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Tawa Pulao

Ingredients:

Basmati rice(I used regular non basmati variety) 1 cup

Tomato 1

Green chillies 2-3

Onion 1

Chopped vegetables like a capsicum,a carrot, few beans,few florets of cauliflower,fewshelled and boiled peas etc

Khada Garam masala like a Tejpatta, few whole black peppers, 1 Star aniseed, 2 Clovesetc

Ginger crushed

Salt as per taste

Turmeric powder 1/4 tspn

Oil 2 tspn (or less)

Method:

Pick and rinse rice for few times with water,till water runs clear

Soak the rice for 15 minutes if using basmati ,otherwise for half hour

Now boil the rice with water and salt and cook it until almost done.But beware not toovercook it

Let the rice cool off completely.You can spread the cooked rice in colander or big plate

Meanwhile in a pan or kadai(whichever bigger in size) take some oil, heat it, and addwhole garam masala.

Keep stirring it for few seconds,then add chopped onion and crushed ginger

Saute till onion turns translucent

Add chopped vegetables EXCLUDING CAPSICUM (this is important , since we needcapsicum to be crunchy as it gives altogether different flavour to final dish as comparedto cooked capsicum)

Saute them, add some salt ( be cautious since there is already salt in rice) ,turmericpowder,chopped green chillies , tomato and let the vegetables cook a bit (do not overcook them)

If the whole mixture appears to be very dry , then sprinkle some water (a spoon or two)

and mix Now add boiled (and cooled) rice and mix very gently so as not to break the grains.Now

add chopped capsicum

Let it cook on DUM . Keep a griddle (yahooo i used tawa even if for name sake) onflame and place the pan over it,put the flame on sim ,cover the pan with a plate and keepsome heavy utensil above it

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As the rice absorbs the flavors of vegetables and spices ,your Tawa pulao is getting readyto be dressed up with fresh coriander leaves , mint leaves ,few drops of lemon juice andto be served with crunchy papads/ curd / Raita or any vegetable Curry .

Methi-vegetable Pulao:Ingredients:

Rice 1 cup

Fenugreek leaves(a handful if fresh or 2 tspn if dried kasoori methi is used)

Ginger garlic paste 2 tspn

Onion 1

Vegetables like cauliflower,french beans,potato, carrots,peas,paneer(any /all of them)

salt

Turmeric powder 1/4 tspn

Green chillies 2-3

Tomato( optional) 1

Garam masala power 1/2 tspn

Oil 2-3 tspn

Butter(optonal) 1/2 tspn

Milk(optional) 1 cup

Method:

Rinse the rice few times and soak in water for about 15-20 min(you can use basmati or

any other variety) Now you can make this pulao in pressure cooker which makes the whole process very

easy,or you can cook it in handi or vessel you normally use to cook rice

If using pressure cooker,saute the chopped vegetables(excluding peas and paneer) insome oil for about 2 minutes

Then take them out and place aside

Now in same pressure cooker(or vessel) add ginger garlic paste(or pounded ginger garlic)and saute it till slight change in colour

Add chopped methi(fenugreek) leaves or kasoori methi and saute it for some more time

Add sliced onion and saute it till slight colour change(pinkish)

You can add tomato at this stage or you can escape using tomato

Now add rice,vegetables ,peas(if using) , chopped green chillies,salt,turmericpowder,garam masala powder,and mix well

Add water just above the level of rice,if using pressure cooker,or else use water doublethe quantity of rice ,if cooking in a vessel

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Close the lid of cooker and wait for two whistles(in case of vessel,cook the rice tillalmost cooked)

Now comes an optional step,you can completely escape it if you dont want to addcalories in this recipe

Take some butter in small frying pan(or in the vessel you normally use for tadka) ,let it

melt,then add about a cup of milk and wait till it boils

Add this mixture to the almost cooked pulao,and if using paneer,add fried paneer cubesnow,mix carefully and cook the pulao on DUM..i.e keep a griddle on stove top,lower theflame to the minimum and keep the vessel/cooker containing pulao on top of thatgriddle,and let it absorb the flavor of milk and butter say about 2-3 minutes

ALOO ANARDANA KULCHAA delicious parantha with aloo and anardana.Preparation Time : 1-2 hoursCooking Time : 40-45 minutesServings : 4

