Veg Biryani

Ingredients:

For Rice :

Basmati Rice - 2 Cup

Salt - 1 Tsp

Cumin seeds - 1 Tsp

Cinnamon - 1  inch stick 

Bay Leaf - 2 

Ghee - 1 Tsp

For Veg:

Oil - 2 Tbsp

Cumin seeds - 1 Tsp

Bay leaf - 1

Cloves - 4

Cinnamon - 1 inch piece

Cardamom pods - 4

Cashew Nuts - 12

Ginger garlic paste - 3  Tsp

Green chili - 3 Chopped

Potato - 3/4 Cup Diced

Carrot - 1/2 Cup Diced

Onion - Vertically chopped 1/2 Cup

Paneer - 1/2 Cup Diced

Cauliflower - 1/2 Cup

Peas - 1/2 Cup

Biryani masala - 2 Tbsp

Red Chili powder –1 tsp

Mint - 1/2 Cup finely chopped

Coriander leaves - 1/2 Cup finely chopped

Yogurt - 3/4 Cup

Raisins - 15 

Salt - to taste

For Layering:

Saffron - 12 strands dissolved in 1/4 cup milk

Mint leaves  -  1/4 Cup finely chopped

Coriander Leaves - 1/4 Cup finely chopped

Ghee - 2 Tbsp

Deep Fried Onions - 1/2 Cup

Method:

1) Soak saffron in 1/2 cup milk and keep aside.

For Rice:

2) Wash and soak rice for 10 min.

3) In a saucepan or pressure cooker heat 1 tbsp of ghee.

4) Add cumin seeds, bay leaf and cinnamon; fry well.

5) Add rice, 3 cups of water and salt and cook for 10-12 min on low medium heat.

For Veg:

6) Heat 2 tbsp of oil in a pan and add cumin seeds.

7) Add bay leaf, cinnamon stick, cloves, cardamom and cashew nuts and fry well.

8) Add green chili and ginger garlic paste.

9) Add onions and fry well till golden brown.

10) Add potato, carrot, paneer, cauliflower and peas and fry well on high heat.

11) Add biryani masala, red chili powder and salt and mix well.

12) Add yogurt and let it cook for 4-5 min.

Layering:

13) Take a sauce pan and start layering the briyani. Divide the veg and rice in 2 equal parts each.

14) First add one part layer of veg,  coriander leaves, mint leaves, fried onions and saffron water.

15) Repeat the layering process for remaining veg and rice.

16) Cover the pan with aluminium foil and put pan lid.

17) Put griddle on stove and put this pan on the griddle and cook on low flame for 20 min.

18) Garnish with coriander leaves and fried onions and serve hot with raita or salan.

Veg Biryani

Rajgira Paratha/ Rajgira Thalipeeth

Ingredients:

Rajgira Flour - 2 Cup

Potato - 1 Cup Boiled and Mashed

Green Chili - 2 Finely Chopped

Red Chili Powder - 1/2 Tsp

Salt - To Taste

Cumin Seeds - 1 Tsp

Ghee - 1 Tbsp

Method:

1) In a bowl mix all ingredients and make a soft dough.

2) Make 8 lemon size balls of the dough.

3) Roll each ball into 8 inch diameter paratha using rolling pin.

4) Fry on griddle till both sides are golden brown in color. Apply ghee on both sides while frying.

5) Serve hot with curd.

Rajgira Paratha

Tilachi Chutney

Ingredients:

Sesame seeds - 1 Cup

Garlic Cloves - 4

Cumin seeds - 1 Tsp

Dry Red Chili - 4

Oil - 1 Tsp

Salt - to taste

Method:

1) Heat wok and add oil. Add cumin seeds and let it crackle.

2) Add garlic cloves and fry well till little golden in color and keep aside.

3) Add sesame seeds and fry well on low medium flame. Let it cool.

4) Add all ingredients in grinder and grind roughly.

5) Serve with chapati.

