Parippu Vada(परिपु वडा) OR Daal Fritter

I love fried items especially bhajji , dalvada , vada panv , parripu vada and much more. Naming the dishes itself bringing water in my mount and make my tummy grumbling.

In India, during monsoon at home we make some fried stuff and eat while watching rain.  My mother in law makes this yummy dish which so close to dalvada that whenever I eat it reminds me of my home and growing up memories.

Ingredients:-

(1). 1 cut onions

(2). 4-5 chopped green chilies 

(3). 20 -25 curry patta leaves

(4). 2 cup tuver daal

(5). pinch of asafoetida

(6). Salt to taste

(7). 1 teaspoon redchilli powder(optional).

(8). 1.5 table spoon ginger paste

Recipe:-

Soak tuver daal in warm water for 2.5 hours.  Drain the daal in big colander.  Add onion, curry leaves, green chilies, salt and ginger paste. And grind this daal in mixie. You don't have to make paste, just grind coarsely.  

Onion,green chillie & curry leaves

Drained Daal

Now make small balls and flatten it(optional) and put them on aluminum foil.

Parrippu balls flatten

Heat oil in the deep frying pan on high flame. Wait for oil to become hot, once it becomes hot reduce the flame to medium. Add vadas and fry till both sides are golden brown and crispy.

Remove excess oil with paper napkins or kitchen towel.

Serve parippu vada hot with ketchup or fried chilli and cut wedges of onion. You can also eat with masala chai or coffee.

Tips:-
You can use chana daal also if you like.
If you think your vadas are breaking while frying add 2 table spoon of rice flour or soji in mixture and mix well.

Dum Aloo (दम आलु )

This Punjabi dish is goes great with chapati , paratha or with hot pilaf or jeera rice.
Here is the recipe for the Dum Aloo.

Ingredients:-
(1). Small baby potatoes 8-10 pieces
(2). 1 teaspoon asafoetida
(3). 1 teaspoon turmeric powder
(4).1 teaspoon red chili powder
(5). 1 teaspoon cumin seed.
(6).Salt to taste
(7). 2 teaspoon ginger garlic paste
(8).2 tablespoon oil
(9). 2 cardamom whole
(10). 1 cinnamon stick
(11). half cup yogurt
(12).half cup nut powder (cashew,almond,walnut)
(13). 2 finely chopped onion
(14). 1 chopped tomato
(15). Chopped Coriander leaves.

Recipe:-
Boil potatoes so they are fork tender. Peel the skin. If potatoes are big cut into two pieces. Now take oil in nonstick pan, add table spoon oil. Add whole cardamom and cinnamon stick and fry potatoes till they are golden brown. Set aside this potatoes on paper or cloth napkin to soak extra oil. Now in same pan add  1 table spoon oil, once oil becomes warm add asafoetida and cumin seed, when seed changes its color add chopped onions and ginger garlic paste. Add salt to taste and cook till they are golden brown. Now add chopped tomatoes, chili powder, turmeric powder, salt and cook till gravy started forming . If needed add half cup water. Take this gravy make fine puree using blender. Take nut powder  in bowl and add little water and make nut paste.

Start stove and in non stick add gravy, nut paste and mix it well cook for 5 minutes. Switch off the stove and add yogurt and mix it well in gravy. Now immerse potatoes in the gravy. Garnish with chopped coriander leaves.

Serve with parathas with spicy pickle.

In picture below, I have not added turmeric powder that is the reason gravy is in more red in color. If you like golden yellow color add turmeric.

Potatoes Golden Brown

Gravy

Dum Aloo

Tip:- you can use this gravy and add fried paneer to it.

Grilled Vegetable Kebabs

Summer is best time to grill outside and have fun with family and friends. One of the popular dish in my household for grilling is Kebabs. You can grilled pretty much any vegetables and fruits and put it in your Kebabs. Some of the vegetables you can use are eggplant,potato,colorful peppers, cucumber, squash, onions , pineapple, grape tomatoes, peeled whole garlic. You can also use paneer or extra firm organic tofu in your Kebabs.

