Vegetable Munchurian

Serves 4

Ingredients for munchurian balls
1/2 cabbage thinly sliced
2 carrots grated
1/2 tsp ginger grated
1/2 tsp garlic grated
2 cups of water
1/4 cup cornflour
2 tbsp white flour
Salt to taste
Oil for deep frying

Directions
1. Boil the cabbage and carrots together in water for 10 minutes until it is cooked.
2. Wait till the vegetables cool down a bit. Then squeeze the water out of the vegetables.
3. Add garlic, ginger, salt, cornflour, and white flour. Mix it well.
4. Heat oil in a deep frying pan. Make small balls with the mixture and deep fry on high heat until the balls are golden brown in color. Make sure to moderate the heat every now and then.
5. Keep it aside.

Ingredients for the sauce
1 medium sized onion chopped
1-2 green chillies slit in half
1 tbsp garlic garted
1 tbsp ginger grated
1/4 cup scallions chopped
1 tbsp soy sauce
1 tbsp schezuan sauce (ching's secret brand, can be found in any Indian grocery store)
1 tbsp Maggi hot and sweet sauce
1 tbsp cornflour mixed 1 cup of water
Salt to taste
Oil

Directions
1. Heat oil. Add green chillies, onions. Saute it for less than a minute.
2. Add ginger and garlic. Saute it for a few seconds.
3. Mix the soy sauce, schezuan sauce, and Maggi hot and sweet together. Add to the pan and mix it.
4. Add the cornflour mixture, keep stirring continuously to avoid any lumps.
5. Add the manchurian balls and salt. Boil for 2 minutes.
6. Turn off the heat. Add chopped scallions.
7. Serve with noodles, fried rice, or plain rice.

Dal Makhani

Serves 6 to 7

Ingredients

1 cup whole black lentil (urad dal)

1/4 cup red kidney beans (rajma)
1 1/2 cup water

1/2 tsp turmeric powder

salt to taste

1 tbsp ginger garlic paste

2 medium tomatoe's pureed

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp red chili powder

1 tsp garam masala powder

1 tsp dry kasoori methi  (optional)

1 tbsp butter or almond yogurt (for vegans)

For Tempering
1 tbsp ghee
1/2 tsp cumin seeds

1 bay leaves

2 green cardamoms

2 cloves

1-2 green chili slit in half
1/4 tsp asafoetida (heeng)

Directions
1. Soak urad dal and rajma for an hour.
2. In a pressure cooker or instapot, add urad dal, rajma water, turmeric powder, and salt. Cook for a few whistles until daal is tender. 

3. Heat ghee in a pan, add cumin seeds, green chili, heeng, bay leaves, cardamoms, and cloves. Let it splutter.

4. Add ginger garlic paste and saute for a minute. 

5. Add coriander powder, red chili powder, garam masala powder, cumin powder and kasoori methi. Add 1-2 tbsp of water so the spices don't burn. 

6. Now add tomato puree. Cook on medium flame until the oil separates from spices.
7. Add the cooked dal and rajma. Add 1 cup of warm water and bring to boil. Let it simmer for 8-10 minutes on low flame. 

8. Add butter if you like or almond yogurt can be added if you are vegan. 

9. Serve with roti or naan. 

Paneer Capsicum

Serves 4 to 5

Ingredients
1 and 1/2 cup paneer
1 and 1/2 sliced onion
1/2 capsisum thinly sliced
2 medium tomato thinly sliced
1 tbsp ginger grated
1 tbsp garlic grated
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder (freshly ground)
1 and 1/2 tsp red chilli powder
1 tsp garam masala powder
1 tsp roasted cumin powder
2 tbsp cashew powder
1/4 cup tomato paste
1/2 cup water
1 tbsp sugar
Salt to taste
Oil

Directions
1. Heat oil, add cumin seeds, and green chillies. Wait till the seeds crackle.
2. Add onions, saute until translucent.
3. Add capsicum, saute for 2 minutes.
4. Add garlic and ginger and saute for a few seconds.
5. Add tomato and cook on medium flame for 2 minutes.
6. Add turmeric, coriander powder, red chilli powder, garam masala powder, roasted cumin powder, and cashew powder. Saute till it leaves oil.
7. Add tomato paste, saute it for a few seconds.
8. Add water and sugar, bring to boil for a minute. Then add  sliced paneer.
9. Turn off the heat and garnish with coriander leaves.
10. Serve with pulao, roti, or naan.

