Veg Handi Biryani

Wishing everyone a Belated Happy New Year!!!
Got this awesome recipe book set as a gift from my mom. "Tasty Eating for Healthy Living" by Sanjeev Kapoor. It is a set of five books. I made Veg Handi Biryani from Volume Four.  I just made one change to the original recipe. I added paneer and capsicum as well.The dish turned out very good. My boys ate it happily which means that it was good. :) It is a very good dish for fussy eaters.

Ingredients:
Basmati Rice: 1 1/2 cups
Carrot: 1 cut in cubes
Cauliflower: 1/4 medium separated into florets
French beans: 10-15
Green Peas: 1/2 cup
Capsicum: 1 medium
Paneer: 200 gms
Onions: 4 medium
Saffron: a few threads
Kewra: a few drops
Salt to taste
Green Cardamoms: 2-3
Black Cardamom: 1
Cloves: 2-3
Cinnamon: 1 inch
Bay leaf: 1
Oil: 3 tsp
Caraway seeds: 1/2 tsp
Ginger garlic paste: 1 tbsp
Coriander powder: 1 tbsp
Turmeric powder: 1 tsp
Yogurt: 3/4 cup
Tomatoes: 2 chopped
Coriander leaves: for garnishing
Mint leaves: for garnishing
Ghee: 1 tbsp

Method:

1. Chop one onion and slice the others.
2. Soak the saffron in kewra water.
3. Boil the rice in four cups of salted water with the green cardamon, black cardamon, cloves, cinnamon and bay leaves, until 3/4th done. Drain and spread the rice on a cotton cloth. This way all the grains of rice will be separate from each other. 
4. Boil the carrot, cauliflower, french beans and green peas together in three cups of salted water till 3/4th done. Drain and refresh under running water.
5. Heat half the oil and saute the sliced onions till golden brown. Drain on a kitchen towel.
6. Heat the remaining oil. Add the caraway seeds, and when they change colour, add the chopped onion and saute till golden.
7. Add the ginger garlic paste and stir well. 
8. Next add the coriander and turmeric powder, and the yogurt, and mix well.
9. Then add the tomatoes and cook on medium heat till the oil separates from the masala.
10. Add the boiled vegetables, capsicum and paneer and mix well.
11. Arrange alternate layers of the vegetables and rice in a handi. Sprinkle saffron flavoured kewra water, coriander leaves, mint leaves, sauteed onion slices and ghee over every rice layer. Make sure you end with the rice layer topped with the garnishes.
12. Cover and seal with aluminium foil or roti dough. 
13. Keep the handi on a tawa and cook on low heat for 20 minutes.
14. Serve hot with raita or dal and papad.

Paneer Do-Pyaaza

Who does not love paneer? Ever since I returned home, I have been making a lot of paneer dishes, because back in Jeddah, the paneer that was available in stores or in resturaunts, was very tough. Once I found an Indian brand of frozen paneer and I stocked up for the whole month!! Inspite of me making so many paneer dishes, I realize that I have not posted any here. Let me start with this one....Paneer Do-Pyaaza

Ingredients:
Paneer cubes (Cottage Cheese): 200 gms
Oil
Green Cardamom: 2
Cumin Seeds (jeera): 1/2 tsp
Turmeric Powder (haldi): a pinch
Red Chilli powder: a pinch
Capsicum diced: 2
Onions diced: 2 large
Tomatoes diced: 2
Garam Masala: 1 tsp
Salt: to taste
Corriander leaves
Lemon Juice: of half a lemon

Method:

• Heat oil in a pan and add cardamoms and cumin seeds.
• When they crackle, add the turmeric powder and red chilli powder. Saute for about 30 secs.
• Add the capsicum and onion, and stir fry for a few minutes.
• Then add the tomatoes. Cover and cook on medium flame till tomatoes are a bit cooked. 
• Next, add the paneer and mix well.
• Add the garam masala and the salt and cook well.
• Garnish with lemon juice and Corriander leaves.

