EGG BIRIYANI - 3 !!!!!!!

My today's recipe is from KINI'S KITCHEN.  These days i am tryin biriyanis from diffferent blogs especially egg biriyanis as my son likes it a lot. Almost all egg biriyanis i tried are tasted so good.

INGREDIENTS:

2 cups basmati rice

3 cloves

1/2 inch cinnamon

salt to taste

Cook the ricewith above ingredients in cooke with 1 1/2 cups water and keep aside

6 tsp oil or ghee

2 sliced onion +1 onion sliced and deep fried

1 chopped tomato

6 eggs boiled and cut into 2 or 4 pieces

chopped coriander leaves and mint leaves

4 saffron strands soaked in 2 tsp milk or saffron colour

For green masala:

3 green chillies

5 garlic cloves

1/4 cup curd

1/2 cup coriander leaves

1/2 onion

1 tsp chilli powder

1 tsp Shahi Biryani Masala--GRIND THESE INTO A FINE PASTE

1 tsp turmeric powder

PROCEDURE:

• In a kadai take 6 tsp oil or ghee and fry 2 sliced onions till light pink in colour
• Put the green paste and fry well

• Add chopped tomato and fry till it becomes smooth paste
• Add the eggs,salt to taste and mix well till the masala cosats the eggs and it becomes dry
• In a microwave safe bowl put the alternate layers of rice and egg masala  
• Garnish with chopped coriander,mint leaves,fried onion and saffron milk 
• Micro it for 2-3 minutes before serving
• Serve hot with raita
• If you are not using Microwave ,then mix the rice directly to the masala and garnish it

HAPPY COOKING :))))))

POTATO KHEER !!!!!!!

My today's recipe is from the food group in FB called Amgele Randpakuda & it is posted by Nutan Shenoy Kini who is my sweet, cute & talented FB friend also. According to her in Maharashtra, this kheer is prepared during fast & they call it as "Upasachi kheer". Very easy, simple, delicious & must try recipe.
BTW, today is my son's bday & kheer is his most favourite dessert. So, prepared this kheer for him. 
!!!! Happy bday my dearest, sweetest, cutest Abhay...may God shower his choicest blessings upon you...may you live a long, happy & healthy life !!!!

INGREDIENTS:-

milk - 1 ltr
milk maid - 1 tin (395 grams)
potatoes - 2 big
cardamom pow - 1 tsp
nutmeg powder - 1/2 tsp (optional)
ghee - 2tsp
dry fruits - 1 handful

METHOD:-

1. Boil  milk. 

2. De skin and grate potatoes. Squeeze. Saute a little in  pure ghee. 

3. Later add chopped dry fruits in same ghee & keep aside. 

4. Now add the sauteed potatoes+cardamom pwd, +Milkmaid, and boil well. 

5. Garnish with dry fruits and serve. 

6. Upasachi kheer is ready.You can add 1/2 a teaspoon of powdered jaiphal (nutmeg) too.

HAPPY COOKING :))))))

EGGLESS GOLDEN VANILLA COOKER CAKE !!!!!!!

I adopted this recipe from the food group called Konkani Amchi Food. It is posted by Sudarshan Bhat M. This is my first try in baking a cake in cooker. It tasted yum ! Here, added little saffron strands diluted in milk for the colour.

INGREDIENTS:-

All purpose flour - 1 cup
powdered sugar - 3/4 cup
butter - 1/4 cup
curds - 1/2 cup
baking powder - 1 & 1/2 tsp
salt -  a pinch
saffron strands - few
milk - 2 tbsp
water - 1/4 cup
vanilla essence - 1/2 tsp

METHOD:-

• Mix the flour, baking powder, butter, sugar, pinch of salt, water and vanilla and beat together.

• Add the yogurt and beat the batter smooth. Transfer onto the baking tin.

• Heat the pressure cooker, covered but without the pressure for 3-4 minutes on high heat.

• Place the cake tin in it. Cover again without the pressure, lower the flame and let cook till done (about 1/2 an hour).

• Turn off the gas, when cool, remove cake from pressure cooker.

• Cut in pieces and Enjoy.

HAPPY COOKING :))))))

EGG BIRIYANI - 2 !!!!!!!!!!

My today's recipe is from VahRehVah.com. This is the most easiest & simplest egg biryani i have ever made. I have added little more fried onions just to enhance the taste of egg biryani.

Ingredient Name	Quantity	Unit
Salt	1	To Taste
Mint	1	Bunch
Plain Yogurt	2	Cup
Whole Garam Masala	10	Numbers
Black Cumin	1	Teaspoons
Fresh Coriander/Cilantro Leaves	1	Teaspoons
Biryani Masla Pdr	1	Teaspoons
Fired Onion	1	Teaspoons
Green Chillies	4	Numbers
Oil	1	Tablespoons
Ginger Garlic Paste	1	Tablespoons
Onions	1	Large
Eggs	8	Numbers
Basmati Rice	500	Grams
Clarified Butter	6	Teaspoons

METHOD:-

1. Wash and soak rice for atleast ½ hour. boil eggsShell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a kadai or pot, heat the clarified butter or oil. 
2. And spices and fry the onions until they become golden brown and add ginger garlic paste ,gr chillies ,mint coriander ,biryani masala and curd and cook In the same masala measure 1 1/2 times the amout water to rice and bring it to boiladd soaked rice and mix well and cook covered till rice is done  add. 
3. Then add red chilli powder, salt and eggs,besan  and fry until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
4.  Cook until all of the water has absorbed and the rice is tender. top rice with eggs

HAPPY COOKING :))))))

ALOO MUTTER GRAVY - 2 !!!!!

