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Birbal ki Khichdi | Slow Cooked Dum Khichdi Recipe

Birbal ki Khichdi

Birbal ki Khichdi

Have you heard the tale of Akbar’s wise minister Birbal and his Birbal ki Khichdi? I grew up listening to bedtime stories about Akbar & Birbal. Birbal was a clever man, his wit and wisdom was well known in Akbar’s kingdom. He was Akbar’s advisor, he had a simple solution for every problem in the kingdom.

Birbal was the only one who could even teach the King a lesson when he was wrong just by using his wit. One such famous tale about Akbar is called “Birbal ki Khichdi”. This is how the story goes.

One day in winter, Akbar and Birbal were taking a morning walk by the lake, discussing some official matters. Suddenly the king slipped and lost his slipper in the lake. The water was cold that he squealed like a little girl and jumped out of the water. When Birbal giggled at this little mishap, the King, to mask his weakling reaction declared a public dare. Any man who would stand in knee deep water all night in this lake would be given a big reward from the King’s treasure.

A poor man, who needed money to get his three daughters married decided to accept the dare. On a winter evening, he stood all night in knee deep water in the lake to win this reward. When he came in front of the King to claim his reward, the King couldn’t accept his defeat and refused the prize claiming the man had cheated. Akbar said that there was a little lamp lit miles away, at a window in his palace. This man was warming himself up by looking at that lamp all night, and so was he did not deserve the prize.

The man hurt and helpless went away. Akbar was happy that he had outsmarted Birbal this time, and he wouldn’t have to pay the man. Birbal was not one to stand such injustice. He decided to teach Akbar a lesson.

The following day, Birbal did not come to the Darbar. He sent word to the King saying that he would come once he had cooked and eaten his Khichdi. When many hours passed Akbar felt angry and frustrated and decided to go by the lake himself, where Birbal was cooking this khichdi all morning. Akbar was shocked at what he saw.

Birbal had lit a small lamp on the ground and tied a pot of khichdi to a long bamboo over it. The bamboo was really long and it was impossible to cook the khichdi that way. Akbar frustrated to see this said to Birbal, “this is ridiculous Birbal! It is impossible to cook the khichdi from that far.”

Birbal smiled and said to Akbar, “Why my King? If an old man can warm himself with a little lamp far, far away, then why can’t my khichdi cook on this bamboo?”

Akbar realised his mistake right away, he smiled and agreed to pay the old man who had stood all night in the lake. And so, once again, Birbal saved the day.

Since the day I heard this story as a five year old, I’ve been fascinated by what Birbal ki Khichdi would taste like. Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King and his ministers. Here’s my recipe for Birbal ki Khichdi.


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Birbal ki Khichdi
Slow cooked, rich with lots of ghee, gooey and beautifully garnished for the King. Here's my recipe for Birbal ki Khichdi with 6 different garnishes and toppings. This recipe has a smoky flavour with dungar given with chillies!
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Cuisine Indian
Prep Time 2 hours
Cook Time 3 hours
Passive Time 12 for slow cooker
Servings
cups
Ingredients
For the Dum Khichdi
Topping 1
Topping 2
Topping 3
Topping 4
Topping 5
Topping 6
Instructions
Dum Khichdi
  1. Mix and soak the dals and rice for 2 hours. Then wash and drain out the water.
  2. In a heavy copper bottom vessel, add the soaked dal rice mixture along with 3 cups of water.
  3. Add 1/4 cup ghee, turmeric, salt, garlic and red chilli powder. Mix well.
  4. Line the copper vessel with a heavy, flat tava and cover it with a fitted lid. Place a heavy weight on the lid so no heat can escape. Turn on the heat on high and allow it to cook on high heat for 10 minutes or till you hear bubbling sound.
  5. Open the lid and add the remaining half cup of ghee, mix well. Cover with a fitted lid again and place a heavy weight on top of it. Turn the heat to the lowest setting and cook for 3 hours. Check every 20 minutes, stir to avoid sticking. Add ghee if the khichdi starts sticking to the bottom.
  6. For SLOW COOKER, Simply add all the above ingredients, cover with a lid and cook on the lowest setting for 12 hours or overnight.
  7. Heat 1 tablespoon ghee in a steel bowl until it is piping hot. Place it in the khichdi, add whole red chillies and cover with a fitted lid. Place some heavy weight over it. This ghee can be poured into the khichdi to flavour it. Mix well.
Toppings
  1. Divide the khichdi into 6 equal portions.
  2. Top the first portion with mixed nuts and dried fruits fried in ghee and fresh pomegranate.
  3. Top the second portion with garlic tossed in cornstarch and fried, raw spinach, thinly sliced and few drops of raw mustard oil.
  4. For the third portion, prepare an onion tomato salad with whisked curd and place it on the khichdi along with green chilli.
  5. For the fourth part, add onion sliced and fried in ghee until golden brown, along with a sprig of mint.
  6. Top the fifth portion with a roasted urad dal papad brushed with ghee and sprinkle red chilli powder on top.
  7. For the sixth portion, simply steam green peas and toss them with chaat masala. Place these to top the khichdi.
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Egg in a Hole with Veggies | Breakfast Eggs Sandwich


