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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


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Mogalai Biriyani

4 Cups basmati rice wash and drain 
7 Cups water

Grind together the following four ingredients and set aside.
1” Peeled ginger
4 Cloves garlic
1 Tablespoon coriander powder
½ Cup chopped fresh coriander (cilantro)

Spices
½ Cup oil
3 Bay leaves
1 Teaspoon cardamom seeds
8 Cloves
½ Teaspoon cumin seeds

2 Idaho potatoes
20 Green beans
2 Onions (peel and slice them thin lengthwise)
2 Carrots (peel and cut into 3 inch pieces) 
1/2 Cauliflower (sepatate into flowerets)
1 Cup lima beans fresh or frozen
1 Cup fresh peas
4 Green chilies (cut lengthwise into 2" pieces)

¼ Teaspoon safron 
½ Cup water
1 Teaspoon salt or to taste

Mix safron, water, and salt in a small bowl. Set aside.

Wash and peel potatoes. Cut then into two inch pieces. Keep them in cold water.
Wash beans. Remove stems and ends. Cut them into half.

In a large 6 quart dutch oven (large pan) heat oil in medium heat. Add all the spices. Fry them for thirty seconds. Drain potatoes completely. Add potatoes and beans to the spices. Sprinkle half a teaspoon of salt and fry for two minutes. Add onions and fry until all the moisture is gone from the onions. (It is OK if onions get little brown). Add ginger , garlic, coriander, and fresh coriander. Fry for thiry seconds and add rest of the vegetables. Fry for three minutes making sure not to burn in the bottom. Transfer all the vegetables into a large 13”x9’x2” aluminum tray or a large corning tray.

Preheat oven to 325 degrees

Return dutch oven to the stove. Boil 7 cups water in medium high. Add rice and boill for 6 minutes. Keep mixing and don’t let the rice stick to the bottom of the pan. Pour the rice over the vegetables in the tray. Add safron water and mix it thoughrougly. Cover the tray tightly with heavy duty aluminum foil and bake biriyani for 20 minutes in the preheated oven mixing two times in between. Sprinkle little more water if needed. Turn the heat off and keep it in the oven covered.

Garnish: Fry ½ cup cashews, and ¼ cup raisins in a teaspoon of oil, butter, or ghee until cashews are light brown and raisins are plump. Garnish the biriyani just before serving.

Note: If using frozen peas mix half a teaspoon butter with the peas and microwave for 45 seconds and mix ¾ cup of peas in the rice and sprinkle ¼ cup on top of rice before serving.


Raitha

2 Cups home made or store bought yogurt
½ Cup sour cream (optional)
½ Cup water
½ Teaspoon salt or to taste
½ Teaspoon roasted cumin powder or regular cumin powder 
1 Tablespoon fresh coriander leaves chopped (cilantro)
1 Ripe tomato cut into small pieces
4 Inches long piece of English cucumber wash and cut into small pieces

Mix all the above ingredients together in a medium bowl

1Teaspoon oil
1/2 onion cut in to small pieces
Heat oil in a small skillet on medium heat. Add onions and fry them until they become slightly brown. Mix fried onions in yogurt.
½ Teaspoon turmeric. Sprinkle on top of yogurt

Tadka
2 Teaspoons oil
½ Teaspoon red mustard seeds
½ Teaspoon urad dal
1 Red chili
1 Green chili cut into small pieces 
1 Pinch of asafetida (hing) (optional)

In the same skillet, heat oil on medium heat. Add mustard seeds, urad dal and red chili. When the urad dal becomes light brown add green chilies, and asafetida to the tadka. Fry for 30 seconds. Pour this on top of turmeric and mix. Garnish with chopped coriander leaves.

Note: Eat with any spiced rice, aloo parotha. 





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