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Thursday, May 28, 2020

HYDERABADI VEGETABLE DUM BIRYANI



INGREDIENTS:

Basmati Rice
2 cups
Potato
1 medium
Carrot
1 medium
Green Beans
10-12
Green Peas
¼ cup
Cauliflower
5-6 big florets
Onion
2 medium
Mint leaves
¼ cup chopped
Coriander leaves
¼ cup chopped
Curd
1 cup
Ginger paste
1 tbsp
Bay leaf
2
Cinnamon sticks
2-3   1” sticks
Cloves
6
Star anise
2
Cardamom
4
Shahi jeera
1 tsp
Salt
2.5 tbsp
Turmeric powder
½ tsp
Red chili powder
1 tsp
Biryani masala
2 tbsp
Ghee
3 tbsp
Oil
2 tbsp

METHOD:
  • Wash and soak basmati rice for 20 minutes.
  • Peel the potatoes and carrots. Chop them into big cubes. Trim the ends of green beans and cut into 1” long pieces. Wash and cut the cauliflower into big florets.
  • Finely chop 1 medium onion and finely slice the other medium onion.
  • In a wide pan, add 1 tbsp oil and 1 tbsp ghee. Fry the sliced onions on low flame until brown and crispy.
  • Drain the fried onions from the oil and keep aside.
  • In the same pan, add 1 tbsp oil. Then add 1 bay leaf, 2 cinnamon sticks, 2 cardamoms, 3 cloves, 1 star anise and 1 tsp shahi jeera. Sauté until spices are aromatic.
  • Add finely chopped onions and ginger paste. Sauté until onions are golden brown and raw smell of ginger goes away.
  • Add the chopped vegetables (potato, carrot, green peas, green beans, cauliflower). Sauté for 2-3 mins.
  • Meanwhile, whisk the curd well. Once the vegetables are sautéed, add curd, salt, red chili powder, turmeric powder, biryani masala.
  • Also add 1 tbsp of chopped coriander leaves and 1 tbsp of chopped mint leaves. Mix well and add 1 cup of water. Cover and cook the vegetables for 15 mins.
  • While the vegetables are cooking for the gravy, take another deep pan and add 8-10 cups of water.
  • Add 1 bay leaf, 1 cinnamon stick, 2 cardamoms, 3 cloves, 1 star anise, 1 tbsp of ghee and 2 tbsp of salt. Boil the water until a rolling boil comes.
  • Once the water boils, add the drained basmati rice to it. Cook the rice on high for 2 mins. Then simmer the flame to med-low and cook for another 8 mins.
  • Strain the rice and keep aside. The rice should be cooked only 75%.
  • As the vegetables get almost cooked and gravy consistency is achieved, turn off the flame.
  • In a thick bottomed pan, grease the bottom with a tsp of ghee and add a layer of vegetable gravy.
  • Add half of cooked rice as the second layer. Sprinkle some chopped coriander leaves, mint leaves and fried onions.
  • Add the remaining vegetable gravy as the third layer and the remaining rice as fourth layer. Top off with chopped coriander leaves, mint leaves, fried onions, a pinch of biryani masala and a tsp of ghee.
  • Cover the pan with an aluminum foil and then with the lid.
  • Place the pan on med-high heat for 2 mins so that the steam builds and then simmer to lowest setting and cook for 25-30 minutes.
  • Serve hot with raita. While serving use a flat spatula and scoop from the sides so as not to break the grains.




