Hyderabadi vegetable dum biryani

       Hyderabadi vegetable dum biryani recipe is an authentic vegetarian rice recipe cooked in traditional dum method.Slowly cooking the vegetables in spices and arranging them in layers with semi cooked rice and placing on dum.Dum cooking means using a round heavy bottomed vessel,in which food is tightly sealed and cooked over a slow fire.  Vegetable biryani can be made in various versions by layering the rice with cooked vegetable gravy or with uncooked vegetables marinated with all spices and yoghurt and keeping on Dum.Here I have made by layering the rice along with cooked veggies.

Prep Time: 30 mins    Cook time: 30 mins     Serves : 2

Ingredients:

• Basmathi Rice / Raw rice-  250 gms (1 cup)
• Beans - 50 gms
• Carrot - 50 gms
• Peas - 25 gms (Can add more veggies like mushroom,Cauliflower,Capsicum,Turnip,Potato etc.)
• Onion - 1 medium sized,finely chopped
• Tomato - 2 medium sized,finely chopped
• Ginger paste - 1tsp
• Garlic paste - 1tsp
• Green chilli - 1 slit
• Mint and coriander leaves 
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1/8 tsp Turmeric powder
• 1/2 tsp Biriyani masala / Garam masala powder(Optional)
• Salt to taste
• Yogurt - 2 tbsp (whisked)
• Water - 2 cups ( minus 1/4 cup)
• 2 tbsp milk
• 1 pinch Saffron food color
• 2 tsp water

For Seasoning:

• Cloves ,Cardomon and Cinnamon stick - Each 2 nos.
• Bay leaves -1
• Oil + Ghee - 3tbsp
• Cashew & Raisins (Optional)

Method:

• Rinse and soak the rice in water for 30 minutes.After 30 minutes drain the rice and cook it in a pressure cooker or open pot method with 1 tsp oil / ghee and 1/4 tsp salt.
• Rice should be in 3/4th consistency the rice should not be fully cooked.
• Cut the vegetables and keep the Seasoning ingredients and masalas ready.  
• In a pan, heat 2 tbsp oil and 1 tbsp ghee. add the seasoning spices and saute till they crackle.
• Now add the onions,green chilli stir and saute them on a low medium flame. 
• Add the ginger-garlic paste,Coriander mint leaves and fry for 1 minute.
• Add the tomatoes ,salt and fry until the tomatoes get soft and mushy.
• Add in the masala powders and whisked yogurt and mix well.
• next add the chopped veggies. saute for a minute
• Then add 1/4 cup of water, stir and close the lid.Allow the vegetables to cook in medium low flame.
• Cook till the veggies are done. don’t over cook the vegetables.
• In 2 tbsp warm milk add a pinch of Saffron food color or 1/4 tsp of saffron strands.Mix 2 tsp water. stir and keep aside.
• Check the gravy,it should have a medium thick consistency and should not be watery or not too dry.
• Do check the salt. Add more if required.
• Take away half of the gravy and keep it aside.

         

• Layer half of the rice on the Gravy in the pan,sprinkle half of the saffron milk.
• Again layer the remaining gravy and the remaining rice. sprinkle the remaining saffron milk on the top.

          

• now cover with a lid and keep a heavy object on it.
• Take a tawa and heat it until it become hot, then lower the flame. Keep the biriyani pan on the tawa. keep the flame to the lowest and cook for 15-20 minutes. 

          

Dum Biriyani is ready to eat.....Goes well with raita,Vegetable Manchurian or any Vegetarian or non vegetarian Rice side dish  etc..

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Thinai Koozh | Foxtail Porridge | திணை கூழ்

Thinai is known as Foxtail millet in English. It is very healthy and highly nutritious,full of vitamins and minerals. It is also rich in proteins and fiber. It helps in weight loss. It is ideal for reducing Cholesterol ,risk of heart attack,controls blood sugar. This koozh is a perfect drink during summer as it cools the body.

Ingredients:

• 1 cup Thinai (Husk Removed - How to remove husk)
• 3.5 cups water
• Salt
• Buttermilk or Curd

Method:

• Wash Thinai well and soak it in water for 15 mins.
• Drain the water and keep it aside.
• Add 3.5 cups of water in a pan and boil it,add the thinai and cook until soft.
• Once cooked switch of the stove and allow it to cool.
• Once cooled, pour water until the cooked thinai gets fully submerged.
• Let it stay out overnight. Add 2 pinch of salt now if needed.
• Next day the thinai would have absorbed 3/4th of water.It will be more soft. Add butter milk or curd as required, water and salt if needed. 
• Mix well in a mixer or using a hand beater and serve with pearl,mor milagai or any pickle or spiced raw mango.                                  
• Can keep the Cooked thinai with water in fridge for 2-3 days and use it when needed.

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How to remove husk from Thinai | Foxtail Millet | திணை

Foxtail millet known as Thinai in tamil is gluten-free and packed with vitamins and minerals.It is ideal for reducing Cholesterol ,risk of heart attack,controls blood sugar.Its also cheaper and widely available as its used as a birdseed mixture.Its not only a birdseed but fully packed with nutrition.Its now available in all grocery shops due to its health benefits...

