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 !!!

Medu VADA in Rajasthani Kadhi

Medu VADA in Rajasthani Kadhi

Pre preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Medu-Vada Batter: 1 Cup (We used Farmz2Familiez Ready to cook Urad Daal Batter)

Ginger Chilly Paste: 2 tspn

Salt to Taste

Oil to deep fry Vadas.

Curd: 1.5 Cup Thick Curd

Gram Flour: 2 Tbspn

Turmeric Powder: 1 tspn

Green Chilly: 2 Nos.

Hing: Pinch

Dry Red Chilly: 2 Nos.

Chopped Garlic: 6 -7 Nos.

Curry Leaves: 5 - 6 Nos.

Cumin Seeds: 1 tspn

Chopped Onion: 1 nos.

Water as required

Method

In ready Made medu Vada batter, add salt to taste, ginger chilly paste and mix well.

Deep fry Vadas from that and keep it aside.

In a mixing bowl, take Curd, add gram flour and pinch of turmeric powder and beat it with beater till smooth. Add some salt to taste.

In a pan, heat a table spoon of oil, add pinch of hing, green chilly, dry red chilly and curry leaves. Let them crackle for a while. 

Add chopped onion and cook it till it becomes translucent. Add chopped garlic to it. Mix it well.

Add the Curd Mixture to it and mix it properly.

Keep on adding water as required. 

Cook it till it become somewhat thick.

Kadhi is ready to be serve.

In a serving bowl,  add Kadhi and put deep fried medu vadas into it. Garnish it with shimmered red dry chilly and some coriander leaves.

ENJOY this fusion rajasthani KADHI PAKODA with rice / chapati / naan / any indian bread.

Cucumber Peanut Curry

Cucumber Peanut Curry

Pre-preparation time: 10 minutes
Preparation Time: 10 Minutes
Servings: 2

Ingredients

Cucumber: 4-5 Nos.

Garlic-Green Chilly paste: 1 Tbspn

Oil: 2 Tbspn

Hing (Asafoetida): Pinch

Salt to taste

Turmeric powder: Pinch

Red Chilly Powder: 1 tbspn

Roasted Crushed Peanuts: 2 Tbspn

Butter Milk: 1 Cup.

Method

Cut Cucumbers in a juliennes. 

In a pan, heat oil. 

Put Garlic-Green Chilly paste, Hing and add the cucumbers to it.

Add a spoon full of water to it. Mix it. 

Season it with salt and turmeric powder and mix it well.

Let it be cooked for a while with a closed lead.

Add crushed roasted Peanuts and mix.

Add butter milk and mix it well. Add red chilly powder and mix.

Cook till one shimmer.  

ENJOY !!! 

NOTE: You can avoid garlic if you wish

Spring Onion & Chana Dal Subji

Spring Onion & Chana Dal Subji

Pre-Preparation Time: 10 minutes.

Preparation Time: 15 Minutes.

Servings: 2

Ingredients

Boiled Chana(Gram) Daal(lentils): 150 Grams.

Chopped Spring Onion: 3/4 Cup.

Finely Chopped Garlic Cloves: 6-7 

Finely Chopped Red Onion: 1/2 Cup

Finley Chopped Tomatoes: 1/2 Cup

Grated Ginger: 1/2 Inch

Ground Nut Oil: 2 Tbspn

Mustered seeds: 1 tspn

Curry leaves: 4-5

Green Chilly: 3-4 nos.

Hing Powder (asafoetida): Pinch

Turmeric Powder: 1 tspn

Red Chilly Powder: 2 tspn

Salt to taste

Lemon Juice: 1 tspn

Finely Chopped fresh coriander leaves: 1/2 Cup

Method

In a Pan, Heat oil. Add mustered seeds and let them crackled.

Add Curry Leaves, green chilly and finely chopped garlic. Saute for a while. Add pinch of Hing. 

Add finely chopped onion and saute them till translucent. Add finely chopped tomatoes and finely chopped spring onion's whites and let them cook till soften. Add pinch of salt and turmeric powder. Mix it well. Cook for a while.

Add finely chopped Spring Onion's Greens at this stage and mix them well.

Add boiled Chana Daal to it. Mix it well. Add 1 + 1/2 cups of water to it and season it with red chilly powder and salt.

Let the water reduce somewhat.

Again add lemon juice to it and mix it well. Cook it on a medium heat till the water reduces.

Add finely chopped coriander leaves and Mix it well.

Serve it hot with Paratha, Bhakhari or Rotli (Fulka)!!!

Enjoy !!!

Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.

Servings: 2

Ingredients

Thick Curd: 1 cup

Water: 1 cup

Gram flour: 3 1/2 Tbspn.

Onion (Cut in Julienne): 1 Medium

Grated Jagary(Gud): 1 Tbspn

Roughly meshed Garlic: 7-8 cloves.

Green Chilly: 5-6 Nos.

Curry leaves: 5-6 Nos.

Cloves (laving): 2-3 Nos.

Whole Black Pepper: 4-5 Nos.

Bay leaf: 1 Medium

Ginger julienne: 1 Inch.

Oil: 1 Tbspn

Ghee: 1 Tbspn

hing: 1 tspn

Red Chilly Powder: 2 tspn.

Turmeric Powder: 1 tspn.

Salt to taste.

