Tomato vuragaya easy way

Semiya Biryani Recipe | vermicelli biryani recipe

semiya biryani recipe – perfect for quick breakfast, lunch or dinner. A simple biryani can never beat a dum cooked layered biryani, but still i cook a normal biryani many times since it is simple to make, doesn’t take much time and tastes good as well. I made this easy semiya biryani months ago for a quick lunch. This goes good in the lunch box, keeps fresh and flavorful for long hours due to the addition of spices. If making for the kids, minus the chili powder and use less spicy chilli.

A mint raita pairs best with this vermicelli biryani, but onion raita also goes well.

step by step photos on how to make semiya biryani recipe

1. Dry roast semiya until lightly golden. Do not brown them. Set them aside in a plate. Chop the veggies to small bites otherwise they may not cook well. Set them aside.

2. Heat oil in a pan, add dry spices and saute till they begin to splutter.

2. Add sliced onions, slit green chilli and saute till transparent.

3. Add ginger garlic paste and fry until the raw smell goes off.

4. Add mixed vegetables, chopped mint and coriander leaves. Stir and fry for 2 to 3 minutes.

kalakand recipe | how to make easy kalakand recipe in 10 minute

Easy kalakand recipe with condensed milk and paneer in just 10 minutes. A popular Bengali Sweet that can be prepared even by bachelors. This recipe needs only 4 ingredients: very little milk, condensed milk, paneer and a flavoring ingredient like cardamom powder. It tastes deliciously delicious with a crumble texture just like the one sold in sweet stalls.

The authentic Kalakand recipe calls for curdling milk to make paneer, next condensing the milk for hours and the next process is same as mentioned below. The recipe Iam sharing today is just a cut short method to make a great tasting kalakand that can be prepared on any occasion without having to toil for hours.

I highly suggest using a heavy bottom pan. I tried using a heavy bottom nonstick, but it began to stick, so I transferred it to a stainless steel heavy bottom pan and it worked right.

how to make kalakand recipe in 10 mins with step by step pictures

1. To make paneer check this post on how to make soft paneer. Crumble the paneer and set aside.
2. Keep your nuts ready. I pulsed some pistachios, you can use silvered almonds or pulsed almonds whatever is handy. Chopped nuts will also do
3. Grease a plate. I had a parchment paper handy so i placed it on a plate instead of gresing. You can use foil too or just go ahead with a greased plate.
4. Add condensed milk to a heavy bottom pan and begin to warm up on a low flame

5. Add paneer, milk and kewra water or cardamom powder or rose water

6. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan. Switch off the stove. If you can manage can increase the flame to medium while cooking. It took about 8 minutes for me on a medium to high heat with constant stirring.

Cooking - Hyderabadi Chicken Dum Biriyani

Cooking with Kalyan - Hyderabadi Chicken Dum Biriyani

The reason why I haven't been cooking and blogging here for so long, is that I recently moved to the US - I now live in Bensalem, PA. It's a small, quiet suburb, so quiet, and I love it!  It's been a month since I came here, and I've been fortunate enough to meet some very nice people.

I must mention Revathi and her small, but beautiful family. They were nice enough to let me stay with them for a week, while I was waiting for my new apartment to be ready. And they, along with a few others, have soon become the family I have here, so far away from home.

And the best part about meeting so many new people, is that one of them turns out to be as crazy about cooking as me - Meet Kalyan a.k.a. Kalyan. He is an amazing cook and a super fun person to hang out with. And it is to him that I owe this brilliant Dum biriyani recipe. I am now his apprentice and he's going to teach me how to make all these exotic Indian recipes. And I will, of course, share them with you.

So what was originally an invitation to watch this masterpiece being made turned into a hands-on workshop when Kala slit his hand with an over-sharp knife. Thanks to that accident, I got to actually make this myself, under the careful supervision of the master, of course. Kalyan says this particular recipe has been coined from 5 different recipes, taking the best of each and turning it into one big pot of awesomeness! He has even won awards for this Biriyani, and I can personally vouch for it. It was nothing short of amazing!

Oh and thanks Revathi and Varma, for letting us use your Kitchen. No one bests you at making guests feel at home. We went through your entire pantry and played real life 'Kitchen'.  And Varma, I promise that when we make a video log of this recipe, you can host the show ;)


Hyderabadi Chicken Dum Biriyani
Serves 7-8
 
You will be needing
For the Marinade
- 1kg Chicken
- 2 handfuls of crispy fried onions
- 2tsp ginger garlic paste
- 1-2tsp red chilli powder
- 1/4tsp turmeric powder
- 6 green chillies, chopped finely
- A handful of mint leaves
- A handful of green coriander, chopped
- 1tsp garam masala
- 3-4 tsp thick fresh curd/yoghurt.
- Juice of a whole large lime (2 Indian lemons)
- 1/2tsp Black Jeera (Kaala Jeera)

