Instant Oatmeal Idlis

The weather is getting chillier by the day, with pouring rain and my delivery date ain’t far either. Getting to do things and moving around in itself is becoming a challenge. Walking is good during pregnancy but I only do so when weather permits. So just eating and sitting will do no good for any of us, forget about eating fried food. So, I wanted to incorporate something healthy, quick and tasty all in one. Now, I am becoming ambitious! Seriously, ambitious! But my sister came to my rescue and suggested making recipes which most of have in our pantry and understanding my limited mobility and not to mention the tiredness that comes with it. I bet you, this is one of the best recipes I have ever made. It is really easy to put together, the texture was superb, taste was unbeatable and super healthy. Now, can I ask for anything more? Try it for yourself and let me know.

Oatmeal Idlis ~ Super Soft and Super Tasty

Recipe: (Makes approx. 16)

1 & 1/2 cups quick oats
3/4 cup sooji
3/4 cup plain beaten yogurt or thick buttermilk
1/4 cup of finely chopped vegetables of your choice
1 tsp grated ginger
1 finely chopped green chili or per taste
Salt per taste
Some Finely chopped fresh cilantro
1/2 tsp of Fruit Salt (Eno) or Baking Soda

For Tempering:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
A pinch of hing (optional)

Oatmeal Idlis ~ Super Delicious

Directions:

In a vessel, dry roast oats and sooji together until you get the aroma and the color turns just a little brown on a medium low flame. Keep aside. Mix all the ingredients including the tempered. Adjust seasonings. The consistency of the batter must be like idli batter or a little thick waffle or pancake batter. Grease idli plates, pour a ladle into each greased idli plate, and steam it for about 15 minutes. Take it out, let it cool for about 10 minutes before removing, else it will stick. Serve as is or with any chutney you prefer. I had dhania chutney and it was just fantastic.

Oatmeal Idlis ~ Super Soft, Super Tasty & Super Healthy

NOTE: I used chopped carrots only but I have used even finely chopped string beans, peas, even spinach.
Also, if you do not have idli plates, just use a cake pan and steam it. The shape will not be round unless you want to use a cookie cutter but the taste is not compromised at all.
If the instant oatmeal is too big, you can powder it a little in your blender without water

Polenta Sandwiches

I have been making a lot of comfort foods due to long cold winter days so I thought I of adding a few non-Indian comfort foods too as soon as I saw my favorite chef and food network star Giada De Laurentiis polenta preparation on TV and immediately fell in love with it. I just added my twist to it after I have seen several versions of polenta being served in various restaurants and events. Polenta could be eaten in many ways – by having different toppings, layered, with sauce etc. Nevertheless, the simple plain polenta is satisfying by itself. Try it and see it for yourself.

Polenta Sandwiches with Fresh Crisp Salad

Ingredients:

- 2 tablespoons butter, at room temperature
- 1/2 cup quick-cooking polenta
- 1/2 cup thawed spinach or 3 cups fresh spinach
- 1 tbsp chopped fresh Italian parsley leaves
- Pesto Sauce
- Sun dried tomato pesto or pasta sauce
- Roasted Red bell pepper in the jar
- 1 tsp olive oil
- 1 clove of garlic crushed
- Salt per taste

Directions:

Bring about 2 cups of water, 1 tbsp butter, and some salt as per taste to a boil in a heavy saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens for about 5 minutes. Now, pour the cooked polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set for about 15 minutes. Cut the polenta into small squares as you desire. Arrange the polenta squares on a platter.
Heat olive oil in a pan, add garlic, then the spinach, sprinkle a little water and let it cook for about 3 – 5 mins until wilted. Add some salt and pepper and check for seasonings. Keep it aside to cool. Now spread some pesto sauce on the polenta square, arrange a piece of roasted red bell pepper, then some spinach. Spread some sun-dried tomato pesto or pasta sauce on another polenta square and cover the spinach with this other polenta square like a sandwich, sprinkle with parsley. Enjoy with a side of fresh crisp salad.

