Month: November 2016

Baby Potato Biryani–Veg Biryani Recipe–Indian Recipe

Ingredients –

  1. Boiled Baby potatoes – 7-8
  2. Soaked basmati rice for 10 –15 minutes – 1 cup
  3. Cut onions length wise – 1 cup
  4. Chopped tomato – 1 cup
  5. Salt to taste
  6. Turmeric powder – 1tsp.
  7. Curd / yogurt – 1/2 cup
  8. Chopped mint and coriander leaves – 1 cup
  9. Biryani masala powder – 2 tbsp.
  10. Vegetable oil / butter – 2-3 tbsp.
  11. Whole gram masala – cinnamon stick, bay leaf, anise flower, whole cardamom, clove.
  12. Cumin seeds – 1 tbsp.
  13. Green chilly as per your taste.
  14. Fried onions – 1 cup
  15. Ginger – garlic paste /grated – 1/2 cup

Method –

  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, whole gram masala cook for 1 minute.
  • Add onions and cook for 2-3 minutes.
  • Add ginger – garlic paste and cook for 1-2 minutes.
  • Add chopped tomato, salt, turmeric powder, mix well, cover and cook for 1-2 minutes.
  • Add biryani masala, little water if required and cook for 1-2 minutes.
  • Add boiled baby potatoes, mix well cover and cook for 1 minute.
  • Add chopped mint, coriander leaves, curd and cook  for 1-2 minutes.
  • Add chilly as per your taste and cook for other 1-2 minutes.
  • Add soaked rice in the water at 1:2 ratio respectively.
  • Sparkles half fried onions, cover and cook on medium heat  for 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion and coriander leaves.
  • Baby potato biryani is ready to serve with any kind of raita.

Baby Potato Biryani–Veg Biryani Recipe–Indian Recipe

Ingredients –

  1. Boiled Baby potatoes – 7-8
  2. Soaked basmati rice for 10 –15 minutes – 1 cup
  3. Cut onions length wise – 1 cup
  4. Chopped tomato – 1 cup
  5. Salt to taste
  6. Turmeric powder – 1tsp.
  7. Curd / yogurt – 1/2 cup
  8. Chopped mint and coriander leaves – 1 cup
  9. Biryani masala powder – 2 tbsp.
  10. Vegetable oil / butter – 2-3 tbsp.
  11. Whole gram masala – cinnamon stick, bay leaf, anise flower, whole cardamom, clove.
  12. Cumin seeds – 1 tbsp.
  13. Green chilly as per your taste.
  14. Fried onions – 1 cup
  15. Ginger – garlic paste /grated – 1/2 cup

Method –

  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, whole gram masala cook for 1 minute.
  • Add onions and cook for 2-3 minutes.
  • Add ginger – garlic paste and cook for 1-2 minutes.
  • Add chopped tomato, salt, turmeric powder, mix well, cover and cook for 1-2 minutes.
  • Add biryani masala, little water if required and cook for 1-2 minutes.
  • Add boiled baby potatoes, mix well cover and cook for 1 minute.
  • Add chopped mint, coriander leaves, curd and cook  for 1-2 minutes.
  • Add chilly as per your taste and cook for other 1-2 minutes.
  • Add soaked rice in the water at 1:2 ratio respectively.
  • Sparkles half fried onions, cover and cook on medium heat  for 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion and coriander leaves.
  • Baby potato biryani is ready to serve with any kind of raita.

Sweet Potato Cutlet or Tikki / Snacks Recipe / Indian Recipe

Ingredients –

  1. Boiled  sweet potatoes – 1
  2. Salt to taste
  3. Black pepper – 1-2 pinch
  4. Turmeric powder – 1-2 pinch (optional)
  5. Garlic paste or grated – 2 tsp.
  6. Chopped green chilly as per your taste
  7. Corn flour – 2 tbsp.
  8. Fresh chopped coriander leaves – 1/2 cup
  9. Peas or corn – 1/2 cup (boiled or frozen)
  10. Finely chopped onions – 1/2 cup
  11. Oil/Butter for shallow frying
  12. Bread crumbs for coating

Method –

  • Peel and mash the potato in a bowl.
  • Add all the ingredients, mix well and adjust salt and chilly as per your taste.
  • Heat sufficient oil in the pan on medium heat.
  • Take a portion of the mixture, shape into small ball and press lightly.
  • Roll them in the bread crumbs till they are evenly coated from all the sides.
  • You can use cookie cutter to shape them into different shapes.
  • Place the cutlet in the frying pan.
  • Shallow fry till both the sides are golden in color.
  • Drain extra oils and place them on absorbent paper.
  • Sweet potato cutlet is ready, serve hot with chutney.

