Thursday, April 30, 2015

Quinoa Pulao

Quinoa Pulav 3


Quinoa                                  --   1 cup, uncooked
Water                                    --   2 cups, to cook quinoa
Cumin Seeds                      --   1 tsp
Onion                                    --   ½ cup finely chopped
Garlic                                    --   2 tsp, crushed
Ginger                                   --   1 tsp crushed
Any vegetables of your choice --    1 cup, chopped into bite size pieces. I used frozen mixed vegetables
Red Pepper                         --   ¼ cup chopped
Garam masala                    --   ½ tsp
Kashmiri Chilly Powder --   ½ tsp. optional
Eggs                                        --   2 , optional
Oil                                            --   2 tbsp
Salt                                          --   as required
Coriander leaves               --   to garnish

Quinoa Pulav 1


Rinse the quinoa thoroughly for 4 - 5 minutes under running water. In a sauce pan, let the water boil. Add required amount of salt. Add the quinoa and let it come to a boil. Reduce the flame to medium low and cook covered until done - the water will be completely absorbed. Fluff it with a fork and set aside.

Heat oil in a wide pan. Add the cumin seeds and let it splutter.Add the chopped onions and crushed ginger and garlic. Saute until the onions are golden brown. Add the chilly powder, if using and saute until the raw smell goes off. Add the chopped vegetables and fry until they are cooked.

If using eggs, beat them with salt.Move the veggies to the side of the pan and pour in the beaten eggs. Scramble it and then mix with the veggies. Sprinkle the garam masala.

Add the cooked quinoa and mix well. Let it remain on the stove for couple of minutes and then switch off. Garnish with chopped coriander leaves.

Quinoa Pulav 2

Saturday, April 4, 2015

Kappa biriyani / Beef & tapioca biriyani

Kappa Biriyani 5
Ingredients(Serves 5 - 6):
Tapioca / Yuca      --   1 kg
Beef                             --   1 kg
Vinegar                     --   2 tbsp
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Turmeric powder   --   1 tsp
Chilly powder          --   4 tsp
Coriander powder  --   4 tsp
Garam masala powder --   1 tsp
Black Pepper powder --   1 tsp
Shredded Coconut  --   2 cup
Shallots                        --   5 - 6
Mustard seeds          --   ½ tsp
Dry red chilies          --   2, broken
Curry leaves              --   1 sprig
Salt                                --   To taste
Oil                                  --   1 - 2 tbsp, preferably coconut oil
  Kappa Biriyani 4
Clean and cut the beef into medium size pieces.
In a big pressure cooker, add the beef, vinegar, sliced onions, crushed ginger and garlic,½ tsp turmeric powder, 3 tsp chilly powder, 3 tsp coriander powder, garam masala, black pepper powder and salt. Mix well and keep aside for 15 mins. Cook for 2 - 3 whistles until the beef is done.
Skin off, clean and cut the tapioca into medium size pieces. Boil water(around 2 quart) in a large vessel. Add required amount of salt and ½ tsp of turmeric powder. Add the tapioca and let it cook on a medium flame. Once cooked, drain the excess water, slightly mash it and keep aside.
         Kappa Biriyani 1             Kappa Biriyani 2
In another pan, add the shredded coconut and the remaining chilly powder and coriander powder. Fry until the coconut turns golden brown. Let it cool and grind into a fine paste.
Mix the mashed tapioca to the cooked beef and mix well. Add the ground coconut paste and mix.
Kappa Biriyani 3
Heat oil in a small pan. Splutter mustard seeds and add the chopped thinly sliced shallots and curry leaves. Pour over the prepared curry and mix well.
Garnish with chopped onions or you can also reserve 2 tbsp of fried coconut to garnish.
Kappa Biriyani 6
Serve hot.
Recipe Courtesy: Bincy Sathish from Dhwani