Satisfying and Comforting ~ Polenta Sandwiches

NOTE: Make sure to squeeze all the water if frozen spinach is used. To make your own roasted red bell pepper, you can find my recipe here – How To – Roasted Bell Pepper. There are tons of recipe available for pesto. If you don’t want to use it, you can simply use the pasta sauce or sun-dried tomato pesto on both the polenta.

Herb Roasted Potatoes

The tress have shed their leaves as the cold winter overpowers the weak ray of sunshine that was seen at least during the afternoons. Long dark cold nights and shorter days with barren trees is going to be landscape for a while. But before I know, the landscape will soon change with beautiful blossoms all around. It could be hard to get out and do something productive during these let alone cooking something that can soothe your soul and easy to make; something that could be called a comfort food or something that could satisfy everyone in the family. I was debating with many such food but also in a dilemma to make to prepare that also be a great side dish. I walk into my kitchen wondering what to make and there lies a bag full of red baby potatoes. I knew what I was going to make – Pasta with herb roasted potatoes. I always have dried herbs handy and this was a perfect time to put them to use.

Potatoes dressed with herbs and spices ready to be baked

Ingredients:
10 – 12 small baby potatoes
1/2 tsp of Herbs – Basil, Oregano, Rosemary
Salt per taste
1 tsp dark soy sauce
Red chili flakes as per taste
Freshly ground black pepper 1/2 tsp
3 – 4 cloves of crushed garlic
1 tbsp of olive oil

Herb Roasted Potatoes Served

Directions:
Cut the potatoes into half. Save some herbs and chili flakes for garnish later and toss in all the ingredients well so that each potato is well coated. Let it marinate for about 20 – 30 mins. Preheat oven to 350F degrees. Place aluminum foil on a baking tray place these potatoes. Bake for about 15 minutes. Turn each potato and bake it for some more time until the potato is cooked through and golden brown. Before serving, sprinkle with more herbs and chili flakes if desired. Tastes fantastic eaten hot on a cold day. Easy to prepare, delicious to eat.

A little taste of heaven served just for you ~ Herb Roasted Potatoes

NOTE: You do not have to have to all the herbs listed, but use whatever you have in your pantry. Also you can pierce the center of the potato with a knife or a fork to check if it cooked or not.

Mixed Vegetable Manchurian

The weather is cold and crisp with early morning showers and as I wake up and open the curtains the rays from the sun made me open my eyes shut tight to a lush green grass with dew drops sitting on them. They sparkle from the sun ray’s and it was a beautiful scenery to wake up to. And when anyone’s day starts so fresh, they are certainly in a great mood and have all the energy to cook up something really good. And that’s exactly happened with me. I have been craving for Indo-Chinese for a sometime but could not find a decent restaurant that served one which is also less greasy. I was also not feeling the urge to make it either but today. It’s such a popular dish and I was surprised myself that how easy it was to put together. So, here it is to all manchurian fans like me.

Vegetable Manchurian served hot with Fried Rice

Ingredients: (Makes about 15 – 20 balls)

1/4 cabbage grated
1 carrot grated
1/2 bell pepper grated
8 – 10 string beans finely chopped
3 green onions finely chopped
<1/4 cup all purpose flour (maida)
1 – 2 tbsp + 1 tsp corn starch
Salt per taste
2 green chillies or per taste
1 tbsp Ginger-Garlic finely minced
Manchurian sauce from Indian grocery
Oil for frying

