Peel plantains and cut them into fingers and soak them in salt water.
In a deep pan pour one cup water and add ginger garlic paste, salt, cumin seeds powder and turmeric. When it starts boiling drop plantains which are cut into fingers. Cover with lid.
Allow to cook till fingers are soft. Off the flame.
Add red chilly powder and mix carefully without breaking the fingers and divide them into 4 equal portions.
Heat frying pan and pour 1tbsp of oil and shallow fry one portion of fingers.(As shown in the below picture).
Repeat the process till all fingers are fried (for each portion 1tbsp of oil is good enough)
Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside
For Biryani:
Prawns (above fried prawns)
Basmati Rice
5 cups (rice cooker cup)
Ginger Garlic paste
2 tbsp
Salt
to taste
Green Chillies
10-12 (grind into coarse paste)
Onions
2 cups (sliced)
Coconut and poppy seeds paste
Coconut grated - 50 g Poppy seeds - 2tbsp (combine and grind into fine paste)
Whole garam masala
Cloves - 12 , Cardamom - 8, Cinnamon - inch size pieces 4, (blend into coarse powder) and
Bay leaves - 3
Oil Ghee
2 tbsp 2 tbsp
Water
7 ½ cups (1 : 1½ )
Mint
cup
Coriander leaves
cup
Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
Heat oil and ghee in a heavy bottomed vessel.
Fry bay leaves and coarse powdered garam masala for a minute.
Now add onions and fry till onions are translucent.
Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
Add poppy seeds and coconut paste. And fry till oil separates.
Add measured water (7½ cups) and salt to taste.
When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid, the rice in now 1/4 or half cooked.
Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.
Coventional Oven:
When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased oven proof pan.
Cover with foil and bake at 400 F for 20minutes (or) till rice soft
In a food processor/mixer jar put tomatoes, green chilles, coriander leaves, ginger and garlic paste, curd, red chilly powder, turmeric and salt and grind into paste.
In a mixing bowl put the chicken, food color(optional) and above paste and combine well. Make sure that chicken is well coated.
Place it into refrigerator for a minimum of 2hrs.
Heat oil in frying pan. Add curry leaves and fry till they become a little withered.
Now add chicken and mix well. When it starts boiling cover with lid and cook on medium heat. Give a stir in between.
When chicken is cooked. Remove the lid and keep stir til chicken is dry. Off the flame.
Cut chicken into cubes. To this add ginger garlic paste, salt, chilly powder and salt and 1tbsp lime juice, mix well. Marinate for at least half an hour.
Now to this add 1tbsp soy sauce, green chillies paste, green chilly sauce, maida, corn flour, pepper 1tsp, ajinomoto and one egg white. Mix all the ingredients well.
Deep fry them in oil til light brown in color and keep aside.
Heat 2tbsp of oil in kadhai.
Add finely chopped ginger and garlic and fry for a min, then add green chillies and curry leaves and fry for a min. Add soy sauce, vinegar, pepper power, inch of salt and onions and fry for a min.
Now add fried chicken pcs and red food color water and mix well. Stir fast til dry. Remove from heat.
In a deep sauce pan add 2cups of water, tomatoes, coriander leaves, curry leaves, garlic, red chilly powder, tamarind, salt, turmeric and green chillies and boil for at least 10-5 Min's until tomatoes are cooked.
Allow it to cool and smash the tomatoes with hand or with lentil/dal masher. Take out the juice as much as possible. Strain the juice and throw out the pulp.
Again keep the tomato rasam on heat add 1/2cup water and bring to boil. While boiling add coriander and cumin seeds powder and check salt and spicy. Allow to boil for 3-5mins.
Now in separate pan heat ghee and give tempering/tadka and add to tomato rasam.
Wash rice and soak for 30 Min's before you preparing biryani.
Heat oil and ghee in heavy bottomed stockpot. Add sliced onions and fry til onions are translucent.
Now add ginger garlic paste and fry for 2-3 Min's.
Then add whole garam masala (cloves, bay leaves, cinnamon,cardamom)and fry til it turns to golden brown.
Then add chilly powder,turmeric and eggs and mix well.
Add rice and fry for 3-5Min's and now add measured water, salt, mint leaves and garam masala powder and give a nice stir. Lower the heat and cover with lid and allow cook on steam for 20Min's.
Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and garnish with coriander
Soak rice flakes in curd for 2hrs and soak rice in water for 4hrs.
Grind rice and rice flakes along with curd in mixer jar into smooth paste. Add required water while grinding. The batter consistency should be like dosa batter.
Take this batter into a bowl and add onions, green chillies, cumin seeds and salt. Mix well and cover the batter and set aside in a warm place for 8-9 hours or overnight for fermenting.
Now heat tawa and take one ladleful of batter and pour on tawa starting from sides and finishing off in the middle. Not need to spread like ordinary dosa. Pour one 1tsp of oil on sides and when it turn to light golden brown, turn and fry on the other side.
In bowl add mushrooms, tomato sauce, soy sauce, chilly sauce, ajinomoto, vinegar, giner garlic paste, chilli powder, salt and curd. Mix well and keep aside for 15mins.
1.Pressure cook cauliflower, carrot, beans, potatoes (do not cut into pieces). Remove potatoes and keep aside. Make a fine puree with remaining vegetables. Reserve stock. Peel potatoes and cut into cubes.
2.Heat 4tbsp of oil. Fry Cardamom, Cinnamon, Cloves and Bay leaves.
3.Now fry onions. When onions are translucent add capsicum fry for 2mins.
Eggs - 3 Rice - 1 1/2 cup Carrot- One (chop finely) Capsicum - One(chop finely) Spring onions - 1/4cup(chop finely) Onion - 1/4 cup(sliced finely) Pepper - 1tsp salt to taste ajinomoto-1/2tsp Soy sauce- 1tsp Chilly sauce- 2tsp
Directions 1. In a boiling water cook the rice by adding 2tsp of oil and salt. When rice is done , strain the water. Do not cook the rice too much. 2. In a big frying pan heat 3tsp of oil ,break the eggs and cook them as crumbled egg by adding 1/2tsp of pepper and salt to taste.Fry eggs until done. Shift into bowl. 2. In the same pan heat 3tbsp of oil and fry the onions for 2Min's then add carrot and capsicum and bean and fry them for 2Min's. 3. now add soy sauce, chilly sauce, salt, pepper,green onions and mix well. Now add rice and cooked crumbled egg. Mix well. At the end add ajinomoto. Check the salt and pepper(if needed u can add more). Do not fry the rice too much. ** serve hot with any Manchurian or Chilly sauce
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