INGREDIENTS

Refined flour (maida)2 cups

Saltto taste

Soda bicarbonate1/4 teaspoon

Yogurt

2 tablespoons

Milk2 tablespoons

Oil3 tablespoons

Potatoes2 medium

Onion

1/2 medium

Green chillies2

Fresh coriander leaves1/4 bunch

Fresh mint leaves

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8-10

Pomegranate seeds (anardana)1 teaspoon

Red chilli powder

1/2 tablespoon

Cumin powder1 tablespoon

Onion seeds (kalonji)3/4 teaspoon

Butter2 tablespoons

METHOD

Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk.Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest thedough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover itonce again and keep aside for at least an hour. Divide the dough into six to eight equalportions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel,wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean,wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds andgrind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, greenchillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste.Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion ofdough, place a portion of potato mixture in the centre and fold the dough over to form aball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of fourto five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and presswith your palm. C.Preheat oven to 220 Place kulchas on a greased baking tray and bakein the preheated oven at C for about six to eight minutes.220 Brush the hot kulchas withbutter and serve immediately.

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PANEER BHURJI

Ingredients:

Paneer or cottage cheese 250 gms

Onions 2 small

Tomatoes 2 medium sized

Green chillies 2-3

Bayleaf 1

Salt as per taste

Turmeric powder 1/4 tspn

Garam masala powder 1/4 tspn

Cashew nut paste 2 tspn

Kitchen king masala less than 1/4 tspn

Kasoori methi(dried fenugreek leaves) 1/2 tspn Oil 2 tspn

Butter (optional)

Milk 1/2 cup

Method:

Take 2 tspn of oil in a kadai or pan,and add chopped onions and a bayleaf(omit it if udont need very spicy stuff)

Saute onions on medium flame(have patience),this way onions will impart sweet taste tothe dish

After onions turn light brown,add grated/pureed tomatoes and mix well

Add chopped green chillies,salt,turmeric powder,garam masala powder,and gratedpaneer(grate it ,DONOT crumble it)

Now add all the MAGIC ingredients of this recipe Cashewnut paste(just boil 4-5cashews in one cup of water for 1-2 minutes,cool and grind it to paste.or alternatively ucan use grinded powder or pounded powder of cashew nuts),kitchen king powder andkasoorimethi ,a dash of butter,and 1/2 cup of boiled milk

Mix well and let it cook on high flame for few seconds ,but stirring very frequently,so asto avoid sticking of paneer to the bottom of pan

Now lower the flame and let it cook for few minutes ,if needed add few spoons of water

Cook till oil separates out from mixture.

Garnish with coriander leaves and enjoy this lip smacking paneer delight with rotis,naanor phulkas

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INSTANT UTTAPAM

Preparation Time : 20 minutesServes / Makes : 4 portionsCooking Time : 5-6 minutes

INGREDIENTS1 bowl rava 3 tablespoons curd 1 teaspoon salt 1 teaspoon red chilli powder 3-4 green chillies 1teaspoon cumin seed 2 small chopped tomatoes 2 small chopped onions 2 tbsps choppedcoriander leaves oil

METHODMix rava and water and salt and mix well & leave for half an hour. After half an hour mix allvegetables and spices and mix well. And take a hot tava put some oil and spread mixture on tavalike dosa, bake both sides. When it looks golden brown. Put into a plate and serve hot with sauce,chutney or with sambhar.

Comments And Handy Tips

If uttapam is difficult to remove or make perfectly on tava then put some gram flour in themixture.

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KADAI PANEERCottage cheese cooked in spicy kadai masala

Preparation Time : 25-30 minutesCooking Time : 12-15 minutesServings : 4

INGREDIENTS

Cottage cheese (paneer) 1 inch triangles500 grams

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Oil3 tablespoons

Whole dry red chillies, broken2

Cloves2

Coriander seeds, crushed2 tablespoons

Onion , sliced2 medium

Cinnamon one inch sticks2

Bay leaves2

Garlic paste2 teaspoons

Ginger paste2 teaspoons

Red chilli powder2 teaspoons

Tomatoes, chopped5-6 medium

Saltto taste

Fresh coriander leaves, chopped2 tablespoons

METHODHeat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and saut

for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and redchilli powder and stir. Continue to saut for two minutes. Add tomatoes and salt and saut till thetomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heatedthrough. Garnish with coriander leaves, toss and serve.

