Category: Recipes

Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 2014
The no-fuss Valentine’s Menu

Valentine’s Day 2014 may have gone. But your Valentine surely hasn’t.

And for your next few Valentine Days, how about you prepare and sharpen your skills beforehand rather than the day before.

Here, by skills, I refer mainly to cooking since that is my forte.

It’s June now. So, you have exactly 9 months to learn and let learn.

For the beginners, you might want to start with something simple and quite easy, like the ‘Eton mess parfait with berry sauce’. For those who cook occasionally, you might be a tad bold and wind up cooking something like ‘Sweetheart choc and hazelnut sandwiches ‘. And for those who cook regularly, well, I don’t really have anything to teach but merely share a few lovely recipes.

For the beginners:

Eton mess parfait with berry sauce

Time: 15 minutes (plus freezing)

Serves: 6

Ingredients: 284ml pot double cream, 200ml pot Greek yogurt, 4 small meringues (crumbled), 200g strawberries (hulled and chopped), 2 tbsp lemon curd, 200g raspberries and strawberries (halved, for topping)

For the sauce – 150g punnet raspberries, 150ml punnet strawberries, 2 tbsp icing sugar, 1 tbsp lemon juice

Directions: Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

For the Novice:

Sweetheart choc & hazelnut sandwiches

Time: 10 minutes

Serves: 2

Ingredients: 4 slices from a small sliced brioche loaf, 3 tbsp chocolate hazelnut spreads, 1 large egg, 75ml whole milk, 1 tsp vanilla extract, 1 tbsp caster sugar, 2 tbsp chopped toasted hazelnuts, 1 tbsp butter, icing sugar (for dusting), ice cream (to serve), raspberries (to serve)

Directions: Thickly spread 2 of the brioche slices with the chocolate hazelnut spread, then top with the remaining slices to make 2 sandwiches. Use a large heart-shaped cutter to cut the sandwiches into hearts.Whisk the egg, milk, vanilla and caster sugar in a wide, shallow bowl. Tip the hazelnuts onto a plate. Dip the sandwiches into the egg mixture, leave for 1-2 mins each side to allow the brioche to soak up the liquid, then dip one side of each sandwich into the nuts. The sandwiches can be chilled like this, covered loosely with cling film, for up to 1 hour.Heat the butter in a wide frying pan until melted and foaming. Add the sandwiches and cook for 1-2 mins each side until golden brown and puffed up. Dust with a little icing sugar and serve with ice cream and raspberries.

For the Expert:

Beef & beer pie

Time: 4 hours

Serves: 4

Ingredients: 1 onion, chopped, 1 small celery stick (chopped), 2 tbsp butter, 2 tbsp plain flour, 700g beef shin (featherblade or stewing steak, cut into large chunks), 1 tbsp Worcestershire sauce, 2 beef stock cubes, 2 sprigs thyme, 540ml can dark ale or beer, 1 egg (beaten), a few pinches poppy seeds

For the pastry – 500g plain flour (plus a little extra), 250g vegetarian suet

Directions: Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Treacle tart hearts

Time: 25 minutes (plus chilling)

Serves: 8

Ingredients: 200g cold unsalted butter (cubed), 350g plain flour (plus extra for rolling out), ½ tsp ground ginger (optional), 100g golden caster sugar, 1 egg yolk

For the filling – 400g golden syrup, finely grated zest of 1 lemon and juice of 1⁄2, 100g white breadcrumbs

Directions: Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.

Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.

Recipe and Image Courtesy – bbcgoodfood.com

June 9, 2014
ways to eat chia seeds

Chia seeds are traditionally consumed in Mexico, and United States. At present chia seeds are also grown in Argentina, Peru and Bolivia. Chia seeds are now also being grown in Australia, which is quite likely to become the biggest chia growing country in the world.Many Aztecs and Mayans considered chia seeds as their staple food by turning into small granular form and using them as flour, using them as oil and drinking them mixed with water in form of gel. During this period, chia seeds were considered as the super food because they could increase stamina many fold times and helps in building strong muscles.

Chia seeds contain a good amount of fiber- 5 grams in just a single tablespoon. It is this fiber present in the seeds of chia plant which leads to swelling up of chia seeds when mixed with water, leading to the formation of chia gel.

According to the statistical sampling by United States Department Of Agriculture (USDA), a single ounce of chia seeds contains 9gms of fat, 5mg of sodium, 4gms of protein, 11gms of dietary fiber, 27% phosphorus, 30% manganese and 18% of calcium. In 2009, the European Union approved with chia seeds being called as novel food. These seeds are rich source of omega-3 fatty acids, because they include a good amount of alpha-linolenic acid (ALA).

