Heat oil in a pan. Add chopped onion and stir until tender. Add
green chili and stir. Add tomato, turmeric powder and salt. Stir well.
Cover the pan with lid. Cook in medium heat around 5 minutes or until
tomato become tender.
Remove the lid from the pan. Add sugar and fry around 2/3 minutes.
Place tomato to a serving bowl and enjoy with plain rice.
Heat oil in a pan. Saute 1/3 chopped onion. Whisk egg with 1/4 ts
salt. Add the whisk egg to the onion and make scrambled. Remove from the
pan and keep aside.
Heat ghee in a deep bottom pan. Add bay leaves, cinnamon and
cardamom. Stir for a while. Add 2/3 onion and fry until it turns light
golden. Add ginger and garlic paste, tomato, salt, all powder
ingredients and coconut milk, and stir it until oil separate. Then add
rice and mix it carefully with the gravy around 5 minutes.
Add 3 cup hot water,stir. When it start to boil, cover the pan with
lid. When the rice is almost done add scrambled egg,toss gently. Add
food color and keep it in a very low heat.(If needed you can add little hot water to the rice)
Cook until the rice gets well cooked.
Slice the hard boiled egg. Garnishand serve.(before serve mix gently)
Boil around 3 cup of water in a pan. Add vegetables and pinch of
salt into the boiling water and boil it around 3-4 minutes. Then remove
from the pan and drain water through a strainer.
Wash rice. Add 5-6 cup water and cook until it become almost done.
Remove from the pan,drain water, then rinse with cold water and keep in
the strainer to drain water.
Heat 1 Tbs oil in a deep pan. Add beaten egg and scramble it, then remove from the pan and keep aside.
Now
heat the remaining oil in a medium heat and then add onion into it and
stir until it become soft. Then add ginger paste, garlic paste and
shrimp, and stir it for 2 minutes. Add all vegetable, green chilli,
salt, tasting salt, soy sauce, and stir it for around 2 minutes.
Then add the rice, scramble egg and gently mix them with vegetable.
Now cover the pan and keep it in low heat for around 15/20 minutes.
Then turn off the heat and enjoy your delicious fried rice.
Salt-1/2 tsp(for fry)+1/2 tsp or according to your taste
Oil-for fry+3Tbs
Procedure:
Cut eggplant into round shape pieces,wash and drain water.
Rub 1/2 ts salt and 1ts turmeric powder on the slices of the eggplant(both side) and and keep it for 10 minutes.
Heat oil in a fry pan and fry the eggplant slices until cooked and golden brown color on both sides.
Beat the yogurt and set aside. Heat 3 Tbs oil in a pan.Add cardamom
and stir for a while. Add 1/4 ts turmeric powder,1/2 ts salt,red chili
powder,cumin powder,coriander powder,ginger paste,onion paste and green
chili. Stir for a while and add little water.
When oil comes out by the side of the pan add beaten yogurt,sugar and 1/2 ts salt to it, reduce heat and stir.
Add fried eggplant pieces,mix it with the gravy and cover with a lid.
Let it cook for few minutes in low heat.
Doi begun is ready to serve. Serve with polao, biryani or parata.
Green chili-6-7 pieces or according to your taste(slitted from middle)
Whole red chili-4-5 pieces
Cumin powder-1 ts
Ginger paste-1 ts
Bay leaves-2 pieces
Panch foron-1 ts
Sugar-1/2 ts(optional)
Oil-around 6-8 Tbs
Salt-1 ts +1/4 ts or according to your taste
Procedure:
Heat 2 Tbs oil in a pan. Add cubed potato. Sprinkle 1/4 ts turmeric
powder and 1/4 ts salt to it. Fry until light golden color comes out.
Remove from the pan and set aside.
Add rest of the oil in the pan. Add panch foron. Stir for a while. Then add bayleaves,green chili and red chili. Fry a little.
Now add chopped cabbage and rest of the ingredients.Fry the cabbage
with the masala for couple of minutes. The cabbage should be nicely
coated with the spices. Add the fried potato. Stir well. Cover the pan
and cook in lower medium heat until done.
Before remove from the pan add sugar and mix well. Serve with luci, roti or parata.
Tilapia fillet-2 piece medium (you can use any other fish fillet or boneless fish)
Garlic cloves-12-15 (chopped)
Onion-1/2 cup(chopped)
Green chili-5-6 pieces chopped or according to your taste(you can use whole or crushed red chili)
Turmeric powder-1/2 ts
Red chili powder-1/2 ts
Coriander leaves-2 Tbs chopped(optional)
Mustered oil-around 3 Tbs
Salt-1 ts or according to your taste
Procedure:
Add turmeric powder,red chili powder and 1/2 ts salt to the fish fillet. Mix well and keep it for 10 minutes.
Heat oil in a pan. Add fish and fry both side until light brown color comes out.Remove from the pan and set aside.
Add chopped onion,garlic,1/2 ts salt and green chili to the
remaining oil in the pan. Fry until onion and garlic become soft. Add
fried fish and stir. Break the fish while stirring. Fry around 3-4
minutes. Remove from the pan. Add coriander leaves and mix well. You can
make small round ball before serve.
Clean and wash the mutton properly and keep them on a strainer to drain the excess water.
Now take the mutton in the pan (try to use an ovenproof heavy pan with heavy lid),
add yogurt, salt, sugar, half of the ghee, ginger paste, garlic paste,
whole masala (cinnamon, cardamom, clove, bay leaf) and all powder
masala. Mix all these things well with mutton, cover it and keep it
aside to marinate for around 2-3 hour.
In the mean time fry the potatoes lightly in oil and keep it aside.
Then fry the chopped onion till it get nice golden color and take them
out on a paper towel to soak extra oil and keep aside.
Wash rice and cook it half and drain through a strainer to drain water.
Now add milk on the top of the mutton and then spread the rice on
it.Then spread the fried potatoes , fried onion, rest of the ghee,
aloobukhara/Dried prune, raisin, keora water one by one on the top.
Then cover the pan with lid. If the lid is not tight enough, seal the edge with flour dough.
Now preheat the oven to 375 degree F. Then put the pan in the oven
and bake it around 20 minutes and then reduce the heat to 350 degree F
and bake it around 45-50 minutes.
Then turn off the oven and leave it for around 30 minutes.
Now carefully open the lid and slowly mix the biryani from the
bottom to top to make an even mix of mutton and rice in the biryani.
