Sunday, 29 July 2012

Veg Biriyani in Minutes

This is a dish that I prepare pretty often for lunch. I generally take this to office on weekdays. It is very easy to prepare and the best part is it takes pretty less time. So let me not waste too much time and directly come to the recipe. You can add as many vegetables as you want and need not stick to the veggies mentioned here.

- Rice (1 cup preferably Basmati)
- Potato (1 diced into cubes)
- Beet (1 diced into cubes)
- Carrot (1 diced into cubes)
- Onion (1 diced into cubes)
- Capsicum(1 diced into cubes)
- Cauliflower(1 diced into cubes)
- Cinnamon (2 sticks)
- Cloves (3-4)
- Cardamom (2-3)
- Cashews (5-6)
- Oil (5 tsp)
- Coriander ( a small bunch finely chopped)
- Turmeric powder (1/2 tsp)
- Coriander powder (1/2 tsp)
- Cumin powder (1/2 tsp)
- Biriyani Masala (1and 1/2 tsp)
- Salt (acc to taste)
- Green chillies (2 slit)

- Heat oil in a pressure cooker.
- Fry the cashews till golden brown and keep aside.
- Add the cinnamon, cloves and cardamom to the same oil. When they start to splutter add the green chilli.
- Add all other veggies and fry for 2-3 mins.
- Add the coriander and fry for 2 more mins.
- Add 2 cups of water and the rice.
- Add all the masala, salt and mix well.
- Close the lid of the pressure cooker and let it cook for 1 whistle.
- After a whistle remove it from the stove.
- Open the lid and add the cashews.

I served it with Fish Curry. It also goes very well with Raita.

Happy Eating :)

This is my entry for Cook's joy Only Vegan Event and Cook Click and Devour

Sunday, 8 July 2012

Ilish Macher Shorshe Diye Jhal / Hilsa Fish in Mustard Gravy

What better than Ilish Mach for Sunday's lunch. Ilish or Hilsa is the national fish of Bangladesh and is popular in almost all parts of India specially West Bengal and Orissa. This fish is full of tiny bones and requires trained hands for eating. It is a sea fish which comes to the river to lay eggs and thats when the fishermen catch them in their nets. Padda'r Ilish from Bangladesh is known to be the best and most expensive of its kind. In bengali culture it is a custom to buy two Ilish fishes (Jora Ilish) on some auspicious occasions. The recipe I am sharing today is of  Shorshe Ilish.

- Ilish Mach ( washed and cleaned 2 pieces)
- Mustard Paste ( 1 tbsp)
- Tomatoes (optinal 1/2 cut into small pieces)
- Green chilli (2)
- Salt (1 tsp)
- Turmeric Powder (1/2 tsp)
- Kala Jeera / Onion Seeds (a pinch)
- Mustard Oil ( 2 tbsp)
- Water (1/2 cup)

Preparation :
- Marinate the fish pieces with salt and turmeric for about 30 mins.
- Heat oil in a skillet.
- When the oil is smoking hot add the fish pieces.
- When the fish is fried keep it aside and add slit green chillies and kala jeera to the hot oil.
- When the jeera splutters add mustard paste and tomatoes.
- When the mustard paste starts leaving oil it means it is cooked. Add water to the paste.
- When the water boils add the fish and let it cook for sometime.
- Serve hot with rice.

This is my entry for:
Spotlight Curries/Gravies at Cuisine Delights.