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Egg in a Hole with Veggies
The classic egg in a hole gets a healthy twist with lost of veggies. Spinach and tomato in this recipe add to the goodness of this breakfast. It is delicious, filling and protein rich.
Egg in a hole with veggies
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Egg in a hole with veggies
Instructions
  1. Spread mustard paste on both slices on bread. Use a shot glass or cookie cutter to cut a hole in the middle of one slice. Keep aside.
  2. Align the spinach leaves and use the same cutter to cut a hole in the centre and keep the leaves aside.
  3. Use the same cutter to cut a hole in the centre of a cheese slice. Keep aside.
  4. Slice tomatoes. Keep aside.
  5. On the plain slice of bread without the hole, place the slice of cheese with the hole as the first layer of the sandwich.
  6. Put slices of tomato over the cheese, leaving the hole in the middle empty. Tear basil leaves and place over tomatoes. Sprinkle some black pepper powder.
  7. Place the spinach leaves on top of the tomatoes, aligning the hole of the spinach with that of the cheese slice. Keep aside.
  8. In a bowl, whisk an egg with salt and pepper. Keep aside.
  9. Heat vegetable oil in a non stick pan. Add the whisked egg to the pan and allow it to cook until it sets. Now cut a hole in the middle and trim the sides of the egg to match the size of the bread slice.
  10. Place the sandwich with the bread side down and spinach on top in a pan. Align the cooked egg with the hole in the spinach leaves. Top with the cut bread slice, aligning all the three round cuts. This creates a deep hole in the middle.
  11. Break an egg into the hole. Cover with a fitted lid and cook for 5 minutes on medium heat until the egg white sets. Serve hot with mustard and sweet potato fries.
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12 Protein Rich Vegan Indian Dishes

Chhole foodmantra

Chhole foodmantra

Did you know some of our favourite Indian dishes are rich in vegan protein? I’m a non-vegetarian practicing veganism for 30 days. More on that later, but today is Day 4 of my #30DayVeganChallenge and I’m feeling slightly uncomfortable. When our body is deficient in protein, we are likely to notice symptoms like anxiety, depression, muscle pain, constant tiredness and breakage of nails and hair.

I’ve been eating eggs and dairy everyday since I was six months old, so lack of both is a bit of a shock for my body. I started reading up about vegan, plant based protein sources and I realized that if I increase the intake of some of my favourite Indian dishes, I would actually get most of the protein I need per day. The daily protein requirement is estimated to be around 1 gm per kg of my body weight.

Listed below are some of the protein rich vegan sources, which are already a part of a standard Indian diet. All I’m going to do is increase the quantity and frequency of these dishes in my daily routine. I am also introducing Soy Milk and soya chunks in my diet to compensate the protein dose I was getting from eggs and dairy products such as cheese, curd, buttermilk and milk.

 

#1 Dal Chaaval

The combination of lentils with hand-pounded rice is considered to be complete protein for our body. Lentils are rich in methionine and low in lysine; while rice is high is lysine and low in methionine, making the dal-rice combination golden for our daily protein intake. Tempering Dal with fat such as cold pressed coconut oil helps absorb the vitamins in dal-rice that are fat-soluble. So adding some kind of fat to your dal-chaaval is important.

 

#2 Mixed Sprouts Chaat

Sprouts of chana, moong and other beans are rich in proteins. Enzymes are activated and they become even more nutritious once they sprout. These beans have the potential to become a whole plant, so they are loaded with nutrients. Mixed sprouts, when tossed with raw salad including onions, tomatoes and green chillies make the combination rich in protein, vitamins and minerals. Add raw herbs and mint chutney to the chaat to make it tasty and healthier. This is a great option for an evening snack, for 4 to 6pm hunger pangs.

 

#3 Chhole

A cup of chickpeas has about 13g of protein in it. Punjabi Chhole curry is prepared in north india by soaking and boiling chickpeas with salt. Chickpea curry is eaten in different ways all across India. Chickpeas are rich in fiber, complex carbohydrates and magnesium for your heart’s health! Chhole should be cooked with ginger or asafetida (hing) to ease digestion. It is also a good idea to sprout the chickpeas before making chhole for maximum nourishment from the meal. Chickpeas also regulate blood sugar. There are also some great Kebabs which you can make with leftover chhole!