Mint/Pudina Pulav Recipe – Mint Recipe – Indian Recipe

Ingredients –

  1. Soaked Basmati  rice for 15 –20 minutes –1 cup
  2. Vegetable Oil / Butter–2 tbsp.
  3. Cumin seeds –1 tsp.
  4. Bay leaves –2 -3
  5. Cinnamon stick–1/2 inch
  6. Salt to taste
  7. Boiled peas or frozen peas –1/2 cup
  8. Sliced onions – 1 cup
  9. A pieces of ginger 
  10. Garlic –2-3 cloves
  11. Whole green chilly –as per your taste
  12. Mint (Pudina) – 1 cup (wash and clean)
  13. Cashew or ground nuts –10 -15
  14. Fried onions – 2 tbsp. (optional)

Method –

  • Put mint leaf, ginger, green chilly and garlic into the blender.
  • Add little water and make a paste.
  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
  • Add cashew nuts and cook for few seconds.
  • Add sliced onions and cook till onions becomes little transparent.
  • Add peas, salt to taste and cook for few minutes.
  • Add mint paste and cook for 2 –3 minutes on medium heat.
  • Soak rice in the water at 1:2 ratio respectively.
  • Add soaked rice in mint paste, mix well and let it boil.
  • Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion.
  • Mint/Pulav is ready to serve with any kind of raita.

Mint/Pudina Pulav Recipe – Mint Recipe – Indian Recipe

Ingredients –

  1. Soaked Basmati  rice for 15 –20 minutes –1 cup
  2. Vegetable Oil / Butter–2 tbsp.
  3. Cumin seeds –1 tsp.
  4. Bay leaves –2 -3
  5. Cinnamon stick–1/2 inch
  6. Salt to taste
  7. Boiled peas or frozen peas –1/2 cup
  8. Sliced onions – 1 cup
  9. A pieces of ginger 
  10. Garlic –2-3 cloves
  11. Whole green chilly –as per your taste
  12. Mint (Pudina) – 1 cup (wash and clean)
  13. Cashew or ground nuts –10 -15
  14. Fried onions – 2 tbsp. (optional)

Method –

  • Put mint leaf, ginger, green chilly and garlic into the blender.
  • Add little water and make a paste.
  • Heat oil into the pan/kadhai on medium heat.
  • Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
  • Add cashew nuts and cook for few seconds.
  • Add sliced onions and cook till onions becomes little transparent.
  • Add peas, salt to taste and cook for few minutes.
  • Add mint paste and cook for 2 –3 minutes on medium heat.
  • Soak rice in the water at 1:2 ratio respectively.
  • Add soaked rice in mint paste, mix well and let it boil.
  • Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
  • After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
  • Turn off the heat and garnish with fried onion.
  • Mint/Pulav is ready to serve with any kind of raita.

Chom Chom Rusgulla Recipe– Festival Special –Bengali sweet Recipe

Today I have completed one year of my blog, thank you all my followers and friends for your support. To celebrate this I am sharing my very special sweet dish recipe with you all, I hope you will like it Smile

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Food color – as per your choice
  6. All purpose flour/Maida– 2 tsp.

Method –

  • Boil whole milk in a  pan.
  • Keep stirring once a while.
  • When milk is boiled switch off the flame and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
  • Add 1/2 cup water into the chena and squash.
  • Add 2 cup of water into the pan, cardamom powder, sugar and cook for 2-3 minutes.
  • Now put chena in to the blender and blend for 1-2 seconds.
  • Place the chena on the plate, add maida and mix well for 2 minutes.
  • Divide the chena into two portion and add 2 drops of  food color in one portion and mix well.
  • You can add another color into second portion if you want.
  • Take the small portions of chena in your hand and shape them into small balls and cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely. Open the lid once it is cooled.
  • Chom-chom has become puffy and doubled in size.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya and serve.

Note –

  • You can also use unsalted Paneer from market.