Vegetable Yakhni Pulao

The origins of Yakhni Pulao lies back to Persia and was introduced to Indians by the Mughal rulers. Yakhni basically is a yogurt and saffron based mutton broth or stock. The broth/ stock is made using mutton and whole garam masala which is tied in a bouquet. Aromatic spices are the essence of this pulao or pilaf. Yogurt is another ingredient which is the key to bringing all these flavours together and giving this pulao its unique flavor. Meat/Vegetables are half boiled in water along with spices and salt, then cooked again along with rice. Unlike the other pulao recipes, meat/vegetables are cooked twice in yakhni pulao recipe, first directly in water and second along with rice.

This pulao is not to be confused with the biryani. In Biryani meat or vegetables and rice cooked separately, then layered and cooked on dum. For dum cooking, the pot in which the rice and meat are layered is covered with a lid and the rim of the lid and pot are sealed with dough to keep all the steam and flavours of the meat inside the pot. The result is an aromatic biryani. Also, biryani has more intensely flavored meat and rice.The recipe might look so simple and easy too, but needs a lot of care and attention during preparation. The rice grains have to be moist yet separated. Still they have to be soft and tender but not mashed.

 

Cuisine : Pakistani

Serves-4

Prep time: 30 minutes

Here is the list of ingredients that go into this delicate & aromatic Yakhni pulao. For the Yakhni or Stock:

• 5 cups Water
• 1 teaspoon Shahjeera
• 1 tablespoon Coriander seeds
• 3 nos of Cloves
• 4 nos Green cardamom
• 2 nos of Black cardamom
• 2 inch piece of Cinnamon stick
• 1 Bay leaf
• 2 to 3 black pepper
• 2 nos of cloves
• 1 medium Carrot thinly sliced
• 1 cup Cauliflower cut into florets
• ½ cup Green Beans thinly sliced
• Salt

For the Rice:

• 2 cups Basmati Rice
• Onion - 1small, finely chopped
• ½ cup Green Peas
• 1 tablespoon Ginger-garlic paste
• 1 cup thick Yogurt whisked well
• ½ cup Mint leaves  finely chopped
• ½ cup coriander leaves finely chopped
• Salt - to taste

4 tablespoon Ghee

For Garnishing:

• 1 medium Onion thinly sliced
• a few mint leaves
• 1 tablespoon cashew nuts and raisins 

let’s learn how to prepare this recipe:

• Wash the rice well and let it soak for at least half an hour. 

• For the aromatic bouquet take a cheese cloth and put Shahjeera, Coriander seeds, Cloves, Green cardamom, Black cardamom, Cinnamon stick, Bay leaf, black pepper and cloves into it. Tie the top of the cheese cloth into a knot. The bouquet is ready. Keep it aside. 

• Combine all the ingredients for the ‘Stock’ along with the bouquet in a medium sauce pan. Add the vegetables and bring the mixture to a boil and simmer.  After 5 minutes check the vegetables, they should be half done when you have to drain the veggies and immediately place them on a bowl of ice cold water to refrain it from further cooking. Continue to simmer the stock for another 10 minutes.

• Heat 2tbsp ghee and fry the thinly sliced onions until browned around the edges and slightly caramelized. Set aside until ready to use. In the same ghee add the cashew nuts and raisins and fry till light brown. Drain and keep aside.
• In a heavy bottomed pan; heat 2tbsp ghee and add the onions and sauté until translucent. Add ginger-garlic paste and cook till the raw smell of the masala goes away. Then add the boiled vegetables and the green peas and toss well. Make sure that you do not cook the vegetables more as it is already half done.

• Add the whisked yogurt and mix well. Add the chopped mint and coriander leaves .Add 4cups of stock, bring the mixture to a boil, add the rice ,cover and simmer on medium-low flame until the water is evaporated and the rice is tender. Turn off the heat and set aside covered for 5~10 minutes, before serving.
• Serve the vegetable Yakhni Pulao sprinkling with the caramelized onion, fried cashew and raisins and a few mint leaves along with a spicy Boondi Raita and a salad .

