Vegetable Dum Biryani | Soya Chunk Vegetable Dum Biryani Step By Step Recipe

Vegetable Dum Biryani was next on my list for our December Drizzle at my office. It was such a wonderful experience working with about 5 -6 colleagues, all helping out with chopping and stirring a 15 kilo vessel. We were cooking for almost 100 and it was a huge vessel that must have had measuring about 12 kilos of different ingredients. 

Knowing that Dum Biryani has a tendency of getting delayed, we started early. The team that was called in to help, was one enthusiatic group. They did a fantastic job of chopping and prepping vegetables. This Vegetable Dum Biryani is a signature dish of our office cook. Everytime she makes it, we could see a satisfied lot! 

Since I was busy cooking, I requested my colleagues to get me step by step pictures. One took up the task of taking notes. Imagine everybody round the hug vessel, looking eagerly into the pan to see how it gets cooked.
We ushered in the new year with a wonderful tone.

Step by Step pictures.

 1 Kg of Soya Chunks, 2 kgs of Onions, Tomatoes, 1 kg of Beans, Potatoes, and Carrots were used.

Heat 2 Kgs of oil

Add whole spices such as Bay leaf, Cloves, cinnamon, Cardamon, and few more spices that normally come along.

Then goes the chopped onions..once the onions brown, add ginger garlic paste, green chili paste.

Add about 6 bunches of Mint leaves, 3 bunch of Coriander leaves.

Then goes the chopped tomatoes

Now add boiled and marinated soya chunks. Soya chunks were marinated with salt and ginger garlic paste.

Now add carrots, beans, potatoes in stages.

Saute well and cook for 5 - 7 mins.

Now add the soaked rice and mix well.

 Then goes the chilli powder.

 And salt!

Cover with heavy lid and dum for 15 mins.

The rice was cooked by then. Simmer further and fluff

This is after 5 mins.

Different food colours were added to give that final touch.

All done and ready.

Onion, green chili, coriander with Curds - Raitha.

 Notes taken by one enthu colleague for future reference!

Enjoy!

Wish you all a wonderful Year ahead!

Mutter Paneer Recipe | Matar Paneer Recipe With Tomato Biryani Recipe

Somehow tomato pulaos always reminds me of my childhood days. Amma makes the best tomato pulao and I have learnt it from her. This tomato pulao is a must in the menu when my sis in laws visit us. They like it so very much and always look forward to it. I normally make the tomato pulao with cauliflower subji. This time it was a different combination and this also went very well.

We make both Tomato Pulao and Mutter paneer in a different method. This is second method of making. I adapted the Mutter Paneer from Sanjeev Kapoor. This is a simple gravy dish that makes a great side dish for biryanis.

Looking at the tomato biryani, I was reminded of my childhood days when Amma used to add fried bread pieces on the top. Somehow that takes it to the next level. When you take a bite of those fried bread with the delicious biryani, it's sublime! You must try this combination to enjoy on a weekend.

With the rains that's pouring insistently in our place, this makes a great meal!

Tomato Biryani

Ingredients Needed:

Basmati Rice - 1 cup
Onions - 3, julienne
Cloves - 2
Cinnamon - 1", 2
Cardamon - 2 nos
Bay leaves - 2 pieces
Ginger Garlic paste - 1 tsp
Green Chilli paste - 1 tsp
Tomatoes,  puree - 2 big
Red chilli powder - 1/2 tsp
Mint leaves - a handful (chopped)
Coriander leaves - a handful (chopped)
Oil - 4 tbsp
Butter - 1 tsp
Salt to taste
Water - 1 & 1/2 cups

Garnish
Bread slices - 4, cut into squares roasted Ghee - 2 tbsp
Coriander leaves

How to make Tomato Biryani

Trim and cut the bread into square pieces. Heat a pan with the ghee and roast the bread. Keep it aside.

Wash and soak rice for 15 mins. Once done, drain the rice and keep it aside.

In a pressure cooker, heat oil, add the whole spices, saute for couple of mins. Then add the onion julienne, saute till they turn translucent. Then add ginger garlic paste, chilli paste, saute till the pastes till it's cooked. This takes about 2- 3 mins. Add the mint and coriander leaves.

Then add the tomato puree, turmeric powder, chilli powder and salt, fry for 5 mins. Then add the rice and saute gently, once done, add water and pressure cook for 2 -3 whistles.

Once the pressure falls down, add the butter and chopped coriander leaves and garnish with roasted bread pieces.

Mutter Paneer Recipe | Matar Paneer

Ingredients Needed:

Paneer - 250 gms
Fresh green peas - 250 gms
Ghee 2 tablespoons + to deep fry
Onions -  2 large
Ginger 1 inch piece
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste

How to make Mutter Paneer

Cut the paneer into cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Remove and keep it aside.

Chop onions and ginger finely.

Use the same kadai with ghee, add chopped onions and ginger. Sauté till lightly browned.

Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

When the gravy is cooked, add the fried paneer, garam masala powder and simmer for five minutes.

Garnish with coriander leaves, remove.

Serve hot with tomato biryani.

I took this picture that reminded me so much of my childhood times, when amma would always garnish the biryanis with fried bread pieces.

Since the biryani is tomato base, the gravy went very well as it didn't have tomato in it.

I am sending this to Sreelu who is hosting “Vegetarian Thanks giving” for Healing foods, an event by Siri. Whether I celebrate Thanksgiving or not, I have always been thankful for the wonderful memories each meal reminds me, and the many folks who have shared their memories with me. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Beetroot Pulao Recipe | Beetroo Pulav - Step by Step Recipe

One more day of school for the boys before their pooja holidays begin. Konda will be feeling sad that she is not going to have her share of holidays as her exams will begin this week. While the boys have been looking forward for this period, I am sure I can't say the same for others at home. Just yesterday they got their birthday dresses and have been asking me when it's going to be. It's another 15 days to go but I am sure they will be asking me everyday.

It's interesting to see how they design their games, they have company for each other and can play the whole day long. Konda joins them when she can, else she keeps herself busy with something. But when they get into that mood together, it's tough task to get them settle down. It was the same story this morning too, when I tried to wake them up for school. Bribing with chocolates or the fact that their holiday starts very soon. Chinnu got up saying he wants noodles for breakfast at school. I never send it for them but they get that idea from other kids who bring it along. I wonder how kids can carry Maggi for school. It gets so dry and not that tasty, yet kids love it so much.

After much persuasion he agreed to postpone the request to another day. I had to think about our lunch preparation only after the kids left and I was really in a fix not knowing what to make. I decided yesterday that it was going to be a pulao today but what it was, was the problem. I saw that I had beets on hand and realised that I had always wanted to make Beets pulao but never attempted. Hubby dear came on to look couple of times and even wondered at the way the beets looked if the rice was going to end up being sweet. He was pleasantly surprised that the Beets Pulao was perfect and very nice too.

I even called up home earlier to get the kids' reaction and Athamma said Peddu liked it and ate. It works like this, even if one likes it, I believe we can persuade the other kids to eat it..:)

Step by Step Picture Recipe

 

Beetroot Pulao

Ingredients Needed:

Rice, - 2 cups
Beetroot - 1 big
Onion - 1 medium
Tomato - 2 small (1/2 cup or little more)
Green Chilies - 2 medium
Mint Leaves - handful
Red Chili powder - 1 tsp
Salt to taste
Butter - 2 tsp
Garam Masala - 2 pinches
Cashew nuts - few

Whole Spices

Bay Leaf - 2 small
Cloves - 3
Cinnamon - 2"
Cardamon - 2

How to make Beetroot rice

Wash and soak rice for 15  - 20 mins. Pressure cook with 4 cups or less water (Water depends on your rice ). Once the pressure falls, remove and add 1 tsp of butter and cover it again and keep aside.

To make the Beetroot Masala.

Wash and peel the beetroot outer skin. Chop into small slices, microwave for 10 mins or till done. Grate or pulse it couple of times. Keep it aside.

Heat a non stick pan with butter, add all the wholes spices, saute, then add onion juliennes, chopped green chilies, simmer or cook on high for couple mins, till the onions starts turning colour. Add the cashew nuts.

Then add chopped tomatoes, mint leaves, add salt, red chili powder and simmer till tomatoes turn soft. Once the tomatoes turn to paste, add the grated beetroot. Mix well.

Cover with lid and simmer for 2 mins.

Now add the cooked rice and mix everything well. Simmer for couple minutes and serve with Onion Raitha.