Lauki Chana

Serves 4 to 5

Ingredients
2 cups of chopped lauki (bottlegourd)
1 cup chana daal (split bengal gram)
2 green cardamoms
2 cloves
3-4 black pepper corns
2 bay leaves
2 cups water
1/2 tsp turmeric powder
1-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 slit green chili
1 tbsp ginger grated
1/4 tsp heeng (asafoetida)
1 tbsp coriander powder
1/2 tsp red chilli powder
1 tsp amchur (dried mango powder)
1/2 tsp garam masala powder or Madras Curry Powder
1 medium tomato chopped
1/4 cup cilantro leaves
1 tbsp sugar
Salt to taste

Directions
1. Soak chana daal in warm water for 40 minutes to an hour.
2. Heat ghee in the instant pot. Add cumin seeds, asafoetida, green cardamom, cloves, black peppercorn, bay leaves and green chilies. Wait till the whole spices start to crackle.
3. Add ginger and saute until golden brown.
4. Mix the turmeric powder, coriander powder, red chili powder, amchur powder, and garam masala powder in a little water (about 3 tbsp) to make a paste. Add it to the pan and saute for 1-2 minutes.
5. Add chopped tomato, cover and cook until it is soft.
6. Add chana daal, lauki, and water to the pot. Let it cook for about 13-15 minutes.
7. When the pressure releases on its own, add sugar and cook for a minute.
8. Garnish with cilantro leaves.
9. Serve with rice.

Bhindi Masala

Serves 4

Ingredients
1 pound fresh bhindi (okra)
1 tsp cumin seeds
2 slit green chilli
2 medium onions
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp dried mango powder (amchur powder)
1 tbsp water
Salt to taste
Oil

Directions
1) Wash bhindi thoroughly in cold water. Wipe bhindi with paper towel so it is completely dry. Remove the ends and slit in half.
2. Thinly slice the onions.
3. Mix the spices together - turmeric powder, coriander powder, red chilli powder, and amchur powder in 1 tbsp of water.
4. Add the spices to bhindi and mix it well.
5. Heat oil, add cumin seeds and green chilli. Wait till the seeds crackle.
6. Add onions and fry till it is translucent.
7. Add bhindi, cover and cook on high flame. Make sure to uncover every minute, and saute it.
8. When the bhindi is partially cooked but not overcooked, take the lid off, and add salt.
9. Fry on high flame until crisp.
10. Serve with roti or paratha.

Tips

• At steps 7, make sure to wipe the water from the lid used to cover bhindi.
• Do not add salt until bhindi is cooked, otherwise bhindi may leave water.

Matar Paneer

Serves 6

Ingredients:

1 and 1/2 cup paneer

2 cups frozen peas

2 green chilies chopped

1 tsp cumin seeds

1 and 1/2 chopped onions

1 tbsp ginger grated

3 cloves garlic grated

1 and 1/2 tsp turmeric powder

1 and 1/2 tbsp coriander powder

1 and 1/2 tsp red chilli powder

1 tsp garam masala powder

2 medium tomatoes chopped

1 cup water

Oil

Salt to taste

Directions:

Heat oil, add cumin seeds and green chilli.When the seeds start to crackle, add onions. Saute till the onions are golden brown. Mix turmeric, red chilli powder, coriander powder, and garam masala powder. Add a little water to make a paste. Add the paste to the pan and fry the spices till it leaves oil. Add green peas and cook till it is soft. Add tomato, cover and cook until it is soft. Add salt and water, and boil for a few minutes. Then add paneer, boil for another 2 minutes, then turn off the heat. Serve with paratha or rice.

