• This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Mon - Fri 09.00 to 18.00

Recipes

Thursday, 18 June 2015 06:37

GHEE VEN PONGAL

Written by
Rate this item
(0 votes)
Thursday, 21 August 2014 05:33

Malabar Ghee Rice

Written by
Rate this item
(0 votes)

INGREDIENTS
Basmathi Rice  -2 cups
Ghee    -1/2 cup
Spices –2 Bay leaves, 10  Cloves , 4 sticks Cinnamon,8 Cardamom ,

Water    – 3 and 1/2 cups
Cashew nuts   -1/2 cup

To Garnish- Fried cashew nuts, fried onions, corrainder/mint leaves

Salt    – as needed


IMPORTANT:- NEVER PLACE THE  BIRIYANI MAKER DIRECTLY ON THE STOVE.  ONLY THE POT INSIDE SHOULD BE USED FOR COOKING.

METHOD:

1. Heat ghee in the cooking pot. Fry cinnamon, cardamom, cloves, bay leaves and cashews.
2. Add the rice and fry till the color starts to change.
3. Add salt and water. Cover the cooking pot with the lid provided once the water comes to a  boil.
4. After 2 minutes transfer  the cooking pot (the lid must remain closed)  to SREERAM BIRIYANI MAKER .
5. After 25 minutes the Malabar Ghee rice will be ready to serve. Transfer to a serving bowl.
6. Garnish with fried cashews, raisins and onions. Add coriander or mint leaves on top for a beautiful presentation.
Malabar style ghee rice is ready to serve.

Tuesday, 29 October 2013 07:10

Vegetable Biryani

Written by
Rate this item
(1 Vote)

INGREDIENTS

Basmathi or biriyani rice       -2 Cups
Mixed vegetables (Beans ,Carrot ,Peas, Potato, Cauliflower etc)   -2 Cups
Onions cut lengthwise      -½ Cup
Tomatoes  finely chopped      -½ Cup
Spices –½ tsp-Fennel seeds,2 Bay leaves,4  Cloves , 1 inch stick Cinnamon,4 Cardamom 
Gram masala-½ tsp,  Turmeric powder½ tsp, Chilly powder-½ tsp
Mint leaves  -1 Cup
Coriander leaves   -2 Cups
To grind- about 10 Garlic  cloves, 1 inch ginger,2 or 3 green chillies
Water  -4 Cups
Ghee  -2 tbsp
Lemon Juice -½ tsp
Cashews    -About 8
Oil  -2 tbsp

IMPORTANT:- NEVER PLACE THE  BIRIYANI MAKER DIRECTLY ON THE STOVE.  ONLY THE POT INSIDE SHOULD BE USED FOR COOKING.

METHOD:

1.. Heat the cooking pot with 2 tsps of ghee and 2 tsps of oil.  Add fennel seeds, bay leaves, cloves, cashew and cinnamon. Add onions and fry for few minutes.
2. Add the ground ginger- garlic- green chilly paste. Fry until onion becomes transparent.
3. Add tomatoes, salt, gram masala, turmeric powder and chilly powder and mix well.
4. Add roughly chopped coriander leaves and mint leaves and all vegetables and fry for 5 minutes.
5. Add washed rice to the pot. Mix well and add 4 cups of water.
6.  Add ½ tsp of lemon juice.
7. Once the water comes to a boil, give a quick mix  and close the cooking pot with the lid provided.
8. After 2 minutes, transfer the cooking pot (the lid must remain closed) to SREERAM Biriyani maker and close it.
9. After 25 minutes, hot mouthwatering Vegetable Biriyani will be ready to serve.

Tuesday, 29 October 2013 07:08

Vegetable Puttu

Written by
Rate this item
(1 Vote)

INGREDIENTS

Puttu podi/Rice Flour  - 2 Cups
Water - as reqd
Salt  - as reqd
Chopped onion  - 1
Chopped green chillies  - 1 tsp
Grated carrot  - ¼ cup
Grated beetroot - 2 tbsp
Boiled and smashed potato  - ½ cup
Chopped curry leaves  - 1 tbsp
Lime Juice  - 2 tbsp
Ginger-garlic paste  - 1 tsp
Chilly powder  - ½ tsp
Coriander powder  - ½ tsp
Turmeric powder  - ¼ tsp
Garam masala powder  - ½ tsp
Oil - 2 tbsp.

METHOD

1)Add required salt to the rice flour and mix well.
2)Sprinkle some water slowly over the rice flour and mix well.
3)Continue this process till the flour becomes wet and crumby. Do not use too much water. The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.
4)Add 2 spoons of grated coconut into the prepared flour and mix well. Keep this mixture aside.
5)Heat oil in a pan. Add in chopped onion, ginger-garlic paste and
6)Add in chopped carrot, beetroot, chilli, potato, curry leaves, chilli powder, turmeric powder, coriander powder, garam masala and salt.
7)Mix and cook for 5 minutes.
8)Remove from fire and add lime juice and coriander leaves.
9)Take Sreeram Puttu Maker. Maker sure the perforated disk is placed on the bottom of the puttu Maker. Add a layer of the rice flour mix followed by the vegetable mix and a layer of coconut. Repeat until the Puttu Maker is filled with the mixture. Top with a layer of coconut.
10)Steam it for 2 to 3 minutes until the steam passes from the top of the Puttu Maker
11) Push the puttu from the Puttu Maker using the push rod provided.

