Vegetable Biryani 2

Vegetable Biryani is a spicy mix of veggies & Rice cooked together with aromatic spices. The veggies used are beans, potato, carrot, capsicum, peas

Vegeterian Rice special This Vegetable Biryani is easy to make and full of flavour. You can even use any basmati or Long grain Rice try this easy vegetable biryani recipe

Ingredients:
Oil :3sps
Cinamin :1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Peas: 1 cup
Beans: 4-5
Capsicum: 1
Potato: 1
Onion :2
Tomato :2
Pudina leaves: 1/2cup
Greenchilies : 2
Biryani masala: 2sps
Gingergarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:
Clean the Veggies thoroughly
In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies

Add Onion slices & fry, add gingarlic paste & saute
Add all veggies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
Add salt to taste, close lid to soften tomatoes for 2 min, then add Biryani masala powder
And Finally add Rice add water 4 cups (1:2 ratio for rice)

Close & cook 2 whistles, cool down completely then mix the rice with Fork. and serve

Puranpoli for Varamahalaxmi

Puranpoli / Holige(Bele Obbatu)

Puranpoli or Holige, Is a sweet daal stuffed Paratha, Prepared for most festivals this is a popular festive dessert for Varamahalaxmi

Daal & jaggery filling is prepared & stuffed in Maida & rolled to thin sheets & cooked on griddle(Tawa) pan to make this sweet delicacy

Ingredients:

Maida: 2cups

Toor Daal: 2 cups

Jaggery: 1+3/4 cup

Coconut : 1cup
Oil: 1/4 cup
Ghee 

Procedure is simple:
For the filling
Soak Washed Daal in water for 1-2 hrs
This process is just to make Daal cook faster
Drain Add 2 cups water & cook till 3/4th done
You can add more water to cook, once its 3/4th cooked drain it

Add Jaggery & coconut to Daal & mix
Grind this dry(without water) in grinder
Or If you feel after adding jaggery its bit watery, Keep this mix in a pan on heat, cook just till jaggery thickens a bit & mixes with coconut leave it to cool a bit & grind

If the Filling is bit soft keep it in fridge for 1 hr, while making Holige form ball shape for filling

In a food processor:

Take Maida add salt a pinch, add water 1 cup add 1/4 cup oil & mix till it forms soft dough

You can even Knead the dough without processor

For making the holige:

First take a plastic sheet, I usually make it on Oil paper

Take a portion of dough & flatten it with your hand

Then keep a portion of Daal & jaggery mix in middle 

Seal the sides & close the dough forming a ball

Roll with greased rolling pin or with hand flatten it on sheet
Remove the Hoilge on your right hand palm slowly lifting the sheet

Place it on a hot griddle & cook both sides after its browned a bit remove 

Serve with ghee, Puranpoli/Holige(Bele Obbatu) Ready to serve 

Brownie Cobler

Brownies are surely very tempting & rich....give your loved one a piece of this with love. For this Brownie cobler serve it with Vanilla Icecream

Just follow this simple Recipe & in an Hour Sinfull Chocolate Brownees will be Ready

Ingredients:
Butter: 100 grms
Chocolate: 200grms
All purpose flour: 1 cup
Sugar: 100grms
Eggs: 3
Milk: 2sps Optional
Coco powder :2 tbsps

Method:

• Pre heat Oven on 150* for 10-15min
• Whisk  Eggs in Beater for 2-3 min then add Powdered sugar & whisk again for 5min
• Melt butter & Chocolate on Double Boiler(Keeping the Chocolate butter pan on a Boiling water pot...like on steam), Once melted cool a bit
• In a big mixing Bowl take the Whisked eggs add butter & melted chocolate mix together
• Sieve All purpose flour & Coco together
• Slowly add the dry Ingredients in the Mixing Bowl & Mix Nicely
• (No need of BAKING POWDER)
• Check the Consistency if Required add milk
• Pour in Cake Tray greased with Butter
• Bake on 150* for 15-20 min
• Once Cooled cut to Desired Shapes 
• Serve with a scoop of Vanilla Icecream 

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking

Enjoy Warm Belgian Chocolate Brownie with Smooth Vanilla Icecream

Chicken Makhani Gravy

Chicken Makhani Gravy is a creamy gravy with Indian spices. Served with Roti or Kulcha. 

Easy to make gravy this can be made in a jiffy with Ingredients available at home.

Ingredients:
Onion 1, 
Cashew:5-6
Tomato 2 
Moti elachi 2 
Cinnamon: 1/2 stick
Cloves:4
Red chilli powder 1 tsp 
Jeera powder: 1/2 tsp
Garam masala powder 1/2 tsp 
Oil/ghee 3-4 tblsp 
Salt as needed 
Cream: 2tbsp
Coriander leaves 2 tblsp
Chicken: 500grms

Method

1. Cube onion and tomato,keep ready
In a pan add Onion, cashew moti elachi Cinnamon & cloves with water & boil for 5 min
Then Add chopped tomatoes to it and cook covered until mushy.