Ingredients:-

For Kebabs:-

(1). One cup red onion cut in big pieces

(2). One cup pineapple cut in big pieces

(3). One cup cucumber cut in big pieces

(4). One cup square thick cut Paneer or Tofu

(5). Any other vegetables if you like such as tomatoes,potato, squash, eggplant

(6). Wooden skewers soaked in water for 45 minutes so that skewer don't catch fire on grill

For Marinade:-

(1). half cup olive oil

(2). half cup lemon juice

(3). 2 table spoon honey

(4). salt to taste

(5). 2 teaspoon black pepper powder

(6). 2 teaspoon Italian seasoning(includes oregano, basil etc)

(7). 1 teaspoon of red chili powder (optional)

(8). 2 table spoon fruit juice or orange juice(optional)

Recipe:-

Take vegetables in big foil pan and pour marinade sauce. Cover it with plastic wrap Keep it for 45-60 minutes in refrigerator. If you are in hurry please at least keep it for 30 minutes in refrigerator.

Marinade Vegetables

If you are using potato, cut it into chunk size pieces and boil it in microwave until it becomes fork Thread marinated vegetables, fruit and paneer(tofu) into skewer in colorful assortment. Keep marinade in cup.

vegetable in skewer

Grill the kebabs on medium flame for up to 7-10 minutes, turn the side often to get charring effect on all sides on vegetables. Add marinated sauce occasionally  to keep kebabs juicy and moisten.

Grilled Kebabs

Enjoy your kebabs.

Bottle Gourd Halwa (दूधी का हलवा )

Desserts make holidays more sweet and memorable. I am sharing recipe of one of my favorite dessert.

Ingredients:-
(1). 2 cup grated bottle gourd
(2). half cup 2% warm milk
(3). half cup mawa (optional)
(4). 14 oz Organic Condensed Milk
(5). 1 table spoon ghee
(6). 1 teaspoon cardamom powder
(7). 1 table spoon chopped almond and cashew

Recipe:-
First of all squeeze the water from bottle gourd by hand, this will help in fast cooking. Take deep nonstick pan and coat all its surface with ghee or unsalted butter. Put this greased nonstick pan on stove, add ghee and grated bottle gourd, saute for 5 minutes. Add warm half cup milk and let it cook for 5 minutes on medium heat, by this time bottle gourd starts to cook and becomes mushy. Stir in between Add condensed milk and cook on low to medium heat until halwa starts becoming thick(approx 15 minute).  At this point add mawa and mix well and cook for another 5 -7 minutes (this step is optional). Switch off the stove. Now add cardamom powder and  mix it well.

Decorate halwa with chopped nuts.Serve hot or chilled.

Tip:- You can add green food color to bring bottle gourd color.

BottleGourd Halwa

Kesar Penda (केसर पेंडा )

Penda is sweet which is made from milk mawa. Mainly there are two type of it white penda and kesar penda which has saffron init. Many put orange color with saffron.  When you don't get mawa and you want to make this yummy sweet, use ricotta cheese as substitute for mawa.

Ingredients:-
(1). 15 oz organic ricotta cheese
(2). pinch of saffron
(3). 1 teaspoon cardamom powder
(4). 2 teaspoon of charoli
(5). 1/4 cup chopped almond
(6). 1/4 cup chopped pistachio
(7). 2 cup organic sugar or to taste

Mawa Recipe:-
Take nonstick pan and coat it with unsalted butter. Start the stove on medium flame and add ricotta cheese in it. Stir ricotta cheese occasionally. Cook ricotta cheese until all water from cheese evaporates. It will take roughly about 10-15 minutes. At this point your mawa is ready.

Penda Recipe:-
Now to make Penda add sugar and saffron in it and mix it well. Cook for another  5 minutes, so that water from sugar also goes away. Switch of the stove. Add cardamom powder and mix it well.

Now make small balls and shape it in any shape you like. Decor each penda with 3 to 4 pieces of charoli, 3-4 piece of almond and 3-4 piece of pistachio.

Enjoy.

Kesar Penda

Kesar Penda

Tips:-
You can use mawa to make gulab jamun, carrot halwa, launki(bottle gaurd) halwa or barfi .

Black Chana Kadhi( काला चना कडी )

Black chana or Kala chana  kadhi is variation to regular kadhi.  You can use green chana, you can find this in Indian store frozen section.I have mentioned regular kadhi recipe here. So once you make the regular kadhi. You follow this steps to make Black Chana kadhi.

Ingredients:-
(1). 1 cup boiled black chana or green chana
(2). 1 tablespoon of oil
(3). 1 teaspoon asafoetida
(4). 1 teaspoon chopped garlic(optional)
(5). 1 teaspoon ginger paste
(6). salt to taste
(7). 2 teaspoon red chili powder
(8). 1 teaspoon turmeric powder
(9). chopped coriander leaves

Recipe:-
Take oil in non stick pan and when it becomes warm add 1 teaspoon of asafoetida, ginger paste and garlic. Cook it for 1 minute. Add boiled Chana , turmeric powder , chili powder and salt. Add little water and cook it for 5 minutes. Switch of the stove and garnish chana with coriander leaves. Now add this masala chana in kadhi. Voila your Black Chana Kadhi is ready.

