Methi Matar Biryani~ A vegetarian biryani with a difference

Methi Matar Biryani

This week in the blogging marathon I am taking you on a food trail in Biryani, Vegetarian Biryani!  This time I am  trying to improvise on these recipes which are basically  loved at home, but the" something different" that is wanted can be, hopefully addressed with these delicious  offerings.

When I was researching for paella and Biryani the theme that I have chosen this week I began my search with Wikipedia (I start there and end there.) I have discovered many many more that will find their way to the table hopefully soon….

Here is what I gathered…

Biryani the much love Indian dish has its origins shrouded in mystery.

Biryani’s origins are generally attributed to Mughals and Muslim traders. But there is one theory that says that there are references to a “fried rice ´aromatic with spices in the ancient texts such as Yagnavalkya Smriti and was enjoyed by the ruling class. Traditional Bengali cuisine also steams fish in the method that is now known as “dum “in an earthen pot.

So what is the Difference between Biryani and Pulao?

According to Wikipedia,”Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India, it is also mentioned in ancient Indian texts such as Yagnavalkya Smriti. Opinions differ on the differences between pulao and Biryani, and whether there is a difference between the two at all.

According to the British-era author Abdul Halim Sharar, the Biryani has a stronger taste of curried rice due to a higher amount of spices. Pratibha Karan states that while the terms are often applied arbitrarily, the main distinction is that a Biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. According to Holly Shaffer, based on her observations in Lucknow, in pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in Biryani, the soaked rice is fried and then cooked with the meat and stronger spices.”

There are two kinds of Biryani : Kacchi or raw Biryani and Pakki or cooked Biryani!

Wait I do not expect you to eat the Biryani raw it’s just that in the  kacchi  Biryani  raw marinated meat is layered with raw rice before being cooked together. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened till ready to serve.

In pakki Biryani the cooked meat and cooked rice are layered.  

 A non-vegetarian Biryani may be made with chicken, mutton and sea food among types of meat.

 So how do the vegetarians enjoy Biryani?  We cook with vegetables like cauliflower, carrots, peas etc, rice, and masala. Ovo vegetarians will love egg Biryani.

However according to Sanjeev Kapoor, the Chef,” Though it is more common to link up any biryani with meat or chicken, it is a great revelation that Indian veg recipes, or Indian biryani veg recipes are not uncommon at all.

Let us see why and how. Vegetables add their beautiful flavour to aromatic rice and with a variety of spices and sometimes with a drizzle of fragrant ghee, a lovely dish is turned out. There are many variations and we will very quickly go through a simple one here.”

Here are some of the Biryani that I have made in the past.

Masoor Biryani, Zatpat Corn Biryani,Mutta Biryani or Egg Biryani, Biryani, Egg Biryani, Hydrabadi Dum Biryani !

 But do  join me in the feast that is to follow the next 3 days in my place.

This was the last biryani I made, I did not expect anyone to like this Biryani as it has methi and mattar or fenugreek leaves and green peas, two ingredients not much appreciated. 

The original recipe called for corn kernels that are boiled but as I did not have them in hand I used the green peas. 

Did I say I did not expect anyone to like this Biryani? Yes, I did not but it was so very loved as the aroma of the spices used are is so delicious I completely forgot to use the fried onion.

These pics are taken in the night so I need to remake the recipe again to share better pictures.

