Awadh Vegetable Biriyani

Awadh Vegetable Biriyani

Awadh Vegetable Biriyani

2 cups basmati rice
2 tsp cumin seeds

Vegetable gravy:
3 cups vegetables cut into medium size (mix of beans, carrot, green peas, cauliflower and potato)
1 tbsp ginger garlic paste
2-3 green chilis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1 tsp garam masala powder
1 tsp red chili powder
1 bay leaf
3 green cardamoms
2 small pc cinnamon
3 tbsp oil
½ cup yogurt
2 tbsp cashewnut powder
½ tsp cumin powder

½ cup fried onions (2 medium onions)
3 tbsp chopped coriander leaves
3 tbsp chopped mint leaves
Handful fried cashews and raisins
2 pinch saffron in ¼ cup milk

Add 2 tbsp of saffron milk to yogurt and mix and keep aside.
Take a big thick bottom pan with close fitting lid. Heat oil and add whole spices.
When they crackle, add cumin powder and cashewnut powder, Stir for few seconds.
Add green chilis and ginger/garlic paste and saute till raw smell goes.
Add garam masala, chili powder, coriander leaves and mint leaves and saute.
Remove pan from fire and add yogurt mixture and stir.
Add vegetables and ½ cup water, salt and cook till vegetables are done. Approx 10 mins.

Meanwhile bring 6-8 glasses of water to boil in another pan.
Add rice and cumin seeds and cook till rice is ¾ done.
Add salt, stir and drain the rice in a colander.

Once the vegetables are cooked (should not be very dry), spread half of cooked rice on top.
Sprinkle half of fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Spread rest of rice on top. Sprinkle remaining fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Add few dots of ghee if you prefer.
Close the lid and keep on low flame for additional 15 mins.
Take off fire and keep aside for 10 mins.
Serve with yogurt raita and papad.

Paneer Makhani /Butter Paneer

Paneer Makhani

Paneer Makhani –Just like Restaurant

200-250 gms paneer
1 medium onion chopped
5 cloves garlic chopped
2 large ripe tomatoes chopped
8-10 cashewnuts
1 bay leaf
2 green cardamoms
1 small piece of cinnamon
½ tsp cumin seeds
1 tsp Kashmiri chili powder
½ tsp kasuri methi (dry fenugreek leaves)
Salt to taste
3 tbsp oil or butter
3 tbsp cream
1 cup water

Cut paneer into small cubes. You can either fry it in 2 tbsp oil or use without frying. (If using frozen paneer, soak in warm water for 10 mins and drain the water)
Heat oil in a pan and add bay leaf, cinnamon, cardamom and cumin seeds.
When spices crackle, add garlic, cashews and onions and saute till onions are translucent. Add chili powder and stir.
Add chopped tomatoes and kasuri methi. Stir for a min and take off fire.
Remove bay leaf and grind to a smooth paste. Add few tbsp water if required.
Heat 1 tbsp oil in the same pan and add the tomato mixture.
Stir for some time on medium flame till oil starts to release from the side.
Add 1 cup hot water and check salt.
Let the gravy simmer for few minutes.
Add paneer cubes and mix well. Let it simmer till you get the required consistency.
Add cream and stir and take off fire.
Serve hot.

Lemon Doughnuts/Cupcakes

Lemon Doughnuts

Lemon Doughnuts/Cupcakes
Recipe Source: thehungrymum

2 cups all-purpose flour
2 tsp baking powder
¾ cup sugar
¾ cup milk
2 eggs lightly beaten
4 tbsp vegetable/canola oil
Finely grated zest of one large lemon
1 tsp lemon or vanilla essence

½ cup icing sugar
Approx. 2 tsp lemon juice or water

Preheat oven to 160 degree Celsius and grease cupcake or doughnut molds.
Whisk flour, sugar, baking powder and zest in a large bowl.
Whisk milk, egg, oil and essence.
Add wet to dry ingredients and mix gently.
Spoon the batter into the molds about ¾ full.
Bake for 10-12 mins or until a toothpick comes out clean.
Cool completely.