Serve with hot rice.

Chana Kadhi

Carrot Halwa (गाजर का हलवा ) or Gajar Halwa

I am not much of sweet person but once in a while I like to treat myself. The recipe for this carrot halwa include two main ingredients one is shredded carrots and condensed milk.  With very little effort you will have this yummy desert ready in no time.

Ingredients:-
(1). 1 lb shredded organic carrot
(2).  1.5 can of organic condensed milk
(3).  10 to 12 pieces of unsalted cashews
(4).  8-10 raisins
(5).  Half teaspoon crushed cardamom powder
(6). 4-5 Charoli
(7). half table spoon ghee

Recipe:-
Greased deep nonstick pan with unsalted butter and put it on stove. Add ghee and shredded carrot cook it for medium flame about 3-5 minutes.this is optional step. Now add 1.5 can of organic condensed milk and cook it for about 15-20 mins on low to medium flame until all water evaporates from milk and it starts thickening. Stir occasionally to avoid sticking to pan.. Now add Charoli, raisins cashes and cardamom powder and cook for another couple minutes. Switch off the stove.

Serve hot. Or if you like me and you like cold halwa, put in one plate and make pieces with knife and refrigerate it.

Carrot Halwa

Tips:-
You can add pinch of saffron when you add milk to get nice color and aroma.

Gujarati Kadhi (कढी)

Kadhi is nothing but gram flour mixed boiled and simmered buttermilk with aromatic spices tempered in oil or ghee. This is very simple and easy to make dish. Main ingredient for this dish is yougurt or thick buttermilk and gram flour. There are two main variation of this dish one with salt & sugar and one with only salt.  I like both variation but in summer I like to eat sweet kadhi with plain rice, bhindi fry and moong daal fry.

Ingredients:-
(1). 4 cup yougurt
(2). 2 tablespoon gram flour or chickpea flour
(3). salt to taste
(4). 1 teaspoon mustard seeds
(5). 1 teaspoon cumin seeds
(6). pinch of asafoetida
(7). 3 clove piece
(8). 2 small cinamon sticks
(9). 3 whole black pepper
(10). 2 dry red chili
(11). 2 teaspoon chopped ginger
(12). 2 tablespoon chopped coriander
(13). 1 tablespoon sesame seeds
(14). 7-8 leaves of curry leaves
(15). handful of chopped coriander leaves
(16). 1 tablespoon oil
(17) 2 cup water

Recipe:-
In deep vessle or bowl mix yougurt, water and salt and make buttermilk.  Now in small bowl take gram and add some water and mix until there are no lumps, if some reason if you are not able to remove lumps in besan mix, use strainer to remove lumps. Now add this besan into buttermilk and stir it well.

Start the stove and put the Kadhi mixture to boil on medium flame.  While buttermilk is cooking, on different stove for tempering heat oil and add mustard seeds, cumin seeds. Once seeds started cracking or spluttering switch off the stove and add asafoetida, clove, cinamon sticks, black peppers, dry red chilis ,sesame seeds, chopped ginger and curry leaves into it. All these spices will bring very nice and strong aroma. Add this spiced flovored oil into kadhi mixture. Cook/Simmer kadhi on medium flame for about 5-7  minutes. Switch of stove. Garnish with coriander leaves.

This is optional step. If you like sweet and sour taste like I do add 2-3 teaspoon of sugar into hot kadhi and mix it well.

Serve hot with pulav or biryani. I love to eat kadhi with khichdi and mango pickle, I prefer sweet kadhi with khicdi.

Tip:-  Some people like turmeric in kadhi, so add half teaspoon turmeric while making buttermilk. This will make kadhi yellowish in color. For tempering instead of oil you can use ghee too. It will make kadhi more creamy and rich in taste.

Vegetable Cutlet (वेजिटेबल कटलेट )

Other day I was wondering what should I make for afternoon snack which I can use for my dinner and while checking on my food pantry I saw some potatoes, carrots, green peas, green pepper , green beans and I got an idea to make vegetable cutlet. Vegetable cutlet is great for appetizer , you can make this in weekend/holiday afternoon for your family. You can use this cutlet as burger patties on dinner roll and make your own mini burger for your lunch or dinner.  That is what generally I do, when I make this cutlet I make some more so that I can use it for my burger during dinner.

