Simple and delicious Indian recipes

Raita - yoghurt based sauce

2012-03-25T10:54:00.000+02:00

Raita is a yoghurt based sauce which is great accompaniment to biriyanis, pulavs, aloo parathas, basically anything that is spicy.
The sauce can be made with a number of different ingredients. Here I am using onions and carrots but you can also use any other vegetables like cucumber, beet, jalapeños etc.

The recipe serves 4 people.
Time Required : 10 minutes

Ingredients:
Yoghurt - 300 gm
Water - 1 Tbsp
Salt - to taste

Chat masala (optional)- 1/4 teaspoon

Onions - half a medium sized

Carrots - half a medium sized

Step 1: Whip the curd to a smooth paste. Add the water and mix well.

Step 2: Add the salt and the chat masala powder. Mix well.
Step 3: Shred the carrot and slice the onion thinly.

Step 4: Add these to the curd. Mix well.

Step 5: Enjoy you "Raita" with vegetable pulao or biriyani.

Note: You can find "chat masala" in any Indian grocery store. This masala can also be used as a condiment for salads.

Mushroom & peas masala curry

2012-03-24T08:03:00.003+01:00

Today's recipe is a really simple but delicious vegetable curry or "subzi" as we Indians call it, made with peas and mushrooms. It is a side dish best eaten with chapati/naan or rice.

The following recipe serves 4 people.
Preparation time: 10 minutes

Cooking time: 15-20 minutes

Ingredients:

Peas - 150gm

Mushrooms - 200gm

Tomatoes - 4 medium sized

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Cumin seeds - 1 1/2 tsp

Coriander Powder - 3 tsp

Turmeric Powder - 1/2 tsp

Chilli powder - to taste

Dry fenugreek leaves - 3 tsp

Salt - to taste

Oil - 2 tbsp

Step 1: Chop the tomatoes in small pieces.

Step 2: Heat oil in a pan on medium heat. Add a cumin seed and wait till it splutters. Then add the cumin seeds. Add the chopped tomatoes.

Step 3: Cook the tomatoes for a couple of minutes. Add these spices - ginger paste, garlic paste, coriander powder,turmeric powder and red chili powder.

Step 4: Cook for a further few minutes. Keep mashing the tomatoes with the spatula. Wait till the oil separates from the spices. Then add salt.

Step 5: Now we need chopped mushrooms and peas.

Step 6: Add the chopped mushrooms and peas in the spice mixture.

Step 7: Mix slowly so as not too break the mushrooms. Cook for 2-3 minutes and put the lid on and cook for 5-6 minutes.

Step 8: Now crush the dried fenugreek leaves in the palms of your hand and add to the vegetables. Close the lid and cook for a further few minutes till the vegetables are tender.

Step 9: Enjoy the "mushroom peas masala curry".

Chicken 65

2012-02-22T11:41:00.001+01:00

A typical south Indian dish. Can be served both as an appetizer
and main course.

The following recipe serves 2 people.

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients:
Preparing the chicken

Chicken - 450 gms
Yogurt - 1 tbsp
Cornstarch - 2 tsp

Ginger garlic paste - 2 tsp

Egg - 1
Black pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - to taste
Green chilies - 2 chopped
Chicken 65 masala powder - 2 tsp (optional)
Salt to taste

Preparing the gravy
Curry leaves - 2 springs
Chopped ginger - 1 tsp
Chopped garlic - 2tsp
Chopped chili - to taste
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp

Chinese hot chili sauce - 2 tsp
Ginger- garlic paste- 2 tsp
Oil - To fry
Salt to taste

Preparing the chicken
Step 1: Cut the chicken into bite size pieces.

Step 2: We need these ingredients : yogurt, ginger garlic paste, turmeric powder, chili powder, corn starch, pepper powder, egg and chopped green chilies.

Mix all the ingredients except the egg in a bowl. Add salt to taste.

