Egg Biryani

Biryani is something everyone likes.And eggs are everyone's favourite period.Noone will ever say no to an egg and 'sunday ho ya monday roz khao andey!"(means have an egg daily).This is the dish you want to have when you are super lazy and still feel like having something really spicy and yummy.

I cooked the egg biryani in my Indina pressure cooker and it did not blow up in my face!"

This is my best pal in the kitchen, the pressure cooker is really a boon to India.Looking at my kitchen over flowing with vessels and cutlery i wonder why I need so much, when i well managed close to a year with just 4 vessels one among them being my prized Hawkins pressure cooker.I have a bigger one which i hardly use because this lil one is so handy to use and wash up.I used to do everything in this lil guy while i was in london my day used to start with it and end with it.Like the ad ' Hum Hawkins ke bina chal nehi sakthe" ( its impossible without a Hawkins.)

This is a simple recipe i found on some random website long ago and I have added my changes to it to suit my taste.

You need

Basmati rice 1 and half cups (soaked for half hour and drained)

Water 3 cups 

Hard boiled eggs 2

Onions 1 large/ 2 medium sliced finely

Tomato 2 large

Ginger garlic paste 1 heaped tsp

Green chillies 2 slit at the tip

Curry leaves 2 sprigs

Coriander leaves a small bunch

Chilli powder 1 tsp

Dhaniya powder 1 tsp

Garam masala 1/2 tsp

Fennel seeds 1 tsp

Whole garam masala spices cardamom,cloves, cinnamon, 2 3 each

Salt to taste

Lime juice 2 tsp

• Keep the hardboiled eggs ready and make pricks with a fork on all 4 sides of the eggs.
• Heat oil in the pressure cooker, add the whole garam masala, fennel seeds, curry leaves, green chillies and stir well.
• Now add the sliced onions and fry till brown.Add the ginger garlic paste next.
• Add the chopped tomatoes fry well until the tomatoes smash well.
• Add the chilli powder, dhaniya powder,garam masala and cook well until the raw smell goes away.
• Now add the drained basmati rice let it turn translucent.
• Add the eggs and let the spices coat the eggs well, once thats done add the water and add salt to taste.
• Add the chopped coriander leaves and lime juice.
• Cover the cooker and cook on medium flame for 12-15 mins or for 2 whistles.
• Let the pressure release completely and fluff the rice up with a fork.
• Serve hot with papads and raita. 

Tips:
- Water content may vary from brand to brand.I add 2 cups of water for the rice to cook nice and long.
- Cooking time varies from cooker to cooker and the heat you set the cooker on.
- Pricking the eggs help the masala to get into it.



Sending this to I cooked in my pressure cooker , One pot meal

Egg Biryani

Biryani is something everyone likes.And eggs are everyone's favourite period.Noone will ever say no to an egg and 'sunday ho ya monday roz khao andey!"(means have an egg daily).This is the dish you want to have when you are super lazy and still feel like having something really spicy and yummy.

I cooked the egg biryani in my Indina pressure cooker and it did not blow up in my face!"

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

I saw this recipe at Jay's Tasty Appetite and i immediately wanted to try it out.The most difficult part in this meal would have been to squeeze some fresh coconut milk but since i used ready made powdered coconut milk it was simple.

You need

Hard boiled eggs 3
Baby onions 10 nos
Tomato 1 small
Tamarind 1 small lime sized ball
Coriander/dhaniya powder 1 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Pepper corns 1/2 tsp
Cumin seeds 1/2 tsp
Ginger garlic paste 1 tsp
Green chilli 1 slit
Garam masala whole - cloves, cardamom, cinnamon 2 each
Salt to taste

To temper

Oil 1 tablespoon
Curry leaves 1 sprig
Mustard seeds 1 tsp

• Heat pan add a little oil and roast the whole spices, pepper corns,cumin seeds and add the onions and fry well too.Once the onions are brown, add tomato and roast well.
• Turn off the heat and add the dhaniya powder and chilli powders.
• Let this cool and grind to a smooth paste.
• Heat oil in a pan, add the mustard seeds and curry leaves,Add ginger garlic paste and green chillies.
• Now add the ground onion masala paste and cook it well.
• Add the tamarind water and let the raw smells go away.
• Check for salt and add turmeric powder
• Add the hard boiled eggs.Pricking them with a fork will help some spices to get into the eggs.

