How to make Egg And Potato Biryani easily

 

Craving for Biryani? Here’s my go to egg and potato biryani recipe all from scratch!

 There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Even Biryani Masala Recipe is included in this detailed video which you will be able to follow easily.

The addition of potato comes from the Kolkata style Biryani and the potatoes take it to another level.

 The video contains how to cook rice for Biryani. I have explained every step. The potato and the rice are cooked till seventy percent and then after layering, they are cooked on dum….till done.

 This boiled egg and potato biryani can be converted to a vegetarian recipe by simply omitting the eggs. Suggested: Vegetarians may replace the egg with paneer.

 My anda aloo biryani recipe is one for keeps. I hope you enjoy it as much as I do!

 Click the link to watch the video:

EGG AND POTATO BIRYANI                   Serves 4 to 5

Ingredients  

FOR THE BIRYANI MASALA

Black Cardamom – 3 to 4

Green Cardamom – 1 tbsp

Star Anise – 2

Cloves – 4

Bay leaf – 1

Cinnamon – 2 inch

Pepper corns – ½ tsp

Mace – 1 whole flower

Coriander seeds – 1 ½ tbsp

Dry red chili – 1 (optional)

 

FOR THE RICE

Basmati rice – 2 cups

Salt – 1 tsp

 

WHOLE SPICES

Black Cardamom – 1

Star Anise – 2

Bay leaf – 2

Cinnamon – 1 inch

Mace – 1 whole flower

 

FOR THE EGG AND POTATO GRAVY

Onion (finely chopped) – 1 cup

Brown onion/ fried onion – 1 cup

Bay leaf – 1

Cinnamon stick - 1

Cumin seeds – ½ tsp

 

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chilies chopped – to taste

Whole green chilies – 3 to 4

Boiled eggs – 6 to 8

Potatoes – 3 to 4 large

Fresh tomato paste – 1 cup

Green coriander chopped – ½ cup

Vegetable oil – 4 tbsp

Ghee – ¼ cup

Curd/Yogurt (beaten)  – ¼ cup

  

POWDERED SPICES

Coriander powder – 1½ tsp

Garam Masala powder – ½ tsp

Cumin powder – ½  tsp

Red Chili powder – ½ tsp

Turmeric powder – 1/3 tsp

 

FOR LAYERING

Dried Rose Petals – 1 tbsp

Essence of Kewra – a few drops

Melted ghee – 2 tbsp

Saffron – 2 large pinches

Hot milk – 1/3 cup

 

Method:

1.    Dry roast the ingredients FOR THE BIRYANI MASALA on low heat till the spices release their aroma. Cool completely and grind to a fine powder.

2.    Wash and soak the rice for 15 minutes. Then let it drain on a strainer for half an hour.

3.     In a large pan take one and a half liters of water. Put it to heat; add in the WHOLE SPICES and the salt. When it comes to a boil add in the rice. Cook the rice on high till it is cooked 70%. It should still have a bite to it. Then drain it and spread it out onto a tray.

4.    FOR THE EGG AND POTATO GRAVY: Peel wash and cut the potatoes in half or large chunks. Deep fry the potatoes on low heat for 3 minutes till they are light golden. Remove and keep aside.

5.    In a heavy bottom pan, heat the vegetable oil and 1 tablespoon of ghee. Temper it with the bay leaf, cinnamon and cumin seeds. Add in the chopped onion, a bit of salt and fry till light brown. Add in the ginger, garlic and chilies. Cook till the raw smell goes away. Pour in the tomato paste and cook briefly. Add in the POWDERED SPICES and cook till the oil starts separating.

6.    Add in half of the fried onion, the potato pieces, eggs and half of the chopped coriander leaves. Cook stirring continuously for a minute. Add in 2 tsp of the prepared Biryani Masala. Cook for a minute longer and take out the eggs. Keep them aside.

7.    Season the potatoes with salt and mix well. Pour in a cup of water. Cover and cook till the potatoes are almost done. Turn off the heat and add in the beaten curd. Mix well. Remove half of the potatoes and gravy and keep aside.