Chis seeds are food supplements that are totally gluten free, healthy for hair, skin and nails. They are rich sources of anti-oxidants and contains complete proteins with all the eight essential amino acids. Chia seeds have the following health benefits –

1. Helps to lower the cholesterol level.

2. Reducing body weight.

3. Has anti-inflammatory properties.

4. Reduces high blood pressure.

5. Maintains healthy heart and keeps immune system strong.

Ways to eat chia seeds –

There are a lot of healthy ways to use chia seeds in order to derive all the healthy nutritious contents of these seeds. Chia seeds is largely used as egg substitute especially when it comes to baking, due to the unique property of chia seeds to absorb liquids and turn into a gel. These seeds can also be used to grill meat and as a soup thickener.

These are the following ways to include chia seeds in our daily diet –

1. Breakfast topping – chia seeds can easily be enjoyed in morning by just simply adding them to your pancakes, yogurts and cereals.

2. Jellies and jams – chia seeds can be consumed more deliciously by adding it to the purree of fresh fruits like strawberries, blueberries and raspberries and converted into mouth-watering jams and jellies.

3. Grilling meat – remember next time you start with grilling, sprinkle some chia seeds to the grilling mixture in order to thicken the spread.

4. Soup thickener – this tip is beneficial for those who are allergic to the use of gluten, you can use an overnight soaked chia seeds as a thickener instead of using the flour thickeners for the soup.

5. To thicken meatballs – meatballs can easily be thickened using a healthy substituent for bread crumbs that is chia seeds, by adding an appropriate amount of chia seeds to your meat.

6. Using as all-purpose flour – chia seeds can grinded or blender in a mixer grinder or with blender and turned into fine powdered form, and can be used as an all-purpose flour.

7. As an egg substituent – as mentioned, chia seeds can easily absorb the liquids and turns into a nice gel, it can be very well used as an egg substituent for baking.

8. Adding to juices and tea – chia seeds can be added to a glass of juice, tea or any of the hot drinks. This can be done by allowing the drink with added chia seeds to stand for a few minutes so that the seeds can absorb some of the liquid, making it into a thick beverage.

9. Chia seeds smoothies or fresca – just 2 tbsp of chia seeds can be added to the smoothies and blended nicely, in order to get the even mixture. For chia fresca , chia seeds can be added to water, lime juice and a spoon of honey to enjoy it in summers.

10. Chia sprouts for salads – this is a simpler and a healthier way of consuming chia seeds- by turning them into sprouts. This can easily be done by putting some chia seeds in water, draining this water off and leaving behind the chia seeds in a jar container for a few days and rinsing and pouring off the water after every 12 hours. Within a few days, you will get chia seeds turning into sprouts.

Some healthy chia seed recipes-

1.so Chia seed smoothie :

   In a bowl, blend almond milk, yogurt, vanilla and 2 tbsp of maple syrup with a little salt. Whisk in the chia seeds in this mixture, and let it stand for about 30 minutes. Cover and refrigerate this mixture. After few minutes, mix it with berries, maple syrup and a few almonds.. Serve this in glasses topped up with berries and enjoy on a bright sunny day.

2. Chocolate chia seed pudding :

   Mix 2 tbsp cocoa powder, 2 tbsp brown sugar and 1 tbsp coffee powder in a bowl and mix them all together until no lumps remain. Add chia seeds to the mixture, also add 1 cup milk to the bowl and mix properly. keep the mixture aside for a few minutes and repeat this stirring again for a few more times. Cover the mixture and refrigerate it overnight. Serve this chocolaty pudding next day with a spread of honey.

3. Chia cherry crunch bites :

   Place 1/2 cup almonds, 1/4 cup cashews, 1/4 cup dates and grind them until finely chopped. Add vanilla, chia seeds, dried cherries and 2 tbsp almond butter and blend them with a blender. Transfer the mixture into another bowl. Now add cacao nibs to mixture and roll them into balls. The chia cherry crunch bites are ready and can be stored in airtight containers in refrigerator.



June 9, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Hyderabad Chicken Dum Biryani

Hyderabad Chicken Dum Biryani has a lot of specialty and particularly it is famous all over the globe. The name Biryani is originated from a Persian word Beryan which refers to frying or roasting. Biryani is made out of fine basmati rice. The word Biryani itself enhances the feeling of joy and comfort. No one in the world want to ignore biryani, especially Hyderabad dum biryani has much more craze all over the world. There are many different types and versions of regional biryani recipes but Hyderabadi Dum Biryani is one of the most popular of all.

