Vegetable Biryani

Ever since I can remember, Sunday lunch consisted of pulav/biryani and raita with pappad and pickle. It was the only day in the week when we didn’t have to be told how important it was to eat vegetables. We looked forward to Sundays and the aroma of basmati rice infusing with spices and vegetables.
In high school, I showed "interest" in cooking. I told amma that I would make vegetable biryani every Sunday. But I had some conditions – I hated to chop the vegetables, so amma had to do that bit. And since she was anyway at it, why not cook them and keep aside? Then ofcourse, she had to keep the ginger-garlic paste ready. I didn’t know to cook the rice, so that was her department too! So come Sunday, I'd return from my dance classes at 11 am and enter the kitchen. Amma'd have cooked the rice and vegetables, kept the ginger-garlic paste ready, sliced the onions etc. etc…. I'd put on my apron, fry the onions, ginger-garlic paste, add the veggies and spices and layer it with the rice and garnish it with coriander. Mom always praised my efforts and I'd tell the whole world that "chef" me had made the biryani!!
Now ofcourse things have changed. I do the entire biryani making from scratch to end! And amma admits I can cook now! :)
Here's how I made biryani…..

Ingredients:
1 glass rice
1 Bay leaf
2 sticks of cinnamon
1 green cardamom
1 star anise
4-5 cloves
1 cup mixed vegetables (green peas, carrots, French beans, corn, cauliflower, potato, broccoli etc.)
½ cup onions sliced and fried
½ cup potatoes sliced and fried
1 onion chopped
1 tbsp ginger-garlic paste
1 tsp red chilly powder
1 tsp garam masala powder
1 tsp dhania powder
½ cup beaten curd
Salt to taste
1 tomato sliced
1 cup milk
1 tsp butter
1 tsp cardamom powder
A few strands of saffron
A few drops of rose water
Coriander for garnishing

Method:
Soak rice in plenty of water for ½ an hour. Cook the rice in 1 ¾ glasses of water along with salt, bay leaf, cloves, cinnamon, cardamom and star anise, and keep aside.
Microwave the mixed vegetables till tender and keep aside. Heat ghee in a thick-bottomed pan and fry the chopped onions. When translucent, add ginger- garlic paste and fry again. Add the vegetables, red chilly powder, garam masala powder, dhania powder, salt and fry well. Add the curd and cook for 2 minutes.
Grease an ovenproof dish and spread a layer of rice on it. Then spread a layer of the vegetables over it.

Again spread alternate layers of rice, followed by vegetables till it is entirely used up finishing with a layer of rice on the top. Now place the sliced tomatoes over the rice. Warm the milk, add cardamom powder, saffron, rosewater and butter to it and mix well. Pour this over the rice – tomato layer.

Spread the fried onions and fried potatoes over this and bake in a pre-heated oven at 200 C for 15 minutes. You can also steam it on the gas on low flame for 20 minutes. Garnish with coriander leaves.

Serve with mint raita, vadams and papad.

Mint Raita

A good accompaniment to biryanis, kababs, grilled fish etc.

Grind together mint leaves, green chillies, salt and add to whipped curds.

Ginger Tea

Imagine waking up on cold winter mornings and sipping hot ginger tea…. the aroma of ginger blending with the fragrance of the tea and the warmth of the tea cup in your hands….. Divine isn't it? Ginger tea, ideal for winters, is said to keep away colds, sore throats and fever. It also relieves nausea and aids digestion.

Ginger tea is regular at my place especially in winters. Here's how I make it:

Ingredients:
¾ cup water
1 heaped spoon ginger minced
1 tsp tea leaves
½ cup milk
2 tsp sugar

Pound the ginger with a pestle. Heat the water in a saucepan on a medium flame. Add the ginger and let it simmer for atleast 10 minutes till a nice aroma wafts from the saucepan. Then add tea, sugar and milk and allow it to boil once. Simmer for a minute and take off from the stove. Strain the tea into a cup and serve immediately.
My entry to JFI-Ginger hosted by Rosie.

Green Moong Dal

A powerhouse of nutrition and good health, green moong dal (whole) finds a place practically in all kitchen shelves. Consuming dal with rice or rotis which supplement essential amino acids, enhance the intake of proteins contained in dals. It is easy to digest and also contain traces of vitamins, fibre and minerals.

Finding its place in everyday cooking, this dish is simple to prepare and served with roti.

Ingredients:
1 cup green moong dal whole
1 onion chopped finely
1 tsp ginger paste
1 tsp garlic paste
1 small piece of ginger
2 green chillies slit
1 large tomato pureed
1 tsp jeera
½ tsp red chilly powder
½ tsp turmeric powder
½ tsp dhania powder
2 tsp oil
Salt as per taste
Chopped coriander for garnishing
½ tsp garam masala powder
Ghee for tempering

Soak dal in sufficient water for ½ an hour. Pressure cook dal with salt, red chilly powder, turmeric and ginger piece till well cooked. In a pan, heat oil and sauté onions and ginger-garlic paste. Add dhania powder, slit green chilly and tomato puree and sauté till the oil separates. Add the cooked dal and adjust spices, salt and consistency. Heat ghee in a pan, add jeera and let it splutter. Add red chilly powder to this and pour over the dal. Garnish with garam masala powder and coriander leaves.

A twist to the tale : If this dal is left over, heat the dal till it is thick and the water evaporates. On a plate, keep a slice of bread, spread some dal over it, add chopped onions and amchur/mango powder over it. Place one more slice of bread over it to sandwich it and enjoy!!

My entry to My Dhaba's VCC:VCC Q4-2006:FAHC:FAHC-campaign

Pomegranate juice

Pomegranate is widely used in Middle Eastern and Indian cooking. Pomegranate is a rich source of folic acid and anti oxidants. One pomegranate delivers 40% of an adult's daily Vitamin C requirement. So why not have some pomegranate juice !

Blend together pomegranate seeds, black salt, sugar (if required) and water (if required). Strain and serve cold.

Arbi ki sabzi

Arbi/ arvi/ colocassia/ chembu/ alu is a potato like tuber. Like potato it can be peled and boiled, roasted, mashed, fried in slices or cooked in a stew. The very sight of arbi makes my fingers itch! Its more psychological than real!! But as arbi happens to be one of my husband's fave veggies, I do make it once in a while.


Some people are allergic to arbi, so be sure to rub some oil into your hands before touching the arbi.


Ingredients:

1 big onion sliced
¼ kg arvi/ colocassia
1 tsp jeera
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp dhania powder
½ tsp amchur/ mango powder
2 tsp oil
Salt as per taste
Chopped coriander for garnishing

Wash and peel the arbi thoroughly. Cut the arbi into long slices. Peel and cut onion into slices. In a wok, heat some oil and add the arbi and onion and sautee for a minute. Add all the spices and cover and cook on a slow flame. It will be done in 5-8 minutes. Garnish with coriander leaves and serve hot with rotis.

My entry to My Dhaba's VCC: VCC Q4-2006: FAHC: FAHC-campaign