Coriander leaves to garnish.

Method

In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!

ENJOY !!!

Ringan Nu Bharathu (Olo)

Ringan Nu Bharathu (Olo)

Pre-preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 2

Ingredients 

Bhartha Ringan (Aubergine) : 1 Medium size (almost 200 grams in weight)

Onions: 2 NOs

Tomatoes: 3 Nos

Garlic Cloves - 15-20

Green Chilly - 3 - 4 Medium

Turmeric Powder: 1 tspn

Hing Powder: 1 tspn

Salt to taste

Kitchen King Masala: 2 tspn

Red Chilly powder: 2 tspn

Oil: 2 Tbspn

Coriander Leaves to garnish.

Method

1. Roast the Eggplant:

• Wash and pat dry the eggplant.
• Make rando slits on the eggplant using knife and apply a little oil.
• Insert Garlic cloves in the slits.
• Roast it directly over the gas flame or in an oven until the skin becomes black and wrinkled and the inside turns soft.
• Take out all burnt garlic cloves and finely chop them.
• Allow the eggplant to cool, then peel off the burnt skin and mash the pulp well. Keep aside.

2. Prepare the Masala:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add finely chopped burnt garlic, green chilly and sauté for a few seconds.
• Add finely chopped onions and sauté till they turn golden brown.
• Add finely chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric, red chilly, coriander powder, and salt. Mix well and cook till oil separates.

3. Combine with Eggplant:

• Add the mashed eggplant to the cooked masala.
• Mix everything well and cook for about 5–7 minutes on medium heat.
• Add kitchen king masala and mix again.

4. Garnish and Serve:

• Garnish with fresh coriander leaves and onion Rings.

Serve it HOT.

Enjoy !!!

Have it with "Bajra no Rotlo" and "Masala Chhash"...

Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

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 !!!

Ragada - Patties

Ragada Patties 

Pre-preparation time: 20 Minutes

Cooking time: 30 Minutes

Servings: 2

Ingredients

For Ragada:

Dry green peas: 100 grams

Finely chopped onion: 2 nos

Finely chopped tomatoes: 2 nos

Green chilly and garlic paste: 2 to 3 Tbspn

Curry leaves: 6 to 7

Coriander Leaves: 1 Tbspn

Oil: 3 Tbspn

Red chilly powder: 1  to 2 Tbspn

Turmeric Powder: 1/2 tspn

Mustered seeds: 1 tspn

Asafoetida (Hing): Pinch

Garlic and red chilly paste: 1 Tbspn

Lemon Juice: 2 Tbspn

Garam masala: 1to 2 tspn

Salt to taste

water as required

For Patties:

Boiled Potatoes: 4 Medium

Corn Flour: 1 Tbspn

Coriander Leaves: 1 Tbspn

Salt to taste

Freshly Crushed Black Pepper: 1 tspn.

Green Chilly Paste: 1 tspn

Garlic Paste: 1 tspn.

Lemon Juice: 1.5 tspn

sugar: 1 tspn

Breadcrumbs: 1 Cup

Oil to shallow fry.

For Garnishing:

Thin Sev: 4-5 Tbspn

Coriander Leaves: 1 -2 Tbspn

Curd: 2-4 Tbspn

Green Chutney: 2 Tbspn

Date-Tamarind Chutney: 4 Tbspn

finely chopped onion: 2 Tbspn

Method

Ragada:

Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

It's done. 

Patties:

Mesh Boiled Potatoes in a mixing bowl.

Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.

Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.

Prepare equal sized patties from that mixture.

Cover all the patties by breadcrumbs.

Take a flat pan, saute all the patties till brown both the sides by adding some oil.

Serve:

Take a pasta plate, arrange patties in the middle of it.

Pour the prepared Ragada on them.

Add some green chutney and date-tamarind chutney into the Ragada.

Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.

Serve it Hot. . . !!!

Veg Risotto in Microwave

Veg Risotto in Microwave

Pre Preparation Time: 10 Minutes.
Cooking time: 15 Minutes.
Servings: 2

Ingredients

Basmati Rice: 1 Cup (200 Grams)
Red, Green and Yellow Bell Papers: 1 Cup (Julians).
Sliced Onion: 1/2 cup.
Finely chopped Green chilly: 2 nos.
Butter: 2 Tbspn.
Olive Oil: 1 tspn
Garlic Paste: 1 tspn.
Oregano: 1 tspn.
Red Paprika: 1 tspn.
Mixed herbs: 1 tspn.
Black pepper powder: Pinch.
Salt to taste
Water: 2 cups.
Milk: half cup.
Mint leave to garnish.

Method

Soak Basmati Rice for 2-3 hours.

In  a micro-safe bowl, take butter and olive oil and put it in microwave on high mode for 1 minute.

Add onion, garlic paste and finely chopped green chillies and put it again for 1 minute on micro high mode.

Add Bell paper Julians and pinch of salt and put on micro high for 1 minute.

Finally, add rice, salt and all the seasoning to it and mix it well.

Cover the bowl with a lead and put it into the microwave for 8 -9 minutes on High mode.

In between, keep checking it on interval of 2-3 minutes and add water if required.

In a serving plate, take a portion of a prepared risotto, and garnish it with bell paper Julians and a coriander/mint leaves.

Serve it hot !!!