Ingredients:-

(1). 2 medium sized boiled potato

(2). 1 finely grated carrot

(3). 4 finely chopped green beans ( fresh or frozen)

(4). half grated or finely chopped green pepper

(5). 1/4 cup fresh or frozen green peas

(6). 1.4 cup chopped cilantro

(7). 1 small finely chopped green chili

(8). 1/4 teaspoon turmeric powder

(9). 2 teaspoon coriander powder

(10). 1/2 teaspoon red chili powder

(11). pinch of asofoetida

(12). salt to taste

(13). 2 teaspoon sesame seed

(14). 2 cup croutons 

(15). half cup rice flour

(16). oil for shallow frying

(17). 3-4 tablespoon  rice flour( for coating purpose)

Recipe:-

Using grinder grind the croutons. Powder should be little coarse so don't grind too much. Peel the potato and using masher or hand mash it up. Add all other vegetables in the same bowl (from 2 to 7). Add all spices in the same  bowl as vegetables. Now add crouton powder and rice flour in that bowl and mix everything well. Knead dough, if needed add 1 table spoon of oil.  Now make equal size small-medium size balls( around 15-16 balls) from dough and press little to make flat round. You can make cutlet of any shape you like. Coat the both sides of cutlets with rice flour. This will make both side more crunchy and crispy.

Start the stove on medium flame and put greased non-stick pan on it. Once pan become warm arrange flatted or shaped cutlet in pan next to each other with one inch apart for shallow frying. Once both side becomes little pink brownish , add 1 table spoon oil around the cutlets and shallow fry it. Cook for 4-5 minutes, until both sides are cooked and looked medium brownish in color. 

Vegetable Cutlet Shallow Frying

Serve cutlet hot with ketchup, mint or coriander chutney. You can serve milk shake on side instead of tea or coffee.

Vegetable Cutlet

I used shallow fry vs deep fry so that it is more healthy but you can certainly deep fry these cutlets.

Tips:-

• You can also add some finely grated cabbage or couple table spoon of grated beet root. 
• You can make Aloo Chaat with these patties.
• You can use  these cutlets as patties to make your own veggie burger.
• You can use these cutlets in your Ragda to make Ragda Patties.
• If rice flour is not handy you can use corn flour. 
• Instead coating the cutlet only in rice flour you can also do following
• first dip the cutlet in little milk(1/4 cup)
• then coat with rice flour and crouton powder.

Khichdi ( खिचडी)

Khichdi is very popular Gujarati dish.  In my home my mom used to prepare khichdi with kadhi. Sometimes instead of kadhi , she will make potato and eggplant curry. This is very easy make and healthy vegetarian dish. It mainly consists of rice and lentils( daal). Generally for khichdi tuver daal is used but one can use yellow moong daal or green split mung daal.

This is a very unique dish , it can go with pretty much any side. You can serve khichdi with warm ghee. You can serve it with fresh yogurt or raita. In village people eat with warm milk.You can also serve it with mango pickle and papads( fried or roasted). I love eating khichdi with kadhi and mango pickle.

Ingredients:-
(1). 2 cup tuver daal soaked in warm water(approx 15-20 min)
(2). 11/4 cup soaked rice (approx 15 min)
(3). 3 tablespoon oil
(4) 1 teaspoon mustard seed
(5). 1 teaspoon asofoetida
(6). 2 whole red chilies
(7).  3 cloves
(8). 4 whole black pepper
(9). 1 star seed (anise seed)
(10). 2 small cinnamon sticks
(11). salt to taste
(12). 1 teaspoon red chili powder
(13). half teaspoon turmeric powder
(14). 1 teaspoon coriander powder

Recipe:-
Remove extra water from tuver daal and rice. In pressure cooker warm oil and add mustard seeds, once seeds starts cracking add asofoetida, whole red chilies, cloves, black pepper , anise seed and cinnamon stick. Cook for minute. Now add daal and rice in spiced oil, add 4 cup of water. Stir well. Now add salt, turmeric powder, coriander powder and chili powder. Stir again to make sure all masala are mixed well in water. Close the pressure cooker and cook until 6-7 whistles. Take cooker from the stove.

Wait for cooker become cool about another 15-20 mins before opening.  Serve Khichdi with your favorite side.

Lotus Seeds Fry (मखाना फ्राई ) OR Fried Makhana

Makhana or Lotus Seeds you can find it in Indian store. They are really good snack item. It is really good for kids. You can make this crunchy snack in no time, may be less than five minutes.

