89> Dum aloo recipes=( 89+=90+=91+=92+=93+=94+=95+=96+=97+=98 )
kashmiri dum aloo recipe – baby potatoes in a spicy vibrant curd based gravy. a recipe from the kashmiri cuisine.
kashmiri dum aloo is the most repeated one. the reason being its easy and i just need to prepare rice and a side veggie dish or salad by the side.
prep time 30 mins
cook time 20 mins
total time 50 mins
kashmiri dum aloo - a spicy dum aloo from the kashmiri cuisine
recipe type: main
cuisine: kashmiri
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
for cooking potatoes:
500 grams potatoes or 20 to 22 baby potatoes
3 to 3.5 cups water
¼ tsp salt
for preparing the gravy:
3 tsp kashmiri red chili powder or deghi mirch + 2 tbsp water
½ tbsp ginger powder
1 tbsp fennel powder/saunf powder
1 tsp shah jeera/caraway seeds
1 inch cinnamon
3 cloves
1 black cardamom
4 to 5 black peppers
1 green cardamom (optional)
6 tbsp fresh full fat curd, beaten or whisked till smooth
1.5 cups water
¾ cup mustard oil for frying potatoes
2 tbsp fresh mustard oil for making gravy or reserve 2 tbsp mustard oil from the ¾ cup that is used for frying potatoes.
salt as required
some caraway seeds as garnishing (optional)
how to make the recipe:
rinse the baby potatoes well. brush or scrub the mud etc from them. take 3.5 cups water in a pan. add the potatoes.
on a medium to high flame boil the water, so that the potatoes are half cooked.
drain them and allow to become warm or cool down at room temperature.
peel the potatoes. this task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.
with a fork, tooth pick or skewer, poke holes in the potatoes all over. halve them or you can keep them whole if they are small. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
whisk the fresh full fat curd or yogurt till smooth. keep aside.
in a small bowl, take kashmiri red chili powder and water.
mix and stir well to get a smooth mixture.
in a pan heat mustard oil till it begins to smoke.
add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
with a slotted spoon, turn them over while frying, when one side is light golden.
remove the potatoes which are golden and crisp with a slotted spoon. fry them well or else they remain uncooked from the center.
place them on kitchen paper towels. fry all the potatoes till golden and crisp.
if you want you can again poke holes in the fried potatoes. this is an optional step.
lower the flame. remove the extra oil and and keep 2 tbsp oil in the same pan. let the oil temperature come down. in the same oil, add asafoetida powder. stir well.
then add the red chili + water solution and stir well. be careful as the mixture splutters.
now add the beaten curd. when you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. add the curd on a low flame.
after adding curd, add water and continue to stir.
stir and mix very well.
then add fennel powder. if you do not have ready fennel powder than you have to make it. roast the fennel lightly on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. you can also grind in a small spice grinder or coffee grinder.
add the whole spices and ginger powder. stir well.
now add the potatoes. again stir.
season with salt and stir again.
cover the pan tightly with a lid. cook the kashmiri dum aloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.
the gravy should become thick. you can always add less or more water depending on how thick or thin you want the gravy. if you cook more, the gravy will reduce more. so depending on what you prefer, you can cook for less or more time.
sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
notes
few tips for making kashmiri dum aloo recipe:
- the spiciness of the dish can be reduced by reducing the chili powder and ginger powder.
- the baby potatoes could also be baked instead of frying them.
- its best to have this dish in the winters and rainy seasons.
tips for using curd in the dum aloo recipe:
1. quality of curd matter. always use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
2. when you are mixing the curd, lower the flame.
3. also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.
punjabi dum aloo has a tang from tangy tomatoes and sweet hint from onions and cashews and in combination with the usual indian spices, what you get is a creamy and delicately spiced & flavored dum aloo.
punjabi dum aloo recipe
prep time 20 mins
cook time 40 mins
total time 1 hour
punjabi dum aloo recipe - creamy and delicately spiced & flavored dum aloo.
recipe type: main
cuisine: indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
10-12 baby potatoes
1 large onion
1 large tomato
½ inch ginger/adrak
2-3 garlic/lahsun
2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes
1 black cardamom/badi elaichi
1 inch cinnamon stick/dal chini
½ tsp turmeric powder/haldi
½ tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf
½ tsp garam masala powder
½ tbsp lemon juice or 1 tbsp yogurt
1 to 1.5 cups water
1 or 2 tbsp coriander leaves for garnishing
how to make the recipe:
rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.
shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.
on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.
add the tomato puree to the browned paste and stir.
after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
stir again and fry till the oil separates. takes about 10-12 minutes.
now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
again fry the masala paste till the oil separates. this takes about 3-5 minutes.
now add approx 1 to 1.5 cups of water. bring the gravy to a boil.
add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
lastly add lemon juice (if you are going to use this, at this stage). add salt.
garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.
