SEMIYA BIRYANI

VEGETARIAN SAMIYA BIRYANI

454 gm semiya,cook in boiling water till soft and strain

200 gm vegetarian mutton,cut into small pieces

2 tomato,chopped

1 yellow bell pepper,cut into small pieces

1 green bell pepper,cut into small pieces

2 red chilies,sliced

½ cup chopped mints leaves , I forgot to add

1 tbsp ginger paste

1 tbsp garlic paste

1 big onion, sliced

1 tsp chilie powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala or biryani powder

½  cup yoghurt 

½ cup water

1 tsp lime juice

3-4 tbsp ghee or oil

Salt to taste

½ tsp aji no moto,if you like,I did’t add

50 gm cashewnuts for garnishing

1.     Heat the oil/ghee then add in the onions and fry till light brown. Add in the ginger/garlic paste and fry till the raw smell disappear.

2.     Add in the sliced chili and tomatos and mix well add in all the spiced powder and a little water and fry till the oil rise.

3.     Add in the vegetarian mutton and mix well,add in the wate, yoghurt and the lime juice mix well and let it simmer a bit.

4.     Add in the bell peppers and mix well. Add in the salt and aji no moto if use. Add in the semiya and mx well add in the mints leaves. Mix well and fry for a while. Remove from the pan and garnish with the cashewnuts.

NOTE: You can add in chicken or mutton instead of the vegetarian mutton but add in a bit more water to cook the meat.

PINEAPPLE KESARI

PINEAPPLE KESARI

1 cup rava

11/2 cup chopped pineapple

1 cup milk

2 1/2cup water

50 gm cashewnuts,chopped

¼ tsp pineapple essence

1/3 cup ghee

2 pinch salt

1/3 cup sugar or to your taste

Yellow colour

1.    Heat the ghee and add the rava and stir fry till well mix. Pour the water and milk and stir well.

2.    Add in the sugar and the rest of the ingredients and stir till the rava is cook. Pour into a grease tray and let it cool before cutting into pieces.

MIX VEGETABLE PAKORA

MIX PAKODA

11/2 cup chickpea flour

½ cup rice flour

½ tsp ajwain seeds

½ tsp chilie powder

¼ tsp turmeric powder

A pinch of asafetida powder

Salt to taste

Water to make the batter

Oil for frying

Cauliflowers

Brinjals

Ladies finger

Potatoes

1.    In a bowl mix all ingredients for the batter and make a batter which is not very thin and not very thick.

2.    Cut the vegetables. Heat the oil and when the oil is hot dip the vegetables and fry them till crisp and golden brown.

3.    Remove from the oil and drain the fried vegetable  on a kitchen tissue. Serve them hot with chilie sauce.

BUTTERFLY PEA FLOWER PULAO

BUTTERFLY PEA FLOWER PULAO

300 gm vegetarian chicken,sliced into 2 if very big pieces

11/2 cup basmathi rice,soaked for ½ hour

10 dried butterfly pea flowers, soaked in 3 cups boiling water for 2-3 hours. Drain the and keep the water.  Pick fresh flowers and sun dry them for 3-4 days.

2-3 green chilis,sliced finely

2-3 medium tomatoes, chopped

2 medium onion,sliced finely

½ cup thick coconut milk

3 cups butter pea flour water

Salt to taste

Aji no moto to taste,if you like

2 tbsp ginger paste

2 tbsp garlic paste

2 stick cinnamon*

6 cloves*

6 cardamoms*

2 bay leaves*

4 tbsp ghee

Cashewnuts and raisin for garnishing.

1.     Heat ghee and fry * then add in the onions and fry till it turn into light brown add in the chili and the garlic/ginger paste and fry till the raw smell disappear.

2.     Add in the tomato and mix well. Add in the vegetarian chicken and let it cook. Add in the rice,salt,aji no moto if use, coconut and water mix well. 

3.     Pour this into a rice cooker and cook till done. Serve with any vegetarian curry you like.

Note: You can replace the vegetarian chicken with chicken if you like.