I am Tagged-2 (7 Links Game)

The 7 links game, wherein each title has to be linked with a recipe that suits the name. And here are my links,

• Most Beautiful Post

Limoncello Granita

This is such an sweet, luscious dessert and absolutely beautiful to all your senses. 

Eyes see the 'white creaminess with tints of yellow' , Ears hear the 'smacking and licking of your lips', Tongue tastes the 'sweetness and tang', Nose smells the 'lemony flavor', and finally, it's smooth and silky texture feels heavenly.

• Most Popular Post

Mushroom Masala (dry)

This recipe has been viewed the most all time.

• Most Controversial Post

Unfortunately, there is no recipe under this category.

• Most Helpful Post

Hyderabadi Vegetable Biryani

Though all my recipes are shown step-wise, heard from quite a few that this particular recipe with all pics helped them in making their biryani.

• Surprisingly Successful Post

Basbousa/Hareesa

This is a finger-licking dessert that gave a little shiver and was a bit intimidating. But to my surprise it turned out successfully, just like the store bought.

• Attention Deserved Post 

Baked Samosa

Well, i expected this recipe deserved a little bit more attention and sadly it wasn't appealing to the viewers. 

• Post, I'm Proud of

Thick Crust Veggie Pizza

Pizza shops are around you every where. Ready made pizza dough and pizza sauces are available in almost every grocery store. What i am proud about is, that i made everything from scratch and the whole pizza disappeared in a blink of an eye.

Thanks for tagging me to this 7 links game, Shobha. It was really fun to pick the post and reviewing my blog from both reader's and blogger's prospective.

Quinoa Briyani (Plain)

Ingredients:

1/2 cup Organic Quinoa (pre-rinsed)

1/2 Red Onion (chopped)

2 Garlic pods (minced)

1tsp Ginger (minced)

1 Green Chilli (chopped)

1/4tsp Turmeric powder

1/2tsp Garam masala powder

1/2tsp Cumin seeds

1 pinch Black Cumin seeds 

2 small Cloves

1 Cinnamon stick (1/2")

1 Black Cardamom

1 1/4 cup Water

1tbsp Oil

Salt

How to:

• Heat oil in a sauce pan, add cumin seeds through cardamom.

• Then add ginger and garlic and saute for a min or until slightly brown.

• Add onions and green chilli along with salt and saute until tender.

• Now add turmeric powder and garam masala powder and saute for a min.

• Add rinsed quinoa, fry for a min, pour the water and mix well.

• Let it cook for 15 mins in a medium flame. Then switch off, close the lid and let stand for 5 mins.

• Finally, garnish with chopped cilantro.

Serve hot with onion raita.

Egg Biryani

Ingredients:


1 cup Basmati rice 
1 Yellow onion (thinly sliced)
1tbsp ginger-garlic paste
1/4 cup Cilantro (chopped)
1/4 cup Mint leaves (chopped)
4 small Green chilli (chopped)

Whole garam masala:


1tsp Kala jeera
1 Bay leaf
1 Black Cardamom
2 Green Cardamom (small)
1 Anistar (whole)
3 Cloves (small)
1 Cinnamon stick (1")
1 Mace 

1 1/2tbsp Biryani masala powder

1 cup Yogurt (plain)

1 cup water

Salt

Oil/Ghee

How to:

• Soak the rice for 30 mins, then drain the water and keep aside.
• Heat oil in a deep pan, add the whole garam masala ingredients, followed by onions along with salt.

• Saute the onions until tender and add ginger-garlic paste. Cook till raw smell disappears.

• Then add green chilli, cilantro and mint leaves and cook until onions turn slightly brown.

• Now add the yogurt and cook for a couple of mins.

• Then add the Biryani masala powder and cook for another min.

• Then pour the water mixing well with the masala.

• Now add the soaked rice , mix well and cook in a medium flame with lid closed.

• When the water is all evaporated, reduce the flame to low and cook for few mins.

Dip n Roast:

3 Eggs (hard-boiled)

1/2tsp Chilli powder

1/2tsp Coriander powder

1/2tsp Cumin powder

1tsp Besan flour

1tsp ginger-garlic paste

1 Egg

How to:

• Slit the boiled eggs and keep aside.
• In a bowl mix the remaining ingredients and make a paste.

• Dip and roll each egg in the paste and let it sit for 30 secs.

• Heat oil in a pan, carefully place the dipped eggs and roast in a medium-low flame for a min rotating every side.

• Transfer it to a paper towel to absorb excess oil.

• For rice to be fluffier, transfer it to an oven-safe bowl, wrap it with aluminum foil and bake at 350 degrees for 30 mins.

• Carefully place the eggs and mix with the rice. Finally garnish with remaining cilantro and mint leaves.

Serve hot with onion raita.

Hyderabadi Chicken Biryani

Ingredients:

For cooking rice:

1 1/2 cups Basmati rice

1/2tsp Fennel seeds

4 cups Water

1tsp Oil

Salt

How to:

• Heat water in a medium flame, add fennel seeds, oil, salt and stir it. Make sure the water is salty.
• Add the rice and wait for the water to boil and the rice to come up. Now, take 1 grain of rice and check if it breaks when pressed by your finger tips.

• If yes, switch off and carefully drain the water from the rice in a colander and keep aside .

For coloring:

Pinch Saffron color

1tbsp Water

• Dissolve the saffron color in water and keep it aside.

For frying onions:

1/2 Yellow onion (thinly sliced)

1tsp Corn flour

Oil

How to:

• Heat oil at medium-high in a deep frying pan.
• Sprinkle the corn flour over the onions and deep fry'em immediately. (Do not let sit after sprinkling corn flour, as it may start sticking.)

• Place it on a paper towel to absorb excess oil.

For cooking Chicken:

4 Chicken drumsticks

1 Yellow onion (thinly sliced)

2 Roma tomatoes (chopped)

2 small green chilli (chopped)

3/4 cup Yogurt (plain)

1/2 cup Mint leaves

1/2 cup Cilantro

1tbsp ginger-garlic paste

1/4tsp Turmeric powder

3/4tbsp Chilli powder

1tbsp Coriander powder

1/2tsp Garam masala powder

1tsp ghee (optional)

Salt

Oil

Whole garam masala:

1tsp Fennel seeds

1/2tsp Cumin seeds

1/2tsp Black cumin seeds

3 green cardamom

2 black cardamom

1 Cinnamon stick (1")

3 Cloves

1 Bay leaf

How to:

• In a skillet, heat oil and ghee, add the whole garam masala spices and saute for a min.
• Then add the onion and green chilli and saute until it starts browning.

• Now add ginger-garlic paste and cook until raw smell disappears.
• Then add cilantro, mint leaves and tomatoes and cook till its completely mashed up.

• Then add turmeric powder, chilli powder, coriander powder and garam masala powder and cook for 2 mins.

• Now add the chicken to the masala, mix well and cook for 2 mins.

• Pour the yogurt, mix well and cook until the chicken is tender, with lid closed.

• Reduce the flame, remove the lid and cook till the masala thickens.

Check salt for taste and switch off the flame.

Layering:

Let the fun begin.

• In a baking dish, spread the chicken masala at the bottom and layer it up with the rice.

• Then top it with fried onions, cilantro, mint leaves and pour around 2tsp of saffron water and wrap it up with aluminum foil.

• Bake at 350 degrees for 30 mins.

Serve hot with hard-boiled egg and raita.

Sending this dish to the event 'Iftar moments Hijri 1431', hosted by Umm Mymoonah.