92>=veg biryani recipe,
89>=what is dum cooking or dum pukht –
90>=kashmiri dum aloo recipe
91>punjabi dum aloo recipe,
92>=veg biryani recipe,
93>=how to make hyderabadi veg biryani recipe:
94>=preparing hyderabadi vegetable biryani gravy:
95>Idiyappam With Coconut Milk Recipe
96>Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
97>Broken Wheat Upma (A Savory Cracked Wheat Breakfast Pudding)
98>Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding)
90>=kashmiri dum aloo recipe
92>=veg biryani recipe,
93>=how to make hyderabadi veg biryani recipe:
94>=preparing hyderabadi vegetable biryani gravy:
95>Idiyappam With Coconut Milk Recipe
96>Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
97>Broken Wheat Upma (A Savory Cracked Wheat Breakfast Pudding)
98>Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding)
======================================================
89>=what is dum cooking or dum pukht –
dum pukht is a technique of cooking in steam by not allowing the steam to pass. dum pukht literally means choking off the steam. the food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. this does not allow the steam to pass. the food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. nutrients are not lost in this process and thus the food is nutritious too.
kashmiri dum aloo recipe – baby potatoes in a spicy vibrant curd based gravy. a recipe from the kashmiri cuisine.
kashmiri dum aloo is the most repeated one. the reason being its easy and i just need to prepare rice and a side veggie dish or salad by the side.
prep time 30 mins
cook time 20 mins
total time 50 mins
kashmiri dum aloo - a spicy dum aloo from the kashmiri cuisine
recipe type: main
cuisine: kashmiri
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
for cooking potatoes:
500 grams potatoes or 20 to 22 baby potatoes
3 to 3.5 cups water
¼ tsp salt
for preparing the gravy:
3 tsp kashmiri red chili powder or deghi mirch + 2 tbsp water
½ tbsp ginger powder
1 tbsp fennel powder/saunf powder
1 tsp shah jeera/caraway seeds
1 inch cinnamon
3 cloves
1 black cardamom
4 to 5 black peppers
1 green cardamom (optional)
6 tbsp fresh full fat curd, beaten or whisked till smooth
1.5 cups water
¾ cup mustard oil for frying potatoes
2 tbsp fresh mustard oil for making gravy or reserve 2 tbsp mustard oil from the ¾ cup that is used for frying potatoes.
salt as required
some caraway seeds as garnishing (optional)
how to make the recipe:
rinse the baby potatoes well. brush or scrub the mud etc from them. take 3.5 cups water in a pan. add the potatoes.
on a medium to high flame boil the water, so that the potatoes are half cooked.
drain them and allow to become warm or cool down at room temperature.
peel the potatoes. this task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.
with a fork, tooth pick or skewer, poke holes in the potatoes all over. halve them or you can keep them whole if they are small. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
whisk the fresh full fat curd or yogurt till smooth. keep aside.
in a small bowl, take kashmiri red chili powder and water.
mix and stir well to get a smooth mixture.
in a pan heat mustard oil till it begins to smoke.
add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
with a slotted spoon, turn them over while frying, when one side is light golden.
remove the potatoes which are golden and crisp with a slotted spoon. fry them well or else they remain uncooked from the center.
place them on kitchen paper towels. fry all the potatoes till golden and crisp.
if you want you can again poke holes in the fried potatoes. this is an optional step.
lower the flame. remove the extra oil and and keep 2 tbsp oil in the same pan. let the oil temperature come down. in the same oil, add asafoetida powder. stir well.
then add the red chili + water solution and stir well. be careful as the mixture splutters.
now add the beaten curd. when you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. add the curd on a low flame.
after adding curd, add water and continue to stir.
stir and mix very well.
then add fennel powder. if you do not have ready fennel powder than you have to make it. roast the fennel lightly on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. you can also grind in a small spice grinder or coffee grinder.
add the whole spices and ginger powder. stir well.
now add the potatoes. again stir.
season with salt and stir again.
cover the pan tightly with a lid. cook the kashmiri dum aloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.
the gravy should become thick. you can always add less or more water depending on how thick or thin you want the gravy. if you cook more, the gravy will reduce more. so depending on what you prefer, you can cook for less or more time.
sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
notes
few tips for making kashmiri dum aloo recipe:
- the spiciness of the dish can be reduced by reducing the chili powder and ginger powder.
- the baby potatoes could also be baked instead of frying them.
- its best to have this dish in the winters and rainy seasons.
tips for using curd in the dum aloo recipe:
1. quality of curd matter. always use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
2. when you are mixing the curd, lower the flame.
3. also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.
======================================================================
91>punjabi dum aloo recipe,
91>punjabi dum aloo recipe,
punjabi dum aloo has a tang from tangy tomatoes and sweet hint from onions and cashews and in combination with the usual indian spices, what you get is a creamy and delicately spiced & flavored dum aloo.
punjabi dum aloo recipe
prep time 20 mins
cook time 40 mins
total time 1 hour
punjabi dum aloo recipe - creamy and delicately spiced & flavored dum aloo.
recipe type: main
cuisine: indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
10-12 baby potatoes
1 large onion
1 large tomato
½ inch ginger/adrak
2-3 garlic/lahsun
2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes
1 black cardamom/badi elaichi
1 inch cinnamon stick/dal chini
½ tsp turmeric powder/haldi
½ tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf
½ tsp garam masala powder
½ tbsp lemon juice or 1 tbsp yogurt
1 to 1.5 cups water
1 or 2 tbsp coriander leaves for garnishing
how to make the recipe:
rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.
shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.
on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.
add the tomato puree to the browned paste and stir.
after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
stir again and fry till the oil separates. takes about 10-12 minutes.
now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
again fry the masala paste till the oil separates. this takes about 3-5 minutes.
now add approx 1 to 1.5 cups of water. bring the gravy to a boil.
add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
lastly add lemon juice (if you are going to use this, at this stage). add salt.
garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.