Add lemon juice or water little by little to the icing sugar and make a thick paste. Transfer to a ziplock bag and pipe onto the cooled cupcakes. It will set in half hr.

Peach Muffin

Peach Muffin

Peach Muffin
Recipe source: King Arthur Flour

2 cups all-purpose flour
2 ¼ tsp baking powder
1 cup dark brown sugar
¼ tsp ground nutmeg
½ tsp cinnamon powder
1 large egg
6 tbsp oil
½ cup + 2tbsp milk
2 ripe peaches diced (don’t peel)

Preheat oven to 180 degree Celsius. Grease muffin tin or loaf pan and keep aside.
Whisk flour, sugar, nutmeg, cinnamon and baking powder in a large bowl.
Whisk egg, milk and oil and add to dry ingredients.
Mix gently. Fold in peaches.
Scoop batter into muffin tins. Fill it almost to the top.
Bake for 20-25 mins until nicely risen and golden brown.
Yummy eaten warm.

Whole Green Moong Dal Curry

Whole Moong Dal -North Indian

Whole Green Moong Dal Curry –North Indian
Recipe source: Vegrecipesofindia

½ cup whole moong dal
1 medium onion chopped
1 medium tomato chopped
1 tsp ginger/garlic paste
1 bay leaf
½ tsp cumin seeds
½ tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
½ -1 tsp chili powder
3-4 tbsp chopped coriander leaves
2 tbsp oil

To Temper:
2 tsp oil
½ tsp cumin seeds
2 pinch asfoetida

Wash moong dal and keep aside. Presoak overnight if you remember otherwise ok too.
Heat oil in a pressure cooker and add bay leaf and cumin seeds.
When cumin starts to splutter, add onions and saute till golden.
Add ginger garlic paste and saute for few mins.
Add tomatoes, turmeric powder, chili powder, coriander powder and garam masala.
Saute till tomatoes become mushy and oil starts to separate.
Add drained moong dal and 2 and half cups of hot water. Cook till beans are soft. Leave aside till pressure releases.
Add more water if the mixture is dry. Beans should be cooked very soft.
Simmer for few minutes and add coriander leaves and salt. Switch off fire.
For tempering: heat oil in a small pan and cumin seeds. When they crackle, switch off fire and add asfoetida. Pour into cooked dal and mix.
Serve with chapathis.

Sesame Biscotti

Sesame Biscotti

Sesame Biscotti
Recipe source: Chefindisguise

3 cups all-purpose flour
½ -1 cup sugar
2 tsp baking powder
2 tsp fennel seeds
3 tsp sesame seeds
2/3 cup vegetable oil
3 eggs
2 tsp vanilla essence

For topping:
5 tbsp honey
½ cup sesame seeds

Line a baking tray with parchment or wax paper and lightly grease with oil.
In a food processor bowl beat eggs, sugar and vanilla.
Add oil, sesame seeds and fennel seeds and beat for one minute.
Add flour and baking powder and beat to mix completely.
Dough will be sticky.
Wet your hands with water and transfer the dough to the baking tray. Smooth top with wet hands.
Drizzle honey on top and spread gently.
Sprinkle sesame seeds generously.
Bake in preheated oven at 180 degree Celsius for 30 mins or until a skewer comes out clean.
Take out of oven and cool completely.
Cut biscotti into desired shape using a serrated knife.
Spread on a baking tray and bake again for 5-10 minutes. Turnover and bake for 5 more minutes.
Switch off the oven and let biscotti sit in the oven for an hour or so.
Store in an airtight container when completely cool.

Orange Olive Oil Cake with Yogurt

Orange Olive Oil Cake

Extremely moist and delicious cake!

