Vegetable Biryani!!

Vegetable Biryani!!

Ingredients

1 small Cauliflower cut into medium sized florets.(not to small)
1 big Green bell Pepper
3-4 Green Chillies.
1 BIg Carrot sliced lenghtwise one inch sticks.
10-12 Green Beans Strings cut lengthwise 1 inch long.
1 big Potatoes cut into sticks lenghtwise 1inch long.
3 Tbs Ginger Garlic Paste.
1/2 cup Peas.
1/4 cup Cashews slightly browned.(roast it on little oil).
2.5 cups Fried onions.
3 cups Basmati Rice washed and Soaked for about an hour.
1/2 cup warm milk and 1/2 tsp Saffron soaked in it.
1/2 Cup Yogurt.
Oven safe tray 12in X 12 in.

Whole Garam masala(3-4 cloves,8-10 black pepper corns,2 bay leaves,2 star anice,1in cinnamon 1 black Cardamom and 1 tbs Shahi Jeera)
Dry Masalas
3 tbs Red Chilli Powder.
3.5 Tbs Coriander Cumin Powder.
3 tbs Biryani masala.(I used Shaan)
2 tbs Garam Masala.

Procedure

Biryani vegetable Masala
Heat 4 tbs oil in a pan.
Add in the GInger Garlic paste and green Chillies.saute for 1 min.
Add in the Beans.Saute for 2 mins.
Add in the Carrots ,Peas and Potatoes.Saute for 2-3 mins.
Add in the Cauliflower and Green Peppers.Saute for 2-3 mins.

Add in all the dry Masalas.
Ad in the salt.(add bit more salt considering the rice will have only a little bit of salt.This salt will give the taste to the whole biryani)

Saute for 4-5 mins and then cover and cook for another 2 mins.(vegetables should remain crunchy)
Add in the chopped Coriander and mint.
Then add in 1/2 cup fried Onions.

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d in yogurt.
Mix and after a min or till the vegetables are 80 to 85% .(when pressed in between two fingers shld need slight presssure).
please check Beans they might remain undercooked.
Switch off the burner.
Keep aside.
Cooking Rice
Boil 10 -11 cups of  water in a pot.
Add in the the whoile Garam Masala and salt and 1 tbs oil.
Then add in the Soaked rice.
Cook till 90% done.(when u press in between the fingers sld feel semi soft not squishy)
Strain and keep aside.
Layering
Take the Baking tray put the Vegetable Masala layer at the bottom.
Then 1 layer of rice.(bit thicket that the veggies)
Then add in a layer of Fried Onion chopped mint and coriander.
Then again add in the vegetable layer ,Rice layer and Coriander mint Fried Onions layer.
Then spread the saffron Milk on the top.
garnish with Fried cashews.
Cover it with Aluminium foil.

Put it in oven for 30 mins at 410F Or layer it in a deep pot or tray and keep it on low flame covered for about 25 mins.
Serve with Raita.

Simple Daal!!!(Instant Pot)

Simple Daal!!(Instant Pot)

Ingredients

1 cup Toor Dal/Pigeon Pea
3/4 cup moong dal/split green gram yellow.
1/4 cup Chana Dal/split chickpeas.

2 slit green Chillies.
3/4-1 tbs Grated Ginger.
3/4 cloves of Garlic (optional)
1 Big tomato chopped.
1 BIg onion chopped.

1 tsp Jeera /cumin seeds.
2 tsp Coriander Cumin Powder.
1/2-1 tsp chilli powder.(according to your taste)
Salt as per taste.
1 tsp Garam masala.(optional)
2tbs Ghee and 2 tbs Oil.
Chopped Coriander for garnishing.

Procedure

Mix all the dals .Wash and keep aside for 10 mins.
Heat the Instant pot on saute mode high.
Add 2 tbs Ghee and 2 tbs oil.
Once heated add in slit green chillies,Ginger saute for a min.

Add in Chopped Onion.
Then add turmeric.Saute for 2 mins till onion turn translucent.
Add in chopped tomatoes.
Saute for 2-3 mins.

Add in washed dals.Saute for another 2-3 mins.
Add 5 cups of water.
Put on the lid.Cancel Saute mode.
Pressure cook on high pressure for 12 mins .

Then 10 mins normal pressure release.the quick release.
Granish and serve.

Peas Pulav!!! (Instant Pot)

Peas Pulav!!!!

Ingredients

2 cups rice.
1.5 cups peas.

Whole Spices Black Peppercorns,(8-10)Star anise (2),Shahi Jeera,Cloves(2), Green Cardamom (2).
Salt as per taste.
1/4 tsp Black pepper powder.(optional)
1 tbs Ghee.
2 tbs Oil.

Procedure

Wash and soak rice for 15 mins.
On the Instant Pot on saute high.

After the indicator shows hot add in the Ghee and oil.
After ghee oil heat up add in the whole garam Masala and Shahi Jeera.
Saute for a min.
Add in the Peas.
Saute for 2 mins.
The add in the drained rice.
Saute for 2-3 mins.
Add in 2.5 cups of water.
Salt as per taste.

Close the ip lid and Valve to the sealing position.
Cancel Saute mode.
Pressure cook at high for 8 mins.

Let the pressure release normally.(NPR)
Serve with Daal or Favorite curry.