Hyderabad Chicken Dum Biryani

At first the Biryani was originated in Persia and later it came in existence in India because of the Iranian travellers and their people. This mouth watering dish not only famous in various parts of the globe, daily few millions of people across the globe have this as a favourite dish in their meal. Few people are even addicted and cant even live without having this dish daily. This popular Hyderabad dum biryani is served at all marriages, feasts, parties, occasions etc., whatever may be the occasions in India this plays a important role in all of the dishes. We can find many varieties in Biryani depending on the flavor and recipe there are nearly 49 varieties of Biryanis which includes Biryani made of chicken, prawn, goat, fish, quail, shrimp, deer and hare. Hyderabad Dum Biryani is famously named as “Kachi Akhni” Biryani as both of the marinated meat and basmati rice are cooked together which give a nice flavour of taste.

Ingredients required:

1) Chicken with bone : 3/4 kg (take large pieces)

2)Onions : 2 (cut them neatly length wise and make a deep fry)

3)Oil : 1/4 cup

4)Ghee : 2 tablespoon

5)Basmati Rice : 3 cups (washed and soaked for about 20 minutes)

6)Coriander Leaves : 1/4 cup

7)Mint Leaves : 1/4 cup

8)Bay leaves : 1

9)Cloves : 2

10)shah jeera or black cumin : 2 tsp

11)saffron : 1 tsp

Marinade Mix :

1)Green Chilies : 5-6 (according to the spicy level and finely chopped)

2)Ginger & garlic Paste : 2 tablespoon

3)Turmeric powder : 1/4 tablespoon

4)Coriander Powder : 1 tablespoon

5)Salt : taken upon the required taste

6)Yogurt : 1/2 cup

7)Shah jeera or Black cumin seeds : 2 tablespoon

8)Red chili powder : 2 tablespoon

9)Lime juice : 2 tablespoon

To Grind :

1)Coriander Leaves : 1/4 cup (chopped finely)

2)Mint Leaves :1/2 cup (Chopped Finely )

3)Whole Black Pepper/Peppercorns : 7-8

4)Bay leaves : 2

5)Cloves : 3

6)Cinnamon Sticks : 1

7)Green cardamom : 3

Ingredients required for Biryani preparation

Preparation:

The main ingredient which is most important for the preparation of Biryani is a good quality Basmati rice which is crucial for making best biryani. Apart from this rice other main and important one are cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried brown onions and saffron are added. The best way of having a biryani combination is with dahi chutney or Raita which can be made from a mixture of curd & onions.

Step 1:

The first to start preparing Hyderabad Dum Biryani is that we have to marinate the chicken that we have taken which are cut into big pieces. In this step take the chicken pieces and add ginger garlic paste, fresh mint leaves, coriander leaves,chopped green chilies, pepper corns, black cumin or cumin seeds, chili powder, turmeric powder, coriander powder, salt, whole garam masala which consists of all of these following i.e., cardamom, clove, cinnamon, bay leaves, mace. Along with these masala items take few fried onions that are cut long, curd and oil and now mix all the ingredients well for few minutes until all the spices are added to each piece.

marinate_chicken

Step 2:

Take another pan and add water, salt and rice and they are made to boil such that the rice is half cooked and the flaming if offed then and keep this aside. Now take a large bottomed biryani bowl, to that add these marinated chicken pieces, they are spread linearly at the bottom of this bowl. Above this marinate chicken rice is arranged in form of layers then add mint leaves, fried onion, saffron colour used for the biryani colour and close the lid tight and make it cook for about 30 minutes over a small flame.

Half cooked rice for dum biryani preparation

Step 3:

The lid of the Biryani preparation bowl is covered with midha roll or chapati roll so that we can manage to see that the heat may not escape. After thirty minutes of cooking the rice gets cooked with the marinated chicken juice and it takes the flavour of chicken. Once done switch off and let it be rest undisturbed for another 15 minutes and do not open the lid and make it closed to avoid leakages this particular stage is called dum where the pressure within the vessel develops flavours.

Dum process going on after cooking is completed let it be undisturbed closed tight

Step 4:

After the time of 15 minutes is completed let the lid be opened then you will notice a fine bursting flavors of the spices gushing through the steam. The streams of flavors gushes and the rice looks amazing with the soft finishing, fried onions give it a great look.It’s truly a gorgeous dish with the rich, creamy, golden sauce with the perfectly browned chicken pieces.The piece gets easily chewed which is well cooked and it gives a melted feeling with the contrasting tastes.

