Veg /Paneer Briyani well detailed post

 Ingredients

Paneer 200gm

Or

Mix Veggies

Carrot 1 

Potato 1

Beans 8

Green peas 1/2 cup

Big Onion 1,finely sliced length wise

Tomato 2 medium sized

Green chill 2 to 3 ,depends upon spice intake 

curd 1/2 cup

water as reqd

samba rice 250 to 300gm ,can be sufficient for 3 to 4 people

turmeric powder 1/4tsp

red chilli powder 1/2 tsp

Ghee 4 + 3 teaspoon

oil 3 tsp

mint leaves roughly chopped handfull

lemon juice 1 tsp

Whole Spices

Elaichi 2

bay leaf 1

cinnamon stick 1" 2 no

cloves 6

star anise 2

black cardamom 1

marati moggu 2

javithri ,just a small portion.adding this more changes the flavor.just for namesake add it.

For Masala

Saunf 2 tsp

green chilli 1,can vary with spice intake upto 2.

ginger garlic paste 3 tsp

{or

 Ginger 2inch

garlic 6 to 8 pods ,}

cloves 15 

elaichi 2 

cinnamon stick 1" 1number

star anise 1/8th of the spice

nutmeg powder a pinch

coriander powder 1 tsp

Method

First wash the rice 3 to 4 times until you see clear water in the rice while washing,this method removes the starch which will help the rice to get cooked individual grains.

And soak the rice with 2 tumbler water and keep aside.

Next grind the ingrdients mentioned below the Masala Category by adding little water and keep aside.to avoid discoloration add few drops of lemon juice and keep aside.

Now we are ready to start the cooking process

In a pressure cooker add,oil,4 tsp ghee and add the whole spices mentioned  and wait for 10 sec.Saute 

Add the sliced onions and saute for about 3 mins or until the onions turns brown in colour,sauting the onions to a rich brown color gives the flavor to briyani.donot fasten this step.

add the slit green chilli and saute for 10 - 20 sec.

Then add the masala paste and and saute well.like about 1 min.

Then add the sliced or chopped tomato and add salt and saute until tomatoes release water and cooks well,

tomatoes should be welll cooked,and you should not find the whole tomatoes in the masala,this is also an important step.

next add the curd and cook well until the masala slightly thickens.

next add the chopped mint leaves.

saute for 1min.

by this time ,your surrounding will be filled wit the nice aroma .

then add the turmeric powder,chilli powder .chilli powder here is optional.If  you wish to avoid the chilli powder you can and add extra green chilli in the \grinding masala.

next add the veggies or paneer and saute for 2 min.

if adding paneer,take 2 laddle full of the paneer along with the masala and keep in separate bowl and continue cooking,we will add this paneer masala in later portion of the briyani

now check the saltt and spice by tasting in a spoon.The spice and salt should be little hike in this stage .after addinbg rice the spices and salt will go down.

you can add extra chilli powder or salt to adjust your taste.

Strain the soaked rice and save the strained water in a bowl,

add the strained rice and saute for 1 min.the masala will get coated with the rice and the rice gets sauted along with the msasla.

this step helps the briyani rice to comeout as individual grains,

next add  4 tumbker water or roughly 400g water.you can add the starined water also,

roughly 1 tumbler rice takes 1.5 tumbler water.

add lemon juice.check to the salt and spice now again. adjust if reqd.

close the pressure pan with a lid.

tighthen the pan with  the whiste on it .once the rice starts to show up.now by thuis time rice would have cooked to 60%.

if you find waterr is less or more adjust by adding boiling water upto 1/2 tumbler or by removing excessif any.

add the 3 tsp ghee on top of the briyani and close the pressure pan .and switch the vessel to a low burner with the lowest point of flame and cook for 10 mins exactly.

switch off the stove and open once thge pressure is released

using the backside of the laddle gently break and fold the briyani ,so that the masala setteled at the bottom also will get blended well. 

now we are ready to eat,serve with onion,cucmber raitha or salna.