Vegetable Tehari

 Vegetable Tahari / Tehari / Tehri is a famous delectable North Indian delicacy of rice cooked along with vegetable and mild spices making it healthy and comforting one pot meal. It’s a wholesome meal on its own, where spicy vegetables and aromatic rice are cooked together and best served with a plain curd to mellow down the heat of this spicy rice.

Some recipes are simple, soulful and humble and that what defines this aromatic rice preparation which originated in Uttar Pradesh, known as the Tehri/ Tehari. The recipe is traditionally a one pot dish, where in the rice isn’t fried separately but rather stirred into the fried vegetables along with the whole spices and then cooked usually. This rice dish is fragranced with turmeric, vibrantly yellow in colour and tasted indefinably delicious. Served best with a raita of cucumber and mint – this was a Sunday lunch I would normally wait for if I am in no mood for some elaborate cooking.

This humble vegetable Tehari recipe finds it’s links in the Indian province of Uttar Pardesh (UP), Mainly a huge Muslim meat-eating part of the country, this was one of their very rare and treasured rice and vegetable dishes.This recipe is very similar to Veg Pulao recipe. There are two basic differences in making. First difference is the use of spices in Tahari and second difference is the cooking method, which is substantially different. Rice and vegetables cooked together in Tehri recipe. By this process rice, vegetables and spices are well mixed together, Whereas in Pulao the rice is fried in ghee and then cooked.

Spicy vegetable Tehari recipe is basically neither a biryani nor a pulao but a mild one pot rice recipe made with different vegetables. It is a twisted form of mutton tahari recipe .This is an amazing recipe for the vegetarians as it is so yummy which can be eaten just plain without any side dish. You will need good quality of rice and different vegetables like  potato, green peas, carrot, beans  and cauliflower. This is a very nutritious food and very easy to make also. The different variety of vegetables gives you fiber, vitamin & minerals too.

Cuisine: Uttar Pradesh
Prep Time: 30 minutes

cooking time: 20 minutes

Serves: 4

• 2 cups long grain Biryani Rice 
• 1 large onion, finely sliced
• 6 to 8 cauliflower florets
• 1/3 cup, green peas, shelled
• 1 large carrot, cut into 1inch long pieces
• 8 nos french beans, cut into 1 inch pieces
• 1 large potatoes, cut into cubes
• 1 teaspoon, cumin seeds
• 6 black peppercorns
• 6 cloves
• 1 inch cinnamon stick 
• 1 bay leaf
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• Juice of one lemon
• 5 tablespoon  oil 
• Salt to taste

Grind to coarse paste:

• 3-4 green chilies 
• 8 garlic cloves
• 1 inch pieces of ginger
• 1/4 cup, coriander leaves, finely chopped

Let's learn how to prepare this recipe:

• Soak the rice in water for minimum 30 minutes.
• Wash and cut the vegetables and keep aside.
• Grind the green chillies, ginger, Garlic and Coriander leaves finely and keep aside.
• In a heavy bottom pan, heat oil.Once hot add cumin seeds, bay leaf, cinnamon, black peppercorn, and cloves and fry for few seconds.
• Add onions and fry until soft and pink. Add potatoes and fry well on high heat for 3-4 minutes. Add cauliflower, carrot, beans and peas, fry for another 2 to 3 minutes.

• Add chili-ginger-garlic and coriander paste, turmeric powder, coriander powder and sauté for 2 to 3 minutes. Cover and cook for 3-4 minutes.

• Add 4 cups of water, salt and lemon juice and bring this to a boil. Add the  

        rice and Cook on low flame until the rice is cooked perfectly.

• Serve this subtle and mild flavoured vegetable Tahari along with a green salad and thick yogurt.

This recipe is going to be part of the 17th Foodie Monday Blog Hop challenge theme" One Pot Meal".