Hyderabad Chicken Dum Biryani final look

It can be served with raita to have a better taste.Raita can be prepared by taking slices of onion and cut them into small pieces add curd,salt,mint leaves and mix them so that it gives a better taste with this wonderful Hyderabad Chicken Dum Biryani.

Raita

June 7, 2014
Cake, Lovin’ it!

Cakes… Are they only for Birthday occasions? Not Really. Cakes are such mood changers. They are irresistible. We love cakes and they love us. I don’t think there’s anyone out there who doesn’t love cake. Everyone fancies it and Chocolate cake, its like king of all. Just so delicious. Eating a chocolate cake simply makes our day so effortless. They are yum, rich, creamy, fluffy, soft and what not!
The picture is of actual cake, made by me. It is very simple to make, yet looks delicious. And this is the cake, I have been making from last few years. I got to know about this recipe in my 1st year of graduation and since then, this is kinda my favorite tea-time cake. My family loves the taste and they simply wait for that time of the day, when I will make this cake and serve them. It can take many variations with toppings, and I experiment a lot. I usually bake this cake on weekend and I use electric baking oven. It is simple, easy, light and fun to make and bake. Well, if concerned about calories, for that I am answerless, but yeah, its fun to sometimes put down your diet schedule and enjoy the delicacies. No?! I simply famish it and love to make it and bake it. It is a simple Vanilla cake with Chocolate cream frosting. When I originally made this cake in 2011, I simply garnsihed it with almond and chocolate flakes. Since then, I have played with the flavorings. Vanilla extract (or seeds from a scraped out bean) is classic. Feel free to vary the flavours and make the basic buttercream your own.

VANILLA CAKE
Servings: 4-5

Ingredients:
2 large eggs
½ cup powdered sugar (sugar has to be powdered otherwise it burns)
½ cup maida (flour)
1 tsp baking powder
¼ cup milk
½ cup oil
1 tsp vanilla essence

Method:– Sift flour with baking powder. Keep aside
Beat eggs and powdered sugar till the eggs turn fluffy and the mixture becomes more than double volume. Add vanilla essence.
Add oil to beaten egg-sugar mixture in the bowl. Mix well.

Fold in flour gradually till all the flour is used. Add milk to get a slightly thinner than a soft dropping consistency.
Grease a deep aluminium baking bowl. Pour the batter in it.
Preheat the electric baking oven at 220 degrees Celsius. Then, after that put the baking dish containing batter in the oven and let it bake.
It will take around 30-35 minutes. You can see it through the transparent mirror if you are satisfied with its bake look, you can take it out. You can check by seeing if cake shrunk away from sides of baking pan and is brown form the up side. Cool on a cake rack before removing from the pan.

For Toppings and decorating:

Variation 1: You can spread chocolate sauce on the cake all over and garnish almonds and chocolate and sprinkle on it. There are other decorative eating material available in markets like sugary stars or balls, which you can sprinkle on cake to make it look more attractive.

Variation 2: Buttercream Topping: Mix 100 ml cream (I take Amul cream), sugar (to taste), 2 tablespoons butter and 2 teaspoons of cocoa powder in a double boiler and prepare the chocolate sauce. As it is thick it can be used as a cream on cake and frosting as well. Pour on the cooled cake and spread it with spatula. Garnish with chocolate, almond and walnut flakes. Voila! Your cake is ready!
Chocolate cake with same recipe: To convert a vanilla cake into a chocolate cake, add 2 teaspoon cocoa powder and 2 extra 2 tablespooon powdered sugar to the recipe of vanilla cake given above. After the cake is ready, pour some chocolate sauce on it and serve.
You can also put cherries and strawberries on the buttercream and decorate it as per your creativity. Sometimes, I put Cadbury gems and Cadbury shots on it and it just looks lovely. The most important thing to increase its fluffiness and softness is to whisk it and beat it as much as you can. I usually switch on a tv or songs while beating the mixture and keep doing it for atleast half an hour, taking breaks in between. This way it becomes less tiring. The more you beat, the perfectly it will be baked. It is the key point which you should just follow while making the batter. For a cake, beating is like electricity needed to light a bulb.
It is like perfect tea time cake and can be used in many ways, on birthday occasion or to on some other happy occasion but it just serves well at any time. Above all, when it is baked by you, cake so delicious, it is sure to receive heavy compliments.
You cannot be sad when you can bake. This is what I feel. There is an unexplainable satisfaction when you see your cake baked so perfectly. With so many benefits ranging from so good taste, emotional satisfaction, easy to make and bake, lovely to serve, easy to experiment, can be variated , can be baked to win someone special’s heart, kid’s first choice and many other countless benefits.

