Shahi korma biriyani

Thanks SE, Kanchan and Sandhya for the awards-have posted them here

This recipe is also inspired from Tarla Dalal's recipe with changes for convenience

Ingredients

1 cup basmati cup
Salt to taste
1/2 tsp turmeric powder
4 cloves
Small piece of cinnamon
2 bay leaves
1/2 cup chopped onions
1 medium tomato
1 cup mixed vegetables (peas, carrot, beans, potatoes)
1/4 cup milk
1 tbsp cashews
2 tbsp poppy seeds
1/2 tsp ginger paste
Finely chopped coriander leaves

Soak the rice for 15 minutes and pressure cook with turmeric, salt, 2 cloves, piece of cinnamon and 1 bayleaf.

Make a smooth paste of cashews, onions, tomato and poppy seeds. Heat non stick pan, add cloves, bayleaf and heat for a minute. Add the ground paste, ginger paste, salt and cook on low flame till raw smell goes off and it is dry. Add cooked vegetables and mix well.

Divide the rice into two portions. Put milk in the bottom, spread one layer of rice, then the cooked shahi korma and then finally the remaining rice. Microwave for 2 minutes. Turn on the serving plate and garnish with coriander and fried onions.

Serve with raita
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Fada nu kichadi (zero oil)

This recipe is adapted from Tarla Dalal's Zero oil dal chawal (click to read the review) recipe book with slight changes to suit our taste

Ingredients

1/2 cup dalia (bulgar wheat)

1/4 cup green gram dal (moong dal)

Salt to taste

1 tsp cumin seeds

2 cloves

1 tsp ginger paste

1 finely chopped onion

1/4 cup green peas

1 small tomato chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Soak the dalia and dal for 15 minutes. Heat a non stick pan and add cumin seeds, cloves and roast for half a minute. Add the onions and fry for a minute. Add ginger paste, dalia and dal (after draining the water), tomatoes and fry for another minute. Finally add rest of the ingredients and 2 cups of boiling water. Mix well and transfer to a vessel to pressure cook it.

Serve hot with curds.

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Budding blogger : Padhu

Budding blogger series introduces new bloggers (those blogging from Jan '09) every wednesday and promotes their blogs through Simple Indian Food. If you are interested in being a part of this series, please mail me a short description about your blog, the cuisine you specialize and your objective/inspiration in blogging to easycrafts@gmail.com.

This week's featured blogger is Padhu from Padhu's kitchen. A very neat, simple and elegant template, beautiful pictures and recipes for amateurs to try are the highlights of her blog..Here is what Padhu has to say-

Hello everybody

I am Padhu from India, who has entered the blogging world since August 2009.

I am married and a mother of 2 wonderful kids. I started blogging to share my cooking experience with others and it is also a creative outlet for me.

I am very particular about health and try to make my recipes as healthy as possible without compromising on the taste. I also wanted to bring back Traditional Indian recipes in this era of fast food.

My blog is all about easy to cook vegetarian dishes and tips for the novice to kitchen. My interest in cooking developed when my kids started enjoying my cooking.

I am very particular about the quality and content of my blog and will never compromise on that. After I started blogging I have developed interest in food photography also.

I hope you will support me and encourage me with your feedback and comments to make my blog more useful and appealing.

Cabbage sabzi

Ingredients

1 small cabbage chopped

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Salt to taste

2 red chillies

Few curry leaves

Bit of asafoetida

Cook the cabbage till soft and dry.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters add curry leaves, red chillies, asafoetida and then cooked cabbage.

Add salt and mix well. Serve with rice.

If you want it a bit spicy, add 1 tsp garam masala powder and it can be served with rotis too..

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