For the Rice
- 4 cups Basmati rice
- 1 large stick of cinnamon
- 4-6 cloves
- 3-4 green cardamom pods
- 1/2tsp Black Jeera (Kaala Jeera)
- 2 bay leaves
- 2tsp ghee
- Salt to taste

For the final assembling
- 2-3 pinches of orange-red food colour, dissolved in milk. (I asked Kala if there would be a better flavour if substituted with Saffron, but he strictly says No. The saffron imparts its signature flavour and ruins this dish.)
- A handful of chopped coriander
- 2-3 handfuls of fried onions.
- Juice of a lime

Method

Step 1: Prepping the chicken and the rice

- First, add the red chilly powder, turmeric powder and salt to the chicken. Let it sit for about 15 minutes. Then add the remaining ingredients for the marinate. Set aside for an hour.

- Soak the Basmati rice in water for an hour.

Puliyodharai - Tamarind rice - Puliyogare

Puliyodharai - Tamarind rice - Puliyogare

Part of the reason I made this recipe from scratch was because I needed an excuse to use that spice/coffee grinder.  So here you go, a simple and super quick recipe for a very tasty dish.

Puliyodharai serves 4

For the rice:
- 2 cup raw rice
- 4 cups water
For the dry mix:
- 2 1/2 tbsp  Whole coriander seeds (dhaniya)
- 1 tbsp Channa dal
- 1/2 tbsp Urad dal
- 1/2 tsp methi seeds
- 1/2 tsp whole Cumin
- 1 1/2 tbsp white sesame seeds
-  2 sprigs of Curry leaves (roughly 15 leaves)
- 1/2 tbsp black pepper corns
- 4-5 Dry red chillis (mine was a spicier chilly, so it blew my top. Use your usual chilli according to judgement)
For the tadka:

Snack Gourd Pachadi - Snack Gourd in yogurt sauce - Pudalangai thayir pachadi - Snakegourd Perugu Pachadi - Simple and healthy side dish recipe - Simple Raita Recipe

I love to try different kind of pachadi / raita esp with vegetables. It is a good side dish for one pot meals. I am  a big fan of snack gourd  from my childhood. When I was searching my fridge for a vegetable  used for raita I saw snack gourd and remembered the pachadi I had in one of the marriages. So I have decided to try it out. It came out nice. 

Ingredients:

Snack gourd / pudalangai - 1 cup (diced into 1/2 inch cubes)
Curd - 1 cup
Turmeric powder - 1/4 teaspoon
Dry red chillies - 1-2 (adjust to your spice level and break into pieces)
Oil  - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Roasted Cumin powder - 1 teaspoon
Asafoetida - pinch
Garlic - 1-2 (optional)
Urad dhal - 1 teaspoon
Curry leaves - 10
Mint / Coriander leaves - 1 teaspoon (optional)

Method:

Healthy Veg Biryani .. almost zero oil, almost…

Ingredients:

 Basmati Rice – 2 cups
Mixed Vegetables : Carrot, Green Peas, Beans, cauliflower, brocolli ( chopped finely)
2-3 Onions – Thinly sliced vertically
2 Large tomatoes, pureed 
Ginger-garlic paste – 1 tbsp
Chopped Coriander Leaves – 1/2 cup

Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tbsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – 2 tsp
1 tsp black peppercorns ( sabut gol kali mirch)
Milk – 3 tbsps
Cardamom powder – 1/2 tsp ( Elaichi )
Clove – Cinnamon powder – 1/2 tsp ( laung- dalchini powder)
2 tbsp Kasuri Methi

Salt to taste
1 Tbsp oil 
1 Cup low fat yoghurt 

Method:
Mix 1 tsp garam masala , Turmeric powder, 1 tsp salt, cumin powder, red chilli powder, coriander powder, tomato purée  and ginger garlic paste with yoghurt . Add all the chopped vegetables and mix well. Vegetables should be well coated. Keep aside for 1-2 hours.

Boil 3 cups of water with milk, cardamom powder, clove-cinnamon powder,  peppercorns. Add Basmati rice and cook till water evaporates and the rice is almost cooked. NOTE  that the rice must not be completely cooked and mushy. It should be separated well. 

Drain the rice in a colander and keep aside. 

Pre-heat the oven at 180 degree, meanwhile we fry the vegetables

Now, heat the oil in a pan and add the marinated vegetables into it. Fry them uncovered on a medium-low flame for around 10 min till they are tender but still crisp. Vegetables should not be mushy. Turn the gas off and keep the vegetables covered for another 5 min. 

Now take an Oven safe dish and layer the rice and vegetables one by one. Make sure the top layer is rice. 

Cover it with Aluminium foil and cook in oven for around 20 minutes. Sprinkle the garam masala over the biryani and Kasuri methi and cover again. Bake for further 20 minutes

Heat a pan and roast thinly sliced onions on a medium flame. If it sticks, sprinkle some water on it till it turns brown and crispy. 

Just before serving, sprinkle chopped cilantro and roasted onion on top