Step 3: (Optional) Add 2 teaspoons of store bought Chicken 65 masala (spice).

Step 4: Add chicken to the mixture. Coat every piece well with the mixture. Then add the egg. Mix well and keep aside for 30-40 minutes.

Step 5: Heat oil in a pan on medium heat. Fry the coated chicken pieces.

Step 6: Keep the fried chickens aside. Now we will make the gravy.

Preparing the gravy

Step 7: Heat some oil in a pan. The oil used for frying the chicken pieces can be used too.

Step 8: Put in the cumin seeds and let them splutter. Then put in chopped ginger, garlic and chilies.

Step 9: Now we need these spices: curry leaves, ginger garlic paste, coriander powder, cumin powder and chili sauce.

Add the ginger garlic paste. Fry for 30 seconds. Then add the curry leaves and let them splutter. Add coriander and cumin powder and the chili sauce. Fry for a minute.

Step 10: Add the red color. Add salt to taste.

Step 11: Add the fried chicken. Fry for a couple of minutes.

Step 12: Enjoy your "Chicken 65".

Palak paneer

2012-02-17T11:51:00.003+01:00

A simple dish with cottage cheese and spinach. For people who don't like cheese, tofu can be used too.

The following recipe serves 2 people.
Preparation time : 8-10 minutes

Cooking time : 25 minutes

Ingredients:

Spinach - 450 gms
Cottage cheese/paneer : 150 gms

Onions - 2 medium sized

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green cardamoms - 4
Cloves - 2
Bay leaf - 1
Cinnamon - 2 inch stick
Turmeric powder - 1/4 tsp
Chili powder - to taste
Nutmeg powder - 1/4 tsp (optional)
Methi (Fenugreek seeds)- 1/4 teaspoon (optional)
Garam masala - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp

Oil - 1 1/2 tbsp
Salt to taste

Step 1: Preparing the spinach

Spinach leaves : Add spinach leaves in boiling water for 2-3 minute. Then take it out and and grind it into a fine paste.

or like me, you can use Store bought spinach bricks. Bring the spinach to room temperature.

Grind it to a fine paste.

Step 2: Add oil in a pan on medium heat. Add cinnamon, cardamoms, bay leaf and cloves.

Add the cumin seeds and let them splutter.

Step 3: Chop the onions thinly. Add the chopped onions to the pan. Add some salt. Cook till the onions go translucent. This will take about 2-3 minutes.

Step 4: Add the ginger garlic paste. Cook for a minute.

Step 5: Add cumin, coriander powder, chili powder, turmeric powder, nutmeg powder, garam masala and methi seeds. Add the green chilies.

Add the yogurt. Mix well.

Keep cooking till the oil separates from the mixture or the 'masala'

Step 6: Now grind the masala into a smooth paste. Put it back in the pan on medium heat. Cook for 2-3 minutes.

Step 7: Now, add the spinach.

Step 8: Bring it to one boil. Then reduce the heat and cook for 3-4 further minutes or till you see fine droplets of oil appearing on the spinach.At this point the mixture is cooked. Add salt to taste.

Step 9: Put in the cheese cubes and reduce the heat to low. Cook for a further 4-5 minutes.

Step 10: Enjoy your "Palak paneer."

Tip: Spinach always tastes better with nutmeg powder, in Indian cuisine.

A sweet sunday

2012-02-05T10:37:00.000+01:00

Theres nothing better than sitting in your favorite coffee shop reading a good book on a Sunday and forget about the world. Thats what I did today, after ages..and had one of the best cheesecakes I ever had. Heres a picture of that, I wish I could make it and post the recipe...but someday for sure..someday.

By the way, if you live in Saarbrücken and are a fan of good coffee shops, Schubert is the place for you.

Naan and Chicken Korma

2011-12-23T18:47:00.000+01:00

I had a birthday in my home last week. Whats a better way to celebrate than to make some delicious Indian meal. So heres a picture of Chicken Korma and Naan bread from the birthday dinner.
I am badly pressed for time these days with a few urgent things at hand. So I am just posting the picture for now; will detail the recipe soon.