Ingredients:-
(1). one cup makhana (lotus seed)
(2). salt to taste
(3). 1 teaspoon red chili powder (optional)
(4). 3-4 teaspoon crushed sugar
(5). 1 cup oil or ghee for frying.

Recipe:-
Take oil in pan and make it warm. Add makhana into it and fry it for minute or so. All we want lotus seeds to become crispy and crunchy. Take them out in bowl.  Make sure makhana don't turn too brown. Now sprinkle salt, chili powder and sugar in bowl and mix well.

Voila!! your snack is ready. Start some movie or sports and start munching your popcorn style fried lotus seeds.To make your snack more interesting fry half cup peanuts and add into fried makhana and mix well. If needed add spices according to taste.

Makahan Fry or Lotus Seeds Fry

Tip:-
If you are making this snack for kids I would suggest fry makhana or lotus seed using ghee ( purified butter).
Instead of using peanuts you can add some salted mixed nuts like cashew, almonds, Brazilian nuts etc.

Besan Halwa With Dates(बेसन हलवा)

While growing up my mom used to make Besan Sheero or Halwa for us and it was my favorite sweet dish. Now same dish my mother makes for her grand kid, the difference is she uses Dates to sweeten the Halwa in place of sugar. So it is more healthy.

Ingredients:-

(1). 2 tablespoon chickpea flour(Besan)

(2). 5 tablespoon  dry nut powder (cashew, almond, walnut, pistachio etc)

(3). 3-4 tablespoon ghee

(4). 1 cup milk

(5). 8 peeled and pitted Medjool dates
(6). pinch of saffron

Recipe:-
Chopped dates into small pieces. In cup take milk and add chopped dates init. Boil the milk in microwave for 2 minutes.

In nonstick pan take 2 tablespoon of ghee. Once ghee melts completely add Besan flour and mix Besan in ghee so that there is no lumps. Stir constantly. Cook for Besan for 2 minutes on medium flame. Add dry nut powder init and cook for another 2 minutes. Add boiled milk into cooking Halwa, stir milk so it doesn't stick and mix well in Halwa. Add saffron and mix well into Halwa. At this point add one table spoon of ghee. Stir Halwa and let it cook for another 4-5 minutes on low to medium heat.

Switch of stove and serve hot in bowl with some chopped nut on top.

Peeled and Pitted Dates

Besan flour

Mixed Nut Powder

Mixing Besan Flour in Ghee

Adding Nut Powder

Adding Boiled Date Milk

Cooking Nuts with Besan

Adding Saffron

         Cooked Besan Halwa

Besan Halwa

Tips:-
If you are using this for small babies who are 7 months and up , update above recipe with following modifications.

• Drained the boiled date milk using colander before adding in halwa to makesure there is no chunks
• Instead of 1 cup milk take 1.5 cup milk so that Halwa will be like Gujarati Raab ( gravy form) so that babies can swallow easily.
• Either you can avoid nuts or grind nuts to almost paste form before adding in halwa.

Aloo Paratha(आलू पराठा )

Many people love eating potato in any shape and form.  And many of us like to eat paratha. This dish is great combination of both of them. You can eat this in breakfast or dinner. It is really great dish for kids lunch. The basic ingredients for this dish are potato,wheat flour, salt and oil.

Ingredients:-

For dough:-

(1). 2 cup wheat flour

(2). 1 cup chopped coriander 

(3). Salt to taste

(4). 1 teaspoon asafoetida

(5). 1tablespoon oil

(6). 1 teaspoon cumin seed

(7). 1 teaspoon turmeric powder

(8). 1 teaspoon sesame seeds

(9). 3/4 cup water for kneading dough

For filling

(1).  2 boiled peeled mashed potatoes

(2). Salt to taste

(3). Pinch of asafoetida 

(4). 1teaspoon lemon juice

(5). 2 teaspoon coriander  powder

(6). 1finely chopped green chili

(7). 1 tablespoon Chopped coriander leaves

For paratha:-

(1). Wheat flour for rolling

(2). Oil for frying

Recipe:-

Knead paratha dough using all ingredients mentioned for making dough.  Divide kneaded dough into 8 equal pieces and make each piece into round ball.

In one bowl take mashed potatoes and all other ingredients for filling and mix them well.

Using rolling board roll ball into medium round use little wheat flour if think dough is sticking to rolling board. Take 1 tablespoon of filling and put in middle of rolled round. Seal the paratha and roll it one more time until paratha is 1/4 or 1/2 inch thick. Roll it gently and roll from all sides.

