Vegetable Biryani

Remember those days when Vegetarians(mainly the bachelors)traveling abroad carried a lot of homemade pastes,MTR ready to eats,easy to cook meals etc,often attracting the attention of the customs.This made me wonder if it was indeed difficult to survive as a “veggie” in the US? It’s a common misconception people have about the scarcity of Vegetarian food.Things have changed dramatically in the past few years owing to an increase in the Indian Immigrant population.Most restaurants cater to the needs of vegetarians giving them a fair deal.Two days back, P and I we went to TGIF and were bowled over seeing a customized menu card for “vegetarians”.

Of course there are times when we have to compromise on our likings, like am fond of Burgers and I don’t find any Veggie ones in any of the Burger joints like a Mc Donalds,Wendys or even in Burger King.I cudn’t care less as there are many other things to indulge on and enjoy.

I belong to school of thought that any food with the right blend of spices and timely cooking will taste as good regardless of whether it has meat or not.And I enjoy conversations with my ardent Non vegetarian friends on the same.Recently,a friend of mine argued on Biryani being the best when cooked with meat.According to him, a true Biryani is with either Mutton or Chicken and there is no such thing called Vegetable Biryani .While I can understand the tastebuds of my fellow Non Veg friends,I took it as a friendly challenge and made this spicy,aroma filled “Vegetable Biryani”(Basmati Rice layered with spices and vegetables).The word “Biryani” is a Persian word which means “fried before cooking”.This is a very popular dish in India,Pakistan,Iraq(my recent visit to a Kurdish restaurant helped me taste some,will talk about it in my next post),Afghanistan etc.There are also different types of Biryani ,Hyderabadi Biryani being the most popular one. Needless to say this was a royal dish for the Nawabs and Nizams.

I did mention about the origin of Pulao in my earlier post on “Tawa Pulao”.The difference between a Pulao and Biryani is – In Pulao the vegetables and rice are stirred/mixed before cooking,where as in Biryani the vegetables and rice are layered during cooking.And also Biryani is made more spicy and colorful,thus being my fav one too!

Prep Time – 20min
Start to Finish – 45-50min
Servings – 5

Ingredients :

For the masala (to be grinded to a smooth paste)

Ginger – an inch
Garlic – 2 large pods
Red Onion – 1
Tomato – 1 small
Poppy seed – 2 tbsp
Mint leaves – a few leaves
Coriander leaves – 2tbsp
Chilli powder – 1 tbsp

Main Ingredients:

Basmati Rice – 2 cups
Ghee – 6 tbsp
Bay leaf – 1
Red Onion – 1 (sliced)
Cashewnuts and Raisins – 3 tbsp (roasted in li’l bit of ghee)
Tomatoes – 2 chopped (I used Roma tomatoes)
Boiled Vegetables (Carrots,French Beans,Peas,Cauliflower,Potato) – 2- 3 cups chopped to an inch thickness
Black Pepper corns – 1 tsp
Milk – 3 tbsp
Coriander Powder – 1 tbsp
Cilantro – 3 tbsp
Saffron – a pinch(soak in 3 tbsp warm milk/water)
Cinnamon – 2 sticks
Cardamom – 4 nos
Salt to taste

Method :

1.Cook rice along with salt and ensure each and every grain is separated. Mix saffron and allow it to cool.
2.Heat Ghee (4 tbsp),add Bay leaf,Cinnamon Sticks,Cardamom,Pepper corns and Onions. Saute the Onions until translucent,add the masala paste(already grinded),turmeric powder and Coriander powder. When you see the Oil separating from the sides,add the tomatoes and sauté for few minutes.
3.Now add the boiled vegetables,salt and coriander leaves.Cook for a while until you see the veggies completely coated with the masalas.If needed, you may add ½ cup of water.
4.Preheat the oven to 375F,on a large baking pan,smear ghee(remaining) in the bottom,spread one layer of cooked rice,cashewnuts and raisins and then spread li’l bit of the vegetable gravy on top,thus forming layers of vegetables,nuts and rice.End it with the rice,sprinkle milk and ½ tsp of ghee on the top.
5.Cover and bake for 20min.Serve hot along with raita.Also, if you wish you may turn it upside down before serving.