===============================================================
92>=veg biryani recipe,
how to make hyderabadi veg biryani recipe
hyderabadi vegetable biryani recipe with step by step photos – this is the most popular veg biryani recipe posted on the blog, tried and tested by many readers. another popular vegetable biryani recipe on the blog is restaurant style vegetable dum biryani
care and attention. there should be no hurry and cooking a biryani takes up some time. yet it is worth it. it is one of the most royal and grand rice based dish from the indian cuisine.
an authentic vegetable biryani is always slow cooked on dum. this cooking on dum gives the biriyani its uniqueness and originality. this is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
what is dum cooking or dum pukht – dum pukht is a technique of cooking in steam by not allowing the steam to pass. dum pukht literally means choking off the steam. the food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. this does not allow the steam to pass. the food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. nutrients are not lost in this process and thus the food is nutritious too.
the subtle flavors of the garam masala, onions and curd are so infused in the vegetables. each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of that veggie.all i can say is that each bite of this hyderabadi dum vegetable biryani recipe was heavenly. as far as the ingredients are concerned, its best to use all the ingredients as mentioned below.
hyderabadi vegetable biryani recipe below:
prep time 45 mins
cook time 45 mins
total time 1 hour 30 mins
hyderabadi veg biryani recipe - a vegetable biryani recipe from the land of the nawabs -hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.
recipe type: main
cuisine: indian
serves: 4 to 5
ingredients (measuring cup used, 1 cup = 250 ml)
prepping rice:
1.5 cups basmati rice, 300 grams
1 cup water for soaking rice
prepping veggies:
150 grams cauliflower, 1.5 cups medium cauliflower florets
90 to 100 grams potatoes, 2 medium potatoes or ¾ to 1 cup chopped potatoes
90 to 100 grams carrots or 1 medium to large carrot, ½ cup chopped carrots
50 grams french beans or 11 to 12 french beans, ¼ cup chopped french beans
8 to 9 button mushroom, sliced or chopped, (optional)
1 small to medium green bell pepper or capsicum, 40 to 60 grams, ¼ to ⅓ cup chopped bell pepper (optional)
½ cup fresh or frozen peas.
115 grams onion or 1 large onion or 1 heaped cup thinly sliced onions
10 grams ginger or 2 pieces of 2 inch ginger or 1.5 tbsp finely chopped ginger or 1 tbsp ginger paste
5 grams garlic or 10 to 12 medium garlic cloves or 1 tbsp finely chopped garlic or ½ tbsp garlic paste
for cooking rice:
2 green cardamoms/hari elaichi or choti elaichi
2 black cardamoms/badi elaichi
2 cloves/laung/lavang
1 cinnamon/dalchini of 1 inch
1 indian bay leaf/tej patta
2 single mace strands/javitri
5 cups water
½ tsp salt or add as per taste
for vegetable gravy:
3 tbsp ghee (can use 3 tbsp oil instead of ghee)
1 tsp shah jeera
1 tej patta
3 green cardamoms
3 cloves
1 black cardamon
1 inch cinnamon
1 cup fresh whisked yogurt/curd/dahi (200 grams)
½ tsp turmeric powder
1 tsp red chilli powder
½ cup water for pressure cooking and ¾ cup water if cooking in a pot
2 tbsp cashews
1 tbsp sultanas/raisins
2 tbsp almonds/badam, raw or blanched, peeled and sliced
salt as required
for assembling and layering:
20 grams coriander leaves or ⅓ cup chopped coriander leaves
5 grams mint leaves or ⅓ cup mint leaves, chopped
4 to 5 tbsp milk
¼ tsp saffron/kesar strands
2 tsp kewra water or rose water
how to make the recipe:
prepping:
pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.
after 30 minutes drain the rice and keep aside.
when the rice is soaking prep all the veggies and other ingredients. keep aside.
cooking rice:
take a deep bottomed pan. add 5 cups water and heat the water on a high flame.
when the water becomes hot, add all the spices and salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon.
bring the water to a boil. then add the rice.
just gently stir with a spoon or fork, after you add the rice.
do not reduce the flame and continue to cook the rice.
the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
drain the rice in a colander. gently fluff and keep aside.
preparing gravy:
in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.
now add the onions. stir and sauté them on a low to medium flame.
onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.
sauté the onions till they become golden brown or caramelize.
then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.
sauté till the raw aroma of ginger-garlic goes away.
add the turmeric and red chili powder. stir and mix well.
next add the chopped veggies. sauté for a minute or two.
add the yogurt. stir. then add water.
season with salt. stir again.
pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.
warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.
when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.
now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.
assembling and layering:
now in a thick bottomed pan, layer half of the gravy first.
then layer half of the rice.
sprinkle half of the chopped coriander, mint leaves and saffron milk.
