Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Posts tagged ‘Vegetarian food’

Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!

Ingredients

Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Preparation

1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.

Method

In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…

Advertisements

Bachhali Koora Pappu/Malabar Spinach Dal

Bachhali Koora Pappu

 This greens is not a spinach family but is called as Indian spinach,Red vine spinach,Malabar Spinach and so on.It has a thick fleshy leaves.Easily available in India…Grown in many Homes too.It is also called as climbing or creeping spinach avalable in dark purple also.

Bachhali koora/Malabar Spinach

This Greens are high in Vit A,Vit C,Iron and Calcium and is also a rich source of Soluble Fibre.

Can be used in Dals,Stews ,or along with vegetable curries.Tastes good with Potatoes.

Ingredients

Toor dal/Kandi pappu – 2 small cups

Onion – 1 chopped

Green chillies – 5 chopped

Tomato – 1 chopped

Tamarind – few pieces wash and soak

Garlic cloves – 3

Turmeric powder – little

Salt to taste

Coriander powder – 1/2 tsp

For Tempering/Talimpu

Oil – 2 tsp

Mustard – 1/2 tsp

Red chillies – 3 slit

Curry leaves – 1 sprig

Garlic cloves grated – 2 large cloves

Onion – few slices

Method

Pick only leaves and wash under running water and chop finely.

Chopped Greens/Bachhalikoora

 

Wash and boil the toor dal with enough water, a tsp of oil,chopped onion,green chilli,tomato,chopped greens,garlic,turmeric and coriander powders in a pressure cooker.

Normally I add any greens after cooking dal first,but as these leaves are thick added along with the dal and boiled.

When done ,mash the dal adding salt and tamarind pieces(soaked) and place on heat again and keep stirring for few mins  and turn off heat.

Prepare the Tempering by heating  oil in a small pan and spluttering mustard and frying the remaing ingredients and when all is browned add to the dal and mix.

Bachhali koora Pappu/Malabar Spinach Dal Curry

Serve with Rice or Rotis/Chappatis

 

Bottlegourd Dalcha/Biryani Side Dish

Bottlegourd Dalcha

 Dalcha is Prepared in many ways,It is a stew with Meat,Vegetable and Lentils slightly spicy and Tangy.A perfect side dish for Biryani.And Sometimes done only with Brinjals and Bottle gourd with Chana dal too is a great tasting Dish.Now tried with only Bottle gourd with combination of ToorDal and Chana Dal….A delicious dish which goes well with even white rice and any fry.

Ingredients

Toor dal/Kandi pappu – 1/2 cup

Chana Dal/Pachhi senaga Pappu – 1cup

Bottle Gourd/Sorakai/Kaddu – Peeled and cut into semi circles – 1 big bowl

Onion – 1 large – chopped

Green chillies – 5

Curry leaves – 2 sprigs

Cinnamon/Dalchina Chakka – 2 ” piece

Ginger Garlic Paste – 1 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 3 tsps

Red chillies Dry – 2 slit

Tomatoes – 1 large sliced

Tamarind – small lemon size soak and squeeze juice and keep

Garam masala – 1/2 tsp

Fresh Coriander and Mint leaves – 1 cup chopped

Method

Step – 1

Wash and boil the dals together with a tsp of oil in a pressure cooker till done and keep.

Heat another pan and add oil,as it gets heated drop in the cinnamon piece,red chillies,stir and add chopped onion,green chillies,curry leaves and fry well.

Now add the ginger garlic paste and fry till slightly brown,then add the bottlegourd pieces and saute for 4-5 mins,and sprinkle the red chilli,turmeric,coriander powders and salt and combine well.

Add the chopped tomatoes and cover few mins on low ,as you can see oil coming off add 2 cups of water and cook till veggies are soft.

Now add the cooked and mashed dals to the pan along with the tamarind juice and bring to a boil.

Add garam masal and chopped fresh herbs and adjust the salt and any water to required consistency and simmer 3-4 mind and turn off heat.

The Tasty Biryani Side Dish Is Ready To Go..The fresh herbs gives this dish a unique flavour.

Serve with Chicken or Mutton Biryani or Any Rice Specials…

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste

Method

Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.

Cabbage Coconut Fry

Cabbage Coconut Fry

 Ingredients

Cabbage – a quarter,shredded and rinsed

Onion – 1 sliced

Green chilli – 3 sliced

Ginger garlic paste – 1tsp

Curry leaves – few

Turmeric powder – 3 pinches

Salt to taste

Oil – 3 tsps

Mustard – 1/4 tsp

 Fresh coconut grated – 1/2 cup

Fresh coriander 1 tbsp chopped

Method

Heat oil in a kadai and splutter mustard and then add onion,green chilli and curry leaves fry few mins and add 1 tsp of ginger garlic paste and fry.

Now add the shredded cabbage and fry till it reduces and turns transperant,add the turmeric,salt and fresh coconut and mix well.

Cover and cook till done.Add fresh coriander and serve.

Peppered Cauliflower and Mushroom Curry

Peppered Cauliflower and Mushroom Curry

 Ingredients

Cauliflower florets – 250 gms

Button mushrooms – 250 gms

Onion – 1 large – finely chopped

Green chilli – 4 slit

Garlic – 4-5 sliced

Tomato puree – of 3 med

Oil – 4 tsps

Fennel seeds – 1/4 tsp

Red chilli powder – 1/2 tsp

Turmeric powder – 3 pinches

Coriander powder – 1/2 tsp

Freshly ground Pepper – 1/2 tsp

Cumin/Jeera powder – 1/8 tsp

Fresh coriander – a handful chopped

Lemon juice – 1 tsp

Method

Heat oil in the sauce pan add fennel seeds and as they start to crackle,Add onions,garlic,green chilli and saute 4 mins.

Now add the Washed and drained cauliflower florets and peeled,washed and quarted mushrooms to the pan and stir well.

Add the tomato puree and cook till thr raw smell diappears and sprinkle spice powders,salt and cover on low heat till veggies are done.

Add the chopped fresh coriander and lemon juice and mix lastly.

Serve hot with Chappatis

Gongura Pachhadi

 

Gongura Pachhadi

 This is a simple and easy chutney with just three main ingredients and using oil for frying and salt to taste.The interesting thing about this is preparing this chutney with the Mortar and Pestle and just Pounding till all gets well crushed….this method adds more taste and it looks appetizing…This Gongura is my all time favourite sour greens.

Gongura,Onion and Green chillies

Ingredients

Gongura (Red sorrel) Leaves – 1 cup

Onion – 1 roughly chopped

Spicy Green chillies – 3-4 chopped

Oil – 2 tsps

Salt – to taste

Method

Heat a small pan and add a tsp of oil and fry onion and green chilli till onion turns light brown on edges.

Fried ingredients

Remove and add another tsp of oil and wilt the gongura leaves and as they turn the colour remove and cool.

Now put all the ingredients and salt  into the mortar and pound with the pestle till you get the desired chutney.

Mortar and Pestle

Remove into a bowl and serve as an accompaniment to your lunch dishes.

Tag Cloud