PEANUT RICE

INGREDIENTS

1 cup uncooked basmati rice
2 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup frozen petite peas, thawed
1/2 cup dry roasted peanuts

DIRECTIONS

1.Mix the rice, water, salt, and turmeric in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2.Stir the peas and peanuts into the cooked rice to serve.

MATAR PULAO

INGREDIENTS

2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 (3 inch) cinnamon sticks
2 teaspoons garlic powder
2 tablespoons water
1 cup frozen green peas, thawed
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste

DIRECTIONS

1.Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. 2.Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
3.Add the green peas to the pan, cover and cook for about 5 minutes.
4.Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

PREPARE PANEER AT YOUR HOME

INGREDIENTS

1 gallon milk
1 quart buttermilk
1 cup canola oil for frying

DIRECTIONS

1.Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.

2.Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.

3.After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.

4.Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.

5.To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.

CHICKEN WITH MUSHROON GRAVY

Ingredients

4 skinless boneless chicken-breast halves (about 1 pound)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon olive or vegetable oil
8 ounces mushrooms, sliced
1/2 teaspoon dried sage, crumbled
1 cup chicken broth
1/3 cup half-and-half
4 teaspoons cornstarch
1 green onion, thinly sliced

Method:

1.Season the chicken with 1/2 teaspoon salt and the pepper
2.Dredge in the flour. In a large skillet, heat the oil over medium heat.
3.Add the chicken and cook 10 minutes, turning once.
4.Transfer the chicken to a plate and reserve the drippings in the pan.
5.Add the mushrooms, sage and remaining 1/2 teaspoon salt to the pan.
6.Cook for 5–6 minutes, until the mushrooms are tender.
7.Mix together the broth and half-and-half, then whisk in the cornstarch.
8.Add the green onion to the mushrooms and cook for 1 minute.
9.Add the broth mixture and bring to a boil, whisking, until thickened.
10.Add the chicken, spoon the sauce over the top and simmer for 1 minute.

MUSHROOM GRAVY CHOPS

Ingredients

6 medium cut pork chops
2 small cans cream of mushroom soup
1 large onion sliced
1 can of mushrooms
salt & pepper to taste
dash of garlic powder
1/2 tsp red pepper flakes (optional)

METHOD:

1.Brown thawed chops in frying pan and lay in a 9x13 baking dish.
2.Mix remaining ingredients and pour over chops.
3.Cover with foil and bake 45 minutes at 350-375,
4.Remove foil and finish baking until browned slightly and bubbly.
5.Great with mashed potatos or egg noodles.

ITALIAN MUSHROOM RISOTTO

INGREDIENTS:

2 Garlic Cloves
5 Fresh
Shi-take Mushrooms
1 Bunch of Oyster Mushrooms
6-10 Chanterelle Mushrooms
1 Teaspoon of fresh Thyme
3/4 cup Olive Oil
2 Shallots finely chopped
2 Cups of Italian Short Grain Rice (Arborio)
10 cups Chicken Stock
3 Tablespoon Butter
1 Tablespoon Olive Oil
1/2 Cup White Wine
1/2 cup Parmesan

METHOD:

1Chop the garlic and sauté with 1 tablespoon Olive Oil until slightly browned. Add the thyme and the chopped mushrooms and cook, adding more oil if necessary. Sauté until mushrooms are soft, about 3 minutes. Put aside to cool.

2Heat the stock to boiling and maintain hot.

3In another large sauce pan, cook the shallots with 1 tablespoon of butter and 1/2 cup of olive oil. Add the rice and toast. Deglaze with the white wine and reduce. Add the stock, one ladle at a time. (4oz) Stirring constantly, adding more stock when completely absorbed. Continue this process unit the rice has achieved the desired done ness. (which is a bit al dente) It takes about 20 minutes. Add the pre-cooked mushrooms.

4Remove from the heat and add 2 tablespoons butter and parmesan and mix deliberately and forcefully. Season with salt and pepper and serve immediately! Buon Appetito!

