Hyderabadi Dahi Bhindi Masala Recipe | Simple Dahi Bhindi Recipe

Learn how to make Hyderabadi Dahi Bhindi Masala ~ Crispy okra cooked in creamy and spicy yogurt gravy

There are many advantages of cooking from food blogs than cook books. One you get introduced to new cuisines with simple as well exotic ingredients. Second you get to see how the actual dish looks with drool worthy photos posted along the recipes. For me the best part is you can easily reach out  the blogger and clear all your doubts/queries which otherwise is not possible with cookbook authors. And not to forget, you get all these services without costing you a penny. Yup, the buzz word is free. ;)

Ingredients for Hyderabadi Dahi Bhindi Masala

Since twelve years of blogging, I have tried many recipes following the recipes posted in blogs. Very few times the end result ended up in garbage but many a times it was licked clean from plates, spoons and even the serving bowl. When I think of those recipes which have become my family favourites, I realised I haven’t posted most of them. So with this new mission of mine, I will be posting all the recipes I had tried and tested from bloggers and most importantly, loved by my family will be posted under the tag called  Recipes from Your Kitchen to Mine.

Hyderabadi Vegetable Dum Biryani Recipe | How to make Veg Biryani

Learn how to make Hyderabadi Vegetable Dum Biryani ~ Layered and dum cooked aromatic basmati rice with curried vegetables flavoured with saffron, ghee roasted nuts and fresh mint and coriander leaves

A very, very good pot of Hyderabadi Vegetable Dum Biryani is one of the top 5 favourite foods of mine. It is one dish that I can have it for breakfast, lunch and dinner! Yes, that’s how much I LOVE it. There is something quite magical about the whole process of making and eating it, right from carefully roasting the spices for Biryani Masala Powder to layering it. It is quite exceptional experience to open the sealed lid to reveal the perfectly cooked biryani with its heady aroma to finally eating a morsel of this heavenly meal where each grain of rice is kissed by the spices.

As a teenager, I had mastered 3 of my most favourite ‘fancy’ dishes; Malai Kofta, Gobi Manchurian, and Veg Cutlets. When I was in 11th, our science teacher Miss Maria who also happened to head exclusive ‘Ladie’s Club’ for the young ladies taught us to make Hyderabadi Vegetable and Chicken Dum Biryani. This is her recipe, Miss Maria’s Hyderabadi Veg Dum Biryani. 

Nawabi Paneer Curry Recipe | Simple Paneer and Peas Curry Recipe with Swiss Diamond Product Review and A Giveaway!

Learn how to make Nawabi Paneer Curry ~ Shallow fried Indian cottage cheese and green peas cooked in rich, creamy coconut and cashew nut gravy

So it’s just couple of days before I hang my office wear and see myself sporting jeans and comfy t-shirts.

It’s just couple of days before my stilettos are replaced with bare feet/trainers/sneakers.

It’s just couple of days before my office files are replaced with story books.

It’s just couple of days before my MS office calendar is wiped clean of meetings, seminars, trainings, project deadlines to colouring, learing, visits to the park, play groups, and other kid related activities.

It’s just couple of days before my jovial, friendly, caring and loving boss (ahem, my hubby is my boss at office) is replaced by the most demanding, clingy, attention seeking, bossy and loving boss who will make me work 24X7 without pay, holidays and other perks!

Baghare Baingan: From Nawaab's Darbar to My Plate!

Baghare Baingan

What happens when my current obsession meets my all time favourite vegetable? The answer is not just licked clean plate but licked clean vessel in which it was cooked, and also the fate doesn’t end there! It goes well beyond like licked clean spoon, serving bowl, and storing container also. Err… pardon my poor sense of humour but being foodie and food blogger means suffering some side effects of the same!!!

Qabuli with Plum Tomato-Cucumber Raita

Qabuli with Plum Tomato-Cucumber Raita

Monsoon, just the word is enough to bring back a flood of fresh and drenched memories of magical monsoon rain; the sound, sights and smell of home. Monsoon rains bring down the mercury level and the heavens opens its door to the heated earth giving it new lease of life. The blissful sound of rain lashing the roof tops, the dance of trees swaying to the rhythm of rain leaving the leaves in dripping tears, the heavenly smell of earth leaves every soul sighing in ecstasy.

This is the season which every farmer in India waits for. Monsoon is a life line for many farmers in southern asian countries. Rice being the staple food in many households, its no wonder that India is the world’s second largest producer and exporter of rice. The rainy season blesses Mother Nature with an abundance of water. In most parts of India, rice is grown in flooded plains and fields called Paddy. Paddy fields grins at the passers-by swaying to the cool breeze of monsoon with the backdrop of hills covered with lush green trees and the hustle-bustle of men and women. Paddy rice farmers usually sow the seeds first in the little seedbeds and then later transfer them into flooded fields which were already ploughed. These few centimetres of water in paddy fields prevent weed growth and ensure there’s enough water for plants to grow. Back in my native, men in mundus and women in sarees working in paddy fields wear a cap called Muttale which covers their head and protects from torrential rainfalls and scorching heat. The women sing regional folk songs when planting the rice in fields praying the Rain God ‘Indra’. The scene of snow white cranes flying in V-shaped format against black monsoon clouds over swaying lush green paddy field is something which always took my breath away.

