Salmaniac

Food, Cats, Life, Death & More

Hyderabadi Veg Dum Biryani

Finally, I cooked Hyderabadi Veg Dum Biryani. Yes, vegetarian biryani is possible, as its authenticity relies more on spices and techniques than meat and snobbery.

I added TVP (Textured Vegetable Protein) as a meat substitute, and it worked wonders.

For veggies, I used Cauliflower, Potatoes, Peas, Beans, Tomatoes, Carrots, Mint, Cilantro, and Caramelized Onions.

For the Biryani Masala, I used Bay Leaf, Green Cardamom, Cinnamon, Black Pepper, Cloves, Star Anise, Cumin Seeds, Coriander Seeds, Fennel Seeds, Red Chilli Powder, Ginger, Garlic, Turmeric, Yogurt, Lime Juice, Cilantro, Mint, and Green Chillies.

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Snorkeling in Huatulco (Oaxaca), Mexico

Snorkeling in pristine beach waters of Huatulco bays in Oaxaca, Mexico.
First time snorkeling. It was one of my best experiences. I want to try it again soon someday. That poor pufferfish, though! Our snorkeling guide had it as captive just for taking the photographs. Perhaps hoping that more clients would want this type of picture. We’d have preferred one without it, but this is the only one he had.

South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney

I made fermented Rice + Black Lentils batter. Took almost 2 days to ferment in this cold weather. Then I used the batter for steaming hot Idlis, and pan-frying crispy Dosas and veggie extravaganza Uthappams. A spicy Coconut Chutney was the friendly accompaniment to all of them.

South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney

Not bad for a first try. All of the dishes came out so good and tasted delicious, just like I was back in Namma Bengaluru.… » click to continue reading “South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney”