Vegetable Dum Biryani

Ingredients:

For the gravy

• 2 cups cauliflower florets (cut into small size)
• 1 medium potato (peeled and cut into cubes)
• 1 carrot (peeled and cut into cubes)
• 6 to 7 green beans chopped
• 1/2 cup green peas
• 2 medium onion sliced
• 2 medium tomatoes sliced
• 2 tbsp ginger & garlic paste
• 1/2 cup yogurt
• 4 green chilies (as per taste)
• Spice powders: 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder
• Whole Spices: 2 " piece of cinnamon, 4 cloves, 3 cardamom, 1 bay leaf, 1 tsp shahi jeera
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 5 to 6 tbsp of cooking oil

Method:

1. Heat cooking oil in a saucepan and add all the whole spices.
2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3. Add 2 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
4. Now add all the spice powders like 1/4 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Add beans, carrot and potatoes.
6. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder and 1/2 cup fresh coriander leaves. Place the lid and cook for 5 to 10 minutes till potatoes and carrots are 90% cooked.
7. Then add cauliflower and green peas and cook for another 10 minutes. Add some water if the gravy looks too dry.
8. Cook till all the vegetables are done. If you wish, you can separately boil the potatoes and then add to the cooked gravy.  

For the rice preparation:

• 4 cups of long grain basmati rice
• 2 bay leaves
• 1 dried lemon (optional)
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow color
• 1 tsp garam masala powder
• 4 tbsp of ghee or butter

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot vegetable gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot with Raita or salad.

Note: Instead of using spice powders, you can substitute it with ready made biryani masala powder.

You can also check out other biryani recipes on this site. Click here for recipes: Biryani

Step by step pictures

Shish Taouk Roll

Serves: 2 


Ingredients:

For Shish Taouk Kabab:

• 500 gms boneless chicken pieces
• 3 tbsp yogurt
• 1 tsp crushed garlic
• 2 tsp black pepper powder
• 1 tsp garam masala powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika (or chili powder)
• Salt
• Cooking oil

For garlic tahini sauce: (Mix together in a bowl)

• 1 tbsp yogurt
• 1 tsp mayonnaise
• 1 tsp tahina (sesame paste)
• 1/4 tsp garlic paste
• 1 tsp lemon juice
• Salt

Other Ingredients:

• 4 Tortillas (Maida Roti)
• Lettuce
• Tomatoes
• Pickled Jalapenos
• Cooking oil for toasting

Method:

1. For Kababs - Marinate the chicken pieces with yogurt, garlic, black pepper powder, garam masala powder, paprika, olive oil, lemon juice and salt for 30 minutes to 1 hour.
2.  Heat 5 tbsp of cooking oil in a pan and cook the marinated chicken till it is fully done.
3. Set aside.
4. Take a tortilla or roti and keep some chopped lettuce leaves, tomato slices, pickled jalapenos, cooked kabab pieces and some garlic tahini sauce over it. Roll the tortilla and grill or toast in a pan with little cooking oil on it. 

Meat & Cheese Roll Ups

Ingredients:

• 6 roti / readymade tortilla / wholewheat flatbread
• 200 gms beef mortadella slices / or cooked meat of your choice
• 5 to 6 tbsp of cream cheese spread/ or mayonnaise
• 1 cup pizza sauce
• lettuce
• Tomato slices
• Cheese slices
• Chili sauce

Method:

1. Take a roti or flatbread and spread cream cheese on it and cover till the edges.
2. Spread some pizza sauce in the center along with some chili sauce.
3. Keep a piece of lettuce leaf, tomato slice, cooked beef mortadella sheet and a cheese slice.
4. Start rolling the roti from one side tightly and securing all the stuffing inside it, till it reaches the other end.
5. Cut the roll into 3 inch slices and serve as breakfast or tea time snack. 

To make pizza sauce

• 5 medium size ripe tomatoes (roughly chopped)
• 6 cloves of garlic finely chopped
• 1 small onion finely chopped (optional)
• 1 green chili or fresh red chili finely chopped
• 1 tbsp oregano
• 1 tsp black pepper powder
• 1 tsp sugar
• 1 tsp salt (according to taste)
• 1 tsp red chili powder ( optional)
• 1 tsp cumin powder
• 4 tbsp oil for cooking

Method:

1)  Place the chopped tomatoes into a mixer jar and pulse it for few seconds at a time to get a coarse mixture. We do not want to make a fine puree.
2) Heat oil in a sauce pan and fry garlic till light brown, followed by onion and fresh chili. Fry till everything is soft and oil separates.
3) Add crushed tomatoes, salt, sugar, oregano and black pepper. Stir well and cook on high heat for 2 minutes and bring to a boil.