Shimla mirch masala - Bell pepper curry

2011-11-26T01:08:00.003+01:00

Shimla mirch masala - South Indian style.
This is an easy one. Takes little time and very few ingredients
to make.

The following recipe serves 2 people.
Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients:
Bell peppers(Capsicum) - 3
Onion -1 medium sized
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 10-12 leaves
Shredded coconut - 1 Tbsp
Coriander powder - 3 Tsp
Dried red chilies - 2
Turmeric - 1/2 tsp
Salt - to taste
Ginger powder - 1.5 tsp
Garlic powder - 1 tsp

Step 1: Chop the bell peppers into bite size pieces. I have used 3 medium sized bell peppers of different colors. You can use only the green ones or any color you like.

Step 2: Chop the onions finely.

Step 3: We need the following spices.

Step 4: Take 1/2 tbsp oil in a pan on medium heat. Add a few cumin seeds to check the heat. If the seeds splutter withing 3-4 seconds then your temperature is right. Add the rest of cumin and mustard seeds. Fry for 45 seconds.

Step 5: Add the dried red chilies and the curry leaves. Fry for 30 seconds.

Step 6: Add the onions and salt and fry for 3-4 more minutes.

Step 7: Add the ginger paste, garlic paste and turmeric powder.Cook for 3-4 more minutes

Step 8: Add the bell peppers. Coat well with the mixture. Fry for a minute and the cover the pan and let it cook for 5 minutes.

Step 9: Now add the coriander powder and shredded coconut.

Step 10: Put the lid on again and cook for another 10-15 minutes till the peppers are cooked.

Step 11: Enjoy your "Shimla mirch masala".

Khichuri - Bengali khichadi

2011-11-22T14:00:00.002+01:00

Reminds me of durga puja feasts! Loved by Bengalis Khichuri is an essential part of any Bengali religious festival. Khichuri can be made in various versions - with or without vegetables, with or without meat or with both.The lentils used can also be of different kinds. You can use Moong daal, masoor daal or chana daal.
Here I am making a very simple version of Khichuri using potatoes and red lentils.

Ingredients:
Rice - 250 ml
Red split lentils (masoor daal) - 250 ml
Potatoes -2
Ginger paste - 1tablespoon
Green chili - 1
Oil - 2 tablespoons
Salt - to taste
Sugar - 1 teaspoon
Spices set 1- Whole garam masala
Cinnamon - 1 3 inch stick
Cardamom - 4
Black cardamom - 1
Bay leaf - 1
Cloves - 4
Spices set 2
Cumin powder - 2 tsp
Coriander powder - 2 tbsp
Turmeric powder - 2 tsp
Chili powder - To taste
Garam masala powder - 1 tsp

Step 1: Mix the daal and the rice and soak them in water for an hour. After that drain the water and keep them aside.

Step 2: Cut the potatoes into small cubes. Chop the green chili.

Step 3: Heat oil in a pan. Add the spices in set 1. Turn the heat to medium. Fry the spices for a minute.

Step 4: Add the potatoes and fry for 4-5 minutes.Then take them out.

Step 5: Now in a separate bowl , add the spices in set 2 and two tablespoons of water. Mix well.

Step 6: Add this mixture to the oil.Also add the chopped chili and the ginger paste. Cook for a few minutes , till the oil separates from the mixture.

Step 7: Now add the daal and rice from step 1. Coat it thoroughly with the mixture. Keep frying for 3-4 minutes.

Then add the potatoes.

Step 8: Cook for a further 3 minutes.

Step 9: Add 600 ml of water. (The water can be added depending on your preferred consistency for khichuri, I like the traditional watery khichuri). Add salt to taste. Add 1 tsp of sugar.

Step 10: Close the lid and cook till the rice and daal are cooked.