Vegetable Manchurian served just for you

Directions:
Mix cabbage, carrot, peppers, beans and 1/2 of green onions, add some salt, 1/2 of ginger garlic and some chillies and keep it aside for about 10mins. Now mix in 1 tsp corn starch and some of all purpose flour to it. After mixing all the ingredients, try to form a small ball out of it and if you can, then no need to add more flour. Else you can try adding a little more. The water from the vegetables will help bind all ingredients together. Taste it and adjust seasonings. Heat oil in a wok and when oil is hot, bring the flame low and then add the a few balls. Let it cook on all sides and inside. This may take about 3 mins. But take out one and check it. The inside will be a little soft but it is certainly cooked as long as there is no flour smell. Finish cooking all the balls. Keep it aside.
Heat a tsp of oil in another wok then add the green chillies, ginger garlic and 1/2 of remaining green onions. Stir well and then add the manchurian sauce and water depending on the consistency you prefer. Bring it to a boil and then add the corn starch dissolved in a little amount of water. Bring it to a boil or until the sauce starts to thicken a little and then add the manchurian balls, mix and turn off the heat. As it cools down, the sauce will also thicken a little due to the corn starch. Serve hot by garnishing with remaining green onions and of course fried rice or noodles.

Hot Vegetable Manchurian

NOTE: If you do not find manchurian sauce, you can instead heat 1 tbsp of oil in a wok and stir fry the ginger and garlic, green chillies, green onions. Add 2 tbsp dark soy sauce, 1/2 tsp sugar, MSG (optional) and salt per taste. Stir in vegetable stock and bring to a boil. Now add corn starch mixture and cook for a few more minutes or until the sauce starts to thicken, stirring occasionally.

Stuffed Green Eggplant

Hello Hello to Everyone! I am sorry that I had to take some time off from blogging world for personal reasons and back with a whole new appetite. What could be better than to start with one of family favorites – Eggplant! Did I mention that this is my 150th post!!! Eggplant has many names such as Brinjal, Auberjine, Melonjene and may be even more that I am not aware of. But it is one those vegetable either it is loved or otherwise. Personally I love this vegetable in any form and shape. Speaking of forms and shapes, they do come in so many varieties such small purple – Indian, green – Thai, long purple – Chinese or Japanese, white – name unknown and long green – I have seen this variety in India and luckily in the bay area too. The long thin green ones are almost seedless and if there are seeds, they are super tender and cooks so fast. Try this easy recipe with any kid of eggplant that you may have on hand except those large ones and see for yourself how delicious eggplant can be.

Stuffed Green Eggplant

Ingredients:
6 – 8 eggplant
1 small onion
2 cloves of garlic
A small piece of ginger
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder or per taste
3/4 tsp dhania powder
Salt per taste
A few sprigs of cilantro (optional)

Long Green Stuffed Eggplant

Directions:
Grind together onion, ginger, garlic and cilantro with little water if needed. In a pan, add 1/2 tsp oil and pour this ground mixture. Sauté on a low flame until the raw smell goes away. The add 1/2 of the spices except cumin and mustard seeds and mix well until the mixture becomes dry. Keep it aside. Trim the eggplant at the end a little bit (see image). Slit the eggplant in the center cross-wise for stuffing the mixture. Take a small spoonful of the mixture and stuff in the center all the way. Don’t worry the slit ends will hold the mixture very well if you press it with hand. Heat the remaining oil in a pan, add the mustard and cumin seeds, let the mustard seeds splutter and then gently place the stuffed eggplant one by one. Let it cook on a medium low flame for a couple of minutes before turning it’s side gently. Now sprinkle some water, cover it with a lid and let it cook. It takes no time for this variety of eggplant. In the end, add the remaining spices, mix it gently for a few more minutes. Serve hot with roti or paratha. My almost 3 year old loved it and wanted more, which to me is a HUGE success.

Super Easy, Super Tasty, Roasted, Stuffed Eggplant ~ Served Hot

TIP: You can make the stuffing ahead of time and store it in the refrigerator.

Homemade Mini Rasgulla

Rasgulla or Rasagolla is a very popular cheese based dessert dipped inside a sweet syrup originally from the Indian state of Orissa but somehow people associate it with the state of West Bengal. It is a very popular sweet dish throughout India. The dish is made from balls Indian cottage cheese and then cooked in sugar syrup. Lots of sweet dishes have evolved over time and changed a little, or have extra ingredients added to give richness or color etc but rasgullas have remained pretty much true to it’s origin. Growing up I have not eaten it much but ever since my little one started to taste all sorts of food and has a sweet tooth I have also started to venture into this territory slowly.