So, just keep baking. Love it. Serve it. Eat it.

June 7, 2014
Satisfy Your Sweet Tooth With An Egg Less Chocolate Cake !
There are hardly any people in the world who can possibly say no to a chocolate cake, and if this holiday season you want to learn baking, then this is the cake you should begin with. Chocolate cake is something that nobody can resist, and therefore, it is the safest and tastiest choice of cake to bake for functions, birthday parties weddings and anniversaries. And this is the reason why chocolate cake is the most easily available and standard cake in every patisserie.

Due to the endless variety of chocolates available in the market, you can have endless varieties of cakes and icings. It is flavored with melted chocolate or cocoa powder; and the sponginess is given by baking soda and eggs. Now comes the problem – if you are a vegetarian, you must be having a hard time finding eggless chocolate cakes everywhere, even though they are now commonly available. And for people who bake cakes at their home, not adding eggs would be an issue to worry about, as they are afraid they might not get the desired sponginess and bounce to the cake. Well, here is an eggless chocolate cake recipe, that will not only be as spongy as normal cakes, but also give a fudgy texture so that you can add it in puddings as well.

Eggless chocolate cake

Ingredients :

for cake–
1. All purpose flour – 1 cup
2. Baking powder – 1/2 tsp
3. unsweetened cocoa powder – 6 tsp
4. granulated sugar – 3/4 cup
5. Baking soda – 1 tsp
6. Vegetable oil – 1/2 cup
7. Hot coffee – 1/2 cup (1 tsp coffee in 1/4 cup hot water)
8. yogurt – 1/4 cup
9. milk – 1/4 cup
10. vanilla essence – 1 tsp
for chocolate icing-
1. cocoa powder – 1/3 cup
2. unsalted butter – 100 gms.
3. icing sugar – 2 to 2.5 cups
4. hot water – 2 to 3 tsp
5. vanilla essence – 1 tsp
this recipe, if followed accurately, takes a total time of 30 minutes (5 minutes preparation time + 25 minutes cooking time) and the cake serves 6-7 people.

Method:
1. Preheat oven to 180 degrees Celsius, 10 minutes before baking.
2. Lightly grease the cake tin and line it with parchment/ tracing paper.
3. In a large bowl, add all purpose flour, baking soda, baking powder, cocoa powder and sugar. Sift them together.
4. When they are mixed well with each other, add all the wet ingredients, that is, vegetable oil, hot coffee, milk, yogurt and vanilla essence, one by one.
5. mix the ingredients lightly and pour the batter in an electric mixer ; and beat it at low speed for 2-3 minutes. Make sure that all the contents are properly mixed, and give the batter a thick consistency. Do not overbeat it.
6. Pour the batter in a cake tin that is greased and lined with parchment paper. If you see any air bubbles, tap the pan a couple of times to remove them and to spread the batter evenly.
7. Bake for about 30 minutes. Check the cake with toothpick. If the cake is ready, the toothpick that is inserted in the middle of cake will come out clean.
8. Once out of the oven, transfer the cake tin to a wiring rack to cool. After about an hour, take the cake out of the pan, and let it cool properly by keeping it in the fridge for 15-20 minutes.
9. For icing –
- Combine the unsalted softened butter and cocoa powder with a wooden spoon and whisk it.
- Add a little amount of hot water and mix well.
- Add 1 cup of icing sugar and vanilla essence and mix all the ingredients well.
- If required, add one more tablespoon of water and another cup of icing sugar, and do a taste test to make sure it is sweet enough.
- You can also add some Hershey’s chocolate syrup to give an additional flavor to the icing mixture.
- After the mixture is prepared, check the consistency, it should not be too thin, otherwise, it can flow down the cake.
- Place 1-2 mm thin layer of icing on the cake.
- You can also decorate the cake with chocolate shavings, gems (for kid’s at a birthday party) or chocolate flowers or candies by using a spatula or parchment cones to look smooth.
Quick Tips:
- Vegetable oil that is used should be preferably sunflower oil.
- Low fat milk and low fat yogurt is advisable for health conscious people.
- Hot milk can also be used instead of hot water for making the icing mixture.
- After decorating the cake with icing and frosting, keep the cake in the fridge for some time for the icing to set on the cake. Serve it chilled.
- Preheat the oven at least 10 minutes before you put the cake batter inside.
- Whisk the dry ingredients properly before you add the wet ingredients.
- Before decorating the cake, keep it in the fridge for some time, for the icing to set on the cake.
June 7, 2014
Milk – The Wonder Drink
Milk is a white liquid which is produced by mammals. The milk so produced by farm animals is used as a food item by humans. According to statistical records in 2011 about 730 million tones of milk was produced all over the globe. India is considered to be the biggest consumer as well as producer of milk. Milk can be considered as complete food as it is filled with all the necessary nutrients which are essential for the growth and development of humans of all ages. White, creamy with a glossy texture, milk is a natural product produced with no added preservatives. Other dairy products like cheese, butter, ghee etc is produced from milk as well. Other than calcium which is found in excess, milk also contains proteins, carbohydrate, salts, a lot of vitamins such as A, B6, B12, C, D etc. It also contains lactose which provides 40% of the calorie content. Milk is produced and sold in the market either fresh or pasteurized in plastic bags or tetra packs.