Start the stove and  put greased non stick pan. Once pan become warm , put rolled paratha in it. Cook paratha on both side, once both side are showing light brownish mark, add 1 tablespoon of oil around paratha and cook on both side. Reapet same for remaining balls.

Serve paratha with fresh yogurt and green chilies. 

Stuffed Potato Paratha

Tips:-
If you like you can add 1 cup chopped spinach while kneading dough. You can use chopped Methi( Fenugreek) leaves also.
You can use microwave to boil potato, simply put potatoes in microwaveable  bowl with little water and heat it for approx 6-7 min. This time is for 2 potatoes. To check potatoes are cooked or not insert fork and if it goes smoothly in potatoes they are done otherwise cook it for additional time.

You can also use steamer to steam potatoes, simply peeled potato and cut them in big pieces and put in in steamer for 7-10 minutes.

Paneer Paratha(पनीर पराठा)

I love eating anything has paneer in it. Until few months back , I always used to think that to make paneer parathas is a complex job. But after trying by myself I realized it is anything but easy job. 

Ingredients:-

For dough:-

(1). 2 cup whole wheat flour

(2). half cup all purpose flour

(3). salt to taste

(4). pinch of asafoetida

(5). half teaspoon turmeric powder

(6). 1 table spoon oil

(7). half cup water to knead dough

For Fillings:-

(1). 2 cup shredded paneer

(2). 1 cup chopped onions

(3). half cup chopped coriander leaves

(4). salt to taste

(5). 2 teaspoon coriander powder

(6). 1 finely chopped green chili

(7). half teaspoon garam masala

For parathas-

(1). oil or ghee for cooking

(2). wheat flour in bowl 

Recipe:-

Using dough ingredients knead dough for parathas which is soft and smooth. Don't use too much water. The dough should not be sticky.In one bowl take all the ingredients for fillings and mix them well and keep aside.

Dough for Parathas

Divide the dough into 8 equal parts and make balls. Take one dough balls put in wheat flour , make sure ball is coated with flour. Now roll the ball on rolling board. If you think ball is sticking add little oil or more flour on rolling board and keep rolling until it becomes big enough to add paneer filling.

Now add 1.5 table spoon of paneer filling in middle of rolled paratha.

Gather the edges of paratha as shown in figure and seal it on the top.

Once more roll filled paratha with some flour on rolling board. Roll gently from all side. Roll until paratha is half inch thick. I like little thick parathas , that way they don't break the fillings.

Greased non stick or cast iron pan with cooking oil . Start stove and put paratha in it . Wait for one side of paratha to become cook, it will show small brown spots. Turn to other side , once both side has brown marks on it add half table spoon oil and coat both side of paratha nicely. Let it cook for another 1-2 minutes. And take it out from pan.

Serve hot with fresh yogurt or raita . You can also serve with some butter and fresh green chilies. This parathas can be served with mango or vegetable pickle.

Paneer Parathas

Enjoy!!!

Tip:- If you are low on paneer you can use shredded mozzarella cheese. 

Vegetable Biryani (वेजिटेबल बिरयानी)

I ate my very first biryani in one of the restaurant in Florida, I became fan of it. So whenever we went out in Indian Restaurant ,I would make sure I will order this yummy dish. I tried to make at home in pressure cooker, which is exactly not the biryani concept. Because biryani gets cooked in layer on dum which allows the all flavors and spices to blends gradually. So I decided to make this delicious dish in its authentic way, I read few cooking blogs and I really liked the recipe on  rak's kitchen. I used her recipe as my base with few modifications.

Ingredients:-

(1). 4 cup basmati rice

(2). 2 potatoes

(3). 10-12 pieces of cauliflower florets

(4). 1 cup cut green beans

(5). half cup green peas

(6). 1 cup cut carrots

(7). 1 and half cup cut green pepper

(8). 2 medium size onions

(9). 1 cup chopped cilantro

(10). 2-3 teaspoon chili powder

(11). 2 teaspoon turmeric powder

(12). salt to taste

(13). 4 teaspoon Bombay Biryani Masala

(14). 1 teaspoon black pepper powder

(15). 1 teaspoon asafoetida

(16). 4 cloves

(17). 1 small cinnamon stick cut into two

(18). 1 star anise seeds(badiyan)

(19). 2 green cardamom

(20). 8-10 water melon kernels(Magaj Tari seed)

(21). 2 teaspoon ginger paste
(22). 1 bay leave

(23). pinch of saffron

(24). 4 tablespoon milk

(25). 4 table spoon oil

(26). half cup yogurt (non fat or law fat is fine too)

(27). half cup melted butter or ghee

(28). half cup chopped cashew

(29). 1.5 cup croutons 

Recipe:-

Cut potatoes into big pieces. Cut onion length wise. You can use chopped onion too.

