Aloo Posto

aloo posto

Ingredients:

•  potato/aloo : 4 medium
•  posto/poppy seeds : 4-5  heaped tbsp
•  kalonji/kalo jeera: 1/4 tsp
•  salt as per taste
•  sugar :1/2 tsp
•  tumeric powder : pinch(optional)
•  slit green chilies: 3-4
•  mustard oil:4-5 tbsp

Procedure:

1)   Peel and cut potatoes in small cubes and soak in water , else they
      will develop black spots.

2)   Heat  4 tbsp oil in a Pan and add mustard Oil.

3)   Add kalonji and wait till they sputter. Add green chillies too.

4)   Add the potato cubes in the oil.( with a pinch of haldi/turmeric powder)

5)   Fry the potato lightly till they develop a golden colour.Add salt.
      Do not over or deep fry them.

6)   Add the posto/poppy seeds paste.

7)   Cook on medium heat till the paste has uniformly coated the potatoes.

8)   Sprinkle very little water and if you want you can add sugar.

9)   Cover and cook till the potatoes are done.

10)  At this point add about 1 tsp of mustard oil and stir well before you
       turn off the heat.

11)  Take care so that the potatoes don't get mashed up.
        Serve with hot steamed rice.

Vegetable Biriyani

vegetable biriyani

Ingredients:

• Basmati rice : 2 cups
• Onion : 1 large thinly sliced
• Ginger paste : 1tsp
• Garlic paste : 1tsp
• Green chili Paste :2-3
• Tomato : 1 medium chopped
• Kashmiri Red chili Powder : 1/4 tsp
• Shan  Biriyani Masala : 2 tbsp
• Mint leaves : 1 tbsp
• Clilantro leaves: 3 tbsp
• Cauli flower : 2 cups cut into big florets
• Potato: 1 large cut into cubes
• Peas : 1/2 cup
• Beans : 1/2 cup cut length wise
• Carrots : 1/2 cup cut into cubes
• Yogurt : 1 cup
• Ghee /clarified butter : 3-4 tbsp
• Oil : 1-2 tbsp
• Bay leaves: 2-3
• Cardamom : 4-5
• Cinamon : 1" 
• Cloves/ laung : 4-5
• Saffron : pinch
• Salt to taste
• Sugar :1 tbsp
• Water : 4 and 1/2 cups
• Milk : 2 tbsp

Procedure:
1)  Heat oil/ ghee in a heavy bottomed pan.
2)  Add sliced onion ,saute till nice and brown.Reserve half of the
     onions for garnish.
3)  In the same pan add ginger-garlic-chilli paste. Lightly fry
       for 2-3 minutes.
4)  Now add chopped tomato and fry till it becomes mushy and
      there is no raw smell.
5)   Add chili powder and biriyani masala with a sprinkle of water .
       Fry for 2 minutes.
6)   Add chopped mint leaves and cilantro leaves and mix.
7)   Add chopped vegetables and saute for another couple of minutes.
      You can also use frozen vegetables instead of fresh  ones.
8)   Now lower the heat and add 1 cup of beaten yogurt with salt.
       Mix well.
9)   Cover and cook for 8-10 minutes.
10) Remove masala from heat and put it in a deep microwave safe bowl.
11) Mean while wash rice and soak for 30 minutes.
12) In a pan add ghee/oil .Tamper with  bay leaves, cardamom,
      cinnamon, cloves.
13) Add the rice washed and drained.
14) Saute rice for 4-5 minutes at medium heat.
15) Now put rice over masala, mix gently.
16) Add water double the amount of rice. Add sugar and salt.
17) Heat few strands of saffron in milk and add that.
18) Now put in the microwave and select the option your
      microwave takes for rice.
19) keep stand for 5-6 minutes.

      Serve hot with raita.