Methi Matar Biryani

Methi Matar Biryani

Recipe Source:  Adapted from Here

Ingredients:

• 1   cup basmati rice
• ½ tblspn ghee
• ¼ tsp jeera
• 1 bay leaf
•  1 masala elichi/black cardamom
• 1 ½ cup water
• Salt to taste
• 2 onions, sliced fine
• Oil to fry

To make a paste:

• 2 onions, diced
• ½ cup coconut, grated
• 1   inch ginger
• 10 garlic cloves
• 1 green chilli
• 1 tsp sauf /fennel seeds
• 1 tsp khus khus/ poppy seeds
• 2 laung/cloves
• 3-4 kali mirich/pepper
•  ½ tsp dhania/coriander   powder
• ½ tsp jeera /cumin powder
• A pinch of shahi jeera

Other Ingredients:

• 1 tblspn oil
• 1 bay leaf
•  1 masala elichi/black cardamom
• ¼ tsp jeera
• 1 tomato, pureed
• ¼ cup curd/yogurt, whipped
• 1 cup green peas
• ½ cup methi/fenugreek leaves
• Salt to taste

Method:

• Wash and drain the rice on a kitchen towel.
• Heat the ghee in a thick bottomed pan and sauté till fragrant the jeera, bay leaf, masala elichi.
• Stir fry the washed rice till you get a nice aroma.
• Add the water and the salt.
• Cook the rice.
•  Fry two sliced onions and set aside. 
•  Make a paste of ingredients under make a paste.
•  Heat in a thick-bottomed kadhai/wok and sauté till fragrant the ground paste and sauté till golden brown.
• Add the tomato puree and sauté till the oil oozes out.
• Add   yogurt, salt, ½ cup chopped fenugreek leaves and peas   and mix well. 

To assemble the biryani:

• Spread half the cooked rice in a layer in a thick-bottomed pan.
• Spread half the fenugreek-peas mixture.
• Repeat the layers once more and top with the fried onions.
• Cover the pan with aluminium foil and place it on a hot tawa.
• Cook over low heat for about ten minutes. 
• Serve hot with raita. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Navratan Kurma

Navratan Kurma

The list of ingredients is long but you can add or leave out some veggies. This yummy vegetable is enjoyed by young and old. Serve it with rotis, naan or even pao!!

This is my today’s post under Kid’s anniversary special for blogging marathon.

Navratan Kurma

Ingredients:

• 100 grms carrots
• 100 grms peas
• 100 grms French beans
• 100 grms cauliflower
• 100 grms potatoes
• 100 grms paneer
• 1 tblspn+ 4 tblspn cashew nuts
• 1 tblspn pineapple
• ½ capsicum
• 1 large onion, crushed
• ½ cup oil
• ½ cup milk
• 2 tblspn of cream (approx)
•  2 tblspn curds
• 3 tomatoes, crushed
• 1 tsp salt
• 1 tsp ginger garlic paste
• 2 tsp chilli powder
• ½ tsp haldi/turmeric powder
• ½ tsp garam masala

Method:

• Chop the vegetables in cubes.
• Boil the peas, steam and blanch the carrots, French beans and cauliflower.
• Grind 4 tblspn cashew nuts with the milk to a smooth paste.
• Heat oil and fry the cashew nuts, potatoes and paneer individually. Drain on a tissue and set aside.
• Fry the onion till golden.
• Add the tomatoes and ginger garlic paste. Cook till the oil separates.
• Add the cashew nut paste and fry for 5 minutes.
• Add the chilli powder, salt, haldi/turmeric, garam masala and curds.
• Cook till oil separates. Add the vegetables and paneer add ½ cup water and cook till the gravy thickens.
• Serve hot garnished with dhania/ coriander leaves.
• Serves good with rotis, naan we all love it with Goan Pao or Unne.

Navratan Kurma

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Vegetable Thupka ~ A Delicious Vegetarian Noodle Soup

Vegetable Thupka ~ A DeliciousVegetarian Noodle Soup

For the recent mega marathon, for the benefit of those who land here for the first time I have participated in 2 marathons. One is the Alphabet marathon the second was the Indian Food Odyssey where we have taken up the challenge of various Indian states and the food there. The NE states gave is a lot of problems not only there are very few documented online but most of the dishes are non vegetarian.

