Mushroom Dum Biryani Recipe

Dum biryani with mushrooms is delectable and perfect for a dinner party.

Ingredients

Fresh button mushrooms 15-20 medium sized
Basmati rice 1-1/2 cups
Onions 2 medium sized
Ginger 1 one inch knob
Garlic 5 cloves
Green coriander leaves 1/4 cup
Fresh mint leaves 1/4 cup
Tomatoes 2 medium sized
Skimmed milk yogurt 1/2 cup
Saffron a generous pinch
Skimmed milk 1/4 cup
Bay leaf 1
Cloves 4
Green cardamoms 2
Black cardamams 2
Cinnamon 1 inch piece
Mace 1 blade
Salt to taste
Oil 2 tsp
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Crushed peppercorn 1/2 tbsp
Cumin powder 1/2 tsp
Turmeric powder 1/2 tsp
Grama masala powder 1/2 tsp
Kewra water (optional) 4-5 drops


Instructions

Scrub and wash mushrooms, drain and cut into quarters.

Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour.

Peel and finely slice onions.

Peel ginger, garlic and grind together to a fine paste.

Clean, wash and finely chop fresh coriander and mint leaves.

Wash tomatoes and make a puree in a blender.
Whisk the skimmed milk yogurt and keep.

Soak the saffron in one fourth cup warm skimmed milk.

Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamamos, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.

Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. 
Drain in a colander.

Heat oil in a non stick pan, add sliced onion & stir fry over high heat for two to three minutes.

Add ginger garlic paste & cook briefly.

Add red chilli powder, coriander powder, crushed peppercorns, cumin powder & turmeric powder.

Stir fry briefly and add the pureed tomatoes.

Continue cooking over high heat for another 2 to 3 minutes, stirring continously or until masala is fairly thick.

Add the whisked skimmed milk yogurt, garam masala powder & half the quantity of chopped fresh coriander & mint leaves.

Stir well & cook for 2 minutes more.

Add the quartered button mushrooms & salt to taste.

Stir fry over high heat for two to three minutes & remove from heat.

Arrange cooked rice & mushrooms masala in alternate layers in an oven proof dish, sprinkling chopped fresh coriander & mint leaves, kewra water & skimmed milk with saffron.

Insure that the top most layer is of rice.

Cover assembled biryani with a tight fitting lid & seal the edges with kneaded atta dough.

Keep the sealed dish on a midium hot tawa & leave for 10 to 15 minutes.

You can also place a few burning charcoal on the lid.

Alternately, leave the sealed dish in a preheated oven for 10 to 15 minutes.

Break the seal & open the biryani, just before serving.

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Bharwan Aloo Recipe

The versatile potato with stuffing in it makes for a tasty dish!

Ingredients

4 medium sized potatoes, boiled, peeled and cut into halves

For the gravy

2 1/2 tbsp soya oil
1/2 tsp ginger-garlic (adrak-lehsun) paste
2 tbsp boiled onion paste
4 tbsp fresh tomato puree
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala
1 tbsp tomato ketchup
1 1/2 tbsp fresh curds (dahi), beaten
salt to taste
2 tbsp fresh cream


To be mixed into a stuffing

1 tbsp finely chopped cashewnuts (kaju)
2 tbsp finely chopped raisins (kismis)
1/4 cup crumbled tofu (bean curd/ soya paneer)
2 tbsp chopped coriander (dhania)
1/4 tsp garam masala
1/4 tsp chilli powder
1 1/2 tbsp fresh cream
salt to taste

Other ingredients

2 1/2 tbsp soya oil for cooking
2 tbsp chopped coriander (dhania) for garnishing



Instructions
For the gravy

Heat the soya oil in a kadhai, add the ginger-garlic paste and boiled onion paste and sauté till the onion paste turns golden brown in colour.

Add the tomato purée, turmeric powder and chilli powder and sauté on a medium flame till the soya oil separates.

Add the dry mango powder, garam masala, tomato ketchup, curds and salt and mix well. Cook for another 2 minutes while stirring continuously.

Add the cream and mix well. Add a little water if the gravy is too thick.

Remove from the flame and keep aside.


How to proceed
Scoop out the potato halves using a spoon so that a depression is formed for the stuffing.

Heat the soya oil in a kadhai and cook till the potatoes are golden brown from both sides. Drain on absorbent paper and keep aside.

In the same oil, add the stuffing and sauté for 2-3 minutes.

Divide the stuffing into 8 equal portions and stuff each potato with one portion of the stuffing. Keep aside.

Just before serving, warm the gravy and pour it over the potatoes.

Serve hot garnished with coriander.

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Chatuchak Fried Rice Recipe

Traditional Thai sweet and sour rice served with assortment of vegetables. 

Ingredients
2 1/2 cups Steamed Rice
3 small onions, chopped
2 cloves garlic (lehsun), crushed
1 tsp grated ginger (adrak)
1 red chilli, finely chopped
1/2 capsicum, thinly sliced
1/4 cup boiled green peas
1 tomato, cut into 8 pieces
2 to 3 small brinjals, cubed
1 cup bean sprouts
6 baby corns, sliced diagonally
2 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp oil
salt to taste

For the garnish

lemon wedges
chopped corriander (dhania)


Instructions
Heat the oil in a wok, add the onions, garlic, ginger and red chilli and fry for a few minutes.

Add the capsicum,peas, tomato, brinjals, baby corn and bean sprouts and cook till the brinjals soften.

Add the rice, ketchup, soya sauce and salt and mix well.

Serve hot, garnished with lemon wedges and coriander.

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Broccoli Soup

Ingredients:
Broccoli 500 gms
Celery Stalk 2 inches 
Veg Stock or water 4 cups
Onion 1 medium sized
Garlic 4 cloves
Low fat milk 1 Cup
Salt and White pepper powder to taste


Direction:
Cut broccoli into small florets and wash well. Soak in salted water for ten to fifteen minutes and drain.

Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.

Chop onion, garlic and celery stalk and add them to a pot of vegetable stock or water. Bring them to boil.

Add broccoli florets and continue to cook without covering the pan. Cook for five to seven minutes or till broccoli is tender.

Remove from heat, cool and puree it in a blender. Add milk to pureed broccoli and mix well. Bring to a boil again.

Add salt and white pepper powder to taste. Stir in toasted almond slivers and serve hot.

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Masala Dosa Recipe

Looking for some change, try South Indian breakfast.

Ingredients: 

1½ cups rice
1/2 cup urad dal 
Salt to taste 
2 large potatoes 
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed 
1/2 teaspoon turmeric
1-2 green chilli
1 tablespoon oil


Procedure: 

Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. 

Mix together, add salt with water to make batter.

Leave in room temperature overnight. 

Mix onion and chillies to the thin batter.

Heat pan or griddle with little ghee or oil. 

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired. 

Heat oil. Add mustard seed, peas, onions and spice. 

Fry for about 5 minutes on medium heat or/until onions are turned 
into golden brown Add potatoes and mix and cook some more. 

Add filling inside dosa and roll. Serve hot with chutney.

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