In a large bowl (which can accommodate your veggies also), take yoghurt, salt, red chili powder, garam masala, kasuri methi & ginger garlic paste. Mix well.
Add all your diced veggies to this yoghurt mixture. Mix well. Be careful with the paneer. If mixed harshly, the paneer might break.
Let this marinate rest for 1 hour atleast. More marinating time will be better.
After marinating it for 1 hour, put the veggies in skewers.
In a wide pan, add some oil. Heat it. Put the skewers in the oil. Cook from all sides till golden colored.
Whole spices - Bayleaf, Cloves, Black pepper, Big cardamom, cumin seeds, Dried red chillies, cinnamon stick)
Salt
Oil
Black salt
Red Chilli Powder
Coriander powder
Garam Masala
Turmeric powder
green chillies
Ginger garlic paste
curry leaves
cashews
Method:
Grind 2 large tomatoes & 7 - 8 cashews. Set aside.
Chop 1/4 cup cauliflower florets, 2 potatoes into bite size, 1/4 cup French beans. In a pan, shallow fry this veggies (take enough oil in the pan to cover this veggies). When done, remove them on a paper towel & sprinkle 1/2 tsp red chilli powder & black salt to taste. Set aside.
Heat a pan with 1 tbsp oil. Add 1/2 inch cinnamon stick, 6 black peppercons, 3 cloves, 3 green chillies & 2 large onions sliced. Saute them till they turn brown. Cook them on medium heat. Once done, let it cool & later grind them in a smooth paste. Set aside.
Dice onions. Toss them for 30 secs in just 1 tsp oil. Set them aside with the rest of the veggies.
Chop mushrooms. Also toss them for 30 secs in just 1 tsp oil & set them aside with veggies.
Heat a pan. Add 1 tbsp oil. Add cumin seeds. Once they splutter, add bayleaf, big cardamom, & ginger garlic paste. Saute till the raw smell of ginger garlic paste goes away for around 40 secs.
Now add the whole spices & onions paste to it. Cook covered on medium heat for around 4 minutes. (Keep it covered because the gravy might splutter on your hands.)
Add the tomato - cashews puree now & also red 2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp garam masala & 1/4 tsp turmeric powder.
Cook covered till the masalas are cooked for around 10 minutes. Add water if needed. Keep stirring in between.
Now add 1/4 cup green peas. Cook covered again for a couple of minutes. Later add all the fried veggies.
Check for salt & add accordingly.
Cook covered again for 5 minutes on low - medium heat.
In a separate pan, make tempering for the sabzi. Heat a tsp of oil. Add curry leaves & dried red chillies. Add this tempering on your sabzi as garnish along with coriander leaves.
1/2 cup Sugar (you can add more or less accoding to your taste)
2 cups hot Milk
Cardamom Powder
Saffron
1 tsp Ghee
Chopped almonds
Method:
Heat ghee in a heavy bottomed pan.
In a separate bowl boil milk. Once boiled, switch off the heat.
Add vermicelli to the ghee. If it is roasted, saute it in ghee for just a minute. If it is not roasted, saute it in ghee for atleast 4 - 5 minutes till it is browned.
Add sugar to it. Once all the sugar is melted, add the hot boiled milk to it. Also add cardamom powder to it.
Boil the vermicelli milk mixture for around 10 minutes. You will notice that the milk has reduced a bit & vermicelli has fluffed a bit.
Now switch off the heat.
Remove it in a bowl. Garnish it with few strands of saffron & chopped almonds.
Let it cool & refrigerate it.
Serve chilled !!
Tips:
I generally don't like many dry fruits except for almonds in my sevaiya kheer. But if you like, you can add almonds, cashews & raisins after you saute the vermicelli & sugar.
You will notice the kheer has thickened after cooling. You can add some milk to it, to get the desired consistency of the kheer.
I remember the Pani Puri stalls along the street of Mumbai. But here in Netherlands there are no stalls. Here we don't even get pani puri anywhere. & I crave for pani puri every now & then. So I tried making pani puri myself. & Voila it satisfies my cravings. It is really mouthwatering.
Mix mashed boiled potato with boiled sprouted Moong. Add black salt & red chilli powder to it. Mix & keep it aside. This is your filling for the pani puri
In a mixie grind 1 cup mint leaves, 1 cup coriander leaves, ginger & 4 - 5 green chillies. Add some water to help in grinding.