Today other than just drinking milk, it is used as an ingredient to prepare so many dishes and drinks which is not only tasty but is also good for health. I have given preparation techniques of some of these dishes which we can then try out at home.

Pista Faluda

The ingredients that we need for this dish are – Pista essence (1/2 teaspoon), chopped pistas, milk, sugar, and faluda shevai and vanilla or pista ice cream.

The method of preparation is very simple. We first add 2 tablespoons of shevai in a serving glass and then mix it with milk, sugar and pista essence and mix well. The final step after this is to add a scoop of vanilla or pista ice cream and garnish it with the chopped pistas and there we have our pista faluda ready to be served.

Sponge Vanilla Cake

The specialty of this cake is that it can be prepared both with eggs and without eggs. The recipe given below is for an eggless cake.

The method of preparations –
- In a bowl add flour, 1 teaspoon of baking powder and ½ teaspoon of baking soda and mix well
- Now in a separate bowl mix 2 cups of maida with 1 cup of sugar and milk or milk powdered each, 1 tsp of ghee and little salt that is approximately ¼ tsp of salt.
- Now add this batter with the baking powder mixture and add some tutti fruit and mix well in one direction.
- Preheat the oven at about 180C for 15 mins.
- Pour the batter in a pan which is lightly greased and spread it evenly and break all air bubbles.
- Bake for about 20-27 mins. After taking the pan out of the oven, place it in a cooling rack and wait for it to completely cool down
After the cake is completely cooled down, it can now be served.

Phirni

This dish is a combo of rice and milk. Therefore we will need about 1/3 cups of rice soaked in water for 20 mins.

Direction for preparation –
- Add about 4 cups of milk in a vessel and bring it to a boil. After the milk has boiled leave it to simmer. During this process about 1/4^th quantity will be reduced.
- While the milk is put to simmer, drain the soaked rice and grind it and prepare a paste by adding about ½ cup of the boiled milk.
- When the milk has simmered completely, slowly add this paste and keep on stirring so that the base does not burn. Continue stirring till the milk starts to thicken.
- During the process add sugar and about ½ tsp of cardamom
- Finally transfer it to a serving bowl and let it chill till the time to serve arrives. Before serving we can garnish it with some pistachios and rose petals.
Doodh Peda or Milk Fudge

The next dish on the list is also called milk fudge which is usually prepared during Christmas. Since the dish does not need much of preparations and is very quick to make, it is usually prepared during normal days as well.

Directions –
- In a vessel boil about 8 table spoons of butter
- Add to it condensed milk about 300ml and milk powder 1 ½ cups and mix well.
- Remember to cook it in low or medium flame and stir continuously and along the process add cardamom powder and stir till a thick paste is created.
- After the paste is created turn off the heat and allow to cool
- After the cooling process is over, create small balls with your hands and flatten them slightly
- You can decorate the pedas with nuts and they are ready to serve.
- We can store the left over contents in an air tight container in the fridge.
Sweet Lassi

Lassi is one of the most demanded drinks during summers consumed by all age groups. It’s usually recommended for children who are fussy about drinking milk.