layer the remaining gravy.
layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.
now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.
take a tava/griddle and heat it on medium flame.
when the tawa become hot, then lower the flame. keep the sealed biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.
for baking - you could also preheat the oven to 180 degree celsius and then bake the biryani in the oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
serve the delicious hyderabadi veg biryani with your choice of raita, onion salad,mango pickle, roasted papad.
hyderabadi vegetable biryani recipe with step by step photos – this is the most popular veg biryani recipe posted on the blog, tried and tested by many readers. another popular vegetable biryani recipe on the blog is restaurant style vegetable dum biryani
care and attention. there should be no hurry and cooking a biryani takes up some time. yet it is worth it. it is one of the most royal and grand rice based dish from the indian cuisine.
an authentic vegetable biryani is always slow cooked on dum. this cooking on dum gives the biriyani its uniqueness and originality. this is how the biryani has the beautiful medley of the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
what is dum cooking or dum pukht – dum pukht is a technique of cooking in steam by not allowing the steam to pass. dum pukht literally means choking off the steam. the food is kept in a sealed container – usually clay pots (also known as handi in India) which are sealed tightly with wheat flour dough. this does not allow the steam to pass. the food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. nutrients are not lost in this process and thus the food is nutritious too.
the subtle flavors of the garam masala, onions and curd are so infused in the vegetables. each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of that veggie.all i can say is that each bite of this hyderabadi dum vegetable biryani recipe was heavenly. as far as the ingredients are concerned, its best to use all the ingredients as mentioned below.
hyderabadi vegetable biryani recipe below:
prep time 45 mins
cook time 45 mins
total time 1 hour 30 mins
hyderabadi veg biryani recipe - a vegetable biryani recipe from the land of the nawabs -hyderabad. the hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.
recipe type: main
cuisine: indian
serves: 4 to 5
ingredients (measuring cup used, 1 cup = 250 ml)
prepping rice:
1.5 cups basmati rice, 300 grams
1 cup water for soaking rice
prepping veggies:
150 grams cauliflower, 1.5 cups medium cauliflower florets
90 to 100 grams potatoes, 2 medium potatoes or ¾ to 1 cup chopped potatoes
90 to 100 grams carrots or 1 medium to large carrot, ½ cup chopped carrots
50 grams french beans or 11 to 12 french beans, ¼ cup chopped french beans
8 to 9 button mushroom, sliced or chopped, (optional)
1 small to medium green bell pepper or capsicum, 40 to 60 grams, ¼ to ⅓ cup chopped bell pepper (optional)
½ cup fresh or frozen peas.
115 grams onion or 1 large onion or 1 heaped cup thinly sliced onions
10 grams ginger or 2 pieces of 2 inch ginger or 1.5 tbsp finely chopped ginger or 1 tbsp ginger paste
5 grams garlic or 10 to 12 medium garlic cloves or 1 tbsp finely chopped garlic or ½ tbsp garlic paste
for cooking rice:
2 green cardamoms/hari elaichi or choti elaichi
2 black cardamoms/badi elaichi
2 cloves/laung/lavang
1 cinnamon/dalchini of 1 inch
1 indian bay leaf/tej patta
2 single mace strands/javitri
5 cups water
½ tsp salt or add as per taste
for vegetable gravy:
3 tbsp ghee (can use 3 tbsp oil instead of ghee)
1 tsp shah jeera
1 tej patta
3 green cardamoms
3 cloves
1 black cardamon
1 inch cinnamon
1 cup fresh whisked yogurt/curd/dahi (200 grams)
½ tsp turmeric powder
1 tsp red chilli powder
½ cup water for pressure cooking and ¾ cup water if cooking in a pot
2 tbsp cashews
1 tbsp sultanas/raisins
2 tbsp almonds/badam, raw or blanched, peeled and sliced
salt as required
for assembling and layering:
20 grams coriander leaves or ⅓ cup chopped coriander leaves
5 grams mint leaves or ⅓ cup mint leaves, chopped
4 to 5 tbsp milk
¼ tsp saffron/kesar strands
2 tsp kewra water or rose water
how to make the recipe:
prepping:
pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.
after 30 minutes drain the rice and keep aside.
when the rice is soaking prep all the veggies and other ingredients. keep aside.
cooking rice:
take a deep bottomed pan. add 5 cups water and heat the water on a high flame.
when the water becomes hot, add all the spices and salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon.
bring the water to a boil. then add the rice.
just gently stir with a spoon or fork, after you add the rice.
do not reduce the flame and continue to cook the rice.
the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
drain the rice in a colander. gently fluff and keep aside.
preparing gravy:
in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.
now add the onions. stir and sauté them on a low to medium flame.
onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.
sauté the onions till they become golden brown or caramelize.
then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.
sauté till the raw aroma of ginger-garlic goes away.
add the turmeric and red chili powder. stir and mix well.
next add the chopped veggies. sauté for a minute or two.
add the yogurt. stir. then add water.
season with salt. stir again.
pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.
warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.
when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.
now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.
assembling and layering:
now in a thick bottomed pan, layer half of the gravy first.
then layer half of the rice.
sprinkle half of the chopped coriander, mint leaves and saffron milk.
layer the remaining gravy.
layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.
now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.
take a tava/griddle and heat it on medium flame.
when the tawa become hot, then lower the flame. keep the sealed biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.
for baking - you could also preheat the oven to 180 degree celsius and then bake the biryani in the oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil and then bake it.
serve the delicious hyderabadi veg biryani with your choice of raita, onion salad,mango pickle, roasted papad.
