Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Vegetable Biryani

Vegetable Biryani

Serves: 2-3 persons

Ingredients:

To cook the Rice:

  • 1 cup rice
  • 6-7 cups water
  • ½ teaspoon cumin seeds
  • 2 green cardamom
  • 1 bay leaf
  • 2 black pepper
  • Salt to taste

Vegetables:

  • ½ cup sliced bell pepper
  • ½ cup sliced carrots
  • ½ cup thinly sliced onion + ¼ cup sliced onion for garnishing.
  • 1 medium tomato chopped finely
  • ⅓ cup green peas (frozen)
  • ⅓ cup corn kernels
  • 2 tablespoon chopped cilantro
  • 2 tablespoon chopped mint

Spices and Seasoning:

  • 2 cardamom
  • ¼ inch cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 4 tablespoon oil+ 2 tablespoon ghee
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon biryani masala or garam masala
  • ⅓ cup yogurt
  • Salt to taste

Method:

To cook the rice:

For detailed pictures refer to Brown Rice Biryani

  1. Wash and rinse the rice multiple times, and soak in a cup of water for 20-30 minutes.
  2. Get a big vessel and add 6 cups of water. Add cumin seeds, cardamom, bay leaf, black pepper, and salt into the water. Bring the water to boil.
  3. Add soaked rice with the water to the boiling water in a pan. Stir it and let the rice cook. Do not put the lid on. Check the rice in between. The rice should not be overcooked.
  4. As soon as the rice is cooked, get a colander and pour the rice in. Let the water drain completely. Fluff with a fork and keep it aside to cool down.

For the vegetable gravy:

  1. Heat one tablespoon of oil in a pan and add ¼ cup sliced onion. Fry the onion for 5 minutes. Take out the fried onion slices and keep it aside for the later use.
  2. Add remaining oil in a same pan. Add remaining sliced onion. Add ginger and garlic paste. Stir it until the raw smell goes away.
  3. Add all the remaining vegetables. Mix it and let them cook. Add chopped tomatoes and stir. Let the tomatoes and vegetables cook properly.
  4. Get ⅓ cup of yogurt in a bowl and stir it to remove lumps. Add this beaten yogurt to the vegetables. Stir once again.
  5. Add turmeric powder, red chilli powder, garam masala, salt, 1 tablespoon chopped cilantro, and a tablespoon chopped mint to the vegetables. Give a quick stir.
  6. Once the vegetables are cooked, Simmer for a minute and then turn off the heat.

To layer the biryani:

  1. Get a pan and coat it with ghee. Add little rice at the botton. Add half of the vegetable gravy all over the rice layer.
  2. Add half of the fried sliced onion over the vegetable layer.
  3. Add rice layer again, following the vegetable layer. The top layer should be rice layer. Add chopped cilantro, mint, and fried onion on top.
  4. Turn on the flame on low-medium heat. Put the tava on it. Place the biryani pan on it. Put the lid on and let it cook for 30 minutes.
  5. Serve hot with tomato soup

Tofu Paratha

Tofu Paratha

Parathas are my personal favourite food since it is quick and healthy. Parathas can be paired with salad/raita or spicy pickle and served it as a breakfast ,brunch or even lunch. Tofu parathas are one of the healthiest paratha that I love to make it more often. I am a vegetarian person So, tofu is an essential supplement of protein in my regular diet. Do give a try to these delicious parathas and let me know your feedback.

Makes around 5-6 parathas

Ingredients:

For the stuffing:

  • 1 cup crumbled tofu
  • ¼ cup chopped onion
  • 2 tablespoon chopped cilantro
  • 1½ tablespoon garam masala
  • ½ teaspoon amchoor powder
  • 1 teaspoon red chilli powder
  • Salt to taste

Tofu Stuffing

For the dough:

  • 1 cup whole wheat flour
  • Salt to taste
  • 1 tablespoon oil
  • Ghee or oil for brushing

Method:

  1. Add flour, and salt in a bowl. Make a dough ( not too hard) by adding little water at a time. Spread 1 tablespoon oil all over the dough. Knead one more time and rest it aside for 15-20 minutes with the cover on.
  2. Get a bowl and add tofu, onion, cilantro, garam masala, amchoor powder,red chilli powder,and salt. Mix everything and the stuffing is ready.
  3. Get one lemon size flour ball and roll out in a small disk using roiiling pin. Make a lemon size ball from the tofu stuffing and place it in the center of rolled flour ball. Gather the edges and seal them together. The procedure is same as aloo paratha
  4. Flatten this ball with your hands and dip into the flour. Roll out in a big circle using the rolling pin.
  5. Heat the tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or ghee. Cook from both the sides by flipping the other side.
  6. Serve hot with ketchup or yogurt.