MUSHROOM GRAVY

INGREDIENTS:

8 ounces mushrooms (wild mix or button), sliced
2 tablespoons salted butter
1/4 cup dry sherry or Marsala wine
1 clove roasted garlic puree
4 cups gluten free chicken stock
pan drippings from the turkey
4 tablespoons cornstarch or 6 tablespoons rice flour (sweet rice flour works best)
sea salt, to taste
ground black pepper, to taste

METHOD:

1.Sauté the mushrooms in the butter until soft. Add the roasted garlic and sherry or Marsala, and continue cooking until liquid is reduced by half.

2.Remove the fat from the pan drippings and discard. Add the chicken stock and deglaze the pan (meaning, pour the liquid into the pan to make a delicious, aromatic steam which dissolves the flavor-packed solids from the bottom).

3.Cool 1 cup of the resulting stock and mix in the cornstarch or rice flour to make a slurry. Add the remaining stock to the mushroom sauté and bring to a boil.

4.Stir in the slurry until the mixture thickens to gravy consistency, and simmer for 15 minutes.

5.Add salt and pepper to taste.

ITALIAN MUSHROOM RICE

INGREDIENTS:

1 gallon water
1 teaspoon salt
2 cups white rice
1/4 lb fresh mushrooms, sliced
1/4 cup butter
1/2 cup red wine
salt
white pepper
1/4 cup chopped fresh parsley


METHOD:

1.In large container, bring water to a boil.
2.Add salt & rice & stir.
3.Boil uncovered for 15 minutes.
4.Pour rice into colander & drain.
5.In seperate saucepan, saute mushrooms in butter & wine.
6.Season with salt & pepper.
7.Add chopped parsley & let wilt slightly.
8.Toss drained rice with wine-mushroom mixture.
9.Put in greased 1-quart flat Pyrex dish.
10Cover with foil. Heat thoroughly at 350F about 20-25 minutes.
Best served with chicken.
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POTATO SIDE DISH

INGREDIENTS

1 (15.5 ounce) can French-style green beans, drained
1 (15 ounce) can sliced potatoes, drained
1 (10.75 ounce) can condensed cream of celery soup
1 1/8 cups milk
3 tablespoons French-fried onions, divided
salt and pepper to taste
garlic powder to taste
1 (8 ounce) package dry bread stuffing mix

DIRECTIONS

1.Preheat the oven to 350 degrees F (175 degrees C).

2.Place the green beans and potatoes into a 2 quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder, and stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.

3.Bake for 30 minutes in the preheated oven. While the casserole is baking, prepare the stuffing according to package directions. Spread over the top of the casserole. I like to mash it flat with a spatula so that it covers the entire dish.

4.Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.

VEGETABLE SALAD

Ingredients:

Cucumber - 1
Carrot - 2
Beetroot - 1
Chopped Cabbage (green and fresh) - 1/2 cup.
Raddish - 1
Lemon juice - 1tsp.
Copriander leaves - 1 tsp.
Salt - 1/2 tsp.

PROCEDURE

1.Peel off the skin of all the vegetables and grate them in a vegetable grater.
2.Add 1/2 tsp. of salt to the grated vegetables and mix well.
3.Add 1 tsp. of juice to the grated vegetable mixture and mix well.
4.Garnish with coriander leaves

CHIPS AND FISH

Ingredients:

1/2 cup flour
1/2 cup cornmeal
4 - 6 ounces ale
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise

Method:

1.Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.

2.Cut potatoes in even, finger-sized pieces.

3.Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.

4.Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.

5.Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

6.Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.
Serve with a sprinking of malt vinegar.

7.Serves: 4

CHICKEN ON CHIPS

Introduction

Coriander-Avocado Cream
In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tbsp sour cream, 1 tbsp finely chopped fresh coriander leaves, 2 tsp lime juice, and 2 tsp milk.
Add salt to taste. Makes about ½ cup.

Ingredients

½ tsp Cumin
½ tsp Ajwain
1 tbsp Olive oil
24 corn Tortillas
Coriander leaves
2 tbsp Tomato paste
½ cup Onion, chopped
2 Green Chilli, chopped
2 cups Cooked Chicken
1½ cups shredded Cheese
1 tbsp White wine vinegar
Coriander-Avocado Cream

Directions

1.In a 2 ½- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes.

2.Add cumin seeds and ajwain; stir until fragrant, about 30 seconds.

3.Add chillies, tomato paste, vinegar, and ½ cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.

4.Arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tbsp chicken mixture on top.

5.Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter.