8.    FOR LAYERING: Soak the saffron in the hot milk for half an hour. Spread a layer of rice (half of it) over the potato gravy in the pan. Add in the whole green chilies. Drizzle with half of the saffron milk, ghee, rose petals and coriander greens. Sprinkle a few drops of the essence of kewra. Repeat with the remaining potato and rice.

9.    Sprinkle some brown onion on top. Cover and cook on absolutely low heat for 15 mins or till the potatoes are done. Check with a toothpick or skewer. Turn off the heat and rest it for 5 minutes.

10. Serve with the eggs and some salad and yogurt on the side.

© Rinki’s Kitchen

Chili Cheese Puri

 

Puri and Cheese together in a bite? Watch how to make chili cheese puri for that special weekend breakfast.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The puri is made with a mix of flours and semolina. As such, it has a slight crunch to it that is most enjoyable. When you bite into it you get a hit of cheese coming through and the occasional chili bits.

This recipe is for keeps and can make any breakfast or brunch memorable.

I like to serve it with a gravy style potato curry. So when are you making it?

Click the link below for the video: 

CHILI CHEESE PURI           Makes 16

Ingredients

Whole wheat flour/Atta – 1 cup

All purpose flour/Maida – 1 cup

Semolina/Suji (fine) – ¼ cup

Carom seeds/Ajwain – a large pinch

 

DRY SPICES

Coriander powder – ½ tsp

Cumin powder – ½  tsp

Chaat Masala powder – ½ tsp

Kasuri Methi/Dry Fenugreek leaves powder – ¼ tsp

Red Chili flakes – ½ tsp

 

Processed cheesev(grated) – 50g

Coriander leaves (chopped) – 2 tbsp

Salt – ¼ tsp

Vegetable oil – for deep frying + 1 tbsp

 

Method:

1.    In a large bowl, add in the flours and semolina. Crush the carom seeds in your palm and add to the bowl.

2.    Add in the DRY SPICES and salt. Mix well. Pour in 1 tbsp of vegetable oil. Mix again.

3.    Add in the processed cheese and coriander leaves. Mix again.

4.    Add water little at a time and knead. The dough should not be too soft.

5.    Cover and let it rest for 15 mins.

6.    Knead a final time and divide the dough into 16 equal portions. Shape into perfect balls. Roll out each ball with the help of a little oil into puris.

7.    Deep fry the puris in medium hot oil till they puff up and get a golden brown colour. Drain on absorbent paper.

8.    Serve them hot with potato curry.

© Rinki’s Kitchen

PURI WALE ALOO WITHOUT ONION GARLIC

 

Want  to make your weekend special? Try my Puri Wale Aloo without onion garlic with puri or kachori of course…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

It is a quick and easy recipe that can be made exactly to your taste. This tari wale aloo without onion garlic is perfect to cook up on short notice too. Kids too enjoy this sabzi with puri.

 

Though inspired by the halwai style aloo sabzi (without onion and garlic), I have toned it down to suit my taste. The recipe is vegan, vegetarian and Jain too. Tastes awesome…     

 

PURI WALE ALOO WITHOUT ONION GARLIC     Serves 4 to 5

Ingredients

Boiled Potato – 3 large

Cumin seeds – ½ tsp  

Carom seeds/Ajwain – ¾ tsp

Cinnamon stick - 1

Chopped green chilies – to taste

Grated ginger – 1 tsp

Fresh tomato paste – 1 cup

Kasuri Methi/Dry Fenugreek leaves powder – ¼ tsp

Garam masala powder – ½ tsp

Vegetable oil – 2 to 3 tbsp

Black salt – to taste

Salt – to taste

Chopped coriander – 1 tbsp

Whole/Slit green chili – 2

 

 

SPICE MIX

Coriander powder – 1 ½   tsp

Cumin powder – 1 tsp

Amchoor/Dry Mango powder – ½ tsp

Chaat Masala powder – ½ tsp

Turmeric – ½ tsp

Red Chili powder – ½ tsp

 

 

Method:

1.    Peel and break up the boiled potatoes using a fork or a knife. The pieces should not be too small or too large. Keep aside.

2.    In a small bowl, add in the SPICE MIX and a little water. Mix to form a thick paste. Keep aside.

3.    Heat the oil in a pan. Temper it with the cumin seeds, carom seeds and cinnamon. Add in the chopped green chilies and cook briefly.

