Minty Veg Biriyai

Minty Veg Biriyai

Pre Preparations: 15 Minutes
Preparations: 45 Minutes

Ingredients

Basmati (SELAM) Rice: 200 Grams ( 1 Cup )

Cut veggies: 2 Cups ( potatoes, cauliflower, carrot, beans, green peas, onion)

Ginger - Gralic paste: 1 Tbspn

Ghee: 2 Tbspn

Biriyani Masala: 2 Tbspn

Salt to Taste

Red Chilly Powder: 1 Tbspn

Turmeric Powder: 1 tspn

Bay Leaf: 2 Nos.

Cloves: 10-12 Nos.

cardamom: 5 -6 nos.

Black whole peppers: 4-5 Nos.

Cinnamon stick: 1 Inch (2 Nos.)

Sliced Fried Onion (Birasto): 1/2 Cup.

Mint Leaves: 1 Cup.

Chopped Coriander leaves: 1/2 cup.

Thick Curd: 1 Cup

Water as required.

Method

Boil water, when boiling add 4-5 cloves, 1 Bay leaf, 1 cinnamon stick and spoon full of Oil.

Once water is fully boiling, Add rice. Add a pinch of salt to it.

Cook it for 5 - 10 Minutes. Don't cook the rice fully. Rinse the access water. Keep the cooked rice aside.

In a Pan, heat oil. Add bay leaf, cinnamon stick, black pepper and cardamom. Saute them for a while. 

Add Finely chopped onion and cook it till translucent.

Add all the veggies to it. Mix it well. 

Season it with all spices and again mix gently. 

Add a cup of curd and half cup of water to it. Mix it well.

Add roughly chopped mint and coriander leaves.

Cook the veggies with closed lead for 10 -15 minutes. 

Add water / Curd if required.

Take the pan off the flame. Keep it  aside for a while with closed lead. Biriyani Gravy is ready.

In a pot or deep thick bottom vessel, spread a first layer of biriyani gravy, then a thick layer of cooked rice.

Spread fried onion (Birasto), roughly chopped coriander and mint leaves on this layer. Sprinkle a bit of biriyani masala and one full spoon of pure ghee.

Again make a layer with gravy and repeat it until you use all the cooked rice & gravy.

Close the lead and cover the edges with dough / aluminum foil. Cook the same on a low flame for 10 - 12 minutes.

Hot MINTY VEG Biriyani is ready to serve.

It can go best with "Mirchi Ka Salan", "Masala Curd" or any of the curd gravy/ curry.

ENJOY !!!

Paneer Bhurji

Paneer Bhurji

Pre-preparations: 10 Minutes.

Preparations Time: 15 Minutes.

Servings: 4

Ingredients

Grated Fresh Paneer(Cottage Cheese): 200 Grams

Finely Chopped Onion: 2 medium 

Finely Chopped Tomatoes: 2 Medium

Green Chilly: 3 Nos.

Ginger Paste: 1 tspn

Garlic Paste: 1 Tbspn

Kasuri Methi (Dry Fenugreek Leaves): 2 tspn

Fresh Cream: 2 Tbspn

Sugar: 2 tspn

Salt to taste.

Oil: 2 Tspn

Chilly Powder: 1 Tbspn

Garam masala (Kitchen King): 1 Tbspn

pinch of turmeric powder.

Method

Heat oil in a pan. Add Finely chopped onion and cook for a while.

Add garlic paste, ginger paste and chopped green chilly, mix and cook till onion turn to translucent.

Add finely chopped tomatoes, kasuri methi and season with all spices.

Add some water and cook till all become soft. Mix it well.

Add Grated paneer and mix gently. Close the lid and cook for 2 minutes.

Add cream and mix.

Serve it hot.

Enjoy !!!

Sweet Corn Savory Pan Cake

Sweet Corn Savory Pan Cake 

Pre-preparations: 15 Minutes
Preparations: 15 minutes.
Servings: 4

Ingredients

Broken wheat: 1 Cup
Gram flour: 1/4 Cup
Curd: 1/2 Cup
Crushed Sweet Corn: 1/2 Cup
Green Chilly: 2 Nos.
Garlic: 5-6 Nos.
Ginger: 1 Inch
Salt To Taste
Turmeric Powder: 1 tspn
Fenugreek Seeds: 1/2 tspn
Chopped Curry Leaves: 6-7
Chopped Coriander : 1 Tbspn 
Baking Soda: Pinch.
Water as required.
Oil to sallow fry
Sesame seeds: 1 Tbspn

Method

In a mixing bowl, mix all dry ingredients well.

Add Curd and mix well. Prepare the batter with Dropping consistency by adding required water.

Season it with all spices. Mix well. Keep it aside for half an hour.

Add Baking Soda and mix.

On a non-stick pan apply oil. Once it's heated, add pinch of sesame seeds. 

