Chart to help convert measures of Ingredients

A chart to aid in measuring Tsp/Tbsp/Cup

    1/2 tablespoon    =  1 1/5 Teaspoons

    1    tablespoon    =  3 Teaspoons

    1/4 cup               =   4 Tablespoons

    1/3 cup               =  5 Tablespoons + 1 Teaspoon

    1/2 cup               = 8 Tablespoons

    3/4 cup               = 12 Tablespoons

    1 cup                  = 16 Tablespoons 

Liquid measures conversion 

1 Tsp    =   5 ml  

1/2 tbsp  =  7.5 ml 

1 Tbsp   =  15 ml

1/4 cup   =  60 ml

1/3 cup   =  78 ml

1/2 cup  =   120 ml

3/4 cup  =   180 ml

1 cup     =   240 ml

VEGETABLE BIRYANI

                                    A VERY SIMPLE RECIPE FOR BIRYANI 

Ingredients:

1. 2 cups rice, boiled till almost done or a day old cooked rice ( preferably Basmati )
2. Mixed vegetables - cut small size  3 -4 cups ( Carrots,Beans,Cauliflower,Peas )
3. onions grated  or finely chopped 1/2 cup
4. Ginger - Garlic paste 2 tsp
5. Green chilles 1 or 2 slit in half (optional )
6. Coriander powder 4 tsp
7. Turmeric powder  1 tsp
8. Garam masala ( or Biryani Pulav masala) 1 tsp
9. Chilli powder 1/2 tsp (or more if you like spicy )
10. Vegetable oil 4 tbsp
11. coriander leaves chopped 1/2 to 1 cup as desired
12. 2 tsp lemon juice 
13. Salt to taste 

Method:

1. Heat oil and add cumin seeds. Let it brown.
2. Add the onions and Ginger Garlic paste.Saute till lightly browned.
3. Add the vegetables.Stir fry on a low heat till semi cooked.
4.  Add the green chillies and the powdered spices.
5. Add salt to taste.
6. Mix in half the coriander and lemon juice and cook for about 5 minutes.
7. The water should be absorbed by now. At this stage, remove half the vegetable mixture  in a bowl.
8. Even out the remaining vegetable and layer with  half of the rice .
9. Cover with the rest of the vegetables and a layer of rice again.
10. Cover and leave on the lowest heat for about 10 minutes.
11. Serve garnished with coriander.

• If you like, you can slice onions and fry them till brown and add a layer on the top.

• Alternatively, you can layer the vegetable and rice in an oven proof glass serving bowl and cover and cook for 10 minutes at 160 C 

• For a typical Biryani, you can soak few strands of Saffron in 2 tbsp warm milk for 15 minutes. Squeeze the strands with your fingertips. Add it to the rice and mix well . 

Note:  It is not always possible to have a variety of vegetables at home.  

         

          Try to make with any of the following as an alternative or addition

          Corn

          Potato

         Peppers ( Stir fry and keep aside .Do not overcook )

 

Capsicum rice recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3

1.     Basmati rice or any long grain rice   1 cup
2.     Capsicum   1 meidum sized
3.     Onion   1
4.     Peanuts   1 tbslp (optional)
5.     Sambar powder  3 tsp 
6.     Ginger garlic paste  1/2 tsp (out of a jar or fresh )
7.     Turmeric powder  1/4 tsp
8.     Cumin seeds  1/4 tsp
9.     Oil  1 tblsp
10.     Coriander leaves  few (Optional )
11.     Garam masala  1/2 tsp
12.      Salt to taste

Method:

• Wash the rice and soak it in water for 15 mins.
• Cook the rice by adding 1 1/2 cups of water and half the salt.
• When it is done, spread it in a plate and allow it to cool completely.
• Heat a kadai and add the oil.
• Throw in the cumin seeds,when it splutters add ginger garlic paste.
• Add  the  chopped onions.
• Fry till golden brown .
• Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes. 
• Finally add the kitchen king masala and the chopped capsicums and mix well.
• After a minute, switch off the flame.
• Make sure the capsicum should not be overcooked
• Garnish with coriander leaves.       
• Serve with onion raita.

Tips:

         Instead of Sambar powder, you can add Rasam powder or Vaangi chaat powder.

         Instead of Garam Masala, you can add Chana masala or Choley masala.

         If you don't have these, simply add Turmeric powder, Coriander powder, Cumin powder, Red Chilly                

         powder and some aamchur (mango) powder/ lemon juice