Andhra Pradesh, a southern Indian state, is known as Rice Bowl of India is famous for its hot and spicy cuisine which includes original Andhra cuisine and the famous Hyderabadi cuisine. While the traditional Andhra pickles makes me dance to their tunes, the mouth watering rich and perfumed Hyderabadi Biriyani undoubtedly rules my senses. Biriyani, one of the India’s most popular foods, is flavoured fragrant Basmati rice which is layered with meat or vegetables marinated in yogurt and spices and was usually cooked for Nizaams and Nawabs . Check here and here to read more about Biriyani Stories.

When Sharmi of Neivedyam announced JFI-Rice for this month’s Jhiva, little did she know about my love affair with Rice. Rice is a staple food in our home and many a days we eat rice for breakfast (Dosas and Idlies), lunch and dinner. After considering and rejecting almost all the Rice recipes I ended up cooking Qabuli/Qabooli/Qubuli which is originally from Afghanistan. When rich Kings and Emperors lavished on Biriyanis which uses the most expensive ingredients like Basmati Rice, Saffron and Dry fruits, common man created their own version of Biriyani using Chana Dal (Spilt and Whole Bengal Grams). The sweet and nutty Chana dal cooked with aromatic spices and yogurt is layered in between flavoured Basmati Rice, fresh mint and coriander and sweet fried onions in ghee. The finishing touch of saffron gives it wonderful colour and tickles one’s taste bud. I referred this, this, this and this for the recipe of Qabuli and made changes to suit our palette.

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Qabuli:
Prep Time: 15-25 mins (excluding soaking time)
Cooking Time: 45-60 mins
Serves: 3-4

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Ingredients:
2 cups Basmati Rice
¾ cup Split Chana Dal
2 large Onions, thinly sliced
½ cup Mint Leaves, finely chopped
½ cup Coriander Leaves, finely chopped
2-3 Green Chillies, finely chopped (Adjust according to taste)
1 Maratha Moggu/Star Anise
2 Green Cardamoms
1 inch Cinnamon
2 Cloves
¼ tsp Saffron/Kesar
3-4 tbsp Milk
½ cup Coconut Milk
Few Cashews
3-4 tbsp Ghee
Salt to taste

For Yogurt Base:
¾ cup Yogurt
1 tsp Ginger-Garlic Paste
1 Bay Leaf
1 tsp Shah Jeera
1 tsp Shah Biriyani Powder
1 tsp Chilli Powder
Powder using Pestle and Mortar:
2 Green Cardamoms
½ inch Cinnamon
3 Cloves
Small Piece of Nutmeg

Qabuli

Method:
Wash and soak Dal and Rice separately in water for about 20-30 minutes.
Heat about 2 tbsp of oil in a pan and fry thinly sliced onions in medium flame till they turn brown and keep it aside. Usually takes around 20-25 minutes.
Cook split chana dal with a pinch of turmeric and drop of oil in microwave for about 15 minutes. The dal should be cooked thoroughly but it should retain its shape.
Heat a tbsp of ghee in a heavy bottomed vessel and add marata moggu, cinnamon, green cardamom and cloves and sauté for about 20-30 seconds till nice aroma is released.
Drain water from rice and add it to sautéed whole spices and sauté over a medium flame for one minute till all the water is evaporated and grains are separated.
To this add ½ cup of coconut milk and about 3 cups of water and salt to taste. Cover the pan and cook this rice in medium flame till all the water is absorbed and rice is almost cooked. Generally takes around 20-30 minutes.
Heat little ghee in a pan and add ground spices. Sauté in a medium flame for about 15-20 seconds and add ginger-garlic paste.
Sauté it for another 20-30 seconds till the raw smell of ginger and garlic is reduced. Now add beaten yogurt, biriyani powder, chilli powder and little salt. Keep stirring this gravy till it thickens and reduces to 2/3 rd size.
Add cooked dal to yogurt gravy and mix well. Cook uncovered for 1-2 minutes.
Soak saffron in warm milk for about 15 minutes.
Preheat oven at 375 F. Now take large oven proof dish. First layer it with half of cooked rice and then add all the cooked dal mixture. On top of it add half of finely chopped mint+coriander+green chilli mix and half of fried onions. Again place other half of cooked rice and layer the rice with chopped greens and fried onions.
Pour the saffron milk and cover the dish tightly with aluminum foil. Place this dish in oven and bake for 15-20 minutes.
Once it’s done, gently mix the rice and garnish with fried Cashews before serving hot with any curry or Raita of your choice.