Aloo Do Pyaja



 



Serves 6

Ingredients:

4 large potatoes sliced

1 large onions thinly sliced

1 tsp cumin seeds

1 and 1/2 medium tomatoes chopped

1 tbsp ginger grated

4 cloves garlic grated

1 tsp turmeric powder

2 tbsp coriander powder

1 and 1/2 tsp red chilli powder

1 and 1/2 tsp roasted cumin powder

1 tsp garam masala powder

2 tbsp Maggi hot and sweet sauce (found in Indian grocery store)

Oil 

Salt to taste

Directions:

Heat oil, add cumin seeds. Add onion and saute it until golden brown. Add potato, cover and cook until it is cooked. Make sure to stir the potato so it doesn't stick to the pan. Add ginger, garlic and salt, then saute it for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, and cumin powder. Mix the spices properly. Add the hot and sweet sauce, mix it well. Serve with paratha.

Vegetable Jalfrezi

Serves 6

Ingredients:

1 cup green beans cut lengthwise
1 cup carrots cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup paneer thinly sliced
1 cup onions sliced
1 tsp cumin seeds
1/2 cup tomato sliced
1 tbsp ginger grated
2 tbsp cashew powder
1 and 1/2 tbsp coriander powder
1 and 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp garam masala powder
1/4 cup water
Oil
Salt to taste

Directions:

Heat oil, add cumin seeds. Add onions, saute it for a minute, then add green beans, carrots, and capsicum. Saute until it is cooked, but not overcooked. Add ginger and saute it. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and cashew powder. Add water and saute it for two minutes. Turn off the heat. Serve with paratha or naan.

Coconut Rice

Coconut rice is my sister-in-law's signature dish. The first time I had coconut rice, it was served on banana leaves...oh simply delicious and yum. Trust me it is the most addicting rice dish I have ever had.

Ingredients:

1 and 1/2 cup cooked white rice
2 tbsp ghee
1 tbsp half and half cream

2 tbsp yogurt
Salt to taste

Spices to be ground to paste:
2 medium onions
2 medium tomato
4 cloves garlic
1 and 1/2 inch ginger
4 whole red chilies
1 tsp cumin seeds
1/2 cup coriander seeds
2 cardamoms
2 cloves
1 1/2 cup frozen coconut (or fresh coconut)
2 tbsp poppy seeds (khuskhus)


For Tarka:
1 tbsp ghee
1 tsp cumin seeds

Directions:

Heat ghee, add the spice paste. Keep stirring on medium flame until it leaves oil. Add salt and turn off the heat. Whisk the yogurt and half and half together and add it to the mixture, mix it well. In a oven safe dish, add a layer of thick spice mixture, then add a layer of rice. Make two to three layers, depending upon the size of your dish. Microwave for about 8 minutes, or it can be also baked in the oven for 30 minutes on 400 degrees. Heat ghee in a small ladel and add cumin seeds. When the seed starts to crackle, spread it over the rice evenly. It is ready to be served. Serve with malai kofta or paneer.

Malai Kofta

 

 

Serves 4-5

Ingredients:

2 medium onions finely chopped
2 medium tomato finely chopped
1 and 1/2 tbsp ginger grated
4 cloves garlic grated
2 cardamoms
2 cloves
2 tbsp poppy seeds (khuskhus)
1/4 cup cashews
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder
2 green chillies chopped
1/2 cup milk
1 and 1/2 cup water
3 tbsp oil
Salt to taste

For the Kofta:
Paneer made from 1/2 gallon milk
2 boiled potatoes
1/2 tsp black pepper powder
1 green chilli chopped
2 tbsp coriander leaves chopped
1 tbsp white flour
Oil for deep frying

Directions for Kofta:
Mash paneer and potatoes, and mix it together. Add salt, black pepper powder, green chilli, coriander leaves, white flour. Make small round balls. Heat oil, when the oil is really hot, drop the balls and deep fry until golden brown. Keep it aside.