Mini Rasgulla ready to be popped into your mouth

Ingredients:
* 1 litre milk (1/4 gallon)
* 3 tbsps lemon juice
* 3 1/2 cups water
* 1 cup sugar
* Pinch of cardamom powder

Directions:
Bring milk to a boil. Once it starts raising, add the lemon juice only in one spot. This makes the curdle to produce faster. The curdles are now called paneer or Indian cottage cheese (See pics for paneer here). Now knead it well for a few mins. Make mini balls (about 15) and keep aside. Heat water in a wide vessel, then add sugar and keep stirring till sugar dissolves completely. When the sugar syrup boils and starts bubbling, add cardamom powder, then add the balls slowly one by one and simmer it for approximately 3 mins.

If the balls go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook for about 10 mins opening the lid every few mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After about 10 mins, the balls would be closely doubled in size. Cool it completely and chill it for at least an hour before serving.

Mini Rasgulla's served

Mutter in dahi gravy

Whenever I am really hungry and want something quick to prepare for a side dish, mutter (peas) comes to my mind. The frozen peas comes so much in handy and cooks through so fast. A lot of dish could be prepared by using mutter as the main ingredient or one among many ingredients and that’s the versatility of this humble vegetable. Most of the sides prepared with mutter goes very well with roti, paratha or even naan. So whenever you are in a time crunch and want to cook something yummy and fast, try mutter recipes.

Mutter in dahi gravy

Ingredients:
1 cup frozen mutter
1/4 tsp mustard seeds
1/4 tsp jeera seeds
1 to 1 & 1/2 tbsp plain yogurt
1/2 tomato diced
1/4 tsp turmeric powder
1/2 tsp red chili powder or per taste
1 tsp dhania powder
1 tsp oil
A pinch of garam masala (Badshah brand is preferred)
Salt per taste
Fresh cilantro for garnish

A little tangy, a little sweet mutter sabzi

Directions:
Thaw mutter and keep aside. Mix turmeric powder, red chili powder, salt, dhania powder in dahi (yogurt). Add some water to this mixture if its too thick. Heat oil in a sauce pan, add mustard seeds, let it splutter, then add jeera seeds. On a low flame pour the dahi mixture and stir. Use a whisk if needed to prevent curdles. Increase the heat to bring to a boil and until raw dahi smell is gone, add some water if the mixture is thick. Now add the mutter, bring it to a boil and finally add the tomatoes and cilantro for freshness and color. Adjust the gravy thickness by adding some extra water, taste, add seasonings accordingly.

Quick and Easy Mutter in Dahi gravy

NOTE: If dahi is not sour at all, add more tomatoes or lime juice and let it cook. This dish bests tastes if it is slightly tangy but not too much.

Moong Dal Paratha

A blend of cooked moong bean, whole wheat flour, aromatic spices and herbs all put-together and rolled into one heck of a paratha (bread) and pan cooked with just a drizzle of oil and eaten hot. Now tell me that doesn’t sound good to you? Paratha’s are whole wheat Indian bread eaten for breakfast, lunch or dinner in northern India especially in the Punjab region. The stuffing is endless from paneer, potato, moong, dal etc. Most of the days my mom would make paratha’s with different kinds of stuffings, roll them and pack for lunch in my lunch box with a side of plain yogurt or ketchup and each day it tasted different. Hmmm… I wish I were a kid again and living with my mom! But I continue her tradition by making it for my family often. It’s the meal I have grown up eating and brings a lot of wonderful memories and want to share a piece of it with you all.