The Rice already has salt in it,hence be careful when you add salt to the veggies.You may also add grated Paneer at the end,this would give a richer taste.And trust me,after baking the Aroma that it brings is simple mind blowing.

This is off to “Ravishing Rice” event hosted my Nags of the Edible Garden,originally started by Meeta of Monthly mingle

Akki Roti & Badnekayi Yennegayi

Think about hot Jowar/Akki Rotis (unleavened bread made of millet/rice flour) along with the mouth watering Badnekayi Yennegayi(Brinjal/Eggplant Gravy), eh???? Yes am talking about North Karnataka Food.The Kamat groups in Bangalore,India makes one of the finest North Karnataka cuisines.The lunch they serve is mindblowing a typical meal consists of Jowar Roti along with the trademark Badnekayi Yennegayi(Eggplant gravy),Kaalu (a lentil curry),Kosambri(salad),Palya(any veggie curry),Sambhar,Saaru(Rasam),Curd and a yummy dessert.Few of the sweets that I remember is “Dharwad Peda”,”Antina Undi”( meaning laddus made with edible gum and nuts),Yellu Holige (Indian bread made with Sesame seeds and jaggery). Once in India,I happened to get inside Hotel Kamat Lokaruchi’s kitchen where I saw women make Jowar and Akki Roti’s with so much ease,they used their hands instead of rolling pins.

In India, at my workplace hot Akki Roti’s were served along with a spicy gravy made of Onion,tomato and peas for breakfast which I’ve always enjoyed .I have also tried making them many a times and failed miserably.However,the usual Akki Rotis using rice flour and onions are easy to make,but the dry ones have always been a challenge.

Jes like the way I think Strawberries are the best fruit,i think Brinjal/Eggplants are the best vegetables.I simply love them,there is so many recipes one can think of using them.Similar to Badnekayi Ennegayi,in Tamilnadu “Yennaikathirikai” is made,where in Eggplant is almost soaked in oil,however a tasty one!

Generally ,the consumption of peanuts & sesame seeds are more in this cuisine.Thanks to Ramya and Mangala for their wonderful recipes.I made Akki roti from Mangala Bhatt’s Recipe24x7 and Yennegayi Badnekayi from Ramya’s Mane Adige. I did make some changes to suit our taste buds.

Akki Roti

Ingredients:

Rice – 2 cups
Urad Dal – 2 tbsp
Cucumber – 1(grated)
Rice flour – 4 tbsp for dusting/rolling
Salt – as per taste

Method :

1.Soak Rice and Urad dal for about 3-4 hrs
2.Use cucumber to grind the Rice and Urad Dal together.
3.Make a fine paste and pour the paste onto a dry Pan/Kadai and keep stiring.This part is li’l difficult,because lumps form very easily.Keep stiring till you end up with a dough like consistency.Allow it to cool.Knead again,you need to apply a lot of pressure on hands.Use rice flour for dusting and make rotis using a rolling pin and bake without oil on low flame.

These Rotis taste very good when served hot.Two rotis leftover from previous days turned out hard.So this one is best when fresh.This measurement makes 10-12 rotis.Before serving,drop a li’l butter on top of it for better taste.Also, as per the original recipe,2hrs of soaking time is good enough.

Mangala has listed yummy recipes in her blog,do check out her mouthwatering and attractive recipes.The reason I said attractive is because of the pictures in her blog,she has presented it very well,each and every pic of hers would make anyone drool.

