Subz Biryani

Subz Biryani

From   Budget Kitchen

Prep: 30 minutes

Cook: 55 minutes

Method: Easy

Course: Rice

Type: Swiss

Vegetable biryani – full of heavenly flavour

Ingredients

  • Medium potatoes, peeled and diced 2
  • Small carrots, peeled and diced 4
  • Basmati rice, washed and soaked for 30 minutes 1¾ cups
  • Green cardamoms 4
  • Black cardamoms 2
  • Cloves 6
  • Cinnamon 2 one-inch pieces
  • Bay leaves 2
  • Mace 1 pinch
  • Salt to taste
  • Yogurt 1 cup
  • Saffron large pinch
  • Warm milk 2 tbsps
  • Ghee 2 tbsps
  • Large onion, sliced 1
  • Green chillies, sliced 4
  • Ginger, chopped 3 inches
  • Garlic, chopped 6 to 7 cloves
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Cashnewnuts 25
  • Almonds, blanched and sliced 30
  • Raisins 2½ tbsps
  • Glazed cherries 25 gms
  • Fresh mint leaves, chopped ⅓ cup
  • Fresh coriander leaves, chopped ⅓ cup
  • Rose water a few drops
  • Whole wheat dough as required

Methods

  • Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
  • Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
  • Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
  • Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
  • Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
  • Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
  • Preheat oven to 180º C.
  • Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
  • Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
  • Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
  • Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
  • Transfer into a serving bowl and serve with a bowl of any raita.
Aate ka Choorma

Aate ka Choorma

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Whole wheat flour
  • Semolina
  • Ghee
  • Milk
  • Powdered sugar
  • Cashewnuts
  • Almonds
  • Raisins

This is generally served along with Rajasthani dal and baati

Ingredients

  • Whole wheat flour (atta) 2 cups
  • Semolina (sooji) 4 tbsps
  • Melted ghee ½ cup + to deep-fry
  • Milk as required
  • Powdered sugar ¾ cup
  • Green cardamom powder ¼ tsp
  • Cashewnuts, chopped 10
  • Almonds, chopped 10
  • Raisins 2 tbsps

Methods

  • Take whole wheat flour in a mixing bowl, add semolina and ½ cup ghee and mix well.
  • Add sufficient milk and knead into a stiff dough. Divide the dough into twelve lemon sized balls.
  • Heat sufficient ghee in a kadai, slide in the dough balls and deep-fry on medium heat till golden.
  • Drain on absorbent paper and let them cool down to room temperature.
  • Put the fried balls in a mixer jar, and grind to a coarse mixture and transfer into another mixing bowl.
  • Add powdered sugar, green cardamom powder, cashewnuts, almonds and raisins and mix well.
  • Transfer into a serving plate and serve drizzled with a little ghee.
Dal ka Shorba

Dal ka Shorba

Prep: 30 minutes

Cook: 40 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Split red lentils (masoor dal)
  • Onions
  • Garlic
  • Red chilli powder
  • Curry powder
  • Tomatoes
  • Fresh coconut
  • Fresh cream
  • Lemon juice

Very nutritious and quite filling too – make it when it is raining heavily and feel satiated

Ingredients

  • Split red lentils (masoor dal), washed 1 cup
  • Oil 1 tbsp
  • Medium onions, sliced 3
  • Garlic cloves, crushed 4
  • Red chilli powder ½ tsp
  • Curry powder 3 tsps
  • Medium tomatoes, cut into big pieces 3
  • Fresh coconut, scraped 3 tbsps
  • Salt to taste
  • Fresh cream as required
  • Lemon juice to taste

Methods

  • Heat oil in a pressure cooker, add onions and sauté till lightly coloured. Add garlic, red chilli powder and curry powder, mix and saute for 2-3 minutes.
  • Add 4 cups water, tomatoes, coconut and split red lentils and mix well. When the mixture comes to a boil, put on the lid and cook under pressure till 3-4 whistles are given out.
  • Open the cooker when pressure reduces completely, pour the mixture into a large bowl and let it cool down to room temperature.
  • Transfer into a blender jar and blend into a fine puree. Pour this into a deep non-stick pan and cook on medium heat for 15 minutes. Add salt and mix.
  • Add cream, mix and remove the pan from heat.
  • Pour into a serving bowl, drizzle lemon juice and serve hot.
Kaddu aur Kale Chane ki Curry