• Serve hot with ghee rice or chapathis.

Chettinad style Egg curry/kuzhambu

Its so difficult to wake up on weekends and to cook don't even ask.Thats when i thought of making this curry and my ghee rice with some ready made coconut milk powder.What a breeze of a lunch it was!

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

I don't know why they call this ghee rice/nei choru because the coconut milk in it is so dominantly taking over all the flavours.In our home, we all prefer this to biryani as biryani is a little heavier but this ghee rice is flavourful and light as well.

 I just added the normal whole spices to this but you can make it as lavish as you want with dry fruits and even more ghee! I just like the simple coconut milk flavoured rice and the way it complements a simple coconut basede gravy ----- heavenly!

 

You need
Basmati rice 2 cups (soaked for half hour and drained)
Coconut milk(thick) 1 cup
Water 2 cups

To season the rice
Ghee 1 tablespoon + Oil 1-2 tsp
Whole spices - cardamom,cloves - 3-4 each ,star anise & cinnamon - 1-2 pieces each
Baby onions/sambar onions 10 nos sliced finely
Green chillies 2 nos slit length wise
Curry leaves 2-3 sprigs
Ginger garlic paste 1 tsp
Salt to taste
Turmeric power 1/2 tsp

•  Heat a nonstick vessel, add the ghee and oil and once hot, add the whole spices, baby onions, curry leaves, green chillies and saute well, take care to not burn the onions i feel it spoils the appearance of the rice.
• Add the basmati rice and saute it well until translucent in the oils.
• Now add the coconut milk and water required for the rice to cook.
• Add the turmeric and salt to taste and mix well.
• Cover and cook for 12-15 minutes until the rice puffs up.

• Serve hot with any spicy coconut based vegetarian gravy or chicken curry and raita.

Sending this to Show me your HITS -Rice , 30 minute meal mela, South Indian Cooking and Bachelor,s feast

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

Sweetened poha/aval/flat/beaten rice

I have been missing BHW for sometime now because of the vacations and other reasons.But its always a pleasure to participate.Its a fun idea to not only explore other blogs in minute detail but also to try out their dishes.

This time i have been paired with Nirmala, i have chosen her sweet poha - its such a yummy and tasty and yes one quick snack...did i forget to mention healthy too!I tried this with red poha/aval the first time and it definitely makes a huge difference to the taste.This dish though i have used white aval/poha its tasty nonetheless.

You need

Poha/flattened rice 1 cup soaked and drained until soft
Jaggery 2 tablespoon scrapped or chopped roughly
Coconut scraped 1 tablespoon
Salt a pinch
Banana slices optional
Sugar to sprinkle

For the tempering
Oil 1 tablespoon
Mustard seeds 1/2 tsp
Curry leaves 1 sprig
Baby onions 5 6 nos chopped finely
Urad dal 1 tsp
Cumin seeds 1 tsp

• Heat oil in a pan, add mustard seeds, curry leaves, baby onions, urad dal and cumin seeds allow to fry.
• Next add the softened poha and mix well with salt to taste.
• Add the jaggery scrappings and mix well until the jaggery melts or if you like it as chunks just heat it for 2 minutes and turn it off.
• Sprinkle sugar and scrapped coconut as per your taste.You can add mashed or chopped bananas to this as well.

• Serve hot and adjust the amount of jaggery according to your sweet tooth.i like it a a lot sweeter :)

This goes to BHW @ Tickling palates, Kids delight - evening snacks

Sweetened poha/aval/flat/beaten rice

I have been missing BHW for sometime now because of the vacations and other reasons.But its always a pleasure to participate.Its a fun idea to not only explore other blogs in minute detail but also to try out their dishes.

Moong dal with ridge gourd curry

A south indian curry/kootu which makes way to the table atleast once a week at my place.This month's MM ingredients came the same day when i was making this curry and so I thought with my short weekend break in line i knew i wouldn't be able to make anything else so I thought i'd post this yummy curry.

We usually make this curry and its served with curry and rice or just curd rice.Easy comfort food which goes well with chapatis and rice equally well.I was in a real hurry taking these pictures and i think they are just decent to be posted!

We even loved it with our morning dosas!