Pour the batter ( 1 Full Spoon ). Spread it well to make it round.

Fry it till brown on both the sides.

Serve it HOT with any dip, chutney or tomato catch up.

ENJOY !!!

Multi-Millet 'Thatte' Idli PIZZA

Multi-Millet 'Thatte' IDLI PIZZA

Preparation Time: 20 Minutes

Servings: 2

Ingredients

Multi-Millet Idli Batter: 1 Cup (We have used Farmz2Familiez ready to use batter).

Salt to Taste

Chopped Onion: 2 Tbspn

Chopped tomato: 1 Tbspn

Chopped Capsicum: 1 Tbspn

Jalapeno: 5 - 6 Nos.

Grated Cheese: 1/2 Cup

Pizza Gravy: 1/2 Cup

Oregano: 1 Tbspn

Chilly Flakes: 1 Tbspn

Olive Oil: 1 tspn

Method

Use Dhokla Plate (Thatte Idli Plate) to prepare a large Idli from Multi-millet Idli Batter. Keep it aside. Let it cool for a while.

Spread Pizza gravy on the Idli. Top the pizza with all the toppings.

Lastly sprinkle grated cheese, oregano, chilly flakes and olive oil on top of it.

Bake it on Micro - High for 5 minutes.

IDLI Pizza is ready.

Serve it hot with any type of deep.

ENJOY !!!

MultiGrain IDLI TAVA HANDWA

MultiGrain IDLI TAVA HANDWA

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Multi Grain IDLI Batter: 1 Cup ( We used Farmz2FamilieZ ready to use Batter).

Semolina (Sooji): 1/2 Cup

Curd: 2 Tbspn.

Water as required.

Crushed Fresh Green Peas: 1/2 Cup

Crushed Corn: 1/2 Cup

Green Chilly/Garlic Paste: 2 tspn

Salt to Taste

Dry Fenugreek seeds: 1 Tspn

Cooking Soda: Pinch of it.

Turmeric Powder: Pinch of it.

Oil to sallow fry.

sesame seeds: 2 Tbspn.

Method

In a mixing bowl, Mix Semolina and Curd and mix it well. Keep it aside for 3-4 minutes.

Add all the veggies, chilly garlic paste, turmeric powder, salt into Multi Grain IDLI Batter. Mix it well. Add Semolina Mixture to it and mix well. Keep on adding water as required to make pouring consistency of the batter.

Heat oil on a flat pan. Sprinkle some sesame seeds.

Spread  the batter on the Pan and Cover a pan with the lead. let it cook for a while. Shallow fry it both the sides until brown.

Serve it hot with the Hung Curd or any  Deep.

ENJOY !!!

Note: Multi Grain Batter Contains: Rice, Urad Dal, Pearl Millet (Bajara), Finger Millet(Raagi),Jowar,  Whole Green Gram, Black & White ChickPeas

Mango Rice

Mango Rice

Preparation Time: 20 Minutes
Servings: 2

Ingredients

Cooked Rice: 200 Grams (1 Cup).
Chopped Onion: 1 Medium
Grated Raw Mango (We used Totapuri): 1 Big
Dalia (split yellow gram): 1 Tbspn
Mustered Seeds: 1 tspn
Curry Leaves: 5-6
Salt to taste
Chopped Green Chilly: 2-3
Oil: 1 Tbspn

Method

Heat oil in a pan.

Add mustered seed and let them crackle.

Add dalia and curry leaves to it and saute till they are fried and some what brown.

Add chopped onion and saute it till translucent.

Add grated raw mango and saute it lightly for a while.

Add salt, turmeric powder and mix well.

Add cooked long rice to it and mix it very gently.

Serve it hot !!!

Enjoy

Lemon Rice (Chitranna)

Lemon Rice (Chitranna)

Preparations: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2

Ingredients

Cooked Rice; 200 Grams

Sliced Red Onion: 2 nos. (Medium)

Sliced Green Chillies: 2 nos.

Curry Leaves: 6-7

Gram Dal: 2 tspn

Hing: pinch.

Oil: 2 Tbspn

Mustered Seeds: 2 tspn

Salt to taste

Turmeric powder: 1 tspn

Lemon juice: 2 Tbspn

Method

Heat oil in a pan. Add mustered seeds and let them crackle. 

Add curry leaves, green chillies and gram dal to it and let them crackle too.

Add a pinch of hing and sliced red onion to it. 

Add salt at this stage and let it cook till pink.

Add cooked rice. Switch off the flame, and mix it well. 

At the last, add lemon juice and gently mix it.

Serve it hot.

ENJOY !!!

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)

Preparation: 15 Minutes

Servings: 4

Ingredients

Boil Potatoes: 5 Medium

Tomato: 1 Medium

Onion: 2 Medium

Green Chillies: 3-4 Nos.

Curry Leaves: 5-6 Nos.

Urad daal: 1 Tbspn

Chana Daal (Daaliya): 1 Tbspn.