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93>=how to make hyderabadi veg biryani recipe:
prepping rice and veggies for biryani:
1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs
93>=how to make hyderabadi veg biryani recipe:
prepping rice and veggies for biryani:
1. pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs
clear of starch. soak the rice in water for 30 minutes.
2. after 30 minutes drain the rice and keep aside.
3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.
i have used 3 cups mixed veggies including green peas. you can use your choice
2. after 30 minutes drain the rice and keep aside.
3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.
i have used 3 cups mixed veggies including green peas. you can use your choice
of mixed vegetables.
slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tbsp finely
slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tbsp finely
chopped ginger).
finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tbsp finely
finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tbsp finely
chopped garlic) slit 3 to 4 green chilies also.
chop coriander leaves and mint leaves. you should get ⅓ cup each of chopped
chop coriander leaves and mint leaves. you should get ⅓ cup each of chopped
coriander leaves and mint leaves.
4. now we need to cook the rice. for cooking rice, you can use any method –
4. now we need to cook the rice. for cooking rice, you can use any method –
microwave, pressure cooking or cooking in a pot. for cooking rice in a pot,
take a deep bottomed pan. add 5 cups water and heat the water on a high flame.
5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta,
5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta,
3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and
2 single strands of mace
6. bring the water to a boil on a high flame.
7. then add the rice.
8. just gently stir with a spoon or fork, after you add the rice.
9. do not reduce the flame and continue to cook the rice.
10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them
6. bring the water to a boil on a high flame.
7. then add the rice.
8. just gently stir with a spoon or fork, after you add the rice.
9. do not reduce the flame and continue to cook the rice.
10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them
when cooked. the rice should not be fully cooked but almost cooked.
11. drain the rice in a colander. you can also rinse the rice gently with water so that the
11. drain the rice in a colander. you can also rinse the rice gently with water so that the
grains stop cooking.
-----------------------------------------
94>=preparing hyderabadi vegetable biryani gravy:
12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices –
94>=preparing hyderabadi vegetable biryani gravy:
12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices –
1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom,
1 inch cinnamon. sauté the garam masala till they crackle.
13. now add the sliced onions.
14. stir and sauté them on a low to medium flame.
15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
16. when the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a bowl.
13. now add the sliced onions.
14. stir and sauté them on a low to medium flame.
15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.
16. when the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a bowl.
beat the curd with a spoon or whisk till it become smooth.
17. sauté the onions till they become golden brown or caramelize.
18. then add the ginger-garlic paste and sliced green chillies. you can also finely
17. sauté the onions till they become golden brown or caramelize.
18. then add the ginger-garlic paste and sliced green chillies. you can also finely
chop the ginger-garlic and add.
19. sauté till the raw aroma of ginger-garlic goes away.
20. add the turmeric and red chili powder. stir and mix well.
21.-A= next add the chopped veggies.
21.-B= sauté for a minute or two.
22. add the beaten yogurt/dahi. stir.
23. then add ½ cup water.
24. season with salt. stir again.
25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the
19. sauté till the raw aroma of ginger-garlic goes away.
20. add the turmeric and red chili powder. stir and mix well.
21.-A= next add the chopped veggies.
21.-B= sauté for a minute or two.
22. add the beaten yogurt/dahi. stir.
23. then add ½ cup water.
24. season with salt. stir again.
25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the
veggies are done.don’t over cook the veggies. when the pressure settles down on its own,
remove the lid and check the gravy. if the veggies are not cooked well, then keep the
cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked.
if there is too much of water or stock in the gravy, then simmer till some water dries up.
the gravy should have a medium or slightly thick consistency and should not be watery.
26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.
27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a
26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.
27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a
small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.
28. assembling and layering veg biryani recipe:
29. now in a thick bottomed pan, layer half of the gravy first.
30. then layer half of the rice.
31. sprinkle half of the chopped coriander, mint leaves and saffron milk.
32. layer the remaining gravy.
33. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves,
28. assembling and layering veg biryani recipe:
29. now in a thick bottomed pan, layer half of the gravy first.
30. then layer half of the rice.
31. sprinkle half of the chopped coriander, mint leaves and saffron milk.
32. layer the remaining gravy.
33. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves,
saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can
make 2 layers or 4 layers like i have done. but do remember that rice should be the
last layer.
34. there are a few ways the biryani can be dum cooked:
method one – a) seal and secure the pot with aluminium foil.
b) then cover the pan/pot with a tight fitting lid.
35. method 2 – a) you can also seal the handi/pan with a moist cotton cloth.
b). then keep a lid on top.
c). then keep a heavy weight on the lid.
36. take a tava/griddle and heat it on medium flame. you can begin to preheat the tava
34. there are a few ways the biryani can be dum cooked:
method one – a) seal and secure the pot with aluminium foil.
b) then cover the pan/pot with a tight fitting lid.