4.    Add in the SPICE MIX paste followed by the grated ginger.  Cook on low heat till the oil starts separating. Next, add in the tomato paste. Cook till the oil separates. Add in the chopped coriander stems.(Reserve the leaves)

5.    Add in the boiled potato. Season with salt and black salt, cook on medium heat stirring continuously. Pour in a cup of water or more if needed. Cook uncovered for 2 to 3 minutes or until the gravy thickens. Adjust the consistency by adding more water if required.

6.    Sprinkle the Kasuri Methi powdr and Garam Masala powder. Mix well. Turn off the heat.

7.    Add in the whole or slit green chilies and cover it for a minute.

8.    Sprinkle with chopped coriander leaves and serve with puri, kachori or paratha.

© Rinki’s Kitchen 

Spaghetti Aglio Olio With Mushroom

 Don’t feel like cooking today? Watch what you can do… mushroom aglio olio spaghetti…the easiest pasta dish ever…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Aglio Olio in Italian translates to garlic and oil in English…Aha! It’s that simple a recipe.

This is totally my version of the popular Italian recipe and I cook it exactly to my taste.

I can use any excuse to make it…feeling lazy to cook or craving spaghetti or movie night dinner…the list is endless. The best part is that my family enjoys it too.

 

The spaghetti recipe with chili garlic mushroom is ideal for young people who want to cook a hassle free meal. It’s filling and flavourful.

This spaghetti aglio olio with mushroom  is a versatile dish that you can serve up on numerous occasions!

 Click the link below for the video:

 

MUSHROOM AGLIO OLIO SPAGHETTI       Serves 2 to 3

Ingredients

Spaghetti – 250g

Button Mushroom – 10 to 12 medium

Garlic (sliced) – ¼ cup or more if you like

Red chili flakes – to taste

Parsley (Dried) – 2 tsp or to taste

Oregano (Dried) – ½ tsp

Processed cheese(grated) – 2 tbsp

Parmesan cheese(grated) – 4 tbsp

Salt – to taste

Extra Virgin Olive oil – 4 tbsp

 

Method:

1.    Boil water in a large pot. Season with salt and add in the spaghetti. Let it cook in the boiling water.

2.    In the meantime, wash clean and roughly chop the mushrooms. Slice the garlic.

3.    Heat the oil in a pan and add in the garlic slices. Cook till the garlic slices turn light golden in colour. Add in the chopped mushroom and toss it up. Add in the chili flakes and season with salt. Cook stirring till the mushrooms are done.

4.    Check on the spaghetti. If it’s cooked, then strain it and keep aside. Reserve half a cup of the pasta water.

5.    Sprinkle the parsley and oregano over the mushroom and give it a toss. Add in the cooked spaghetti and toss well. Check and adjust the seasoning. Add in both the cheese and give it a final mix. (If it looks dry, add in a bit of the pasta water and mix well.)

6.    Serve immediately. Garnish with a sprinkling of parsley and parmesan.

© Rinki’s Kitchen

Potato Cheese Grilled Sandwich for Breakfast

 Does your mouth water when you hear “Grilled”, “Cheese”,“Sandwich”? This is the recipe for you… try my potato cheese grilled sandwich for breakfast…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

You could make this grilled veggies cheese sandwich for breakfast any day with readily available ingredients. The recipe is very simple and good for beginners and experts alike. The sandwich tastes out of this world and is very filling too.

Kids love it and grownups too love to indulge in this cheesy buttery goodness…

 

The perfectly grilled sandwich has a crunchy exterior and lots of textures and flavours inside it. Every bite is delightful!

 This is a vegetarian recipe.

POTATO AND CHEESE GRILLED SANDWICH        Makes 2 sandwiches

 

Ingredients

Bread slices - 3

Boiled potato – 1 medium

Tomato – 1 medium

Onion – 1 medium

Capsicum – ½

Coriander leaves – ½ tbsp (chopped)

Cheese slice – 1 or 2

Grated cheese – 2 tbsp or enough to cover a slice

Butter – 3 tbsp

Mayonnaise – 4 tbsp        

Tomato ketchup – 1 to 2 tbsp

Red chili sauce – to taste

Red chili flakes – to taste

Dried oregano – to taste

Chaat Masala powder – to taste

Black salt – to taste

 

Method:

1.    Chop up the coriander finely. Thinly slice the onion, tomato and capsicum. Slice the boiled potatoes.

2.    Mix together the mayonnaise, tomato ketchup and red chili sauce. Beat well till combined. Keep the chili mayo aside.