In big bowl take potatoes,carrots,green pepper and cauliflower florets add 2 teaspoon biryani masala, turmeric powder, 1 teaspoon chili powder, salt and 1 teaspoon black pepper powder. Mix all well so that vegetables are nicely get coated with spices.

In a cup take milk and add saffron and warm it in microwave for 15-20 seconds.Mix saffron well in milk.

Soak rice in water for 30 minutes. If you are running out of time , you can soak the rice in hot or warm water for 15 minutes. Cook rice in rice cooker by adding pinch of salt, 2 cloves ,1 cardamom, 1 bay leave and one cinnamon stick  remove the plug just before you think it will go to warm mode. This will make sure rice has little moisture it is not too dried.

Start stove and heat 1 table spoon oil and add onions and pinch of salt. Cook onion till they are golden browned. Add cashew and croutons in it and cook for another 2-3 minutes. If needed add add one table spoon of oil.  

Start stove, in same nonstick pan take 3 tablespoon oil. Once oil become warm add asafoetida, 2 cloves, 1 cardamom, 1 cinnamon stick, 1 star anise seed, water melon seed and 1 teaspoon chili powder. Now add coated vegetables with spices and little water. Cover the pan with lid, let it cook on medium flame 7-8 minutes. Take toothpick or fork and insert in potato and see it is soft or not. Once potatoes are cooked add green peas and green beans. Mix all vegetables , let it cook on medium flame for 2-3 minutes. Now add  yogurt and mix it well in vegetables and cook for 3-4 minutes on low flame. Switch of the stove.

Heat the oven to 350 degrees and  oven safe pan,  make first layer of rice, on top of it add 2 teaspoon saffron milk and 2 teaspoon melted butter randomly. Layered the rice with seasoned vegetables. Add some fried onions, cashews, croutons and cilantro on top. Repeat this procedure until you are done with vegetables and your last layer is should be of rice. Add remaining saffron milk and butter. Add remaining onions, cilantro, cashews and croutons on top of rice. Cover the pan with aluminum foil. Bake in oven for 10-12 minutes.

Once done , remove from the oven mix rice ,vegetable and garnishing well and serve it with raita and any Indian pickle. You can also serve with any curry or dal fry.

Vegetable Biryani

Tips:-

• I didn't use garlic paste but if you want you can certainly add 1 teaspoon  with ginger paste. 
• Instead of using oven you can make same layers in slow cooker and cook it slow on medium or low setting for 15-20 minutes. 
• To bring more fun in color throw some sliced beet root while cooking vegetables. Add them before adding peas and green beans. 
• You can also add half cup tomato puree with coated vegetables in cooking to bring more flavor and sour taste.
• If you don't have cauliflower florets handy, you can always replace it with broccoli, add broccoli with peas and green beans not before, to keep its crunchiness.
• You can also use basil leaves to bring aroma to dish. Just use 3-4 leaves on very top layer.
• You can also use food color to make biryani spectacular.

Chhole Bhature(छोले भटूरा)

Ingredients:-
(1). 4 cup chick peas.
(2). 2 big chopped onion
(3). 1 and half chopped tomatoes
(4). 1 table spoon ginger paste
(5). 1 table spoon chopped garlic or garlic paste
(6). salt to taste
(7). 2-3 teaspoon red chili powder or to taste
(8). half teaspoon garam masala
(9). 1 teaspoon turmeric powder
(10). 4 teaspoon Channa puri masala( I use MDH/Badshah powder)
(11). 3 table spoon oil
(12). chopped coriander leaves for garnishing
(13). 1 teaspoon mustard seeds
(14). 1 teaspoon cumin seeds
(15). pinch of asafoetida
(16). water to add in gravy

Recipe:-
Soak chick peas in hot water for overnight or at least couple hours before cooking. Pressure cook chick peas with pinch off salt until they are easy to mash. Start stove and in nonstick pan take oil, mustard seeds and cumin seeds, wait for seeds to start cracking add asafoetida, onion and pinch of salt. Once onion started getting translucent , add ginger paste, chopped garlic and chopped tomatoes. Add red chili powder, salt,garam masala, turmeric powder and Channa puri masala. Mix all the spices in gravy well , if needed add about half cup of water. Let it cook about 12-15 minutes on medium heat, until gravy started thickening. Switch off stove. If you think big chunks of onions or tomatoes , use food masher to mash the gravy.

