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com

CMYK

Vegetable Biriyani
INGREDIENTS Rice Carrot Beans Potato Caulipower Onion Tomatoes Curd Mint leaves Coriander leaves Ginger Garlic Cardamom Cloves Cinnamon Oil Green chillies Chilli powder Coriander powder Turmeric powder 500 gms 100 gms 100 gms 100 gms 1 no 150 gms 100 gms 100 ml 1 bun 1 bun 10 gms 10 gms 3 nos 3 nos 1 bark 150 gms 10 gms 15 gms 20 gms 2 gms

Athiradi

Bagara Baingan
INGREDIENTS Brinjals Coriander seeds Red chillies Green Chillies Onion Tomatoes Coconut Cloves garlic Sesame seeds Turmeric pwd Tamarind pulp Mustard seeds Jaggery Curry leaves Coriander leaves Oil Salt - 12 nos - 4 tbps - 6 nos - 4 nos - 2 nos - 2 nos - 1/2 no - 6 nos - 3 tbps - 1 tsp - 1/4 cup - 1 tsp - 1 ball - 1 sprig - 1 cup - 100 ml - to taste

Cooking
Dr.Chef Damu

METHOD: v Cut all the vegetables into cubes. v Grind together ginger, garlic, green chillies, coriander leaves and tomatoes. v Keep a vessel on the ore add oil add garam masala. v Add sliced onion fry till golden brown in colour. v And add ground masala saut well. v Add all the vegetables and saut add mint leave. v Add chilli powder, coriander powder, turmeric powder, mi[ well, add curd and washed rice, allow to cook-onish on dum and garnish.

METHOD: v Slit brinjals lengthwise in quarters without breaking. Heating 8 tbsp oil in a pan and fry the brinjals till half cooked. Drain and reserve. v Heat 1 tbsp oil in a pan and fry coriander seeds, chillies, turmeric, chopped onion and tomatoes. Grind together with coconut and garlic. v Roast the sesame seeds and grind them. Mi[ tamarind pulp with the ground masala and sesame powder and stuff this into the brinjals. Place the brinjals in a deep pan and bring to a boil with masala water. Add salt and jaggery and cook till the gravy is thick. v Heat 1 tbsp oil in pan and fry the mustard seeds and curry leaves. When they pop, pour over the brinjals. Simmer once more. v Garnish with coriander leaves and serve with parathas. v A hydrabadi e[otic vegetable preparation served with briyani.

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