Masoor biryani

Hello everyone!!!
The recipe i am going to share today is masoor biryani given to me by a very dear friend, shehnaz. She is my sis-in-law's best friend. Her mother made the best masoor pulao, and shehnaz has learnt it from her but adapted it to biryani. And its awesome. Thanks shehnaz. So, here it goes.

Masoor biryani

Ingredients:

2 cups black masoor dal (Soaked and boiled)

6-7 onions (sliced)
4-5 potatoes (cut into half and fried)
2-3 tomatoes (chopped)
1cup Yougurt
2 tbsp Shan Biryani masala
1 tbspRed Chilli,
1 tsp haldi
1 tbspzeera,
1 tej patta
2 cardomoms
1 inch dalchini
2-3 cloves
3-4 black pepper
3 tbsp coriander powder
2 tbsp Ginger & garlic paste
Oil
Soak some zaafran in milk
3 tbsp lemon juice

METHOD : -
1) First heat the oil ,add whole garam masala, let it crackle. Then add half the onions till golden brown.
2) add ginger and garlic paste, red chilli  power, haldi, coriander seed powder and shan biryani masala and bhuno it really well till oil seperates.
3)add yogurt and wait till it becomes a little dry.
4) add the daal and fry nicely and then add fried potato.
your masoor daal is ready

For the rice:

Ingredients:

2 cups rice
2 tbsp ghee
1 tej patta
2 green cardamoms
1 tbsp ginger garlic paste
Salt
Water 3 cups

Method:

1)Heat ghee, add the tej patta and cardamoms
2)add the ginger garlic paste.
3)add water and salt and bring the water to a boil.
4) put the rice and cook on high till all water evaporates and then on slow for 5 mins.

For the layering:

1)First put a layer of the daal in a vessel, add the lemon juice from the top, garnish it with mint leaves and coriander leaves, and sprinkle some fried onions too and top off it with the cooked rice.
2) Sprinkle the zaffron with the milk evenly on the rice, garnish with fried onions.oil rice and then makes the layers add lemon juice, zaafran and onions to the last layer.
3) put it on the dum by covering it witha tight lid and put it on slow for at least 15 mins.
4) serve it with the kachumbar of your choice.
U can even garnish it with boiled eggs.

Or u can do the layering in a bowl, starting with rice, then daal, then rice...
And upturning the bowl when serving.

Hope u all try it and do give me your feedback.
I tried it and loved it too.

Chole bhature

Hello everyone!!!
Sorry for not been able to post recipes since such a long time..was kind of busy.
Today's recipe is posted for all vegetarian people, i have been neglectful towards them, sorry for that. So, i am going to share with u all the recipe for chole bhature..i am sure , everyone has their own recipe for chole, but , trust me, this is really good. Hubby is a great fan of this one. Though, he loves to have it with sweet imli chutney.

   
Ingredients:

For Chole:
2 cup Chick peas
2 tsp Oil
1 Bay leaf 
1 stick Cinnamon
3-4 Cloves
1 tsp Whole pepper corns
3 Green cardamom   
2 Black cardamom
1 tsp Turmeric powder
1 tsp Chili powder
1 tsp Coriander powder 
1 tsp Cumin powder 
1 tsp Cumin seeds
1/2 tsp Asafoetida
Salt to taste
1 cup Onions (chopped) 
1 cup Tomatoes (chopped)
1 tsp Ginger (chopped) 
1 tsp Garlic (chopped) 
1 tsp Ajwain
1 tsp Lime juice
1 Green chili (chopped)                          
1 Tea bag
1 Tbsp Butter

Method:

For Chole:

1)In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
2) After it gets brown add chopped onions and saute it.
3)After sauteing add chopped ginger and garlic.
4) Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
5) For de glazing the pan add little water.
6) Now add chick pea (soaked overnight and pressure cooked) to the masala.
7) After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
8) Now add ajwain, chopped green chilies and water for the base.
9)To get the colour in the chole, add a tea bag to the masala.
10)Simmer the chole gently for an hour and cover it.
Add lime juice and a dollop of butter to it.
Garnish the chole with coriander and butter.
Serve the chole hot with bhaturas.

Ingredients:

Refined flour (maida) 2 1/2 cups
Yogurt 1/2 cup
Baking powder 1/2 teaspoon
Soda bicarbonate a pinch
Salt 1 teaspoon
Sugar 2 teaspoons
Oil 2 tablespoons + to deep fry

Method:

1) Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve.
2)Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading.
3) Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls.
4) Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

You can make bhaturas of oval shape by pulling the rolled diskettes from opposite sides.