BLACK CHICKPEA BIRIYANI WITH PEPPER EGG CURRY

Biriyani is a great party dish. The recipe is different from our regular biriyani. Made from black chickpea and i've added special masala paste which gives more spicy. Not many people make pulav/biriyani with this wonderful, protein packed legume, but once you make it, you will be so glad you did.Every time I make it I get requests for the recipe. Try this extremely delicious food and it sure you will make it again and again. This can be made for either lunch or dinner and goes great with pepper egg curry.

Ingredients:

Basmathi rice - 2 cup
Black chick pea - 1/2 cup
Grated Coconut – 1cup
Tomatoes - 3 big
Onions - 1/2 cup peeled
Ginger,Garlic paste – 2tsp
Coriander leaves - 1/2 bunch
Mint – 1/2bunch
Green chilies - 4
Shan biriyani masala – 2tsp
Chili powder - 1/2 tsp
Cinnamon - 1 inch piece
Cardamoms - 2 to 3
Cloves - few
Bay leaf - 1
Ghee - 2 tsp.

To Grind:
Small onions – 10
Red Chilies - 8
Cumin seeds - 1 tsp
Garlic - 5 cloves
Grated fresh Coconut - 2 tsp

Method:

Soak chickpeas 10 hours before and pressure cook for 15 to 20 minutes .Heat a tsp of oil, fry red chilis,cumin seeds, garlic and onion. Cool and grind along with coconut.

Soak rice for 10 minutes. Drain water completely. Heat a tsp of ghee and fry the rice for one or two minutes. Blanch tomatoes in hot water for few minutes. Remove skin and grind in to paste. Strain and remove the seeds.

Grate coconut, add enough water grind and take two extracts. Heat oil in a heavy vessel and fry cardamom, cinnamon, cloves and bay leaf. Add ginger, garlic paste and fry till brown and then add slit green chilies and onions.

Fry for a minute and add ground masala paste. Fry till good smell comes in medium flame. Add tomato paste, biriyani and chili powder and boil for few minutes. Now add chopped coriander and mint leaves.Add cooked chickpeas,half cup of coconut milk and 2cup of water.

When it starts boiling add rice, mix well and reduce flame. Cook exactly for 20 minutes. If you want keep a dosa pan underneath for even heating. Garnish with cut coriander leaves and fried cashew nuts.

Serve hot with raita or pepper egg curry.This easy egg curry goes well with all type of pulv and biriyani.Got the idea from my frined,here is how i made this...


INGREDIENTS:

Boiled egg - 3
Finely chopped onion - 1
Turmeric powder - 1/4tsp
Pepper - 4tsp
Ginger,garlic paste - 1tsp
Salt

METHOD:

Heat oil in pan add onion and ginger,garlic paste and saute it for 5mins.Then add turmeric powder and cook in medium flame.Add sliced boiled eggs and pepper and saute it for 2 mins.Serve hot with pulav/biriyani.

EGGPLANT PEANUT CURRY AND FRY

This is yet another eggplant curry from my grand mom. She is very good in preparing this and she prepares this each time I used to go home for vacation. I love this eggplant curry with the flavor of peanut in it. But she prepares in a earthen or mud vessel (mun chatti) which gives excellent taste.I called her today morning and got the recipe…so first time for me too…I served this curry with my hubby’s favorite poriyal and rasam for lunch.But he didnt even touch those poriyal,rasam or curd…Do I need any more compliments? Here we go with the recipe….

INGREDIENTS:

Eggplant (big) – 1
Chopped onion – 1
Chopped Tomato – 1
Mustard, cumin seeds – 1tsp(each)
Ginger, garlic paste – 1tsp
Peanut – 6
Sesame seeds – 1tsp
Red chili – 3
Green chili – 1
Curry and coriander leaves – 6leaves
Chili and coriander powder – 2tsp(each)

METHOD:

Cut the eggplant into small pieces and deep-fry them in oil. Drain oil and keep aside. Heat little bit oil in the pan (don’t add too much of oil bcoz eggplant has already observed some oil) add mustard seeds and allow them to splutter. Now add cumin seeds, red chili one by one. Add onion, curry leaves, green chili, ginger garlic paste and saute it for while.