Cleaning Process:
Requirements:

• Thinai
• Mixer
• Rava Jalladai / Sieve
• Water

Method:

• Remove any stones or any unwanted substances from the millet.
• Now pour water and rinse,use your hand, wash it thoroughly and remove the water, repeat this 3 - 4 times,all the dust particles and mud can be removed.
• Then soak it in water for 15 mins,drain the water completely.
• Spread it on a dry cloth for 1 hr.Let it dry.
• Now take the millet in a mixer and beat in pulse mode 3 -4 times in regular intervals.
• Check whether the husk is removed if not repeat again in pulse mode 2 or 3 times.
• Once the husk is removed transfer it to rava jalladai and sieve it.
• Husk will fall down and the cleaned millet can be collected and stored.
• If there are little husk remaining just give a blow the husk will fly away.

Now the millet is ready to use for Thinai Khoozh,Rice,Kichadi,idli....    

                           

            

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Muttakose Kurma /Cabbage Curry

       Muttakose Kurma.....Cabbage is known as Muttakose in tamil. This recipe is made by combining Channa dal, spices,coconut paste along with the onion-tomato base that gives the Cabbage kurma its unique flavor. It goes well with Rice,Roti,Parathas etc....

Prep Time: 30 mins     
Cook Time: 20 mins    
Serves : 4

Ingredients:

• 2 cups Cabbage /Muttakose
• 1 cup Channa dal/Kadala paruppu
• 1 Big Onion,finely chopped
• 3 Tomatoes,finely chopped
• 1 green chilli
• 2 small piece ginger
• 4 - 5 garlic pod
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Curry Masala Powder /Garam Masala 
• 1/8 tsp turmeric powder
• Salt for taste
• Coriander Leaves

To Temper:

• 1 tbsp oil
• 2 Cloves,Cinnamon each
• Curry Leaves

To Grind:

• 1/4 cup Coconut
• 1 tsp fennel seeds
• 2-3 Cashews (1/2 tsp Poppy seeds)

Method:

• Soak channa dal for more than 30 mins and cook in cooker for 3 whistles.
  
  
• Chop the vegetables,Crush the ginger garlic and keep aside.        

• Grind the items under " To grind" into a fine paste.
• In a kadai add items "To temper",then fry onions,ginger garlic and green chilli.
• Add in tomatoes,Salt and all the masala powders and fry till the tomatoes gets soft and mushy and the raw smell goes.

         

• Now put the Cabbage and mix well.

          

• Add in the cooked channa and pour 1 cup water and cook until the Cabbage is cooked.Don't over cook the cabbage.
• Once the cabbage is cooked add the ground paste and allow it to boil for 2 to 3 mins and switch it off.
• Garnish with coriander leaves.

          

Serve it hot with Rice/ Roti....

Update: I tried replacing Channa dal with Chickepeas it was awesome ....

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Eggless vanilla cake with Strawberry frosting

       Eggless Vanilla Cake....Yes,as the name suggests, this cake is made without eggs.I made two layered cake, one the plain vanilla cake and the other one pink in colour (Simple pink color and strawberry essence is added :)... ).You can have plain vanilla cake as such as a snack with tea /coffee. Or if you want,you can do frosting with chocolate,strawberry for any celebrations...I did strawberry frosting...

Ingredients:( Measuring 1 cup = 250ml)

• 2 cups all purpose flour/maida
• 3 tbsp corn flour
• 1.5 tsp baking powder
• 1 tsp baking soda
• a pinch of salt
• 3/4 cup melted and cooled butter or oil
• 1 cup sugar 
• 1 cup yoghurt / Curd
• 1 tbsp vinegar or lime juice
• 2 tsp vanilla essence

For pink color cake :

• 1/2 tsp pink/red food color
• 1 tsp strawberry essence

For two cakes keep two baking pan,greased with oil and dusted with a tsp of flour. 

Method:

• Preheat the oven to 180 degree Centigrade.
• First sift the all purpose flour/maida,Corn flour, baking powder,baking soda and a pinch of salt in a mixing bowl.
• If butter is used instead of Oil ,then just melt the butter in microwave and allow it to cool.
• In a bowl take 1/2 cup melted butter,sugar,vinegar,curd,Vanilla essence & whisk well.

          

• Now add this mixture into the sieved flour and mix well,dont overbeat.
• If the batter is too thick add 2 - 3 tsp milk.The mixture should be in the pouring consistency
• After mixing well,
• For white cake: pour 1/2 of the mixture in one baking pan,shake and tap the sides of the pan .place the pan in the preheated oven in the center rack.

          

• For Pink cake: Add the food color and essence in the remaining 1/2 of the cake mixture,mix and pour it in the other pan.

           

• Now bake at 180 degrees C for 20-25 minutes or more till a tooth pick inserted in the cake comes out clean.
• Now the two cakes are ready for frosting..

