Vegetable Layer Rice

Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.

This “layer rice” is also notoriously called Vegetable Biryani. However I would like to keep it the way it is 😉 Layer Rice.

You shall need: (Serves 4)

For the rice-

600 gms… Basmati Rice (Soak for 30min)

3… Bay leaves

2 tsp… shahi jeera

4…. Green cardamoms

5… peppercorns

Boiling water

2 tbsp… ghee

For the vegetables-

1 cup… cauliflower florets

3 tbsp… Oil

3-4… cubed potatoes

1/2 cup… peas

1/2 cup… cubed carrots (I didn’t add, as I didn’t have any)

1 tbsp… Kasuri Methi

3-4.. green chillies

1 tbsp… dried mint or 2 sprigs fresh mint leaves

2 tsp… Shahi jeera

3-4… green cardamoms

2-3… black cardamoms

2… bay leaves

For the Marinade-

1.5 cup… Curd (a little sour is good)

2 tbsp… Almond-Khus Khus seeds paste (Make it with a few tbsp of curd)

2 tbsp… kasuri methi

2 tsp… garam masala

Salt

Red chilly powder

1 tsp… Turmeric powder

For Assembling-

Browned Onion slices (fried)

2 tbsp… Ghee

10-12 strands of Saffron soaked in warm water

Method:

  • To the boiling water, add the bay leaves, pepper corns, shahi jeera, ghee and cardamoms.
  • Add the rice and salt. Let it cook for 15-17 min or until they are a little short of being fully cooked.
  • Drain it in a colander and keep aside.
  • In a wok, heat the oil. Add jeera, cardamoms and bay leaves.
  • Add the vegetables and methi with little water.
  • Cover and cook the veggies until they still have a bite. We dont want them to be over done.
  • In the curd, mix the spices, some fried onion and the almond khus khus paste.
  • Mix the curd with the veggies that are still warm.
  • Let it sit for about 10-12 min.
  • In a microwave safe bowl, add a layer of half the rice and put a sprinkle of garam masala, saffron, ghee and some brown onions.
  • Layer the veggies on top of this.
  • Now cover them with the remaining rice and add the ghee, saffron, garam masala and onions.
  • Before serving, put it in the lowest temperature setting of the microwave to heat everything through.
  • Serve with raita and salan.

photo 1 (1)

photo 3 (1)

photo 5 (1)

Cheers

Pallavi

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Red Velvet Cupcakes

I made these for the first time for an order of a dear friend, Simran, who blogs here. This one goes to the Home Baker’s challenge. Concept by Priya Suresh.

I read a lot about these, I will not lie. All the pics that I saw and all the recipe’s  I came across, had different qty of cocoa powder. I wanted the right red, so Wilton’s Christmas red came to my mind. Hopped to buy the 1Oz bottle for 385 bucks, it is worth every penny, I tell you 🙂

So here is recipe that made the prefect cloud like red velvet.

You shall need:

For the cupcakes:
1 1/4 cups …vegetable oil
1 cup… buttermilk
2 …eggs
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups… all-purpose flour
1 3/4 cups…. sugar
1 teaspoon …baking soda
3/4 teaspoon… salt
1 Tablespoon … cocoa powder

For the frosting:
250 gms… cream cheese [at room temperature]
1 cup…. powdered sugar
2 1/2 teaspoons vanilla extract
1/2 to 3/4 cup… cold heavy whipping cream (to be adjusted according to the consistency of the frosting)

Method:

For the cupcake-

  • In a bowl, mix oil, eggs, butter milk and red color.
  • On another bowl, sieve the dry ingredients.
  • Fold half of the dry ingredients in the wet at a time.
  • Mix well to avoid lumps but don’t over mix.
  • Pour 2/3 rd in a cupcake tray with liners.
  • Bake in a 180C pre heated oven for 20-25 min or until they are springy to touch.

For the frosting-

  • Beat cream cheese, vanilla,  butter and sugar until creamy.
  • Add whipping cream few tbsp at a time until you get the desired consistency.

Once the cupcakes are completely cooled, frost them as you please.

red velvet

Serve with love.

Cheers,

Pallavi