Direction for preparations –
- Blend together milk, curd, sugar and water
- Blend for about 1-2 minutes, don’t overdo it
- Lassi is prepared, pour it in a glass and garnish with nuts and ready to serve.
So we have some recopies out here which we can prepare at home. The ingredients involved in the preparation of these dishes are mostly found in every household. Consumption of milk is very beneficial for us. Ofcource its is packed up with a lot of nutrients for a healthy life but other than that milk is also considered as a skin cleanser and cures other skin problems as well such as dryness. Therefore it should be noted that milk should always be a part of our diet in order to live both healthy and happy.
June 7, 2014
Summer Specials: Sweet And Spicy Watermelon Recipes
When you think about summer, all that comes to your mind is the picture of “scorching sun, large ice cubes and watermelons!” Being the fruit of the summer and also so sweet that it could even be served as a dessert, these watermelons not only act as the body hydrating “thirst-quenching” factor but also serve other health benefits. People generally assume that it has only water contents and nothing more. But actually, watermelons are rich in various nutrients that are essential for our body to maintain good health. They are high in vitamin A, vitamin C and contain the required daily amounts of potassium and most importantly less in calories. They are also rich in the amino acids called L-Citrulline that is converted by our body into L-Arginine which is a very essential amino acid that helps in relaxing the blood vessels and improves blood circulation. Thus they help in soothing the muscles when consumed after doing heavy physical work. They also help in improving the cardiovascular health by maintain the blood pressure especially in women in postmenopausal period and also middle aged adults. Now that you know the nutritional values of watermelons, I guess it is time to know how to enjoy them as a fruit, juice and also as a yummy dish!
A bite of these cool watermelons adds fun to the summer and makes the day more refreshing. The yummy melons can be eaten raw as they are juicy, sweet and really delicious or made into a juice and chilled with ice or can be made into a smoothie, add it in a fruit salad along with all the other fruits or make a super cool summer salad with onions, salt and black pepper. There also various other recipes that can spice it up a little bit and be served over a summer barbecue too. For those who don’t enjoy the taste of watermelon, a watermelon-strawberry-lemonade will do the magic! It has a fresh taste and is loved by most of the watermelon haters!

The Five Minutes Watermelon Frappe

This watermelon frappe takes just 5 minutes to make and serve. All you have to do is dice the watermelon into small cubes and add the mint leaves into a blender and run it until it becomes a liquid. Remove the extra pulp and seeds using a strainer and garnish it with mint while serving!

Ingredients to serve two:
- 4 cups cold watermelon chunks
- 8 mint leaves
The Melon-Strawberry-Lemonade

This is a very delicious juice served especially for watermelon haters! Yes, it has a fresh taste due to the flavors of strawberry and lemon blend in together with the watermelon. Add the mentioned amounts of the ingredients in a blender and serve it immediately

Ingredients to make 2 quarts of the lemonade
- 8 cups cubed seeded watermelon
- 1 cup fresh strawberries, halved
- 1/2 cup fresh lemon juice
- 1 cup white sugar
- 2 cups water
Here are some of the try-it-now recipes with watermelons with a different flavor apart from its usual sweet-juicy routine.

Less than a minute Summer Salad with Feta and Mint

This is a very simple summer salad that takes less than a minute to make with a combination of sweet, salt and spices! The preparation is so easy. Place the sliced and diced tomatoes and watermelons on a serving plate and sprinkle the watercress and cheese evenly on top of them, then add some olive oil and vinegar with mint. Now season it with sea salt and ground pepper to suit your taste and it’s ready to serve!
Ingredients
- 4 cups cubed or balled watermelon or muskmelon
- 1 pint cherry, grape, or pear tomatoes, cut in half
- 4 ounces cubed feta cheese (about 1/2 cup)
- 1 bunch watercress, stems removed, washed and drained (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh mint
- Sea salt, to taste
- Freshly ground pepper, to taste
Fire & Ice Salsa

The watermelon fire and ice salsa is a make-it-quick and serve-it-now dish. It just takes a maximum of 15 minutes to prepare and can be served immediately! This is the best dish for a summer barbecue with a replacement of tomato with watermelon in the salsa which gives it a sweeter and cooler touch. Mix all the ingredients cut into tiny cubes in a bowl and serve it with tortilla chips. You can also use it as a topping for grilled chicken or fish.
Ingredients to make 4 cups of the Salsa
- 3 cups chopped watermelon
- 1/2 cup chopped green bell pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
- 1 tablespoon chopped jalapeno pepper
- 1/2 teaspoon garlic salt
The Watermelon Salsa

This is a Sweet-n-Spicy dish, more on the sweeter side that takes just 20 minutes to prepare and can be served after 1 hour of refrigeration. All you have to do is, cut all the ingredients into tiny cubes and mix them all in a serving bowl and cover it for refrigeration. You need to refrigerate it at least for one hour for the flavors to blend and add taste to the dish. You can also use hotter chilies if you are a lover of hot and spicy dishes.