6.Top each with 1 tsp Coriander-Avocado Cream and garnish with coriander leaves. Serve warm.

BANANAS CHIPS

Ingredients:

oil for deep frying 1/4 tsp turmeric powder salt according to taste 5-6 raw bananas

Method:

1.Take off and put bananas in plenty of salted iced water.
2.Slice bananas with a chip slicer into water, mix in in turmeric.
3.Keep for 10 minutes, remove out water fully.
4.Spread out on a kitchen cloth to take off moisture.
5.Heat up oil in a wok till smoky.
6.Fry banana slices in one-layer batches for a minute or two or until crisp.
7.Lift chips out with slotted spoon and remove on paper towels.
8.Sprinkle with salt before serving.

POTATO CHIPS

INGREDIENTS :

2 large russet potatoes, unpeeled, sliced into 1/8-inch-thick rounds
2 T. olive oil
1 t. dried thyme
1/2 t. coarse salt

Method:

1.Preheat oven to 400°F. Combine potatoes, oil and thyme in large bowl. Toss to coat with oil.

2.Arrange potatoes in single layer on 2 nonstick baking sheets. Bake until potatoes begin to brown on bottom, about 15 minutes.

3.Turn potatoes over, continue to bake until brown and crisp, about 20 minutes. Sprinkle with salt.

4.Serves 4.

10 HEALTHY COOKING TIPS

1.Preserve the nutrients and colors in veggies. Cook them quickly by steaming or stir-frying.

2.Use herbs, vinegar, tomatoes, onions and/or fat-free or low-fat sauces or salad dressings for better health, especially if you have high blood pressure or high cholesterol.

3.Use your time and your freezer wisely. When you cook once, make it last longer by preparing enough for several other meals. Freeze it and have a ready-made healthy treat for the next time you are simply too tired to bother.

4.A smoothie can cover a multitude of needs. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi or whatever fruit is around, some orange or other juice, some fat-free or low-fat yogurt and protein powder. You can get 4–5 servings of fruit in one glass of yummy shake. Try getting your loved one to sip on a smoothie.It’s easy, cool, refreshing and healthy.

5.Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.

6.Canned, processed and preserved vegetables often have very high sodium content. Look for "low-sodium” veggies or try the frozen varieties. Compare the sodium content on the Nutrition Facts label of similar products (for example, different brands of tomato sauce) and choose the products with less sodium.

7.Prepare muffins and quick breads with less saturated fat and fewer calories. Use three ripe, very well-mashed bananas, instead of ½ cup butter, lard, shortening or oil or substitute one cup of applesauce per one cup of these fats.

8.Choose whole grain for part of your ingredients instead of highly refined products. Use whole-wheat flour, oatmeal and whole cornmeal. Whole-wheat flour can be substituted for up to 1/2 of all-purpose flour. For example, if a recipe calls for 2 cups of flour, try 1 cup all-purpose flour and 1 cup minus 1 tablespoon whole-wheat flour.

9.In baking, use plain fat-free or low-fat yogurt or fat-free or low-fat sour cream.

10.Another way to decrease the amount of fat and calories in your recipes is to use fat-free milk
or 1% milk instead of whole or reduced-fat (2%) milk. For extra richness, try fat-free half-and-half or evaporated skim milk.

PANEER TIKKA MASALA

Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.





Ingredients:





1. 5 tsp. lemon juice


2.1 tsp. grated ginger


3. 2 garlic cloves, crushed


4. 2 green chili, chopped


5. 3 tbsp. chopped coriander


6. 1 tsp. chili powder


7. salt to taste


8. 250g paneer cut into cubes.


9. 2 tbsp. vegetable oil


10. 2 onions, chopped in 1-inch long thin slices11. ¼ tsp. turmeric powder12. 3-4 tbsp. thick yogurt13. ½ cup milk.For Garnishing:Some chopped coriander. Method:1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

BACHELOR COOKING TIPS

Tips On Cutting & Peeling :

1.Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

2.Peel vegetables as thinly as possible to preserve the minerals and vitamins.

3.Soak potatoes and eggplant after cutting, to avoid discoloration.

4.If you boil vegetables in water, do not throw the water, keep it to make gravies.

5.To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

6.Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.

7.Remove the stems of green chilies while storing them .This will help them to stay fresh for long.