 

#4 Green Peas / Matar ka Nimona

Recently, I had shared a recipe for matar ka nimona in a bread bowl. This recipe contains yogurt but in its place you can add any souring agent such as tamarind pulp or dried mango powder to finish. Green peas are rich in protein and fiber, they are also good for Type II diabetes patients. Lightly sautéed peas are full of nutrients and easier to digest than chickpeas. Get recipe here.

 

#5 Rajma Chaaval

Kidney beans are a protein staple that is being eaten in India for centuries. They are soaked overnight, boiled with salt and ginger before cooking in an onion-tomato based gravy. The protein in rajma combined with protein in rice make up for a protein rich diet for vegetarians.

 

#6 Palak Sarson ka Saag

Spinach is rich in proteins and mustard greens are rich in Vitamin A, K and C. When making saag it is better to lightly sauté the greens in fat rather than boil them. Boiling the saag in water will result in loss of all the water-soluble nutrients in the process. Palak Sarson ka saag prepared without boiling can do wonders to improve our health and immunity.

#7 Badaam ka Halwa

Rather than over cooking the almonds, I have a simpler way we can enjoy a more creamy and less tideous badam ka halwa. 1 cup Almonds are first soaked overnight, the allow them to dry completely for a day. After they are dried, grind them with a tablespoon of coconut oil until the paste is smooth. Mix honey or jiggery syrup and enjoy! Almonds are rich in protein and halwa made in this way is very nutritious and delicious.

 

#8 Til- gud ki Vadi

Along with iron, magnesium, potassium, white sesame is also rich in protein. So including the little chikki and vadis made in festivals are actually good for vegetarian protein. The quantity of protein for the day can be compensated with tit bits such as these vadis to make up for the daily protein requirement for vegans.

 

#9 Amaranth Laddoos (Ramdana laddoo)

Ramdana or popped amaranth grains also contain protein. They are very nutritious and although they cannot provide the major chunk of protein in a vegan diet, its contribution in a vegan diet helps in compensating for the protein requirement per day.

 

#10 Whole Masoor Dal Sabji

Puy lentils or whole masoor dal is even given to lactating mothers in India for its nutritional benefits. These protein rich lentils can fulfill a major chunk of protein requirements for vegetarians per day. One cup (198g) of lentils has nearly 18g protein. This means that I generous serving of cooked masoor dal will help me meet my daily protein requirement.You can find a great European style soup made with leftover whole masoor dal here. 

 

#11 Soya Matar Sabji

There has been a lot of debate about the benefits and harmful effects of soya. We must make sure that the source of soya is organic, non-GMO when we use it in everyday cooking. My standard homemade vegetarian meal consists of more carbohydrates than protein, by including soya matar sabji or tofu matar, where both ingredients are rich in protein, I will be able to make up for the protein needs of my body to avoid symptoms like anxiety, depression, hair loss and muscle pain.

 

#12 Moong dal Chila

This is by far my favourite breakfast preparation made with lentils. Whole moong dal is soaked overnight or sprouted, then grind and made into pancakes with coconut oil. It is served with a raw chutney made of fresh herbs such as coriander leaves and mint. This makes this a filling, healthy breakfast, packed with protein and nutrients. This recipe can also be used to make paniyarams or wadas along with tomato chutney.

 

I am increasing my protein intake with these dishes, I hope it will help you too. I will share the overall impact on my health after these plant based replacements were increased in my diet. If you have any feedback to share please write in comments section below.

7 Matar Recipe Ideas to Make Your Family Strong – Power of Peas

Are we ignoring the power of peas? Matar recipes are the perfect protein to make your family strong! Peas are full of muscle building proteins and healthy fibre that improves digestion. It is rich in Vitamin K, Vit C and minerals like zinc, manganese and magnesium. Such anti-oxidants and nutrients in peas give us better skin, better hair and muscles, also making peas great food for anti-aging. Research has now proven that peas release sugar slowly and because of high fibre it is good for people with Type II Diabetes. It is a great, quick workout snack. It is best eaten steamed or sautéed.

Here are some yummy recipe ideas to keep your family warm and strong this winter. Hari matar aka fresh green peas have been used in these recipes because they are in season. Dried peas or frozen peas can be used when not in season.

 

  • Matar ka Nimona

This is a boiled, mashed green peas soup that is thickened and garnished with potatoes. It is flavoured with cumin seeds and asafetida for better digestion, and traditionally eaten with steamed rice. It is a thick, filling, warm and comforting soup in the winter.

I tried a fun twist on this traditional recipe by serving it in a whole wheat kulcha bread bowl. It turned out really well and tasted delicious with the kalonji flavoured kulcha bread. You can check out the full recipe and video here.