Badnekayi Yennegayi

Eggplant/Brinjal – 8 nos(small purple ones)
Tamarind – ¼ cup extract (I soaked ½ of a lemon sized tamarin ball in water)
Onion – ¾ cup (finely chopped)
Green chilly – 2 slit (optional)
Mustard Seeds – 1 tsp
Curry leaves – a few
Asafoetida/hing – a pinch
Jaggery – 1tsp
Oil – 2 tbsp

For the Masala/filling –

Coconut – ½ cup
Coriander seeds – 2 tbsp
Red chillies – 8nos
Cumin seeds – ½ tbsp
Peanuts – ¼ cup
Sesame seeds – 1 tbsp
Onion – 1 small (roughly chopped)

Method –

1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions.
2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk.
3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy.
4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins.
5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let it cook for 10mins.
6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water.
7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.

I prefer semi gravy consistency,as it goes well with rice too. Serve hot with Akki Roti and enjoy the delicacies of North Karnataka.Ramya‘s blog is an apt place to look for Karnataka Cuisine.I sometimes feel nostalgic reading her blog:).Thanks again Ramya!

Sesame Peanut Spaghetti

I enjoy watching Ina Gartin’s Barefoot Contessa.She comes up with fine cuisine,great tips,mouth-watering and scrumptious food. It gets too tempting to eat what she makes.The other day, I was watching her make “Crunchy Noodle Salad” were she used Spaghetti,Snap Peas,Olive Oil,Sesame Oil,Sesame seeds,Scallion,Garlic and few other ingredients to make a lovely salad. You can look for her salad here – http://www.foodnetwork.com/recipes/ina-garten/crunchy-noodle-salad-recipe/index.html

I like experimenting with things from time to time. Since am not a salad eater, I tried using most of the ingredients that was used in the original recipe along with few additions as per my choice and made my own “Sesame Peanut Spaghetti “.Yes, I gave it a different name as it was not a salad and not even close to the original one. After I was done with the dish, I felt I could add could something more…How about some roasted eggplant ,tofu???? Ummmm, I will probably keep these for my next experiment and for now here it is…

Ingredients:-

Spaghetti – ½ pound (thin) – cook as per instructions
Sesame seeds – 2 tbsp(toasted/roasted)
Peanuts – 3 tbsp (roasted and crushed)
Snap Peas – ½ cup (cook in salted water for 5mins until tender)
Bell pepper(any color) – 1 cored and seeded, thinly sliced
Onion – ½ cup (roughly chopped)
Scallions – ¼ cup (chopped) (optional)
Honey – 2 tsp
Parsley/Cilantro – for garnishing
Ginger Garlic paste – 1 tsp
Green Chillies – 4 nos(crushed)
Soy Sauce – 3 tbsp
Vegetable Oil – 1 tbsp
Salt – as per taste

Method –
1.In a large wok, heat Oil, add ginger garlic paste , Green chilies and Onions. Sauté until translucent.
2.Add the Bell Pepper and cook till tender.
3.Add Soy sauce and sauté for about 2-3 minutes and add honey, snap peas & scallions.
4.Gently toss the Spaghetti along with the mixture. Add salt.
5.Ensure all the ingredients are mixed well. In the end add the peanuts and roasted sesame seeds and mix it slowly. Garnish with Parsley/Cilantro. Serve hot.

Instead of Spaghetti,even Hakka Noodles can be used.

Spinach Rice

I am very fussy when it comes to food.My Mom always says that its too difficult to please me:-D Am lucky to marry someone who is just the opposite to me. My Husband doesn’t mind anything I cook,so I don’t bother asking him what he likes to have,what to make etc. I had some green Onions at home and the first thing that came to my mind was “Fried Rice”.Since I had frozen Spinach also,I wanted to come up with something new. I tried making “Spinach Rice” and it turned out well. This is also a healthy dish, coz Spinach is rich in Iron & Calcium

Ingredients:-

Frozen Spinach – 1 cup
Onions – 1 small(chopped)
Ginger Garlic Paste – 1tsp
Green Chillies – 4-5 (crushed)
Oil – 1 tbsp
Soy Sauce – 1 tbsp
Green Onions – 1/2 cup chopped
Basmati Rice – 2 cups(cooked)
Salt – As per taste

1.Cook the Frozen Spinach as per the insturctions mentioned in the packet. Squeeze excess water and set aside.
2.Heat Oil in a wok,add ginger garlic paste,Green chillies & Onions one after the other
3.When the Onions turn translucent add the Soy Sauce and Stir for a min or two.
4.Drop the chopped green Onions and spinach.
4.Allow it to cook for about 5mins and add rice. Add salt and mix well.