Step 11: Enjoy your "Khicuhri".

Chicken tikka masala

2011-11-16T15:40:00.005+01:00

The following recipe serves 4 people.
Preparation time : 2.5 hours

Cooking time : 40 minutes

Ingredients

For the Tikkas

Boneless chicken pieces - 600 grams

Plain yogurt - 250 ml

Lemon juice - 2 tsp
Green capsicum chopped - 1/2

Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Chili Powder - to taste

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Salt - to taste

For the gravy

Oil - 2 tbsp
Cinnamon sticks - 2
Cardamom - 3
Black cardamom - 1
Cloves - 3
Bay leaves - 1

Tomatoes - 4
Onion - 1 large

Green chili - 1

Cumin seeds - 1 tsp

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Cashews - 8-10

Turmeric powder - 1 tsp

Chili powder - to taste

Cumin powder - 2 tsp

Coriander powder - 2 tsp
Garam masala - 1/2 tsp

salt - to taste

Part 1: Preparing the chicken tikkas

Step 1: Take the yogurt in a big bowl. Add the lemon juice.
Step 2: We need the following masalas : Turmeric, Chili, ginger paste, garlic paste and salt.

Mix the masalas with the curd. Add the oil.

Mix it all well into a paste.

Step 3: Add the chicken pieces and the capsicum pieces.

Step 4: Keep it aside for at least 2 hours. Preferably 6-8 hours.

Step 5: Put the chicken in skewers for grilling.

Step 6: While grilling, turn the chicken every 5 minutes to grill all sides evenly.
If you don't want to use an oven for grilling, you can use a pan. Keep cooking the chicken on medium heat turning them every few minutes. Cook them till the pieces are thoroughly cooked and a little burnt on the surfaces.

Step 7: After grilling take them out of the skewers and keep them aside.

Part 2: Preparing the gravy

Step 8: Now we need the whole garam masala which is basically a combination of cloves, cinnamon, bay leaf and cardamoms.

Heat 2 tbsp oil in a pan on medium heat. Add the cinnamon sticks, cardamoms, bay leaf and the cloves. Add the cumin seeds. Fry for two minutes.

Step 9: Chop the onion and the tomatoes. We will also need cashews at this stage.

Add the chopped onions. Fry them for 5-6 minutes until they turn translucent.

Step 10: Now we need the second set of masalas: coriander powder, cumin powder, garam masala, turmeric masala, chili powder, ginger paste, garlic paste and green chili.

Add the masalas to the pan and add a tbsp of water and cook for 2 minutes.

Add the cashews.

Step 11: Add the tomatoes and mix well. Add a tablespoon of water. Cover the pan and let it cook on medium low heat for 20 minutes.

Step 12: After 20 minutes it will look like this.

Step 13: Wait for the mixture to cool and the blend it in a blender. Put the mixture back in the pan on medium heat.Add the salt.

tep 14: Add the chicken tikkas. Wait for the mixture to come to a boil.

Then cover the pan on low heat for 5 further minutes.

Step 15: Enjoy your chicken tikka masala.

Tomato Rice

2011-11-14T12:42:00.004+01:00

One of my favorite south Indian recipes.

The following recipe serves 4 people.
Time required: 30-40 minutes

Ingredients:
Cooked rice - 4 cups
Tomatoes - 3 medium sized
Ginger paste - 1 tsp
Onion - 1/2 of medium sized
Oil - 3 tbsp
Urad daal (black lentils) - 1.5 tsp
Chana daal (yellow lentils) - 2 tsp
Green chili - 1
Dried red chilies - 3
Asafoetida - 2 piches
Cloves -2
Cumin seeds - 1.5 tsp
Mustard seeds - 1 tsp
Cashews - 7-8
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Salt - to taste
Garam masala - 1 tsp

Step 1: Soak the chana daal in water for 15-20 minutes. Drain the water.

