Vegetable Dum Biryani - Perfect Everytime

Serves 4-5

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Biryani Rice - 2.5 Cups
Mixed Vegetables - 500gms appx. (cauliflower, peas, french beans, carrots, potatoes, capsicum)
Onion Large - 3  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Mint Leaves - 10-15 Nos.
Coriander Leaves - 1/2 Cup
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Saffron - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Biryani Masala - 3 Tbsp.
Curd - 1/2 Cup
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Cut thin slices of 2 large onion spread these on a newspaper and leave it to dry in the sun for 30 mins. Once dried, deep fry till they turn brown and crisp.
2) Cut the mixed vegetables in big chunk pieces except peas. Dice 1 onion and tomato. Crush garlic cloves. Grate ginger. Soak rice for about 30 mins.
3) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion, garlic, ginger. Fry till onion is translucent.
6) Add coriander powder, cumin powder, chilli powder, kanda lasun masala, biryani masala, salt. Mix well.
7) Add mixed vegetables. Stir well. Add water if required. Adjust seasoning. Cook for 1-2 minutes.
8) Meanwhile boil water in a large vessel or cooker filled almost till the top.
9) Add beaten curd to vegetables. Add tomato. Mix well.  Cover and cook till oil separates and vegetables are 70% cooked.
10) To the boiling water in vessel add salt, 1 tbsp of oil and soaked rice. Cook till rice is 70% done. Strain rice and keep aside.
11) In a pan arrange half of the vegetable mixture as the bottom layer. Spread half of rice as second layer. Spread roughly chopped mint leaves and coriander leaves on this layer. Spread the remaining vegetables in third layer. Arrange the rice on the top layer. Garnish with crunchy fried onion and saffron mixed with water. Seal the lid of the pan with some dough. Cook this on medium flame for 10 minutes. Serve hot with raita.

Tips :
1) Use potato chips maker to get perfect thin sliced onion. This way they will become crunchy in a lesser time and lesser oil.
2) To avoid biryani from sticking to the bottom of the pan, use a bain marie arrangement, where biryani will cook from heat of the boiling water under the vessel.
3) Use a mud vessel to cook this biryani for a more traditional taste.
4) Add dry fruits like almonds, cashews for a crunch and some sweetness.

Spicy Egg Curry - Kolhapuri Style

Serves 3-4

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Boiled Eggs - 3-4 Nos.
Onion Large - 1  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Dried grated coconut - 1 Tbsp.
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Turmeric Powder - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Roughly chop onion and green chillies. Add to blender along with coconut and some water. Blend in a smooth paste.
2) Boil the tomatoes in a pot. Remove the skin. Puree the tomatoes.
3) Also make a fine paste of garlic and ginger, separately, in mortar and pestle.
4) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion paste. Fry the paste till it starts to turn brown. Add garlic paste, mix well, add ginger mix well. Fry everything till colour turns to brown. Keep mixing, else might stick to the bottom of the pan.
6) Add coriander powder, cumin powder, chilli powder, turmeric, kanda lasun masala, salt. Mix well.
7) Add tomato puree, some water and cook for 4-5 minutes or till oil separates. Adjust seasoning if required.
8) To make a thinner curry add more water and let it boil for some time.
9) Poke eggs with a tooth pick or a fork. Make some holes in different directions to help curry seep into the egg. Leave the egg in the curry for at least 30 minutes before serving. Serve hot garnished with onion rings and coriander leaves.

Tips :
1) Avoid using canned tomatoes for puree or ready made tomato puree and ginger garlic paste.
2) Onion contains sugar, hence let the onion paste turn completely brown else that might give sweet taste to your curry.
3) Raw tomatoes can also change the taste of your curry, hence avoid using them without boiling. Also after the puree is being added to the curry allow it to cook for sometime before adding other ingredients.
4) Substitute egg with potatoes, cauliflower, pumpkin, or even serve plain curry with rice.
5) For chicken/mutton lovers, to the curry add chicken/mutton boiled in water along with turmeric and salt. Instead of water, use this water from the boiled chicken/mutton. 

Perfect Pav Bhaji - Easiest and Foolproof

Serves 3-4

Preparation Time : 15- 20 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Potato - 2 Nos.
Capsicum Medium - 1 or 2  Nos. (appx 250 gms)
Small Cauliflower - 1 or 2 Tsp. (appx 250gms)
Tomatoes Medium - 1 Nos.
Onion - 1 Nos.
Garlic Cloves - 6-7 Nos.
Green Peas - 1 cup.
Oil - 1 Tsp.
Red Chilli Powder - 1 Tsp.
Pav Bhaji Masala (Everest) - 3 Tsp.
Lemon Juice - 1 tbsp.
Butter
Salt
Water

Method :
1) Wash, peel and grate potatoes. Finely chop onion, tomatoes, capsicum, cauliflower. Mash garlic cloves in a fine paste.
2) Heat oil in a cooker. Add garlic, onion, tomatoes, red chilli powder, pav bhaji masala, salt. Cook for 2-3 minutes.
3) Add all the other vegetables and mix well. Add 1 glass of water. Close the cooker lid and cook for 10-15 mins or till all the vegetables become soft and mushy. Mash with a masher or using a churner (ravi)
4) Add a blob of butter and lemon juice. Add peas, and cook for 2-3 minutes. Serve hot with pav, bread topped with finely cut onions and lemon wedge.

