Dum Vegetable Biriyani

My search for the perfect  ultimate vegetable biriyani recipe will never end….But today I pounced on a good good recipe….the moment I saw it I was elated….Being a pure vegetarian my search for a biriyani was totally restricted to a purely vegetarian recipes. I was on the top of the world that I finally found out a near to perfect recipe for a chicken biriyani-a dum version that I could easily convert to an authentic Only Veg version.

But I was under doubt if the recipe for non-veg would work for veg also…But I decided to substitute and go ahead…

Biriyani is said to have been invented in the kitchen of Mughal emperors and means` `fried ‘’or ``roasted’’ in Persian. The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bayleaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or raita, korma, a sour dish of eggplant (brinjal), boiled egg and salad.

The difference between biryani and pulao is that while pulao may be made by cooking the items together, biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavours of flavoured rice (which is cooked separate with spices) and intensely flavoured sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final slow-steaming until fully done: this approach allows the flavours to blend somewhat. (Source Wikipedia)

Well my fears were totally baseless because the recipe turned out fine…when I opened the dum seal of the vessel I cooked biriyani in I was envigoured by the intense aroma of the wonder full spices that went into the biriyani. It tasted just as fine. Here‘s the recipe for u-:

Ingredients

Vegetables (1/2 kg) which includes

Carrot-3 medium sized chopped

Potatoes-2 medium sized chopped

French beans-4

Cauliflower florets-1 cup

Tomato-1 medium sized to grind

Other Ingredients

Tomato-I medium to grind

Green chilli-4-6(I used4)

Onion-3 or2 big

Ginger garlic paste-3/4 tsp

Scallions-4to5(I used4)

Coriander leaves-a handful

Mint leaves-a handful

Lemon juice-of 1/2 lemon (optional)

Curd-1/4 cup

Garam masala-1/2 tbsp

Dalda-1/2 cup

Ghee /clarified butter-2 tbsp (first) +3tbsp (second time)

Rice-350 gm

Turmeric powder-1/8 tsp

Saffron- few strands

Kewra essence-2 tsp(optional)

Cashewnuts -6

Almond-4

Milk/coconut milk-1/4 cup or more

Spices (a handful) include-:

Karupatta-11/2 -2

Grambu-3-5

Elakka-3or4

Thakollam-1or 2

Fennel seeds-1/2 tbsp(some use cumin or caraway instead)

For Garnish

Cashew-handful

Kismis-handful

Coriander leaves-little

Mint leaves-little

Pineapple chopped-1 /2 cup

Fried onion- handful

Method

For Masala layer-:

Pressure cook the vegetables other than tomato (1 or 2 whistles)

Make  separate pastes of  following-:

Tomato

Onion

Scallion

Green chilli

Take Dalda / vanspathi. and melt in a thick bottomed vessel

Add garlic and ginger paste or chopped, green chilli paste, scallions paste, tomato paste, curd, onion paste, turmeric powder and salt to taste. Also add coriander leaves and mint leaves. Stir for 20-30 minutes till colour changes and oil separates

Add boiled vegetables

Add tomato cut into pieces, coriander and mint leaves

Add lime juice (if using) and mix

For Rice layer

Take 6 cups of water.

Add spices and salt and let water bubble

Then add rice and cook till 75percent cooked. Drain water.

Layering

Layer the masala at the bottom of the vessel and the rice on the top.

Sprinkle kwela essence

Soak saffron in little milk.Grind badam (4) and cashew nuts(6). Mix it to milk/coconut milk and pour over layered rice

Pour¼ cup of melted vanaspathi and ghee mix over the layered rice.

Sprinkle kismis,cashewnuts,fried onion,pineapples chopped,coriander and mint leaves

Dum cook with maida seal for 20-30 minutes till maida seal hardens

Remove seal and use a fork to mix the layers so that the masala coats the rice

Serve hot with a raita and korma.