Wednesday, May 27, 2020

SOUTHWESTERN STYLE QUINOA SALAD



INGREDIENTS:

Quinoa
2 cups dry
Black beans
1 cup dry
Onion
1 medium finely chopped
Tomato
2 big finely chopped
Corn kernels
1 cup
Tomato paste
2 tbsp
Salt
To taste
Black pepper powder
½ tsp
Red chili powder
½ tsp
Cumin powder
1 tsp
Dried oregano
1 tsp
Coriander leaves
2 tbsp chopped
Lemon juice
1 tbsp
Avocado
To garnish
Oil
1 tbsp

METHOD:
  • Wash and soak the black beans overnight. Pressure cook the beans for 4-5 whistles. Drain off the water and keep the beans aside.
  • Wash the quinoa thoroughly and keep aside.
  • In a deep pan, add 1 tbsp oil. When oil heats, add finely chopped onions and sauté until translucent.
  • Add finely chopped tomatoes and salt. Sauté until the tomatoes are mushy.
  • Add the black beans, corn kernels, tomato paste, red chili powder, black pepper powder and cumin powder. Mix well and add 2.5 cups of water.
  • Once the water boils, add the washed quinoa and dried oregano. Mix well and turn the flame to simmer. Cover and cook for 15 mins.
  • After 15 mins, take off from the flame and rest for another 10 mins.
  • Add lemon juice, coriander leaves and mix well.
  • Garnish with avocado pieces and serve warm.



Tuesday, May 26, 2020

GUACAMOLE



INGREDIENTS:

Avocado
1 big ripe
Onion
1 tbsp finely chopped
Tomato
1 tbsp finely chopped
Coriander leaf
1 tbsp finely chopped
Lemon juice
1 tsp
Salt
To taste
Black pepper powder
¼ tsp

METHOD:
  • Cut the ripe avocado into half and pit the seed. Scoop out the flesh into a bowl.
  • Mash the ripe avocado with a fork into a semi-chunky paste.
  • Add salt, black pepper, lemon juice, chopped onions, chopped tomatoes and coriander leaves.
  • Mix well and serve as a dip or side dish for burritos or  nachos .



Monday, May 25, 2020

CABBAGE USILI



INGREDIENTS:

Cabbage
2 cups chopped
Chana dal
¼ cup
Toor dal
¼ cup
Dry Red chili
1
Salt
To taste
Asafetida
1-2 pinch
Turmeric powder
¼ tsp
Mustard seeds
½ tsp
Oil
1 tbsp

METHOD:
  • Wash and soak chana dal, toor dal and dry red chili in enough water for 1-2 hour.
  • Drain the water off the dals and grind the dals into a coarse paste. Add salt, asafetida and mix well.
  • Steam the dal mixture for 10-15 mins until cooked.
  • Once cooked, let the dal mixture cool down. After it has cooled down, pulse the mixture in blender for couple of times so that a mixture is powdered nicely. Don’t pulse too much or else the mixture will turn gooey and lumpy.
  • Chop the cabbage into small pieces. Alternatively the cabbage can be sliced finely.
  • In a thick kadhai, add the chopped cabbage, salt, turmeric powder and enough water. Cook until the cabbage is done. Remember salt is added to dal mixture also.
  • Keep aside the cooked cabbage. In the same pan add oil and mustard seeds. Once seeds splutter, add the powdered dal mixture and slightly roast.
  • Add the cooked cabbage and mix well. Saute the cabbage usili for 2-3 mins until well combined.
  • Serve warm with rasam and rice.












Sunday, May 24, 2020

HORSE GRAM RASAM


INGREDIENT:

Tomato
1 medium ripe
Tamarind
Small gooseberry-sized ball
Toor dal
2 tbsp
Turmeric powder
¼ tsp
Salt
To taste
1 tbsp
Asafetida
A pinch
Ghee
1 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
A sprig
Coriander leaves
To garnish

METHOD:
  • Pressure cook the toor dal for 3-4 whistles until soft.
  • Soak the tamarind in hot water for 10 mins and squeeze the pulp from the tamarind.
  • Chop the tomato into small cubes.
  • In a pan, add chopped tomato, tamarind pulp, salt, turmeric powder and ½ cup water. Cook until the raw smell goes away.
  • Add the cooked toor dal along with water, rasam powder and asafetida. Simmer on low flame until the rasam froths. Take off from the flame.
  • In a small tadka pan, heat ghee and add mustard seeds, cumin seeds, curry leaves and a pinch of asafetida. As seeds crackle add the tempering to the rasam and add the coriander leaves.
  • Serve the piping hot rasam with rice.


