Vegetable Biryani Recipe Difficulty Rating Recipe Type

Ingredients:
1-1/2 cups Uncooked Rice 2 pinches Saffron (dissolved in a little water) 2 Onions (sliced) 2 tbsp Cashew nuts (broken into pieces) 2 tbsp Raisins 3 Tomatoes (finely chopped) 2 Capsicums (sliced) 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas) 1 tbsp Coriander Leaves (chopped) A little Milk 4 tbsp Ghee Salt to taste

Average 6.8 / 10 ( 45 votes) Veg.

To be ground into a paste: 6 Garlic Cloves 25 mm piece of Ginger 3 Cardamoms 4 Green Chilies 3 Cloves 1 tbsp Poppy Seeds 2 sticks Cinnamon 1/2 tsp Turmeric Powder 1/2 tsp Chilly Powder 2 Onions 6 Mint leaves

How to make Vegetable Biryani:

Boil the rice in a vessel containing adequate water, cook and drain excess water. Add the saffron liquid and salt to the cooked rice. Mix well. Heat the ghee and add the onions.Fry until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins. Fry for a few seconds. Remove and keep aside for garnishing. Add the prepared paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. Add the boiled vegetables and coriander and cook for a while. Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes. Garnish with fried onions, cashew nuts and raisins and serve hot.

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle.

VEGETABLE SOUP
Ingredients:

1/2 cup carrots (chopped) 1/4 cup french beans (flas beans) (chopped) 1/2 cup peas (matar) (shelled) 1 1/2 cup tomato (tamatar) puree 1 tsp garlic (lasan) paste 1 tsp ginger (adrak) paste 2 tsp coriander leaves (dhania patta) (chopped) 3-4 tsp butter 3 glasses of water salt (namak) and pepper to taste for garnishing : cheese granted

How to make mix vegetable soup:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.

Add coriander leaves. Boil for 2-3 minutes. Garnish with cheese. Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Vegetable Soup Recipe Difficulty Rating Recipe Type

Ingredients:
50 gm Carrot (scraped and chopped) 50 gm Cauliflower(chopped) 200 gm Tomato (chopped) 50 gm Butter 1 tbsp Oats 2 tsp Ginger-Garlic Paste 4 cm length Ginger 50 ml Milk 100 gm Small Onion(cut into thin circles) 2 tsp Oil

Easy 8.0 / 10 ( 96 votes) Veg.

1 tbsp Corn flour or all purpose flour 1tsp Pepper Powder Salt as needed 1 Green chilly 8 cup Water 5-6 Coriander leaves(finely chopped)

How to make Vegetable Soup:

Heat butter in a pan. Add ginger garlic paste and fry. Add vegetables, green chilli, salt, 8 cups of water and let it boil. When the vegetables are cooked, add pepper powder and mash. Mix maida and oats with milk and add to the soup. Reduce the flame. Add coriander leaves to the soup. Remove from the flame after it boils for a few minutes. Heat oil in another frying pan. Add onions and fry till golden. Transfer the fried onions to the soup and serve hot.

INDIAN FRIED RICE RECIPE

This is a typical Indian fried ric recipe.Spices and ghee is added to the boiled rice.
Ingredients:

400 gm Rice 100 gm Ghee or butter 65 gms onion 2 gms cinnamon 2 gms Bay leaf 1 gm peppercorns 6 gms Salt
How to make fried rice:

Heat the ghee in a large saucepan and add the finely sliced onion. Fry till golden brown, remove from the pan and keep aside. To the hot fat, add the washed and drained rice and the spices. Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.

Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.

Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish

CHINESE FRIED RICE RECIPE

Ingredients for easy fried rice:

2 cups Rice 3 tbsp Oil 100 gms Beans Finely Chopped 2 Carrot Finely Chopped 1 Onion Sliced 100 gms Cabbage Finely Chopped 2 Spring Onions Finely Chopped 2-3 Green Chilies cut lenghtwise 1 tsp Ginger Chopped Finely 1 tsp Garlic Finely Chopped 2 tbsp Soya Sauce Salt & pepper to taste
How to make chinese fried rice:

Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it. Cook the chinese fried rice for 2-3 minutes and serve hot.

