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Weekend Meals Soya Chunks Kebab Vegetable Biryani Mango Raita - 2 Ways

1 week ago | Home Cooking
DESCRIPTION
Soya Chunks kebab | Soyabean kebab
Ingredients
Soya chunks 50 gms
Ginger 1 inch
Garlic 4 cloves
Green Chili 3
Garam masala powder
Chaat masala powder
Onions 1
Coriander leaves
Maida 2 tbsp
Oil
Salt
#SoyaChunksKebab
Method
1. Soak the soyachunks in hot water for about 1 hour
2. Grind ginger, garlic, green chili to a smooth paste
3. Strain the soyachunks from the water and grind it coarsely
4. Add the soyachunks and the ground paste to a bowl
5. Add garam masala, chaat masala, salt, onions, and coriander leaves
6. Mix everything well
7. Add the maida to the mixture and mix well
8. Take a kebab skewer and shape the kebabs onto it
9. Heat some oil for deep-frying
10. Slowly place the kebabs into the hot oil and deep fry them till they golden brown in color
11. Serve it hot with some green chutney.

Pressure Cooker Vegetable Biryani
Ingredients
Basmati Rice - 1 Cup (250 Ml)
Ghee - 3 Tsp
Whole Spices [Cinnamon, Cardamom Pod - 3 Nos, Star Anise - 1 No.
Mace, Clove, Bay Leaf, Stone Flower (Optional)]
Onion - 2 Nos Chopped
Ground Masala Paste
Oil - 2 Tsp
Tomato - 2 Nos Chopped
Turmeric Powder - 1/4 Tsp
Salt
Curd - 1/4 Cup
Potato - 1 No. Large
Carrot - 1 No. Chopped
Beans - 7 Nos
Cauliflower
Green Peas - 1/4 Cup
Few Mint Leaves
Few Coriander Leaves
Water - 2 Cups
For Masala Paste
Kashmiri Red Chili - 3 Nos
Green Chili - 2 Nos
Garlic - 3 Cloves
A Piece of Ginger
Chopped Onion - 2 Tsp
Few Mint Leaves
Few Coriander Leaves
Little Water

#VegetableBiryani ##biryanirecipe #vegbriyani

Method
1. Wash 1 cup (250 ml) of long grain basmati rice and soak it in water for about 15 min.
2. After 15 min, drain the water and keep it aside.
3. For masala paste - add 3 Kashmiri red chili,2 green chilis, 3 cloves of garlic, a piece of ginger, 2 spoons of chopped onions, a few mint & coriander leaves & finally add some required water and grind it to a fine paste.
4. Heat the pressure cooker, add 3 spoons of ghee, few spices like 1 cinnamon, 3 cardamom pods, 1-star anise, a piece of mace, few cloves, 1 bay leaf, a small piece of stone flower(optional).
5. Now add 2 finely chopped onions, sort the onions till it turns to nice golden colour and add the ground masala paste. Cook until the raw smell vaporizes.
6. Add 2 spoon of oil, only if the gravy is dry.
7. Add 2 numbers of chopped tomatoes and cook until it mashes.
8. Masalas to be added – ¼ tsp of turmeric powder, salt as required and add ¼ cup of thickening curd.
9. Veggies to be chopped and added – 1 large potato, 1 carrot, 7 beans, 1 bowl of cauliflower and ¼ cup fresh peas. Mix & cook the ingredient for about 5 min.
10. For flavor add some mint and coriander leaves.
11. Finally, add the soaked basmati rice and 2 cups of water for it to cook. (add salt as needed)
12. Now pressure cook the biriyani for 2 whistles in medium heat.
13. Turn off the stove and let the pressure cooker for about 15 min.
14. You can now serve the delicious veg biriyani with your choice of raita or onion salad. HAPPY FOODING!!!!

Mango Raita
Ingredients
Sweet Mango Raita
Mango Pieces - 1 cup
Curd - 1 cup
Sugar - 5 tsp
Cardamom Powder - 1/2 tsp
Spicy Mango Raita
Mango Pieces - 1 cup
Curd - 1 cup
Salt - 1 tsp
Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Chat Masala - 1/4 tsp
Black Salt - 1/4 tsp
Method
Sweet Raita
1.Take a large bowl and add curd, sugar, cardamom powder
2. Whisk the curd till it becomes creamy
3. Add the peeled and finely chopped mangoes to the curd
4. Mix it well. Garnish it with a spoonful of chopped mangoes and saffron.
5. Serve the Sweet Raita chilled. You can eat it as a dessert or as a snack.
Spicy Raita
1. Take a large bowl and add curd, salt, chat masala, blacl salt, cumin powder, and chili powder
2. Whisk the curd till it becomes creamy
3.Add the peeled and finely chopped mangoes to the curd
4.Mix it well. Sprinkle some chat masala, chili powder to garnish the raita.
5.Serve the Spicy Raita chilled. You can eat it as it is or as a side.