First soak basmati rice for an hour. Strain and roast in a pan with a few drops of ghee. Set aside.
Next make a paste of 3 spoons of thick yogurt, 3 green chillies, a little pepper powder and a little cumin seeds (seeragam). Add a little Babas Kurma powder and set aside.
Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add the ground paste next. Bring to boil an then add 1 chopped tomato and 1 large shredded carrot.
Once tomato is mushy, switch off the stove.
Now add this to the soaked/roasted Basmati rice and salt. Add water 1.5 to 1 rice.
Cook in rice cooker. Whilst it's cooking do not stir more than once.
Serve with chicken/mutton curry and cucumber raita.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Prepared another round of Dham-Ka-Biriyani, this time with mutton. Same methods, just few additional steps :
1/ Pressure cook mutton for 10 minutes with ginger/galic & turmeric (don't add Salt, it will harden the meat)
2/ In a Pan add ghee or oil and fry the cooked mutton in very low flame. Its just to coat and not to cook.
3/ Take a tea-spoon of garam masala and dilute it in water. [You can also use a bit of Mutton Curry Masala]. Pour it on the mutton and add salt.
4/ Add little bit of water and cover cook it in low flame for 10 minutes.
5/ If you have bones, don't need to add them.
Place the meat and rice the same way as you did for Dham-Ka-Biriyani by adding the sauce from the pan. Mutton Biriyani Ready.
Egg Rice
And this is how I make it :
Cooked Rice 90gms
Green Chilli 2
A pinch Chili powder
Corriander Leaves
1 Tsp Soya Sauce
Curry Leaves
2 Eggs
1 medium onion
Ghee
1/ Heat Ghee in a pan and add curry leaves & tiny chopped green chillis. Stir them.
2/ Add chooped onions and brisk stir them (Flame High)
3/ Add salt and chilli powder. Stir. Put the flame to the lowest.
4/ Add Cooked Rice and mix well (3 to 4 minutes).
5/ Pour the Soya sauce by the walls of the pan and not over the rice directly. Stir Well.
6/ Put up the flame and quick stir. When the pan is really hot, break the 2 eggs over the rice and give a stir until the yolk is broken.
7/ Low the flame and leave it for about 3 minutes.
8/ Put eh flame high, quick stir to mix the rice and the egg scrambles well. Keep doing it up the egg scramble and the rice start to jump up.
9/ Switch of the flame and leave it for 5 minutes in the hot pan. Stir well before serving.
Note : You can add tiny bits of carrots & beans, or if you had prepared fried chicken - cut them into tiny pieces. I did none.
1/ Make a dough with the flours by adding cooking oil & (about ¼ cup) of water.
2/ Cover the dough with a moist cloth for about 20 minutes.
3/ Pick a small ball of dough and flaten it as you would do for chapathi, just a bit thicker this time.
4/ Cut circle-dough into half.
5/ Pick one semi-circle flat dough and wet its edge with water. Fold it into a cone by making it rest on your palms. Stuff the cone with the Potato masala leaving enough corner space to seal it. Use water if needed and close the gap by pinching it. It should be sealed completely.
6/ Make all the Samosa cones while heating oil. The oil should be really hot, that when you place the Samosa in (don't throw it in the hot oil, use a tong to gently put it in the oil or place it on the 'jelly karandi' and insert it inside.), when you place the Samosa in the oil it should immediately start to cook.
Note : Any gap, that is if you have not sealed it properly, the oil will enter and damage the potato masala inside. So check before introducing them into the oil.
7/ Fry the samosa in the oil until it turns golden brown. You can place 3 to 5 Samosas at the same time, but make sure none gets burnt.
Have them with Jillabis - the best.
NOV,
I got a coconut shell, but I did not use it to do the Jillabi. Should smoothen the shell and make a correct hole. When its ready, I will let you know.
made a simple vazhakkai dish today. no photos. it turned out super good - just take my word for it.
step 1: take two vazhakkai and boil them in water (with the skin on). boil for 10 minutes. let it cool (you can place in cold water) remove the skin and grate them (or cut them into small cubes)
step 2: while the vazhakkai is boiling, take a pan and dry roast 2 table spoons of urad dhal, 1 table spoon of channa dhal and little bit of seeragam and two red chillies. grind into a powder
step 3: in a pan, add mustard, chopped garlic, lots of curry leaves, add the grated/chopped vazhakkai, salt and ground poweder. if you have some canned black eyed peas / channa, you can add it too (i didn't have them). add some more oil, saute them for 5 minutes.
done. enjoy!
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
When I was a citizen of Nasa Pub, (it's on MG Road Banglore), I used to have some terrific Reshmi Kebabs there, one of the best in the late 90s. Then, I tried several recipes but was never satisfied. I would be very pleased if anyone shares their version of Reshmi Kebab recipe, so that I can try them out.
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