The cardinal elements of a biryani are its spices—usually whole and sometimes ground—and floral waters Even when we don't add whole vegetables in a biryani, they can be partly cooked and added to the rice Add half of the whole spices to a sauce pan and then add water. Turn off the heat, open and you will be transformed into a world of fragrances and a whole lot of love The saffron would have turned your biryani a hue of yellow and the whole spices would have done their

south-eastern realm adopted the tanginess and soupiness of the Andhra chaaru along with its name but chose famed paanch-phoron, a combination of mustard, cumin, fennel, fenugreek and nigella seeds, along with whole juice extracted 1/2 tsp turmeric Salt to taste For the seasoning: 1 tbsp neutral oil 2-3 dried red whole

I keep them whole and not pounded to help the rice absorb their fragrance and not much of their robust Pro Tip: Don't be overwhelmed by the whole spices like cloves, peppercorns and cardamom listed in the cashews (optional) 1 tsp cumin 1 bay leaf 3-4 peppercorns 2-3 cloves 1 black cardamom, slightly crushed 2 whole Sauté the whole spices for a couple of seconds and then add cumin.

is unfamiliar, almost absent in the diet unless the person happens to live in a metro and shops at Whole Unembellished stir fries, often called bhujjis are tempered with jakhya and dry whole red chilies with If you leave the plains and go down south, a whole new world of cooking greens awaits you.

Adding dry whole spices in the tempering adds a smoky flavour to the dish and a tinge of nutmeg in the 250 grams of paneer (fresh homemade or store bought) For the gravy: 2 tablespoons of neutral oil, dry whole Let the oil smoke up a bit, and then add the dry whole spices.

For whole lentils like yellow moong or red masoor, boil the lentils to a consistency where they're tender Ingredients For the dough 2 cups whole wheat flour 1 tsp salt 2 tbsp gram flour (optional) ½ tsp carom optional) For roasting the parathas Ghee or oil as required Method Make the dough In a large bowl, add whole

large, cauliflower florets and green peas (feel free to use other vegetables of your choice) 2 tbsp oil Whole When the oil is hot, add the whole spices. Once fragrant, add the cumin, ginger and green chilies.

was a desired wartime food preparation during the Indian Mutiny in 1857, and was served with litti - whole Prick holes on both with a fork and apply 1/2 tsp mustard oil over both. I usually find that a whole eggplant takes a long time to char in an oven, and so, I slit the large eggplant

You can use whole white (hurled) urad dal or split white urad dal. You can also used whole/split black (unhurled) urad dal which packs a lot of fiber and texture to idlis Love those tiny perforated holes in an idli? That's from aerating the batter! To soak and grind: 4 parts of rice preferably parboiled - white, red or any other variety 1 part of whole

fenugreek, fennel, poppy and nigella seeds, cardamom, and asafoetida are used in different blends and as wholes Once you learn how to make and cook a good mustard paste, your tongue will discover a whole new world For the gravy: 1 and 1/2 tbsps mustard or neutral oil, 1 tsp nigella seeds, 1 dried whole red chili, Let them crackle, then add the whole dried red chilli. Next, add garlic.

bata (mustard paste): 1 tsp cumin, 1 tbsp black mustard, 4-5 garlic pods, peeled and washed, 1-2 dried whole 1/2 tsp pancha phutana (equal parts of cumin, mustard, fennel, fenugreek and nigella seeds) 1 dried whole Add the dried whole red chili, and once it smokes up, add pancha phutana.

tofu (or use another vegetable or nut if you don't want to use paneer or tofu) 2 and 1/2 tbsp oil Dry whole Add the spices, nuts and rice In the pan simmering with the cauliflower and peas, add the dry whole spices