continue cooking it on medium flame till ghee/oil begins to separate.
    * Add paneer and capsicum pieces.
    * Cook on low flame.
    * When the capsicum are done put off the flame.
    * Take off the fire and serve hot.
    * Serve with nan or paranthas..

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CHILLI PANEE

350 gms Paneer

2 tsp Salt

1 Egg

1/2 cup Corn Flour

1 tsp Ginger-Garlic Paste

2 cups Coarsely Chopped Onions

2 tbsp Sliced Green Chillies

1 tbsp Soya Sauce

2 tbsp Vinegar

1/4 tsp Ajinomoto

Oil for frying

Little Water

How to make chilly paneer:

    * Cut the paner into cubes.
    * Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
    * Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
    * Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
    * Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
    * Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

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Pad Thai Fried Noodles in Egg Wrap from Lobo (Thai food)

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How to make Thai beer-fried onion rings

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Chicken Satay with Peanut Sauce (Thai Food)

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Thai Cooking Recipe: Roasted Red Pork with Rice from Lobo (Thai Food)

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Fried rice recipe

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Thai Food Green Chicken Curry

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tookiga pizza

Ingredients:

1-pizza base
1/4th onion
1/4th tomato
1 green chillie
1 tsp red chillie powder
pionch of salt
2 or 3tbsp tomaeto sauce or ketchup
1tbsp butter
cheese according to taste
 
Process:
1- take the Pizza base n apply butter on it.
2- take a bowl.. put all the ingredients in it like.. chopped
onion, tomato, chillies n chillie flakes, red chillie
powder, a little more butter, salt n tomaeto sauce n
1/4th qty of cheese which you want to add. Mix all of them
until all the ingredients mix well with sauce, cheese n
chillie powder.
3- now on the greesed pizza base apply a teaspoon of tomato
sauce n then apply the whole mixture on the pizza base.
4- now grate the cheese on top of the toppings
5- microwave it for required time n see the mouth watering
pizza readyyyy...

ps: you can even add more veggies if desired.if u have
chillie sauce, u can add

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vegetable cutlet

Ingredients:
 
1 medium size carrot
1 medium size potato
4-5 Beans
Peas (optional)
1 onion
1 tomato
3-4 bread slices

To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit

To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)
 
Process:
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry
for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and
spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

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spring onions curry

Ingredients:

• green onions-4bundles
• green chilles-3
• coconut tsp grated
• for seasoning:
• chanadal 1tsp
• urad dal-1 tsp
• mustard-1tsp
• jeera-1tsp
• redchilles-1
• curry leaves(optional)
• oil-1tsp

Process:
make a paste of green chilles n coconut.then heat oil in a pan n add all the seasoning ingredients.then add the paste.just fry for a sec n add the cut green onions/spring onions.add salt to taste.fry for 10 mins.if u wish can add boiled potatoes n carrots.yummy curry is ready to serve with rice.ucan also make sandwich by putting in between toasted bread.

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stuffed brinjal

Ingredients:

Small sized brinjals-10

Besan

salt

chillipowder

Process:

mix besan salt and chillipowder with little bit of oil and make it into a paste

now split brinnjal from 4 sides and stuff the above mixture

Put oil in a pan and cook until the brinjals become tender

It goes good with rice, biriyani, roti.

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