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Variation:
Use Black Channa in place of split Chana Dal. Remember to soak black channa in water for minimum 1 hour.

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Qabuli with Plum Tomato-Cucumber Raita

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Plum Tomato-Cucumber Raita
Prep Time: 10 mins
Cooking Time: -
Serves: 2-3

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Ingredients:
6-8 Plum Tomatoes, quartered
1 cup Cucumber, quartered and sliced thinly
½ small Red Onion, finely chopped
1 tbsp Coriander Leaves, chopped finely
1 tsp Mint Leaves, very finely chopped
Pinch of Salt

Method:
Mix all the ingredients and keep it in fridge till required.
Serve chilled with any Rice of your choice.

Plum Tomato-Cucumber Raita

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Time for more bragging. Its pouring awards in blogsphere and Spice Corner’s hall of fame is giving tight competition to my ever expanding waistline;) While lovely girls Richa and Pravs have sent me The Power of Schmooze Award, pretty Raaga, SeeC and Sukanya think I am a Rocking Girl Blogger. And if that was not enough for my never ending bragging Sandeepa and Kribha feels I am Thoughtful and Inspirational Blogger too. Girls, I am really flattered with all these awards and love you are showering upon me. More than these awards I am thankful to all you people out there who were with me during tough times. Your kind comments, messages and mails helped me a lot in past cople of weeks. Thank you friends…

For those who answer blog comments, emails, and make their visitors feel at home on their blogs. For the people who take others feelings into consideration before speaking out and who are kind and courteous. Also for all of those bloggers who spend so much of their time helping others bloggers design, improve, and fix their sites. This award is for those generous bloggers who think of others.

For those bloggers who inspire others through their words and actions. With a positive attitude, and an uplifting spirit these bloggers make the blogosphere a better place, and encourage others to do the same. This award is for bloggers who rise up to set an example but continue to reach out and support others.

Veg Biryani

Yesterday was Sunday... As usual our special food cooking day... I had made-up my mind last weekend itself that its gonna be the "Biryani" special...

I love making Biryani. Its a special dish for me which shows why I love cooking so much... The experience of cooking biryani is very special. The array of vegetables chopping, the aroma of spices, lovely saffron and the fragrant aroma of frying onions in ghee always amaze me... You will find different ways of cooking biryani's everytime... The ingredients may vary but the end result is always same...Fantabulous....

Veg Biryani with Carrot Raita

Ingredients:
3 cups basmati rice, washed and soaked for 30 minutes
3 medium onions, thinly sliced

2 big carrots, cut into long strips

2 medium potatoes, peeled and cubed

8-10 Green beans, Cut into long strips

3/4 cup of Green peas

10-12 florets of Cauliflower

1 tbps Ginger paste

1 tbsp Garlic paste

1 tin of Coconut Cream

1/2 cup Ghee or vegetable oil

3 tbps Everest biryani mix

Pinch of saffron stands

1/2 cup of Milk, warm

2 tbsp of finely chopped coriander

Handful of raisins and cashwes, fried in ghee

1 Cinnamon(pulao) leaf

Salt to taste

Veggies used in Biryani

To grind coarlsly:
1" Cinnamon Stick
4 Cloves
4 Green Cardamom
1 Black Cardamom
1 Maratha Muggu

Method:

Fry 1 onion slices in hot ghee until it becomes golden brown and little crisp. Keep them aside.

Fry rest of the onion slices in hot ghee (or oil) until golden.

Add ginger and garlic paste to it and fry till they leave their raw smell.

To this add the ground mixture and fry for a mintue.

Add potatoes, carrots, cauliflower,green peas, beans.

Then add 1 cup of coconut milk, salt and Everest biryani mix. Fry for 15 minutes.

Add about a cup of water and cook on low heat until the vegetables are tender.

Then increase the heat and stir fry until the oil separates from the gravy.

In a pressure cooker add 2 tblsp ghee and add cinnamon leaf and rice. Fry this rice for 2-3 minutes till ghee covers it all.

To this add remaining coconut milk, milk, salt and enough water and pressure cook the rice.(3 whistle)

Now layer the pressure cooker with Rice-Vegetables-Rice-Cashwes & Raisins-Fried Onions.
Add safforon starnds to 1/4 glass of warm milk and mix well. Sprinkle this mixture to the layered biriyani.
Put a banana leaf(I used tin foil instead) on the top of this layer and keep some weight on it.
Close the lid of pressure cooker and keep it in medium flame for 5 mins.
Mix well and Serve hot with raita or your favourite curry.

Veg Biryani

Variations:
Instead of coconut milk you can use yogurt.
Try using little bit of mint paste which adds wonderful frgrance to the biryani.

The main ingredients in Biryani Mix:
Black Cardamom.
Black Pepper.
Caraway.
Cardamom.
Cassia.
Cassia Leaf.
Chilli.
Clove.
Coriander.
Cumin
Kasuri Methi.
Mace.
Nutmeg.
Turmeric.