Masala Puri I am going to tell you Masala Puri recipe. The ingredient are 2 cups fresh Green Peas (Boiled) 1/4 cup Cilantro (Coriander leaves),3 Green Chillies,1 tblsp Vegetable oil, 1 tsp of Red chilli powder, 1 tsp of Garam Masala powder,1 tsp of Chat Masala, 1/2 tsp Black Rock Salt, 1/2 tsp of roasted Cumin powder (jeera), 1/2 tsp of Black Pepper powder, 2 tblsp Sweet Tamarind chutney. The procedure for cooking is: Grind one & half cups of some boiled Green Peas with some Cilantro & Green chillies with water to a fine paste. Keep it aside remaining Peas for garnishing. Heat some Oil in a kadai & then add the ground paste. Bring to a boil. Add Red chillie powder, Salt, Garam masala, Pepper powder & Cumin powder. Mix it well & allow to boil for 4-5 mins. Add some extra water to adjust the consistency to a medium thick. Remove it from heat. On a serving plate, break 5-6 puris. Then add the boiled liquid, some boiled Green peas, Sweet chutney, Chat masala, Black salt, a little yogurt, Onion & Tomato. Sprinkle some Sev generously all over the plate, then top with some chopped Cilantro & serve it immediately.

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churmuri
Ingredients: 6 Cups Mysore Puri/Puffed Rice 2 medium sized Onions, Chopped finely 2 Carrots, Grated 1/4 Cup Fresh Coconut, Grated 1/4 Cup Coriander Leaves, Chopped finely 2tsp Oil 2tsp Green Chili paste 2tbsp Spicy split Groundnuts (Popularly known as congress beeja in Bangalore/Mysore) A pinch of Chili Powder 1/4 Cup Raw Mangoes (Thothapuri variety), Chopped finely (Optional) Salt to taste Method: In a big bowl mix all the ingredients together quickly with a spatula. Serve immediately. Mixed vegetable kurma recipe
Step by Step Pictures

Mixed Vegetable Kurma/Korma

Ingredients Needed: For the masala: Fresh coconut, cut into small pieces - 1 cup Ginger Garlic paste - 1/4 tsp Poppy seeds / Khus Khus - 3 tsp Coriander powder - 1 tsp Sesame seeds - 1 tsp Garam masala - 2 pinches Cashew nuts, dry roasted - 5 whole Onion, browned - 1 big (half to be used for the ground masala, rest for the gravy) Water - 2 cups For the Gravy

Tomatoes, puree - 2 big Mixed Vegetables - 2 small carrots, 1 big potato, 6 -7 long French beans (you can use any other vegetable you want too) Red chili powder - 1 tsp Turmeric powder a pinch Oil - 2 -3 tsp Salt to taste How to make Mixed Vegetable Kurma For the Masala: In a non stick pan, dry saute poppy seeds along with whole cashew nuts for couple of minutes. Remove and keep it aside. In the same pan, add 1 tsp oil and saute half of the onion juliennes till brown. Once done, allow it to cool. Wash and chop the fresh coconut into small bits so that it gets ground well. Then take the coconut, roasted poppy seeds, cashew nuts, coriander powder, garam masala, ginger garlic paste and sesame seeds in the mixer and grind to a smooth paste using water. For the vegetables: Wash and chop the vegetables to almost equal size. Microwave for 10 - 15 mins for the vegetables to be fully cooked. For the Gravy In a non stick pan, heat oil, saute the remaining onions till they turn colour. Then add the tomato puree, turmeric powder, red chili powder and salt. Cover with lid to get the cooking done faster. Once you see the tomato colour changing, add the ground masala. Saute well and mix everything together. Cook for 5 mins, till the masala gets cooked properly and change colour. Then add enough water to get the consistency you want and bring to boil. Add chopped coriander leaves. Simmer after it starts boiling for couple of mins. Serve with Dhal stuffed Poori.

Notes: I always find that by roasting you can grind the poppy seeds better. By adding tomato puree, you can reduce the cooking time, and get more volume to your gravy. So I end up adding only puree in almost all my gravies these days.