Notes

Changes made from the actual recipe-Actual recipe- Garlic-3, ginger-5, coriander-1 sprig, pudina-2 sprig

Actual recipe with Mutton

Mutton -1 kg

Green chilli-12

Ginger-10

shallots-10

Onion-6

Tomato-1

Curd-1/2 cup

Lemon-1

Garam Masala-1 tbsp

Coriander Leaves-4 sprigs

Mint leaves-4 sprigs

Dalda-1 cup

Ghee-4 tbsp

Turmeric powder-1/4 tsp

Jeera-1 tbsp

Cashew-100 gms

Kismis-50 gms

Garlic-6

Pineapple-150 gm

Cinnamon-3

Cloves-6

Cardamom-6

Star anise-3

Method

Chop onion,ginger,garlic,shallots,coriander leaves,mint leaves,tomatoes. Take ghee and dalda

 in a frying pan.Add chopped vegetables. Saute well.Add garam masala,turmeric powder.Add mutton and curd.Mix well

Cook rice with jeera and spices till half done.Spread on top of sauted vegetables and mutton.

Fry cashewnuts and kismis in ghee and fry some onions till golden brown.Spread on top of rice with mint leaves,coriander leaves and pineapple slices

Cook rice and masala mix in dum using aluminium foil or maida dough

Butter Naan

 Made Naans at home today…they came out well. Soft, warm and homemade. By the way it’s a really easy recipe….And you don’t need a tandoor …. you can make it on your stove top…..

 Aniket(my sonny) would’ nt even let me take proper snaps as he wanted to eat more…He pointed to the Naans sitting on the table and made a sorry face…So I first made sure his lil tummy was filled with this dinner delight. Aniket , loved it. So did Appu his friend…..Both the kiddos chomped away the naans without the usual storytelling and coaxing, usually a prerequisite to even eat a morsel….These days kids are choosy about what they like and what they don’t…unlike our times…..they want change and mothers like me have to constantly strive to live up to their expetations…

Naan is basically made with yeast leavened dough cooked in a tandoor served hot brushed with butter….Naan is a word that originated from Iran where it is used as an everyday name  for bread.I have used both wheat flour and all purpose flour in the recipe….

I garnished My naans with sesame seeds and fresh chopped coriander leaves. You can use onion seeds/kalonji seeds/Nigella seeds .This may be added while kneading the dough or at the end while garnishing the Naans…..                                                                                                                                                            

Ingredients

All purpose flour-2 cups

Wheat flour-2 cups

Warm milk-1 cup or more

Sugar-2 tsp

Instant yeast/Active dry yeast-2tsp

Salt-2 tsp

Oil-2tbsp

Yogurt-3 tbsp

Baking soda-3/4 tsp

Garnish

Butter for brushing

Nigella seeds/Sesame seeds

Coriander leaves

Method 

Mix sugar ,milk,yeast.Stir and keep aside to rise. Cover the vessel with a lid.

In a bowl take wheat flour, all-purpose flour, baking soda and salt.Seive and mix.

Add yeast mixture , oil and yogurt to dough. Knead with hand or a food processor till dough is smooth, pliable and elastic. You may use more milk if required.

Place dough in a lightly oiled bowl .Cover with a lid. Allow to rise to double in size for about 1 hour.

When dough doubles after 1 hour punch it back and knead for 2-3 minutes

Allow to rise again to double in size in a covered vessel.

Divide into balls and roll out  balls into oval  or tear shape which is not too thin.

Sprinkle nigella seeds, sesame seeds and chopped coriander. Use rolling pin to press them onto  the dough

Take a non-stick pan and heat it till hot.It is important that the pan is really hot otherwise the naan will stick to the pan.

Lift the naan and apply water with your palm on the side that is not garnished with seeds and coriander leaves .

Place the  wet side down on pan. Allow Naan to puff  up in places .Now use kitchen tongs to place the garnished side directly over the flame and allow it to be cooked uniformly all over.. Allow it to puff up. Make sure they donot get burnt or charred by using the tongs to move it over the flame rather than holding it to cook a particular area for a long time.

Butter the naans and serve hot with any curry of your choice.

Khaliat Nahal (Honeycomb buns/ Beehive Buns)

I loved these beehive like looking buns....Well I loved the taste tooo....I even went ahead and used the savoury version without filling for a grand Pav Bhaji breakfast this morning....