Step 2: Heat 3 tbsp of oil in a pan on medium.
We need the following spices: Dry red chillies, cloves, turmeric, chili powder, asafoetida, mustard seeds, cumin seeds, urad daal, chana daal and cashews.

Add a couple of cumin seeds and wait for them to crackle.Then add the rest of the cumin seeds and mustard seeds. Add the dried red chilies.

Step 3: Add the asafoetida and chana daal. Add the cashews.Fry for 2-3 minutes.The cashews and the chana daal will go brownish.

Step 4: Add Urad daal, turmeric, red chili powder and cloves.The mixture might get a little frothy due to the turmeric.

Step 5: Add onion, chili and ginger paste. Add the garam masala. Mix well and fry till the onions become translucent.

Step 6: Add the tomatoes. Mix well.

Step 7: Cook the tomatoes for 10-12 minutes. Keep mashing the tomatoes with the spatula every few minutes.After 10-12 minutes the mixture will be almost paste like. Now add salt to taste.

After 8 minutes

After 12 minutes

Step 8: Add the cooked the rice. Mix well. Cook for 5 more minutes on medium heat.

Step 9: Enjoy Tomato rice.

Baingan bharta (Eggplant based dish) -Quick and easy

2011-11-12T14:30:00.005+01:00

Baingan bharta is a eggplant based dish. It is made

with minimum spices. Roasted eggplant forms the
base of the dish. The following recipe is the quick and
easy version of the original recipe, but it tastes the same
as the original. This recipe has no onions and
garlic and hence takes less time too prepare.

The following recipe serves 2 people.
Time required: 25-30 minutes

Ingredients
Eggplant - 1 Medium sized
Red capsicum - 1/4
White capsicum - 1/4
Green chili - 1
Ginger - 1/2 inch
Tomatoes - 2 medium sized
Cumin seeds- 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder- 3/4 tsp
Garam masala- 3/4tsp
Asafetida - a pinch
Oil - 3 tbsp oil
Chili powder - to taste
Salt - to taste

Step 1: We need the following vegetables. The red and green capsicums, 2 tomatoes, a green chili, ginger and a eggplant (roasted).

Step 2: Roasting the eggplant.
With microwave : Put the eggplant in for 10-12 minutes. Turn the eggplant a couple of times to roast evenly.
With oven : Bake it for 20-25 minutes at 180 degrees centigrade.Turn the eggplant a couple of times to roast evenly.

Step 3: Let the eggplant cool down. Peel it and cut into small pieces. Keep aside.

Step 4: Chop the tomatoes,chili and the capsicums. Grate the ginger.

Step 5: We need the following spices - asafoetida, cumin seeds, coriander powder, chili powder, turmeric powder, garam masala and salt.

Heat 2 tbsp of oil in a pan. Keep the heat at medium. Add the chopped capsicums.

Fry for 2-3 minutes till the capsicums go tender. Get them out of the pan and keep is aside on a plate lined with kitchen towel to soak the extra oil.

Step 6: In the same pan, add two teaspoons of oil. Keep the heat at medium. Add the cumin seeds and the asafoetida.

Add the tomatoes, chili and ginger.

Fry for 7-8 minutes.

Now add all the spices from step 5 in a separate bowl with water to make a thin paste. Add this to the tomatoes. Fry till the oil separates from the mixture.

Step 7: Add the eggplant. Mix it well with the mixture. Add salt to taste.

Cook for 10-12 minutes on medium heat.

Step 8: Add the capsicum we fried before.

Cook for 5 more minutes.

Step 9: Enjoy your 'Baingan bharta'.

Go Green - 10 tips for home

2011-11-11T23:16:00.000+01:00

When it come to being ecologically responsible, it is easy to get scared with all the tech talk - whats my carbon footprint score, what is the rate of degradation of ozone layer, what is my government doing to be more sustainable? Well, it is important to have a know about these things, but I believe one should also focus on the steps one takes at home instead of just focusing on the big picture. Each step makes a difference. It gives you a sense of satisfaction that you are making an impact.
A few simple changes around your home can save you money and leave the planet a much better place. Why not give it a try....

