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Dear Thattai!
Thanks a lot for the feedback on 'Hyderabad briyani'!! I am happy that yr husband as well as yr mother liked it.
It seems that I have forgotten to clarify yr previous doubt. You can add the same quantities of ingredients to mutton briyani also.
Dear Suvai!
Well and wish the same from you!!
Thank you very much for the nice feedback on 'karamani kara kuzhambu'!!
You can make the 'karamani kadaiyal' either a little watery or thick. You can mix the thick karamani kadaiyal with hot rice and ghee. The karamani gravy is suitable for chappathi.
Thanks for the clarification mrs. Mano.
Thanks Mrs.mano...senju paarkiren...
Dear mrs mano,
Do u have hyderabadi biriyani (vegetarian) recipe?
iruntha ezhuthunga please & thank u....:-)
Here I am posting two interesting recipes which I have tried recently.
POOSANIKKAI HALWA [ white pumpkin halwa]:
Ingredients:
Shredded poosanikkai [from which all the water is squeezed]- 4 and half cups
Sugar- 3 and half cups
Melted ghee- half cup
Saffron- a pinch
Thinly Sliced almond and pista pieces- 2 tbsp
Cardamom-10
Thick milk- 1 cup
Procedure:
Steam the shredded poosanikkai with the milk for 15 minutes and then either mash it or grind it when cooled. Grind the cardamoms with 1 tbsp of sugar. Heat a kadai and add the sugar with little water. Make sugar syrup with one third consistency [kambi pagu]. Add the ground paste and mix well. Cook on medium heat stirring continuously. Pour the ghee in intervals. Mix the saffron in a little milk and pour in to the halwa along with cardamom powder. When the sides are leaving and the halwa is shiny and glossy, pour it on a greased plate. Decorate with badam and pista.
CURRY LEAVES KUZHAMBU:
Ingredients:
Finely chopped small cups- half cup
Finely mashed tomato- half cup
Vadagam- 1 sp
Chilli powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 3 tbsp
Fry the following ingredients in a tbsp of gingelly oil and then grind them coarsely:
Small onion-6, small garlic flakes-4, fennel seeds- 1/2 tsp, cumin seeds- half sp, peppercorns- 1/2 tsp, shredded ginger- half sp, a handful of curry leaves
Procedure:
Heat a pan and pour the gingelly oil. Add the vadakam and when they splutter add the tomato and the onion with the turmeric powder. Fry them well until they are mashed and the oil floats on top. Add the ground paste with one cup of water, salt, and the powders. Mix well and allow it to boil for 5 minutes on medium fire.
Dear Suvai!
I will post the recipe for 'Vegetarian Hederabad briyani'soon!!
Thank u nga mrs mano :-)
nalla irukeengala?
Dear Suvai!
I am posting here the recipe of 'Hyderabad vegetable briyani' for you!!
HYDERABAD VEGETABLE BRIYANI:
Ingredients:
2 cups Basmati rice
Potato-1 [cut in to cubes)
Carrot-1 [cut in to cubes)
Cauliflower florets-half cup
French beans pieces- half cup
Finely sliced onion-1 cup
Green peas [frozen]- half cup
Ground Fresh tomato- half cup
Saffron- a pinch
Milk- 1 tbsp
Salt to taste
Curd- half cup
Ginger paste- 1 tbap
Garlic paste- 1 tbsp
Green chilli paste- 2 tsp
Chilli powder- half tsp
Turmeric powder- half sp
Cashew nut pieces- 2 tbsp
Almonds (blanched and halved-2 tbsp
Chopped mint- half cup
Chopped coriander- half cup
Raisins- 2 tbsp
Warm milk- half cup
Ghee- quarter cup
Enough oil to fry the onions
Dry roast the following ingredients and then powder them finely:
Cinnamon-1 inches piece, cloves-2, cardamom-2, fennel seeds- 1 tsp, shahjeera-1/4 tsp, star anise-1, Mace- 2 small pieces, nutmeg- half, small bay leaf-1
Procedure:
Soak the saffron in the warm milk. Fry the onions to crisp golden brown pieces and keep them away. Steam the vegetables.
Wash and soak the rice in water for 10 minutes. Pour 1 tbsp of ghee in a vessel, fry the rice for a few minutes and then add 3 ½ cups of water and enough salt. Cook on medium fire until it is3/4th done and all the water is evaporated.
Heat a kadai and pour the remaining ghee. If needed, 2 or 3 tsp of oil can be added. Fry the nuts and the raisins and take them away. In the same ghee, fry the pastes on slow fire. When the oil floats on top, add the curd with all the powders and tomato and fry for a few seconds. Add the vegetables with salt and cook until the vegetables are coated well with the paste. Add the greens and toss for a few seconds. Spread the vegetable mixture on the rice evenly, pour the milk around the corners, sprinkle the fried onions and keep the briyani in ‘dum’ for 20 minutes. Mix well once after 10 minutes. Decorate with the fried nuts.
Dear Mrs. Mano nga.............thank u so very much for the Hyderabadi Biriyani recipe.......:-) kandipa try pannitu solaren.
Hope all is well........regards....s