BABY POTATO BIRYANI

Ingredients :-

Long Grain Rice - 2 cups (Soaked in water for 30 mins.)

Onion Finely Chopped - 2 nos. (Large size)

Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 

Ginger-Garlic paste - 1 tsp

Tomato Puree - 1/2 cup

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Sahi Biryani Masala - 1 tsp (Optional)

Shah Jeera (Black Cumin) - 1 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Sugar - 1/2 tsp

Fried Cashew nuts - 2-3 tsp  

Mint (Pudina) Leaves - 1/4 cup

Kewda Essence - Few drops

Milk - 1/4 cup

Butter / Ghee / Oil - as required

Masala Paste To Grind :-

Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-

Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)

Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1/2 tsp

Salt to taste

Mix all the ingredients together and keep for 15-20 mins. in refrigerator.

Mustard Oil - 1 tsp (for roasting)

Method :-

1st Step :

Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :

Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :

Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:

Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.

KANIKA -- A TRADITIONAL N FAMOUS MEETHI PULAO OF ODISHA

                             

"KANIKA" - A Traditional Famous Sweet Pulao of Odisha, which is among 56 items, prepared every day in JAGANNATH TEMPLE, PURI as a Maha Prasad for Lord Jaggannath. It goes very well with Besara, Mahura, Khatta Mitha Dali, Ghanta etc...I have prepared this on Manabasa Gurubar (Laxmi Puja) and my Birth Day (On d same day) as a prasad of Goddess Laxmi ji.. My Platter was filled with Kanika, Khatta-Mitha Dali, Saga-Pariba Mahura, Oou Khatta, Saga Bhaja, Baigana-Kadali Fry, Jeera-Aloo n Suji Kheeri..It was a very Special day for me..So, I've cooked these Satwik foods for the Laxmi Puja and feel Blessed O:)  

Ingredients :-

Basmati Rice - 1 cup

Sugar - 1/4 cup (as your choice)

Ghee - 3-4 tsp

Turmeric Powder - 1/4 tsp

A Pinch of Salt

Cashew Nuts n Raisins - 4 tsp

Bay Leaf - 1 no.

Cinnamon - 1 pcs

Cardamom - 3-4 nos.

Cloves - 2 nos.

Whole Pepper - 5-6 nos.

Make a Powder of Mace(Jaitri-1/4 pcs), Nutmeg(Jaiphala-1/4 pcs), Cinnamon(1' inch) n 

Water - 2 cups

A Pinch of Saffron

Method :-

Wash the rice and soak for 30 minutes. Drain the water and completely dry it. Add a pinch of turmeric powder, mix well and spread on a plate for drying. Heat ghee in a deep pan. Add 1 tsp sugar and caramel it. Next add bay leaf, whole garam masala, Peppercorns and saute for a minute. Add dry rice into it and fry for 5-8 mins till brown in colour in a low-medium flame. Add hot water into it, add a pinch of salt and cover with a lid and let it cook. When the rice is half cooked, add the Sugar and stir it. After 5 mins add Nutmeg-Mace-Cinnamon garam masala powder, fried dry nuts and let it for 2 mins on flame. Turn off the flame and Serve your Delicious Mettha Pulao (Kanika).

Note :- 1. Water should be double the amount of rice.   

              2. You can add Saffron water for a good flavour. 

              3. When you cook the rice, stir it very gently n carefully, otherwise the rice should                        broken and meshed up.   

PARIBA KHECHUDI (VEGETABLE KHICHDI)...ONE OF THE MOST ODISHA'S FAMOUS SATWIK RECIPE

Ingredients :-

Rice - 1 cup

Roasted Moong Dal (Split Yellow lentils) - 1 cup

Water - 3 cups (as per requirement)

Vegetables :-

Aloo, Kancha Kadali, Kakharu, Phula Kobi, Gajar, Beans, Mula, Nadia Kora, Tomator.

(Potato, Raw Banana, Pumpkin, Cauliflower, Carrot, Beans, Radish, Grated coconut, Tomatoes)

All the vegetables should cut in small pieces and take as per your choice.