1. Switch your light bulbs to CFLs ( Compact fluorescent lamp)

2. Use cloth towels in the kitchen instead of paper towels.

3. Buy/ Switch to appliances which are energy efficient. Look for the energy star labels while buying.

4. Pay bills online. Ask you banks and other people you do business with, to send you electronic receipts, documents etc. whenever possible. Sign up for e-statements with your bank.

5. Fix leaky faucets ASAP.

6. Reduce the use of hot water for your washing machine. Most clothes don't need to be washed in hot water, unless they are super dirty or woolens.

7. For drying clothes use a grying stand or clothesline instead of the dryer.

8.Take shorter showers. Save water, save energy. Try to forget the bathtub.

9.Keep your appliances, cell phones, laptops etc. as long as possible instead of upgrading them very frequently.

10.Donate old stuff to charities instead of throwing them away. You will be recycling your items and somewhere someone will be really grateful to you for your things.

Jeera Aloo (potato based dish)

2011-11-11T01:48:00.002+01:00

One of the most popular vegetarian dishes, Jeera aloo,
is an integral part of North Indian cuisine. It is very
easy to make and requires very few ingredients. The name "jeera aloo" literally translates to potatoes with cumin seeds.

The following recipe serves 2 people.
Time required: 25-30 minutes

Ingredients :
Potatoes - 3 medium sized
Oil - 3 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Green chilies - 1 or 2
Onion - 1 medium sized
Ginger - 1/2 inch piece
Garlic - 1 clove
Turmeric powder - 3/4 tsp
Cumin powder - 1 tsp
Chili powder - to taste
Coriander powder - 1 1/2 tsp
Asafetida - a pinch
Salt - to taste

Step 1: We need four medium sized potatoes. Boil and peel the potatoes. Boil them to a consistency so that are cooked thoroughly but are firm.Chop them into bite size pieces and keep them aside.

Step 2: We need the following spices : (a) Cumin seeds, mustard seeds, ginger, garlic, chili and onions. We can either use dried red chilies or green chilies, and if you like it spicy add them both. I am adding two green chilies for this preparation. Keep the heat at medium level. We also need (b) asafetida (hing) and fenugreek (methi) seeds. Chop the onions, garlic, ginger and chilies finely.

(a)

(b)

Step 3: Heat 2 tbsp oil in a pan.Once the oil is hot add the mustard seeds. Wait for them to crackle, then add the cumin seeds and asafetida. Fry them for a minute.

Add the chopped onions, garlic, ginger and chilies. Fry them in medium heat for 4-5 minutes. Then add the fenugreek seeds. Add salt to taste.

Fry for 3-4 more minutes or till the onions turn glossy.

Step 4: Now we need (c) cumin powder, coriander powder, turmeric and chili powder. Mix them together and add 2 tablespoons of water to make a paste.

(c)

Step 5: Add the paste to the onions. Cook in medium heat till the oil separates from the mixture.

Step 6: Now add the potato pieces. Coat them well with the mixture. Keep cooking for 10 more minutes on medium to low heat.

Step 7: Enjoy Jeera aloo!

Rajasthani Kadhi - Made Easy

2011-11-05T21:36:00.009+01:00

This mildly spiced main course dish hails from the western part of
India, namely Rajasthan. This dish is simple to make. It is rich in
proteins and uses very little oil, which makes it a healthy sabzi
by Indian standards.

So then, lets start cooking...

Part 1: Making the besan pieces

Step 1: We need 150 grams of gram-flour (besan).

Step 2: And carom seeds (ajwain), chilli powder, salt, turmeric powder and vegetable oil.

Step 3: Mix these ingredients. You will get a lumpy powder.

Step 4: Mix 100 grams of plain unsweetened yogurt to it.