2. Cool and blend in a mixer 

3. Heat pan with oil/ghee and add cleaned chicken & fry for 5 min
Then add the masala paste. Add tomato sauce,salt,red chilli,jeera powder & garam masala

4. Fry till oil separates and forms like a thick paste. Add water 2cups cook 10-15min till Chicken is cooked

5. Add cream 2tbsp & switch off the heat

Garnish with coriandar leaves

Chow Chow Bath

South Indian Breakfast specials In Karnataka, Upma is served with  popular sweet dish  Kesari bhath, both in equal quantity in one plate which is very popularly called as the "Chow Chow Bath

Upma  or Uppittu is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

Upma is usually made with Semolina
Ingredients

Semolina (Rava) (1 cup)
Cooking oil (3-4 tbsp)
Mustard seeds (1/2 tsp)
Ginger root (1/2 tsp, grated)
Green chillies (3-5 med, chopped)
Chopped onions (1 med, chopped)
Chopped Tomato: 1
Ghee: 2sps
Salt to taste
Vegetables of choice: Optional Peas, carrots, tomatoes, capsicum, etc
Lemon juice (2 tsp, optional)

Method of preparation

Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.

In a large saucepan/wok, heat the cooking oil.

Add mustard seeds and wait for them to sputter.

Then add ginger, green chillies and chopped onions and fry until onions caramelise.
Add tomato fry then add Roasted semolina

Add vegetables If you like,
Then add salt to taste and 2 cups of hot boiling watermix quickly to avoid lumps forming

And cook turning down the heat, lastly add Ghee
The upma is done when all the water is absorbed by the rava.

Garnish with chopped cilantro leaves and lemon juice. Serve with Mixture on top

Kesari bhath is an Indian dessert that is popular throughout the country.

The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts
In North India it is served as a sweet dish called Sheera Suji/Sooji Halwa

Ingredients

Rawa (Semolina): 1cup
Ghee: 3-4sp
Sugar: 3/4th cup
Water: 3 cups
Saffron strands:3-4
Cashew  to garnish
Procedure

Boil the water & keep on low heat
Side by side heat a deep pan
Add ghee then add cloves
Add Rawa & fry on low heat till roast
It should just start to change colour
Then add the boiling water & mix
Cook for 2-3 min then add sugar
Add soaked saffron mix

Cook till dry. Serve with nuts.

Poori with Dry Chole

Poori Chole Monsoon special combo.
Chole is a dry chickpeas side dish. along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note

Ingredients Chickpeas chole
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Gingergarlic paste: 1sp
Coriender powder: 1sp
Garam masala: 1sp
Amchur(dried mango powder): 1sp
Redchili powder: 1+1/2 sps
or (Everest chole masala: 2sps optional)
Grated coconut: 1/2 cup
Oil: 2-3 sps
Salt to taste
Cilantro for garnishing

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels

In a heated Pan, Add Oil  saute Onions chopped till light golden
Add ginger garlic paste, fry add chopped Tomatoes fry till mushy

Add salt to taste & all Masalas or (else You can Omit these & add Everest Chole masala Instead)
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add little water & cook 2-3 min
Lastly add grated coconut & mix cook for 2 min
Garnish with cilantro....
Spicy tangy Chole is ready serve with Poori

Mutton Gravy

Mutton Gravy spicy gravy with succulent meat cooked in pressure cooker so that the mutton is cooked till it falls apart.

Try this super easy Mutton gravy with whole spices and enjoy the Aromatic gravy

Ingredients:

Mutton(lamb): 500 grms
Potato: 1cut in cubes(Optional)
Oil: 3-4 sps
Turmeric: 1pinch
Bay leaves: 2-3
Cloves: 4
Cinamon; 1 inch
Star Anise:3
Onion sliced: 1
Green chilies: 3
Ginger garlic paste: 2sps
Tomato long slices: 1
Redchili powder: 1sp
Fenugreek leaves: little(optional)
coriender powder: 1sp

To grind
Coriender leaves: 1cup
Coconut: grated 1/2 cup

Method of preparation:

Wash the Mutton 2-3 times thoroughly

I have used pressure cooker to cook the meat

Heat a Pressure cooker on medium flame

Add oil & add Cloves cinnamon Star Anise & Bay leaves
Add Green chilies & Onion julians & fry 
Then add ginger garlic paste fry little 
Now add Tomatoes(Under grind)cut length wise & fry till mushy
Add the Mutton and turmeric and fry well
Then add red chili powder & coriander powder

In a blender add coconut, coriander leaves add water 1/2 cup & blend to a fine paste

Then add the ground paste(Masala)to the mutton & fry nicely till it leaves sides
Add salt to taste & Potato cubes mix check the taste if you want more spicy add redchili powder
Add 2 cups water & close cook for 5-6 whistles till the mutton is soft cooked

Enjoy Mutton Gravy with Roti or Rice