Put tomato, chili, and coriander powder and cover them and allow cooking well. Heat 1tsp of oil in another pan fry peanuts and sesame seeds. Grind this as a powder in blender.

Now add the fried eggplant into the tomato mixture and saute it for while. Then sprinkle the peanut and sesame powder over the eggplant mixture and saute it for 1 min and remove form fire.

Don’t have to cook bcoz peanuts are already cooked.Garnish with coriander leaves. Serve with hot rice or roti.

EGGPLANT FRY:

This is an easy to make eggplant fry, which goes extremely delicious with rice and dhal. We really enjoyed this combination.BTW I didn’t make this,,,my beloved hubby kumar made this for me from his favorite cookery show(Vahrehvah). I am just posting this recipe to encourage him (hope he like the encouragement and will make more yummy dishes like this..he..he).Here is recipe how he made this….

INGREDIENT:

Eggplant – 1(big)
Chili powder – 2tsp
Turmeric Powder – 1/2tsp
Salt – 1tsp
Rice flour – 2tsp

Eggplant Before cooked

METHOD:

Cut the eggplant into thin slices (1/2'' thickness) as shown in picture.

For marinating mix chili powder, turmeric, rice flour and salt. Apply this dry mixture on the eggplant both sides.

In the pan add 3tsp of oil and let it heat. Now put the eggplant pieces one by one and cook it on a medium flame. Turn frequently until brown color.

Once its cooked remove from the pan and do the same with rest of the pieces. Serve it with hot rice and dhal.
I am sending these eggplant dishes to pooja's Vegetable Of The Week-Brinjal.

Mixed Squash Curry

INGREDIENTS:


Chopped chayote Squash - 2
Chopped potato - 1
Chopped Carrot - 2
Chopped onion -2
Garlic cloves - 5
Ginger - 1 piece
Poppy seeds - 1/2 tsp
Grated cocounet - 1/2 cup
Turmeric and chili powder - 1/2 tsp



METHOD:

Heat 1 tsp oil in pan add poppyseeds,Cocounet,3 Garlic cloves,Ginger and onion.Saute it for 2 mins and let it cool.

Grind this mix and keep aside.

Boil all the vegetables with salt.

Heat oil in cookin vessel add chili and turmeric powder.

Add remaining onions and fry it for a while.Then add 2 garlic cloves and cocounet paste.

Now add the water which we used to boil the vegetables.

Then add the vegetables and cook for 1 min.

season with curry leaves and corriander leaves.

Serve hot with roti/ghee rice.(Chayote squash image form wiki )

This post is my entry to Fresh Produce Of the Month - squash Event by chemcookit.

Tortillas with Eggplant Curry

Tortillas is one of the main mexican food which is a good replacement of time consuming chapati.We can buy it in costco my favorite grocery shopping center.It takes only 10 mins to prepare a nice dinner after we had a heavy lunch .Lazy cooks like me use this dish often.Tortillas are good for health and diet.

INGREDIENTS:

(For eggplant curry)
Eggplant - 1
Jeera seeds - 1 tsp
Curry leaves - 2tsp
Coriander leaves - 3 tsp
Chili powder - 4tsp
Turmeric powder - 1/2 tsp

METHOD:

Toast tortillas until brown color.Heat oil in pan add jeera seeds,curry leaves and allow it to sputter.Now add the chopped eggplant and saute it for 5 mins.Put turmeric and chili power and allow it to mix well,Now add some water to boil.After water evaporates serve hot with garnished coriander leaves.My friend introduced these tortillas to me.Now we became big fan oh these ones.So those who haven’t tried this do give a try because it is super delicious, quick dish which takes only 10 mins.Enjoy...