Cooked moong bean with spices

Ingredients:
1 cup whole green moong bean
1 small onion finely chopped
A few sprigs of fresh cilantro chopped
1 tsp red chili powder or per taste
1 tsp dhania powder
1/2 tsp turmeric powder
1/2 juice of lime or lemon or per taste
1 tsp cumin seeds
Salt per taste
2 cups whole wheat flour
Oil for cooking

Rolled paratha with moong bean stuffing ready to be cooked

Directions:
Soak moong dal overnight. Drain excess water. In a non-stick pan, add 1 tsp oil, add cumnin seeds. Then add the moong bean, sauté, add 1/4 cup water, cover with a lid and let it cook until soft. Keep an eye if the water drains to prevent burning of moong bean. Once cooked and water has evaporated, add the chili powder, dhani powder, lime juice, turmeric powder, salt, mix well and turn off the heat; let it cool. The add finely chopped onions and cilantro.

Stuffed Moong Dal Paratha

Mix 1/2 tsp of salt with flour and slowly add some water to it until it forms a dough to be able to roll. Cover it with a plastic wrap and let is sit aside for at least 20 mins. Take a small piece of dough and place it between your palms, make a round ball. With a rolling pin,
roll the dough, sprinkle some wheat flour if necessary to prevent sticking. Roll to about 5 inches in diameter. Place a spoonful of moong bean in the center of the dough, pull the edges of the dough and cover the stuffing. Roll the dough further into a thin round shape about 10 inches in diameter. Heat a pan, place the rolled paratha. After about 1 minute on medium flame, flip it. After about 2 mins, drizzle < 1/2 tsp oil on top of the paratha then flip it again. Press it with a spatula all over to form a golden brown color. Flip it to cook on the other side and get golden brown. Take it off from heat and serve hot with a side of plain yogurt, lime or mango pickle or ketchup.

Whole Grain Pasta with Peppers and Potatoes

Yes, you heard that right, potatoes in pasta. Surprised? Me too when we went to a restaurant suggested by one our friends which had a wonderful ambiance but lacked options for vegetarian food. Yet we decided to check it out and to our surprise the friendly waiter offered to makes us a special dish which was not the menu. I guess they wanted to please their customers which they surely did. We waited for a while and then came this piping hot pasta with potatoes and peppers!. You eat with your eyes first is certainly true as the dish was very inviting and tasted terrific. I decided to mimic the dish at home and it sure was a super hit.

Penne Pasta with Peppers and Pottaoes

Ingredients: (For 2 people)
1 cup whole grain penne Pasta
1 red skin potato
1 small bell pepper
Some basil leaves (dry or fresh)
1/4 cup pasta sauce
Parmesan cheese to sprinkle
Salt per taste
Freshly ground black pepper
1/2 tsp pepper flakes or per taste
2 cloves of crushed garlic
2 tsp olive oil

Whole Grain Penne Pasta ~ Served just for you

Directions:

Bring water to a boil in a sauce and drop the pasta until it is al dente. Cut potatoes with skin lengthwise about 1/2 inch thick. Cut peppers lengthwise about the same length as potatoes. Ina non-stick pan, heat olive oil, add pepper flakes to infuse in oil followed by garlic making sure not to burn it. Add the potatoes, sauté, add some salt, some water, cover it with a lid and let it cook until almost done. Then add the peppers, sauté, followed by pasta sauce just enough to coat the pasta. Add the drained pasta, add some pasta water if needed so that it is not too dry. Sprinkle the basil, pepper, mix well, turn off the heat and add Parmesan cheese. Mix, taste for seasonings and serve hot with a glass of wine. Enjoy.

Enjoy quick and hearty whole grain pasta

Mango Rice

Easy breezy recipe that my co-worker who is an excellent cook had made it and shared with us all and I must admit that I am a fan ever since. I would have never in a million years thought of such a recipe which could be easy and delicious too. It’s like making lemon rice with a twist yet preserves it’s uniqueness and stands out in taste and texture from those shredded mangoes. My son thoroughly enjoyed this rice dish. And if I can please my fussy 2 year old, I am sure it tastes good. Enjoy making this simple dish when mangoes are plentiful and fresh in season.