4) Once it starts to boil, lower the heat and add red chili powder and cumin powder and continue to cook on low flame till all the water evaporates. ( This will take about 15 to 20 minutes)

Step by step photos

South Indian Style Beans Stir Fry | Beans Sukka

Serves: 4
Preparation time: 10 minutes (for chopping)
Cooking time: 10 to 15 minutes


Ingredients:

• 3 cups of chopped green beans (string beans)
• 1 medium onion roughly chopped
• 3 green chilies (or as per taste)
• 1/2 cup freshly grated coconut
• 2 tsp mustard seeds
• 2 tsp black gram dal (urad dal)
• 6 curry leaves
• Pinch of turmeric
• Salt
• 1 tsp sugar
• 2 tbsp cooking oil

Method:

• Heat oil in a kadhai or a thick bottom sauce pan.
• Add 2 tsp mustard seeds, and when it starts to splutter add 2 tsp urad dal. Wait till urad dal slightly changes its color.
• Now add chopped onion, green chilies and curry leaves. And immediately add the chopped beans and a pinch of turmeric for a golden color. (no need of frying the onion)
• Season with salt and sugar and add 1/2 cup or 1/4 cup of water. Place the lid and cook for 10 minutes on medium to low heat. (cooking time varies according to the nature of beans)
• Do not over cook the beans as they need to retain the color and crunch.
• Add freshly grated coconut and cook for 1 more minute.
• Serve hot as a side dish.

Coconut & Egg Burji | Indian Style Coconut Scrambled Eggs

Serves: 2
Preparation time: 15 minutes


Ingredients:

• 1 cup freshly grated coconut
• 1 egg
• 1 medium onion finely chopped
• 2 green chilies (broken or torn with hand)
• 4 to 5 curry leaves torn
• 1/4 tsp turmeric powder
• 1/4 cup chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil or coconut oil

Method:

1. In a bowl whisk the egg with a pinch of salt.
2. Heat oil in a thick bottom saucepan or kadhai. Add green chilies, curry leaves and chopped onion.
3. Fry onion till soft and add grated coconut. Gently cook the coconut on low flame for 2 minutes and then add the whisked egg.
4. Keep stirring constantly till all the egg has combined well with the coconut and the whole mixture is dry. Add a bit of salt if needed.
5. Finally add the chopped coriander leaves and stir well.
6. Serve hot with roti or toasted bread.

Note: Try to keep the flame as low as possible after adding the coconut, as the coconut and the eggs burn or stick to the bottom and can even end up burning.

You can check out my other recipes for breakfast.

Click here for all the recipes: Breakfast

Goan Prawn Curry | Step by step method of making Goan Prawn Curry

Serves:

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

• 500 gms prawns (peeled & cleaned)
• 3/4 cup fresh coconut 
• 1 onion sliced + 1 small for masala paste
• 1 tomato chopped
• 2 small green chilies
• 7 -10 curry leaves
• 4 cloves of garlic
• 7 -10 dry red chilies
• 1 tbsp coriander seeds
• 1 tsp whole cumin
• 1/2 tsp black peppercorns
• 1/4 tsp fenugreek seeds
• 1 tbsp tamarind pulp ( 3/4 cup tamarind soaked water)
• 1 cup thick extract coconut milk (1 cup warm water + 3 tbsp coconut milk powder)
• Salt
• 5 tbsp cooking oil

For tempering:

• 1 tsp whole cumin seeds
• 3 to 4 dry red chilies
• 5 curry leaves
• 2 tbsp cooking oil

Preparation:

• Heat a pan and dry roast dry red chilies, coriander seeds, cumin seeds, black peppercorn and fenugreek seeds on very low flame.
• Grind fresh coconut into a fine paste by using some warm water. Try to grind as fine and smooth as possible.
• Now grind together coconut paste, dry roasted spices, curry leaves, small onion, garlic cloves, green chilies and tamarind pulp to a smooth paste by adding very little water.
• Clean the prawns and keep ready.
• Chop onion and tomatoes.
• Keep the coconut milk ready. To prepare fresh coconut milk, grind 2 cups fresh coconut with 1 cup water. Sieve the coconut mixture through a cloth and collect the milk in a bowl. 

Method: 

1. Heat oil in a sauce pan and fry onion till soft and light golden. Then add tomato and 2 or 3 curry leaves and cook for few minutes.
2. To this add the coconut and spice masala paste, salt and fry for 5 minutes on low heat.
3. When the masala starts to boil, add 1 cup thick extract coconut milk and 2 cups of water. Stir well and cook for 10 minutes on low flame. The oil will be visible on the surface of the curry.
4. Finally add prawns and cook for only 5 minutes and then switch off the flame. Keep the curry covered for sometime.
5. Heat a small pan with 2 tbsp oil. Add whole cumin and when it starts to crackle, add dry red chilies and curry leaves. Pour this tadka over the curry and quickly cover the gravy with the lid. Let the curry remain covered for 10 to 15 minutes.
6. Serve hot with steamed rice, dosa or idli.

