Monday, April 26, 2010

Egg Biriyani

My poor blog has been neglected by me for almost a month because my kids fell sick and Ive been totally busy with them.Now that they have recovered,my hands have started to itch and here I am back to blogging with my egg biriyani post.

This dish was made by a guest blogger who is none other than......"drum roll please!!!!!!" my dear DH.In the coming weeks Iam gonna post a few dishes made by him.
He's a total foodie.He likes to try new dishes,though his favorite always remains the Tamil cuisine.He always tweaks a recipe and is very innovative.

This recipe was a mix and match of many recipes from the blogosphere.So I would like to give credits to all blogs who have blogged about egg biriyani.

First He made the egg masala.When the biriyani is almost cooked,he mixed the egg masala along with the rice and cooked it until it was done.

Ingredients for Egg masala:
Hard boiled eggs : 4
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Finely chopped onion - 1/2 cup
Oil - 2 Tbsp
Salt to taste

Method :
Heat oil in a pan.Add the onion and saute till light brown.Add ginger garlic paste and fry till raw smell goes off.Then add turmeric powder,chilli powder,required amount of salt and the boiled eggs and saute for 2 minutes.Egg masala is ready.If you want you can slice the eggs.

Ingredients for biriyani:

Chopped vegetables - 1 cup(carrot,beans,potatoes,peas)
Mint - a few leaves
Green chillies - 2 slit lengthwise
Onion- 1 finely chopped
Tomato- 1 finely chopped
Ginger garlic paste - 1 tsp
turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Basmati Rice - 1 cup (wash and soak in water for 15 minutes and drain completely)
Water - 1 1/2 cup
Finely chopped coriander leaves - 2tbsp
Ghee - 2tbsp
Oil - 2tbsp
Yoghurt - 2tbsp

Spices :
Cinnamon - 1 inch stick
Cloves - 2
Star anise - 1
Bay leaf - 1

Method :
Heat oil and ghee in the cooker/heavy bottomed vessel.When hot, add the spices.Then add the onions and saute till it becomes light brown in color.
Then add the ginger garlic paste and fry till the raw smell goes off.Now add the tomatoes and saute till it turns mushy and cooked.Now add turmeric powder,coriander powder.
Then add mint leaves and saute till they wilt.
Add all the chopped veggies and keep on sauteing till they are slightly cooked but still crunchy.
Now add basmathi rice and saute till aroma comes.Then add the yoghurt and mix well.Add the required quantity of salt,1 1/2 cups of water and when it starts boiling,simmer the flame and close with a lid.Keep on checking the rice and stir occasionally and when it is almost cooked add the egg masala and switch off when the rice is fully cooked and the grains are separate.

Garnish with chopped coriander leaves.

Friday, April 2, 2010

Rise and Shine Muffins/Mocha chocolate chip muffins

Coffee + Chocolate,always a winning combination.These muffins surely will surely recharge you  in the morning.This is one of my favorite breakfast muffins.
It was perfect with a cup of coffee.
Ive used Medaglia D'Oro Instant Espresso coffee/powder .


6 tablespoons butter, softened

1/4  teaspoon salt

1 teaspoon vanilla extract

2 tablespoons instant coffee dissolved in 2 TB boiling water

3/4 cup semisweet chocolate chips

1 large egg

1 3/4 cups  all-purpose flour

1/4 cup cocoa powder

2  teaspoons baking powder

3/4 cup sugar

1/4 cup milk


1. Heat oven to 375°F. Grease /line a muffin pan with liners.

2. In large bowl, beat on medium speed: butter and sugar till light and fluffy. Beat in egg, vanilla, dissolved coffee powder,  until blended.

3. In medium bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips.

4. Divide batter among muffin-pan cups. Bake 25-30 minutes or until centers spring back when lightly pressed.Serve warm with a hot cup of coffee