Mango Rice

Ingredients: (Serves 2)
1 raw mango
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
1/2 tsp turmeric powder
A few kari leaves
1 dried red chili or per taste
1/2 cup cooked rice
1 – 2 tbsp roasted peanuts
Salt per taste
A pinch of hing

Directions:
Using a grater grate the mango. Heat oil in a wok, add mustard seeds and let it splutter. Then add the urad dal, channal dal let them turn golden brown. Now add the kari leaves, red chili, hing. Add the mango, and cook until soft. Turn off the heat and add turmeric powder, peanuts and mix well. Mix it with the cooked rice, add salt per taste. Serve with a side fried papadum.

Mango Rice

Masala Peppers

Fancy name yet not difficult to prepare. The combination of ingredients is quiet interesting; at least I have never made any dish with ingredients such as peanuts, coconut and other spices all in one dish. My friend told me that Maharashtrian dishes sometimes have these ingredients. I just tried out whatever I had in my pantry and wah-laa the dish was born. I did not come across this recipe anywhere, if at all, it’s purely a coincidence. My family thoroughly enjoyed it and I took some leftover to work and my co-workers loved it too. So here I am sharing my little experiment which apparently turned out darn good.

Peppers with masala ready to be cooked

Ingredients:
4 bell peppers
4 tsp dhania powder
1 tsp red chili powder or per taste
1 tsp turmeric powder
Pinch of garam masala
Salt per taste
2 tbsp oil
1 tsp mustard seeds
A few sprigs of fresh cilantro
3 small boiled, smashed potatoes

For the stuffing:
1 small onion
3 medium tomatoes
2 cloves of garlic
Ginger, about the same amount as garlic
2 tbsp roasted peanuts
1 tbsp coconut, fresh or frozen

Masala Pepper served

Directions:
In a blender grind all the stuffing ingredients, add some water if needed. In a non-stick pan, add 1 tbsp oil. Now add the ground mixture and cook them. Cover with a lid making sure to stir it every now and then for about 5 – 7 mins, then add the potatoes, the spices & salt, mix and cook until the mixture has cooked through and it has thickened. Let it cool. Mix in some chopped cilantro.
Meanwhile, carefully cut the tops of the bell pepper, remove seeds from inside. Fill the peppers with 1/2 the stuffing. In a non-stick wok, add the remaining oil, , add mustard seeds and let it splutter. Carefully place the peppers, pour in about 2 tbsp of water, cover with a lid and let it cook through on a medium flame. Very carefully, place the peppers side ways so that it can brown. In about a minute or so, carefully turn the side of peppers so that all around has that nice brown color. Now add the remaining stuffing to the wok, add some water and make thick sauce by bringing it to a boil. Serve hot with Naan or roti. The stuffing can also be mixed with hot rice. It tastes terrific. BTW, the purple specs you see in the stuffing is purple potatoes.

Masala Peppers ~ served just for you

TIP:
1. Microwave the peanuts for about a minute making sure they don’t burn out. Let it cool and roasted peanut is ready.
2. You can use any color pepper you like – red, green, yellow

Mini Eggless Spritz Cookies

Spritz Cookies are my all time favorite which is not only easy to make but would be a perfect gift for anyone packed in a fancy box. A cookie press helps is making different shapes but I did not have one, so used what is available right in my kitchen and everyone’s too, the fork! You can serve them plain, sprinkled with any decorations, colored or plain sugar, dipped in chocolate and many more; the imagination is just endless. My family and friends truly enjoyed it and I hope your’s will too.