8.After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

9.Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

10.Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.

11.Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.

12.Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Tips On Frying :

1.Heat the oil thoroughly before adding seasonings or vegetables.

2.Fry the seasonings until they change color, to get full flavour of seasonings.

3.If masala sticks to the pan that shows quantity of fat included is not enough.

4.Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.

5.When coconut is used in grinding masala, do not fry for a longer time.

6.If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.

7.Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

8.Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.

9.To make pooris more crispy add a little rice flour to the wheat flour while kneading.

10.Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.

11.Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

12.Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

13.When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Tips For Gravies:

1.Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.

2.Fry the ground masala in reduced flame, so that it retains its colour and taste.
Little plain sugar or caramelised sugar added to the gravy makes it tasty.

3.When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.

4.To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

5.Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

6.While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips On Cooking :

1.To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

2.Soak whole pulses overnight and other dals for one hour before cooking.

3.Always add hot water to the gravy to enhance the taste.

4.Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

5.Always use heavy bottomed vessels to make desserts, in order to avoid burning.

6.Make desserts with full cream milk, to get thick creamy texture.

7.Whenever curd is to be added to the masala, it should be beaten well and add gradually.

8.Chop some extra vegetables, for next day stir fry.

9.Use the leftover dal water to make rasam or sambar.

10.Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.

11.Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

12.If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

13.While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

14.Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

15.Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom

16.Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

17.Never discard the water in which vegetables are cooked, use it in gravies or soups.

18.Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

19.Immediately after boiling noodles put them in normal cold water to separate them each.

20.If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water
for an hour before cooking.

21.Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.

22.Potatoes soaked in salt water for 20 minutes will bake more rapidly.

23.Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

SPICY CHICKEN SOUP

Ingredients:

100 grams chicken pieces
1 litre(s) water
1 onion(s) finely chopped
1 green bell pepper(s) finely sliced
2 green chilli(es) finely chopped
1 teaspoon(s) garlic paste
1 egg(s) white whisked
1 tablespoon(s) vinegar
2 tablespoon(s) cornflour
Sugar, salt and pepper to taste

Method:Combine all the above ingredients (except for cornflour) in a cooking pot. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are cooked.Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock. In a bowl, take some stock just enough to mix the cornflour.Mix well and add to the stock. Cook on high while stirring for about 2 minutes. Serve hot with breadsticks

GINGER CHICKEN SOUP

Ingredients

300 gram(s) boneless chicken (kai) cubes

1 cup(s) mushrooms (hed) sliced

2 cups(s) coconut milk

2 tablespoon(s) shredded ginger (khing)

2 teaspoon(s) lemon grass (takhrai) chopped

2 tablespoon(s) young galangal (kha on) sliced

4 tablespoons galangal (kha) sliced

4 fresh red chillies (prik khi nu daeng) chopped

2 tablespoon(s) fish sauce (nam pla)

4 tablespoons lemon (manao)juice

1 teaspoon(s) chilli oil

1 tablespoon(s) coriander leaves (pak chi)

salt to taste

Preparation

Pour the coconut milk in a pan and heat for about 2 minute(s). Add chicken, mushrooms, ginger, lemon grass, galangal, young galangal, red chillies, lemon juice and fish sauce. Mix well. Boil on medium level for about 6 minutes and put off the flame.

PANEER'N VEGETABLE SOUP

Paneer'n Vegetable Soup

Ingredients

1 cup cubed Paneer
5 Tomatoes chopped finely
1 table spoon Ginger -Garlic paste
1 tablespoon Maida
2 tablespoon oil
2 cup Tomato Sauce
1 cup mixed (Potato, Beans, Cabbage, Cauliflower, Peas) vegetables chopped finely
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Chilli Powder
1/4 teaspoon Turmeric Powder
Salt to taste
Cut Coriander leaves and Pudina.

Method

1.Cube the paneer and fry in oil.
2.In the same oil fry the onion and add the maida.
3.Fry the maida till it is brown in colour. Add the tomato, garlic-ginger paste, chilli powder, turmeric powder and the the garam masala powder. Add 3 cups of water and simmer for 15 minutes. Cool this for a few minutes and transfer to a blender and process it for a minute. Strain this.
4.Now add the vegetables to the strained liquid and simmer till the vegetables are cooked and soft.
5.Add the tomato sauce and mix well. Add the fried paneer to this and mix just before use.
6.Garnish with coriander leaves or pudina or a combination of both.