The required ingredients to serve a minimum of 2 cups are given below.
- 2 cups seeded and coarsely chopped watermelon
- 2 tablespoons chopped onion
- 3 tablespoons seeded, chopped Anaheim chili
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon garlic salt
June 7, 2014
Tips And Tricks For Easy Baking

Baking is a science, though not a complicated one; it relies quite heavily on accuracy. Everyone can bake, but like most things, a little know-how goes a long way. Even the little of the littlest mistakes in baking can mean the difference between the cake that rises and the one that sinks; the cookies that are perfectly golden brown and the ones that have burnt bottoms.

We all want to impress others. If we bake, we want the dish to come out exactly as we intended it to be. We all want our cakes to look good, but that doesn’t mean it has to follow an elaborate procedure for baking. Baking a cake or pastry with a simple recipe that is convenient to follow and use at home can do wonders for you.

But unlike other types of cooking, we can’t cheat on baking. We can’t alter the amount and type of ingredients according to our choice and availability. If you think you can make small careless mistakes while baking and it won’t affect anything, then you are gravely mistaken. This is the main reason for people shying away from baking by thinking it is a tedious, unsatisfying work to do. But actually, it is not so. You just have to take care of the small things for the big things (here, cake/pastry/cookies) to fall right into place.

Here are 6 common baking tips that people need to know, and those that form the foundation of baking. These fundamentals if followed accurately, can save your cake from sinking down, or your cookies from getting burnt.

1.Choosing A Good Recipe :

If you don’t have a good recipe to start with, the results aren’t likely to be delicious. Always remember, bad recipe is equal to bad result. A bad recipe is confusing and has a disproportionate and odd combination of ingredients. A good recipe is always easy to follow, and is created with tweaks and turns to the standard one to suit your convenience.

You should always choose a recipe that matches your baking abilities and the type of ingredients you have. Also, you should also follow the recipe accurately from start to finish, and check the results time to time, and make sure they match with those written in the recipe. Do not substitute the ingredients or alter the recipe until you feel confident enough.

2.Preparing For The Baking Process:

You should always get organized before you start baking. It doesn’t take long to get the ingredients sorted before you start the baking procedure. Getting out all ingredients and equipments beforehand, makes the baking efficient, and saves you extra time for collecting and gathering ingredients afterwards.

Also, you should adjust the oven racks beforehand, so that they are at the right level for the particular cake to be baked, and there is enough space for the cake to rise.

Apart from this, you should prepare your cake tins or baking trays by greasing them with oil or lining/dusting them with flour (as per mentioned in the recipe), for the cake to come out of the tin/tray smoothly. There is nothing more frustrating than the cake sticking to the cake tin from its base and sides, as it spoils the shape and look of the cake.

3.Preheat The Oven :

You should always preheat the oven, at least 10-20 minutes before you put the cake batter inside it. This is one of the most important steps which should definitely not be forgotten, otherwise it will result in a cake that is undercooked or not risen properly.

4.Measuring The Ingredients:

You should never underestimate measuring of the ingredients, specially the dry ones. Use reliable and apt jugs, spoons, cups and bowls to measure your ingredients. Also, the dry and wet ingredients should be measured separately. More so, the size of the cake tins should be appropriate for the amount of cake batter so that the cake rises nicely.

5.Keeping Track Of Time:

Always keep the time in mind for which the cake is inside the oven. Set a timer if necessary. Follow the time strictly as per written in the recipe. When three quarters of the time has passed, wait near the oven and test the cake by inserting a toothpick in the middle of the cake and the moment it comes out clean, switch off the oven.

6.Mixing The Contents Well:

Properly mix the ingredients of the batter. The dry ingredients should be sifted together really well. Once the dry ingredients are mixed, add the wet ones and mix properly again. Refrain from over mixing the batter as it will result in a tough cake due to hardening of gluten and will give a chewy taste.

These are simple 6 rules, which, if followed religiously, can guarantee the cake to be perfect when it is baked. Following these tips will make you go through an easy an efficient baking experience, and will save you from avoiding baking the next time you have a party or a get together is held at your house. You just have to go by these tips and Voila! A beautiful cake will be ready in a very less time which will be a treat to your taste buds.

June 7, 2014