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

RAGDA PATTIES/ALOO TIKKI

INGREDIENTS:

250 gms green or white peas, soak in water overnight and pressure cook till soft

1 large onion, finely chopped

1 large tomato, finely chopped

3-4 green chillis, slit length wise

1 tsp grated ginger

1/4 tsp asafoetida/hing

1/4 tsp turmeric pwd

1/2 tsp cumin pwd

1 tsp coriander pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

1 tbsp tamarind paste (optional)

fresh coriander leaves for garnish

salt to taste

1/2 tbsp oil

METHOD:

• Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
• Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
• Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and combine. Add the tamarind paste, combine and cook for 4-5 mts.
• While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves
• Combine 2 mashed potatoes (should be cooled completely), 2 bread slices (remove sides), pinch of red chili pwd, 1 tsp green chilli-ginger paste, salt to taste. Make small patties/cutlets and shallow fry till golden brown on both sides.
• Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately.

ALOO FRY (SPICED FRIED POTATOES)

Ingredients:

5 Medium sized Potatoes  

4 Slit lengthwise Green Chillies 

1 Tsp Jeera (Cumin) seeds  

1 Tsp Ginger Garlic paste 

Few Curry leaves

1 Tsp Corriander powder

1Tsp oil

Turmeric powder, chilly powder & salt - as per taste

1/2 Cup cilantro for garnish

 

METHOD:

Peel & cut potatoes into small cubes

Heat oil in a skillet, when hot,cumin seeds, ginger garlic paste, red chilly, green chillies & curry leaves. 

 

Add potato cubes & mix well. Add corriander powder & Garam Masala powder.

Add salt, chilly powder & turmeric powder as per taste. Mix well. Frybuntil potatoes turn golden brown.

Garnish it with cilantro

Serve hot with roti,rice and daal.

MASALA DOSA (RICE CREPE WITH CURRIED POTATOES)

INGREDIENTS:
Dosa shell:1 Cup rice
1/2 Cup urad daal
Salt to taste
Oil

Masala Filling:(Curried potatoes)
2 Large potatoes
1 Medium onion (chopped)
1/2 Teaspoon yellow split peas
1/2 Teaspoon mustard seed
1/2 Teaspoon turmeric
1-2 Green chili
1 Tablespoon oil
1/2 Cup cilantro for garnishing
Salt to taste

 Coconut chutney:
1/2 Coconut grated
1/2 Cup cilantro
1/4" Ginger
2 Garlic petals
1-2 Green chillies
1/2Tsp lime juice

1 Tsp mustard seeds

1 Tbsp urad daal (yellow lentil)

2 Dry red chillies

5-6 Curry leaves

Salt to taste

2 Tbsps oil

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Chutney:

• Grind the coconut,cilantro,garlic and ginger and green chillies into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt and lime juice to taste and serve.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more,garnish with cilantro.
• Add filling inside Dosa and roll. Serve hot with Chutney.

RAJMA (KIDNEY BEANS)

INGREDIENTS:

• 1 Cup Kidney beans
• 1 Onion, finely chopped
• 2-3 Tomatoes, chopped
• 1 Tsp cumin seeds
• About 1 inch ginger, peeled and grated
• 1-2 Green chillies thinly sliced (or as per taste)
• 1/4 Tsp turmeric powder
• 1 Tbsp cumin-coriander powder
• 1 Tsp garam masala
• 1 Tbsp amchur powder (dry mango powder) (or use lemon juice)
• Salt to taste
• Cilantro for garnish

METHOD:

Heat the oil in a deep pan and add cumin seeds. When they stop sizzling, add onion and fry till soft.

Add ginger and garlic and fry for 2 minutes.

Add green chillies, tomatoes, coriander-cumin, amchur, turmeric and garam masala powders and fry till the oil separates from the masala.

Add red kidney beans, 3 cups of warm water,salt to taste and cook till beans are very soft (aproximately 10 minutes).

Mash some of the beans roughly (this thickens the gravy).

Garnish with corainder and serve piping hot with plain boiled rice or roti