cooked to relish meal of spinach pulao and aubergine fritters with raita

Day before Yesterday I spoke about cooking something different on Instagram this post is about that dish which I cooked for the dinner this is not something which I prepare daily something for which I went out of my comfort zone as I didn't feel like preparing chapathi thanks to my back pain so thought of cooking spinach pulao for dinner paired it with aubergine fritter and onion tomato raita ya loved this simple yet exotic meal a bit different from everyday meal .

Recipe Name - Spinach Pulao
Ingredient
Rice basmati two cups (soaked for 30 mins)
Spinach leaves 200gm
Garlic one chopped
Onion chopped one
Tomato one chopped
Salt as pet taste
Oil to cook
Half tsp of turmeric powder
One tsp of garam masala powder
Cashew three chopped
Almond two chopped
raisin seven to eight
Asafoetida a pinch
Cumin seeds one tap
bayleves crushed two
Preparation
Boil water in a pan ,once the water is boiling
 add the soaked rice and cook it till its done
Drain and keep aside.
Procedure
Heat oil in non stick pan
Add asafoetida ,cumin seeds and bay leaves and let it splutter
Add chopped garlic and onion and keep frying till they are brown
Add salt, turmeric powder ,garam masala and tomato
Keep stirring till oil is seen along the sides
Add chopped tomato and spinach leaves & cover and cook
After few minutes add half cup of water and let it simmer
Remove from flame and keep aside .
Once it cools down blend it with the help of blender
Keep aside .
In the same pan add half tsp of oil add chopped cashews
Almond and raisin fry for a minute or two ,
Drain and keep aside.
Add the drained rice and the puréed spinach mix
Fry for two minutes remove from flame and keep aside.
Serve warm garnished with fried nuts and raisins .
Aubergine Fritters
Ingredient
brinjal sliced one
Chickpea flour three tbsp.
Carom seeds one tap
Salt as per taste
Garam masala powder one tip
Rice flour one tbsp.
Procedure
In a mixing bowl add chickpea flour
And all the above ingredient except brinjal
Add one fourth cup of water
make a nice batter add the sliced brinjal
Heat oil in non stick pan
Add the brinjal slices one at a time
Keep turning the sides till its brown from both sides
Drain and sprinkle chat masala that's how I love to eat
 serve warm with the spinach pulao and raita.

`linking this post to
#recipeoftheweek event hosted by A mummy too.
That's all friends ,wish you all happy week ahead
Take care and happy blogging.

Mutton Dum Biryani perfect meal for busy days,.

This is another meal which i truly enjoy cooking,
though it takes hours to prepare this
but still cooking this one pot meal is like
cooking therapy  for me .

Prepared this one pot meal
when i was busy with preparation
for Advays Birthday.

Perfect for weekends
or some family get together
this one gonna be my favorite
forever,..:-)

Paired this Dum Mutton Biryani
with onion tomato raita and
sun dried potato chips from home .
Recipe name Mutton Dum Biryani
Preparation time one hour 
Cooking time one and a half hour
Recipe of Chicken Dum Biryani blogged here
replaced chicken with goat meat 500 gm
rice three cup
rest all ingredient and procedure same as blogged for chicken dum biryani..

This platter is joining
Thali Mela hosted by Srivalli of Cooking 4 all seasons
The Weekly Story week 78 hosted by Colours Dekor.
thats all friends ,take care and Happy Blogging.

Lucknowi Chicken Biryani with Onion Tomato Raita

One noon Advay slept and thus this happened
prepared Lucknowi Chicken Biryani
paired with Onion Tomato Raita
and relished the meal.
For me its really essential for Advay to be sleeping when i preparing something like this or thetime just doubles up,for me it took some two and a half hr to prepare the meal
Coming back to todays recipe

Lucknowi Chicken Biryani with Onion Tomato Raita
Preparation time one hr
Cooking time one hr
Ingredient for Chicken
chicken pieces 600gm
poppy seed paste one tbsp
almond paste one tbsp
ginger garlic paste one tbsp
boiled onion paste of two onion
salt as per taste
red chili powder half tsp
garam masala powder one tsp
cumin seeds one tsp
green cardamom two
clove two
cinnamon crushed half inch
Preparation
Almond paste
soak almonds in hot water for 30 mins
run through blender and keep aside.
Poppy seed paste
soak poppy seeds in warm water for 30 mins
run through blender and keep aside.
Boiled Onion paste
ingredient
onion two
bay leaves three
black cardamom one
boil peeled onion with black cardamom and bay leaves for 20 mins
run through blender and keep aside
Ginger Garlic paste
six clove of garlic and half inch of ginger
run through blender and keep aside.