Directions for gravy:

Soak poppy seeds in 3 tbsp milk for about 30 minutes. Grind the cashews, poppy seeds, cardamoms, and cloves together to a fine paste. Keep it aside. Heat oil, add cumin seeds and green chilli. Let the seeds crackle, then add onions. Saute until golden brown. Add ginger and garlic, saute for a few seconds. Then add tomato, cover and cook till it is soft. Add turmeric, red chilli powder, and coriander powder. Saute for a few seconds until it leaves oil. Add the cashew paste and mix it well. Add water and boil the gravy, then add milk. Add the kofta balls to the gravy and serve it with naan, paratha, or rice.

Aloo Bhujia

Craving for hot fries? You can make crispy and crunchy potato bhujia and serve it for dinner. Don't even need to peel the skin, makes it healthier and better.

Serves 4

Ingredients:

4 medium sized potato
1 onion
1 tsp cumin seeds
1 whole red chilli broken in half
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder
1 tsp dried mango powder (optional)
1 tsp roasted cumin powder (optional)
3 - 4 tbsp mustard oil or Canola oil
Salt to taste

Directions:

Cut the potatoes in thin long slices with the skin. Heat oil, add cumin seeds and whole red chilli. When the seeds start to crackle, add onions and cook it on medium flame until light brown. Add potatoes, then add turmeric powder. Cover and cook on medium flame until potato is half cooked. Then take off the lid, and cook it on medium flame until it is cooked but not overcooked. Note: do not add salt in the beginning as it may leave water and end up making the potato too soft. Add salt, red chilli powder, coriander powder, dried mango powder, and cumin powder. Saute on high flame for a few seconds. Turn off the heat and serve the hot bhujia with paratha or roti.

Hara Chana (green gram)

Fresh hara chana is one of the most delicious and yet simple sabji. The fresh hara chana you get in Bihar is so tender and sweet that you can have it just like that. I still remember the aroma of chana sabji that my mom used to make during the time of holi. She also made pakoras with the chana, especially on the day of Holika Dahan to be offered to Agni. But here in the west, you can only find frozen chanas, so here is the recipe for that.

Ingredients:

1 packet frozen Lila Chana (or green gram, get the Vadilal brand)
1/2 tsp cumin seeds
A pinch of asafoetida (heeng)
2 green chillies chopped
1 medium sized onion chopped
1 tsp ginger grated
2 cloves garlic grated
1 medium sized tomato chopped
1 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala powder
1/4 cup fresh coriander leaves
Salt to taste
Oil

Directions:

I generally use pressure cooker to cook the chana as it cooks fast. Wash green chana in water a couple of times and leave it in water so it defrosts. Heat oil, add cumin seeds, asafoetida, and green chilli. When the seeds start to crackle add onions, cover and cook on medium flame until golden brown. Add ginger and garlic, saute it for for a few seconds. Mix the spices - turmeric powder, coriander powder, red chilli powder, dried mango powder, roasted cumin powder, and garam masala powder in a little water and make a paste. Add it to the cooker, then saute it for few seconds. Add tomato, cover and cook till it is soft. Add chana, salt and mix it well. Close the pressure cooker and wait till it whistles 4-5 times. When the pressure is released, open the pressure cooker and add fresh coriander leaves. Serve hot with paratha or rice.

Palak Paneer

 

 

There is nothing like fresh Palak Paneer...healthy, filling, and satisfying is what I would describe. Use fresh spinach leaves instead of the frozen ones if you can. It is a rich source of protein, so get it as much as you can.

Serves 7 - 8

Ingredients:

2 bunches of fresh spinach (can be found in Indian grocery stores)

2 1/2 cups of paneer (plain or fried)

1 tsp cumin seeds

2 cardamoms

2 cloves

2 and 1/2 medium onions chopped

4 cloves garlic grated 

1 and 1/2 tbsp ginger grated 

2 green chillies chopped

3 medium sized tomato chopped

1 and 1/2 tsp red chilli powder

2 tbsp coriander powder

1/2 cup whole or 2% milk
1 tbsp butter
oil

Directions:

Wash spinach in cold water 3-4 times. Get rid of the stems and just pick out the leaves. Heat oil, add cumin seeds, green chilli, cardamom and cloves. Wait till the seeds crackle. Add onions, sauté until golden brown. Add ginger and garlic, and saute it for a few seconds.  Add tomato, cover and cook until  it is soft and cooked. Add coriander powder and red chill powder, and sauté it on medium flame for a few seconds until it leaves oil. Add spinach, cook for a few minutes. Turn off the heat and let the spinach stand for a bit, then grind the mixture in a blender. Add butter to the pan, add the spinach and bring it to boil. Add milk, then add paneer. Boil it for another 2 to 3 minutes. Serve with paratha or naan.

