Friday, July 9, 2021

Soy Chap Hyderabadi Biryani

I am a big biryani lover and just love different ways  to make and different ingredients to make my biryani. I already have posted Soy chap Dum Biryani, but this is little different than dum. This biryani is very flavorful , spicy and lip smacking good. I keep my soy chap can in the pantry and leftover chap will go in freezer for later use. I am not making chap at home since you will never get that texture from home made. 

This recipes serves two and I used 3 sticks of soy chap. You can always adjust the quantities as per your taste and quantity. Biryani has just two steps, make rice separately  and make masala separately and then cook it in layers and done. If you have time, you can give dum too  otherwise perfectly layered one is fine to eat it. I had it with Raita and papad. 


Ingredients : 

3 soy chap stick in brine from can
2 cups basmati rice
2 big onion finely sliced
1/2 cup tomato puree
1 tbsp. ginger garlic paste
2 green chilies slit
whole spices - cinnamon stick , cloves, black and green cardamom, star anise, bay leaves
2 tbsp. biryani masala
1 tbsp. turmeric powder
1 tbsp. cumin coriander powder
1/2 tbsp. red chili powder
2 tbsp. Kashmiri red chili powder - its not spicy but for the great flavor
1/2 cup coriander and mint leaves chipped
Salt as per taste
3 tbsp. ghee
1 tbsp. oil for frying chap

Method : 

In big pot bring water to boil. Add salt, whole spices and add soaked and washed rice in it. Cook till the rice is done 85-90%, I personally like 80% since it will get more flavor in it while cooking with masala.

When rice is done, drain the extra water and keep it aside. I like to take out whole spices too since my kids don't like to eat those masala by mistakes and any ways, you got all the flavor in rice so you don't need it now. 

Now let's prepare masala, 

First take the sticks out of the chap, cut it from middle and make 3 inches long pieces.

Heat the oil and fry those pieces till its golden brown in color. 

Keep it aside. 

In the same pan, now add ghee and fry the onions till its golden brown. Take it out 2-3 tbsp. of onion to garnish on the top.

Now in the leftover onions, add ginger garlic paste and chilies and cook till its raw smell goes away. 

Add the tomatoes and cook till its cooked perfectly and masala is dry. 

then add all powder masala and salt and  mix it. Add fried chap pieces and water just to coat the masala. 

Cook for 2 minutes. 

Add cooked rice on top of the masala, then chopped coriander and mint leaves and leftover fried onions on top. 

Sprinkle biryani masala on top and my secret yellow curd mix and  cook it on low flame with cover for 10 minutes. 

Remove from heat and keep it aside for 10 minutes. DONT TOUCH THE HOT RICE, you don't want to break it. have patience. 

Once its little cool down, mixed gently to serve it and enjoy it with raita, dal, papad or as it is. 





























Thursday, July 1, 2021

Plant Based Meatballs Sliders

I just love to explore new cuisine or ingredients, so when I see this product and above all it was on sale I have to buy it so I can try it. One Friday I decided that its going to be the sliders for the dinner. I had nice brioche buns for that and perfect sliced mozzarella cheese to go along with it. On a side I made roasted vegetables and French fries to complete the meal. and it was enjoyed by everyone in the family. 

I have made it with red marinara sauce but you can have it with pesto also. There are lots of ways to use this meatballs in any cuisine you can think of it. You will see more recipes in the future since I have a lot to share with you all. 

You can make kofta curry from this, IKEA style meatballs, soup, spaghetti and meatballs or go in to Asian directions too. 




Ingredients :

1 pack of Meatballs you can use whatever brand you like
2 cups of Marinara sauce
8 Slices of Mozzarella cheese
8 Brioche buns

Method

Heat a pan , when its hot add the frozen meatballs in it. and cook 1- to 15 minutes till its cooked from all sides. Other way you can do it in the oven too. Bake it at 375F for 15 minutes.

When its done, put mozzarella cheese on one side of the bun and toast it on griddle or pan and other side just as it is toasted. 

If you want you can warm up the marinara sauce also so everything is on same temperature. 

When cheese is melted, take two meatballs and put it on the bun , cover it with other side of the bun,  now its up to you if you want you can break the balls and have it or as it is. I like mine whole so I had it as it is along with my roasted vegetables and fries. 

Perfect weeknight meal is ready under 20 minutes. 