  • Ghugni

This is a green peas curry, which can also be made with kala chana, dried peas or chickpeas. Unlike Nimona, the peas in this dish are not boiled and mashed. In some parts of northern india, green peas are simply roasted in coal and served as a snack.

Ghugni can also be sautéed in ghee, cumin and asafetida or cooked to semi thick gravy with coriander powder and chilli powder. It is a complete meal on its own, although many pair it with baked potatoes, parathas or any other bread.

To make it, simply heat ghee in a pan, add ginger, cumin and hing, allow it to crackle. Add fresh peas or soaked and boiled dried peas. Add coriander powder, chilli powder, salt and garam masala. Let it simmer for 5 minutes. Garnish with chopped green chillies, coriander leaves and onion tomato salad to top.

 

  • Matar ka Paratha – Quick Fix

My favourite stuffed paratha in the winter. My mum cooks it in ghee and serves it with red chilli pickle. It tastes divine! But like me, if you are cooking for one or two people and don’t want to go through all that trouble, here is a quick fix tip.

Just take a corn or wheat tortilla, or leftover chapattis. Make a stuffing with steamed mashed peas and potato, salt, chilli powder and garam masala. I also like to add some mint or fresh herbs in the stuffing. Lightly sauté the peas stuffing so that it is dry but not loose and sticky. Spread the stuffing on one half of the tortilla and fold the other half on top. Now heat ghee on a flat tava and cook on both sides till brown blisters appear.

 

  • Matar ki Tikki Chaat

My mom makes the best aloo tikkis stuffed in the center with masala matar. They are tiny, crispy and perfect golden. But let’s face facts here, I am not as skilled or patient as she is. I like to believe that I don’t have the time for all that! So, I simply boil potatoes and green peas with salt, then add chilli powder, dried mango powder and garam masala, shape them up, refrigerate them and then deep fry! (or air fry if you will..)

 

  • Matar Mangaudi Aloo Tehri

This is by far the easiest dish to cook on the planet, well almost. We simply heat ghee, add cumin, sliced onion, potato, dried dal mangaudis (or use soya chunks) and green peas, sauté for a minute. Add salt, turmeric, chilli powder and coriander powder. Add soaked rice and sauté for a minute. Add water, double the quantity of the rice. Bring it to a boil, then allow it to simmer till all the moisture is absorbed.

 

  • Baked Matar Kachoris

This one requires kitchen skills like our desi moms’. How do you make these? Well, simple I use two cups of whole wheat flour with half cup ghee, mix it well, add ajwain (carom seeds) and salt. Sprinkle some water and bring the dough together. Then rest it for 15 minutes in the refrigerator. Divide the dough in 10 equal parts and roll it out to 3 inches diameter. Then add seasoned, mashed peas in the center, bring the sides to center and seal, then roll again.

Brush the kachoris with ghee and bake for 15 minutes at 200 degree celcius.

 

  • Vatana chi Ussal

This is one of my favorite Maharashtrian delicacies. It is a spicy onion and coconut based curry in which fresh green peas are cooked and served with chapatis.

To make this, heat some sesame oil and fry sliced onion, dried coconut in it. Add coriander seeds, cumin seeds and dried red chilli, roast them until they are rosy brown. Add crushed garlic, ginger and green chilli and sauté. Grind this into a coarse paste.Saute green peas in sesame oil, add salt and then add the paste. Add half cup of water, cover with a lid and let it simmer for five minutes. Serve hot with chapatis. Looking for more fun vegetarian recipes? Here are a few of my favourites. 

I’m trying a #30DayVeganChallenge this month. I have replaced all dairy products, eggs and meat with plant based proteins. You can follow my journey on my instagram account here. If you have any comments or feedback on the power of pea protein then please write in comments section below. You can also find 12 Protein packed Vegan Indian dishes here. 

