Mughlai biryani recipe

Ingredients

Basmati rice – 2 cups

Mutton – 500 gms

Lime - 1

Almonds or cashewnuts – ½ cup

A few spring mint

Ghee – 6 tbsp

Coriander leaves - ¼ bunch

Onions – 1 cup

Ginger – 1” piece

Green chilies (finely chopped)

Garlic – 3 flakes

Curd – 1 cup

Red chilies – 5

Milk - ½ cup

Turmeric powder – a pinch

Cardamom - 3

Cloves - 3

Cinnamon – 1 stick

Bay leaf -2

A pinch sweet cumin

A little saffron

Wheat flour paste enough to seal pan

Method

1. Wash, clean and cut the mutton into small pieces.

2. Peel and slice the onions, coriander leaves and mint.

3. Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine paste. Heat ghee. Fry onions till golden brown and crisp.

4. Remove. Add bay leaf, ground masala, and fry.

5. Add tepid water and cook with lid on till meat is tender and gravy is thick.

6. Boil rice till three-fourths cooked. Add salt.

7. Meanwhile strain curds with a fine piece of muslin.

8. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chilies, coriander leaves and mint.

9. Add limejuice and mix well. Add curds mixture to mutton. Stir well.

10. Dissolve saffron in some milk and sprinkle over half the rice.

11. In a strong pan put in layers of rice, mutton and fried onion.

12. Repeat till all ingredients are used up.

13. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. 

14. Place in an oven 143ºC for one hour and serve very hot. 

Bhelpuri recipe

Ingredients

1 1/2 cups puffed rice

1 onion (finely chopped)

1 tomato (finely chopped)

1 small boiled peeled potato (chopped)

1/2 tbsp coriander leaves (chopped)

1/2 cup fine sev

1/4 cup moong sprouts -- optional

1 tsp roasted peanuts

1 tsp hot green chutney

1 1/2 tsp tamarind chutney

salt to taste

1/4 lime juice

10-12 puries (used for bhel or panipuri optional) crushed

Method

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately.

Mango rice recipe

Ingredients

Cooked rice - 2 cups

Grated green mango - 1 cup

Chopped onions (optional) - ½ cup

Salt - 2 tsp

Chili powder - 2 tsp

Turmeric powder - 1 tsp

A pinch of Asafoetida

Mustard - 1 tsp

Oil - 2 tbsp

Small bunch curry leaves

A handful fried peanuts

Yogurt - ½ cup

Baby okras - 8

Method

1. Heat oil in a pan and add mustard, turmeric powder and asafoetida.

2. After the mustard splutters, add chopped onions and fry till they turn golden brown.

3. Add the grated mango, chili powder and salt.

4. Cook the mango till it becomes very soft.

5. Now, add the cooked rice. Stir well and garnish with curry leaves.

6. Sprinkle fried peanuts on top just before serving.  

Kashmiri pulao recipe

Ingredients

Long Grain (Basmati) Rice - 500 gms

Onion sliced vertically - 100 gms

Cinnamon - 5 gms

Cardamom - 5 gms

Cloves - 5 gms

Turmeric powder - 1 tsp

Saffron - 1 gm

Milk - 10 ml

Walnut - 20 gms

Cashew nut - 20 gms

Water - 1 litre

Oil - 50 gms

Salt to taste

Method

1. Wash and soak rice.

2. Heat oil and fry onions till golden brown and then remove.

3. Fry whole spices, turmeric powder, add rice and sauté.

4. Add half-saffron dissolved in little warm milk.

5. Add hot water and mix well.

6. Cook a little. Add the remaining saffron and cook till grains are separated and done.

7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. 

Bread cutlet recipe

Ingredients

4 Slices of bread

1 cup of channa dal (soaked)

1 tsp chilli powder

1/4 tsp coriander powder

1 small onion

salt to taste

Oil for frying

Method

1. Cut onion into small pieces.

2. Make the paste of channa daal by adding some water and mix cut onion, salt, chilli, coriander powder and some coriander leaves for taste.

3. Cut the bread into four pieces and dip them in channa daal paste and deep fry them in the oil till golden brown.

4. Serve them with some hot sauce or ketchup.

Vegetable cutlet recipe

Ingredients

1 medium size carrot

1 medium size potato

1 medium size beet root (optional)

4-5 Beans

Peas (optional)

To Grind

garlic 1 small piece

Fennel seeds 2-3

Green chili 2-3

Coriander leaves little bit

One medium sizes onion finely cut & keep.

To dip

2-3 tablespoon of Maida & add little bit of water and mix them well (itshould be pouring like idli flour) Powder

Take 3-4 slices of bread & powder them. (you can use either breadcrumbs)

Method

1. Finely cut all the above said vegetables.

2. Wash & Pressure-cook with little bit of water, turmeric powder & salt.

3. Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).

4. Heat one tablespoon of oil.

5. Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.

6. Then add the smashed vegetables & fry till it gets thickened. Wait to cool.

7. Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

8. Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

How to make Dhokla?

Ingredient

Gram flour 200gms.

Curd (yogurt) 1 cup

Chopped green chili 1 tbsp.

Turmeric powder 1/2 tsp.

Mustard seeds 1 tsp.

Chopped ginger 1 tbsp.

Soda bi-carb 1 tsp.

Chopped green coriander 1 tbsp.

Fresh grated coconut ½ cup

Lemon 1 no.

Oil 2 tbsp.

Salt As per taste

Method

1.Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.

2. Make a paste of ginger and green chilies.

3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.

4. Keep the steamer ready on the flame.

5. Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.

6. Pour the batter into the greased mold and steam for 10-12 minutes.

7. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.

8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

9. Serve garnished with chopped green coriander leaves and grated coconut.