VEGETABLE TAHARI-VEG PILAF WITH THE NUTRITION FACTOR!!!

Tahari comes in the category of Biryani but the method of preparation is different,here the ingredients are cooked along with rice ,a One -pot meal to make your lunch or dinner special.Its prepared a lot in Hyderabad homes and relished by each and everyone.

Heres the recipe:

Cooking time:35-40mins.

Preparation time:20mins.

Serves4-5 persons.

Ingredients:

• Rice-3cups
• Mixed vegetables- 2cups(Carrots,French beans,Cauliflower,Peas,potatoes)
• Tomatoes- 250gms(chopped)
• Onions-2no(sliced)
Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,1/2 tsp shahjeera.
Ginger and garlic paste- 1tbsp
Red chilli powder-1 1/2tsp
Turmeric powder-1tsp
Corriander powder-1 tsp
Green Chillies(slit)- 2-3
Corriander leaves(chopped)-1/2 cup
Mint leaves(chopped)-1/2 cup
Oil-3/4 cup
Salt to taste

Cooking method:

• Wash and soak the rice for 30mins.
• Wash and cut all the vegetables in samll pieces.
• In a deep pan heat oil add onions and saute till golden brown now add whole garam masala and ginger and garlic paste and saute for another minute.
• Add tomatoes and vegetables and all the rest ingredients except mint,corriander and green chillies.Add 1/2 cup of water.cover and cook till vegetables half done and mixture absorbs all water
• Now for every 1 cup of rice add 1 1/2cup of water that is 4 1/2 cup of water and let it come to a boil.
• Now add rice along with mint,corriander and green chillies,mix well and Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot with  any Salad or Chutney

BROWN RICE-BAGHARA CHAWAL!!!

This dish is a normal rice Or Basmati rice cooked in onions and whole spices which gives a great taste and fragrant aroma,It's a great accompaniment for any curries.This dish is also part of Hyderabadi cuisine.
Heres the recipe:
Cooking time:25mins
Preparation time:10mins
Serves-6

Ingredients:

• Basmati rice- 3cups
• Onions/Piyaz-2 no(medium-sliced)
• Ginger paste/Adrak paste-1tsp
• Garlic paste/Lehsun paste-1tsp
• Whole spices- Green cardamom/hari elaichi-6,Bay leaf/Tez patta-2,Cinnamon stick/Dalchini-2"inches,Caraway seeds/shahjeera-1tsp.
• Oil-3tbsp
• Salt to taste.

Cooking method:

• Wash and soak the rice for atleast 30mins.keep aside.
• In a deep pan heat oil add sliced onions and cook till golden brown now add ginger paste,garlic paste and all the whole spices and stir for another minute.
• Now add  6 cups of water and salt and let it boil.When the water starts boiling put the rice(drain all the water in which you have soaked the rice).mix well,cover and let it cook on a medium flame for 4-5minutes,now stir again delicately else the rice grains will break.and cook for another 3minutes. after this the water will be fully absorbed and rice 3/4th done,If you find the rice is still little uncooked then add 1/4th cup of water,cover and let it cook on a very sim flame for 10minutes.
• Ready to serve with any curries.

CHICKEN PULAO- PILAF OF CHICKEN COOKED IN MIXED SPICES!!!

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices.when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.
Heres the recipe:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Rice- 750gms
• Yogurt- 100gms
• Onions- 1no(thinly sliced)
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between to see the mixture not  sticking to the bottom.
• For every  1 cup of rice add 1 cup of water.let it boil.
• Now add washed rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2 cup of water

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot with Curd raita.

DAHI KA KEEMA-MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS!!!

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.
I usually serve this with Cashewnuts rice,the combination goes very well.Try it out and you all will love it.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with Cahewnuts-Rice or your choice of accompaniment.
  
  

KAJU RICE-RICE WITH NUTTY CASHEWNUTS AND GREENY CILANTRO!!!

KAJU RICE-This Rice dish is a very good accompaniment to anything from plain dal to korma to keema to any curry.
The cashewnuts makes it rich and the Ghee/butter gives it a nice flavour.This can be served at special occasions.its a quick preparation too,Good for sudden guests.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves-4

Ingredients:

• Basmati rice-500gms
• Cashewnuts- 20no
• Corriander leaves/kotmir/cilantro(chopped)- 1/4cup
• Mint leaves/pudina(chopped)- 1/4cup
• Onions(thinly sliced)-1no
• Whole garam masala- Cinnamon stick/dalchini- 2"piece,Clove/laung- 3no,black peppercorns/kali mirch-4no,Green cardamom/hari elaichi-2no,Caraway seeds/shahjeera-1/2tsp.
• Salt to taste
• Ghee/Butter- 1/2cup

Cooking method:

• Wash and soak the rice for atleast 30mins.
• In a pan heat Ghee add sliced onions and fry till golden.Remove and keep aside.
• In the same ghee fry cashewnuts till golden.Remove and keep aside.
• In a deep vessel put around 8cups of water along with salt and whole garam masala let the water boil,now add the rice and cook till 3/4th done.drain the excess water.
• Now add the remaining ghee,cashewnuts,chopped corriander and mint leaves and fried onions to the rice,Mix well.Put around 1/4th cup of water and cook the rice covered for around 10mins on avery slow flame till rice is done.
• Serve hot with your choice of dish.