Oil: 2 Tbspn

Mustered seeds: 1 tspn

Hing: Pinch

Salt to Taste

Turmeric powder: Pinch

Water as required.

Method

In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!

SET DOSAI

SET DOSAI

Preparation: 30 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Udad Daal: 1/2 Cup

Poha (Rice Flakes): 1 Cup

Dry Methi (Fenugrik) seeds: 1 + 1/2 Tspn

Salt to taste

Oil to saute dosais.

Baking Soda: 1 Tspn

Method

Wash and soak rice, udad daal and Methi seeds for almost 6 - 8 hours.

Wash and soak Poha for 1 hours.

Grind Udad Daal, Poha and Methi seeds altogether in a mixture jar.

Take it in a mixing bowl and mix it well. Make sure mixture is smooth enough.

Grind Rice smoothly by adding necessary water. We used almost 1/2 Cup of water.

Add this rice paste to the previous mixture and mix them well.

Cover the bowl with the lead tightly and place it in a warm place over night (10-12 hours). We placed it in a preheated Oven.

Batter should be double raised and fermented in the bowl. Mix it lightly. 

Add salt and baking soda and mix again. Keep aside for 10-20 minutes.

On a flat pan, Put 1 tspn of Oil and spread batter like a pan cake. Keep it thick. 

Cook well both sides by applying little oil.

Set Dosai is ready to be served hot with GHEE.

Serve it with Hot Aloo palya (Mumbai style Potato curry) !!!

Indo-Italian Paneer Kaththi Roll

Indo-Italian Paneer Kaththi Roll

Pre-Preparation Time: 15 Minutes.

Preparation Time: 10 Minutes.

Servings: 4

Ingredients

Tortillas: 4 Nos.

Paneer(Cottage Cheese): 250 Grams

Hung Curd: 100 Grams

Gram Flour: 1 Tbspn

Onion: 1 Medium 

Green Bell Pepper: 1/2 Nos.

Yellow Bell Pepper: 1/2 Nos.

Red Bell Pepper: 1/2 Nos.

Cheese Spread: 1/2 Cup

Mint Mayonnaise: 1/4 Cup

Butter: 4 Tbspn

Honey Onion Sauce: 1/4 Cup

Mustered Sauce: 1 Tbspn

Red Chilly Sauce: 1 Tbspn

Tobasco Sauce: 1 tspn

Salt to Taste.

Olive Oli: 2 Tbspn

Freshly crushed Black Pepper: 1/2 tspn

Oregano: 2  tspn

Red Chilly Flakes:1 tspn

Method

Cut Onion, all three bell peppers into julienne.

Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.

In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth.

Saute Paneer Julienne on the flat pan from all the sides.

Add Paneer Julienne to it and mix it well. keep it aside for a while.

On a skillet, cook tortilla on both the sides for a while.

Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a  row. Season it with oregano, chilly flakes, and all sauces.

Prepare all tortillas like this.

Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce.

Enjoy !!!

  

Cluster Beans (Guvar) Dhokali with Biscuit Bhakhari

Cluster beans (Guvar) Dhokali With Biscuit Bhakhari

Preparation: 30 Minutes

Servings: 2

Ingredients 

Wheat Flour: 400 Grams

Oil: 3 Tbspn

Pure Ghee: 2 Tbspn
Ajwain: 2 tspn

Asafoetida(Hing): Pinch

Finely chopped Cluster Beans (Guvar sing): 1 Cup

salt to taste

Red Chilly Powder: 2 Tbspn

Finely Chopped Garlic: 2 tspn

Turmeric powder: 2 tspn

Water: 3 cups.

Method

Take Wheat flour in a bowl.

Add 2 tspn oil, salt, 1 tspn red chilly powder, 1 tspn turmeric powder and kneed the dough by adding water to it ( Prepare a hard dough like bhakhari ). 

Let it rest for 5 minutes.

Make equal portions from the dough and roll it evenly.

Cut them all into triangular shape. Keep it aside.

Leave four portions of dough aside.

For Dhokali:

In a pressure cooker, heat Oil and add finely chopped garlic and ajwain and asafoetida(Hing). 

Add chopped cluster beans and saute it for 1 minutes.

Add 2 Cups of Water into it and let it boil till shimmering.

Add all triangular Dhokalis into the boiling water and mix them well.

Season it with red chilly powder, turmeric powder, salt and pure ghee to it.

Mix it well.

Close the pressure cooker with lead and let it whitsel for two times.

Cluster beans (Guvar) Dhokali is ready.

For biscuit Bhakhari:

Roll the remaining dough portions into square evenly.

On a flat pan, put some oil, put them one by one and let them brown both the sides.

Biscuit bhakhari is ready.

Serve the Guvar Dhokali hot with a Tbspn of pure ghee and these bhakhari.

!!! Perfect Desi Meal for all seasons !!!