Veg Biryani

-
Image
                          Veg Biryani   Ingredients  :                      Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One   Recipe  : Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 30
Post a Comment

Egg spice,,

-
                              Egg spice
required things,

 Eggs: 10

 Ginger paste: 1 tbsp

 Onions: 250 g

 Green chillies: 10

 Tomatoes: 250 g

 Cumin: 2 tbsp

 Chili Powder: 2 tbsp

 Oil: 1 tbsp

 Turmeric powder: 2 tbsp

 Salt, coriander, curry leaves: required amount.

 Recipe :

 Boil the egg and let it cure.  Peel a squash, grate it and chop finely.  Keep the yolks peeled off.

 Put the pan in the oven and after the oil dries, add cumin, chopped green chillies, onion and ginger and fry.

 Add chopped tomatoes, turmeric powder, chaat masala, chilli powder, egg white, yolk, salt, chopped coriander, curry leaves, cover with water and bring to a boil.

Comments

Post a Comment

Thank you!

Popular posts from this blog

Amber Mutton Biryani,

-
Image
                  Amber Mutton Biryani required things:  Onion2  Tomato2  The amount of tamarind lemon  Half a teaspoon of dill  1 tablespoon of chili powder  2 tablespoons of cumin powder  Tablespoons of turmeric powder  2 strips of coconut  The required amount of salt  A tablespoon of ginger and garlic paste  Coriander, curry leaves  Season with mustard and oil.   Recipe:  Fry the dill until golden and put it in a mixer and keep it powdered.  Finely chop the onion and tomato.  Dissolve the tamarind in the required amount of water.  Finely grind the coconut like ink.  Place the broth in the oven and when the pan dries, remove the oil and season with mustard.  Once the mustard is fried, add the chopped onion and fry well.  When the onion is cooked, add ginger and garlic paste and fry.  Then add chopped tomatoes and fry.  Tomatoes should be wilted and mashed well.  Add salt to the tomatoes and fry for a while.  Now add the ground coconut and fry.  Then add chilli powder and
Read more

Chettinad Fish Biryani.

-
Image
              Chettinad Fish Biryani required things :  Basmati rice - 5 kg  Fish - 1 kg (large variety)  Onion– 3  Tomatoes - 3  Green Chili - 3  Ginger, Garlic Paste - 3 tbsp  Bark, cloves, tenderloin, French leaf - 2 each  Yogurt - one and a half cups  Chili powder - 2 and 1 tbsp  Turmeric powder - 1 and a half tablespoons  White pepper powder - one tablespoon  Cumin powder - one tablespoon  Anise powder - half a teaspoon  Garam masala powder - 2 tbsp  Getty Coconut Milk - One cup  Lemon juice - a tablespoon  Oil  Mint, coriander leaves  Salt   Recipe :  Clean the fish.  Add half a teaspoon of turmeric powder, a teaspoon of chilli powder, a tablespoon of ginger, garlic paste and salt to the fish and fry.  Soak the rice.  Chop the onion, tomato and green chillies. Put the fried fish in the batter and fry for half a minute.  Pour oil in the pan and season with coriander, cloves, cardamom and brinjal leaves.  Then add onion, green chillies and fry till golden brown. Add gin
Read more

Egg Curry,,

-
Image
                              Egg Curry required things:  Eggs - 4  Large onion (chopped) - 2  Tomatoes - 1  Biryani Leaf - 1  கல்பாசி - 2  Cumin - a tablespoon  Caraway - 10 leaves  Turmeric - a quarter teaspoon  Chili - half a teaspoon  Powder - 1 tbsp  Ghee - 1 tbsp  Oil - 2 tbsp  Coriander - 4 bunch  Peeled coconut - half a cup  Cashews - 2  Peanuts - 1 tbsp  Water - half a cup  Bar - 1  Clove - 1  Cardamom - 1  Green Chili - 2  Garlic - 3 cloves  Ginger - a piece  Anise - a quarter teaspoon.   Recipe:  Boil the eggs and keep them peeled. Pour oil in the pan and season with biryani leaves, kalpashi, cumin and caraway.  Then add onion and fry till golden brown.  Add tomatoes and fry well.  Add all the powder and salt and fry for 3 minutes or until the oil separates.  Finally add coconut paste, water and egg and bring to a boil. Put on low heat for 5 minutes and sprinkle with coriander.
Read more