Kanda Bhaji/Onion Pakora/Khekda Bhaji

Kanda bhaji/Khekda bhaji/Onion Fritters

Ingredients

2 big onions thinly sliced lengthwise.
3/4 cup Chickpea flour.(1/4 cup more if required)
1/4 cup Rice Flour.
1.5 tsp chilli powder.
1 tsp Carom seeds/ajwain.
1/2 tsp Turmeric.
1tbs coriander Cumin Powder.
Salt as per taste.
Oil for frying.

Procedure

Thinly slice the onions lengthwise.
Add in all the dry spices .Salt,chilli powder,Carom Seeds,Turmeric,Coriander Cumin powder.

Keep aside for 1/2 hr.This will make the Onions ooze out water.
After 1/2 hour add in the Chickpea flour(besan) and the rice flour.Mix  till the onions coat well with the flour.If it feels too dry add 1/4 cup water.If it feels too wet add in more Chickpea flour.
Different onions different quantities of water.
Heat the oil in a pot.
Add in 1 tbs of heated oil in the onion mixture.

Now scoop out small portions of mixture with a fork and fry till golden brown on a medium flame.

Serve Hot.

Pav Bhaji (INSTANT POT)

Pav bhaji !!!(Instant pot Version)

Ingredients

1 big green Pepper(capsicum)finely chopped.
1 big Onion or 2 small onions finely chopped.
4 tbs butter.
3 tbs oil.
1/2 Cabbage chopped.( about 3 cups packed n chopped)
1/2 Cauliflower chopped.(about 3 cups chopped and packed)
2 medium potatoes diced,
1/2 cup Green Peas.
2 tbs Ginger Garlic Paste.
2 tbs Pav Bhaji Masala.
1.5 tbs red chilli powder.(increase or decrease according to your preferences)
Lemon and chopped Onion for garnishing.
I USED MY FOOD PROCESSOR TO CHOP EVERYTHING IN THE FOLLOWING ORDER
Ginger Garlic.keep aside.
Onions and Green peppers.keep aside.
Cabbage and Cauliflower.keep aside.
Finally 2 tomatoes.
ALL UNDER 15 MINS.

Procedure

Switch on the Instant Pot on saute mode high for default 30 mins.
When the indicator shows hot add in Oil and 2 tbs butter.
Add in the ginger garlic paste.
Saute for a min and then add in the chopped Onions and green bell peppers.Saute for 2 mins.
Add in Pav bhaji Masala and Red chilli powder.
Saute till it leaves oil from sides.

Add Chopped tomatoes.Saute for 2-3 mins.
Then add in Cabbage ,Cauliflower and diced potatoes.
Add in Peas.

Add 1.5 cups of water.
Salt as per taste .
Close the lid .Turn the knob to sealing.Pressure cook 15 mins on high.

10 mins NPR.
Open the lid.Blend the cooked veggies COARSELY with a hand blender.

Add the remaining 2 tbs butter.cook for 4-5 mins on medium Saute mode .
Serve Hot with pav(bread dinner rolls)
This recipe tastes better if spicy...but feel free to decrease the measurements for  Masala n chilli powder .

Aloo Gobi Paratha!!

Aloo Gobi Paratha!!!

Ingredients

1 packed cup of finely chopped cabbage.(I used my chopper)
1 tsp GInger Garlic Paste.
1/4 tsp Turmeric.
1 tsp Coriander Cumin Powder.
1/2 tsp Garam Masala.
1/2 tsp Chilli Powder.
1/2 cup boiled mashed Potatoes.
2 cups whole wheat flour.
Sat as per taste.
Oil .

Procedure

Knead the wheat flour with some salt ,1 tbs oil and water.(semi soft)
Keep aside.
Take some oil in a pan.
Add ginger Garlic Paste.
Add the chopped cabbage.

Add the spices.

Add salt.
Thean add in  boiled potatoes.
Mix it together nicely.That is our stuffing.

Make small balls and keep aside.(bit smaller than a lemon)
Take the kneaded dough and make lime size balls.
Roll the dough into a 2.5 in circle.
Keep the stuffing ball in between.

Join the edges of the wheat dough.Flatten with your palm or fingers(not too hard).Start rolling from centre to edges very light hand sealed side up.

Roast on the pan with some oil.
Serve with Achaar (pickle) .

Dahi Vada

Dahi Vada!!

Ingredients

1 cup Urad dal (split black gram)
1/4 cup moong dal split green gram.
3 green clillies.
1 tbs or 3/4 in ginger.
2 cups yogurt.
Chilli powder
Tamarind date Chutney.
Oil for frying.
Coriander 1/2 cup.
Procedure
Wash and Soak the Urad dal and moong dal overnight.
Grind the soaked dals(both)with ginger and green chillies.

Add salt as taste in the batter.
Now the MOST IMPORTANT STEP,whisk the dal batter to fluff it up.(whisking in the stand mixer is the best choice).
Fluffing up the batter helps make the vada lighter and spongy.
Heat the oil on low medium heat.(flame has to be low it helps vadas to cook through)
Drop a small drop of batter if it floats in the oil it means oil is adequately heated.
Then start dropping spoon fulls of batter in the oil.
Fry till slightly golden brown.
Pat the Vadas on the paper towels.Then drop them in lukewarm water.Keep them in water for about 2 mins then squeeze excess water keep aside.
Fry all the Vadas and keep aside.
Spread little Tamarind date chutney on all the vadas . 

Take the yogurt Add in about 3 cups of water.(not to thick or else vadas won't absorb the yogurt flavors)
Add 4 tbs of sugar and salt as per taste.
Pour the yogurt/buttermilk on the vadas and let them sit for about an hour before you serve.
This will let the yogurt flavors get absorbed.