35. method 2 – a) you can also seal the handi/pan with a moist cotton cloth.
b). then keep a lid on top.
c). then keep a heavy weight on the lid.
36. take a tava/griddle and heat it on medium flame. you can begin to preheat the tava
when you start assembling the biryani.
37. when the tawa become hot, then lower the flame. keep the sealed biryani handi on
37. when the tawa become hot, then lower the flame. keep the sealed biryani handi on
the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also
dum cook biryani for the first 15 minutes on direct low flame and then for the
last 10 minutes, place the handi on the hot tava and cook on a low flame.
for baking – you could also preheat the oven to 180 degree celsius and then bake the
for baking – you could also preheat the oven to 180 degree celsius and then bake the
biryani in a preheated oven for 20-25 minutes. please remember to use an oven proof
glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the
biryani as mentioned above in the oven proof utensil. cover with aluminium foil or the
pyrex bowl lid and then bake.
38. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and
38. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and
then serve the biryani.
39. while serving the veg biryani, make sure you equally serve the vegetables
39. while serving the veg biryani, make sure you equally serve the vegetables
as well as rice. here is a pic of the layers seen inside the handi.
40. serve this delicious hyderabadi veg biryani with your choice of raita, onion-salad- kuchumber,mango pickle, roasted papad. other accompaniments for this hyderabad
40. serve this delicious hyderabadi veg biryani with your choice of raita, onion-salad- kuchumber,mango pickle, roasted papad. other accompaniments for this hyderabad
veg biryani are hyderabadi mirchi ka salan and veg shorba gravy.
==================================================================
TIME: 30 Minutes
Idiyappam with Coconut Milk, also known as string hoppers is made with rice flour and coconut. They are formed as noodles and then steamed to make the Idiyappams. It is very useful for digestion purposes, increases the water content in your body and also helps to reduce the weight. This dish is very easy and can be made with very less time.
Serve Idiyappam with Coconut Milk and Kerala Style Vegetable Stew for a delicious meal.
You can also try other similar recipes such as
Egg Idiyappam
Ragi Vermicelli
Vegetable Semiya Upma
Ingredients
1 cup rice flour
Water as required
Salt as required
1/2 teaspoon salt
1/2 teaspoon oil
Sugar as required
1/4 cup coconut, scraped
Directions for Idiyappam With Coconut Milk Recipe
To begin making the Idiyappam with Coconut Milk recipe, we will first prepare the coconut milk. Grind the scrapped coconut in amixer grinder and add some water to it. Add sugar as required and grind it again. Once done, keep it aside.
Add water, oil and salt in a saucepan. Keep the flour in a wide mixing bowl and when you see small bubbles of water, switch off the flame and add it slowly to the flour.
When it is warm, mix the flour mixture nicely with a spoon and make a dough out of it.
Once it is done, cover the dough with a damp cloth to avoid drying. Using your hands, divide it into equal portions to fit into the presser.
Grease the idli plate with some oil and press each portion into the idli moulds.
Steam them for about 5 to 7 minutes. After 5 to 7 minutes, take them out and it is ready to be served.
Serve Idiyappam with Coconut Milk and Kerala Style Vegetable Stew for a delicious meal.
===============================================================
96>Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
SERVES: 4 to 5 servings
TIME: 30 Minutes
The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack.
Ingredients
300 grams of ready thin rice noodles
3 eggs
1 onion, finely chopped
1 large carrot, finely chopped and steamed
3 green chillies, finely chopped
4 to 5 curry leaves, chopped
1 small bunch of fresh coriancer leaves, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon mustard seeds
1 teaspoon half white urad dal
oil for cooking
salt to taste
Directions for Egg Idiyappam Recipe
To begin making the Egg Idiyappam Recipe, soak ready to cook Idiyappam (rice noodles) in hot water for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes soggy).
In another bowl, whisk the eat eggs with a pinch of salt and black pepper.
Heat oil a pan, add the cumin seeds; when it crackles add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown.
At this stage stir in the beaten eggs, steamed carrots, turmeric powder and allow it to cook for a minute or two until the eggs gets a scrambled texture.
Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam.
Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.
95>Idiyappam With Coconut Milk Recipe
SERVES: 4TIME: 30 Minutes
Idiyappam with Coconut Milk, also known as string hoppers is made with rice flour and coconut. They are formed as noodles and then steamed to make the Idiyappams. It is very useful for digestion purposes, increases the water content in your body and also helps to reduce the weight. This dish is very easy and can be made with very less time.
Serve Idiyappam with Coconut Milk and Kerala Style Vegetable Stew for a delicious meal.
You can also try other similar recipes such as
Egg Idiyappam
Ragi Vermicelli
Vegetable Semiya Upma
Ingredients
1 cup rice flour
Water as required
Salt as required
1/2 teaspoon salt
1/2 teaspoon oil
Sugar as required
1/4 cup coconut, scraped
Directions for Idiyappam With Coconut Milk Recipe
To begin making the Idiyappam with Coconut Milk recipe, we will first prepare the coconut milk. Grind the scrapped coconut in amixer grinder and add some water to it. Add sugar as required and grind it again. Once done, keep it aside.
Add water, oil and salt in a saucepan. Keep the flour in a wide mixing bowl and when you see small bubbles of water, switch off the flame and add it slowly to the flour.
When it is warm, mix the flour mixture nicely with a spoon and make a dough out of it.
Once it is done, cover the dough with a damp cloth to avoid drying. Using your hands, divide it into equal portions to fit into the presser.
Grease the idli plate with some oil and press each portion into the idli moulds.
Steam them for about 5 to 7 minutes. After 5 to 7 minutes, take them out and it is ready to be served.
Serve Idiyappam with Coconut Milk and Kerala Style Vegetable Stew for a delicious meal.
===============================================================
96>Egg Idiyappam Recipe (Rice Vermicelli Upma with Scrambled Eggs)
SERVES: 4 to 5 servings
TIME: 30 Minutes
The Egg Idiyappam Recipe is a wholesome breakfast made with rice string hoppers, scrambled eggs and spices. The rice noodles are easy to cook and digest as well making it a balanced meal for breakfast or even a tea time snack.
Ingredients
300 grams of ready thin rice noodles
3 eggs
1 onion, finely chopped
1 large carrot, finely chopped and steamed
3 green chillies, finely chopped
4 to 5 curry leaves, chopped
1 small bunch of fresh coriancer leaves, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon mustard seeds
1 teaspoon half white urad dal
oil for cooking
salt to taste
Directions for Egg Idiyappam Recipe
To begin making the Egg Idiyappam Recipe, soak ready to cook Idiyappam (rice noodles) in hot water for a 3-4 minutes, drain and keep aside (Do not soak for longer time, else it becomes soggy).
In another bowl, whisk the eat eggs with a pinch of salt and black pepper.
Heat oil a pan, add the cumin seeds; when it crackles add in very finely chopped green chillies, curry leaves, chopped onions and saute till onion turns golden brown.
At this stage stir in the beaten eggs, steamed carrots, turmeric powder and allow it to cook for a minute or two until the eggs gets a scrambled texture.
Finally add the cooked Idiyappam, salt and mix lightly without breaking the Idiyappam.
Garnish the Egg Idiyappam fresh coriander and serve hot with coconut chutney for a quick breakfast.
===============================================================
97>Broken Wheat Upma (A Savory Cracked Wheat Breakfast Pudding)
SERVES: 3 to 4 servings
Broken Wheat Upma also known as Godhuma Rava Upma in Tamil Or Dalia in Hindi can also be categorized as a Savory Cracked Wheat Breakfast Pudding makes a wholesome breakfast. With a little bit of planning by having vegetables chopped the previous night, preparing this dish in the morning for the family gives me a sense of satisfaction.
I believe using the right ingredients gives the perfect taste to the dish and this recipe does just that. This is different from the traditional recipe where I have omitted the addition of lentils; you could optionally add ½ cup of yellow mung lentils to add to the protein and nutrition. At home we love to have it along with freshly sliced bananas and a spicy mango pickle.
SERVES: 3 to 4 servings
Broken Wheat Upma also known as Godhuma Rava Upma in Tamil Or Dalia in Hindi can also be categorized as a Savory Cracked Wheat Breakfast Pudding makes a wholesome breakfast. With a little bit of planning by having vegetables chopped the previous night, preparing this dish in the morning for the family gives me a sense of satisfaction.
I believe using the right ingredients gives the perfect taste to the dish and this recipe does just that. This is different from the traditional recipe where I have omitted the addition of lentils; you could optionally add ½ cup of yellow mung lentils to add to the protein and nutrition. At home we love to have it along with freshly sliced bananas and a spicy mango pickle.
Ingredients
1 cup Broken Wheat / Gothumai Rava in Tamil and Dalia in Hindi
1/4 cup finely chopped onions
1/4 cup chopped carrots
1/4 cup chopped green beans
1/4 cup cauliflower florets
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves, finely chopped
1 teaspoon grated ginger
1-1/2 teaspoon chopped green chillies
1/4 teaspoon asafoetida powder
1/4 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon ghee
2 tablespoons of freshly chopped coriander leaves
salt to taste
Directions for Broken Wheat Upma Recipe
Steam the carrots, beans and cauliflower with a little salt and set aside.
Heat oil in a medium size sauce pan that has a light fitting lid; add mustards seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.
Add turmeric powder, asafoetida, green chillies, broken wheat and salt. Stir for about a minute on medium heat until you get a roasted aroma of the broken wheat.
Add 1½ cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the wheat and feels cooked and looks grainy. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.
Serve the delicious Broken Wheat Upma hot along with coconut chutney and sliced bananas. It also makes a perfect kids lunch box for school.
=====================================================================
98>Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding)
SERVES: 4 servings
Vegetable Rava Upma is a traditional south indian breakfast dish that is made from semolina and cooked along with segatbles and seasonings. The Rava Upma is served along with Coconut Chutney and Rava Kesari Bhath. This combinations is popularly called as Chow Chow Bhath in Karnataka. At home we love to serve it along with a hot cup of freshly brewed filter coffee to make a complete breakfast and of course some sliced bananas and pickles. My children love to savour this dish along with bananas, yogurt and chutney.