Winter Special – Green Peas Nimona in Kulcha Bread Bowl


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Green Peas Nimona in Kulcha Bread Bowl
A great party food! How to make a bread bowl from scratch? Learn how to make a comforting, winter special green peas curry and serve it in a bread made at home. This is recipe is made with whole wheat, green peas and digestive spices for good health for your guests.
Soup in Bread Bowl
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Soup in Bread Bowl
Instructions
For Bread Bowl
  1. Soak yeast in 1 tbspn of warm water. Allow it to sit for 5 minutes.
  2. Add sugar and allow the yeast to froth.
  3. Take whole wheat flour on a flat surface and make a well in the centre.
  4. Add the yeast mixture into the well and mix into the flour.
  5. Add warm water a little at a time and keep mixing with the flour until all the water has been added to the flour. Knead the dough until it becomes smooth and pliable, round it up.
  6. Add oil and salt, and knead it into the dough until well combined.
  7. Fold in the onion seeds, lightly knead the dough and round it up.
  8. Cover with a wet cloth for 20 to 30 minutes, depending on the room temperature around 20 degree celsius. Preheat the oven at 180 degree celcius.
  9. Uncover the dough and knock out the air by banging lightly on the surface. Round it up and place it in a 3 inch diameter tart mould. Cover it with a wet cloth and allow it to sit for 20 minutes.
  10. Brush the bread with ghee and bake at 180 degree celsius for 20 minutes.
  11. Allow it to cool completely before loosening the sides and remoulding the bread.
  12. Using a bread knife, slice off the top layer and carve a hole for the soup in the middle.
For the Nimona
  1. Add water to a pan with ginger, salt, potatoes and green peas until they are submerged in water. Bring the water to a boil. Then lower the heat and allow it to simmer for 5 to 7 minutes.
  2. Remove the potato halves, leaving one half in the peas. Then mash the pea soup with a potato masher. Set aside.
  3. In a pan, heat ghee, add cumin, when it crackles add asafoetida.
  4. Add the peas puree.
  5. Add coriander powder and red chilli powder. Mix well.
  6. Add maize flour mixed in water to thicken, if necessary.
  7. Once the soup is thick. Turn off the heat and add in whisked curd.
  8. Pour into bread bowl. Garnish with potato and mint.
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9 Chef’s Secrets for the Best-Ever Chicken Biryani | Dum Biryani Recipe

 

Best Ever Chicken Dum Biryani

Best Ever Chicken Dum Biryani

A senior Masterchef at ITC DumPukht recently shared his top secrets for the best-ever chicken biryani with me, and I want to share them with you. ITC DumPukht is a luxury restaurant brand in India, known for its incomparable DumPukht Biryani. The complete recipe of this biryani is a well-kept family secret of the famed Qureshi Gharana of Royal Chefs. However, a member of this Royal Chefs’ family, Mohammed Shareef, who heads the DumPukht kitchen at ITC Maratha was generous enough to share some invaluable secrets with me to make the most mouthwatering chicken biryani every single time. Here is a recipe video of biryani and listed down are the tips that were shared with me off camera!

 

1. Soaking the rice for Biryani

Soaking rice for 1½ to 2 hours is crucial. It will help the rice cook better and moisture makes the rice grain longer and brighter once cooked. Soaking rice also increases the strength of the grain and prevents it from breaking and removes impurities. Soaked rice when cooked will give you bright white rice, non-sticky where each grain blooms to separate from the other.

Use the best possible, long grain Basmati rice that you can get your hands on. Good basmati will have its own distinct fragrance even when it is raw.

2. Flavouring the rice for Dum Biryani

We must add spices such as bayleaf, peppercorns and cardamom to the cooking water when the rice is being boiled. This will help flavor the grains of rice as the aroma gets absorbed into it.

We also add excess to salt to the cooking water. Salty cooking water helps season the all of the rice before it is mixed with the masala. This is done because we want the rice to be flavourful on its own and not bland rice simply mixed in the masala.

3. How to cook biryani rice right?

The water in which the rice is soaked should be drained out completely before cooking. Quantity of cooking water should be at least three times the quantity of the rice. The pot used for cooking rice must be large enough to hold twice the quantity of water added. This is done to give the rice enough room to cook. This way the rice does not break and grains have enough room to increase in size.

The rice is should be cooked al-dente, that is firm to bite. When you break the rice grain there should be a tiny white dot in the centre, that’s when it is done.

4.Cooking the meat correctly for Best Ever Chicken Dum Biryani

In this pakki biryani the meat is not marinated beforehand. When directly cooking the raw meat use thighs with bone, in case of chicken. Heat ghee in a pan, on high heat add the chicken thighs and cook them on high heat for a minute. Then add salt, lower the heat and cover the pan with a fitted lid. This way the meat quickly absorbs the salt, gets seasoned and absorbs the flavor to the bone. The meat will not remain bland inside with this method. The addition of salt also speeds up the cooking process of the meat.

5. Cooking vessel for Chicken Dum Biryani

It is important to use a vessel that is deep and also wide enough. Traditionally biryani is prepared in a deep, wide-mouth copper bottom vessel called the lagan. However, if you don’t have a copper lagan, then feel free to use any metal heavy bottom vessel with a wide mouth. The wide mouth ensures even cooking of the rice and prevents the grain from breaking, speeds up the cooking and also eases mixing, if any.

A vessel large enough to accommodate twice the quantity of the cooked biryani must be used to give the rice enough room to bloom and absorb the aroma cloud of the spices during dum cooking.