Serve it hot!!!

Tuesday, 29 October 2013 07:06

Pazham Puttu

Written by
Rate this item
(0 votes)

INGREDIENTS

Banana - 2
Sugar  - 2 tbsps
Riceflour - 2 cups
Grated Coconut - 1/2 cup
Water - as reqd
Salt  - as reqd

METHOD
1)Cut the bananas into small cubes.
2)Mix it with sugar and little coconut and keep it aside.
3)Add required salt to the rice flour and mix well.
4)Sprinkle some water slowly over the rice flour and mix well.
5)Continue this process till the flour becomes wet and crumby. Do not use too much water. The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.
6)Add little grated coconut into the prepared flour and mix well.
7)Take Sreeram Puttu Maker. Maker sure the perforated disk is placed on the bottom of the puttu Maker. Add a layer of the rice flour mix followed by the banana mix. Repeat until the Puttu Maker is filled with the mixtured. Top with a layer of coconut.
8)Steam it for 2 to 3 minutes until the steam passes from the top of the Puttu Maker
9) Push the puttu from the Puttu Maker using the push rod provided.

Serve it hot!!!

 

Tuesday, 29 October 2013 07:00

Dum biryani

Written by
Rate this item
(1 Vote)
The Rice:
  • 1 and half cup basmati rice
  • 2 green cardamoms/hari elaichi or choti elaichi
  • 2 black cardamoms/badi elaichi
  • 2 cloves/laung/lavang
  • 1 cinnamon/dal chini of 1 inch
  • 1 bay leaf/tej patta
  • 2 mace strands/javitri
  • 3 cups water
  • salt
The Vegetable Gravy:
  • ½ medium sized cauliflower/phool gobi, florets removed
  • 1 medium sized carrot/gajar, diced
  • 1 medium sized potato/a;pp, cubed
  • 1 cup of chopped french beans
  • ½ cup frozen/fresh peas/matar
  • 1 and half onion/pyaaz, finely sliced
  • 1 green chili, slit
  • 2 tbsp ginger/adrak, julienned
  • 1 tbsp chopped garlic/lahsun
  • 1 tsp caraway seeds/shah jeera
  • 2 green cardamom/hari elaichi or choti elaichi
  • 2 black cardamoms/badi elaichi
  • 2 cloves/laung/lavang
  • 1 cinnamon/dal chini of 1 inch
  • 1 bay leaf/tej patta
  • 2 mace strands/javitri
  • 100 gms whisked yogurt/curd/dahi
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/cayenne pepper
  • 2 tbsp cashewnuts
  • 1 tbsp sultanas/raisins
  • 2 tbsp almonds/badam, blanched, peeled and sliced
  • 3 tbsp ghee
  • salt
Herbs and Spices for the assembling:
  • ½ cup chopped coriander/cilantro leaves/dhania patta
  • ½ cup mint leaves/pudina patta
  • 100 gms whisked yogurt/curd/dahi
  • a few saffron/kesar, strands
  • 1 tbsp milk
 
Instructions
  1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
  2. Now you can microwave or pressure cook the rice. You have to cook the rice till its ¾th done. The rice should not be fully cooked but almost cooked.
  3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
  4. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. But I have a pressure cooker shaped like a handi, so I used it. If you have a handi shaped pot made up of aluminium, you could use it also.
  5. Heat ghee in the handi. Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
  6. Now add the onions. Fry the onions till golden brown.
  7. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red chili powder. Give the mixture a stir.
  8. Now add the vegetables and stir for a minute. Add the curd/yoghurt.
  9. Stir and then add ¾ cup water plus salt. Stir the mixture well.
  10. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes.
  11. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.
  12. Check the salt. Add more if required.
  13. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.
  14. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves.
  15. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves.
  16. Spread the remaining rice. Sprinkle rose water. This is optional and you could skip it.
  17. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or keep a heavy weight on the lid.
  18. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
  19. Place the sealed handi on the gas stove at low fire.
  20. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to get burnt while cooking the biryani… there is a technique for avoiding this disaster.
  21. Right at the beginning, before dum cooking the biryani……. take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
  22. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last 10 minutes, I placed the handi on the tava and cooked on a low flame.
  23. You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex ones for baking in the oven. You will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.
  24. While serving vegetable biryani, make sure you equally serve the vegetables as well as rice.
  25. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.
  26. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan…. the way the Biryani is traditionally served in Hyderabad.
© 2019 Sreeram. All Rights Reserved. Powered By Bravo Media Solutions

SUBSCRIBE FOR NEWS

Please enter your valid email.
Sreeram Kitchen assures you the privacy and confidentiality.