VEG BIRYANI (SPICED RICE)

INGREDIENTS:

1 Cup Basmati Rice
1 Cup Chopped mixed vegetables  (potatoes, cauliflower, carrots, beans, green peas, etc)
1 Big Onion finely chopped
1 Tbsp Curd/youghurt  (optional)
1 Tbsp Red chilli powder
1/2 Tsp Turmeric powder
2 Cardamom 
2 Cloves
1 Bay leaf
1 Tsp Lemon Juice
2TbspOil/Ghee

For Spice Paste
2 Tbsp Coconut (optional)
6 Green chillies , adjust according to taste
1 Tsp Cumin seeds
1" Piece Cinnamon
1" Piece Ginger
1 Tbsp Garlic ground paste

METHOD:
1. Wash and soak rice for about 15 mins. Cook in an open pot with 3 cups water until the rice is cooked yet firm. Alternately, you can pressure cook for one whistle with one cup water.

2. Grind the ingredients for spice paste adding very little water. Meanwhile, cook the chopped vegetables in adequate water until cooked yet firm.

3. Heat oil/ghee and roast cardamom, cloves and bay leaf for about 30 seconds. Then add onions and fry till it turns pink and translucent.

4. Add the semi cooked vegetables next and saute for 2-3 mins. Mix in the ground spice paste and fry till the raw smells leaves it. This shouldn't take more than 5 mins.

5. Next add the curd/yoghurt  (if using), red chilli powder, turmeric powder, lime juice and salt and mix well.

6. Turn off the heat. Add the cooked rice and mix gently until well blended.

7. Serve hot with raita (yoghurt salad)

BREAKFAST BURRITO

INGREDIENTS:

1 Medium onion  finely chopped

1 Medium tomatoe finely chopped 

2 Thai green chilies finely chopped

2 Medium potatoes finely chopped 

4 large eggs

About 1/2 teaspoon salt

About 1/2 teaspoon pepper

3 flour tortillas (10 in.)

2 cups shredded cheddar cheese (1/2 lb.)

1/2 Cup sour cream

1/2 Cup cilantro finely chopped

METHOD

• 1. In a 10- to 12-inch nonstick frying pan over medium-high heat pour 1tsp of oil and saute onions,tomatoes and chilies and potatoes and cover it till potatoes are well cooked.Add salt as per taste.
• 2. In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs.
• 3. Lay flour tortillas flat on a counter. Spoon an equal portion of the potatoes and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with cheese,cilantro and sour cream. To form each burrito, fold the bare 1-inch-wide tortilla edges over filling, then roll snugly from an open edge to enclose. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.
• 4. Take some oil in a pan and set the burritoes on it for few seconds till it turns slight crispy
• 5. Set burritos on plates and ladle about 1/2 cup hot chili con queso salsa on and around each. Season to taste with salt and pepper.

EGGPLANT PARMESAN

INGREDIENTS:

1 Big eggplant/Brinjal
1 Jar of Ragu or any brand spaghetti sauce (tomato sauce)
1 Medium onion finely chopped
1 Pod of garlic finely chopped

1/2 Cup fine dry breadcrumbs

2  Large eggs, beaten

1 Cup mozarella cheese or cheddar cheese

1 Cup grated parmesan cheese

METHOD

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2  When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl.
3 Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce,garlic. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

7 Serve it with Garlic bread and fresh ceasar salad