Add boiled chick peas in cooked gravy, mix well, mash some of chick peas in gravy, which will make gravy more thick. Now again start the stove and let this Chana/Chhole cook for another 5-7 minute on low to medium flame. Turn off stove and garnish with chopped coriander and cut green pepper.
Serve hot with puri with sliced onions and green chillies on side.


Chhole

Tip:- You can use canned chick peas also. Rinse them well with cold water after taking out from can. You can also add dried pomogranete seed during tadka to bring more flavor.

Fruit Custard (फ्रूट कस्टर्ड)

Over the weekend I felt like eating fruit  I tried to make fruit custard, I didn't have proper ingredients to start with all I had was organic condensed milk, regular milk ,fruits and saffron. But my recipe turned out pretty good very close to you eat store brought. This is also a egg less recipe.

Ingredients:-
(1). 1 can Organic Sweetened Condensed Milk(approx 400g/14 oz)
(2). 2 and half cup 2% milk(approx 35 oz)
(3). pinch of saffron
(4). 1 cup cut black/red grapes seedless
(5). 1 cup peeled and cut apple
(6). 1 cup sweet cut mangoes ( optional)
(7). 1 table spoon of sugar
(8). cherry for decoration
(10).  half cup cut banana (optional)
(11). half teaspoon crushed cardamom powder
(12). 4-5 pieces of charoli or chiraunji (Buchanania lanzan)

Recipe:-
Take one deep vessel and greased with unsalted butter so that while boiling milk doesn't stick to bottom. Or use nonstick pan.  In greased vessel add condensed milk and all 2% milk and let it boil on medium flame. Stir constantly. At same time take all cut fruits in one bowl and add 1 table spoon of sugar and put in refrigerator to get chilled. Once you see milk started thickening (about 10-12 min after)add pieces of charoli and saffron mix it well in milk. Let this milk cook for another 5-7 minutes. Switch off the stove. Remove the hot milk in big vessel. Let it cook for room temperature. Once milk become room temperature cool  add chilled fruits in it and keep it in freezer for 40 mins or refrigerate for couple of hours.

Serve chilled.

Fruit Custard

Fruit Custard

Tip:- To make it more fun for kids add some chocolate pieces or marshmallows. You can also any other searson fruits such as chikoo,pineapple, pomegranate & custard apple etc.

Baingan Barta(बैंगन का भरता )

When it is cold or raining I feel like eating this dish with some paratha topped with some butter and sliced of onions and green chilli. Perfect dhaba style food which you can get in any highway side dhaba restaurant in India.

This dish needs three main ingredients which are tomatoes,onion and big eggplant.

Ingredients:-
(1). 1 big size eggplant.
(2). 1 1/2 big chopped onion
(3). 3 chopped tomatoes
(4). 1 teaspoon mustard seed
(5). 2 tablespoon oil
(6). pinch of asafoetida
(7). 1 teaspoon turmeric powder
(8). 2-3 teaspoon red chilli powder
(9). 1/2 teaspoon garam masala
(10).  1 teaspoon ginger garlic paste.
(11). salt to taste.
(12). chopped coriander for garnishing

Recipe:-
Peel the eggplant skin with vegetable peeler. Cut eggplant into big chunks and pressure cook it with half cup water. Switch of the Stove once cooker makes  with 5-6 whistles. More whistles assures that eggplant is soften and ready to mash.  Once cooker is cooled open it and mash the eggplant with masher until it becomes like puree as shown.

mashed eggplant

Take oil in nonstick pan and add mustard seed and asafoetida. Once mustard seed starts cracking add chopped onion and pinch of salt. Cook until onion starts to become translucent, now add chopped tomatoes, and ginger garlic paste. Add turmeric powder, garam masala and chili powder. Let it cook for 7-10 minutes. If needed add little water. When gravy starts to thickens switch off stove. Use masher to mash gravy. Garnish gravy with coriander leaves. You can eat this gravy by eat self as onion tomato curry.

gravy

Now mix mashed eggplant into prepared gravy and let it cook for 5 minutes and mix gravy and eggplant  well. Garnish the dish with chopped cashew and coriander leaves.

Baingan Bharata

Serve hot with plain parathas , cut onion wedge and green chilies on side. You can also serve with hot basmati rice and yogurt.



Tip:- If you are in hurry you can use pasta sauce with garlic flavor and fried onion or onion powder to make gravy.