Procedure
heat one tbsp oil in non stick wok
lower the flame and cumin,cardamom ,clove and cinnamon
once its starts spluttering add ginger garlic paste
followed by boiled onion paste
keep stirring till onion starts changing colour
add poppy seed and almond paste
keep frying till oil is seen along the sides
followed by chicken pieces,red chili powder and salt
mix everything together and fry for 5 mins
add half cup of water and cover and cook
sprinkle garam masala powder and let it simmer for 5 mins
before removing from flame .

Ingredient for Rice
Basmati rice two cup
green cardamom two
cinnamon half inch broken into pieces
Procedure
Boil water in a wok
add cardamom and cinnamon
add soaked and drained rice
let rice cook till water is absorbed.
Ingredient needed to serve
fried onions
saffron strands soaked in milk
raisin one tbsp
cooked chicken
cooked rice
Preparation
Fried Onions
Ingredient
onion one sliced
oil two tsp
Procedure
Heat oil in non stick wok
Add sliced onion and fry till onions
become caramalised and brown
drain on kitchen towel and keep aside.
Saffron in Milk
Warm one tbsp milk
add five strands of saffron and keep aside.
To serve
place a layer of rice
top it with chicken pieces ,saffron milk,fried onions and raisin
repeat the same,
serve warm with onion tomato raita.

For Onion Tomato Raita

Ingredient
curd beaten one cup
salt as per taste
pinch of red chili
onion one chopped
tomato half chopped
to temper
mustard seeds pinch
oil one fourth tsp
curry leaves five
dried red chili two
Procedure
Mix all the ingredients in the curd and keep aside
heat oil in wok
add mustard seed,curry leaves and dried red chili
after two minutes pour on raita
serve with biryani.
 linking this post to
The Weekly Story -44 hosted by Colours Dekor
Joy from Fasting to Feasting fourth edition hosted by Kitchen Flavours
For OtherChicken  Biryani recipes blogged at Asan Khana
Mughlai Biryani
Chicken Biryani
Parsi style Chicken Biryani
Hyderabadi Chicken Biryani
Thats all friends,take care and Happy Blogging.

Weekend Meal - Aloo Matar Wadi curry with Ajwain Kachodi

It's been more then a week since I am back from India,things have been pretty hectic since past few months but I am glad that things are back to normal .
Advays summer break is on so most of the time is spent entertraining him which includes trip to library,playground ,swimming class and other numerous things to keep him busy till his school opens.

Coming back to today's post sharing with you all lunch platter which I prepared this weekend.
recipe of ajwain kachodi blogged here
recipe of onion tomato raita blogged here

 For the semidry Aloo matar wadi curry
Ingredient
Homemade moong dal wadi half cup
Potato two cubed
Onion one chopped coarsely
half cup green peas
Tomato one chopped coarsely
Garlic two cloves chopped coarsely
Salt as per taste
Oil to cook
Whole masala
Cumin one tsp
Asafetida pinch
Dry red chili three crushed
bay leaves two crushed
green cardamom two
powdered masala
red chili powder half tsp
turmeric powder pinch
coriander powder half tsp

Preparation
heat one fourth tsp oil in non stick pan
once hot lower the flame and stir fry moong dal wadis
once they start changing colour remove from flame and keep aside.
Procedure
In the same non stick pan add half tsp oil
and add whole masala and lower the flame
add chopped onion and garlic and keep stirring
once onion starts changing colour add tomato
and powdered masala followed by salt
keep stirring till oil is seen along the sides
add cubed potato,stirfried wadis and green pea
fry everything for two to three minutes
transfer the content to pressure cooker
and pressure cook for one to two whistles.
serve warm with poori,raita and pickle .

for other wadi /bari recipe blogged on asan khana click here
linking this post to Weekend wrap up 38 hosted by Colours Dekor.
Thats all friends,will catch up with you all soon
take care and happy blogging.