3.    Lay down two slices of bread and butter them generously. Sprinkle the chopped coriander. Arrange the sliced potato to cover the entire surface. Season with chili flakes, black salt and chaat masala powder.

4.    Place some thinly sliced onions over the potato and cover it with a cheese slice. Apply chili mayo on another slice of bread. Place it mayo side down over the cheese slice.

5.    Apply the top (or the other side of that slice) with mayo also. Arrange tomato slices on the mayo to cover the entire surface. Place some slices of capsicum on top. Season with black salt and oregano. Sprinkle some grated cheese on top.

6.    Take the third slice of bread and butter it. Place the butter side down on the grated cheese and press lightly.

7.    Heat a grill pan. Butter the sandwich on one side. Place it on the hot pan with the butter side down. Now, butter the top. Cook on low to medium heat for one and a half minutes on each side or until the cheese melts.

8.    Remove from heat and cut into two. Serve hot for breakfast or as snack.

 

© Rinki’s Kitchen

Eggless Lemon Blueberry Cake

 

Don’t believe me when I tell you that this cake recipe is super easy….try it out!

My eggless lemon blueberry cake is moist, spongy and melts in the mouth…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have been using this eggless cake recipe since a few years now. It can be made into many flavours actually. This never fail recipe is one for keeps.

Lemon and blueberry is a classic combination that is very popular as a cake flavor. I have used fresh lemons in the recipe for their zest and juice, as also dried blueberries.

All ingredients for the cake were at room temperature. I used a stand mixer to blend the liquid ingredients but folded in the dry ingredients gently. As a result the cake turned out to be delicate as always…

Make your tea time special with this cake!

 Click the link below to watch the video:

EGGLESS LEMON BLUEBERRY CAKE       Serves 8

Ingredients:

 

FOR THE FLOUR MIX

All Purpose Flour - 1 ½ cup

Baking Soda – ½ tsp

Baking Powder – 1 ½ tsp

Salt – a pinch

 

FOR THE LIQUID MIX

Lemon zest – 1 ½ tsp

Lemon juice – 2 tbsp

Vegetable oil – ¼ cup

Melted butter – ¼ cup

Superfine/Powdered Sugar – ¾ cup

Curd/Yogurt – ½ cup

Vanilla essence – 2 tsp

 

Milk – ¼ cup or a little more

Dried blueberries – ½ cup

 

Method:

1.    Brush a 7” cake tin with oil or butter. Line it with butter paper or parchment paper and oil over it. Keep aside.

2.    FOR THE FLOUR MIX: In a bowl add in all the ingredients and mix well with a whisk or sift the ingredients 2 to 3 times. Keep aside.

3.    FOR THE LIQUID MIX: In a large bowl, add in the sugar and lemon zest. Mix well till the lemon flavor becomes intense. Should take 2 to 3 minutes.

4.    Add in the curd or yogurt and mix till the sugar dissolves completely.

5.     Pour in the oil, butter, lemon juice and vanilla essence. Mix to combine. That’s done.

6.    Now, add THE FLOUR MIX in 3 parts to THE LIQUID MIX and fold in gently with a spatula after each addition. Add in ¼ cup of milk and fold it in. Add a little more milk if required to get a light and fluffy cake batter.

7.    Reserve a few blueberries, to the rest add a teaspoon of flour and toss to coat them. Add the flour tossed berries into the batter and fold in.

8.    Pour the batter into the prepared tin. Smooth the top. Sprinkle the reserved berries on top.

9.    Bake in a preheated oven at 170 °C for 20 minutes or till done.

10. Cool on a wire rack. Serve plain or with some whipped cream on the side at tea time.

 

© Rinki’s Kitchen

Egg Potato Samosa Recipe...

