Tuesday, April 24, 2007

Methi Biriyani

This recipe was adapted from "SpiceRoot" by Malar Gandhi. I have added few bits and deleted some and end result was very tasty rice. Thank u so much.

Methi Biriyani


Basmati Rice- 5 rice cups (Use electric rice cooker cups)

Whole Masalas - { Whole Cloves - 10 no, Cardamom - 10 no. (smashed lightly), Cinnamon stick - 4 inch, Bay leaves - 5 no.}

Cumin seeds - 1 tsp
Green Chillies - 8 no. (slit lengthwise)

Onion - 1 no.
(sliced thinly)
Ginger and Garlic paste - 1 and 1/2 tsp each

Turmeric - a pinch
Whole tomato - 1 no.medium (chopped)

Coriander leaves - 1 handful
Frozen Methi leaves - 3 blocks or small bowl of fresh methi (keep this in warm water, until needed)

Oil - 1 tbsp + Ghee - 4 tbsp
Lite Coconut milk - {1 rice cup + Water - 6 and 1/2 rice cups + Salt - 3 tsp} - mix these and keep aside


1) Heat a wok, add oil and ghee when it is hot add cumin seeds, whole masalas. When it releases aroma add green chillies, fry.

2) Add onion and fry until light brown. Add gg paste and fry on medium heat.

3) Add turmeric powder and mix well. Add tomato pieces and fry on high until mushy.

4) Add squeezed methi leaves and chopped coriander leaves, fry until water is gone, mean while wash the rice 3 times and immediately follow point 5.

5) Add basmati rice to the above mixture, mix gently and fry until water evaporates and add this mixture to the electric cooker.

6) To the above add coconut water mixture and mix again keep the lid, switch it on. When it is done it goes in to off position. Please do not open the lid. After 10 mins remove the lid and wipe the lid with cloth to remove water content, do this for every 10 mins until u finished off 30 mins standby and serve.

Serve with Chicken 65 or Aloo Kurma and Perugu Chutney


Use Kohinoor basmati rice.


Methi = Fenugreek Leaves

Methi = Menthaku (telugu)

© 2007 by Rajani Rayudu

Sunday, April 15, 2007

Experiment Food

I have searched whole internet how to do Vangi Baath. In the end I ended up doing Vangi Baath recipe from "MasalaMagic" blogged by Latha. She is just so sweet in sharing the authentic way. Isn't she very humble person? ya!
Thanks Latha for your recipe and there are few other dishes too which I have tried from your blog and will post them later.

I have added 1-2 handful of peanuts in seasoning. I have also added some Frozen broad beans which I boiled in salted water for 5mins, and added them half way through frying eggplant and further fried. The beans complimented the eggplant and were very tasty!

Serve this with Perugu Chutney or Raita.

© 2007 by Rajani Rayudu

Monday, April 09, 2007

Sun-dried Tomato and Cashew Pesto


Sun -dried Tomato in oil - 3 tbsp
Cashews(unsalted) - handful (please do not roast)
Garlic - 3cloves
Parmesan cheese - 2 tbsp
Balsamic vinegar - 2 tbsp
Olive oil - 3 tbsp
Salt and Pepper - a pinch each
White vinegar - 1/2 tsp
Tabasco sauce - 1 tsp


Grind these altogether coarsely, check out the taste and season accordingly. Scrape these in a bowl and drizzle with olive oil on top and serve.

Serve with Ciabatta Bread and Avocado Oil on side. yum.................


Avocado oil can be eaten with freshly home made bread, just dip the bread in oil and eat. Serve this as an appetizer.

© 2007 by Rajani Rayudu