Aug. 31st, 2013

nverland: (Monthly-August)
[personal profile] nverland
Can you believe it's the end of another month? Me either. But there you have it, August is done and tomorrow is September. And we all know what that means. NEW THEME! Thanks for playing along this month, always appreciate the comments.

 photo tumblr_mcuzunMFA21qzt4vjo1_500.gif


Vegetable Biryani

For the garnish
2 tablespoons raw cashews
1 tablespoon flaked almonds
1/2 teaspoon fennel seeds
1/2 teaspoon black onion seeds (nigella seeds)
1 teaspoon virgin coconut oil
2 medium red onions, finely sliced
1/4 teaspoon salt

For the vegetable mixture
2 tablespoons vegetable oil
1 teaspoon virgin coconut oil
2 cinnamon sticks
4 cardamom pods
2 bay leaves
3 cloves
3 medium carrots, peeled and chopped into bite-size pieces
2 medium bell peppers, chopped into bite-size pieces
1 cup green beans, chopped
1 medium eggplant, chopped into bite-size pieces

For the spice paste
5 cloves garlic
1 inch fresh ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon salt
7 tablespoons water
Optional — 1 fresh green chili such as jalapeno

10 tablespoons vegan cream

For the rice
1 cup basmati rice
1 teaspoon salt
1 teaspoon virgin coconut oil
1 teaspoon sea salt
1-1/4 cups boiling water
1 cinnamon stick
3 cardamom pods
1 bay leaf
2 tablespoons dried unsweetened coconut
1/2 teaspoon turmeric
1/4 cup water

In a dry frying pan, toast the cashews, almonds, fennel seeds and black onion seeds for garnish. Pour into a small bowl and set aside to cool.

Add the coconut oil to the pan. Heat over medium heat and add the onions and salt. Cook about 15 minutes, stirring occasionally. The onions should very browned but not burned. Set aside.

Make the spice paste by adding all of the spice paste ingredients to a blender or food processor and blending until smooth. Mixture will be thin.

Heat the vegetable oil and coconut oil in a frying pan and fry the cinnamon, cardamom, bay leaf and cloves for a minute to release the oils and then add all of the vegetables. Fry these for about 5 minutes and then add in the spice mixture.

Continue to fry for another 5 minutes then reduce heat to low. Cover and cook for a further 10 minutes. Turn off the heat, remove the whole spices and stir in the vegan cream.

Pre-heat the oven to 400 degrees and prepare the rice.

Soak rice in cold water to cover and 1 teaspoon salt. Let sit for 1 hour, then strain rice in a sieve and rinse well.

Heat the coconut oil in a saucepan over medium heat. Add the cinnamon, cardamom and bay leaf for a minute to release oils. Add the rice and continue to fry for another minute to coat the grains with oil.

Add the hot water, salt and dried coconut. Stir well and bring to the boil. Turn the heat to the lowest setting possible, cover tightly with tin foil and place the lid on top. Cook for 10 minutes or until all the water has evaporated.

Meanwhile, transfer the vegetable mixture to a casserole dish. Place half of the onion mixture on top of the vegetables, followed with half of the toasted nuts and seeds.

In a small bowl, mix together the 1/4 cup water and 1/2 teaspoon turmeric till water is bright yellow and turmeric is dissolved.

Spread the cooked rice on top of the vegetable mix. Sprinkle with the turmeric water and place foil directly onto the rice to cover. Place the lid on the dish and bake for 40 minutes.

Remove from the oven, test to be sure the rice is cooked through, returning it to the oven for a few more minutes if needed.

Serve with a garnish of the remaining toasted nuts and onions.

Serves 6.
nverland: (Default)
[personal profile] nverland
Because of the holiday in the US this weekend, I'm going to extend the deadline for these challenges to next Friday, Sept 6. So if you were wanting something to do, now would be a lovely time to make an icon or two.

[livejournal.com profile] bean_stillness and [livejournal.com profile] viggo_stills. (that's tonight)

GO HERE for Viggo

GO HERE for Sean

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