Friday, June 11, 2021

Quick Malaysian Styled Vegetable Curry

If there is any restaurant that I missed going to is, in Hoboken's Satay Malaysian one, We saw it from construction to finish phase and visited so many times when we used to lived there that owner used to know us and get hot sauce before we ordered anything since he knew that I love spicy food. He make sure that whatever we order it comes out vegetarian. 

Its been a almost  one and half decades we moved from there and visited , but that taste is still on my tongue and wanted to make same thing for me without stepping out of my home and finally did it. This is as simple as it is but flavor is there and oh so delicious. Eggplant and okra , tomato is a staple ingredients in this dish, instead of Tofu you can add other protein. and just make curry with few chicken in it and it will becomes another dish, I will make that soon and will share it but of course without chicken though.

This dish is very common to find in Malaysia at street hawker stalls that sells this. The colorful vegetables and not so spicy curry always make my wanting more. 

The sauce is from fresh red jalapenos, shallot, garlic and ginger, make a paste and mix it with coconut milk and vegetables. You just need plain rice to soak up the goodness of the curry. 


Ingredients : 

4 tbsp. oil
2 small eggplants, cut into 2 inch long matchsticks
6 okra, removed tips and sliced
1/2 cup chopped cabbage
2 tomatoes cut in to wedges
1 onion cut in to slices
1 cup red jalapenos (depend upon your spice level)
1 shallot roughly chopped
3 garlic cloves
2 slices of ginger
2 tsp.  cumin powder
2 tsp.  coriander powder
1 tsp turmeric powder
2 cups vegetable stock
1/2 cup tofu cut
3 curry leaves
salt as per taste
1 cup coconut milk
1 tbsp. freshly squeezed lime juice


Method : 

Heat a pan, add 2 tbsp. oil and cook eggplant and okra, you just need to cook eggplant and okra so its raw taste will go away. Once its done, take it out. 

To make the paste, add jalapenos, shallot, garlic , ginger and 1 tbsp. oil in blender. Make a fine paste.

Heat the same pan again. Add the remaining oil and sauté the chili paste, stirring often, cook till extra water evaporates and paste is cooked. 

Add cumin, coriander , turmeric and sauté for few more seconds until nice aroma comes. 

Add the vegetable stock, and bring it to boil. Once its gets boiled, add the cabbage, tomatoes, eggplant, curry leaves .

Cook the vegetables for 2-3 minutes then add coconut milk and check for seasoning , add salt and cook for another 2-3 minutes. 

When its done, add lime juice, taste and adjust the seasoning again if needed. 

Serve warm with plain Jasmin rice or any white rice. 

For me I have to have this curry with hot sambal on side , without that my meal is not complete. 
























 


Friday, June 4, 2021

Korean Spicy Garlic Eggplant

If you follow my blog, by now you should have known that I love eggplant, round, long , thick, thin, any shape eggplant I can eat it. This is my new favorite way to eat eggplant, its so flavorful and its goes perfect with steamed rice. You don't need any fancy rice with this since eggplant has so much flavor you need to enjoy that with plain rice. You can make this as per your taste, mild or spicy since it has gochujang and Korean red pepper powder. 

I made this for my diner and leftover I enjoyed it for my lunch next day and it was tasted even better. 

so lets start making it. You need long purple eggplant for this.



Ingredients : 

2 purple eggplant
2 to 3 cloves of garlic chopped
1 green onion chopped
2 tbsp. soy sauce
1 tbsp. agave syrup, honey or sugar or maple syrup
1 tbsp. sesame oil
1 or 2 tsp. gochujang sauce 
1 tsp. Korean red pepper powder or flakes
2 tsp. sesame seeds

Method : 

Remove caps of eggplant. Depend upon the eggplant size, cut it in 3 inches long then cut into halves lengthwise.

Bring water to boil in a steamer pot. 

Put all the cut eggplants skin side down on steamer. 

Cover and steam for 5 minutes. 

While its cooking combine, garlic, green onion, soy sauce, agave, sesame oil, gochujang , red pepper powder in a serving bowl. 

When eggplant is done cooking, remove from steamer and cool it down for 5 minutes or till you can handle. 

Once its cold cut eggplant in three pieces lengthwise. 

Add it to the sauce mixture and mix gently with spoon not to break it. if you can handle the heat in your hand , use hand to mix it otherwise wear gloves and mix it. 

Garnish with sesame seeds and serve with warm white rice. 





















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Welcome all food lovers

Hi Welcome to my blog. I am stay at home mom with two cute kids, one boy and one girl and only masi of my amazing nephew. I love to cook and make new friends so lets start a new friendship. You can contact me at patel.linsy@gmail.com.


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