Vegetable Dum Biryani

Ingredients :

Basmati Rice - 2 Cups

Aloo - 1

Onions - 2

Red Capsicum- 1

Green Capsicum- 1

Carrots - 1

Beans - A bunch

Saffron - A few strands

Sindhi Biryani Masala - A pinch

Cilantro - To garnish

Garam Masala _ A pinch

Cumin & Coriander Powder - A pinch

Shahi jeera - 1 tsp

Bay leaves- A couple

Elachi - A couple

Fried dry fruits - Few

Cinnamon sticks - 1/2

Yogurt - 1/2 cup

Butter - 1/2 cup

Oil - As needed

Salt - As needed

Procedure:

• Deep fry the onions in butter until golden brown in color
• Add a pinch of salt
• Add a pinch of brown sugar to caramelize the onions
• Add oil and after the skillet is heated add bay leaves, elachi and cinnamon, dump in all the vegetables
• Add salt as required along with biryani masala, cumin and coriander powder
• Add yogurt and allow the veggies to cook up to 70%
• Soak the basmathi rice in water for about 1 hour, and semi cook it up to 70%, preferably open cook it, Also add the right amount of salt
• Layer the semi cooked vegetables, plain rice , deep fried onions, fried dry fruits and repeat the same layering in an oven proof container coated with butter
• Dilute saffron strands in water and sprinkle it on the top
• Garnish it with cilantro
• Place the entire container in the oven which is preheated for at least 20 minutes at 350
• Let it cook for about 30 minutes

Note:

• Add a few drops of oil before cooking the rice, this will help the rice grains from sticking to each other
• After adding the yogurt sautee it as much as you can without smashing the vegetables, that it will help the yogurt from curdling
• Do not over cook the veggies / rice
• Diluted saffron in water will prevent the top layer of rice from over heating
• Make sure you go all the way down while serving

Malai Kofta

Ingredients:

Grated Panner - 1 Cup

Onions - 3

Tomatoes- 8

Boiled Potatoes-3

Boiled Carrots -3

Boiled Beans - A Bunch

Heavy Whipping Cream - 5 tbsp

Salt- To taste

Paprika - 1 tsp

Kitchen king Masala - A pinch

Garam Masala- A pinch

Kofta Curry Masala-1/2tsp

Cilantro-To garnish

Ginger Garlic Paste-1/2tsp

Butter-2 tbsp

Bread Crumbs Powder: 4tbsp

Roasted Cashews-5

Preparation of Kofta :

• Add boiled and drained vegetables along with grated panner to a food processor
• Add a pinch of salt and Kitchen King masala.
• Use the dough blade and kneed it well (If you are not using a food processor do it with your hands, similar to chapathi dough)
• Make balls by applying a little oil on your palms
• Deep fry the kofta balls in oil on medium heat to make sure its cooked evenly

Gravy for Malai Kofta:

• Add butter to the skillet along with oil
• Add chopped onions and a pinch of salt
• Allow them to sautee
• Add ginger garlic paste allow the onions to turn golden brown in color
• Add chopped tomatoes and allow it to cook on medium heat
• Add heavy whipping cream and allow it to cook until oil oozes out
• Grind half of the onion tomato mixture along with roasted cashews
• Add the fried kofta to the skillet
• Add this gravy back to the skillet and allow it to cook on medium heat

Tips:

• Make sure the boiled vegetables are drained. (Water in the veggies will crack the kofta when frying)
• If there is any water in the Veggie-Panner mixer add more bread crumbs
• Don't stir too much after the koftas are added to the mixture

This will serve a party of 6.

Healthy Breakfast Ideas

Yellow Curry for Poori / Poori Koora / Aloo Koora

Ingredients:

Boiled Potatoes – 4

Onion – 1

Green chillies – 4

For the Thadka:

Olive Oil – 3 tbsp

Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Urad dal ¼ tsp
Channa dal – ½ tsp
Asafoetida – A pinch
Curry leaves – 6
Coriander leaves – A few
Water – ½ cup
Turmeric – ¼ teaspoon

Procedure:

• Add Olive oil to a pot and add all the ingredients mentioned in the thadka.