Grilled Chicken with Garlic Rice

This one is a favourite with my boys. If I ask them what they want for dinner, this is what they ask for. This is a combo that they eat without any complains. The garlic rice was a favourite with my sister and me also when we were kids. Our dad used to make it for us. Both the garlic rice and the grilled chicken is very easy to make. And it hardly takes any time.

For the Garlic Rice:

• Use left over rice, or make fresh if needed.
• Heat ghee or butter, saute as many chopped garlic cloves as preferred. Some people like lots of garlic and some prefer less.
• Add the rice and salt and mix well.

For the Grilled Chicken:

• Marinade the chicken with curd, ginger garlic paste, salt, garam masala powder, turmeric powder, lemon juice and 1tbsp oil, for 4 to 6 hours in the refrigerator. 
• I also added some diced capsicum and diced onions to the marinade, but that is optional.
• Bring it to room temperature before you grill it or barbecue it.

Macaroni Chicken Cheeese Bake

Got this wonderful recipe from "Cooking with Chicken. Recipes from East and West". This is a very old book that belongs to my mom. The only difference is that I added carrots, peas and beans along with the capsicum. This recipe was a loved by my whole family, especially the kids, and I will definitely make it again. It is very simple to make. I use macaroni of different shapes so my boys have more fun eating it.

Ingredients:
1 1/2 cups chicken (boiled and shredded)
75 gms butter
60 gms flour
2 cups milk
seasoning to taste
2 egg yolks
2 egg whites (stiffly beaten)
1 cup chopped, seedless capsicum
1 cup chopped carrot
1 cup mushroom
1/2 cup peas
1/2 cup beans
3/4 cup grated cheese
120 gms fresh cream
1 tbsp tomato ketchup
2 cups boiled macaroni
2 large firm tomatoes, sliced
25 gms cheese
25 gms dry breadcrumbs

Method:
1. Saute all the veggies and keep aside
2. Prepare a white sauce with the butter, flour and milk.
    i. Melt butter over a low flame.
    ii. Stir in the flour. Using a whisk, stir the butter and flour mixture until it bubbles.
    iii. Cook and stir for 2 mins.
    iv. Remove from heat and slowly add the milk, stirring with the whisk.
    v. On a slow flame stir and cook till the sauce becomes thick.

3. When the sauce has thickened, add seasoning and beaten egg yolk and cook, stirring constantly, till it becomes a little thick.

4. Add the veggies, 3/4 cup grated cheese and chicken shreds.

5. Whip the egg whites till they are stiff and fold them into the mixture.

6. Cool and add the whipped cream and ketchup.

7. Check for seasoning.

8. In a large greased pie dish, put one cup of the boiled macaroni, then pour half the mixture on it and spread evenly.

9. On top of this, arrange the tomato slices, overlapping each other.

10. Do the same with the remaining macaroni and mixture.

11. Sprinkle with the remaining cheese and the breadcrumbs.

12. Bake in an oven for 40 mins.

13. Serve hot.

Aloo Palak....My Way (Spinach with Potatoes)

Feels good to be posting after a really long time. I have been very busy with my two boys. Now that both of them are in school, I have a bit of time on my hands to blog mor often.
Todays post is about Aloo Palak. I generally make palak in a very simple way. Today I decided to make it differently.

Ingredients:
Palak/Spinach:   2 bunches
Ginger: Finely chopped
Garlic:  Finely chopped
Onion:  7 to 8 Baby/Madras onions
Potatoes: 2 medium Diced  
Chilly: 2 Slit
Cumin seeds: 1 tsp
Corriander leves: 3 tbsp Chopped
Cream: 2 tbsp
Turmeric Powder: 1 tsp
Corriander powder: 1 tsp
Cumin powder: 1 tsp
Salt: As per taste
Oil: As required

Method:
1. Blanch the spinach: Put the spinach in salted boiling water for 2 minutes and then put it in cold water.
2. Fry the diced potatoes for a 3 minutes. Keep aside.
3. In hot oil, add the cumin seeds. When it crackles, add the chopped ginger, garlic and slit chillies.
4. Saute for a bit and then add the baby onions.
5. Let it fry till the onions change colour.
6. Add the potatoes, salt, turmeric powder, cumin powder and  corriander powder.
7. Mix well. Add little water. Cover and cook on a low flame till the potatoes are soft and the water has been absorbed.
8. Add  cream and cook for 2 minutes.
9. Add the spinach and corriander leaves. Cover and cook on low flame till the spinach is cooked.
10. Serve with rice or roti.
8.    

