INGREDIENTS :
DONDAKAYA - 1 LB (SLICED)
URAD DAL - 1 TSP
CHANNA DAL - 1 TSP
MUSTARD SEEDS - ½ TSP
CUMIN SEEDS - ½ TSP
CASHEW - ¼ CUP
CURRY LEAVES - 1 STEM
ONION - 1 BIG CHOPPED
RED CHILLI - 3 BIG
COCONUT - 5 SMALL PIECES GREATED
CORIANDER POWDER - 1 TSP
OIL - 3 TBLSP
INGREDIENTS FOR PAKODA:
OIL - FOR FRYING PAKODA
CHANA FLOUR - ½ CUP
ONION - 1 SMALL (SLICED)
CHILLI POWDER - 1 TSP
SALT - TO TASTE
PREPARING PAKODA -
Take a bowl and chana flour, add a pinch of salt and chilli powder. Now add sliced onions pieces and some water to make it like a batter. Mix it well.
Take a pan and keep the oil for frying the pakoda. Place the flour batter (along with onions) into oil (Tip: Make sure you place the batter in small portions into oil, so you get nice crispy pakoda). After frying, keep the pakoda aside.
Now take dodakaya and cut them into slices, also cut the onions. Take a pan, add oil, after heating add some turmeric powder. Now add all the ingredients (Mustard, Urad dal, Channa dal, Mustard Seeds, Cumin Seeds, Cashew, Curry leaves, Onions, and Red Chilli) one after other. Fry them little and then later add the dodakaya pieces then add little salt and mix it well.
Keep the lid for few min and steam cook. Then add chilli powder and coriander powder and fry in medium flame.
Now add the pakoda to pan and fry for few more min. Later put the grated coconut and mix it well. After it is fried remove into a bowel
It is ready to serve.
INGREDIENTS FOR DAAL:
TOOR DAAL – 1 CUP
MOONG DAAL - ¼ CUP
MASOOR DAAL – 1TBLSP
CHANNA DAAL - ¼ CUP
GREEN MOONG DAAL - ¼ CUP
URAD DAAL – 1TBLSP
MUSTARD – 1TSP
JEERA - ½ TSP
HING – 1PINCH
RED CHILLI – 1
CURRY LEAVES - FEW
BAY LEAF – 1 SMALL
CINNAMON - ½ INCH
TURMERIC POWDER - ¼ TSP
SALT – TO TASTE
CHILLI POWDER - ¼ TSP
GARAM MASALA POWDER - ½ TSP
CORIANDER LEAVES – FEW CHOPPED
INGREDIENTS FOR BHAATI:
WHEAT FLOUR – 2 CUPS
AGAVINE (VAMU) – 1/3 TBLSP
GHEE \ OIL - 4TBLSP
SALT – TO TASTE
Preparation of Daal:
Take all the daals and soak them for nearly 1 hour.
After soaking, add water to daals, and cook them in pressure cooker (two or three whistles). OR cook in microwave for 25 mins.
Take a pan, add some oil \ ghee, after heating add little Turmeric powder then add Mustard, Jeera, Hing, red chilli, Bay leaf, Cinnamon stick, and curry leaves and let them fry little.
Now take the cooked daal and mix in the fried ingredients. Add some salt, chilli powder and garam masala powder, then add some water and make it a medium thick liquid. Cook for some time. Later add the chopped coriander leaves and keep it a side.
Preparation of Bhaati:
Take a bowl and 2 cups of wheat flour, add pinch of salt and agawine (vamu) then add 4 tblsp of ghee\oil mix them well while adding little water to make the dove soft.
Now take the dove and make them into equal balls. Keep the wheat balls in the silver foil and bake them in the conventional oven for nearly 20 min one side and then 15 min the other side in the heat of 350.
Now remove bhaati and let them cool. Now make the bhaati into pieces (medium or small as you like) and place them in a bowel and then add the cooked daal.
Now it is ready to serve
INGREDIENTS :
SHRIMPS - 1 LB
RICE - 1 CUP
OIL\GHEE - 4 TBSP
GINGER - 1 TSP(PASTE)
GARLIC - 1 TSP(PASTE)
CHILLI - 4 BIG
CURRY LEAF - 1 STEM
MINT LEAF - ½ CUP
SALT - TO TASTE
CHILLI POWDER - ¼ TSP
TURMERIC POWDER - ¼ TSP
YOGURT - 2TBSP
ONION - 2 BIG(SLICE)
CARDAMOM - 3
CLOVES - 6
CINNAMON STICK - 1INCH
SAJEERA - 1TSP
CORIANDER POWDER - 2 TSP
BAY LEAF - 2 SMALL
MAZE - LITTLE
BIRYANIMASALA POWDER - 1TBLSP
Take 1cup of rice wash it. Add two cups of water and put it a side.
Now marinate the shrimps by taking shrimps into a bowel and adding some oil. Then add salt, chilli powder, little shrimp masala powder. Add the half spoon of ginger and garlic paste, 1tbsp of yogurt and coriander powder or coriander leaves. Mix well and marinate for nearly ½ an hour.
Take a pan, add some oil or ghee. After heating put the cloves (4), cardamom(2), 1/2 inch cinnamon stick, bay leaves,and sajeera. Fry little and then add the soaked rice into fried ingredients. Add salt as per your taste. Mix well and then add 2 cups of water. Place lid and cook on a medium flame until the rice is cooked.
Now take a pan, add oil. After heating add turmeric powder, curry leaves, two cloves, one full cardamom with shell,cinnamon stick ,and maze little. Then add onion slices and chillies, ginger garlic paste. After these ingredients are fried, add marinated shrimp and cook until the water (extracted from shrimp) thickens. Add little masala powder and cook for another min. Then remove the shrimps aside.
Now add the yogurt in the left over shrimp oil and then add chopped coriander leaves and mint leaves. Now add the fried shrimps and mix well.
Now place the cooked rice on top of the shrimps and steam cook in low flame for at lest 5 min. Now take the food color mix it with the water sprinkle it on the top of the rice. and put the lid for few more min. Shrimp biryani is almost ready, remove the whole contents into a big bowel to mix it nicely. Garnish and now it is ready to serve.