Chana Masala

Are you missing Chana Masala from Haldiram's? Try this recipe....it is spicy, tangy, and full of flavor. Not as spicy as Haldiram but good enough to keep you happy :)

Serves 5-6

Ingredients

2 cups chickpeas (kabuli Chana
1 and 1/2 cup water

baking soda - a pinch

1/2 tsp cumin seeds

Asafoetida (heeng) - a pinch

1 green chilli chopped

2 medium sized onions chopped

1 inch ginger
3 cloves garlic
2 medium sized tomato chopped
1 tbsp anardana powder

1 tbsp chana masala (Everest brand)
1 and 1/2 tbsp coriander powder (preferrably fresh ground)

1 tsp red chilli powder
1 tbsp tamarind juice

Salt to taste

3 tbsp oil or butter

Directions:

Soak the chickpeas overnight. Boil in a pressure cooker with baking soda, salt, and water for not more than 5 minutes, about 3-4 whistles. Boil tomato, onion, garlic, and ginger in 1 cup of water for 5 minutes, then grind it in a blender to make a puree. Mix coriander powder, chana masala, red chilli powder, and anardana powder together in 4 tbsp of water to make a paste. Heat oil, add cumin seeds, green chilli, and wait till the seeds splutter. Then add the paste, and stir on low flame for few seconds. Add the puree and keep stirring on medium flame until it leaves oil. Add chickpeas and water that is in the pressure cooker and leave it to boil for 4-5 minutes. Add tamarind juice, then turn off the heat. Serve with bhatura, paratha, roti, or rice.

Vegetable Burger

When we came to US we craved for vegetable burger. The veggie burgers at Burger King or Mc Donalds are made with Soy patties and doesn't taste anything like the burgers you get in India. Here is what I came up with, hope you like it. To make it healthier, I suggest that the patties be cooked with little oil on a flat non-stick pan. Otherwise you can also deep fry the patties. Refer to the vegetable cutlet instructions on how to make the batter and roll it out in bread crumbs.

Quantity about 8-9 patties (tikki)

 
Ingredients for the patties (tikki):
4 large boiled potatoes mashed
1/4 cup french beans chopped
1/4 cup carrots finely chopped
1/2 tsp cumin seeds
1 large onion finely chopped (preferably red onion)
2 green chillies chopped
1 tsp ginger grated
2 tsp coriander powder
1 tsp red chilli powder
1 tsp dried Mango powder
1 tsp roasted cumin powder
1 tsp dried kasuri Methi
1/4 cup fresh corainder leaves
2 tbsp oil
Salt to taste

Fresh Garam Masala (to be ground)
2 cloves
2 green cardamoms
2 black pepper 

For the burger:

Deli rolls 

Cheddar cheese or any cheese of your choice

Ketchup

Maggi Hot and Sweet sauce

Honey Mustard sauce

Chipotle Mayo (kraft brand)

Onions cut in rings

Tomato cut in round shape

Directions:
Heat oil in a pan. Add cumin seeds, green chilli, and ginger. Let the seeds splutter, then add onions. Saute onions until golden brown. Add french beans and carrots, cover and cook until soft. Now add the coriander powder, red chilli powder, and mango powder, then mix it well. Add mashed potatoes, salt, kasuri methi, garam masala powder, and roasted cumin powder. Mix all the spices with the potatoes, then add coriander leaves. Turn off the heat. Wait till the mixture cools down. Divide the mixture in medium sized balls and flatten it like tikki. Heat a non stick pan or any pan. Add a tsp of oil, then add the tikkis. Wait the tikkis turn crisp and brown, then flip it and cook on the other side. The deli rolls are generally cut in half. If not, then cut the rolls in half and then heat the rolls on both sides. Add tikki, onions, tomato, honey mustard sauce, ketchup, maggi hot and sweet, chipotle mayo, and cheese. Serve it with soup or salad.