Serve Hot!

I always grind Green Chillies in abundance and refrigerate it,its easy to use it as & when required. I believe adding salt to it helps to keep it for longer.

Tawa Pulao

The best day of the week is “Friday”. Throughout the week, I keep waiting for this day coz I get to go out and have loadsa fun…be it movies, catching up with friends, eating out, shopping etc. Unfortunately, yesterday (a Friday) my husband was too busy with work and we cudn’t do much. I was a li’l disappointed . Offlate I have been moody,irritable, li’l stressed out too…boredom totally kills me. Cooking is one of the few things that interest me and completely helps me to relieve my stress.

Cooking is an art. There is something really relaxing about chopping Onions,Baking a cake,enjoying the aromas while cooking etc. At the end of a good meal, I see him smile, licking his fingers and appreciating me ……these l’il things give me immense joy which again helps me reduce my stress. He has really been very understanding and kind.He is a wonderful gift to me and am really grateful.

Now that I couldn’t go out I wanted to make something special, something simple yet different. I asked my husband about his preference and he wanted to have Pulao. When I thought of Pulao, too many things came to my mind…I mean the variety.There are different kinds of Pulao like….Vegetable Pulao,Peas Pulao,Paneer Pudina Pulao,Spinach Pulao,Tofu Pulao,Tomato Pulao etc. As mentioned I wanted to make a different kind of Pulao which is spicy,easy to make and colorful too.

I believe “Pulao” is a word of Persian Origin.In India it is also called as “Pulav”.
After alot of thinking,I made “Tawa Pulao” and served it hot with Raita.We relished it and at the end of the dinner, we felt as though we had a great feast!

Ingredients:-

Basmati Rice – 1 cup ( cooked)
Butter – 1 tsp
For the Masala:
Mixed Vegetable – 2 cups chopped (1” piece) (You may use Carrots,French Beans ,Cauliflower and Peas)
Onion – 1 Large (finely chopped)
Tomato – 2 Large (finely chopped)
Ginger Garlic paste – 1 tsp
Green Chillies – 6 (either very finely chopped or grinded)
Cumin Seeds/Jeera – 1 tsp
Red Chilli Powder – 1/2 tsp
Butter – 1 tbsp
Pav Bhaji Masala – 2 tbsp
Lemon Juice – ½ tsp
Cilantro/Coriander leaves for garnishing

Method :-

1.Boil the vegetables in a Kadai till 3/4th done. Don’t over cook because we are going to let it to cook again.
2.Heat butter in a Nonstick Tawa/Kadai,add Cumin seeds,Ginger Garlic Paste and Green Chillies .Saute it for about 10 seconds.
3.Add the chopped Onions and sauté till it turns pink. Now add the tomato and mash it with a spoon (you can also use the Pav Bhaji masher).It should be like a thick gravy.
4.Add Red Chilli powder,Pav Bhaji Masala and sauté it for 2 -3 mins.
5.Add the boiled vegetables and salt. Close the lid and allow it to cook. Do not mash the vegetables.
6.The above is the Masala/Bhaji used for the Pulao, keep it aside.
7.In a large Pan/Tawa, add a tsp of Butter and the Masala . Saute it for few seconds and then add the cooked/boiled rice. Mix well. Ensure that the rice is mixed well. Heat the Tawa Bhaji over high heat and sprinkle lemon juice before serving .Garnish with Coriander leaves.

The Basmati Rice shouldn’t be sticky.The spice level can be increased as per individuals taste. I grinded the green chillies so that I din’t have to pay much attention while eating.Tawa Pulao is also one of the popular street foods in Mumbai.