Orange Olive Oil Cake with Yogurt

2 cups all-purpose flour
2 tsp baking powder
1 ½ cup sugar
2 eggs
¾ cup olives oil
¼ cup of orange juice or lemon juice
Zest of one orange or lemon (per the juice you are using)
1 cup thick yogurt or Greek yogurt (tie 2 cups yogurt in muslin cloth and leave for 2 hrs)

½ cup icing sugar
1-2 tbsp orange juice

Preheat oven to 160 degree Celsius.
Whisk flour, baking powder and keep aside.
In a large bowl whisk sugar, yogurt, eggs, orange juice, orange zest and olive oil until nicely mixed.
Add flour in 2 additions and gently mix to combine. Don’t over mix.
Pour into greased and wax paper lined cake pans and bake for 35-40 mins.
Let cake cool in pan for 15 mins before you invert in a wire rack to cool completely.
Mix icing sugar and orange juice little at a time to get pouring consistency.
Pour over the cooled cake. Leave aside to set.
Slice and serve.

Oats Peanut Butter Pancake with Dates Syrup

Oats Peanut Butter Pancake

Soft Fluffy pancakes!

Oats Peanut Butter Pancake with Dates Syrup

1 cup all-purpose flour
½ cup oats flour (powder regular oats in grinder)
3-4 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 large egg
1 ¼ cup buttermilk or yogurt mixed with water
4-5 tbsp creamy peanut butter
1 tsp vanilla essence
3-4 tbsp mini chocolate chips (optional)

Whisk flour, oats powder, baking powder, baking soda, salt and sugar in a bowl.
Whisk buttermilk, sugar, peanut butter, egg and vanilla in a large bowl until well combined.
Add flour mixture and whisk lightly or fold to combine.
Fold in chocolate chips. Don’t over mix.
Heat a non-stick pan and brush butter. Keep medium heat.
Pour 3-4 large tbsp batter and make into circle with the back of the spoon.
When bubbles start to appear, flip over and cook for 30 secs.
Serve with any syrup of your choice; date syrup pairs well!

Aebleskiver with Almond Flour (Danish Pancake)

Danish pancake

Aebleskiver is Danish pancake made plain or with filling. Its made in special pan called aebleskiver pan or for some of us in…..unniappam chatti!

Aebleskiver with Almond Flour (Danish Pancake)

1 ½ cup all-purpose flour
½ cup almond flour (powder almonds in grinder)
3-4 tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 ¾ cup buttermilk (or yogurt +water)
2 eggs
2 tbsp melted butter or oil
1 tsp vanilla essence

Whisk flour, almond flour, baking powder, baking soda and sugar in a bowl.
In another bowl, whisk egg.
Add buttermilk, oil and vanilla and mix.
Add wet to dry and mix just until combined.
Heat aebleskiver pan (unniappam chatti) and brush butter or oil.

Danish pancake 1

Fill each mould ¾ full.
When bottom starts to brown, use a toothpick to turn it upside down. Cook for additional 30 sec to 1 min till it becomes brown.
Transfer to a plate and sprinkle icing sugar.
Serve with honey or maple syrup, but even delicious without.

Yogurt Chutney for Idli /Dosa

Yogurt Chutney for Idli

Simple yogurt chutney for Idli, dosa and such items. A very easy dish and great accompaniment to sambar!

Yogurt Chutney for Idli /Dosa

½ cup thick yogurt
4 garlic cloves
½ -1 tsp red dry chili flakes
Salt to taste
2 tsp oil
Few curry leaves
1 dry red chili broken into 2

Stir yogurt and salt in a small bowl and keep aside.
Slice and crush garlic and keep aside. (crush nicely but don’t make a paste)
Heat oil and in a pan and add curry leaves and whole chili pcs.
Add garlic and saute till it turns brown.
Add chili flakes and mix well.
Take off fire and add to yogurt.
Mix well and garnish with red chili flakes.
Serve with Idli/Dosa.