• Add the chopped green chilli's and onions and saute them until they are transparent


• Mash the boiled potatoes add a pinch of turmeric and salt


• Add this mashed potato mixer to the pot with thadka


• Add some water and allow it to cook for some time

Tips and tricks:

I love my curry spicy, hence I add a lil bit of Cumin and Coriander powder, a little bit of chili powder too for the color

Meal Maker Curry / Soya Bean Curry

Ingredients:

Soaked Soya Chunks : Soak them for at least 30 minutes before cooking

Chopped Onion - 2
Finely Diced Tomato's - 4 Roma

Finely Chopped Spinach - 1 Bunch
Ginger Garlic Paste - 1 tbsp
Kasoori Methi Powder - 1 tbsp
Olive Oil - 7 tbsp

Cinnamon Stick - 1/4
Crushed Cardamom Cloves - 2
Cilantro - 1 Bunch to garnish
Red Chili Powder- 1 tbsp
Kitchen King Masala - 1 tbsp

Whole Milk - 1/4 Cup

Procedure:

• Add crushed cardamom cloves and cinnamon stick in a skillet with 5 tbsp Olive oil.


• Add onions to the skillet and allow them to cook until transparent in color add a pinch of salt and turmeric.


• Add ginger garlic paste and saute the onions until they are light golden brown.


• Add finely diced tomatoes and saute them until the tomato's are finely cooked.


• Add chopped spinach and allow then to cook, add red chili powder, add kitchen king masala.


• Allow the onions and tomato-spinach to cook for some time add whole milk.


• Puree the mixture.


• Add the soaked soya chunks to the puree and allow then to cook.


• Pressure cook the whole curry (optional)


• Add crushed dried kassori methi powder.


• Garnish it with Cilantro and grated butter.

Paneer Butter Masala

Ingredients:

Chopped Onion - 2

Finely Diced Tomato's-6 Roma

Cashew Powder -1 tbsp

Ginger Garlic Paste - 1 tbsp

Kasoori Methi Powder - 1 tbsp

Chopped Red and green Pepper - 2

Olive Oil - 7 tbsp

Unsalted Butter - 1/2 Cup

Cinnamon Stick - 1/4

Crushed Cardamom Cloves - 2

Whipping cream - 5 tbsp

Cilantro - 1 Bunch to garnish

Red Chili Powder- 1 tbsp

Shahi Paneer Masala - A pinch (To taste)

Kitchen King Masala - A pinch (To taste)

Home made Paneer - (See the previous blog posting for this)

Procedure:

• Add crushed cardamom cloves and cinnamon stick in a skillet with 5 tbsp Olive oil.


• Add onions to the skillet and allow them to cook until transparent in color add a pinch of salt and turmeric.


• Add ginger garlic paste and saute the onions until they are light golden brown.


• Add finely diced tomatoes and saute them until the tomato's are finely cooked, add red chili powder, shahi paneer masala and Kitchen king masala.


• Add whipping cream and allow the tomatoes to cook.


• Meanwhile microwave the diced red and green peppers until cooked partially.


• Add some unsalted butter to a skillet and fry the fresh home made paneer.


• Add the cashew powder to the onions and tomato's, puree half the quantity and leave the rest as is.


• Add the fried paneer and the microwaved pepper to the onion tomato puree, add the rest of the butter and allow then to cook.
• Pressure cook the whole curry (optional)


• Add crushed dried kassori methi powder.


• Garnish it with Cilantro and grated butter.

Tips for tasty Paneer Butter Masala:

• Take the whole curry and pressure cook it for about 5 minutes without a whistle, a nice red layer of butter and chili powder is formed on the top.


• By adding cashew powder and whipping cream, richness is added to the curry


• Add a pinch of sugar while you fry the onions to caramelize it for a better taste


• In order to retain the red color fry the Onions and tomato's and then puree them instead of using pured Onions and tomato's, this will help retain reddish orange color to the curry.

Spinach Mushroom Lasagna

Ingredients:

Chopped Spinach - 1 bunch

Sliced Mushroom -5 ounce

Lasagna Noodle - 10 ounce

Ricotta Cheese

Chopped Onion - 1

Chopped tomatoes - 4

Minced garlic - 1tbsp

Dried Oregano - 1tbsp

Fresh Parsley - 1/2 a bunch

Fresh Basil leaves - 1/2 a bunch

Olive Oil - 4 tbsp

Grated Parmesan Cheese - 1 cup

Salt- To taste

Procedure:

Cooking the pasta Sheets:

• Cook the lasagna noodle in a large pot, slightly salted.