Kaddu aur Kale Chane ki Curry

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Red pumpkin
  • Brown Bengal gram
  • Garlic
  • Ginger
  • Onion
  • kokum paste
  • Coconut milk
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Fresh coriander leaves

A very tasty pumpkin and gram curry that can be best enjoyed with rotis or parathas

Ingredients

  • Red pumpkin (kaddu), diced 500 gms
  • Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
  • Oil 1 tbsp
  • Garlic, chopped 1 tsp
  • Ginger, chopped 1 tsp
  • Medium onion, chopped 1
  • Kokum paste 2 tbsps
  • Coconut milk 1 cup
  • Dry spices
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 2 tsps
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
  • Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well.
  • Add pumpkin and mix till all the pieces get coated with the masala. Add 2 cups water, bring to a boil, cover and simmer on medium heat for about 10 minutes or until pumpkin is soft.
  • Add brown Bengal grams, kokum paste and coconut milk, mix well and cook for 2 minutes or till the mixture comes to a boil.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Kand Hari Mirch

Kand Hari Mirch

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Purple yam
  • Green chillies
  • Green capsicum
  • Roasted peanuts
  • Lemon juice
  • Fresh coriander leaves

Purple yam has a colour, texture and flavour which is endearing

Ingredients

  • Purple yam (kand) 500 gms
  • Oil 3 tbsps
  • Mustard seeds 1 tsp
  • Asafoetida 1 pinch
  • Green chillies (hari mirch), cut into diamonds 3
  • Medium green capsicum, diced 1
  • Roasted peanuts 3 tbsps
  • Salt to taste
  • Lemon juice 1 tsp
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Peel and cut purple yam into long strips. Steam them until soft.
  • Heat oil on a non-stick pan, add mustard seeds and saute till the seeds splutter.
  • Add asafoetida, green chillies and green capsicum and saute for 2 minutes.
  • Add peanuts, purple yam, salt and lemon juice and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Mirchi Pakora

Mirchi Pakora

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Rice

Type: Swiss

Key Ingredients:

  • Achari green chillies
  • Potatoes
  • Carom seeds
  • Fresh mint leaves
  • Gram flour
  • Rice flour

Famous Rajasthani snack – green chillies stuffed with potato mixture and batter fried

Ingredients

  • Achari green chillies 8 to 10
  • Nutrella soya bean oil to deep fry
  • Fresh mint 1 sprig
  • Stuffing
  • Large potatoes, boiled, peeled and mashed 2
  • Carom seeds (ajwain) ½ tsp
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Ginger paste 1 tsp
  • Salt to taste
  • Black peppercorns, crushed ½ tsp
  • Green chillies 2
  • Fresh mint 8 to 10 leaves
  • Batter
  • Gram flour 2 cups
  • Rice flour 2 tbsps
  • Red chilli powder 1 tsp
  • Turmeric powder ¼ tsp
  • Soda carbonate ½ tsp
  • Salt to taste
  • To serve
  • Green mint chutney to serve
  • Sweet tamarind chutney to serve

Methods

  • Heat sufficient oil in a kadai.
  • Take potatoes in a mixing bowl, add carom seeds, red chilli powder, turmeric powder, ginger paste, salt and crushed peppercorns.
  • Finely chop green chillies and add. Finely chop mint leaves and add.
  • Take gram flour in another mixing bowl, add rice flour, red chilli powder, turmeric powder and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and thick batter. Add salt and mix.
  • Mix the potato mixture well. Slit the green chillies without cutting through. Stuff them with the potato mixture.
  • Dip each stuffed chilli in the gram flour batter and gently slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
  • Arrange the chillies on a serving plate, garnish with a mint sprig and serve with bowls of mint chutney and sweet tamarind chutney.