Step 5: Mix it well, knead for a few minutes. The final result will be a soft sticky dough like this :

Step 6: Oil your palms and roll the dough into 3/4 inch thick rolls. You will end up with 8-10 rolls.

Step 7: Bring water to boil in a large pot. Gently drop the pieces in the water. As soon as they get cooked, they will start floating on the surface. It will take about 7-8 minutes.

Remove the cooked pieces from water and place them on a paper towel to drain the extra water.

Step 8: Let the pieces cool down. Cut them into bite size pieces and keep the aside.

Part 2 - The Gravy!

Step 9: Take 200 grams of plain unsweetened yogurt and add to it 1 tablespoon of gram flour, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric and 1 tablespoon of coriander powder (dhaniya).

Mix them well into a smooth paste.

Step 10: We need 1 bay leaf, 3 red chillies, a pinch of asafoetida, a teaspoon of cumin seeds, a teaspoon of mustard seeds and 3 cardamoms.

Step 11: Heat oil in a big pan. Put the cumin seeds and let them splutter. Put in the mustard seeds. Fry for a minute. The mustard seeds will start spluttering.

Add the rest of the Step 10 ingredients. Fry for a minute.

Step 12: Add the yogurt mixture into it. Let it cook for 3-4 minutes. Please note that the heat should be medium.

Step 13: Add 200 ml of water to it.

As soon as the mixture comes to boil add the pieces from Part 1. Add salt to taste.

Cover the pan and change the heat to low. Let the mixture simmer for 25-30 minutes.

Step 14: Enjoy your Rajasthani Kadhi !

Vegetable Biriyani - Made Easy

2011-10-30T15:02:00.002+01:00

This is spicy, tasty and remotely nutritious, due to all the
vegetables that go in it. This dish is usually served on special
occasions.The usual accompaniments to biriyani are raita,
which is a curd based sauce and saalan, a spicy curry.

So then, lets start cooking...

Step 1: Cut vegetables into bite size pieces. Include as many varities of veggies as possible. It adds to the taste and the dish looks more colorful.

Step 2: Get some cloves, cardamoms, black cardamoms, a bay leaf, a one- inch cinnamon stick and javitri together. You can leave out javitri, as it is usually hard to find in regular Indian grocery shops.

Step 3: Heat oil in a big flat bottomed pan. Add the spices from step 2. Saute them in medium heat for 5 mins and then add Jeera (cumin seeds). I have added shahi jeera, because it tastes better.

Step 4: Add two teaspoons each of ginger paste and garlic paste. Saute in medium heat for 3-4 more minutes. Then add the cut vegetables. Add some green chilies. Let the vegetables cook for 10 further minutes.

Step 5: Add 75g of biriyani masala. I am using the store bought one for this preparation, however you can make your own home-made biriyani masala. (Recipe coming soon). Mix it so that the veggies are coated properly with the masala. Add coriander leaves.

Step 6: Add 100g plain curd/yoghurt. Cook till the vegetables are almost done. Then keep the vegetables aside.

Step 7: Soak 300 grams of basmati rice or any other flavorful rice in water for 30 minutes. It helps in separating the starch from the grains, so that when you cook the rice the grains don't stick to each other. After 30 mins drain the rice and put it in boiling water. Add salt to taste, a tea spoon of oil and some jeera to the water. Close the heat when the rice is almost done but not completely done.

Step 8: In a thick bottomed pan, add the half the cooked veggies. Spread them properly. Then add 75 g of plain yogurt. Add cashews and raisins (These are optional).

Step 9: (Optional) Add some crispy fried onions.

Step 10: Add a layer of half the cooked rice. Then add the rest of the vegetables. Top it with a layer of rest of the rice. Cover the pan.

Step 11: Fill a big pan with 2 inches of water. Then put the pan with the rice and veggies in it. and cook on medium to low heat for 30 mins.

Step 12: Enjoy your biriyani!