For Sikkim I was to make Momos and Thupka. I made them twice now but not together as my girls went gaga the first time and I had none left to take pictures. The second time they told me they want a Momos feast. Which translates as” nothing else acceptable” they will just eat Momos. By the time I made the mountain of Momos needed plus the regular cooking for the rest of the family members I was in no mood to make Thupka. My excuse was anyway no one will eat it.

Thukpa is a famous noodle soup recipe from the north-east region of India it was something that we enjoyed so I made it again.

This time I made one bowl of  soup on Saturday and took some pictures in the afternoon so in the evening when the hungry hordes descended I had absolutely no reservations of serving this delicious soup.

 

Thanks Valli for sharing this soup on the group id had it not been for you I would be trying to remake a non-veg recipe in veggie one. To make this soup I used my own adaptations. Some ingredients because they are not much appreciated I have left out.

Peas Caulifower and Paneer Pull Apart ~Knead to Bake

Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.

 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally. 

This is the February challenge and I am very late posting it but then I went to Ahemadabad for "The Blogging Marathon #25 Meet" and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.

Usali the Goan Way

I have been living in Goa for many years but still one article that was printed in the Times of India was an eye-opener.

The author of the article was Melinda Pereira Kamat and she wrote about The Perfect Usali, in case you are interested it is featured in the Times of India, Goa edition on Tuesday, July 13, 2010.  I was supposed to scan and post it here but... hope will do so in near future. 

Till I read this article my view about usal or usali was that it is made in Karnataka and Maharashtra/Gujarat and the method that I followed was about similar to what my mother and MIL made. That is it has garlic and onion for Kaku (my MIL) made it that way and it had coriander and coconut ground for Amma. So I had mixed both and made my usal.

Peas Payasa / Kheer

Like I said in my last post here I will try Payasa/Kheer made out of peas.

Since it was Pappa’s birthday yesterday i.e. the 29^th Jan this virtual Payasa/Kheer is for him.

 I am sure I will hear complaints that it is not sufficient but then Pappa you have to come down to Goa for this or make it yourself. Here is the recipe for you!!

Peas and Tofu Pulao

Winter heralds fresh vegetables, cauliflower, carrots, spinach and the freshest of peas.

Pretty and green all in a row!!

We all love peas especially if it means you get to eat them straight from the pods. 

Generally we buy peas just for eating. So the tender ones get eaten and I am left with the others not so tender. This is especially true if Akanksha and her father sit to do the job.

Black & White Wednesday & Mattar Paneer~Blog Hop# 5

For today's blog hop I am paired with Radhika of Tickling Palates and the brain behind the wonderful Blog Hop.

Radhika has a number of exiting recipes and I have bookmarked quite a few recipes. In fact I made this delicious Mattar Paneer (click here for the link) last Wednesday when it was "Avidhwa Navami".

Makhani Gravy and Matar Makhani

As we march into this month of March I am getting the jitters.

 Most of you, who has worked for any Organization in India know about the financial year ending and the mad rush associated with it. 

This is an excuse, I know as my father will say a lame one but it is true and I am requesting all my friends here to bear with me as my blogging will be erratic at the best!

Coming back to gravies-- the other day I was reading Sanjeev Kapoor's has said in one of his many columns in the virtual world and it remained stuck in my head, “Make your gravies in advance in bulk and store them in the deep freezer.”

Now in the month of March I know that I may be stuck in the Office late and may have to go early so this makes sense. With the gravy ready I can make many veggies in a jiffy I decided to try out with "Makhani Gravy".

I googled for the makhani gravy and was not too satisfied with them. Then in my folder I found the Tarla Dalal recipe. I have made no changes in the gravy except used more cashew nuts and left out the oil.

You could try making the gravy and freezing it  for today I made two dishes out of the same gravy one Peas Makhani and another Mushroom Makhani.

