Wheat Rava Biriyani

May 31, 2008

This summer I am in Hyderabad, at my daughter’s place. When you think of Hyderabad the first thing that comes to your mind is the Hyderabadi Biryani, very rich and very delicious.

Not only in Hyderabad , but also across India people are great fans of this dish called Biriyani. Biriyani is most often made during festival time or during wedding reception. Biryani is made using basmathi rice and this dish has lots of vegetables and oil.

Wheat Rava Biryani is specially for those who are diabetic and those who are on diet. This biryani has very less oil and contains lots of vegetables. It is as tasty as any other Biryani.

Here is the recipe for you:

Ingredients

  • One cup of wheat rava
  • One cup of mixed vegetables ( finely chopped)
  • One onion (chopped)
  • One tomato(chopped)
  • One small piece of ginger
  • 2 green chillies
  • 3 or 4 flakes of Garlic
  • Few coriander leaves
  • Few mint leaves
  • 1 small piece of cinnamon
  • 2 cloves
  • 1 cardamom
  • 1/2 tsp poppy seeds
  • 1/2 tsp saunf
  • Few bay leaf
  • 11/2 tsp cooking oil
  • One cup of curd
  • Salt to taste

Method

  1. Grind ginger, garlic, green chilli, coriander leaves and mint leaves into fine paste
  2. Powder all the spices (cinnamon, cardamom, cloves, poppy seeds and saunf)
  3. In a heavy bottomed pan, Put 11/2 tsp oil
  4. Add the masala powder
  5. Add chopped onion,Bay leaf and fry till it becomes soft
  6. Add the ground paste and fry till the raw smell disappears
  7. Add chopped tomato till it gets cooked
  8. Add all the vegetables and fry for 5 minutes
  9. Add wheat rava and fry for a while
  10. Add enough salt, one cup of curd and one cup of water
  11. Pressure cook the mixture ( Allow the whistle to come and sim it for 10 minutes)
  12. Serve hot with mixed raitha

Note: Use vegetables like carrot, beans, cauliflower, peas and capsicum.

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Sprouted Green Gram Kofta in Palak Gravy

May 31, 2008

Palak/Spinach contains minerals like calcium, iron, potassium and sodium which are very essential for the body resistence and haemoglobin production. If you are someone who is diabetic or someone who is on diet, then you must include palak quite often in your meal.

Now that it is summer everyone must take saag or spinach for the coolant effect it gives to your body.

In this recipe I use palak or spinach for making the gravy and sprouted green gram for making Koftas.

This dish turned out very well for me. Both my children and husband relished this dish.

Here is the recipe for you:

Ingredients for making Kofta

  • One cup of sprouted green gram
  • half onion (Chopped)
  • 100 gms of Tofu Panner
  • One tsp Red chilli powder
  • One tsp Jeera powder
  • Salt to taste
  • Bread crumbs for coating
  • Enough oil for frying

Ingredients for making gravy

  • One bunch of palak leaves
  • One onion
  • One tomato
  • One small piece of ginger
  • 3 or 4 flakes of Garlic
  • 2 green chillies
  • 1/2 tsp daniya powder
  • 1/2 tsp garam masala powder
  • Little kasuri methi
  • Salt to taste

For Seasoning

  • One tsp cooking oil
  • One clove
  • One cinnamon
  • One cardamom

Method for making sprouted green gram Kofta

  • Grind green gram Sprouts without adding water.
  • Mix grated Panner, chopped onion, chilli powder, jeera powder, ground sprouts and salt in a bowl and make a thich dough.
  • Make oval shaped koftas.

  • Coat the Koftas using bread crumbs and keep it aside.

  • In a Kadai Heat oil and deep fry the Koftas till they turn brown and crispy.

Now the Kofta is ready.

Method for making gravy

  • Cook Palak leaves with enough water in a pan.
  • Allow it to cool and make paste using mixer.
  • Make onion paste and tomato paste.
  • Grind ginger, garlic and green chillies into fine paste.
  • In a frying pan put 1 tsp oil.
  • Add cinnamon, clove and cardamom and fry for a while.
  • Add chopped onion and fry till it becomes soft.
  • Add the onion paste and fry till it turns brown..
  • Add ginger garlic and green chilli paste and fry till the raw smell disappears.
  • Add tomato puree and fry for a while.
  • Add daniya powder and garam masala powder and fry till the smell comes.
  • Add the palak paste, enough salt, enough water and little kasuri methi and cook for 5 minutes.
  • Add the kofta in the Palak gravy before serving.
  • Serve hot with Phulka/Thepla.

Note:

  • For diabetics and those on diet use microwave oven for making koftas. Do not deep fry.
  • Add koftas in the palak gravy before serving. Otherwise the koftas will get soggy.