NOTES.

can replace the same with chciken for veggies.

this briyani has a smella and flavor equal to non veg ones.

igrinded the masala in traditional morter.

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Mushroom Gravy

 Mushroom Masala/gravy

Ingredients

Mushroom 2 pack

Onion 1 medium size

Tomato 2 medium size

Ginger garlic paste 1.5 tsp

Green chili slit 1

Pudding 5 sprigs

Star anise 1

Cinnamon 1’ one number

Elaichi opnl

Masala

Red chilli 5 to 6

Saunf 2 tsp

Kasa kasa 1/2 tsp

Elaici 2

Cloves 1/2 tsp

Cinnamon stick 1inch one number

Star anise 1/4 from one flower

Pepper corn 1/2 tsp

Coriander powder 4 to 5 tsp

Onion 5 to 6

Coconut grated 4 tsp

Curry leaves few

Method

Wash and clean the mushrooms ,cut them in 4 to 5 pieces each and keep aside.

To prepare the masala, add oil and sauté red chili, saunf,kasa kasa ,coriander powder ,pepper and curry leaves.

Allow to cool

In a mixer add the sautéed spices and add onion and coconut gated and grind to a fine paste by adding little water.

To prepare the gravy ,in a kadai add oil ,add cinnamon stick, cloves, star anise.

Add the sliced onions, you can even pulse it in mixer and add.

Add slit green chili, pudina leaves, saute for 1min.

Add ginger garlic paste saute 1 min

Add sliced tomatoes, saute for 1min 

Add salt

Add the above for 2 mins.

Add the chopped mushrooms, and ground masala paste and water ..

Mix for a while and let it boil

Add ginbgely oil before closing the stove.

It is spicy, suits,chapathi,and rice.

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Peshawari Paneer

Recently i came across this recipe,and got inspired to try this rich dish ,Peshawari Paneer.Known for its  richness and creamy consistency i reduced the oil usage needed for this gravy to the atmost maximum,worrying about the extra calories i will end up eating .So to compensate the calorie intake i made phulkas to match this gravy.That was a fulfilled and satisfying dinner at home.If you are not concerned about the calories you could add extra oil while sauting the onion cashew gravy.I have also customized this gravy with less spice,i.e less chilli powder.People who love more spice could increase the amount of chilli powder accordingly.

Ingredients

Serves 2 - 3

Paneer - 150 gm

Big Onion - 1 no

Cashew nuts - 1 Tbsp

Fresh Curd - 5 Tbsp

Fresh Cream - 2 Tbsp

Red Chilli Powder - 1 to 2 tsp (Could increase spice accordingly,here i used less spice)

Coriander Powder - 1 tsp

Gingergarlic paste - 1 Tbsp

Oil - 2 tsp

Green Cardomom -2 nos (crushed)

Cinnamon Sticks - 2 nos (1"inch each)

Jeera Seeds - a pinch

Kasuri Methi - a pinch

Sugar - 1/2 tsp

Salt - as reqd

Method

• Take the onion,slice it.In a pan add the sliced onions ,cashew nuts and add 3/4 cup of water and place it under flame.Cook until the onions look translucent.Let it cool and once cooled down ground to a fine paste and keep it aside.

• In a kadai add some oil and saute the paneer,sauting the paneer is optional.I forgot to click the sauted paneer,please excuse me.Remove the sauted paneer ,keep aside.In the same pan add the crushed cardomom , cinnamon sticks,a pinch of jeera seeds and saute few seconds.Add the ginger garlic paste saute until raw smell goes off.Add kasuri methi i have not added it as i did not have it.Add the onion paste saute until the raw flavor goes off again.It might take atleast 4 minutes under medium flame.Then add the salt,chilli and coriander powder and pour some oil above the powders and saute them.