6. How to use the spices correctly in Biryani

The proportion and the time at which each of the spices is added in the biryani makes a marked difference in its flavor. Whole spices such as bay leaf and peppercorn are added when boiling rice. These spices are later strained and discarded.

A combination of roasted and powdered spices as well as whole spices are also added while cooking the meet in the curry. While the whole spices are later discarded, the flavor of the powdered spices continues to intensify during the entire cooking process. This balances the flavours and prevents the stronger flavours from dominating their taste in the biryani.

7. Keeping the Mystery

Many of the whole spices used in making biryani are added in potli form or strained and later discarded. This keeps the mystery of the flavor combination well concealed. What we taste is the rounded off, well-balanced flavor of the biryani. This keeps the mystery of what spices were used and what flavours were combined a mystery, adding the Oomph! To you biryani.

8. Testing when the Dum Biryani is done

Before giving dum, to test when the cooking process if finished and the biryani is done there’s a simple test. Just dip a knife right through the middle of the vessel to touch the bottom. If the knife comes out clean, the curry is entirely absorbed by the rice and biryani cooking process is complete.

 

9. Giving Dum to the Best Ever Chicken Dum Biryani Recipe

Dum is a slow cooking process on low heat, when the dish cooks slowly in its own steam (dum) and locks the scents of the spices in the cooking pot. This process also helps the rice absorb the aromas of the dish in its character. It rounds off the flavor.

A metal bowl or foil holds a piece of smoking hot coal in the center of the rice, a few spices are added and ghee is poured over the hot piece of coal. Then the cooking pot is quickly sealed with aluminium foil and roti dough to allow the smoky flavor to get absorbed in the biryani. The biryani is sealed completely to prevent the smoke from escaping. Few holes are punctured in to avoid a steam burst. The biryani pot is kept in the oven on low heat setting for 30 to 40 minutes. The pot is only unsealed when beginning to serve.

 

Foodmantra believes in bringing you creative videos, recipes and tips using natural foods. Our recipes are well researched. We bring you restaurant style food, cooking tips and tricks from celebrity chefs, so you can make the best food in your kitchen. If you have any comments or feedback about this article, or if you have any more of your own biryani tips to add, then please share them with me in the comments section below.

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9 Killer Ideas for Breakfast Eggs Everyday

Breakfast Eggs

Breakfast Eggs

Are you bored of the same old breakfast eggs everyday? Here are 9 killer ideas to cook Breakfast eggs everyday. Eggs are quick to cook, the cheapest and the most easily available protein. They are loaded with nutrients and eating cage-free, organic eggs is great for health! To maximize the taste and absorption of the vitamins and minerals in egg I cook them in cold pressed coconut oil with some veggies. Coconut oil helps us lose belly fat and absorb calcium and other minerals in egg. Here’s 9 Quick ideas to get stronger with eggs every morning!

 

1. Korean Style Omelette Rolls

This glorious omlette is almost 20 inch long, or however long you want to make it. It is rolled and cut into bite size snacky pieces. You can pack this in a tiffin or serve it with some bread or rice. It has veggies to make it look like colourful pinwheels. It is a filling and the perfect healthy breakfast. You can check out this recipe if you wanna try making Cheesy Korean Omelette rolls at home. Cook the omlette in coconut oil for better absorption of the nutrients from egg.

Korean Omelette

Korean Omelette

 

2. Peel Boiled Eggs in a second..!

Toss them  with potatoes & Herbs.  For hard boiled eggs you just need to take room temperature eggs in a saucepan and fill it till the eggs are completely immersed in water. Add salt and boil for 6 minutes on high heat. Then turn off the heat and keep the eggs covered for a minute. Pop them into ice water. Crack the wider end, the shell will simply slide off in a second.

Chop up the eggs and toss them in some butter and boiled potato with herbs.

 

3. Try Bread Bhurji Bombs

You can make Bhurji the old fashioned way, just fry some onion, chillies and tomatoes in a pan. Break two eggs into the pan, add salt, coriander leaves and the secret ingredient, pav bhaji masala to finish. Then…

Love good old fried bread rolls? This is similar. Just replace the potato stuffing with the bhurji.

Store bought bread is sprinkled with water, then pressed to squeeze out the water, homemade bhurji is stuffed in the center the bread is sealed on all sides like a ball and deep fried. This can be a glorious Sunday brunch for family and friends.

 

4. French it Up – Crepes

If you are looking to cook a fancy brunch for your loved ones, try some crepes!

You can make ‘em sweet or you can make ‘em for a filling savoury brunch. For sweet drizzle some honey and brown butter with chopped wanuts. For savoury simply fold it with some sautéed spinach and cheese.