Tilachi Chutney

Biscuit Chaat

Ingredients:

Monaco or Ritz Biscuit - 15

Potato - 1 boiled and mashed

Salt - to taste

Red Chili Powder - 1/2 Tsp

Chat Masala - 1/2 Tsp

Green Chutney - 2 Tbsp

Tamarind Chutney - 2 Tbsp

Nylon Sev - 1/4 Cup

Dahi - 3 Tbsp

Sugar - 1 Tsp

Onion - 3 Tbsp Finely Chopped

Fresh Cilantro - a few to garnish

Method:

1) In a small bowl take mashed potato add chat masala, salt and red chili powder and mix well.

2) In another small bowl take dahi, add sugar and mix well.

3) Take biscuits in a plate.

4) Put potato mix, green chutney and tamarind chutney on all biscuits.

5) Put dahi, onion and nylon sev on all biscuits.

6) Garnish with fresh cilantro and serve.

Biscuit Chaat

Doodh Bhat

My grandma used to make it on the day of Rath Saptami; it falls on seventh day of the month "Magha".

Ingredients:

Milk : 3 Cup

Rice - 1/2 Cup

Sugar - 1/2 Cup

Saffraon(Kesar) -  6-8 strands

Chopped Almonds - 6-8

Cashew Nuts - 6-8

Cardamom powder - 1/2 Tsp

Method:

1) Wash rice till water runs clean and keep aside.

2) In a bowl mix 2 tbsp of milk and saffron strands. Keep it aside.

3) In a saucepan boil milk and add rice.  Let it cook for 10 mins on low flame.

4) Once rice is half cooked add saffron milk, almonds, cashew nuts and cardamom powder.

5) Cook for another 10 -12 mins on low flame. 

    Tip: Keep stirring in between as it may rice burn. 

6) Garnish with your favorite nuts and serve.

Doodh Bhat

Eggless Orange Muffins

Preparation Time : 10 Min                              Baking Time : 20 Min                  Yield : 12 Muffin

Ingredients:

All Purpose Flour - 3/4 Cup

Wheat Flour - 3/4 Cup

Granulated Sugar - 1 Cup

Baking Powder - 1 1/2 Tsp

Baking Soda - 1/2 Tsp

Salt - 1/4 Tsp

Unsalted Melted Butter - 1/2 Cup or 1 Stick

Vinegar - 2 Tsp

Orange Juice - 1/2 Cup

Orange Zest - 2-3 Tsp

Milk - 3/4 Cup

Method:

 1) Preheat oven to 350° F.

2) In a bowl take flour, baking powder, baking soda and salt and mix well.
    Tip : Sift the flour mixture 2 -3 time to mix dry ingredients nicely.

3) Add orange zest and sugar and mix well.

4) In another bowl mix melted butter, oil , milk and orange juice and mix well.

     Tip: Make sure all ingredients are at room temp.

5) Add this milk mixture to flour mixture and mix well.

6) Put paper liners to muffin pan and put the batter. 
     Tip: Fill only 1/2 or 3/4 of muffin cup with batter.

7) Bake in preheated oven for 16-20 mins or toothpick inserted in the center comes out clean.

8) Let it cool for 15 min and then serve.

Eggless Vanilla Muffins

Preparation Time: 10 Min                        Baking Time 20 Min                     Yield : 12 Muffin

              

Ingredients:

All Purpose Flour - 1 Cup

Wheat Flour - 1 Cup

Baking Powder  - 2 1/2 Tsp

Baking Soda - 1/2 Tsp

Granulated Sugar - 1 Cup

Salt - 1/4 Tsp

Milk - 1 Cup + 2 Tbsp

Oil - 1/4 Cup

Water - 2  1/2Tbsp

Vinegar - 2 Tsp

Pure Vanilla Extract - 3 Tsp

Tutti Fruiti - 1/2 Cup

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl mix milk ,oil,water, vanilla extract, vinegar and whisk it well.
     
3) In another bowl mix all purpose flour, wheat flour,sugar, salt, baking powder and baking soda.
    Tip : If you sieve the dry mixture(except sugar) for 2-3 times ingredients mix together very well.Do not pack down the flour in measuring cup. First loosen your flour with a spoon and then fill in measuring cup.

4) Now add milk mixture to this flour mixture and mix well.

5) Put paper liners to muffin pan and put the batter. 
     Tip: Fill only 1/2 or 3/4 of muffin cup with batter.

6) Bake in preheated oven for 16-20 mins or toothpick inserted in the center comes out clean.

7) Let it cool for 15 min and then serve.