For Strawberry Frosting:

• 2 tablespoons strawberry fruit jam
• 1/2 unsalted butter
• 2 1⁄2 cups powdered sugar,extra if required
• 3 tbsp milk cream
• 1⁄2 teaspoon vanilla essence/strawberry essence
• 1 tsp pink color
• 1 pinch salt

Method:

• keep the butter out for atleast 1 hr if it was refrigerated.
• In a bowl put 1 cup butter (soften),salt and blend them 
• add powdered sugar,color, essence and 2tbsp of jam, blend well until fluffy...
• On one cake apply some frosting on the top and keep the other one above this,press a little and apply the remaining frosting and decorate it as your wish ..

          

• I used the jam for topping...

               

       Im still not yet good in applying the frosting....

Notes:

• Cool cakes completely before filling or frosting them.
• Don't overbeat or underbeat the batter. ...
• Heat the oven 10 to 15 minutes before baking..
• Leave at least 1 inch space between the pans and the sides of the oven for good air circulation.
• Fill the pans halfway,This will ensure that the cake bakes evenly and that the batter doesn’t overflow the pan during baking.

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Homemade Butter

       Making butter at home is very simple and so easy which does not take much of the time.You can just make it by putting fresh cream/malai in a mixer and churning it till it turns into butter.It is generally used as a spread on plain bread products.This homemade butter can be used in baking cakes,cookies and in cooking.Butter is taken from milk of cow,buffalo,sheep etc..I used the fresh cream or malai from buffalo's milk which gives butter in white colour...Cows milk give yellow colour Butter..

Ingredients:

• 2 cups of Malai / Aadai (Cream from the milk or Curd)
• 1 cup of water

Method:

• Collect fresh cream or malai from milk or curd everyday and store it in a container and keep it in  Fridge. 
• If collecting from milk then add 1 tbsp of curd and store it.
• After collecting around 2 cups of cream or for 15 days you can use it for making butter. 

     

• In a mixer jar add the cream.Turn on the mixer.
• Initially, the cream will begun to smoothen,continue the mixer by adding 1 cup of water.

          

• Continue until buttermilk and the butter gets separated.
• The butter will be floating in the buttermilk.

          

• Store the buttermilk separately.

    

• Collect the butter and  put it in big vessel with water and rinse the butter under cold water until water is clear. This will remove the last of the buttermilk and will prevent your butter from spoiling quickly.
• Allow the butter to float in water for 5mins.

    

• Drain water completely or squeeze it with clean hand to remove excess water.
• If you like, you can add a pinch of salt,to make it salted butter.
• Collect it in a clean container and refrigerate it.

    

• Homemade butter is ready for use..
• The reserved buttermilk can be served with salt and hing/jeera powder.

   

• Homemade butter won’t keep for long because there are no preservatives added. It will spoil quickly if left at room temperature, but will keep well for a few days in the fridge.

                               

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Chicken in Mustard Sause / Shorshe Murgi

       

            Shorshe Murgi...Shorshe means mustard in Bengali and Murgi means Chicken. In this curry,the Chicken is cooked with mustard sauce, Mustard Oil and green chilli.This is something that was never cooked in my home.I just tried to make chicken curry with Bengali flavors.A perfect dish for those, who loves Bengali flavors.

Prep Time : 40 mins    Cook Time : 20 mins    Serves:  3

Ingredients:

• 1/2 kg chicken
• 2 tbsp mustard paste
• 5 -6 green chilli slit
• 1 cup onion chopped
• 1 tbsp ginger garlic crushed/paste
• 1 tsp sugar
• Salt to taste
• 2tbsp mustard oil / Vegetable oil

For marination:

• 2 tbsp yoghurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp oil

    

Method:

• Wash chicken and pat dry.
• Marinate it with the ingredients under marination and toss well so that all pieces are coated with the masala. Keep it aside for 30 mins.
• Heat the oil in a heavy bottomed pan.
• Add the sugar, lower the heat and allow the sugar to melt while constantly stirring, the sugar will start to caramelize.

       

• Add the chopped onions and slowly cook until the onions turn brown in colour.
• When the onions turn brown add the ginger garlic pasteand saute for a minute.
• Now  add the green chillies ,salt and cook at medium heat, for about 2 minutes.
• Add in the  marinated chicken pieces to the pan,keep aside the extra marination.
• Toss them and turn over when needed.

       

• Now add the excess marinade and fry for another 5 mins in medium low flame, until the oil separates from the masala in the pan.
• Now add 1 cup of warm water to the pan, stir everything in, cover it and cook until the chicken is tender.

       

• When the chicken is done, add the mustard paste and some peppers if you wish.
• Add 1 tbsp. of Oil and stir it for a minute.
• Cook in low heat for five minutes. Over cooking will make the mustard paste turn the curry bitter.
• Bengali chicken curry is ready to be served....

Serve it hot with Rice/Rotis...

       

Note: Adjust the quantity of fresh hot peppers to taste.I have added both chilli powder and green chilli.You can also make it using only green chillies

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