• Each lasagna noodle has a particular cooking time check the carton for instructions. (I cooked mine for about 12 minutes).


• Rinse the pasta sheets with cool water and set them aside.

Stuffing:

• Add 4 tbsp of Oil and add the minced garlic.


• Add dried oregano leaves, basil leaves and parsley leaves, chopped onion.


• Allow the onions to cook until transparent add mushroom and the chopped tomatoes and allow them to cook until you see a layer of oil on the top.


• Microwave the spinach with a (open lid- so as to retain the fresh green color).


• Drain excess water from the spinach, this is a very important step which will help make the lasagna stand else it ends up being very soggy.


• Add ricotta cheese to the cooked spinach and mix it well, add a pinch of salt to taste.


• Meanwhile pre heat the oven to 375F


• Spread a layer of tomato puree that is cooked in order to avoid the pasta sheet sticking to the bottom


• Spread a layer of pasta sheet in an oven safe container


• Spread the cottage cheese and spinach mixer


• Spread the tomato puree


• Repeat this process, depending on how many layers you would like.


• I generally have 3 pasta sheets one in the bottom one in the middle and one on top


• Add another layer of tomato puree on the top layer of the pasta and sprinkle in the Parmesan cheese.


• Bake it for 50 minutes and allow it to cool for 10 minutes before serving.

Tips and tricks for a yummy Lasagna:

• Drain all the excess water from spinach, it will avoid lasagna from being soggy.


• Cook the pasta noodle for the right time mentioned on the carton to avoid mushy sheets.


• Allow it to cool down before you serve.


• Slice the mushrooms thicker this will help then to retain their shape rather than melting away with heat.
• Spread a layer of tomato puree before you start layering the pasta sheets in order to avoid the pasta sticking to the base of the container.

Ullipaya Pakodi / Onion Pakodi

Onion pakodi is my all time faaaaaaav, so it is for Abhi. I am so glad that most of our tastes match. I guess major reason begin we are born and brought up in Hyderabad. Anyways the first thing that comes to our mind on a gloomy rainy day is ONION PAKODI.

As soon as we were engaged my BIL asked me very seriously "Do you know how to cook ullipaya poakodi" ... I was like why is he asking me this out of all the dishes. I said I love it and its my fav he asked me can you make it? I was like my mom makes it very good and I love what my mom makes....Apparently its his fav too and he wanted to rag me by making me sit in the kitchen and cooking Pakodis while everyone is enjoying the nice weather. ( Dint happen until now...he is still waiting meanwhile I am practicing :) )


Ingredients:

Gram flour - 1 Cup
Rice flour - 1/4 Cup
Onions - 1 big Chopped longitudinally
Baking Powder - 1/2 tsp
Green Chillies- 3
Red Chilli Powder - 1 tbsp
Dhanya- Jeera Powder- 1tsp
Water - 1 tbsp
Oil- 1 tbsp

Procedure:

Take a big bowl add finely chopped Onions, green chillies, salt, dhanya-jeera powder, baking powder, add little oil and leave it for few minutes
Now rice flour and gram flour and sprinkle little water if necessary ( Don't add too much of water)
Pour Oil in a pan for frying the pakodi

Tips for great Pakodi : Fry them with patience at medium heat until golden brown in color

Gummadikaya Koora / Pumpkin Curry

Ingredients :

Onion - 1 big
Tomato's- 2 Roma
Pumpkin - 1 Small
Green Chillies- 4
Sugar - 3 tbsp
Red Chilli Powder - 3tbsp



Thandka:

Sesame seeds - 1 tsp
Chandal - 1 tsp
Jeera - 1tsp
Curry leaves - 10
Hinge- A pinch
Oil - 3 tbsp
Red Mirchi - A few


Procedure:

• Finely Cut the Pumpkin into small pieces
• Steam cook them
• Add the thadka to a pan
• Add chopped onions to the same pan with thadka and cook them until they are transparent in color
• Add tomato's and cook them finely add some salt
• Add paprika, sugar
• Add the steam cooked pumpkin and allow them to cook for 10 minutes you will see a fine layer of oil on top and the curry is ready.

Best when served with : Rice/ Roti

Recipie comming Ragda Cutlet -- Comming Soon