Moong Daal Kadhi (Mogar Kadhi)

 

Moong Daal or Mogar Kadhi (as it is called in Rajasthan) is soupy and healthy. You can have it with rice or roti or even just plain. During the winter months it can warm you up leaving you satisfied.

Serves 4

Ingredients:

1/2 cup moong daal
1 and 1/2 cup yogurt
1 and 1/2 tbsp besan (chickpea flour)
1 and 1/2 cup water
1/2 tsp turmeric
1/2 tsp cumin seeds
1 green chilli split in half
Asafoetida (heeng) a pinch
1/2 tsp red chilli powder
1 tbsp oil
Salt to taste

Directions:
Wash moong daal, add 1 cup water, then boit it until it is cooked. Keep on a low flame once it starts boiling. Mix besan, yogurt, turmeric, and water together. Use a whisk to mix it. Heat oil, add cumin seeds, heeng, green chilli, red chilli powder. Then lower the flame and add yogurt batter to the pan. Keep stirring until it comes to a boil. Note if the consistency seems too thick for you then add a little water . Leave the kadhi to boil for 20 minutes. Then add salt and the cooked moong daal to the kadhi, leave it to boil for another 2-3 minutes on medium flame. Server with roti, paratha or plain white rice.

Aloo Gobhi Dry

 

 

You can't go wrong with Aloo Gobhi and people just love it. Also if you want to make a quick dinner without much work, this is a fast and easy method.

Serves 4-6

Ingredients:

1 large Onion (preferrably red) thinly sliced
1/2 Cauliflower cut in small florets
3 medium Potato (preferrably red) cut in small sqaures
1/2 tsp Cumin seeds
1 Whole red chilli
1 tsp Ginger grated
1/2 tsp Turmeric powder
3 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Dry Mango powder (amchur)
1/2 Garam masala powder
1/2 tsp roasted Cumin powder
Oil
Salt to taste

Directions:
Heat oil, add cumin seeds, and whole red chilli. Let the seeds splutter then add onions and saute it until golgen brown. Add potao and cauliflower, add turmeric, then cover and cook on medium flame until the cauliflower and potato is cooked. Note: do not add salt in the beginning as the potato and cauliflower may tend to leave water and the vegetables may get overcooked. Make sure to uncover the lid to check the vegetables every now and then. Now add ginger and saute on high flame. Add salt, coriander powder, red chilli powder, dry mango powder, garam masala powder and roasted cumin powder. Saute on high flame and mix the spices properly. Turn off the heat. Serve with rice and daal or kadhi or you with roti/paratha.

Homemade Pizza

Pizza is everyone's favorite in our house. I usually make it on a Sunday night so I can give the leftover to my kids for lunch. That way I don't have to get up early Monday morning to prepare school lunch. I prefer making it from scratch so I know what is being used in the dough. I like to add wheat flour, oregano and garlic to the dough to give it a nice flavor.

Makes 2 large pizza

Ingredients

For the dough:

2 cups white flour

1 cup wheat flour

1 1/2 tbsp yeast

1 and 1/2 cup warm water

1 tbsp salt

1 tbsp oregano

1 tbsp olive oil

Add yeast to the warm water, sprinkle some flour on top and leave it for 2-3 minutes. Mix the white flour wheat flour, salt, oregano, and olive oil. Slowly add the yeast mixture to it and make a nice soft dough. Cover and leave it in a warm place for 30 minutes till it rises. 

For the topping:

1 medium onion cut in rings

1/2 medium capsicum long thin slice

4 cloves garlic chopped

2 cups mozarella cheese

Note: any vegetables can be used for topping, for example - olives, mushrooms, zucchini, spinach, broccoli, whatever one desires.