Cookies ready for baking

Ingredients:
3/4 cup all purpose flour
2 tbsp corn starch
1/2 cup sugar
1/2 cup unsalted butter at room temperature
2 tbsp warm milk
1 tsp vanilla or almond extract

Melt in your mouth freshly baked cookies

Directions:
Mix flour and corn starch in a bowl. In a separate bowl, mix together butter, sugar, vanilla extract using a hand blender, kitchen mixer or a whisk until smooth and creamy.
Add the flour mixture, milk and mix until smooth and there are no lumps. Use your hand if needed which I did to form a dough.

Pre-heat oven to 350F. Take a small portion and place it between your palm and roll into a ball, then place it on a lightly greased baking sheet or a non-stick sheet. Flatten lightly with your palms, then use the fork to make the impressions all around the dough and bake for about 15 minutes or until the cookies are golden brown around the edges. Enjoy it as is or use your imagination to decorate it.

Mini Spritz Cookies, Perfect for any day

Vegetable Dum Biryani

Wow, indeed a fancy mouth watering name for a rice dish and it tastes super delicious. I got inspiration to prepare this dish from a fellow blogger friend Divya. The mixture of whole spices, the sour flavor from the yogurt mixture and aromatic basmati rice all makes the entire house smell fantastic, well it is an understatement. Agreed it is a bit lengthy process and does not fit in my cooking style where I like to get in and out of the kitchen in minutes, this dish is an exception. Try and see it for yourself.

Dum biryani getting assembled for baking

Ingredients
For the rice:
* 2 cups Basmati Rice
* 1/2 medium sized Onion
* 1/2 tbsp Ginger garlic paste
* 2 slit lengthwise Green chillies or per taste
* A few strands of saffron
* Salt to taste
* 1 tbsp Oil

Whole Spices:
* 3 Bay Leaves
* 1 Cinnamon stick
* 4 Cloves
* 2 Cardamom
* 2 Star Anise

Vegetables:
* 1/2 cup Cauliflower florets
* 1 carrot cut into 2 – 3″ length, 1/2 inch thick
* 2 medium potatoes cut 2 – 3″ length, 1/2 inch thick
* 1/2 cup Green peas
* 1/2 green and 1/2 red bell pepper cut lengthwise
* 1/2 medium sized Onion
* 1/2 tbsp Ginger garlic paste

For the marinade
* 1 – 1&1/2 cup Yogurt
* 1/2 Red chili powder – 1 teaspoon
* 1/2 tsp Turmeric powder
* 1/2 tsp Chili powder
* 1 tsp Cumin powder
* 1 tsp Coriander powder
* 1 tsp Kasoori methi leaves (fenugreek)(optional)
* Salt to taste

Dum Birynai Served

Directions

Soak basmati rice for 30 minutes in water. To the yogurt, add all the spice powders and mix well until smooth. Add a little water if required. Add the marinade to the vegetables except peppers. Cover and refrigerate. Marinate the vegetable for at about 30 minutes. In a wide saucepan, add the oil and add all the whole spices. Once the spices start giving out their aroma, add onions, sauté, then add ginger garlic paste, mix well. Now add the rice, give it a stir, add twice the amount of water, salt, bring it a boil, cover it with a lid and simmer to cook until rice is cooked, add saffron in the end to get that pecks of golden yellow color. Fluff the rice with the fork once it gets done.

In a saucepan, add a little oil. Add the onions and saute until they turn translucent. Add the ginger garlic paste and green chillies and fry for a minute. Then add the marinated vegetables along with the yogurt. Cover and cook on low heat for about 15 to 20 minutes. take care to cook on low heat since the yogurt might curdle more and result in a sour mixture. Once the veggies get well cooked, add peppers as they tend to cook faster, then switch off the heat.

In a baking dish, add a layer of rice, almost half the rice followed by a layer of vegetables. Top off with the remaining rice and garnish with some cilantro. Cover tightly with an aluminum foil and cook for about 15 to 20 minutes at 300F. Fluff the veggies and rice with a fork together before serving. Serve hot with a side of raita.

Aromatic, Flavorful, A Crowd Pleaser ~ Dum Biryani

NOTE:
1. I did not top the vegetable with another layer of rice yet it turned out fantastic and super delicious.
2. I added some onions, ginger garlic to the rice while cooking it to give it more flavor.