Cauliflower Curry

Again I am here after a really long time. I guess this is how it is going to be for some time now. Posts after long intervals. Anyways, I was wondering what new to make with cauliflower when I happened to stumble upon this recipe on the blog Gastronome by Choice. It looked yummy, so I tried it out and found out that it tastes yummy too. Only difference was that I added a potato to the dish because i love potato with cauliflower.

Ingredients:

Cauliflower, cut into bite sized florets: 1

Potato: 2 diced

Onion Paste: 200 gm

Ginger-Garlic Paste: 20 gm

Cashew Paste: 100 gm

Poppy Seed Paste: 50 gm

Tomato Paste: 100 gm

Coconut, grated: 20 gm

Red Chili Powder: 10 gm

Turmeric Powder: 5 gm

Cumin Powder: 10 gm

Coriander Powder: 10 gm

Bay Leaf: 1

Salt: To Taste

Oil: as per required
Method:

1. Heat the oil. Add in the bay leaf.

2. Add in the onion paste. Saute till golden brown.

3. Add ginger-garlic paste and fry for a bit. Add the potatoes.

4. Add the red chili powder, cumin powder, coriander powder & turmeric powder.

5. Add the tomato paste. Cook for 2-3 minutes.

6. Add poppy seed paste & cashew paste.

7. Cook for 2-3 minutes.

8. Add the cauliflower florets. Mix well and cook for 2-3 minutes.

9. Add the grated coconut.

10. Add 1 cup of water. cook and bring to boil.

11. Simmer for 3-4 minutes. Add salt.

12. Cook for 2 more minutes. Remove from flame and serve hot.

Khichidi with Labra

Last night my mom came home. We all suddenly had the urge to eat khichidi. With khichidi we normally eat an omlette or fish fry. Yesterday, since I was making khichidi, I thought of making Labra as well.

Labra is a mixed vegetable usually eaten with khichdi by Bengalis during Durga Puja bhog. We go to the Pandals set up for the Puja and relish the Labra Khichidi combo.The recipe for Labra I got from my mashi (my mom's sister). I think she is a wonderful cook, and this is her recipe. The Labra should be made with slightly more oil than normal, and the preferred oil is mustard oil,though any oil can be used. 

The Khichidi is more tasty if it is of a watery consistency. 

Ingredients for the Khichidi:

Roasted Moong Dal: 1 cup

Rice: 1 cup

Cauliflower: around 100gms

Carrot: around 100gms

Potatoes: around 100gms

Green Peas: 1/2cup

Cumin seeds: 1/2tbsp

Bay Leaves: 2-3

Green Chilli: 2-3

Ginger grated: 1tbsp

Turmeric Powder: 1 tsp

Sugar: a pinch

Salt: as per taste

Ghee/Oil: as required

Method:

1) Dry roast the moong dal and wash. Roast the dal till you get the wonderful aroma of the dal. Make sure that the dal does not burn.

2) Wash the rice and the dal and drain.

3) The vegetables need to be cut in big pieces so that they don't melt while cooking.

4) In a bit of ghee or oil, slightly fry all the vegetables and keep aside.

5) In a deep dish, heat ghee or oil. Add the cumin seeds.

6) When they begin to splutter, add the bay leaves, grated ginger and 

 green chilli.

7) Fry for some time, then add the dal and the rice.

8) Add enough water to cover the dal and rice.

9) When it looks creamy, add the vegetables, turmeric powder, salt and sugar.

10) Cover and cook. Keep checking, stirring and adding water when required. 

11) The more water you add,the bigger the grains will become.

12) Once the dal has melted, and the rice looks as cooked as possible, the khichidi is done.

