Vegetable Biriyani

mmm, What to cook for lunch??? I decided on making a Teff bread but unfortunately I dont have Teff Flour (the idea of Teff bread came to mind while I was watching History channel). I was in no mood for a shopping spree now and I was lazy too so thought of finishing off lunch quickly I had Carrots and Lima Beans so why not ahem Veg Biriyani the easy way I mean in just 20 mins (I did the chopping while things were cooking on the stove).



Ingredients:

Onion - 1 medium
Tomato - 1 large
Carrot - 1 medium
Lima Beans - 1/2 cup
Chilli Pwd - 1 tbsp
Green Chillied - 2 slit in the middle
Turmeric Pwd - 1/4 tsp
Coriander Pwd - 1 tbsp
Cumin Pwd - 1/2 tbsp
Ginger - 1 inch
Garlic - 3 cloves
Cloves - 2 nos.
Cinnamon Stick - abt an inch
Cardamom - 2 nos.
Bay Leaves - 2 nos.
Cooking Oil - 3 tbsps
Cashewnuts - 2 tbsps

Basmati Rice - 2 cups
Water - 4 1/4 cups

Garnishing:

Bread - 1 slice
Butter
Coriander Leaves few stalks

Method:

1. In a pressure cooker heat Oil add Cinnamon, Cloves, Cardamom and Bay Leaves - once they change color add the Onions and cook until color changes drop the Green Chillies and Cashews.
2. Crush in the Ginger and Garlic once smell disappears add Chilli Pwd, Turmeric Pwd, Coriander Pwd, Cumin Pwd mix well and cook for 2 mins.
3. Mix in chopped Carrots and Lima Beans and cook with 1/4 cup of Water.
4. Add the chopped Tomatoes and cook until soft and tender. Now mix in the washed Rice and let it absorb the masala.
5. Pour the remaining Water and adjust Salt and cook until the Rice absorbs the Water (now almost all the water would be consumed) close the lid and fix the weight and cook for just 5 mins. 6. Remove the lid and sprinkle Coriander Leaves. Toast a slice of Bread and dab it with Butter, slice it and mix with Rice.



Serve with: Raita or Side Dish

Ven Pongal

Ingredients:

Raw Rice - 2 cups
Moong Dhal - 1 1/2 cups
Cumin Seeds- 1 1/2 tbsp
Pepper Corns - 1 tbsp
Ghee - 3 tbsps
Sesame Oil - 2 tbsps
Salt to taste
Water - 7 1/2 cups
Cashewnuts as required

Method:

1. Wash and soak Moong Dhal and Rice separately for 20 mins.
2. In a pressure cooker heat Sesame Oil and Ghee, when hot throw in the Pepper Corns and Cumin Seeds.
3. When the Cumin Seeds pop add the Cashewnuts and fry until brown. Then drain Water from Moong Dhal and add to the Ghee and reduce the flame.
4. Add the Rice and pour Water, adjust Salt cook for 5 mins.
5. Close the lid and cook until 6-7 whistles.
6. Once the pressure release open the lid and mix well.

Serve With: Chutney and Sambar

Fried Rice

Ingredients:

Basmati Rice - 1 cup

Ghee - 1 tbsp

Water - 2 cups

Salt to taste

Eggs - 2 nos.

Onion - 1 medium finely chopped

Shallots - few stalks chopped

Carrot - 2 medium washed, peeled and diced

Zucchini - 1 medium peeled and diced

Soy Sauce - 3 tbsps

Pepper - 1/2 tsp

Chilli Powder - 1/2 tbsp

Balsamic Vinegar - 2 tbsps

Olive oil - 2 tbsps

Cilantro - few stalks finely chopped

Method:

1. Wash Rice. In a pressure cooker heat Ghee and add Rice and Salt stir for a coupla mins then pour water and pressure cook.

2. In a large pan heat Olive Oil and Onions and Salt cook until the Onions are translucent.

3. Add the Carrots and Chilli Powder cook until the raw smell disappears.

4. Crack in the Eggs, sprinkle Salt and Pepper cook for a min then add the Zucchini, Soy Sauce and Vinegar mix well.

5. Add the Shallots, cooked Rice and sprinkle Cilantro. Cover and cook for 10 - 12 mins on reduced flames.

Black Beans and Rice

Ingredients:

Black Beans - 1 cup
Onion - 1 large
Green Chillies - 5 nos.
Garlic Cloves - 3 finely chopped
Tomatoes - 1 large
Bell Peppers - 1 large
Cumin Seeds - 1 tbsps
Oil - 4 tbsps
Ghee - 2 tbsps (or Butter)
Rice - 2 cups
Water - 4 cups
Oregano - 1/4 tsp
Thyme - 1/4 tsp
Parsley - 1/4 tsp
Salt to taste

Method:

1. Wash the Rice, heat 1 tbsp of Oil and Ghee and add Rice, Water and Salt and pressure cook.
2. Wash the Black Beans and boil with salt until tender.
3. In a skillet heat the remaining Oil and Ghee, add Cumin Seeds allow it to splutter.
4. Add the chopped Garlic and Onion, fry until golden brown then add the diced Tomatoes and Bell Peppers.
5. Add the Black Beans and mix well with Salt, Pepper and Green Chillies.
6. Mix in the boiled Rice and check for Salt.
7. Sprinkle Parsley, Oregano and Thyme cover the Rice and cook for 15 mins on low flame.

Serve With: Veg Curries, Raita

Mushroom Pulav

Ingredients:

Mushrooms - 1 1/2 cups washed, dried and sliced

Onion - 1 large

Tomatoes - 1 large

Cumin Seeds - 2-3 tbsps

Cumin Powder - 1 tsp (Preferably fresh)

Paparika - 1 tbsp

Green Chillies - 4 nos.

Rice - 2 cups

Water - 4 cups

Oil - 4 tbsp

Ghee - 1 tbsp

Almonds - 2 tbsp halved

Salt to taste

Method:

1. Heat 1 tbsp of Oil and Ghee, add 1 tbsp of Cumin Seeds and let it splutter.

2. Wash the Rice and add stir well, add 4 cups of Water and 1 tbsp of Salt and Pressure cook it.

3. In a large wok heat the remaining Oil and add the 1 tbsp of Cumin Seeds.

4. Stir in the Onions, add Paparika, Cumin Powder, Green Chillies and Salt.

5. Slice the Tomatoes and mix thoroughly, add the Mushrooms and check for salt.

6. Lower the flames and add the cooked Rice and sprinkle Almonds and Cilantro.

7. Cover the wok with a lid and cook for 15-20 mins in low flame.

P.S.: Fry Cashews and Raisins and mix them with Rice to make the dish richer.