Ingredients:

For the Makhani gravy

 5 large tomatoes, roughly chopped

2 cloves 

1/4 cup cashew nuts Kani (fine bits) or 5-6 whole ones

½ teaspoon cumin seeds (jeera)

2 teaspoons ginger-garlic paste

½ cup onions, finely chopped

1 teaspoon chilli powder

3 tablespoons cream

¼ teaspoon garam masala

½ teaspoon kasuri methi (dried fenugreek leaves)

1 tablespoon butter

Salt to taste

Method:

1.  Combine the tomatoes, cloves, cashew nuts and oil with ¼ cup water and blend to a smooth puree in a mixer.
2. Strain the puree through a sieve and keep aside.
3. Melt the butter in a pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
5. Add the onions and sauté till the onions turn golden brown.
6. Add the strained puree, chilli powder, cream, garam masala, kasuri methi.
7. Cool and store in the freezer.

To make the Peas Makhani:

1 cup of peas, shelled

1 tsp oil

2 flakes of garlic, chopped fine

½ onions, chopped fine

1 cup of the gravy

Cream (optional)

Method:

1.     If you are using fresh peas boil them for a few minutes in salted water. Strain the water and reserve it.

2.     In a kadhai/wok heat the oil and add the garlic.

3.     Sauté until reddish, then add the onion, fry till translucent.

4.     Add the gravy and the peas.

5.     Adjust the thickness of the gravy using the reserved water.

6.     Adjust salt.

7.     Add the cream mix well and serve hot.

Taste good with chapattis.

The method of making mushroom makhani is same. In fact vegetables like cauliflower, paneer can be used .So also paneer, you could fry the paneer and use it I generally avoid frying so I mix paneer in the dish without frying it.

Subzi & Daal

 Daal & Subzi

1/3 cup of moong, toor and masoor daal each

½ tsp mustard

½ tsp jeera

Curry leaves

¼ tsp hing/asafoetida

1 green chilli, slit

1 onion, chopped

½ tsp garlic

½ tsp ginger

1 tomato, chopped fine

½ tsp chilli powder

½ tsp haldi

1 cup mixed veggies (I used cauliflower and peas)

1 tblspn oil

Water

Salt to taste

Coriander

Method:

1.       Wash the daals together and pressure cook till tender. Keep aside.

2.       Heat oil, add the mustard, jeera. When they crackle, add curry leaves and hing/asafetida.  And the chillies and onion and sauté till onion is soft and translucent.

3.       Add the ginger and garlic paste, tomato and cook under cover till the tomato is mashed totally.

4.       Add the chilli powder, haldi, mixed veggies. Mix well.

5.       Add the daals, salt and simmer for 10 minutes.

6.       Garnish with chopped coriander and serve hot.

Reposting Franky or Wraps

The basic wrap(no salads at all)

Since we were supposed to visit friends and I had to cook only for my FIL.

 I cannot cook for one person and hence the Peas Palak that I had made was too much for him and for the rest of us to finish in the evening. As I did not want to throw it out I made "Franky"(basically I am reposting Franky)  as we called it in the past. Now I would prefer to call it "Wrap" but the name "Franky" is stuck with the kids and hence we and  so franky it is!

You can use the Hara Bhara Kabab Recipe and make the same cutlets. Only today ground the peas palak with green chillies and added 1 1/2  cup of rolled oats to the dough to make the dough into a smooth and not too free flowing. The cutlets I made are longish and I rolled them in oats. The shallow cutlets are wrapped in chappati smeared with cheese spread and tomato sauce. 

 The only photographs I had taken were when Akanksha, my younger daughter was eating there are no salads in it. You can add tomatoes, onions and capsicum. They taste better!!

Longish cutlets ready for the fry pan

My younger daughter's wrap getting ready(no salad lots of ketchup)

P.S. You can also use green chutney and tamarind chutney as a spread.

Garlic chutney and dates chutney.
I am sending this entry to Priya's Priyas's Easy N Tasty Recipes  Cooking With Whole Foods - Oats and Kiran of Sumudra's Cooking with Whole Foods(CWF)

I am sending this entry to http://torviewtoronto.blogspot.com/