Oats & Dryfruits Cigar

Oats Dry fruit Cigars are delicious and very festive is one of the sweet which makes everyone happy in my family as  it is mildly sweet and full of flavor.  Since these are made with sugarfree Natura, everyone can indulge in this sweet temptation called Oats Dry fruits Cigar.

Ingredients:

For the Dry Fruit Roll:

15 nos dates

1 tablespoon pistachios

6 nos of cashewnuts

1 tablespoon walnut

1 teaspoon Ghee

1 teaspoon white sesame seeds

2 nos of green Cardamom

a small pinch of nutmeg powder

Follow the instruction to make this recipe:

• Remove  seeds from the dates. Chop it and grind into a coarse paste.
• Chop the nuts into small pieces and keep aside.
• Dry roast the sesame seeds for few seconds and keep aside.
• Heat ½ teaspoon of ghee and roast the nuts for 2 to 3 minutes. Remove and keep aside.
• Heat the remaining ghee and add the ground dates , and mix for 1 minute and then add the nuts, cardamom and nutmeg powder. Mix everything well and remove from heat.
• Let it cool a little, make the dry fruit mixture into the shape of a log and wrap in cling film and refrigerate for ½ an hour.
• Cut the roll into the length of a cigar and keep aside. you will be making 8 cigars out of it.

  

Ingredients for the Oats Roll:

• 1 cup finely powdered Oats
• 8 tablespoon Sugarfree natura( tablespoon as per the spoon inside the bottle)
• ¼ cup water.

 Follow the instruction to make this recipe:

• Dry roast the Oats and grind to a slightly coarse powder .
• In a pan, take water , sugar free natura and bring to a boil. Prepare 1 string consistency syrup from this.Add oats, mix well in slow heat to avoid any lumps . keep stirring for a minute , allow the mixture to cool, once it comes to slightly warm stage , knead it well to make a smooth dough. At this point you can add ¼ teaspoon to ½ teaspoon ghee which will help in the process of kneading.

•  Divide the oats dough into 8 portion too (keep the dough covered all times), take one portion and roll between butter paper into rectangle. Now place the dry fruits cigars  in the middle carefully and using the plastic sheet rollup oats  so that the dryfruits cigars  gets stuffed/enclosed in oats. Roll these gently to get smooth texture, cut the both the edges and roll it over the toasted sesame.

• Serve them with pride.

This recipe has been created for  Sugar Free Dessert Challenge on http://sugarfree-india.com/.

Amritsari Aloo Kulcha - Potato stuffed Indian Flat Bread

Aloo kulcha is one of the most popular flat bread recipe from north Indian cuisine. They are crisp as well as soft breads stuffed with a spiced potato filling. Aloo stuffed kulchas are delicious and is nowhere similar to the aloo paranthas. Amritsari stuffed aloo kulcha is very popular as it has the flavour and aroma of spices in it. They’re perfect for a dinner party, or even a homely meal served along with Chole and a simple Raita or Salad for a quick wholesome lunch or dinner.

Ingredients:

For Kulcha:

• 3 cups All Purpose Flour( Maida)
• 3 tablespoon thick curd
• 1/3 teaspoon Edible Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Sugar
• 1 tablespoon Oil
• salt as per taste

For Potato Stuffing:

• 4 nos of large boiled potato
• 1/2 treaspoon salt
• 2 to 3 nos of chopped green chillies
• 1 inch long grated ginger
• 1/2 teaspoon Chat Masala
• 1/2 teaspoon red chilli powdert
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon garam Masala

For toppings:

•  A bunch of finely chopped  Coriander leaves
• 1 teaspoon Ajwain seeds

Let's Learn how to make this recipe:

• Seive the All purpose Flour, Baking Soda, Baking powder, Salt and Sugar.Mix the curd and oil in it.
• Knead the flour with lukewarm water to make a soft dough. Knead by punching the dough for minimum 5 to 7 minutes so that it becomes smooth. Apply a little bit of oil and covered it with a wet towel and keep it inside a warm place preferably inside your Oven for minimum 3 to 4 hours.

