Marinated Egg Biryani With Gobi Manchurian

I can guess,by seeing this post you all may wonder“What egg biryani with Gobi Manchurian!!!!!!!!!! Does this combination work?” Even I wondered the same when ‘K’ asked me to prepare biryani with Gobi for our Sunday lunch! But the result was so good than I expected. Had no idea of blogging this, but after tasted I wanted to blog it.For egg biryani, instead of adding boiled eggs to the rice I marinate and sauté the eggs for a while and mixed it with rice. It will give nice flavor and texture to the egg biryani.

INGREDIENTS:

Boiled egg – 4
Basmati rice – 21/2 cups
Tomatoes - 3 big

Onions - 1/2 cup peeled

Ginger,Garlic paste – 2tsp

Coriander leaves - 1/2 bunch

Mint – 1/2bunch

Green chilies - 4

Shan biryani masala – 2tsp

Chili powder - 1/2 tsp
Cashews - 8

Cinnamon - 1 inch piece

Cardamoms - 2 to 3

Cloves - few

Bay leaf - 1

Ghee - 2 tsp
Orange food color (mixed in water) – 1tsp

For marinating eggs:

Egg – 1
Chili powder – 1tsp
Rice flour – 2tsp
Gram flour – 2tsp
Ginger, garlic paste- 1tsp
Coriander powder – 2tsp
Salt

METHOD:

Soak rice for 10 minutes. Heat oil and ghee 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 cashews. Fry till good smell comes in medium flame. Add tomato paste, shan biryani (I love to use shan products) and chili powder and boil for few minutes. Now add chopped coriander and mint leaves. When it starts boiling add rice, mix well, close the lid and reduce flame. Cook exactly for 10 minutes.After all the water evaporates put in a small flame as much as possible. Cook for another 10 mins.. If you want keep a dosa pan underneath for even heating. For marinating the eggs mix all the ingredients together. Dip the boiled eggs in the mixture and sauté it in 2tsp of oil for 5mins in medium flame. Now add the eggs into the rice and mix it carefully. At the end pour the food color on the top of the rice and remove from heat.Garnish with coriander leaves and cashews.

GOBI MANCHURIAN:

I made a spicy version of Gobi Manchurian, which goes well with rice.

INGREDIENTS:

Cauliflower florets – 3cups
Corn flour – 1cup
Besan flour – 2tsp(optional)
Rice flour – 1tsp(optional)
Maida – 1/2cup
Chopped onion – 1cup
Finely chopped green chili – 4
Chopped spring onions – 1/2cup
Ginger, garlic paste – 1tsp
Soy sauce – 1/2tsp
Chilli sauce and ketchup – 3tsp
Salt
Oil for frying

METHOD:

Boil the water with salt add cauliflower florets and cook for 10mins.Drain the water and keep aside. In bowl mix the salt,cornflour,maida,besan and rice flour together, add water and make a thick batter. (I like to add rice and basan flour for crispness). Dip the florets into the mixture and fry until crisp. Drain the oil. Heat oil in a medium pan adds ginger, garlic paste, onion and fry for 5mins.Now add green chili and spring onions and sauté it for a while. Add all the sauces one by one and sauté it for 5 mins.Add fried florets into the sauce and mix well. Garnish with fresh coriander and spring onions. Serve hot with rice.

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.

Kuska With Veg Kurma

Kuska – is a very common dish prepared in tamil-Muslim homes and my all time favorite Sunday meal during my college hostel days. .Whenever I remember my hostel days first thing comes in my mind is food, especially kuska.It would be delicious with chicken kurma. Since we guys sacrificed chicken for our diet ,,,, I am presenting this kuska with veg kurma.

INGREDIENTS (for kuska):

Basmati rice – 2 cups
Green chili – 3
Sliced onion - 1
Star anise - 2
Cloves(Grambu) - 3

Cinnamon(patta) - 1" piece

Cardamom(Elakka) - 3

Bay leaf - 1 no
Coconut milk – 1 cup
Ginger,garlic paste – 2tsp
Butter/ghee – 2tsp
Oil – 4tsp
Mint and coriander leaves – 2 springs

METHOD:

Wash and soak rice for 15-20 minutes. Drain rice and keep aside. Heat ghee and oil in a heavy in a thick bottomed Pressure Cooker. Add cinnamon, bay leaf, cardamoms, star anise and cloves and allow them to splutter. Now add onion and green chili. Fry it well and add ginger, garlic paste and sauté it well. Add coriander and mint leaves and sauté it for while.Now add 1 cup of counet milk and 2 cups of water.Allow them to boil well.Now add the drained Rice and mix well.Add salt for taste and pressure cook for 3 whistle.

INGREDIENTS (for Veg kurma)

Carrot,peas,Potato,Beans – 2 cups
Cinnamon, Lavangam cloves - 3

Mustered seeds -1tsp(optional)

Ginger, garlic paste- 2tspGreen chili - 3

Chopped onion and tomato (each) - 1

Turmeric powder - 1/4tsp

Curry leaves - 1 tsp

Coriander leaves - 3 tsp

Coconut milk - 2tsp
(To grind):
Coconut grated – 3tsp
Fennel, cumin seeds, Dania seeds,gasagasa,pepper corns,Urad dal(each) - 1tsp

Chili, Coriander powder,Garam masala(each) - 1 tsp

METHOD:

Heat the pan with the oil and add Cinnamon, Lavangam cloves when it pops add green chili, onions, Ginger garlic paste and fry until it becomes brown. Then add chopped tomato and fry for 3 mins. Add all the vegetables, turmeric powder and sauté for a while. Allow them to cook well. Grind all the ingredients above. Now add this paste ,coconut milk and water, bring to boil well. Remove from fire. Season with curry leaves and mustard seeds.Granish with coriander leaves.
Serve hot with kuska.

This post is my entry to Think spice-Star anise by sunita.