|
Vegetable Biryani This biriyani
is very easy to make and it makes a delicious
meal with onion raita. You could also go the
entire mile by serving it with some South Indian
kurma. Two ingredients are essential to this
dish- Fennel seeds (or saunf) and a few mint
leaves. They give the characteristic flavor of
the dish.
1 cup long-grain rice (basmati is not required)
1 cup finely chopped carrots, beans, cauliflower
and a handful of peas
Paste:
1/2 a medium onion
3-4 garlic cloves
1 inch piece ginger
1/2 cup grated coconut
1 tsp cinnamon powder
1/4 tsp clove powder
4-5 green chilies Seasoning:
1 tsp fennel seeds (Saunf)
1 bay leaf
3-4 crushed cardamom
10-15 mint leaves (Pudina), roughly chopped
2-3 slit green chilies
1. Heat oil or ghee in a pan. Add the whole
spices in the seasonings, then add mint and
green chilies. Now add the paste and sauté for
2-3 min.
2. Add vegetables and sauté for a minute. Now
add rice, salt and stir well to mix.
Add
appropriate quantity water, cover tightly and
cook until done.
3. Serve hot with onion raita and an optional
boiled egg. Egg Chaat Ingredients
5 hard-boiled eggs ,
1 onion, chopped finely ,
1 tomato chopped finely ,
1/4 cup boiled sprouts
2 tbsp smashed boiled potatoes,
2 tbsp chopped coriander leaves ,
1 tsp green chutney
1-1/2 tbsp sweet-sour (tamarind) chutney,
3 green chillies, chopped finely,
1/2 tsp red chilli powder
salt as per taste Method
Cut eggs into small pieces.
Mix all the ingredients except coriander leaves.
Garnish with coriander leaves and serve.
Quick Kheer Ingredients
500 ml Milk (Doodh) ,
250 gms Rice (Chawal) ,
200 gms Sugar (Cheeni)
50 gms Ghee ,
3 tblsp chopped Nuts
Method Pick and wash the rice.
Soak in water for 30 minutes.
Drain completely.
Melt the ghee in a pan, add the drained rice and
sauté for 5-7 minutes on a medium flame.
add the milk and cook on a low flame till the
milk is reduced to 3/4th its original quantity.
Add the sugar and simmer further till the milk
is reduced to half its original quantity.
Garnish with nuts.
Gajar Halwa - Carrot Pudding
Ingredients:
3 cup grated carrots
1 cup Milk
˝ cup sugar
2 tbsp Ghee
˝ tsp Cardamom Powder
7-8 soaked Almonds
1) Peel Carrots and grate them. Now heat a
nonstick pan, add 2 tbsp Ghee. Put grated
Carrots and stir for 2-3 minutes.
2) After 2-3 minutes, add milk. Stir on medium
heat. Cover pan with lid and let it cook for 10
minutes.
3) Once Mixture becomes thick, add sugar and
stir well. On high heat, let the mixture become
thick. Add Cardamom powder, almonds and keep
stirring till the desired constancy.
Vegetable noodles Ingredients
1 Packet of Hakka noodles
Cabbage
Carrots
Beans
Soy sauce
salt
ginger garlic paste
green chillies
Method
(1) Boil water in a vessel. Then put the hakka
noodles and some salt and boil for another 3 to
4 minutes until the noodles are cooked but not
over cooked
(2) Remove from fire and drain the water and
wash it with cool water so that the noodles do
not stick to each other
(3) Cut Cabbage, carrot and beans into long thin
pieces.
(4) Heat oil in a pan and put the green
chilies (according to taste) , ginger garlic
paste and then the vegetables and fry well and
some more salt . Then add the noodles and mix
for about 3 minutes.
(5) Now pour a tbsp of soy sauce and mix well.
Hot Buttery Sweet Corn - Corn 2
cups (I used frozen sweet corn)
- Butter 1 teaspoon full
- Lemon juice 2-3 teaspoon
- Salt and Black pepper 2 taste
Boil corn for 5 mins in high heat. Then drain
the water from the corn.
In a container, mix the corn, butter, black
pepper, salt and lemon juice.
That's it! Its ready to serve hot.
If you wish you may add a pint of red chilly
powder. However, it may be too hot for the kids. |