BROCOLLI FRY- WITH GOOD CARROT AND CABBAGE!!!

This is a Chinese recipe very quick can be made in a jiffy and nutritious.And the greeny crunchy brocolli tastes best.
Heres the recipe:


Cooking time:10mins
Preparation time:10mins
Serves- 2







Ingredients:

• Brocolli florets-150gms
• Carrot(juliennes)- 1no
• Onions(slices)- 1no
• Ginger(juliennes)-1tsp
• Cabbage(chopped)- 100gms
• Oyster sauce- 2tsp
• Green chillies(chopped)- 2no
• Black pepper powder-1/2tsp
• Salt to taste
• Cooking oil- 2tbsp

Cooking method:

• Heat oil in a pan,add ginger and saute for a minute do not brown it.
• Add onions and green chillies and cook till onions are transparent,add cabbage and carrot,and cook covered for 5 minutes.
• Add brocolli and all the other ingredients and cook covered for another 5-6mins.
• Serve with Naans or Rice.

CHICKEN BROCOLLI-WITH THE GOODNESS OF ROASTED SESAME OIL!!!

This is a chinese  recipe with the use of  roasted sesame oil,easy to prepare,light and most important good taste.
Brocolli adds to its taste and garlic always makes any dish healthy and flavourful.Heres the recipe:

Cooking time: 20mins
Preparation time: 10mins
Serves: 4

Ingredients:

• Chicken pieces-500gms
• Black pepper powder- 1tsp
• Green chilli sauce- 1tsp
• Garlic(chopped)- 2tsp
• Soy sauce- 2tsp
• Brocolli florets-150gms
• Worcestershire sauce-1tsp
• Salt to taste
• Cooking oil-2tbsp (preferred roasted sesame oil)

Cooking method:

• Clean the chicken trimming all the excess fat and wash.
• In a deep pan put oil warm it,add garlic and saute it for a minute and now add the chicken pieces and cook for about 10mins stirring.
• Add black pepper powder,green chilli sauce.Mix well.
• Add the brocolli,soysauce,worcestershire sauce and salt to taste.
• Cook covered for 5 min,dont overcook the brocolli and remember soysauce and worcestershire sauce have a good amount of salt so check before adding salt.
• Serve hot with Naans or Fried rice.

CHINESE FRIED RICE-WITH SUCCULENT CHICKEN IN FLAVOURFUL SOY SAUCE!!!

CHINESE CUISINE-characterised by the use of garlic,soy sauce,chinese 5-spice powder,sesame oil and monosodium glutamate(Ajinomoto) popularly known as the chinese salt,the recipes are often stir-fried in a wok on high flame.The vegetables or meat used like chicken,lamb,beef or any seafood are often par-boiled(boiling for a brief period till it is half cooked) or fried before,so the final cooking time is reduced and it gets ready quickly.Stir in the vegetables,meat,sauces and spices and the dish is ready.

In brief I will write about the most common ingredients of Chinese-cuisine:

1. Chinese vegetables: Chinese brocolli,Chinese cabbage,Bok-choy,Yu-choy.
2. Chinese dried ingredients: Dried Fungus,Dried chinese mushrooms.
3. Chinese spices: Fennel seeds,8 star anise,Cinnamon,Szechuan peppercorns,garlic,ginger.
4. Chinese cuisines: Shandong cuisine,Cantonese cuisine,Szechwan cuisine,Hunan cuisine,Fujian cuisine,Anhui cuisine,Zhejiang cuisine,Huaiyang cuisine.

Mild in flavours,commonly less spicy and aromatic and yet so amazingly tasty best describes this cuisine.Many parts of the World have adapted this cuisine in their own way to suit their local palates like Indo-Chinese,American-Chinese.Chinese cuisine has become one of the most popular cuisines in the world.
Heres my first step towards this culinary journey of Chinese cuisine.

Ingredients for Chinese 5-spice powder:
(Five-spice powder encompasses all five flavours - sweet, sour, bitter, pungent, and salty)

• Peppercorns/kali mirch- 4tsp
• Star anise/chakra phool- 8no
• Cloves/laung- 1/2tsp
• Cinnamon/dalchini- 1tbsp
• Fennel seeds/saunf- 1tbsp. 