I add tomatoes to the Rava Upma as an alternative instead of vegetables to change the flavour. Tomatoes add a zing to the palate and tastes delicious too.
1 cup Broken Wheat / Gothumai Rava in Tamil and Dalia in Hindi
1/4 cup finely chopped onions
1/4 cup chopped carrots
1/4 cup chopped green beans
1/4 cup cauliflower florets
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves, finely chopped
1 teaspoon grated ginger
1-1/2 teaspoon chopped green chillies
1/4 teaspoon asafoetida powder
1/4 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon ghee
2 tablespoons of freshly chopped coriander leaves
salt to taste
Directions for Broken Wheat Upma Recipe
Steam the carrots, beans and cauliflower with a little salt and set aside.
Heat oil in a medium size sauce pan that has a light fitting lid; add mustards seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.
Add turmeric powder, asafoetida, green chillies, broken wheat and salt. Stir for about a minute on medium heat until you get a roasted aroma of the broken wheat.
Add 1½ cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the wheat and feels cooked and looks grainy. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.
Serve the delicious Broken Wheat Upma hot along with coconut chutney and sliced bananas. It also makes a perfect kids lunch box for school.
=====================================================================
98>Vegetable Rava Upma Recipe (Savory Semolina Breakfast Pudding)
SERVES: 4 servings
Vegetable Rava Upma is a traditional south indian breakfast dish that is made from semolina and cooked along with segatbles and seasonings. The Rava Upma is served along with Coconut Chutney and Rava Kesari Bhath. This combinations is popularly called as Chow Chow Bhath in Karnataka. At home we love to serve it along with a hot cup of freshly brewed filter coffee to make a complete breakfast and of course some sliced bananas and pickles. My children love to savour this dish along with bananas, yogurt and chutney.
I add tomatoes to the Rava Upma as an alternative instead of vegetables to change the flavour. Tomatoes add a zing to the palate and tastes delicious too.
Ingredients
1 cup semolina/rava/sooji
1 large onion finely chopped
an inch piece of grated ginger
2 green chillies finely chopped
5 curry leaves, finely chopped
1 carrot, peeled and finely diced
10 to 12 beans; finely chopped
1 teaspoon of mustard seeds
1 teaspoon of halved urad dal
1/4 teaspoon asafoetida
oil for cooking
3 tablespoons ghee
juice from one lemon
Salt to taste
1/2 teaspoon of sugar
Directions for Vegetable Rava Upma Recipe
Steam the carrots and beans and set aside.
In a sauce pan; boil 3 cups of water along with salt and a dash of sugar and set aside.
Heat oil in heavy bottomed pan on medium heat; add mustard seeds, half urad dal seeds and allow it to crackle.
Stir in the onions, ginger, asafoetida, curry leaves and green chilles and sauté until onions are tender.
Stir in the semolina and roast along with the onion mixture until you get the light roasted aroma and not letting it brown.
Gradually pour the hot water into the above mixture and continue to stir in the process. Turn the heat to low, cover the pan and allow the Rava Upma to cook and steam in the heat.
Keep stirring occasionally to avoid lumps. This will take about 10 minutes.
Finally stir in the ghee, steamed vegetables and lemon juice and sauté for a couple of minutes on low heat until all the ingredients are well combined. The ghee enhances the flavour of the Rava Upma.
ooServe the Vegetable Rava Upma hot with Coconut Chutney and Rava Kesari Bhath to make wholesome complete breakfast.
Note: This is another tricky dish if you have not made it before; with experience and practice you will get the desired texture.
1 cup semolina/rava/sooji
1 large onion finely chopped
an inch piece of grated ginger
2 green chillies finely chopped
5 curry leaves, finely chopped
1 carrot, peeled and finely diced
10 to 12 beans; finely chopped
1 teaspoon of mustard seeds
1 teaspoon of halved urad dal
1/4 teaspoon asafoetida
oil for cooking
3 tablespoons ghee
juice from one lemon
Salt to taste
1/2 teaspoon of sugar
Directions for Vegetable Rava Upma Recipe
Steam the carrots and beans and set aside.
In a sauce pan; boil 3 cups of water along with salt and a dash of sugar and set aside.
Heat oil in heavy bottomed pan on medium heat; add mustard seeds, half urad dal seeds and allow it to crackle.
Stir in the onions, ginger, asafoetida, curry leaves and green chilles and sauté until onions are tender.
Stir in the semolina and roast along with the onion mixture until you get the light roasted aroma and not letting it brown.
Gradually pour the hot water into the above mixture and continue to stir in the process. Turn the heat to low, cover the pan and allow the Rava Upma to cook and steam in the heat.
Keep stirring occasionally to avoid lumps. This will take about 10 minutes.
Finally stir in the ghee, steamed vegetables and lemon juice and sauté for a couple of minutes on low heat until all the ingredients are well combined. The ghee enhances the flavour of the Rava Upma.
ooServe the Vegetable Rava Upma hot with Coconut Chutney and Rava Kesari Bhath to make wholesome complete breakfast.
Note: This is another tricky dish if you have not made it before; with experience and practice you will get the desired texture.
============================================================
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