• In the meanwhile Peel and mash the boiled potatoes, add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well. Divide it into 8 equal parts and make balls out of it.

• Take out the dough and you will see the dough has risen  and knead it again for 5 minutes . Divide the dough into 8 equal parts.
• Flatten the dough ball, and stuff a sufficient amount of filling in the flattened dough. Pinch sides together to make a stuffed dough balls. Using a little oil/or flour, flatten the stuffed dough to make a thin round.

• Wet your palms with little water and pat one side of the kulcha with it. sprinkle  a pinch of ajwain seeds , coriander leaves and press with your wet hands so that they stick to the kulcha.

• Heat a Skillet or Tawa on Gas stove and put the kulcha on the wet sides first to the pan so that it sticks to the pan and repeat the wet palm procedure on the other sides and fry on both sides till brown.Take out from  the pan and apply butter or desi ghee on it .

• Repeat the procedure for rest of the Kulchas and Serve with Green chutney, Curd or simply Amritsari Chole.

Mushroom Chilli

Mushroom Chilli is a classic  Chinese dish that is inspired with the Indian ingredients to makes it a great appetizer for parties and very easy to make as well . This is a much healthier  dish as  it is rich in Vitamin D . Mushrooms are enjoyed for their flavor and texture. They can impart their flavor to the food or take on the flavor of other ingredients too. The presence of Pepper in this Indo Chinese dish gives  a unique flavour which can make your tongue swirl with delight. The fried mushroom with batter coating gives a different taste to the mushroom in each bite. Chilli mushroom dry is a good starter recipe and good combo with fried rice, pulavs, chapati etc. This mushroom dish taste best when served hot.

There are many health benefits to eating mushroom.  Apart from adding a wonderful taste and meaty texture to food, mushroom also contain essential nutrients. They are a great source of phosphorous, magnesium, potassium and selenium, nutrients that are often lacking in highly processed food-diets.  Also mushrooms contain virtually no fat or cholesterol, are low in sodium and are also a good source of fibre.  Here’s a mushroom recipe that is easy to prepare and tasty too.




Cuisine: Indo Chinese

SERVES: 4
Prep Time: 10 minutes
Cook Time; 10 minutes

INGREDIENTS

• 400 grams  white button mushrooms
• 2 medium size onions
• 1 spring onion greens for garnish
• 4 green chilies slit diagonally
• 1 small capsicum chopped into squares
• 10 to 12  garlic cloves finely chopped
• 1 inch ginger finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon Sugar
• 1 tablespoon oil preferably Sesame Oil
• ½ teaspoon corn flour
• 1 teaspoon water
• salt and pepper as per taste
• Oil for shallow frying the mushrooms
• 4 tablespoon All Purpose Flour
• 2 tablespoon corn flour
• ¼ tsp black pepper
• salt as required
• water as per requirement

Let's Learn How to make this Recipe:

• Rinse and wipe dry the mushrooms.Cut them in halves.
• Make a batter with all purpose flour, cornflour, salt, pepper and water.
• Heat oil for shallow frying in a kadai or wok.Dip each mushroom slice in the batter and coat uniformly with the batter.Add them to the medium hot oil and fry till they are slight golden and crisp.Fry the mushrooms in batches and drain on paper towels to remove excess oil.

• In a pan, heat sesame oil.Add the onions , capsicum and stir fry on medium or high heat for a minute.Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.

• Add the soy sauce, sugar, pepper and stir fry for half a minute.Add the mushrooms and stir on a medium flame. Saute for a minute or two to give a nice glaze to the mushrooms.
• Switch off the flame and garnish it with spring onions greens.Serve the chili mushroom hot with chapatis or naan ,veg fried rice or noodles. 

• This dish can be made very easily and instantly. Serve this savory and Protein, Vitamin enriched chilly mushroom recipe to your family and I know they are surely going to relish this.