13) Serve hot with a little extra ghee for added taste, or wait for the Labra.

Ingredients for the Labra:

Pumpkin: around 100gms

Cabbage: around 100gms

Raddish: around 100gms

Potato: around 100gms

Raw banana: around 100gms

Cauliflower leaves: around 50gms

Sprouts: 1/2 cup

Paanch Phoron: 1tbsp (Fenugreek seeds, Nigella seeds, Mustard seeds, Fennal seeds and cumin seeds)

Ginger grated: 1tbsp

Red chilli: 3-4

Green chilli: 2-3

Bay Leaves: 2-3

Turmeric powder: 1tsp

Cumin seeds: 1tbsp

Coriander seeds: 1/2tsp

Salt: as per taste

Sugar: 1tsp

Oil: as required

Method:

1) Wash and cut all the vegetables into big oblong pieces.

2) In a little bit of oil, fry all the vegetables, except the cabbage and sprouts. Keep aside.

3) Dry roast the cumin seeds and the coriander seeds till it does not have the raw smell. Grind to a fine powder and keep aside.

4) In hot oil, add the red chilli, bay leaves and paanch phoron.

5) When they start spluttering, add all the vegetables, except the cabbage. The cabbage is added later as it becomes squishy very fast.

6) Mix well and then add the green chilli, grated ginger, salt, sugar and turmeric powder. 

7) Mix and fry well for sometime, sprinkling a bit of water if and when required.

8) Add enough water to cover the vegetables, and cover and cook.

9) When the vegetables are nearly cooked, added the cabbage and cook.

10) When all the vegetables have nearly melted and are squishy, add the cumin-coriander powder, mix, and remove from the flame.

Serve hot with the khichdi.

Aloo Jhinga Posto/Potato & Ridge Gourd with Khus Khus

Posto or khus khus or poppy seeds is found sometimes in Bengali cooking. Since childhood, we have been eating "Aloo jhinga posto", but I never attempted to make it. I thought it was too difficult. Turns out, it is very simple. This is another recipe I got from my mom. She always uses Panch Phoron in this dish. Panch Phoron is a blend of five spices in equal quantities, that is very commonly used in Bengali cooking. The five spices included are:

Fenugreek seeds (methi seeds)

Nigella seeds (kalonji/kalo jeera)

Mustard seeds (rai/shorshe) or Wild Celery Seeds (radhuni)

Fennel seeds (sauf/mouri)

Cumin seeds (jeera)

Adding onions in this dish is optional because many people feel that adding onions makes the dish a bit sweet.

Ingredients:

Ridge Gourd/Jhinga: 2

Potato: 1 (diced)

Onion 1 medium (chopped) optional

Posto/khus khus: 3tbsp

Green Chilli: 2

Panch Phoron: 2tsp

Turmeric Powder: a pinch

Salt

Oil
Method:

1. Grind the posto in the mixer for a bit, till the seeds break a little. Then add a little bit of water and the green chillies and grind to a smooth paste.

2. In hot oil, saute the potatoes and then keep aside.

3. In the same oil (add more if needed), add the panch phoron. When it starts popping and crackling, add the onion. Add salt and a pinch of turmeric powder.

4. Saute this till the onion looses its colour. Add the potatoes and cook for a while.

5. When the potatoes are half done, add the jhinga. The jhinga cooks faster than the potatoes, which is why it is added after the potatoes are half cooked. Cover and cook. Add water if required.

6. When the vegetable is cooked, add a little water and bring to a boil. I prefer this dish dry, but it can have some gravy if needed.

7. Add the posto paste and cook for around 3-5 mins. The posto paste should not be cooked for a long time as it can turn bitter ruining the whole dish.

8. Serve hot with rice.

Red Leafy Veggie

Ever since I have come to Chennai, I have not seen too many of my favourite leaves. The only leaves I have seen are the ones I don't know. So I was very happy to come across one of my favourite ones...The red leafy kind. I bought the last bunch and called my mom to ask her how to make it, and I proceeded to do the same. It tastes good with quite a bit of garlic in it. Very simple to make.

