Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
Here is a recipe for a classic, restaurant-style Vegetable Biryani:
Ingredients:
- 1 cup basmati rice
- 1 large onion, thinly sliced
- 2 medium-sized tomatoes, chopped
- 1 cup mixed vegetables (such as carrots, peas, beans, and potatoes), chopped
- 1 inch ginger, grated
- 4 cloves of garlic, grated
- 2 green chilies, sliced
- 2 tablespoons of coriander leaves, chopped
- 2 tablespoons of ghee or oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt, to taste
- 2 cups of water
- 1/2 cup of milk
- 1/4 teaspoon of saffron strands
- 1 tablespoon of lemon juice
- 2 tablespoons of fried onions
Instructions:
Rinse the basmati rice several times until the water runs clear, then soak for 30 minutes.
In a large heavy-bottomed pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle.
Add the bay leaves, cinnamon stick, cloves, and cardamom pods and sauté for a few seconds.
Add the sliced onions and cook until they are golden brown, around 10 minutes.
Add the chopped tomatoes, grated ginger, and grated garlic, and cook until the tomatoes are soft, around 5 minutes.
Add the mixed vegetables, sliced green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, and salt, and stir well.
Add 2 cups of water, bring to a boil, then reduce the heat and let it simmer for 10 minutes.
In a separate pan, bring 2 cups of water to a boil and add the soaked basmati rice. Cook the rice until it is partially done, around 7-8 minutes. Drain the rice and set aside.
In a small saucepan, heat the milk and saffron strands together until the milk turns yellow.
In a large heavy-bottomed pan, layer the partially cooked rice and the vegetable mixture, starting and ending with the rice. Sprinkle lemon juice, fried onions, and the saffron-milk mixture on top.
Cover the pan with a tight-fitting lid and let it cook over low heat for 20 minutes, or until the rice is fully cooked and the flavors have infused.
Serve hot, garnished with coriander leaves and fried onions.
Enjoy your delicious, restaurant-style Vegetable Biryani!
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