Sunset, Devgad Fort

It was long back in May 2009.

It was our second bike trip. We reached the Devgad Fort by late afternoon. There was a sudden thunderstorm approaching from the east. There was great running about as we hastily put all our equipment into waterproof bags and huddled near the temple. The storm was low and it was moving fast. It passed over the fort, spewing its contents, and out into the sea. Within half an hour the rain had gone. I clicked this photo in the beautiful light as the sun went down towards the horizon. It is Unmesh on the wall; reaching out to the clouds — the remnants of the fiesty storm.

Photo shot on the Panasonic LX3

Egg dum biryani (अंडा दम बिर्यानी)

This will feed 6 Adults.

Ingredients.

1. Eggs 12
2. Basmati rice 3 cups
3. Onions 5 large
4. Tomatoes 3 large
5. Curds 3/4 cup
6. Garlic 10 cloves
7. Ginger 1 inch piece
8. Coriander stems
9. Coriander fresh-cut copious
10. Mint leaves copious
11. Bay leaf 2
12. Cloves 6
13. Black Cardimon 2
14. Star anise 1
15. Jayatri 1
16. Cinamon 1 inch pieces 2
17. Black peppercorns 10
18. Salt to taste
19. Cooking oil of choice and quantity
20. Cumin seeds
21. Red chilli powder
22. Tumeric powder
23. Garam Masala or Biryani Masala
24. Cashews 20-30
25. Manuka / Sultana / Rasins 20-30
26. Saffron about 10 threads
27. Milk 1/4 cup

Collect all the ingredients. 

Make a paste of the garlic, ginger and the coriander stems.

Fry the cashews and keep aside.

Warm the milk and soak the saffron in it.

Wash the rice in water; drain the water and keep on side.

Start cooking in an open cooker pot which can be sealed later.

Hard boil the eggs.

Cut all onion longitudinally. Fry 50% of the onions is sufficient oil on high heat till they become brown (caramelized).

Like this.

In the same oil put 1/2 the spices, cumin and the onions to cook on low heat.

Add the ginger garlic paste to the onions and cook for some time till onions are translucent.

Add the diced tomatoes and cook further. Add turmeric powder, chilli powder and the garam masala/biryani powder.

Put a pot of water to boil with the rest of the spices. Add the washed rice and let it come to a boil.

Cook till the tomatoes pieces disappear. Reduce flame completely and let the mixture cool a bit. Then add the curds and stir well.  Add salt to taste. Adjust with more chilli powder and masala powder if needed.

Once the rice is 80% cooked, drain the water. Add all the de-shelled eggs on top of the masala. Add 25% of the fried onions, 25% of the coriander and 25% of the mint leaves on top of the eggs. Add the rice on top evenly. Sprinkle the saffron milk on top of the rice. Sprinkle the cashews and raisins. Evenly spread the remaining mint leaves, coriander and fried onions on top.

Now put the cooker top with the whistle and turn the heat to very low. Let it have the 'dum' for 15 minutes.

Eat.