You need
Ridge gourd/peerkanga 1 medium sized peeled and diced
Moong dal 1 cup soaked for 10 minutes
Onions 1 large finely sliced
Tomato 2 medium cubed
Turmeric powder 1/4 tsp
Salt to taste
Oil/ghee 1 tablespoon
Mustard seeds 1 tsp
Curry leaves 1 sprig
Red chillies 1 or 2

To be ground into a fine paste
Coconut 2 tablespoons
Garlic pods 3
Green chillies 1
Pepper corns 1 tsp
Cumin seeds 1 tsp

• Cook the soaked dal and ridge gourd in a pressure cooker with the tomatoes and salt to taste.
• Heat oil in a pan, add mustard seeds, red chillies and curry leaves and let the mustard seeds pop.
• Now add onions and fry well,when the onions go translucent add the cooked dal and ridge gourd mixture.Allow this to simmer well.
• Add the ground coconut pepper paste and check for salt.Add turmeric powder and allow to simmer well.

• Serve hot with plain rice, chapatis or even dosas.

Sending this to MM7 @ Sizzling tastebuds

Moong dal with ridge gourd curry

A south indian curry/kootu which makes way to the table atleast once a week at my place.This month's MM ingredients came the same day when i was making this curry and so I thought with my short weekend break in line i knew i wouldn't be able to make anything else so I thought i'd post this yummy curry.

Kuzhi paniyaram - basic version

I had seen these little beauties in shops and on tv, they are so cute that i wanted to try it at home.These are a wonderful breakfast treat and to everyone's surprise uses lesser oil than i really thought it would need.Instead of having the regular dosas and idlis everyday, these would give you a good refreshing change to your routine breakfasts! 

These are not all that difficult to make, but you definitely need a new addition to your kitchen - inorder to make these.You need the kuzhi paniyaram pan to make this, pretty much like the muffin tray!

I find them best served with chutney and sambar.There are variations to these paniyarams.This is the basic version for which you need just the regular idli batter/maavu.The below ratio works well with me, but each household in south india probably has their own trustworthy ratio to bank on.

To make the idli batter you need 

Par boiled rice/idli rice 4 cups

Urad dal 1 cup

Fenugreek seeds 1 tsp

• Soak all of the above overnight , and grind the urad dal first until smooth and then add the rice and fenugreek and grind to the required consistency in a wet grinder. Add salt to taste and allow this batter to ferment for atleast 6 hours(if you're in a nice hot place lesser would do)

• To make the kuzhi paniyarams, heat the paniyaram pan and add few drops of oil in each of the moulds and pour tablespoon fulls of batter into each mould, cover and cook until done on each side.

• Serve these cute kuzhi paniyarams with onion chutney or any chutney and sambar.

Sending this to SHow me your HITS - Legumes and Lentils , Kitchen Chronicles - Only Vegan

Kuzhi paniyaram - basic version

I had seen these little beauties in shops and on tv, they are so cute that i wanted to try it at home.These are a wonderful breakfast treat and to everyone's surprise uses lesser oil than i really thought it would need.Instead of having the regular dosas and idlis everyday, these would give you a good refreshing change to your routine breakfasts! 

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Green mango pickles can be made easier compared to the citrusy ones as the mangoes get soaked in the salt sooner than the limes.This pickle doesn't need any waiting time, so just needs some chopping and a basic seasoning.

If preserved in an airtight container stays good enough for upto a week.You can have it well with your simple lunch of curry rice or even curd rice.

You need 

Green mango 1 chopped finely

Salt 1 tsp + some more (as per your taste)

For the seasoning

Gingelly oil/sesame seed oil 1-2 tablespoons

Mustard seeds 1 tsp

Curry leaves 2 sprigs

Asoefetida 1/4 tsp

Chilli powder 2 tsp

Turmeric powder 1/2 tsp

•  Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
• Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
• Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
• Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
• Preserve well in a clean dry glass jar. 

• 
• Serve the pickle with rotis, parathas or rice and curry.

 Sending this to Only Mango and Serve it series : Raw

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

The secret ingredient to making these idlis is curd/yogurt and a pinch of baking soda/eno fruit salt.You just have to mix it all up and leave it overnight and steam the idlis in the morning.Done!

Since the rawa/semolina is a little bland you have to work on the extra flavouring part and make a nice coconut chutney to accompany it.We all loved it at home.It was super filling too.

I checked a few recipes before i settled on this one.