 

You are looking for an egg samosa recipe….try my Egg Potato Samosa Recipe…you will love it…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

To make a tea time special this egg and potato filling samosa recipe is just perfect. The first bite reveals the egg inside…anyone would love that surprise!

Though this is a samosa with egg filling, it also has the spicy potato packed with flavor. The delicious  anda aloo samosa is made with wheat flour 😊 The wheat flour pastry for the samosa results in darker coloured samosas.

The recipe includes in detail…how to make potato filling for samosa, how to make the dough for samosa, how to shape samosa and also how to fry samosa …

 

Every step has been explained in detail and you will be able to follow the recipe smoothly…

So, when are you making it?

 

EGG POTATO SAMOSA RECIPE            Makes 16

Ingredients:

FOR THE SPICE MIX

Coriander seeds – 4 tbsp

Cumin seeds – 2 tbsp

Green cardamom – 4 to 6

Dry Red Chili – 1 or 2

 

FOR THE PASTRY DOUGH

Whole wheat flour/Atta – 2 cups

All Purpose Flour/Maida – ½ cup

Carom seeds/Ajwain – a large pinch

Vegetable oil – 4 tbsp

Salt – to taste or ¼ tsp

Chilled water – as needed to make a stiff dough

 

FOR THE POTATO FILLING

Boiled Potato – 4 large or 6 medium

Vegetable oil – 1 ½ tbsp

Panch Foron/Bengali five spice – ½ tsp

Grated ginger – 1 tsp

Chopped green chilies – to taste

Turmeric – ¼ tsp

Red Chili powder – ½ tsp

SPICE MIX – 2 tbsp

Salt – to taste

Chopped coriander – 2 tbsp

 

FOR THE EGG FILLING

Boiled eggs – 4

Chaat Masala powder – ½ tsp

Red Chili powder – ½ tsp

SPICE MIX – ½ tsp

Salt – to taste

Chopped coriander – 1 tbsp

 

 Method:

1.    FOR THE SPICE MIX: Roast all the ingredients on low heat till the spices release their aroma. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE PASTRY DOUGH: In a large bowl, mix the flours, salt and crushed carom seeds. Add in the oil and mix well till it resembles wet sand. Add chilled water a little at a time to form a stiff dough. Knead till smooth. Cover and keep aside for 10 to 15  mins.

3.    FOR THE POTATO FILLING: Crush one boiled potato with a fork. Peel and chop up the rest into small pieces. Heat oil in a pan and temper it with the panch foron (a mix - fennel, fenugreek, mustard, cumin and onion seeds).

4.    Add in the potato, ginger, green chili, SPICE MIX, turmeric, red chili powder and salt. Mix well and cook for a minute. Turn off the heat, sprinkle the chopped coriander and let it cool down completely.

5.    FOR THE EGG FILLING: Cut the boiled eggs lengthwise into 4 or quarters. Sprinkle the salt, chili powder, chaat masala powder, SPICE MIX and chopped coriander. Keep aside.

6.    MAKING AND FILLING THE SAMOSAS: once the dough has been rested, knead lightly and divide into 8 equal portions. Roll out each portion into an elongated puri or flat bread that is slightly thick. Cut along the width to get two semicircles.

7.    Place a semicircle with the flat edge on top. Bring down one top corner to make a triangle with the top edge forming a vertical line. Bring the other corner to meet this corner. Apply a little water to the joint and overlap the pastry to seal it. Press down slightly. Now, lift and open up the cone. Hold it between your thumb and index finger with the pointed tip facing down.

8.    Fill a tiny bit of the potato filling. Then place a piece of egg in the center, align it to fit the tip. Fill up the rest of the space with potato filling. Taking the joint as the front, pinch to form a single pleat at the back edge. Then apply a bit of water to the open edge, carefully bring the open end of the together and pinch to seal. Make the samosa sit on its bottom and shape it with your fingers. Repeat with the rest.

9.    Deep fry the samosas in mildly hot oil till they turn crispy.

10. Serve with tomato ketchup or chutney of your choice along with a hot cup of tea.

NOTE: The samosas will have a golden brown colour due to the use of wheat flour in the recipe.

© Rinki’s Kitchen