• Once the gravy looks to be cooked well add the beaten curd ,fresh cream and little bit of water and mix the gravy.Add some sugar and simmer it . Before finishing off add the sauted paneer and cook for few minutes.Turn off the flame.

•  Its ready to be served with chapathi,phulka and naan.

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Poondu Thakaali Thokku

Since the season of tomatoes are back and its available for a better price i store tomatoes as much as in my kitchen.We know that this veggie price may get even low during the peak summer time as to Rs 10/Kg.Generally we prepare tomato pickles and thokku when we get loads of them from the market.This time i would like to share a best and simple preserve ,called thokku.You could make this and store in your refrigerator for upto a month.This recipe helps you when are bored to cook something.It goes well with dosa,idlies,chappathi and even as an accompaniment for curd rice.So if you really want to make yourself easy in cooking just use this thokku.

Here i have used Naati/Country tomatoes which naturally gives a sour taste.If you have hybrid/bangalore tomatoes ,which are mildly sweetish in nature,increase the amount of chilli powder usage to a tsp.Both the tomatoes gives a variant taste.You could choose your choice of tomatoes for making this recipe.

Ingredients

Tomato - 1/2 kg

Garlic pods - a fistful

Red Chilli Powder - 2 to 4 tsp (according to your spice index) 

Curry Leaves - few

Mustard Seeds - 1/2 tsp

Gingelly Oil - 3 to 5 Tbsp

Boiling water - 3/4 Cup

Salt - as per reqmt

Method

• First peel the garlic pods and chop them roughly and just give a pulse mode in your mixer for a coarse appearance.My final coarsely ground garlic measured 1.5 Tbsp.In a kadai add half of the gingely oil and splatter the mustard seeds.Then add the garlic and saute until raw flavor comes out.

• Do not saute the garlic to brown color,which will spoil the flavor.Add the curry leaves saute again for few seconds.Add the chopped tomatoes give a mix and saute them.

• Cook them until the juice of the tomatoes comes out and keep the flame in medium,it might take atleast 7 to 10 minutes for the oil to come up.Add the salt and chilli powder.Do not add all the chilli powder at once.Check for the spiciness and if needed add an extra tsp of chilli powder.

• Add some boiling water to the gravy mix well the gravy and reduce the flame(the method of adding boiling water to your gravy doesnt change the taste of the dish ,whereas adding plain water could give a slight taste variation,and also helps cooking the dish faster and helps the oil to come soon.Thanks to Revathy Shanmugam Mam for sharing this tip in your Tv show).Stir occasionally until the gravy thickens to a thokku consistency.At last add remaining oil and stir a few seconds.Switch off the flame.

• It is ready to be served.

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Paneer 65

For kids and adults those who love paneer ,here is a starter recipe with paneer,named Paneer 65.As the recipes contributing with the numerical like chicken 65,refers to give a spicy taste and generally represent a bright red colour,And so my paneer 65 also goes along with it as the name 65 suggests.It's so simple and quick snack to prepare ,also it can be positioned in starter's category too.Anyways,if you or your kid is fond of paneer recipes.Try out this easy snack for them afterschool.

Hope this is going to your favorite from now on.

Ingredients

Paneer - 100gms
Red Chilli Powder - 1.5 tsp (increase or decrease the quantity of spice according to your tastebud)
Jeera Powder - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Corn Flour - 2 to 4 tsp (depending upon the water added)
Salt,Water - As reqd
Oil - to fry

Procedure

• Cut the paneer into cubes.In a bowl add salt,ginger garlic paste mix well with your fingers.Add the paneer and mix well.

• Add the red chilli powder,jeera powder and mix well until the spices gets coated evenly.Add the corn flour and mix again.Sprinkle some water to get the paneer coated with spices.Donot add water all at once.Then you might end up adding more corn flour which eventually changes the flavor.Allow to sit for atleast 10 minutes and meanwhile heat a kadai with oil.Fry the paneer and drain them in a tissue paper to remove excess oil.

• Serve hot with sliced onions and lemon wedges.

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