All you need to do is, mix one egg with half cup refined flour, half cup milk, 1 teaspoon butter and salt. Whisk well. Heat a pan, brush with better and make a thin crepe with the mixture.

 

5. Poach it Right! 

served with scallion n a drizzle of light soy sauce

Use an egg that sinks in water, which means it is fresh. Then break it into simmering water with a drop of vinegar OR into a food grade plastic wrap and tie it into a potli with a thread or rubber band then put it into simmering water.

Allow it cook for a minute and a half, then pop it out, onto a paper towel. If you are using plastic wrap, then cut the plastic wrap and pop it on a paper towel.

Drizzle some light soy and chopped spring onion leaves.

 

6. Perfect Fried Egg in a Sandwich

with Tomato Coriander Salsa and Cheese

Add a tablespoon of coconut oil (for better nutrient absorption & good health) to a non-stick pan and turn it on high heat. Break a fresh egg into the hot pan, lower the heat, cover the pan and cook for a minute. Turn off the heat, don’t try to remove from the pan.

Mix mashed tomatoes, salt, pepper and chopped coriander in a bowl.

Toast bread with cheese and top with tomato salsa.

Now, loosen the sides and flip the egg on top of the bread. Cover with another toasted buttered bread.

 

7. 2 Ways to Scramble ‘em

 Scramble Masala – Whisk eggs with salt and pepper into a bowl. Strain the eggs to remove lumps. Brush a pan with butter and turn it on high heat. Add the eggs, lower the heat and keep folding in the cooked layers from the bottom to the top. Garnish with a salad made of chopped onions, tomato, coriander leaves and green chilli.

 

Creamy Scramble on Toast

Whisk eggs with 2 tablespoons of milk, salt and pepper into a bowl. Strain the eggs to remove lumps. Brush a pan with butter and turn it on high heat. Add the eggs, lower the heat and keep folding in the cooked layers from the bottom to the top. Add the knob of butter and allow it to melt. Mix into the egg. Serve on top of a hot, golden brown buttered toast.

 

8. How to make a Fluffy Omlette right?

Whisk eggs with 2 tablespoons of milk, salt and pepper into a bowl. Brush a pan with butter and turn it on high heat. Add the eggs, allow the bottom layer to set and lightly scramble the top layers with the back of a fork. Lower the heat and fold the omlette, seal the edges and bring it into a crescent shape along one side of the pan. Serve with a grilled tomato and a buttered toast.

 

9. Boiled Eggs stuffed with Coconut Chutney

Coconut and Eggs are a strange but magical combination. For breakfast I simple grind some fresh coconut with green chilli and coriander leaves with salt and stuff it in cavity of boiled egg whites in place of my yolks. They not only taste amazing they make a great evening snack that is also healthy. Coconut and egg whites are packed with fibre, protein and lots of nutrients to keep your powered up throughout the day.

 

Foodmantra researchers put together creative recipes and ideas made with natural foods. We believe in eating well to feel good and look good. Our articles are well researched. We believe that food if eaten right can be therapeutic and healing. If you have some of your own creative and fun ideas for breakfast ideas, feel free to share them in the comments below.

 

Breakfast Eggs || Egg N Cheese Rolls || How to make 20inch Korean Omelette?


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Egg N Cheese Rolls
This breakfast eggs recipe adds variety to your everyday omelette. Korean style omelette made in a round pan is nearly 20 inch long and rolled. Cooking these eggs in coconut oil helps us absorb all the vitamins and minerals from the eggs n spinach in this recipe.
Breakfast Eggs
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Course Breakfast
Cuisine Contemporary
Servings
person
Ingredients
Breakfast Eggs
Instructions
  1. In a large bowl, break the eggs and whisk well.
  2. Season with salt and pepper.
  3. Strain with a soup strainer into a pouring jar.
  4. Add in chopped carrot and spinach. Mix Well.
  5. Heat a non stick omelette pan and brush it with coconut oil. Lower the heat.
  6. Add half of the egg mixture and allow it to set for a minute, until half done.
  7. Roll the omelette half and add strips of cheese. Roll again till the cheese in rolled in.
  8. Add quarter more of the egg mixture from the open side, so the omelette gets attached to the new mixture. The omelette get extended. Allow it to set.
  9. Roll the omelette again, add in few more strips of cheese. Roll the omelette again.
  10. Now pour the remaining egg mixture into the pan and allow it to attach to the open end of the omelette to get extended.
  11. Roll the omelette and seal the edge in.
  12. Cut by sawing the egg roll with a bread knife.
  13. Garnish the egg rolls with a tooth pick and a small piece of carrot.
  14. Serve with some bread and butter or on its won with some tomato sauce. Happy Cooking!!
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Veg Manchurian on Crispy Noodles | Vegetarian Snacks | Chinese Street Food

