Time flys away, and here we are standing at our 100th post!!!!! We have enjoyed writing each and every post…. have been learning along the way in the process. Its been 3 months since we started blogging and churning up some lovely food , that we enjoyed cooking! Yes, it took time to sink in!!!! It just hit us that we have been having a cooking marathon….but since it is our passion we just didn’t realize it. The blogging world is incredible and addictive… and we have just started off. Since it is our 100th post, we wanted it to be special. What better than, a treat “Fit for the Royals”. So here is a recipe straight from the land of Nizams and Nawabs… a royal biryani from Hyderabad —- the land of biryanis…..Moti Biryani!! Also from today we will be starting a “Unity in Diversity” cooking marathon where we will be posting recipes from different states of India. This is our tribute to our incredible India on the occassion of Independence Day. Its our way to give you a Taste Of India , in delicious vegeterian food!! Back to our Biryani…. This Biryani gets its name from the tiny paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti. But since I could not find the varq, I had to make do with pearls without the shine….
Roast lightly all the ingredients for the Biryani Masala and grind to a fine powder.
For the rice: Wash and drain the rice. Boil the water and add the whole garam masala and salt to it.Add the rice and cook till the rice is nearly cooked. Drain the water and spread the rice on a plate and add a little ghee to it. This is to prevent t
For the Moti: Mash the Paneer nicely. There should be no lumps. Add the cashew powder, salt and the cornflour and make small balls. Fry these balls in oil till slightly golden. Drain and remove on absorbent paper.
For the Curry: Chop the pudina and coriander leaves finely. In a bowl, mix the curd, the pudina and coriander leaves, chilli powder, haldi powder, salt, the ground biryani masala and the salt. This is the marinade. Add the cut vegetable to the marina
Heat about 2 tbs oil in a heavy bottomed vessel. Add the ginger garlic paste, chopped onions and saute till golden brown. Now add the marinated veggies. Mix well. Cover and cook till the veggies are cooked. Now uncover and cook till the excess water
For serving: Take rice in a ring mold and plate it. Serve the curry in the middle. Place the motis on the top. You can also add yellow and orange red color to the rice. Just add a pinch of color to a tsp of milk and drizzle on the rice. Serve piping
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Most of us Ubanites have this new found love for a space that’ll give us some “space”..Literally!
A place outside the boundaries of your home or workplace where you can be alone or with your friends and not be bothered with the hovering staff to take your order, execute and slap a bill and wait for you to empty space. I love my personal space and I’m very protective about it. So when the saturation sets in, ( being a mom to two naughty boys, I need to reset myself very often) I head to a nearby cafe just alone or with my bestie to spend next few hours in peace.