BEAN SALAD

Ingredients:
• 15 Ounce black beans

• 1 Chopped bell pepper

• 15 Ounce whole kernel corn

• 1 Jar pimentos

• 3 Chopped tomatoes

• Juice of 1 lime

• 1/2 Cup Italian salad dressing

• 8 Chopped onions

• 2 Jalapeno peppers

• 1 Cup chopped cilantro

• 1 Peeled and diced avocado

• 1/2 tsp Garlic salt

Cooking Instructions:

1.In a large bowl, mix the green onions, bell pepper, avocado, pimentos, jalapeno peppers, tomatoes, cilantro, limejuice, black beans, corn and Italian dressing.

2.Now, season with garlic salt. Toss and chill until serve.

VEGETABLE SOUP

Ingredients:

6 cups of water

4 small potatoes cubed

2 medium onions

sliced2 carrots

diced1 1/2 oz beans (42 gms)

3 large tomatoes

skinned and cut into cubes1 clove2 tbsp

split green peas1/2 tsp

Salt1/4 tsp

Butter4 tsp

Roasted bread and Grated craft cheese4 level tsp

flourWhite pepper to taste

Method:

1.Combine all the ingredients except for the butter and cheese in a large soup pan and parboil on medium heat till the vegetables are done. Keep aside.

2. In a non-stick pan heat butter over low heat. Once the butter has melted add the flour to the pan and dry fry the flour for a few minutes. Keep stirring to ensure that the flour does not brown.

3.To this add the soup stock along with the vegetables and stir over medium heat for five minutes.

4.Remove from fire and to the soup add grated cheese and roasted bread pieces. Serve at lunch or dinner.

PALAK SOUP

Ingredients:



4 bowls of washed palak

2 onion(s) chopped

4 cups water

2 teaspoon(s) cornflour dissolved in a little cold water

2 tablespoon(s) grated cheese

2 tablespoon(s) butter Salt to taste


Method:


1.Heat the butter in a pan.

2.Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned. 3.Add the palak, water, grated cheese and salt. Bring to boil on medium heat.

4. Add the cornflour and simmer on low heat for 4 minutes. Top with a dash of grated cheese just before serving.

5.Serve hot with: fried bread pieces

TOMATO RICE

Ingredients :

Tomatoes medium size 4 Nos Chopped lengthwise

Basmati Rice 1 Cup

Onion Small 1 NO Chopped lenghtwise

Ginger finely chopped 1 " inch piece

Salt Acc To Taste

Chilli Powder 1 tsp

Dhani Powder 2 tsp

Jeera Powder 1 tsp

Tumeric 1/2 tsp

Garam Masla Powder 1 tsp

Oil 3 tbsp

Fresh Coriander For Garnishing

Mustard seeds For Seasoning

Method:

1.Cook the Basmati Rice & let it Cool.

2.Heat the Oil in the Pan & add mustard seeds.When it starts spluttering add Onions , fry till translucent.

3.Add ginger ,tomatoes , salt,tumeric & keep stirring.When Everything is mixed together add all the dry masala powders.

4.Let it cook; keep stirring frequently.When the tomatoes are cooked add the Rice & combine.

5.Garnish with Fresh Coriander leaves & enjoy.

PANEER KOFTA BIRYANI

Ingredients:

For the rice:1/4 cup ghee1 medium onion, chopped 1 (1cm) piece ginger 8 cloves 2 bay leaves 8 cardamoms 6 cloves of garlic 2 pieces cinnamon 2 cups basmathi rice 4 cups water 2 1/2 tsps salt For koftas: 1/4 cup gram flour 1 1/2 cup grated paneer 1 tsp grated ginger 2 green chilies, finely chopped 20 raisins Salt to taste Oil for deep-frying

Method:

1.For rice, grind onion, ginger and garlic to a paste. Heat ghee and add the ground paste to it. Fry till it turns light brown.
2.Add the spices. Fry for a minute and then add the rice, water and salt. Cover and cook till the rice is tender.
3.For koftas, roast gram flour to a golden brown. Knead together paneer, gram flour, ginger and green chilies to a smooth dough. Make 20 equal sized koftas, putting a raisin in the centre of each. Deep fry till dark brown.
4.To serve, fluff the rice with fork and remove whole pieces. Add koftas and toss gently. Garnish with mint leaves and carrot pieces.Serves: 4Preparation time: 45 minutes