Tip: The secret for a nice flavorful curry is, to grind the paste as smooth and fine as possible. This will take sometime and several rounds of grinding the paste in the mixer. Keep tasting and adjust the seasoning as needed. Also adjust the consistency by adding more water.

Step by step pictures

Achari Baingan Murg | Chicken & Brinjal Curry

Adapted from a TV show by Chef Sameena, this recipe is very close to my heart. Not only because of its taste, but because this is one of those recipes which actually gave me confidence in my early years of cooking. Chef Sameena Jaleel is one of my favorite chefs from Pakistan, and I really get inspired by the way she talks and the way she cooks. Her presentations and and all her recipes are amazing.





Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes


Ingredients

• 1 kilogram chicken
• 2 cups of chopped onion
• 2 cups chopped tomato
• 6 small size brinjal (purple)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 1/2 tsp whole cumin
• 1 tsp fennel seeds
• 1 tsp kalonji seeds (nigella)
• 2 tbsp desiccated coconut
• 1 tbsp tamarind pulp ( 1/2 cup tamarind soaked juice)
• 4 dry red chilies
• 4 whole green chilies (mild)
• 6 to 7 curry leaves
• 1/2 cup chopped coriander leaves
• 1/4 cup cooking oil
• Salt to taste

Preparation:

• Wash & cut chicken pieces into small or medium size. If you wish you can also use boneless pieces.
• Cut each baby brinjal into half. If big size, then cut into the size of chicken pieces.
• In a plate keep tadka (tempering) ingredients ready. 4 dry red chilies, curry leaves, whole cumin seeds and fennel seeds.
• Chop onion, tomatoes and coriander leaves.

Method:

1. Heat oil in a thick bottom saucepan or kadhai. Add all the tadka ingredients 4 dry red chilies, curry leaves, whole cumin seeds and fennel seeds. Fry for 30 seconds and then add chopped onion along with 1 tsp kalonji seeds and fry till light brown.
2. Now add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1/2 tsp turmeric powder. Fry for half a minute and then add chopped tomatoes. 
3. Increase the flame and add chicken pieces and salt. Cook for 1 minute while stirring so that chicken pieces are well combined with spices. Add 1 cup of water, cover with a lid and cook on medium to low flame till chicken pieces are half cooked.
4. Half way through, add brinjal pieces and tamarind pulp and again cook for 10 or 15 minutes or till chicken is fully done. 
5. Finally add 2 tbsp desiccated coconut, 1/2 tsp garam masala powder, whole green chilies and chopped coriander leaves. Cook for 2 or 3 minutes and serve hot with dal chawal or with rotis. 

Note: Do not add too much water all at once. The consistency of the gravy should be like kadhai dishes. Do not add kalonji to hot oil as turns really too bitter.

Banoffee Pie

This desserts needs no boiling of condensed milk for hours. Very easy recipe of Banoffee pie with the base of crushed biscuits topped with rich toffee sauce and whipped cream.














Serving size: 5 to 6
Preparation time: 2 to 3 hours



Ingredients

For the base:

• 12 digestive biscuits
• 100 gms melted butter

For Toffee Sauce:

• 100 gms butter
• 1/2 cup brown sugar
• 1 can condensed milk

Other ingredients:

• 2 medium bananas
• 1 tsp lemon juice
• 2 cups plain cream (unsweetened & chilled)
• Chocolate sauce for dressing
• Chocolate chips (optional)
• Chocolate shavings or Cocoa powder (optional)

Method:

1. Crush the biscuits, add melted butter and spread the mixture evenly into the base of a spring form tin (or any other serving dish). Refrigerate the base for 30 minutes.
2. Make toffee sauce by heating butter along with brown sugar. Cook on low heat till all the sugar melts. Then add condensed milk and constantly keep stirring for 5 to 7 minutes on medium heat till you get a thick caramel sauce like consistency. Cool for 10 minutes.
3. Pour the toffee sauce over the biscuit base and refrigerate for 1 hour.
4. In a bowl whisk the chilled cream with a cake beater till you get thick whipped cream.
5. Peel and slice the bananas and add 1 tsp lemon juice and mix well.
6. Layer the banana slices over the toffee sauce and top with the whipped cream and spread evenly. Again refrigerate for 1 hour or till the dessert is to be served.
7.  Decorate the pie with chocolate chips, cocoa powder or chocolate sauce.
8. Serve chilled.