These make a colourful dish on a party table - Kid's Delight Party

Microwave Tomato Pulao | Tomato Pulav Recipe | How to make Tomato Pulav in Microwave ~ Step By Step Recipe

We are starting the second group of the Blogging Marathon 8th Edition. It's going to be a big group of 21 bloggers for the second group. I hope you enjoy will enjoy this session also.

My first week was Cooking without Fire for Kids and I actually managed to make 7 different dishes that were so well received by my kids. So I am sure I will be making them again for them.

Coming to the second group, I decided to do a 3 day of Microwave Cooking and 4 days of Condiments. Yes you guessed it right, if not like this I might never make any dish for my own events. I am celebrating 4th year anniversary of Microwave Easy Cooking. As I had said earlier, my aim for to create an event that will be helpful for working folks. Initially my thoughts were to have something to do with Lunch Box Recipes. But later based on reader's choice, decided to have one with Microwave. I have my own Lunch Box recipes that I was posting every week for almost 3 years. I want to be regular in posting those, but starting a Microwave Easy Cooking Event, I never really realized the event will get into it's 5th year!

For the better part of my microwave usage of my old mw oven, I mostly used it for re heating etc. But after I got my new one, I made sure I make the best. I never realized how easy and useful it has been since. Even when I am not working entirely in my microwave, I use it extensively as a help to my regular stove top cooking. I mostly boil my vegetables in microwave. But just for the event and to generally use the microwave oven more, I end up making the entire dish in the oven.

Since I have a Microwave Convection Oven, most recipes come with a combination mode of cooking. But I wanted to concentrate on recipes that are done only microwave mode.

Tomato Pulao is a favorite at home and since I wanted to make some party dish, this naturally came to mind. I made this for Sunday lunch and none could recognize that it was completely made in microwave.

I also make Thakkali Sadam which is a favorite mixed rice variety.

Step by Step Picture Recipe

Add 2 tsp ghee, 1 tsp oil in a microwave safe bowl along with cumin seeds, javathri. Microwave for 2 mins.

Remove and add the ground spices, micro for 2 mins. the ground masala was very stiff, maybe 1 min is fine.

Remove add onions, green chiles and micro for 2 mins.

After 2 mins, it looks like this.

 Added fresh peas

 Microwave for 2 mins

Washed Rice that was soaked for 15 mins.

 After mixing well.

Added tomato juice, added chili powder, turmeric pw

 This is after 15 mins.

After 20 mins

After 25 mins,

Kept it covered for 5 mins

Served with Aloo Paneer Kofta curry, our Sunday lunch.

Microwave Tomato Rice / Pulao

Basmati Rice - 2 & 1/2 cups
Tomatoes ripe and juicy - 5 medium
Onion - 1 big
Fresh Peas - 1 small cup
Green chillies - 4 nos
Bay leaf - 1
Cumin seeds - 1 tsp
Javathri / Javatri / Mace - 2
Turmeric powder a pinch
Red Chili powder - 1/2 tsp
Salt to taste
Ghee - 2 tsp
Oil - 1 tsp

Spices to be ground

Garlic - 7 pods
Ginger - 3"
Fennel Seeds - 1 tsp
Cloves - 3
Cinnamon - 2 "
- Make about 1 & 1/2 tsp of paste.


How to make Tomato Pulao

Soak basmati rice for 15 mins. Drain and keep aside

Make a coarse paste of the spices to be ground. Puree the tomatoes and keep it aside.

In a microwave safe bowl, add ghee and oil. Add cumin seeds, javathri. Micro for 2 mins.

Then add onions julienne and slit the green chillies. Micro for 2 mins. Followed by the ground masala for 2 mins.

Once done, add fresh peas and micro for 2 mins.

Drain the rice and add to the bowl. Mix everything well. then add the tomato puree which is added to 4 glass of water. If you are using regular rice, you can use 1: 2 ratio, if you are using Basmati, then make it 1 & 1/2 cups. When you add tomato puree, the water measurement will increase, so take care.

Add chili powder and turmeric. Salt should be added in the last 10 mins of cooking.

Microwave for 20 mins.

Check after 10 mins is done, stir well and keep it back.

After 15 mins, remove, add salt and mix well. Micro again for the remaining time. If required you can microwave for 5 more mins.

Once done, keep it closed for 5 mins. This way the rice gets done well.

This goes for my MEC : Potluck party to celebrate my Microwave Easy Cooking Event Anniversary! Do join me in the celebrations.



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