MEWA PULAV

Ingredients:

2 Cups Long Grain Rice
2 cups sugar
1 cup pure ghee
4 cups milk
15-20 almonds(blanched and chopped)
10-15 Pistachios(chopped)
1 tsp green cardamom powder
2 tbsp Chironji(grinded)
1/2 tsp Saffron(kesar) dissolved in 1tbsp warm milk
Silver paper(varak)

Preparation:

1.Wash and soak rice in water for 11/2 hours. Drain water and keep aside.
2.Heat ghee and add rice and milk.
3.Cover partially and cook on low flame till cooked.(Stir occasionally)
4.Add cardamom powder, half of dry fruits, saffron and sugar and mix well but gently.
5.Cook on a low flame or bake in a moderately hot oven till each grain seperates.
6.Garnish with remaining dry fruits, silver paper and serve hot.

KEASR PULAV

Ingredients:

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2 tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

Preparation:

1.Wash soak and drain rice.
2.Bring water to boil and add the rice and simmer the flame.
3.When rice is half done add sugar (dissolved in little water) and ghee.
4.When fully done add the saffron, cardamom, cloves and half of the dry fruit.
5.Stir gently and cover for 10 minutes.
6.Garnish it with remaining dry fruit and silver paper.
7.Serve fresh and hot.

COCONUT RICE

Ingredients:

2 cups Long Grain (Basmati) Rice
11/2 tsp. salt for rice
4 Cups water
1 Cup grated unsweetened Coconut
1 tsp. Mustard seeds
1/2 Cup Split Urad Dal
3-4 dried Red Chilies
8-10 Curry leaves
1/4 tsp. Asafetida
1/2 Cup Raw Cashew Nuts, broken
1/2 tsp. Salt
2 tbsp. Ghee
1/2 cup oil

Preparation:

1.Clean, rinse and soak split urad dal in a bowl of water for 1 hour.
2.Clean, wash, soak (for 20 minutes) and drain the rice. In medium sized saucepan, bring water to boil. Add salt and rice and continue to cook till water starts boiling again.
3.Turn the heat to low and cover the pan with lid. Cook until rice is fully cooked and water is completely absorbed.
4.In a large wok heat oil on a medium heat and add mustard seeds, red chilies and curry leaves. Cover the wok with lid and cook until mustard seeds starts to splutter. In the meantime drain soaked urad dal.
5.Uncover and immediately add drained urad dal, cashew nuts, coconut asafetida and salt. Fry for about 10 minutes, or until nuts and urad dal turns reddish brown and coconut becomes golden in color.
6.Remove from the heat and stir in ghee. Add cooked rice and mix gently but evenly.
Serve hot.

CAULIFLOWER SOYABEANS BIRYANI

1 cup Basmati or long-grain rice, washed and soaked for 15 min
2 cups medium size cauliflower florets
1 large onion
sliced thin1/2 cup - 3/4 cup fresh or frozen soy beans or peas
1/4 cup yogurt
1 tsp coriander-cumin powder
1 tsp red chili powder
1-2tsp garam masala or pulao masala powdersalt, to tastea few mint leaves,
finely Choppedcilantro
chopped2 tsp oil or ghee

Spice mix:

1 tsp cumin seeds
1 bay leaf
1 inch cinnamon bark
4 green cardamom pods
crushed2-3 cloves

Method

Drain rice.Heat oil/ghee. Add spice mix and saute till cumin seeds turn slightly golden. Add the onion and saute until wilted. Add cauliflower and saute until slightly softened. Add rice and saute for a minute. Add soybeans and 2.25 cups water. Once it comes to a boil, add yogurt, salt, chili powder, coriander-cumin powder, garam masala and mint. Cover pan tightly and cook till rice and vegetables are done. Fluff up rice and garnish with cilantro. It goes well with boondi raita

COCONUT AND EGGPLANT BIRYANI

Ingredients:

2 cups coconut milk
1 1/4 cups basmati rice
1/2 cup grated fresh coconut
3 dry red chillies
2 tbsp ginger-garlic paste
3 fresh green chillies, chopped1 onion, chopped1 tsp ground coriander seeds
1 1/4 tsp garam masala
1/2 tsp turmeric
3 tbsp peanut oil
3 chinese egg plants, cut into 3/4 inch pieces
Salt as required
1 large tomato, finely chopped2 tbsp fresh mint leaves, finely chopped1/2 cup coriander leaves, finely chopped2-3 tbsp lmeon juice


Instructions:

1. Wash the rice and saok in 1 3/4 of water for 30 minutes.
2. Heat a pan and dry roast grated coconut and dry red chillies. Keep stirring over medium heat until lighly brown. Let it cool and grind along with green chillies and onion. Mix in with ginger-garlic paste, coriander powder, 1 tsp garam masala and turmeric and process again.
3. Heat 2 tbsp oil in large pan and to this transfer the above paste and cook stirring over medium heat until golden brown.
4. Add the egg plants, salt and 1/2 cup coconut milk and cook over high heat for 3-5 minutes. Reduce the heat to medium and cover the pan and cook until the they are soft. Remove to a bowl.
5. To the same pan add the remaining oil, tomato, mint, coriander leaves and cook over medium heat for 2-3 minutes.
6. Add the rice with the water it was soaking in, along with salt and coconut milk and bring to a boil over high heat. Reduce the heat to low, cover the pan and cook until most the water has been absorbed but the rice is not yet fully cooked.
7. Remove about half the rice to a bowl. Spread the cooked eggplant mixture over the rice that remains in the pan.
8. Cover the eggplant mixture with the reserved rice. Drizzle the lemon juice over the rice, cover the pan and cook over lowest heat.
9. Sprinkle the garam masala over it and transfer to a bowl.Serve hot with raita.

EGG BIRYANI

Ingredients:

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.

CHEESE AND MUSHROOM BIRYANI

Ingredients

1 cup Basmati Rice
100 gms Mushrooms (half packet)
150 gms Paneer (cottage cheese)
1 Onion-sliced finely
1 Carrot- optional
1 Capsicum- optional
2-3 Lavang (cloves)
1 stick Dalchini (cinnamon)
1 1/2 tsp Salt
2 tbsp Desi Ghee or 3 tbsp Oil

Method

1.Clean, wash rice. Soak for one hour.
2.Wash mushrooms and cut each into thick slices lengthwise, into 'T' shaped pieces.
3.Cut paneer into half square pieces and deep fry to a golden colour.
4.Shred the carrot and capsicum into thin strips.
5.Heat ghee. Add dalchini, lavang and onions. Cook till the onions turn light brown in colour.
6.Add mushrooms. Cook for 3-4 minutes on low heat.
7.Add 2 cups of water. Add the strained rice, capsicum and carrot. Add paneer. Add salt. Boil.
8.Cook covered on slow fire till the rice is done.

MUTTON BIRYANI

Ingredients

1 kg Rice1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

1.Wash mutton and take it in a vessel.
2.Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
3.Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
4.Take 2 litres of water in a vessel and put it on the stove.
5.When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer.
6.Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
7.Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
8.Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
9.Then turn off the stove. Leave the stuff for 15 minutes.
10.Hyderabadi mutton biryani is ready to serve.

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

1.Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2.Marinate the chicken with this mixture and keep aside for 3-4 hours.
3.Heat oil in a pan. Fry the onions until golden brown.
4.Add the marinated chicken and cook for 10 minutes.
5.Add 4 cups of water to the rice. Mix saffron in milk and add to it.
6.Add cardamom powder. Add the chicken pieces.
7.Pressure cook the rice. Mix gently.
8.Garnish with green coriander leaves and serve hot.

VEGETABLE BIRYANI

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini),Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
Salt to taste

How to make vegitable biryani :

1.wash the basmati rice well before cooking.
2.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
3.Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
4.Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute.
5.Then add onions and saute them for a minute ot till they get pink in color.
6.Add salt and red chilli powder and stir.
7.Add fine chopped tomatoes and fry till they are properly cooked.
8.Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
9.Add all the fried vegetables.
10.Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
11.Take this vegetable biryani out in a rice serving dish.
12.Garnish with dry fruits and green coriander leaves.
13.Serve the vegetable (veg ) biryani hot with raita and pickle.