Baingan Ka Bharta

Growing up my Mom would not make this often but whenever it was made, the entire smelled was filled with the fragrance of the smokey flavor when roasting the giant eggplant. It’s truly tantalizing for anyone who visited us especially at that time. Baigan ka bharta is a famous punjabi dish but it’s popularity is beyond punjab region. Although there is extra work in cleaning up the gas stove after it is roasted over open flame, it’s worth every bit of effort. No, pressure cooking or using the broiler or oven does not replicate the exact taste. Today, I make them often and my husband really loves it.

Baingan Ka Bharta

Ingredients:

1 large eggplant
1 medium onion chopped
1 medium tomato diced
2 cloves of garlic minced
Ginger piece about the same as garlic, minced
1 or 2 green chillies (optional)
1/4 cup of frozen peas (optional)
1/4 cup green bell pepper chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder or per taste
1 tsp dhania powder
2 tsp of oil
1/2 tsp mustard seeds
1/4 tsp garam masala (optional)
Salt per taste
Fresh cilantro for garnish

Roasted Eggplant over open flame

Directions:
Roast the eggplant over open flame on the stove top making sure to rotate it occasionally to cook thorough all around. Keep aside and let it cool. In the meanwhile, heat oil in a kadai (a wok), add mustard seeds and let it splutter. Now add the green chillies, then onions and sauté. Then add ginger, garlic, mix for a minute, then the tomatoes. After a couple of minutes, add the peas, bell peppers and let them cook for a few minutes. Mean while, peel the skin of the eggplant and mash well. Add the spices to the kadai, mix well followed by the mashed eggplant. Mix them all well together, taste and adjust for seasonings. Garnish with fresh cilantro and serve hot with roti, paratha or naan. Super delicious and you will only want more and more.

Eggless Chocolate Cupcakes

Ah, Cupcakes! A cake that is beautifully designed to serve one person could be made as decadent as possible to satisfy anyone with a sweet tooth. It is easy to make and serve for a huge crowd. For someone like me who is not into baking or elaborate cooking, cupcake is an easy hit. As day goes by my 2 year old expresses his passion for something sweet. Quite anxious, I pushed myself to make it by searching for recipes, all along with a feeling that a cupcake disaster was sure to come. Thankfully I was totally wrong. The cupcakes turned out super moist and utterly delicious. The texture was praiseworthy. And did I mention the frosting was super easy to put-together? My son relished it but was on sugar hyper for a while but it was all worth the effort.

Decadent Chocolate Cupcakes

Ingredients:

* 1 1/2 cup flour
* 1/3 cup cocoa powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 cup sugar
* 1/2 cup vegetable oil
* 1 cup water
* 2 tsp vanilla extract
* 2 tsp white vinegar

Directions:
1. Preheat oven to 325°F. Place paper cups inside muffin trays
2. Combine all dry ingredients.
3. Mix the vegetable oil water and vanilla extract in a separate bowl and then pour them into the large the dry ingredients. Stir until mixture is smooth and without lumps.
4. Add the vinegar and stir, fill the cupcake pans 2/3 full.
5. Bake in the preheated oven for about 15 minutes.
6. Remove from the oven and let it cool for sometime.
7. Apply frosting using icing tubes and food color and decorate with sprinkles

Buttercream Frosting:
(From Cooks.com)
* 1/2 cup unsalted butter, softened
* 3 1/2 cups confectioners’ sugar
* 1/4 cup milk
* 2 tsp. almond or vanilla extract

Directions:

In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl. Add the confectioners sugar and process again, about 15 seconds.While the motor is running, drizzle in the extract through the small opening in the feed tube. Process for another 30 seconds, or until smooth.

Chocolate Cupcakes with Buttercream Frosting

NOTE: For a stiffer frosting, add a little less milk or more confectioners sugar.