Tips :
1) You can also add grated vegetables like carrot and cabbage to add more nutritional value to the bhaji.
2) Add butter to oil during tadka for more taste.  

Chatpati Chana Tikki (Chickpea Patty)

Serves 3

Preparation Time : 5-10 mins
Cooking Time : 15-20 mins

Ingredients :
Chickpeas (Chana) - 1.5 Cup. (Soaked overnight)
Medium Onion - 1 Nos. (Finely Chopped)
Chickpea Flour (Besan) - 2 Tbsp.
Garlic Cloves - 2-3 Nos.
Cumin Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Fresh Parsley (Dhaniya) - 1 Tbsp.
Oil
Salt


Method :
1) Add all ingredients except oil to a grinder. Grind slowly into a dough consistency mixture.
2) Remove in a bowl. Divide in 3-4 equal portions. Shape into a patty.
3) Shallow fry the patty till golden brown on both sides. Serve hot with sauce of your choice.

Tips :
1) Place the patty in between a bun or pita bread with some fresh home-made mayo and salad and enjoy like a burger.
2) Choose any legumes of your choice to make it more healthy and delicious for example : peas.

Check out pita bread and yogurt sauce recipe :

Puneri Misal Pav - Spicy

Serves 4-5

Preparation Time : 10 mins
Cooking Time : 15-20 mins

Ingredients :
Sprouted Pulses - 1 Cup.
Large Onion - 1 Nos.
Medium Size Tomato - 1 Nos.
Green Chilli - 3-4 Nos.
Garlic - 5-6 cloves.
Curry Leaves (optional) - 5-6 Nos.
Mutton Masala - 2 Tbs.
Red Chilli Powder - as per taste
Chiwda Mixture of your choice.
Coriander leaves.
Lemon wedges.
Oil
Salt
Water

Method :
1) Roughly chop onion, tomato, green chillies. Mince garlic.
2) Heat oil in a pan. Add onion, garlic, curry leaves, chillies. Cook till onion is translucent.
3) Add tomatoes, salt, chilli powder (i usually add 2 tsp, i like it spicy), mutton masala. Cook for 5-7 minutes till tomatoes are cooked and oil starts to separate.
4) Add sprouts. Add 3 glasses of water. Check seasoning. Cook till spouts are nicely cooked.
5) Garnish with chopped onions, coriander leaves, chiwda and serve hot with pav or bread and lemon wedges.

Tips :
1) Mix pulses will be more nutritious.
2) Instead of mutton masala you can use garam masala.

Zero Oil - Chicken 65 - Air fryer

Serves 3

Preparation Time : 6 hours
Cooking Time : 10-15 mins

Ingredients :
Chicken breasts - 500 gms.
Chillies - 2 Nos. (Slit and cut in pieces)
Curry Leaves - 5-6 leaves.
Ginger Garlic Paste - 1 Tsp.
Egg white - 2 Tsp.
Chicken 65 Masala - 25 gms.
Oil - 1/2 tsp.
Salt


Method :
1) Cut chicken breasts in cubes. Put in a vessel. Add ginger garlic paste and mix well.
2) Rub chicken 65 masala on the chicken.
3) Add egg white. Mix thoroughly till all pieces are coated with masala and egg white.
4) Cover the vessel with cling film or just a lid to prevent it from drying too much and leave it in fridge for 6 hours to marinade.
5) Remove from fridge and add 1/2 tsp of oil. Mix well.
6) Preheat air-fryer to 180 deg. C for 5 min.
7) After preheat is complete, add chicken to air frying container and cook for 4 mins.
8) Remove the container, stir chicken and cook again for 4 mins.
9) Add curry leaves and chillies to the chicken, mix well, cook for 2 more minutes. Serve hot with Szechwan sauce.

Tips :
1) For bigger pieces of chicken cook at 200 deg. C for smaller pieces cook for 180 deg. C

Tasty Healthy Chat - Rich in Fibre

Serves 3

Preparation Time : 10 mins
Cooking Time : 20-25 mins

Ingredients :

Elephant Foot Yam (Suran) - 500 gms.
Tamarind - 1/2 Cup.

Chat Masala
Oil (for deep frying)
Salt / Rock Salt
Water


Method :
1) Peel the yam and cut in four big pieces.
2) Take 500 ml of water. Add tamarind and salt to it. Add yam pieces and bring it to boil. Cook till yam is soft.
3) Once cooked, remove yam from water, rinse with cold water and leave it to cool.
4) After yam is cooled, cut in small bit-sized cubes.
5) Heat oil in a pan. Deep fry yam pieces till golden brown. Remove on a paper towel.
6) Sprinkle chat masala and salt as per taste. Serve hot.