Tri Color Biryani Rice

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day. 

This is a quick and easy rice with goes well with any gravy.

Measurment - 250 Ml Cup 
Serves 2
Ingredients  
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms 
1 Brown Cardamon 
1 Stick Cinnamon
1 Star Anise  
1 Teaspoon Shahi Jeera 
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water 
A Pinch Green Color - mixed in a tablespoon water 
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes.   After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutesor till  the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well. 

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes 

Or till the rice is full done.

  Tri Color Biryani Rice is ready 

Serve garnished with brown onions  

This goes well with any gravy of your choice.

Labels : Veg Rice,  Biryani, Vegan, Gluten Free, Main Course

Vegetarian Oats Soup#SoupSwappers

Oats is such a healthy ingredient and a great way to kick start the day. This is a easy and quick recipe. Best for morning breakfast or for a light dinner. This is soo..oo delicious and makes a healthy meal, it does not have any cream.  It's the milk that gives the creamy texture to the soup. 

As oats is rich in fiber, it will keep you full for a longer time and curbing the desire to eat more.
Serves 2
Ingredients
1/3 Cup Quaker Oats
1 Medium Carrot - chopped
1 Small Capsicum - chopped

1 Small Onion - chopped 
3 Mushrooms - chopped
2 Cloves Garlic - minced
1½ Cup Milk 
1½ Cup Water 
2 Tablespoons Butter  
A  Dash Of  Black pepper powder - optional
Salt to taste 

Method

Heat a pan add butter,  add onions and garlic . Saute till light brown, add chopped carrots and capsicum. Mix well. Saute till raw smell of carrot leaves, then and add oats and fry for a minute. Add water and let it boil till oats gets cooked, stirring continuously. When  the oats are cooked, add milk and salt to taste, on a low flame let it simmer  for 2 - 3 minutes stirring. Switch off the flame.  

Serve hot 

In my bowl I add a dash of freshly ground black pepper powder.

Labels: Oats, Soup, Soup Swappers, Vegetarian, Milk, Carrot, Capsicum, Healthy, Breakfast, Main Course, Gluten Free

Theme for August 2020 Soup Swappers is Soups With Oats - our host is Sneha  

Vegetable Oats Soup by Making Miracles
Irish Leek and Oat Soup by Pandemonium Noshery
Savory Oat Congee by Culinary Adventures with Camilla
Sweet Potato, Bacon and Savoy Cabbage Soup by Karen's Kitchen Stories
Vegetarian Oats Soup by Sneha's Recipe

Lemon Cherry Muffin#Improv

I am getting addicted to making small servings, since this gives me a chance to try many different recipes and there are no leftovers.  This Lemon Cherry Muffin loaded with Homemade Maraschino Cherries and baked in ramekins topped with a sweet cherry syrup glaze. You will love this muffin. This batter is enough to hold 2 ramekins.
Cup Measurement - 200 Ml
Serves 2
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking powder
A Pinch Salt
½ An Lightly Beaten Egg 
2 Tablespoons Butter - melted
¼ Teaspoon Vanilla Essence
4 Tablespoons Milk
1 Teaspoon Lemon Juice
¼ Cup Homemade Maraschino Cherries - chopped
For The Glaze
1 Tablespoon Heaped Icing Sugar
1 Teaspoon Heaped Cherry Syrup

Method

Preheat oven to , 190°C. 

Grease two ramekins . Keep it aside.
In a small bowl, sieve together the flour, baking powder and salt. Set aside.
In a another bowl, with an hand whisk, mix together the melted butter and sugar. Add in the egg ( lightly whisk the egg and then add half of it), whisk until completely blended. Whisk in the vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and gently mix until combined.
Gently fold in the chopped cherries.

Pour batter into prepared ramekins. Bake for 16 to 18 minutes or until top is golden and center is completely cooked when a toothpick  inserted comes out clean.

Remove ramekin from the oven and place on a rack to cool.
Whisk together the icing sugar and cherry syrup. 

Drizzle over the  muffin, top it with a cherry.

Enjoy!!
Labels : Muffins, Cakes, Breakfast, Sweets & Desserts, Lemon, Lemon Glaze, Homemade, Cherry, Serves Two, Improv Cooking Challenge

Improv Cooking Challenge

August 2020 theme is Cherry and Lime

• Vodka Cherry Limeade by Making Miracles
• Filipino Crema de Fruta by Pandemonium Noshery
• Makrut Lime-Kissed Clafoutis/ by Culinary Adventures with Camilla
• Cherry Lime Bourbon Smash by Cookaholic Wife
• Cherry Lime Rickey by A Day in the Life on the Farm
• Lemon Cherry Muffin By Sneha’s Recipe

Sama Chawal Ki Puri - Vrat Ki Puri

Sama/Samo rice is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. Today we are making scrumptious tasty puris.
Making these puris  is quite easy, to make them perfectly  first read my notes. Let's make these!!

Makes 10 - 12
Ingredients
¾ Cup Samo Rice
 ¼ Teaspoon  Sendhav Namak  
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required  for frying

Method

Wash the sama rice thoroughly and soak them in water for at least  2 hours. Strain the rice in a colander to remove the excess water. 