Video Recipe

 

 

 

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Printable Recipe – Veg Manchurian on Crispy Noodles

 

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Veg Manchurian on Crispy Noodles
Veg Manchurian is a common favorite chinese street food. We all crave for it! Care to make it healthier and guilt free? This natural foods recipe uses a steaming method. No frying makes the veg manchurian light, fluffy and deliciously moist.
Chinese Street Food
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Course Snacks, Vegetarian
Cuisine Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
Manchurian balls
Ingredients
For the Veg Manchurian Balls
For the sauce
For the crispy noodles
Chinese Street Food
Instructions
Manchurian Balls
  1. Roughly chop all the vegetables for the manchurian balls. Add them into a mixture and grind them into a course mixture.
  2. Add cornstarch and salt to the mixture. Mix well.
  3. Take a spoonful of mixture and roll it into a lemon ball shape. Repeat this until the entire mixture is shaped into manchurian.
  4. Heat water in a wok and place a bamboo steamer lined with lettuce or salad leaf in it.
  5. Place the manchurian balls in batches and steam them for 5 to 7 minutes.
  6. Allow them to cool. Then roll each of them in cornstarch, dust off the excess and set aside.
Manchurian Sauce
  1. In a wok, heat vegetable oil.
  2. Add the manchurian pieces and allow them to turn golden brown on both sides.
  3. Add chopped garlic, ginger, spring onion bulbs. Add green chilli if you would like the sauce to be hot and spicy. Saute all the ingredients together.
  4. Add chopped carrot and allow them to cook for 2 minutes.
  5. In a glass of cold water, add dark soy sauce and cornstarch and mix well until there are no lumps remaining in the solution. Add salt if required.
  6. Add the cornstarch solution to the wok with the manchurian and allow it to come to boil. Mix well.
  7. Turn off the heat and add chopped spring onion leaves to the sauce. Mix well and set aside.
Crispy Noodles
  1. Cook the instruction without the spice mix, as per the instructions given on the pack.
  2. Add salt and a few drops of soy sauce. Allow the noodles to cool to room temperature.
  3. Take two same size glass bowls that are fitted easily on top of each other. Smear some oil in one bowl and at the bottom of the other bowl. Repeat this with all the pairs of bowls to be used to make as many nests as you wish to serve.
  4. Divide the noodles into 3 parts. Add one part of the noodles in one of the greased bowls. Take the other fitted bowl with oil at the bottom and neatly fit on top of the noodles to make a nest. Repeat the same with all the remaining noodles for small nests. Or You can also use the entire pack of noodles and two big bowls to make a single crispy noodles nest.
  5. Keep the fitted bowls with noodles in the refrigerator for 20 to 30 minutes.
  6. Take the set noodles nest and pan fry them with hot vegetable oil on a non-stick pan.
  7. Place the crispy noodles on a serving plate. Place the manchurian balls with a spoonful of sauce on top. Garnish with toasted sesame seeds and spring onions greens.
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Baked Multigrain Mathri Canapes | Party Food | Vegetarian Snacks


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Baked Multigrain Mathri Canapes
Enjoy the festive season and get healthy, stronger and fitter at the same time! These Mathris have amaranth seeds, flax seeds and rolled oats. They are made with whole wheat flour so they are good to taste and good for health.
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Course Snacks, Vegetarian
Cuisine Indian
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 10 minutes
Servings
pieces
Ingredients
Multigrain Mathri
Mustard Topping
Chilli Cheese Topping
Instructions
  1. Sieve the whole wheat flour and salt together.
  2. On a flat surface, add whole wheat flour and refined flour.
  3. Make a well in the centre and add ghee.
  4. Mix with your fingers till it becomes breadcrumbs like powdery texture.
  5. Add the chilled water and bring the dough together.
  6. Add the flax seeds, amaranth seeds and oats and knead it into the dough.
  7. Divide the dough into 4 equal parts.
  8. Flatten one part of the dough and roll it out to 2mm thickness. Repeat the process with the other three parts.
  9. Trim the uneven sides and cut a rectangle.
  10. Cut the rectangle sheet into triangle crackers and poke them with a fork or knife point.
  11. Line a baking tray with aluminium foil. Place the mathris on the tray.
  12. Preheat the oven at 200 degree celsius for 15 minutes.
  13. Place the mathris in the preheated oven. Bake at 200 degree celsius for 10 to 12 minutes.
  14. Allow them to cool. Store in an air tight container.
Mustard Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
Chilli Cheese Topping
  1. Mix both ingredients together. Whisk them into a smooth paste. Place a dollop of the topping on the mathri.
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