Spices :-

Cinnamon (Dalchini), Cloves (Labang), Cardamom (Aleicha), Bay leaf (Teja patra), Dry Red Chillies (Sukhila Lanka), Cumin seeds (Jeera), Whole Pepper (Gota Golmaricha), Pepper Powder (Gol maricha gunda), Grated Ginger (Checha Ada), Green Chillies (Kancha Lanka), Turmeric Powder (Haldi), Sugar to taste (Chini), Salt to taste   

Ghee - 2-3 tsp

Roasted Peanuts (Badam) - 1/4 cup

Fried Cashew n Raisins (Kaju-khismis)

Method :-

Clean and wash the rice n moong dal together and soak for 30 minutes. After soaking rice and dal, drain the excess water and keep aside. First heat the water in high flame and let it boil. Heat 2 tsp ghee in another deep pan. Add cinnamon, cloves, cardamom, tej patta, cumin seeds, dry red chillies, whole pepper and grated ginger to the ghee and saute for a while. Then immediately add the boiling water to the deep pan.  Next add the rice, moong dal and all the vegetables, haldi powder and salt as per your tatse. Cover it and let it cook in a medium flame about 10 minutes. When the veggies are cooked, add the grated coconut, 1 tsp sugar, pepper powder, fried cashew nuts, raisins and roasted peanuts to the rice and mix well and let it cook in lower flame till it is done. When the khichdi will ready add rest of the ghee over it and cover it for 5 minutes. Switch off the flame and serve your 'mandira khichdi' with aloo bharta or tomato-khajuri khatta...Specially it's made in Ganesh Chaturthi and Dushera as Prasad in western Odisha.

TASTY N SPICY TOMATO RICE

This is my Raksha Bandhan Special dish ; Tomato Rice, Dal fry, Badami Veg with Cucumber n papad....<3

Ingredients :-

2 cups Basmati Rice

4 medium Ripe Tomato Puree

1 chopped Onion

1 tsp Ginger Paste

Few chopped Green Chillies

2-3 Dry Red Chillies

1 tsp Mustard seeds

1 tsp Cumin seeds

2 tsp Bengal gram split (Chana dal)

1 tsp Black lentils split (Urad dal)

1 tsp Turmeric (Haldi) powder

1/4 tsp Garam masala powder
1 tsp Kasoori Methi (Dried Fenugreek leaves)

1 tsp Sugar
A pinch of Asafoeida (Hing)

Little Curry leaves
Whole Garam masala (Bay leaf-1, Cinnamon-1 inch piece, Cloves-3, Cardamom-3)

2 tsp Ghee and 1 tsp any Refined Oil

Some Fried Cashew nuts and Raisins

Salt as per taste

Water - 4 cups

Method:-

Clean, wash and soak Basmati rice for 30 minutes. Heat ghee and oil in a pressure cooker, add the whole garam masala, mustard seeds, cumin seeds, dry red chillies, chana dal, urad dal to it. When the seeds crackle add the chopped onion, ginger paste, curry leaves n saute for few minutes. Add a pinch of hing to it. Then add the tomato puree and cook till the raw smell goes and oil leaves the masala. Add haldi and garam masla to it. Then add the soaked rice and toss to mix well. Add 2 cups of hot water to the rice and salt to taste and close the lid. Cook on a high flame for 2-3 whistles. Then switch off the flame. When pressure subsides, open it and fluff it with a fork. Garnish with the fried cashew nuts and raisins and Serve hot with any gravy item or raita. Enjoy your Spicy n yummy Tomato Rice !!!

NOTE :- 1. I have used raw rice and directly cooked in pressure cooker for early cooking.

              2.  Anyone can prepare this dish using cooked rice with the same process in a kadhai.

             3. One can make this dish without onion in any vrat or fasting day, only with ginger                       paste.                            

SOYA CHUNKS-SWEET CORN GOLDEN RICE

Ingredients:-

2 cups Cooked Rice

2 big sliced Onion

1 cup Soya chunks

1/2 cup Boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Ginger n Gralic

1/2 tsp Turmeric powder

Few Curry Leaves

Few Kasoori Methi (Dried Fenugreek leaves)

2 tsp Lemon juice

1 tsp Black pepper powder

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp Garam masala 

1 tsp Everest Chicken Masala (for a good flavour)

Salt as per taste

2 tsp Soya sauce

Method :-

Soak the soya nuggets in warm water for 10-15 minutes. Wash it 2-3 times under the running water. Drain the water and squeeze out the excess of water. Heat 2 tsp oil in a pan and fry this soya chunks. Sprinkle a little salt over it and fry for a couple of minutes. Remove from heat and keep aside. 

Heat oil in a non-stick deep pan. Add cumin seeds, mustard seeds, add immediately the sliced onion, green chillies, chopped ginger n garlic, curry leaves, saute until the onion turns soft and brown. Then add the boiled sweet corn, fried soya chunks to the onions. Mix well and saute everything for few minutes. Add the turmeric powder, pepper powder, Everest chicken masala, garam masala, kasoori methi and soya sauce. Cook everything for few minutes in a medium flame. Then add the cooked rice to the veggies and mix it well. Sprinkle few lemon juice over the rice and mix gently. Switch off the flame. Serve it warm garnished with chilli garlic sauce or cucumber-onion raita.  

