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VEGETARIAN BIRYANI WITH PANEER

Ingredients:
Basmati rice - 400 gms
Carrots - 2 tbsp
Green beans - 3 tbsp
Paneer -40 gms
Green peas - 2 tbsp
Mushrooms - 2 tbsp
Onions -4
Tomatoes - 5
Ginger garlic paste -1 tbsp
Garam masala -1 tbsp
Red chilli powder -1 tsp
Salt - 1 tsp
Cloves -4
Cumin - 1 tsp
Black cardamom -1
Bay leaves -3
Coriander leaves - 4 tbsp
Oil

Method:

  • Soak the rice, wash and rinse twice. Chop the onions and tomatoes.
  • Boil the chopped carrots, beans and mushrooms in salted water until half cooked.
  • Heat 2 tbsp of oil, fry cloves, cardamom, bay leaves to crackle.
  • Add the chopped onion and fry until brown then add ginger garlic paste. Saute for awhile.
  • Then add chopped tomatoes and cook till soft.
  • Add remaining vegetables, salt, chilli powder, garam masala and mix well.
  • Add soaked and drained rice; mix and fry for 2 minutes.
  • Then add enough water and seal the top of the casserole pot and lid with the dough.
  • Cook on a slow heat for 35-40 minutes until the rice is cooked.



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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.