My today's recipe is from the blog VEG RECIPES OF INDIA.  But i made a twist here. I added 1 packet of  Maggie Masala-e-magic powder to this gravy & the result was too good. Tasted great !!!

INGREDIENTS:-

• 2 medium potatoes/aloos, peeled and diced
• ¾ to 1 cup peas/matar, fresh or frozen
• 1 tbsp almond powder * or khoya (evaporated milk) or malai (cream)
• ½ tsp cumin seeds/jeera
• a generous pinch of asafoetida/hing
• ½ tsp red chili powder or as required
• ¼ tsp turmeric powder/haldi
• ½ tsp punjabi garam masalaor garam masala powder as required
• 2 to 3 tbsp oil
• 1.5 cups water for pressure cooking or 2 cups if making in a pan
• salt as required
• a few coriander leaves for garnish

grind to paste:

• 1 medium onion, roughly chopped
• 1 large tomato. roughly chopped
• ½ inch ginger, chopped
• 3-4 garlic, chopped

METHOD:-

1. First make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.no need to add any water while making the paste. keep this ground paste aside.heat oil in a pressure cooker. first crackle the cumin seeds. then add the ground paste.stir and then add the ground almond powder or khoya or malai (cream).
2. saute the ground paste till the oil releases from the sides. the masala paste will also thicken.
3. then add the asafoetida powder, red chilli powder and turmeric powder.
4. stir and then add the peas and potatoes. saute for a minute. add water and salt.
5. stir well and pressure cook for 2-3 whistles or more till the potatoes & peas are cooked completely.
6. if cooking in a pan, then cover and cook. add more water if required whilst cooking in a pan.
7. lastly sprinkle the punjabi garam masala powder & maggie masala-e-magic powder and stir.
8. garnish with coriander leaves and serve aloo matar curry hot with pooris, chapatis or rice.

HAPPY COOKING :))))))

NOTES:-

* to make the almond powder, just grind about 8-9 almonds in a dry grinder or coffee grinder.
this aloo matar curry can also me made in a pan. just add 2 cups water if making in a pan

KULTHA CHUTNEY / HORSEGRAM CHUTNEY !!!!!

I adopted this recipe from my MIL. This is a very tasty & healthy chutney. You can serve it with rice, dosas, rotis as a side dish.

INGREDIENTS:-

Coconut, grated - 1 cup
horse gram - 1 & 1/2 fistful
garlic - 1 pod
red chillies - 5
tamarind - small chana size
salt to taste
oil - 2tsp
coriander leaves, chopped - 3 tbsp

METHOD:-

1. In a tadka pan, put oil & fry crushed garlic flakes till light brown & keep it aside.
2. In the same tadka pan, fry horse gram also till the nice aroma comes.
3. Grind garlic+horse gram+grated coconut+red chillies+tamarind+chopped coriander leaves+salt to taste to a fine paste.
4. Store it in a container.

HAPPY COOKING :))))))) 

QUICK & EASY RABDI !!!!!!

I adopted this recipe from one food group in FB called Konkani Amchi Food. & this recipe s posted by Yogitha Kamath. We can call it as INSTANT RABDI too.  In these pics you can't see badams but later i added crushed badam too for better taste. Taste bhi health bhi.

INGREDIENTS:-

milk - 2 cup (thick & creamy)
milkmaid - 2 tbsp
sugar - 1 tbsp (or according to your taste)
white bread - 2 slices (crushed well in a mixer)
cardamom pow - 1/4 tsp
kesar - few strands for garnishing
almonds, crushed - 10

METHOD:-

1.  Boil the milk,  add slowly the bread crumbs, mix & Stir well ,so that lumps do not form.
2. Add milk maid,again mix well on slow fire,add sugar according to your taste, Let it cook for 2 mins.
3. Switch off the flame,add kesar & eliachi powder & mix well.
4. Garnish it with kesar strands.
5. Chill it & serve it.

HAPPY COOKING :))))))

and here's a tip:-

1. If the milk is not so thick add 4 bread slices & 4-5 tbsp milkmaid & 2 tbsp sugar as i did here.
2. For extra taste add crushed almonds & mix well. Chill it & serve it.

KHUBBE HINGA UDAK / CLAMS IN COCONUT BASED GRAVY !!!!!

My todays recipe is using clams & i. e. KHUBBE HINGA UDAK. But i don't know much about clams . So, i adopted these information about clams from the blog AAYI'S RECIPES. 

Clams are used widely in Konkani cooking.  During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used.

There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish

                    ( here are the 2 varieties of clams)

                ( i used this type of clams for this gravy )

INGREDIENTS:-

clams, cleaned, cooked & one side opened - 2 cups

coconut grated - 1

red chillies - 12

hing - small chana size

tamarind - small chana size

salt to taste

METHOD:-

1. Grind coconut, tamarind and red chilies to a smooth paste.

2. In a pot, mix the paste with clams. Add sufficient water and salt.

3. When the curry starts boiling, add hing (dilute hing in 2tbsp water) & mix well.

HAPPY COOKING :)))))