Grind this rice  along with the peppercorns to very fine paste.  I did not add any water while grinding it,  but if needed, add a teaspoon or two of  water  for grinding.

Add this paste to a pan/kadai, add the salt and oil, mix well.

Place this on medium  flame. Stirring constantly for about 2 minutes on  until the mixture gets cooked and 

comes thick in consistency. 

There should not be any kind of moisture in the dough. Switch off the flame  and allow it to cool down slightly. 

When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready. 

Cling wrap the dough and leave it aside for 5 minutes.

In the meantime, heat enough oil in a wok/kadai for frying the puris.

Pinch  small balls from the dough and cover the remaining so that it will not dry up.  

Grease your hands with some oil and between two oil greased  polythene sheets place the small ball of dough.

Roll out into  thick poori by pressing it gently with your fingers. 

Make thick puris.

Now very gently lift the puri from the polythene and place it into the hot oil for frying.   Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris. 

Samo rice poori for fast is ready.

Enjoy this with  Red Coconut Chuntey or with any of the below given sabzi recipes

My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.

Red Coconut Chutney - Vrat/Vegan/Gluten Free

Ingredients

2 -3 Fresh or Dried Red Chillies - I used Fresh
1 Teaspoon Level Cumin Seeds 
½ Fresh Coconut - chopped

1 Teaspoon Sugar

1 Tablespoon Lemon Juice

Sendav Namak to taste

For the Tadka

1 Teaspoon Oil

A Pinch Of Each Mustard & Cumin Seeds

2 Curry Leaves - optional

Method

In a mixer jar add all the given ingredients,  add little water and grind to a fine paste.  Remove this into a bowl add tadka if necessary. 

Heat oil in a tadka pan, add mustard and cumin seeds, when the crackle add the curry leaves and pour this over the chutney.

Delicious chutney is ready!! 

See Other Recipes For Vrat

Vegan & Gluten Free Barnyard Millet Pulao/Kuthiraivali Vegetable Pulao
Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free
Sabudana Vada 
Sabudanyache Thalipeeth 
A Side Dish With Baby Potatoes- No Onion No Garlic
Rajgira Roti
Dahiwale Aloo ki Sabzi Kacche Kele Ke Kebab / Raw Banana Cutlets
Aloo Tamatar Jhol - No Onion No Garlic
Sitaphal Basundi/Custard Apple Basundi
Roasted Coconut Chutney

Labels: Gluten Free, Vegan, Vrat, Puris, Kuthiraivali, Breakfast, Main course, Deep Fried, Breads, Chutney

Eggless White Sandwich Bread#BreadBakers

Since the lock down I,  bake bread at home at least once a week. Once you start baking your own bread then you will not feel like buying bread from the bakery.  Making bread at home is a satisfying experience and is therapeutic too.

I, love baking breads at home, the whole process of making the dough, seeing it rise, the aroma of yeast, just fills the house, when the bread is getting baked. It's simply a pleasure, a joy when you see the bread baked to perfection and finally the satisfaction when you serve the bread to your family and they enjoy it. 

For this month's bread bakers our host Karen H Kerr asked us to bake "Sandwich Breads", so here is my Eggless White Sandwich Bread. Use this bread to make toast to sandwiches, see the step by step process of making your own bread.

Ingredients
400 Grams Bread Flour
30 Grams Sugar 
1 Teaspoon Salt  
1 Sachet Instant Yeast
275 Ml Approx Milk / Soy Milk
35 Grams Butter 

Method

In a bowl add the flour, sugar, salt and yeast mix well then add the milk and knead to a soft smooth dough, take this out on to a work surface.  Add the butter and continue to knead till the butter is incorporated and it turns a soft smooth dough, keep this in the oiled bowl till it doubles in the size.

Then deflate the dough and flatten it divide it into three equal parts and then roll each part into a ball and keep it aside to rest for 15 minutes.

Then flatten one part and roll with rolling pin it into a long oval shape

fold lengthwise till it comes to the center 

again lightly roll it with a rolling pin. 

Now roll it into a tight roll 

pinch the ends.  The roll is ready, like wise make the other two.

Place them in an oiled  measuring 23 cm (9") long and height 10 cms ( 4") loaf pan

 let it rise till it double in size. Milk wash them, I have used soy milk

 Bake in a preheated oven at 180°C  for 30 -35 minutes.

 Perfectly baked

Enjoy!! 

This soft and delicious sandwich bread

Slater it with butter or jam and enjoy with a cuppa of tea or coffee.

My Notes: 

You can make this vegan, just substitute butter with oil.

Labels:  Breads,  Baked, Breakfast,  Healthy, Bread Bakers, Eggless, Vegan

Welcome to Bread Bakers! Check out some of  Sandwich Bread baked this month.

• Eggless White Sandwich Bread by Sneha's Recipe
• Farmhouse White Sandwich Bread by Making Miracles
• Just Bread Sandwich Loaf by A Messy Kitchen
• Pain de Mie aka Pullman Loaf by Food Lust People Love
• Seeded Sandwich Bread by Karen's Kitchen Stories
• Sourdough Burger Buns by Cook with Renu
• Sourdough Discard Sandwich Bread by Ambrosia
• Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen
• Struan Bread by Passion Kneaded
• Subway Sandwich Bread by Anybody Can Bake

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.