vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses.

How to proceed• Combine the rice, toovar dal and salt in a bowl and mix well. Divide into it 2 equal portions and keep aside. This delicious roasted mashed brinjal dish is one of the most comforting things to eat along with crisp paranthas. Large brinjals are charred on an open flame, mashed and mixed along with chopped onions, tomatoes and basic spices. The mouthwatering smoky flavour that comes from charring the baingan is what makes this dish so amazing. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. How to proceed to make vegetable biryani• Combine the curds, coriander and saffron colour in a bowl and mix well. Turn off the heat. Garnish with chopped coriander leaves and transferKala Desi Chana into a serving bowl.Grease a microwave safe bowl with ghee, spread ½ the fried onions and ½ the rice-dal mixture evenly over it using a spoon. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame.

tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with 20 amazing images.

Combine the onions and oil in a microwave safe plate and microwave on high for 4 to 5 minutes or till the onions turn crispy. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Missi rotis are one of the most delicious parts of a bread basket. Whole wheat flour and gram flour dough is flavoured with a freshly ground spice mix and pan fried on a tawa. Add a dollop of butter and missi roti is ready to eat with your favourite sabzi. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. Ingredients for tomato shorba are easily available in every Indian kitchen.

I wouldn't call myself a fan of Pakistani food as pretty much every restaurant has the same menu/flavours so you really know what you are going to get. However, I never turn down the chance to go to Desi Khana in Stratford Rd (nr the... traffic lights at Foremans Rd junction) because the food is exceptionally good. We always have a fine range of starters and, perhaps because it is literally still sizzling on the plate as we serve ourselves, the taste is amazing and so obviously freshly cooked - as with any of the main meals we have had. Even the butter/ghee on the naan is still glistening and moist it's so freshly done.

vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Add the garam masala, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the tomato shorba soup all the more pleasing to the palate.

Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Allow the mixture to come to a boil over medium heat. Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes. Adjust the consistency and taste of the dish according to your taste, by adding water and spices. If adding water let Kala Desi Chana simmer for few more minutes. Let’s see why this is a healthy tomato shorba ? Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells.

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