13
Dec 14

Aaloo Parwal Dum (Potato and Pointed Gourd)

Ingredients:

Preparation:

  1. Grind one tomato and one onion. Keep aside.
  2. Chop one onion.
  3. Boil the potatoes.
  4. Peel off potatoes and cut into equal parts.
  5. Scrape parwal (pointed gourd) using a knife (not peeler), remove both ends.
  6. Wash and cut longitudinally into two pieces.

To cook : Method

  1. Take fry pan heat 2 table spoon of oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
  2. Add parwal and fry it about 5 minutes (till parwal becomes tender).
  3. Remove parwal from the frying pan.
  4. Again put the remaining oil into the frying pan and let it heat.
  5. Add chopped onion to this oil and fry till golden brown. (About 5 minutes)
  6. Add tomato onion and ginger paste that you have prepared in it. Stir it and fry (keep it stirring otherwise it may burn) till this mixture separates from the oil.
  7. Now in a bowl put the chili powder, coriander powder, turmeric powder and salt. Add one tablespoon of water and mix it well, till it becomes paste.
  8. Add this paste in the fried masala and stir it.
  9. Add boiled and chopped potatoes and fried parwal in it. Stir it for 2 minutes.
  10. Add one cup of hot water mix this and cover it.
  11. Lower the flame and heat it about another 10 minutes.
  12. Add Garam masala powder, one teaspoon ghee and put off the flame.
  13. Now, Aaloo parwal Dum is ready to serve.
  14. Tip:you may garnish this preparation with chopped  fresh coriander leaves.
  15.  Serve with fluffy puries or rice.

    Aaloo Parwal (Potato and Pointed Gourd) Dum

    Aaloo Parwal (Potato and Pointed Gourd) Dum

Aaloo Parwal (Potato and Pointed Gourd) Dum

Aaloo Parwal (Potato and Pointed Gourd) Dum

Ingredients

Ingredients

Ingredients

Ingredients

Add parawal and fry

Add parawal and fry

parawal fry

parawal fry

Ingredients

Ingredients

add cumin seeds and bay leaf.

add cumin seeds and bay leaf.

Add chopped onion

Add chopped onion

Add tomato onion and ginger paste

Add tomato onion and ginger paste

Stir it and fry

Stir it and fry

Add this paste in the fried masala

Add this paste in the fried masala

Add this paste in the fried masala

Add this paste in the fried masala

Add boiled and chopped potatoes and fried parawal

Add boiled and chopped potatoes and fried parawal

Add boiled and chopped potatoes and fried parawal

Add boiled and chopped potatoes and fried parawal

Add one cup of hot water

Add one cup of hot water

Add one cup of hot water

Add one cup of hot water

Add Garam masala powder

Add Garam masala powder

Aaloo Parwal (Potato and Pointed Gourd) Dum

Aaloo Parwal (Potato and Pointed Gourd) Dum 


11
Dec 14

Pittha (rice roll or traditional Bihari dumpling)

Ingredients:

For outer layer:

For stuffing:

Preparation:

For stuffing:

  1. Soak dal for 3-4(overnight) hours and grind this dal coarsely along with salt, green chili and garlic. Keep aside.
  2. Put a non stick fry pan on the stove.
  3. Put oil in it, when smoke begins coming add cumin seed. Wait for few seconds then add grounded dal and fry continuously till it becomes thick (it takes 3-4 minutes).
  4. Add ajwain and Kalonji in it.
  5.  Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big ball. Put rice flour and salt in this.
  2. Boil 1 liter water in a big pot.
  3. Take 1 cup of boiled water and knead the rice flour, make dough similar to chapatti. (You can knead this into the food processor). That will be easy; kneading with hot water is difficult.
  4. Make the lemon size ball with dough.
  5. Grease your palm with oil and make a smooth bowl shape, fill the 2 spoon full of fillings in the dumpling bowl.
  6. Fold carefully and close it.
  7. Now shape this like egg.
  8. Raw pittha is ready.