Sauce:

1 cup marinara sauce for 1 pizza (store bought) OR

1 cup pesto sauce for 1 pizza (store bought) OR

1 cup alfredo sauce for 1 pizza (store bought)

Directions:

Divide the dough equally, then roll out the dough to make a round shape. Place it on a pizza pan. Add marinara sauce and spread it evenly. You can add pesto sauce on the other pizza if you like, or you can use alfredo sauce. Add chopped garlic, capsicum, and onions on the sauce. Spread the cheese evenly on the pizza. Heat oven on 500 degrees on Bake, when hot bake the pizza for 12-13 minutes. The pizza crust should be well done from the bottom and the top should be also properly baked. Serve it hot.

Vegetable Biryani

 

 

The first time I was offered vegetable biryani from Deez Biryani Corner in Defence Colony, in Delhi, I was literally in shock to know that there could be a vegetarian biryani. Well, I fell in love with the vegetarian biryani but didn't know how to make it until I found the secret spice, called "Shan's Bombay Biryani Masala". I gave it a try, and guess what, it came out delicious....beware you can't stop eating. If you find this spice, you will not need to make biryani from scratch.

Serves 6-8

Ingredients:

1 and 1/4 cup basmati white rice

3 tbsp ghee or canola oil
1 tsp cumin seeds

1 large onion cut in thin long slice

1/2 tbsp ginger grated

3 cloves garlic grated

1/2 cup green beans julienned

1/2 cup carrots julienned

2 tomatoes chopped
2 tsp coriander powder (preferably fresh ground)
1/2 tsp red chilli powder

3 tbsp bombay biryani masala (Shan brand)

1/3 cup yogurt
1/3 cup water
6 strands saffron
2 tbsp chopped almonds (optional)
2 tbsp raisins (optional)
2 tbsp milk
Salt to taste

Directions:
Cook rice, make sure not to overcook it, then drain water from the rice. Add salt, and 1/2 tbsp ghee to the rice and keep it aside. Heat the remaining ghee, add cumin seed, let it splutter. Add onions and sauté until golden brown. Add carrots and beans and sauté it until it is lightly cooked. Add tomatoes and cook until soft. Add ginger, garlic, coriander powder, red chilli powder bombay biryani masala and cook it on medium flame until it leaves oil. Add water to the vegetables and let it boil for a minute, then add almonds and raisins. Turn off the heat and let the vegetables cool down. Whisk the yogurt and add it to the vegetables.  Add saffron to the milk and heat it for 15 seconds in microwave. Heat oven on 400 degrees on Bake. Spread a layer of cooked vegetable mixture in a baking dish, then spread a layer of rice over it making several layers. Pour the milk over the rice so it spreads properly. Cover the dish with aluminium foil and bake it on 400 degrees for 40 minutes. Serve with raita, kaali daal, or a paneer dish.

Kadhai Paneer

This is my son's favorite dish. He actually wanted to learn how to make a paneer dish and so both of us together invented this recipe and it came out really good. It is simple to make and goes well with Rice, Naan, or parathas. In fact you can also use the leftover paneer to spread it on bread with some cheese, and then toast it, and serve for breakfast. It tastes really yum!

Serves 6-8

Ingredients

1 and 1/2 cup Paneer

1/2 tsp Cumin seeds (jeera)

1/2 tsp Black Mustard seeds
Asafoetida (heeng) a pinch

1 Green chilli chopped

1 and 1/2 Onions chopped

1 tbsp Ginger grated

4 cloves Garlic grated

2  large Tomato chopped

3 tsp Coriander powder (preferrably fresh ground)

1/2 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Methi leaves

1/4 cup Tomato paste

1/2 cup Milk
Salt to taste
Oil

Directions:

Add oil to the pan and heat it. Add jeera, rye, heeng, and green chilli. Now add onions and sauté it until it is golden brown. You can cover and cook the onions on low flame until it is soft. Add ginger and garlic, sauté it. Add tomatoes, cover and cook until it is soft. Add coriander powder, turmeric, red chilli powder and sauté it until it leaves oil. Now add tomato paste and mix it thoroughly. Add milk for gravy. Thinly slice the paneer and add to the gravy. Serve with hot parathas, naan, or pulao.