I was happy my buns came out fine....Since my oven is a small one I had only a small honey comb shaped Khalait Nahal .....Well like how Aparna's blog says Khaliat Nahal means bee hive in arabic as suggested by its appearance.They are baked close to each other in a round pan where they form a honeycomb like pattern.They are usually made sweet with slightly sweetened dough filled with cream cheese.After they are baked they are covered with sugar syrup/ glaze which is typical of many Middle eastern confectionery.



This bread is served for Iftar and its shape lends itself to be torn apart easily to serve oneself.Though they are made sweet usually they can also be made with savoury fillings without glaze....
This recipe makes 18 small buns or you can halve the recipe and make 9-10 buns in a6''or7'' round pan.



Source:My diverse kitchen

Ingredients

Milk-1 cup lukewarm

Instant yeast-11/2 tsp

Sugar-1 tsp

All purpose flour-2 1/2 cups

Sugar-3 tbsp(for sweet bread)

Salt-3/4-1 tsp (for savoury bread)1/4 tsp(sweet bread)

Butter-40 gms

Milk-2 tbsp

White sesame seeds-2 tbsp

For filling

1 cup of filling (approximately) of your choice, either sweet or savoury

Savoury - cream cheese OR crumbled feta cheese OR crumbled paneer/ cottage cheese

Sweet - cream cheese (traditional filling), or any other filing of your choice like chocolate,   dried fruit like dates, apricots or raisins, chopped nuts, chopped fruit , sweetened coconut filling, etc.  

Sugar syrup/glaze

Sugar-3/4 cup

Water-1 cup

Saffron-one pinch

Honey-1 tbsp

Lemon-1 tsp

Method


Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt,sugar (if making the sweet bread only) and melted butter in the bowl of your processor. Run a couple of times to mix well.

Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add as much of the remaining 1/2 cup of flour as you /need to get this consistency of bread dough. 


Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.

Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a “rope”  about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.

Take each piece and flatten it out a little and place half a teaspoon of filling in the centre. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into around ball. Place this in a well-greased round 9” cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin.

Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Don’t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 180C (350F) for about 25 minutes, until they’re done and a nice golden brown on top.
Let them cool in the tin for about 5 minutes and then on a wire rack.

If you’re making the sweet version, make the sugar syrup/ glaze during the first rise of the dough. For this put the sugar, water and saffron in a small pan and bring to a boil. Turn down the heat and let it simmer for a few minutes until it starts thickening a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed

When the sweet buns come out of the oven, pour the syrup all over the top of the “Honeycomb”.  The bread should be hot and the syrup/ glaze should be cool. If you want your Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top.Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.

Dahi Vada

Hello there....Do u like Dahi Vadas?Hot crispy vada dipped in yogurt spiced with masalas with the ocassional crunch here and there of kara boondi.....lovely starter to a perfect south Indian breakfast isnt it?

 Well making the medhu vadas ,especially getting the correct shape -round doughnut shape.... is a little difficult,it comes only from experience....Be careful not to add water while grinding,just keep sprinkling water as and when necessary .... The batter should be very  thick otherwise you will not be able to shape the vadas properly.

So here are the dahi vadas for you.....I have included both the South Indian as well as North Indian recipe for tempering....So have a look.....



Ingredients

Urad dal (without skin)-1 cup

Green chilli-2-3 finely chopped

Small onion-10 chopped into small pieces

Ginger-1/2 inch piece chopped

Curry leaves-2 tsp finely chopped(optional)

Jeera-1/2 tsp crushed(optional)

Pepper-1/4 tsp crushed (optional)

Water

Salt


Method

Soak urad dal for 1 hr atleast.Drain  and keep aside till dry.

Grind in mixture till fluffy sprinkling water now and then.

Once batter is ready add chilli,onions,ginger,curry leaves, pepper,jeera.

Batter should be thick.So donot add too much water.

Take a polythene sheet and grease with oil. For Uzhunnu Vada/Medhu Vada  take a dollop of  batter and put it on the sheet.Shape it into a ball and flatten .Make a hole in the centre . Carefully transfer into a kadai with heated oil.

For Dahi Vada Take a dollop of batter on the sheet and shape it, transfer it to the oil  carefully

Fry till both sides are golden brown in colour over medium flame.