Saturday, May 23, 2020

HORSE GRAM RASAM POWDER



INGREDIENTS:


Single use
Large qty
Horse gram
½ tbsp
½ cup
Toordal
½ tbsp
½ cup
Coriander seeds
½ tbsp
½ cup
Cumin seeds
1 tsp
¼ cup
Dry Red chili
½ dry chili
5-6
Black pepper
3-4
1 tbsp
Curry leaf
2-3
1 sprig

METHOD:
  • In a thick bottomed pan, add horse gram and toor dal. Dry roast until the dals are brown and aromatic.
  • Keep the dals aside in a plate to cool down.
  • Then add coriander seeds, cumin seeds, dry red chili, black pepper and curry leaves. Dry roast them in low-med heat until spices are aromatic.
  • Keep aside in plate and cool the spice mix.

  • Grind the spice mix in a blender into a semi-coarse powder.
  • Use the rasam powder to make horse gram rasam.


Friday, May 22, 2020

AVOCADO PARATHA



INGREDIENTS:

Avocado
1 medium ripe
Wheat flour
2.5 cups
Salt
To taste
Red chili powder
1 tsp
Oil
½ tbsp
Lemon juice
1 tsp

METHOD:
  • Wash and cut the avocado into half. Pit the seed and scoop the flesh of avocado into a mixing bowl.
  • Mash the flesh well with a fork. Add salt, red chili powder, lemon juice and oil. Mix well the ingredients.
  • Add the 2.5 cups of wheat flour and mix well.
  • Knead the mixture into a smooth dough. Add water little at a time if required.
  • Once the dough is kneaded smooth, smear it with few drops of oil. Cover and keep aside.
  • Before making parathas, divide the dough into 10 - 12 portions of lemon ball size.
  • Take a dough ball and dust in plain flour. Roll out into 5-6" round disc.
  • Cook the paratha on both sides with ghee.
  • Serve hot with Aloo Tamatar ki Sabzi. 

Thursday, May 21, 2020

ALOO TAMATAR KI SABZI



INGREDIENTS:

Potatoes
2 big
Tomatoes
3 big finely chopped
Cumin seeds
1 tsp
Fennel seeds
½ tsp
Bay leaf
1
Cinnamon stick
1” stick
Cloves
2-3
Cardamom
2
Turmeric powder
½ tsp
Red chili powder
1 tsp
Coriander powder
1 tbsp
Asafetida
A pinch
Kasoori methi
½ tbsp
Ginger paste
1 tsp
Salt
To taste
Oil
1 tsp
Ghee
1 tbsp
Coriander leaves
To garnish
Lemon juice
1 tsp

METHOD:
  • Wash and peel the potatoes. Cut into half and pressure cook for 2-3 whistles.
  • In a thick kadhai/pan, add oil and ghee. As the oil warms, add cumin seeds, fennel seeds, cardamom, cinnamon stick, bay leaf and cloves.
  • As cumin seeds crackle, add turmeric powder, red chili powder, coriander powder, asafetida and kasoori methi.  Sauté for 30-60 seconds taking care not to burn the spices.
  • Add chopped tomatoes, ginger paste and salt.  Mix well and sauté until tomatoes are mushy and oil separates from the sides.
  • Roughly crush the potatoes in your hand and add it to the tomato gravy. Mix well and add 1.5 cups of water.
  • Cook the sabzi for 6-8 mins until the sabzi is semi-thick consistency.
  • Turn off the flame and garnish with coriander leaves, lemon juice and few drops of ghee.
  • Serve warm with rotis, parathas or puris. The best combo is with Avocado Paratha