Cooking method:

• Dry roast all the ingredients for about 3 mins on medium flame till you get a nice aroma.
• Cool and grind to a fine powder.
• Mix all the ingredients well and keep it in air-tight container and use sparingly.

Ingredients for fried rice:

• Rice- 2cups
• Chicken boneless-200gms
• Carrot(chopped)-1/2cup
• Eggs(beaten)-2no
• Spring onions (green portion-chopped)- 1/2cup
• Black pepper powder- 1/2tsp
• Garlic(chopped)- 1tsp
• Soy sauce-2tbsp
• Salt to taste
• Oil-3tbsp   (preferred-sesame oil) 

Cooking method:

• Wash and boil the rice in 6 cups of water till cooked completely,drain the excess water in a sieve.Put cold water so that rice grains are not sticky and rice doesnt cook further.Keep aside
• Cut the chicken piece in to thin long pieces like juliennes,removing all the excess fat and clean thoroughly.
• In a pan heat oil add eggs,scramble them,add garlic and saute for another 1 min.
• Add chicken juliennes and carrot and cook for another 5 mins on high flame stirring.Add 1/4cup water and cook covered for 2mins on a slow flame.
• Add boiled rice and spring onions.
• Add pepper powder,salt and soya sauce and stir fry for another 5 mins.
• Serve hot with hot garlic sauce.

CHANA PULAO-CHICKPEAS,CARROT COOKED WITH RICE!!!

PULAO-a member of the widely appreciated family of  'Biryani'.In this the rice is cooked with meat,vegetables,spices and herbs unlike in Biryani where the rice and meat or vegetables are layered and cooked in its own steam.
Chana pulao-the chick peas gives it a nice nutty flavour(you can substitute it with chicken) and it is cooked in corriander seeds water,Aromatic!!
Heres the recipe:

 Cooking time: 30mins
 Preparation time:10mins
 Serves-5

Ingredients:

• Chick peas/Kabuli chana(cooked)-1cup
• Rice- 3cups
• Corriander seeds- 1/2cup
• Carrot(small cubes) - 1no(medium sized)
• Green Chillies(chopped)-8
• Whole garam masala-4 cloves/laung ,2"cinnamon/dalchini,peppercorns/kali mirch-5,Caraway seeds/shahjeera-1/2tsp
• Onions(sliced)-1 no(medium size)
• Tomatoes(chopped)- 4no(medium-sized)
• Ginger and garlic paste-2tsp
• Corriander leaves(chopped)- 1/2cup
• Salt to taste
• Oil-3/4cup

Cooking Method:

• Wash and soak raw chickpeas overnight,and pressure cook them till they are soft.
• Wash and soak rice for about 30mins.
• Take corriander seeds in a deep pan,add 4 cups of water and reduce till its 2cups.
• In a deep pan,add oil heat it and then add the onions saute till golden brown,now add ginger and garlic paste,whole garam masala,chopped green chilli saute for a minute or two.
• Add the tomatoes and cook till tomatoes are soft and pulpy.
• Add carrot and corriander leaves and cook covered for another 5 mins,adding little water.
• Now put the corriander seeds water 1.e 2cups and more 3 cups water,chick peas and salt and let it come to a boil.
• Add rice at this stage,stir well and cook covered stirring in between,when all the water gets absorbed,let it cook for another 5 mins in its own steam.

Note: If the rice is not cooked and no water is left add little water  about 1/4cup.

• Serve hot with Curd-raita.

This goes to CWS event hosted by Radhika and Priya.

CHICKEN-CASHEW FRIED RICE!!!

Some left-over rice in my fridge gave the birth to this creation of mine,pondering over it for a while on wht to do with it and I came up with this idea and the final result is so deliciously yummy,So the next time theres some rice in ur fridge without a thought give this a try.Heres the recipe.

Cooking Time:30mins
Preparation time:15mins
Serves:4-5




Ingredients:

• Cooked Rice- 3cups
• Yogurt- 1/4cup
• Onions(sliced)- 1
• Garam masala powder- 1/2tsp
• Red chilli powder- 1 tsp
• Ginger n Garlic paste- 1tsp
• Turmeric powder- 1/4tsp
• Cashewnuts- 15
• Chicken with bones- 250gms
• Cooking oil- 3tbsp
• Corriander Leaves(chopped)- 1/4cup
• Mint leaves- 1/4cup
• Salt to taste

Cooking Directions:

• Clean the chicken trimming the excess fat.Apply little salt,1/2tsp red chilli powder and 1/2tsp ginger and garlic paste.
• Take 1 tbsp oil ia pan and fry the cashewnuts till golden brown,remove and keep it aside.
• Put 1 tbsp oil again in the same pan and fry the chicken pieces till golden brown,remove and keep aside.
• Add 1tbsp oil in the same pan and put the onions and fry till golden brown,add ginger n garlic paste saute for a minute and then add the yogurt,garam masala powder,red chilli powder,turmeric powder and salt to taste.Cook till mixture well cooked.Now put the rice along with corriander and mint leaves and half of the fried Cashewnuts and the Chicken pieces.
• Mix well,cover and cook for another 10mins on a very slow flame.
• Serve hot.garnished with fried Cashewnuts and enjoy with Curd-raita

Spicy Tahari!!!