Once it is ground, remove it in a bowl. Add to it 2 tbsp.(or more) pani puri masala, black salt to taste, red chilli powder & some lemon juice to it. Mix well. Add 2 cups of water & some ice cubes to it. Serve chilled.
Take a puri. Make a hole in the puri. Add a spoonful of potato filling to it. Add 1/2 tsp of tamarind chutney & the chilled mint water to it. Pop it in your mouth & Enjoy !!
Tips:
You can adjust the proportion of chutneys according to your taste.
Just keep the pani in refrigerator for atleast 4 hours or more to enhance its taste.
Add boondi to the pani for added flavors.
Instead of "boiled potatoes & moong", you can use "boiled whites peas with turmeric & salt" as stuffing. It tastes equally awesome.
I have already shared with you 2 different versions of Chicken Biryani. Today I will share with you 1 more version. This involves onion tomato gravy. This is equally delicious. Do give it a try. Please do post your comments below how it turns out.
Clean the chicken. Cut the chicken into small pieces. Marinate it with salt to taste, 2 tsp ginger garlic paste, 1 tbsp. red chili powder, 1 tsp garam masala, 1 tsp Biryani Masala, 1/2 cup yoghurt, green chilies, chopped coriander leaves, chopped mint leaves & 1 tbsp ghee. Set it aside for at least 30 minutes.
Heat oil in a pan. Add the ground onion tomato paste to it. Cover & cook on medium heat for 10 minutes. Stir in between to avoid sticking of the gravy to the pan.
Add the marinated chicken to the cooked onion tomato paste in the pan. Cook it for 10 minutes. There will be a lot of gravy in the pan. Once the chicken is cooked, remove some gravy in a bowl. Set it aside.
Put a large vessel of boiling water. In a muslin cloth, add all whole spices except shahi jeera in a muslin cloth & tie them. Put these tied muslin cloth of whole spices in boiling water. Also add the shahi jeera & oil in the boiling water. Drain the water from the soaked rice. Put these soaked rice in boiling water. Let it boil till almost 90% done. Now Drain the water. Get rid of the whole spices. Season the rice with salt. Mix the rice carefully without breaking the grains of rice. Set it aside.
3. Layering Chicken & Rice
Once the chicken is cooked. Add the almost cooked rice over it.
Sprinkle some biryani masala over it.
Add the saffron milk, browned onions & chopped coriander leaves over the rice.
Cover the pan with a tight lid.
Cook it on lowest flame for 10 minutes.
This will make the chicken & rice layers to mix with each other.
Serve hot with the gravy we set aisde !!
Tips:
You can definitely use Chicken drumsticks. Just the cooking time will vary.
I have already shared with you a recipe for Chicken Biryani Tandoori Style. Today I will share with you another style of Chicken Biryani. It is equally delicious. Lets see how to cook it.
Clean the chicken. Cut it into pieces. Marinate it with salt to taste, 2 tsp ginger garlic paste, 1 tbsp red chilli powder, 1 tsp garam masala, 1 cup yoghurt, green chillies, chopped coriander leaves, chopped mint leaves & 1 tbsp ghee. Set it aside for atleast 30 minutes.
Add some of the browned onions to the marinated chicken. Cook the marinated chicken for 20 minutes. You will see a lot of gravy created in the pan. Check for seasoning right now.
Put a large vessel of boiling water. In a muslin cloth, add all whole spices except shahi jeera in a muslin cloth & tie them. Put these tied muslin cloth of whole spices in boiling water. Also add the shahi jeera & oil in the boiling water. Drain the water from the soaked rice. Put these soaked rice in boiling water. Let it boil till almost 90% done. Now Drain the water. Get rid of the whole spices. Season the rice with salt. Mix the rice carefully without breaking the grains of rice. Set it aside.
3. Layering Chicken & Rice
Take a non stick pan. Brush it with oil.
Add half chicken & half gravy to it.
Add half rice above the chicken.
Sprinkle some biryani masala over it.
Add half of the saffron milk, half of the browned onions & chopped coriander leaves over the rice.
Now put the remaining chicken & chicken curry over it.
Put the remaining rice over it.
Sprinkle some biryani masala over it.
Add remaining saffron milk, remaining browned onions & chopped coriander leaves over the rice.
Cover the pan with a tight lid.
Cook it on lowest flame for 10 minutes.
This will make the chicken & rice layers to mix with each other.
Serve hot !!
Check other Biryani recipes. Just click on the link for it.
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