Fuss Free Vegetarian Biryani

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Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.

I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!

This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.

Hope you enjoy this dish and are having a wonderful weekend. Much love, D x

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INGREDIENTS

2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 cloves
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
Water

A whole large pot of pre cooked boiled rice

METHOD

In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds.  Once they sizzle away, sprinkle in the red chilli seeds.  Sauté the red onion and pepper until soft

Mix in the grated carrot and courgette with all the seasoning and spices.  Combine well, reduce to a low heat, cover and cook for 10 minutes

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Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes.  Meanwhile pre heat the oven to 200°c

Once the biryani veg is prepared.  Layer a large rectangular oven dish with the boiled rice (2cm depth)  pour over all the prepared curry and spread evenly.
Cover with the remaining rice

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Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy.  Serve with a cooling raita or kadhi

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Cream of garlic soup

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I love, love Garlic! And so does my husband!!!   Phew! Thank God! Or we would have a problem! Lol 😉

This is the first time I have made a soup predominantly using garlic as a base.  I was extremely surprised how even though, I used up to six cloves of garlic, it was not overpowering at all.  I think once the garlic stews in the vegetable stock it becomes incredibly gentle and sweet.  Not pungent at all!

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The rest of the vegetables especially the carrot and potato really make it into a hearty filling and nutritious soup! One that is on our Favourite soups list for sure!
Make yourself a hot bowl, sit down and relax…Happy Monday! Much love D x

INGREDIENTS

6 garlic cloves
2 medium red potatoes peeled & quartered
1 large carrot, peeled & chopped
1 small white onion chopped
1 litre hot vegetable stock
1 tbsp olive oil
½ cup milk
Water if needed
Salt & Pepper to season
Red dried chilli flakes optional

METHOD

• In a large saucepan, heat up the oil, throw in all the garlic/vegetables and sauté for a few minutes

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• Pour in the hot vegetable stock into the saucepan and bring all to a boil

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• Then simmer on a low to medium heat until all the vegetables are tender.  You may need to add a little water to assist the cooking

• Using an electric hand blender, whizz all the veg into a soup, stir in the milk

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• Finally season with salt and pepper

• Serve with some fresh crusty buttered bread

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Cucumber and Carrot Raita

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The most simple way to make a raita that will go so well with a spicy curry. The cucumber will cool your palette and the carrot will add a slight sweetness. So lovely and refreshing especially in the spring and summer months. I make so much as we can’t get enough of it!

INGREDIENTS

1 medium cucumber finely grated
1/2 medium carrot grated
4 tbsp natural yoghurt
4 tbsp water
1/2 tsp salt
1 1/2 tsp cumin and coriander powder
A little chilli grated depending upon heat required
Handful of chopped fresh coriander

METHOD

1. Put all ingredients in a bowl apart from salt and fresh coriander. Mix well

2. Season with salt, stir and top with the fresh coriander.

3. Serve with a curry of your choice and naan bread.
☆ Goes nicely with spicy chickpea masala, recipe on the blog already!