Ingredients:

Red leaves: 1 bunch if it is big or 2.

Garlic: 1 pod

Green Chilli: 2

Red Chilli: 2

Turmeric Powder: a pinch

Salt: as required

Oil

Method:

1. Wash the leaves and pluck them from the stems. Then chop them finely.

2. Cook the leaves with half the garlic flakes (crushed), the green chillies, salt and turmeric powder, covered. Do not add water unless very dry because the leaves will give out water. Don't add too much salt, as these leaves have salt of their own.

3. When the leaves have reduced in size and the water has disappeared, turn off the gas and keep it aside.

4. Heat oil separately. Add the remaining garlic flakes (chopped) and the red chillies. Fry for a bit and then add the leaves.

5. Let this cook for around 5 mins. Serve hot with rice.

Yam with Garlic

I like yam and I had not eaten it for a very long time. Every vegetable shop I go to in Chennai, has yam, so I decided to buy some. I remember my mom making a very tasty yam dish, so I called her up and asked her how to make it. In this recipe we use kalo jeere, which is an important ingredient in Bengali dishes. It is better know as kalaunji or nigella seeds Ingredients:

Yam: 250 gms

Garlic: 5-6 flakes

Kalo jeere/kalaunji/nigella seeds: 1 tsp

Red Chilli: 2 torn in bits

Turmeric powder: a pinch

Salt: as required

Method:

1. Pressure cook the peeled, cut, cleaned yam without salt.

2. After it has cooled, mash it nicely.

3. In hot oil, add the kalo jeere, torn red chillies and garlic and saute them.

4. Add the mashed yam and mix well.

5. Add the salt and the turmeric powder.

6. Cook a bit and no water should be added.

Yummy Squash

I feel in love with this vegetable when I was studying in boarding school in a nice, quiet hill station called Kurseong. My 34 month old boy who only likes to eat potatoes loved this one. People have different ways of cooking it, and mine is as follows (of course I got it from my mom)... It is very easy to cook.Ingredients:
Squash 3
Onion 1
Potato 1
Tomato 1
Garlic 2-3 flakes
Turmeric powder
Red Chilly powder
Salt
Method:
1. Peel and cut the potato and squash in thin strips.
2. Chop the onion, garlic and tomato.
3. In hot oil, add the garlic.
4. When it is cooked a bit, add the onion.
5. When it has a glazed look, add the tomato and fry.
6. Add the salt, turmeric powder and red chilly powder and fry sprinkling water.
7. When this looks a bit cooked, add the potato and squash.
8. Fry for a bit, and then add water and cook. Cook till both the potato and the squash are soft ad feel cooked. It can be kept dry, or more water can be added for gravy.

Baingan Bharta (Brinjal)

This is a simple baingan bharta recipe. I learnt it from my mom. Except for the brinjal roasting part, everything is very easy. The bhartas I have eaten are normally full of masalas. This does not need too much oil or spices. Ingredients:

Brinjal 1 big

Onion 1

Tomato 1

Turmeric powder

Chilly powder

Coriander leaves for garnishing

Salt

Oil

Method:

1. Wash the brinjal and pat it dry. Rub a bit of oil on the whole thing.

2. Keep it on a grill on the gas top and turn it around to roast it.

3. When it is completely roasted, the skin of the brinjal will start to peel and the rest of the vegetable will look cooked.

4. Let it cool, then peel it.

5. Remove the seeds if necessary as many people don't like them. Mash it nicely.

6. In hot oil, fry the onions, and then add the tomato.

7. Next, add the salt, turmeric powder and red chilly powder and fry well. Sprinkle water if needed.

8. Add the brinjal and mix well. Let it cook for some time.

9. Add coriander leaves to garnish.

Cabbage with Fish head

This is a typical Bengali recipe. Many people like it, and many don't because many people don't like fish head. I learnt this recipe from my mother. It takes time to make this dish. Made best with Head of Hilsa fish, but can also be made by Rohu or Katla