This spicy rice main dish is very popular in India.It is cooked with lamb/chicken/beef/vegetables + rice and other spices.Its a form of Biryani,but the cooking procedure is entirely different.Have it for any Sunday lunch or any day and your meals will become more special.Heres the recipe with chicken.

Cooking Time:30-35 mins

Preparation Time:15mins
Serves 4-5



Ingredients:

• lamb/chicken/beef-500gms
• Rice- 3 cups
• Red lentils/Masoor dal-1/4 cup
• Onions(sliced)- 2
• Tomatoes(chopped)- 500gms
• Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,2 bay leaves,1/2 tsp shahjeera.
• Ginger and garlic paste- 1tbsp
• Red chilli powder-1 1/2tsp
• Turmeric powder-1/2 tsp
• Corriander powder-1/2 tsp
• Green Chillies(slit)- 2-3
• Corriander leaves(chopped)-1/2 cup
• Mint leaves(chopped)-1/2 cup
• Oil-3/4 cup
• Salt to taste

Cooking Directions:

• Clean the chicken pieces trimming all the excess fat n cutting in to medium sized pieces.
• Wash and soak the rice for 30mins.
• Heat oil in a vessel and put the onions and cook till brown then add the whole garam masala and let it crackle for a minute.
• Then add the ginger and garlic paste,then add tomatoes and saute till tomatoes become soft.
• At this point add Chicken,Turmeric powder,red chilli powder,corriander powder and salt to taste.Add 1/2 cup water and Cover and cook for atleast 15 minutes.
• Put water.Now for every 1 cup of rice you have to put 1 and 1/2 cupof water.As the rice is soaked it vl require less water,if you put more water the rice will become sticky.
• Let the water boil.
• Then put the washed red lentils,,rice,corriander leaves,mint leaves and green chillies.
• Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15-20 mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot with Curd-raita.

Forever-Favourite Mutton Biryani!!!

I think the less said the better for this World-renowned Indian dish.It needs no introduction,originating in Persia,and took many a turns to arrive in India.'The word 'Biryani' originates from the Persian word 'Birian' meaning "fry before cooking".To make Biryani, mutton is fried in ghee and
 par-cooked,cooked (Pakki yakni) or the mutton is kept raw marinating in youghurt and other spices(Kacchi yakhni).Separately,the Rice is par-cooked. The rice and meat are layered (layer of rice on top of layer of meat) in a cookware.The cookware is sealed with dough and Dum cooked (baked) on low heat.One of the most famous variation of this dish is the "Hyderabadi Biryani",originating in Hyderabad,influenced by the Mughals.It's a permanent fixture of the menu across the Globe.There are varieties in this category "Veg-Biryani","Chicken-Biryani","Fish-Biryani","Prawns-Biryani",with variations in the ingredients and the way of cooking them.
I know u all will love this recipe.This recipe is of Pakki Yakhni.Give it a try!!


Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons.





Ingredients:
For yakhni

• Mutton- 1 kg
• Yoghurt- 250 gms
• Green chillies(broken in halves-not cut!!)-5-6  
• Red chilli powder- 1 tsp  
• Garam masala powder-1 1/2tsp  
• Ginger n garlic paste- 4 tsp  
• Corriander(chopped)- 1 bunch  
• Mint(chopped)- 1 small bunch  
• Fried onions-1/2 cup  
• Nigella seeds(kalonji)-1/4 tsp  
• Onions (medium sized-sliced)- 1  
• Turmeric powder-1/4 tsp  
• Oil-1/2 cup  
• Salt to taste 

For rice:

• Wole garam masala-1"cinnamon stick,1 tsp shahjeera,8 cardamom,5 cloves 
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron color-1/4 tsp 
• salt to taste

Cooking Method:

• Wash and soak the rice for 30 mins.  
• Clean the lamb n mix all the ingredients and half of the fried onions.If kept for marinating for atleast 1/2 hr,it brings out a better taste. 
• Take oil in a vessel n put the mutton.Add 1 cup water and cook till mutton well cooked.It takes 30 mins for this process.you can add little water if the mutton is not cooked n mixture becomes dry.Finally the meat has to become tender and there should be no water left. 
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee,put 1/4 th cup water,arrange a layer of half of the rice and then put the mutton layer and finally rest of the rice,put fried onions,saffron color mixed in little milk and ghee,put on high flame for just 2-3mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 mins.while serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve with Curd Raita.