We list two easy-to-cook and lip-smacking Indian recipes for your next get together.
Veg Biryani
Serves: 2
Preparation time: 60 minutes
Cooking time: 40 minutes
Calorie count: 588 calories (per serving)
Ingredients:
5 g mint leaves
10 g ginger
3 g green chillies, slit
10 g salt
20 g cauliflower, diced small
20 g French beans, diced small
100 g yoghurt, whisked
20 g carrot, diced small
3 g cumin powder
5 g coriander powder
5 g turmeric powder
3 ml kewda water
5 g deghi chilli powder
5 g garlic paste
10 g ginger paste
20 g onion, sliced
3 sticks cinnamon
3 bay leaves
20 ml ghee
To prepare the rice:
5 green cardamoms
4-5 cloves
4-5 mace pods
Salt, to taste
150 g basmati rice, washed and soaked for an hour
To garnish:
1 lime, juiced
5 g saffron
10 g cream
2 ml kewda powder
5 g fried brown onions
2 g ginger, julienned
2 green chillies, slit
4-5 mint leaves
1 g mace powder
5 g green cardamom powder
10 ml ghee
5 g butter, melted
Method:
- Heat the ghee in a large pan with straight sides and add the cinnamon and bay leaves.
- Add the sliced onion, stir until golden brown, and add ginger and garlic paste. Cook until golden brown.
- Toss in cumin, coriander, turmeric and deghi chilli powders and cook until ghee starts to separate from the masalas.
- Now add the salt, cauliflower, beans and carrots and cook for two minutes. Add the whisked curd and cook until the vegetables are done and a semi-dry gravy is obtained.
- Add the mint leaves, kewda water, ginger, and green chillies and cook for two more minutes.
- Remove the cooked vegetables from the flame and set aside.
- In another pot, boil water after adding green cardamom, cloves, mace pods and salt.
- Add the soaked rice and cook on low heat for until the rice is three-fourth cooked. Strain the rice.
- Heat another pan and add a little gravy from the vegetables and two tablespoons of water to it to prevent the rice sticking to the pan.
- Spread one layer of cooked rice in the pan, add a layer of vegetables, and repeat this process until the pan is full.
- For the garnish, pour the melted butter and ghee over the dish. Mix together the cardamom and mace powders, and sprinkle over it.
- Top the rice with kewda water, fried brown onions, ginger juliennes, slit green chillies, and mint leaves.
- Cover with silver foil and cook on slow flame for 15 minutes.
- Once done, release the steam and pat the silver foil.
- Turn off the heat and let the biryani rest for 10 minutes.
- Open out the foil, add saffron, lime juice and cream before mixing the rice.
- Serve hot.
Tip: Serve this veg biryani with your favourite raita.
Bharwan Mirch ka Saalan
Serves: 2
Preparation time: 15 minutes
Cooking time: 30 minutes
Calorie count: 455 calories (per serving)
Ingredients:
1 tsp cooking oil
1 large capsicum, halved
To prepare the curry sauce:
½ cup of coconut milk
Salt, to taste
½ tsp turmeric powder
2 dry red chillies
10 curry leaves
½ tsp mustard seeds
1 tsp coconut oil
2 tbsp roasted peanuts
1 tbsp white sesame seeds
2 tbsp desiccated coconuts
To prepare the spicy potato stuffing:
Salt, to taste
½ tsp turmeric powder
1 large potato, boiled, peeled and mashed
2 dry red chillies
10 curry leaves
½ tsp mustard seeds
1 tsp cooking oil
Method:
- To prepare the curry sauce, begin by roasting the white sesame seeds, peanuts along with desiccated coconut until golden and start releasing their aromas.
- Cool and blend to a coarse powder using a few quick pulses in the mixer.
- Heat the coconut oil in a pan on medium heat and add the mustard seeds. Add curry leaves, salt, turmeric powder, and dry red chillies once they begin to splutter.
- Add ½ a cup of water and simmer for 15-20 minutes until the flavours are mature and the gravy gets a shine.
- Finish the gravy with coconut milk. Remove from heat and set aside.
- To make the spiced potato stuffing, heat the cooking oil in a pan over a medium flame, splutter the mustard seeds, add the dry red chillies and curry leaves and saute for a minute.
- Add salt, turmeric, and mashed potato. Mash till smooth and cool.
- Stuff the two capsicum halves with potato filling.
- Heat one teaspoon of oil in a non-stick pan over a low-medium flame and cook the stuffed green pepper on both sides until well seared.
- To serve, ladle the curry sauce on a plate and place the stuffed capsicum halves on it.
Tip: serve the stuffed capsicum with naan, roti or rice.
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