Recipe for South Indian Dahi Vada tempering

Ingredients 

Yogurt-3 cups

Mustard seeds-1 tsp

Coriander Leaves-1/4 cup

Grated carrots-1/4 cup

Ginger-1 tsp grated

Chilli powder-1/2 tsp

Roasted Cumin (jeera) powder-1/2 tsp

Sugar-1 -1/2tsp(optional)

Salt

oil-1 tbsp

Method

Soak vada in  warm water for 1/2 hr-15 minutes maximum

Squeeze out excess water by pressing in between your palms

Crackle mustard seeds in 1 tbsp oil

Whisk yogurt with salt sugar,ginger and mustard seeds

Arrange vadas in adish and pour yougurt over it .

Garnish with chilli powder, cumin powder ,carrots and coriander leaves.

Recipe for North Indian Dahi Bhalla tempering

Ingredients

Yogurt-3 cups

Chilli powder-1/2 tsp

Roasted cumin powder-1/2 tsp

Chat masala-1/2 tsp

Coriander leaves-1/4 cup

Boondi and sev-1/4 cup

Tamarind  chutney

Green chutney

salt

Method

Soak vada in  warm water for 1/2 hr-15 minutes maximum.

Squeeze out excess water by pressing in between your palms.

Whisk yogurt with salt sugar,ginger and mustard seeds.

Arrange vadas in adish and pour yougurt over it .

Garnish with chilli powder, cumin powder , coriander leaves, chat masala,boondi,sev,tamarind chutney and green chutney.

Green Chutney

Mint Leaves-1 cup

Coriander leaves- 1 cup

Lemon juice-2 tsp

Sugar-1/2 tsp

green chilli-3

Salt

Method

Blend all ingredients inthe blender and serve in a bowl

Tamarind chutney

Tamarind-1/4 cup

Jaggery- 1/4 cup

Red chilli powder-1/4 tsp

Asafoetida(Hing)-1 pinch

Salt

Method

Add tamarind, jaggery and 1 cup of water in a non stick pan and simmer for 15 minutes.Stir occasionally.Add more water if required.

Blend in pulser and strain.

Add chilli powder asafoetida and salt.

Pots De Creme

 I saw  a flurry of posts for Pots de crème this summer….I loved the creamy creamy look these little pots of joy carried…So I made a mental note that I will be making them..

My sonny Aniket now goes to play school .So I get enough time to explore my cooking fantasies ….One such afternoon I made pots de crème . They came out really well...When he came back from school I promptly gave him some….he had his bowlful...full....scraped clean..

But more than him my mom  loved her bowl of Pots de crème…..my mother is very frank when it comes to my cooking which is why I always ask her for her unbiased opinion….and this time I loved to hear it from her…..she commented ‘’Could u make me more?''

From: Joy of Baking

Ingredients

Egg-1(50 gms)

Egg yolk-2(35 gms each) room temperature

Granulated sugar-50 gms/1/4 cup

Vanilla extract-½ tsp

Salt a pinch

Heavy cream /heavy whipping cream (30-40 butter fat content)- 120 ml/1/2 cup

Milk-1/2 cup

Cooking chocholate-60 gms

Instant coffee/expresso powder-1/2 tsp(optional)

Method

Beat eggs,yolks,sugar,vanilla extract,salt till light and fluffy for 1-2 minutes.

In a saucepan add cream,milk,chocholate,coffee powder .Heat and stir with a spatula .Let it simmer  till it bubbles  around edges ,at medium heat.

Gradually add the hot cream milk mix to egg mix while whisking it constantly so that eggs do not curdle.

Pour the mix into a saucepan again and heat it till in low heat stirring constant (less than a minute- so that mix  bakes faster).

Drain the mix and pour into ceramic bowls or ramekins.

Put them into a tray  and pour boiling water in the tray halfway up  sides of tray.(water bath).

Cover with aluminium foil with holes.

Put in the oven 30-40 min at 150 C till  set but they are  wobbly.

Take them out of water bath and cover them with plastic wrap after they cool for 1 hr.Chill overnight or for minimum 6hrs.(You can chill it for 5 days maximum) .

Serve cold.