CHANAR PULAOPulao flavoured with fried cottage cheese cubes and crisply fried onionsPreparation Time : 30 minutes

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Cooking Time : 40 minutesServings : 4

INGREDIENTS

Cottage cheese (paneer), 1/2 inch cubes

100 grams

Basmati rice1 1/2 cups

Sugar2 teaspoons

Ghee4 tablespoons

Onion , sliced thinly

1 large

Bay leaf1

Cinnamon1 inch stick

Cloves4-5

Green cardamoms

2-3

Saltto taste

METHODSoak rice in four cups of water for half an hour. Drain, allow to dry and mix with sugar and onetablespoon of ghee.Heat remaining ghee and fry the cottage cheese till lightly golden, drain andkeep aside. In the same ghee fry onion till crisp and golden in colour. Drain onto an absorbentpaper and keep it aside. Add bay leaf, cinnamon, cloves and green cardamoms in the same panand saut for a minute. Add rice and fry, stirring for two-three minutes. Add three cups of hotwater and salt to taste. Once the water comes to a boil, reduce heat, cover and cook. When the

water is almost absorbed add fried cottage cheese cubes and cook further till the rice is done anddry. Before serving, sprinkle crisply fried onion on top.

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a combination of chole and rice cooked to make a biryani.Preparation Time : 40-45 minsCooking Time : 30-35 minsServings : 4

INGREDIENTS

Chickpeas (kabuli chana)1 cup

Basmati rice1 1/2 cup

Saltto taste

Green cardamom5-6

Bay leaf2-3

Clove2-3

Tea leaves2 tablespoon

Oil3 tablespoon

Onion , sliced1 medium

Ginger paste1 tablespoon

Garlic paste1 tablespoon

Green chilli paste1 teaspoon

Chole masala2 teaspoon

Red chilli powder1 teaspoon

Potato, boiled and cut into 1cm pieces2 medium

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Saffron (kesar)a few

Skimmed milk1/4 cup

Yogurt1/2 cup

Fried onions1/2 cup

Mint leavesa few

Ginger, thin strips1 inch piece

METHODSoak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deeppan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done.Drain excess water. Soak kabuli chana overnight in four cups of water. Drain and pressure cookin four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Removethe muslin cloth bag and drain kabuli chana. Heat two tablespoons oil in a non stick deep pan,add onion and saut. Add garlic paste, ginger paste, green chilli paste and continue to saut tillfragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.Heat the remaining oil in another non stick pan, add the potatoes and saut till golden. Mixsaffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix.Add the potatoes and mix. Spread half the rice in a layer over the chholay. Drizzle the yogurt,half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzlethe saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on lowheat for ten minutes. Serve hot.

PANEER KALIYACottage cheese combined with blanched almonds and chana dal and cooked in fresh indianspices.Preparation Time : 15-20 minutesCooking Time : 20-25 minutesServings : 4

INGREDIENTS

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Cottage cheese (paneer), 1 inch cubes500 grams

Almonds, blanched and ground1 1/2 cups

Split Bengal gram (chana dal)1/4 cup

Ghee1/2 cup

Green cardamoms4

Cloves4

Black peppercorns10

Cinnamon1 inch stick

Onions, sliced2 medium

Ginger, roughly chopped1 inch piece

Coriander seeds2 tablespoons

Turmeric powder1/2 teaspoon

Milk1 cup

Fresh coriander leaves2 tablespoons

Saltto taste

METHODGrind almonds to a fine paste. Grind roasted chana dal to a fine powder. Heat two tablespoons ofghee in a kadai. Crush cardamoms, cloves, peppercorns in a mortar with a pestle and add to theghee. Add cinnamon, sliced onions and saut for two to three minutes. Add ginger and corianderseeds to the onions and saut for a minute more. Take off the heat, cool slightly and grind into afine paste using little water. Heat the remaining ghee in a handi. Add the paneer cubes and saut

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till lightly coloured. Drain. In the same ghee add the ground masala paste and saut until gheeseparates. Add a little water. Mix almond paste with a little water and add to the masala. Addturmeric powder and simmer for a while. Add a little milk to roasted chana dal powder and addto the gravy. Add salt to taste and mix well to make a smooth gravy. Add paneer cubes and theremaining milk and simmer for ten minutes. Serve hot garnished with coriander leaves.

CHEESE AND CORIANDERPARANTHAWholewheat flat bread with a spicy cheese filling.

Servings : 4

INGREDIENTS

Cheese, grated1 cup

Fresh coriander leaves, chopped1/2 cup

Whole wheat flour (atta)1 3/4 cups + for dusting

Saltto taste

Milkas required

Ginger, chopped1 inch piece

Green chillies, chopped2

Chaat masala2 teaspoons

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Oil or gheeto shallow fry

METHODPlace whole-wheat flour and salt in a bowl. Add coriander leaves and knead into a soft dough

using milk. Cover and rest the dough for twenty to twenty five minutes. 2. Divide the dough intoeight equal portions. Shape them into balls.