Method:

  1. Boil the water and add 5-8 pittha in it, depending on your pot size.
  2. Pittha should come up after few minutes, keep it to boil for another few minutes till it become slightly hard.
  3. Check this with spoon or fork.
  4. Take it out in the cold water pot; put it on the sieve, so that extra water drains out.
             
             
             Now pittha is ready to serve, garnish with fried green chilly.

 


05
Dec 14

Mutton biryani

Ingredients:

For preparing mutton:

Ingredients:

For preparing rice:

  • Basmati (biryani) rice: 250 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 500ml

Ingredients for Masala Potli:

 

Ingredients:

For layering the biryani:

  • Butter: 50 gram
  • Garam masala powder: 1 teaspoon
  • Mint leaf: 10-15 no.
  • Coriander leaves: 20 gm.
  • Ginger Julian: one inch piece
  • Saffron: 1 pinch
  • Kewra essence (optional): 2-3 drops
  • Rose essence: 1 teaspoon
  •  Kneaded wheat flour: to seal the cover of pot
  • Edible color (optional): 1-2 drop

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk after squeezing extra milk; fry it in high flame till it gets light brown.(fry it into small batches. Do not put all the slices at a time. It will became messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork .keep aside.
  12. Now rice is ready for biryani.

Preparation:

For mutton:

  1. Clean and wash mutton.
  2. Cut onion and tomatoes into small pieces.

Method:

For mutton:

  1. Put oil in the cooker. Heat the oil till smoke is coming.
  2. Put clove, bay leaf, cumin seed, fry till light brown.
  3. Add onion and brown on high flame. (About 7-10 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add mutton, chilly, coriander powder. Reduce to low flame.
  6. Fry mutton till liquid dries up (about half an hour).
  7. Add salt and continue to roast for another 5 minutes.
  8. Add water. Close lid and bring to full cooking pressure.
  9. Reduce to lower heat and cook for 10-12 minutes.
  10. Put off the flame. Allow cooker to cool then open.
  11. Add Garam masala powder and chopped coriander leaves.
  12. Now, mutton is ready to use for biryani.

Now it is time to layering the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.
 1st layer:
  1. Melt 2 tablespoon of ghee in the pot .turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the mutton in it, and spread all over the bottom.
  2. Add layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked mutton.
  2. Add layer of cooked rice. Add remaining half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.
  4. Cover the pot with lid properly.
  5. Use wheat flour dough for sealing the pot of its edges.
  6. Press the dough with the help of thumb, so that steam cannot come out.
  7. Take a tawa (griddle) put it on the medium to low flame. Place the biryani pot on this. Cook this biryani in this process for 40-50 minutes. (Dum)
  8.  Note: make sure pan is heavy bottomed otherwise it will burn.
  9. Put off the flame.
  10. Wait for 10-15 minutes and transfer to serving plate.
  11.   Delicious and aromatic biryani is ready to be served with onion raita and salad.

    Mutton biryani

    Mutton biryani

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    Add washed rice

    Add washed rice

    Add washed rice and fry for 2 minutes

    Add washed rice and fry for 2 minutes

    Ingredients

    Ingredients

    Melt 2 tablespoon of ghee

    Melt 2 tablespoon of ghee

    Add chopped onion

    Add chopped onion

    fry it in high flame

    fry it in high flame

    Ingredients

    Ingredients

    Add half of the mutton

    Add half of the mutton

    Add layer of cooked rice

    Add layer of cooked rice

    Add half of the saffron milk

    Add half of the saffron milk

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    Sprinkle the mint and coriander leaves

    Sprinkle the mint and coriander leaves

    Again pour remaining cooked mutton

    Again pour remaining cooked mutton

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    Cover the pot with lid

    Cover the pot with lid

    biryani pot

    biryani pot

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Mutton biryani

    Mutton biryani

    Mutton biryani

    Mutton biryani