Monday, July 25, 2016

Paneer Biryani Recipe

For the second day of BM#66, I had this yet another Paneer Biryani noted down that I wanted to make for my kids. It was Saturday and it was traditional South Indian meals for the elders and knowing that kids won't eat that, I wanted to make a quick biryani for the kids. Since they love paneer in any form, thought I could make one quickly. 

Then I got busy with something and boys said they wanted a paneer fry. So Amma offered to make it for Konda. In the end, all three of them again had this for their meal after a good serving of Paneer fries.

Paneer Biryani

Ingredients Needed:

For the Marinade

Paneer Cubes - 2 cups
Cumin powder - 1 tsp
Ginger Garlic paste - 1 tsp
Browned onion - 1/2 cup
Chili powder - 1 tsp
Curd - 1 cup
Salt to taste
Turmeric powder a pinch
Garam Masala - 1/2 tsp

Marinade for 10 min

To make the Masala

Butter - 1 tbsp
Shah Jeera - 1 tsp
Ginger Garlic paste
Paneer marinade
Cooked Basmati Rice - 2 cups
Milk - 1/2 cup

How to make Paneer Biryani:

Wash and soak the basmati rice for 20 mins. In thrice the amount of water, boil rice and when it's almost done, drain the water from rice and let it sit for 5 mins with lid covered. Then spread the rice for it to cool and also for the grains to separate.

Deep fry onions till brown and add it to the paneer marinade.

Mix the paneer with the marinade and let it sit for 10 mins.

In a nonstick pan, heat butter and oil, add shah jeera. After few seconds, add ginger garlic paste. Then add the paneer marinade and simmer till the mixture is cooked well.

Simmer for 5 mins till everything comes together.

Now take a wider kadai or pan, grease with little butter/ghee, add the rice and the masala and fluff and toss together for the rice to get mixed well.

Add it back to the nonstick pan, and add milk, cook in dum with a tight lid for 15 mins.

You could alternatively layer it with rice and masala before doing the dum.

Once done, fluff the rice and serve with any side dish or as such




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Sunday, July 24, 2016

Chocolate Zucchini Bread | Eggless Chocolate Zucchini Bread

For the final week of BM#66, I have opted to do Bookmarked recipes. I have a huge cookbook collection and as if that's not enough I go about bookmarking recipes that catch my attention. This Chocolate Zucchini Bread looked so sinful that I had to make it. 

When I got those Zucchinis I completely forgot about this recipe and was wondering what to do with that remaining Zucchini plus for this theme. When I saw this recipe I was thrilled that I could finally make this. I used only all-purpose flour and the cake came out quite sweet and made a wonderful snack for school.






Chocolate Zucchini Bread

Ingredients Needed:

Flour - 1 and 1/3 cups
Cocoa powder - 2/3 cup
Salt - 1/4 tsp
Baking Powder - 1.5 tsp
Baking Soda - 1/2 tsp
Vegetable Oil - 1/2 cup
Sugar - 1 cup
Yogurt - 1/2 cup
Vanilla Extract - 1 tsp
Zucchini - 1.5 cups, grated
Dark Chocolate Chips + Milk Chocolate Chips - 1/4 cup
Dark Chocolate Chips + Milk Chocolate Chips - 1/4 cup for topping
Almond flakes - 1/4 cup

How to make the Bread

Pre-heat the oven to 170 C. Line a 9"x5" loaf pan with parchment paper and set aside.

Grate the Zucchini and keep it aside.

In a bowl take the flour, cocoa powder, salt, baking powder and baking soda and fluff together.

Then add all the wet ingredients, mix well. Finally, add the grated zucchini along with chocolate chips. Use the spatula and mix gently.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle chocolate chips and almond flakes evenly on top of the batter.

Set the oven to 170 C, bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.

Remove from oven and cool in pan for 10 minutes. Then remove bread to a wire rack and cool completely. Store in an airtight container when completely cooled.

Warm for 30 secs when serving.

Notes:

The original recipe is a mix of all-purpose flour and wheat flour. I used only all-purpose flour. The recipe also called for creaming oil and sugar. I will try that next time.

I increased the sugar to 1 cup as this was for kids and I was not going to do any frosting.

If the bread is not done by 50 mins, cover with foil and bake for another 10 mins.


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