You need

Roasted rawa/semolina 1 cup

Curd 2 cups + a little water/curd (to get the consistency right)

Salt to taste 

for the seasoning

Oil 1 tablespoon

Mustard seeds 1/2tsp

Channa dal/bengal gram 1tsp

Urad dal/black gram  1/2tsp

Curry leaves 1 sprig chopped finely

Coriander leaves few sprigs chopped finely

Cashew nuts chopped and roasted in ghee few

Grated carrot 2 tablespoon

Ginger grated 1/2 tsp

Grated coconut 1 tablespoon or more as per your taste

Just before steaming the idlis we need to add 1tsp of baking soda/eno fruit salt

• Mix the roasted rawa with the curd and salt and leave it overnight.
• In the morning, heat oil in a pan and add the ingredients for the seasoning one after the other.
• Mix this seasoning into the raw/curd mixture and stir well.
• Grease the idli moulds and then mix the baking soda to the rawa idli batter. 
• Pour spoonfuls of batter into the greased moulds , garnish the idlis with a cashew and few pieces of carrot gratings and place the idli stand into the steamer and cover the vessel and cook for 10-12 minutes or until done.You can use the pressure cooker without the whistle.

• Once cooled, the idlis are ready to be served with coconut chutney.

Sending this to Kids delight @ Cook's job & Spicing your life , Go nuts, Lets cook :Kids special 

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.

I make this curry whenever I'm not in the mood to make a curry for lunch.You can substitute green mangoes with drumsticks or any soft vegetables like white pumpkins but you need to add a little tamarind to it.

This curry is mildly flavored so a nice spicy fried side dish would go really well with it.I made fried bhindis and some wheel papads for my little one and she enjoyed the lunch with me :)

Preparation time : 10 minutes

You need
Green mango 1 small chopped into cubes
Turmeric powder a pinch
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Dried red chillies 2
Oil (refined oil/coconut oil) 1 tablespoon
Asoefetida a pinch

To grind to a fine paste
Coconut scrapped 2 tablespoon
Garlic pods 2
Green chillies 2
Cumin seeds 1 tsp

• Add the chopped green mango chunks into a deep pan and add salt and turmeric powder and allow it to cook.This should be done in no time.
• Now add the ground coconut paste to this and let the mango chunks cook well in the coconut sauce.
• Check for salt and turn it off.
• For the seasoning : Heat coconut oil (or any oil of your choice), add the mustard seeds, red chillies,curry leaves and asoefetida.
• Pour the seasoning into the curry and heat it for about 2 minutes.

• Yummy tangy mango curry is ready to be served for lunch :)) 

Sending this to Only Mango @ Anu's healthy kitchen, Mango Mania @ the pumpkin farm

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.

Coconut Rice/Thengai Sadham

Coconuts are not aliens in our south indian kitchens but surprisingly I've never made this rice ever before.I love it and so did my LM who usually picks out titbits from her plate.i must declare it an instant hit.

I have been trying to make this rice for a while since my friend has been mentioning it for a while.I was a little worried about how it would last in the lunch box.But I realised the trick!One aromatic flavoursome rice and lunch made easy in this sweaty summer!I have added a lot of baby onions to this recipe which made it extra fragrant and tasty too.I just heard on tv yesterday evening that baby onions/sambar onions are great coolants during the summer.

You need

Cooked rice 2 cups

For the seasoning:

Coconut oil 3 tablespoons
Mustard seeds 1tsp
Channa dal/kadala paruppu 1 tsp
Urad dal/uzhundhu 1 tsp
Curry leaves 2 sprigs
Peanuts 1 tablespoon
Cashew nuts few
Green chillies 1 or 2
Cumin seeds 1 tsp
Aniseeds/saunf 1 tsp
Red chillies 3
Baby onions 1/2 cup chopped finely
Grated coconut 1 cup
Ginger garlic paste 1 and half tsp
Salt to taste

• Cook rice and allow to cool so the rice does not stick together.
• Heat oil in a pan/vessel, add all the ingredients listed under the seasoning one after the other waiting for each to fry well in the oil.
• Once the seasoning is all ready, check for salt and mix the cooled rice and mix well so that the flavors well mixed.
• Serve hot with any spicy chicken curry or vegetarian gravy of your choice and fried pepper papads.

• Pack it in the lunch box with fried potatoes and boiled eggs.
• Enjoy the amazing flavors!

Sending this to Lunch box ideas @ Cuisine delights, Only series-South indian , Cooking concepts 8-Vegan, Healthy Morsels @ Taste of pearl city, Anyone can cook #45 @ taste of pearl city