                  

CHICKEN BIRIYANI

Ingredients :-

Basmati Rice - 3 cups (long grain rice)

Chicken Pieces - 500 gm

For Chicken Gravy:-

3 big sliced Onion

Bay leafs (tej patta) - 2

Cinnamon - 1 inch stick

Green cardamoms - 3 nos.

Cloves - 2-3 nos.

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

2 tsp coriander powder

1 tsp cumin powder

1 cup tomato puree

1 tsp garam masala powder

1/2 tsp turmeric powder

1 1/2 tsp chicken masala (Everest chicken masala)

3-4 tsp Oil for frying

Salt as per taste

For the Marinade:-

1 cup yogurt (thick curd)

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp black pepper powder

1 tsp ginger-garlic paste

Coriander leaves

Salt as per taste

For Garnishing:-

1/2 cup fried browned onion (heat oil, add 1 tsp sugar, add sliced onion and fry till brown)

A few drops of Rose water

1/2 cup boiled milk

Fresh chopped mint leaves

Fresh chopped coriander leaves

Method:-

• Mix all the marinade ingredients to a smooth paste. Add chicken pieces to it and leave for 1-2 hours.
• Wash and clean rice. Cook rice in plenty of water till 3/4 done. In boiling water add 1/2 of the whole garam masala (cinnamon, cardamom, cloves), bay leaf, salt and 1 tsp ghee. Drain out the water and allow the rice to cool.
• Heat oil in a deep pan. Add 1 tsp sugar, when it turns to brown add bay leaf, whole garam masala to it. After crackling of garam masala add chopped onion and saute till light golden brown. Add ginger-garlic paste, all above masala including tomato puree. Cook for 5 mins. and add marinated chicken pieces with it. Cook on low flame until chicken is tender. Don't over cook the chicken.

• Now take another pan, add 2-3 tsp of butter and heat. Place 1/3 of rice in the pan. Place half of the chicken over the rice. Again place rice to cover it. Place the remaining chicken over it and cover with remaining rice (place in alternate layers). Sprinkle milk, remaining garam masala, fried browned onions, mint leaves, coriander leaves in between the layers and on the top. Also sprinkle rose water over the rice. Cover and seal it tightly with a lid and further cook on low flame for 8-10 mins. Chicken Biryani is ready to serve. 

Note:- You can serve Biryani with egg slices. Also can add fried cashew nuts and enjoy it!!!

MASALA CHEESE RICE

This dish is one of  the favourite dish of my hubby! This fast and flavourful dish is a simple and quick one, without compromising taste and flavour... Its hardly take 10-15 mins. to cook. Please try it in your kitchen and share your comments in my blog page :)

Ingredients :-

1 cup half boiled rice

1 chopped onion

1 chopped capsicum

2-3 tsp curd

1/2 tsp Chilli flakes

1/2 tsp black pepper 

Chopped green chilli

Chopped coriander leaves

Salt as per taste

Grated Cheese - 1/4 cup 

Method :-

Heat oil in a pan. Add chopped onion, capsicum and fry. Now add cooked half boiled rice, curd, chilli flakes, green chilli. Saute for a while. Add the grated cheese over the rice, stir and cover for 5 mins. Add salt as per required. Switch off the flame and garnish with coriander leaves. Serve hot and yummy masala rice with pudina chutney..  

CHINESE FRIED RICE

Ingredients :-
2 cups Basmati rice
2 carrots (cut in length wise)
1/2 cup grated cabbage
1/2 cup french beans (cut in length wise)
1/2 cup capsicum
1 big chopped onion
1 tsp finely chopped ginger and garlic
2 green chillies (cut in length wise)
1 tsp ginger-garlic paste
1 tsp soya sauce
1 tsp pepper powder
2 tsp vinegar
2 tsp butter or oil
Salt as required

Method :-

Wash the rice and cook uncovered on low heat. Add salt and 1 tsp ghee to the rice. Don't overcook the rice. When rice is done drain the water and spread out on a plate.

Heat oil or butter in a pan. Add onion, ginger-garlic chopped and fry. Then add ginger-garlic paste, green chili, all the vegetables. Stir fry the vegetables for 3-4 mins. Mix vinegar to it and fry on high flame. The vegetables are not to fully cooked. It should be half cooked and crispy. Add cooked rice, mix it and then add soya sauce and fry for 2-3 mins. Add salt and pepper powder to it. [for more taste and colorful, i have mixed some grated paneer to it which make it delicious and yummy.]

Enjoy this tasty Chinese fried rice with raita and Manchurian.