Ingredients:
Cabbage 1/2 kg
Fish head 1 big
Onion 1 (optional)
Tomato 1
Potato 1 (optional)
Green Chilly 2
Bay Leaves 2-3
Red Chilly 2-3
Cumin seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Red Chilly Powder
Garam Masala (Cinnamon, Black Pepper, Cloves and Cardamon ground together)
Salt
Method:
1. Sprinkle turmeric powder on the fish head and keep aside.
2. Meanwhile cut the cabbage, chop the onion and tomato. Dice the potato, slit the green chilly and make a paste of cumin, coriander, turmeric and red chilly powders with a bit of water.
3. Fry the fish heads till the fishy smell disappears. Break them in small pieces. Keep aside.
4. In hot oil, drop the bay leaves and the red chillies.
5 When they thurn dark, add the cumin seeds.
6. When the cumin seeds stsrt to splutter, add the potatoes. Fry lightly.
7. Then add the onions and fry till they lose their colour.
8. Add the tomatoes and cook for 5 minutes.
9. When the whole thing looks a bit cooked, add the spice paste and salt.
10. Then add the cabbage and cook covered.
11. When the cabbage is semi cooked, add the fish heads and mix well.
12. Cover and cook on medium flame.
13. Add the garam masala and cook for 2 more minutes.

Torai (Ridge Gourd)

I just love this vegetable. When I cooked it last night, I thought it was not good. When we ate it, it was good. My husband loved it and urged me to post it here. This can be cooked with gravy or can be had dry. If more gravy is needed, more water has to be added while cooking covered.
Ingredients:

Ridge Gourd 2 Big

Potatoes 2 medium

Onion 1 big

Tomato 1 big

Garlic 5-6 pods

Corriander powder

Cumin powder

Turmeric powder

Chilly powder

Salt

Method:

1. Peel and dice the ridge gourd and the potatoes. Chop the onion and garlic and slice the tomato.

2. Make a paste of the corriander, cumin, red chilly and turmeric powders with a bit of water.

3. In hot oil, first fry the garlic.

4. Then add the onion and fry for some time.

5. Add the potatoes and fry for some more time.

6. Add the paste and salt. Fry this by sprinkling water, till the smell of onion dissapears and the spices smell good.

7. Then add the ridge gourd and mix well.8. Put the tomato slices, cover it and cook on a medium flame. The vegebables will be cooked with the juice of the tomato. Add water if
needed.

Beetroots and Carrots

This dish my sister and I have been eating since we were kids and we both love it. Not many people like beetroot. This is a yummy dish and healthy too. Best eaten with rice.

Ingredients:
Beetroot 2
Carrot 1
Potato 2
Tomato 1
Green peas
Bay leaves 3
Red Chilly 3
Cumin Seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Salt

Method:
1. Cut the beetroot, carrot and potatoes in cubes. Chop the tomatoes.
2. In hot oil, add cumin seeds. When the cumin seeds start to splutter, add the bay leaves and the red chilly.
3. Add the tomatoes and fry for a bit. Add turmeric powder, coriander powder, cumin powder and salt.
4. Fry for sometime, till the juice separates.
5. Add all the vegetables including the green peas.
6. Fry for sometime.
7. Add some water and pressure cook for about 5 whistles.

Capsicum with Tomatoes

This is one of my favourite dishes. It is very simple to make and can be eaten with rice or with roti.

Ingredients:
Capsicum (cubes)
Tomatoes (sliced)
Onion (chopped)
Garlic (chopped)
Turmeric Powder
Chilli Powder
Corriander Powder
Cumin Powder
Salt

Method:

1. Heat oil in a pan.

2. Fry the garlic and the onion.

3. Add salt and fry a bit.

4. Make a thick paste of the turmeric powder, chilly powder, corriander powder and cumin powder. I prefer making a paste and adding it to the onions.

5. Fry with the spices by sprinkling water, till the onion is cooked.

6. Add the capsicum. Fry for around 2 minutes.

7. Added the sliced tomatoes. Mix well, cover and keep on medium flame. It will cook with the juice of the tomatoes.