Vermicelli Biryani ( Semiya Biryani)

Ingredients:

Vermicelli - 1 and 1/2 cups

Water - 3 cups

Carrots - 1/2 cup (diced into small cubes)

Green Peas - 1/2 cup

Tomatoes - 1 cup ( finely diced)

Onions - 1 big (sliced thinly)

Green chillies - 5 ( or as per taste)

Garam Masala - 1 tbsp

Coriander powder - 1 tsp

Ginger garlic paste - 1 tsp

Black pepper powder - 1/2 tsp

Oil - 3 tbsp

Beans - 1/2 cup ( cut into an inch size)

Mint leaves - as per taste ( finely chopped)

Cilantro - for garnish

Lemon Juice . 1 tsp ( or as per taste)

Procedure:

1. In a wok take 1 tbsp of oil and fry the vermicelli till its golden brown. Afterwards transfer that to another file.

2. In the same wok add the rest of oil and add mint leaves, onions, ginger garlic paste and green chillies. Fry till the onion turns golden brown.

3. Add carrots, peas and beans. Cook them till they become just soft.

4. Now add the tomatoes and keep cooking for about another 5 to 10 min.

5. Add the coriander powder, garam masala powder and  black pepper powder , and continue to cook for another 4 or 5 min.

6. Now add the water and let the mixture come to boil. Then add the salt and fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

7. Add the lemon juice and mix it again. Turn off the stove and garnish with cilantro and serve with Raita.

Garlic Naan

Ingredients:


All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Crushed garlic cloves - 8 pcs
Cilantro - handful ( chopped)


Procedure:



1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand. Sprinkle garlic and cilantro , press them gently to the naan.
8. Heat the oven to 230 C. Place the rolled out naan on the pizza stone/ baking tray and cook it till the surface turns to golden color. (or) Gently roast the both sides of naan in a pan (don't add any oil) then cook the naan directly on the flame. You can also use the griller to make the naan.