Egg Dum Biryani-Layered Egg Biryani-Anda Biryani

Preparation Time-40 minutes
Serving-6

Ingredients:

• Long grain bastmati rice-300 gm
• Boiled and peeled egg-6
• Boiled potato-3 (optional)
• Curd/Yogurt -250 gm
• Shahi jeera/plain jeera-1 tsp
• Bay leaves-2
• Green cardamom-6
• Black cardamom-2
• Mace (Javitri)-1
• Cinnamon stick-2 inch
• Clove (lavang)-4
• Green chilli-2
• Chopped onions-4 
• Chopped coriander leaves-1/3 cup
• Chopped mint leaves-1/3 cup
• Saffron(kesar)-2 pinch ((soaked in milk)
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Shahi biryani masala-3 tbsp
• Salt to taste
• Food colour-1 tsp
• Cooking oil-3 tbsp
• Ghee-3 tbsp

Ingredients for masala paste:

• Green chilli-2
• Ginger-2 inch
• Peeled garlic-12
• Chopped onions-3 (small)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup

Method:

Masala Paste Process:

• Put chopped onion, coriander leaves, mint leaves, green chilli, ginger and garlic in a blending jar.
• Add little water (1/4 cup) and blend it into smooth paste.

Onion Fry process:

• Heat oil, deep fry the finely chopped onions till it turns golden brown.
• Take out the fried onion on the kitchen towel to absorb extra oil.

Boiled Eggs and potatoes fry process:

• Prick the boiled eggs with knife and cut the boiled potatoes into two pieces each.
• Add little turmeric powder, red chilli powder, salt in the eggs and potatoes, mix it properly.
• Heat little oil in a pan and shallow fry the eggs and potatoes for 2 minutes on medium flame.
• Take out the fried eggs and fried potatoes from the pan, keep it aside for further use.

Rice Preparation:

• Put 2.5 litre of water in a pan, let it come to boil.
• Add washed rice, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt.
• Add 1 tsp ghee, mix it and cover the pan, boil the rice on high flame until it is 70% cooked.
• Turn off the flame and drain the rice properly (you may remove the whole spices).

Frying masala:

• Heat oil in a pan, add remaining whole spices and green chilli, fry it for 20-30 seconds.
• Add blended masala paste, turmeric powder, red chilli powder and salt to taste and mix it
• Cook it for 2-3 minutes on medium flame, keep stirring in between.
• Reduce the flame to low and add curd into the masala(whisk the curd before use), keep stirring.
• Add shahi biryani masala and mix it, cover the pan and cook it for 3-4 minutes on low flame, turn off the flame.

Biryani Layer preparation:

• Take a deep and thick bottom pan, put the cooked masala paste on the base of the pan.
• Add 1 tsp ghee, half of the fried onions,  fried eggs and potatoes on the masala paste.
• Put all the rice on it  and spread it evenly, add 2 tsp of ghee on rice. 
• Add saffron soaked milk on half of the rice and 1 tsp food colour on remaining half.
• Sprinkle remaining fried onions, coriander leaves, mint leaves on top of the rice.

Note: You may add kewra water and rose water for restaurant style aroma.

 Cooking process:

• Seal the edges of the pot with foil paper, put a heavy tawa/lid on top of the sealed pot.
• Turn on the flame and put the biryani pot on it, cook it on medium flame for 6-7 minutes.
• In the meanwhile turn on the other burner of gas and heat a tawa.
• Shift the biryani pot on tawa after 6-7 minutes of cooking on direct flame.
• Cook it on tawa for 10 minutes on medium flame, turn off the flame.
• Remove the foil paper carefully to avoid the steam.
• Serve in a plate, garnish with onion and lemon slices.
• Ready to eat with raita or any of your favourite gravy.

                                

Kurkuri Bhindi Recipe-How to Make Crispy Okra-Bhindi Kurkuri

Preparation time-40 minutes
Serving-6

Ingredients:

• Lady finger/okra/bhindi-350 gm 
• Gram flour (besan)-2 tbsp
• Rice flour-1 tbsp
• Carom seeds(ajwain)-1/3 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/2 tsp
• Dry mango powder (aamchur)-1/2 tsp
• Cumin powder-1/3 tsp
• Salt to taste
• Cooking oil for fry

Method:

• Wash the okra with water and wipe it with kitchen towel.
• Trim the top and tail of the okra, cut it into two equal parts, slice these parts into thin strips and remove the seeds.
• Put all the chopped okra in a big bowl, add gram flour, rice flour, carom seeds, turmeric powder, aamchur powder, red chilli powder, cumin powder and mix it properly with okra.
• Add the salt just before frying and mix it properly.
• Heat sufficient oil in pan, put one okra in the hot oil to check the temperature of oil.
• Once the okra starts floating on the oil, it means oil is perfectly hot for frying.
• Put small portion of spice mixed okra in the hot oil and fry it.
• Fry the okra on medium-high flame for 2-3 minutes or till it turns golden and crispy.
• Take out on the kitchen towel to absorb extra oil from it.
• Repeat the same process for remaining spice mixed okra.
• Ready to serve.

Dal Palak-Palak dal-Spinach Dal

Preparation time-30 minutes
Serving-6

Ingredients:

• Yellow lentil (toor/arhar dal)-150 gm
• Chopped spinach (washed)-150 gm
• Green chilli (slit)-1
• Chopped garlic-8 to 10 cloves
• Chopped ginger-1 inch
• Chopped onion-2 (medium)
• Chopped tomato-2 (medium)
• Asafoetida (hing)-2 pinch
• Cumin seeds-1/2 tsp
• Cinnamon stick-1 inch
• Bay leaves-2
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Garam masala powder-1/3 tsp
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Turn on the flame, heat a pressure cooker pan.
• Add cooking oil and let the oil heat.
• Add  asafoetida, cinnamon stick, bay leaves, cumin seeds and fry it for few seconds.
• Add green chilli, garlic and ginger and fry it for 1/2 minute on medium flame.
• Add chopped onion, Fry the onions till it turns soft .
• Add chopped tomato, Fry the tomato for 2 minutes on medium flame.
• Add chopped spinach, cook the spinach on medium flame for 2-3 minutes.
• Add turmeric powder, red chilli powder, salt and Mix it.
• Add washed lentil, Mix it, fry the lentil (dal) for 2 minutes.
• Add 2 glass of water and salt, stir it.
• Add garam masala powder, Stir it.
• Close the lid and boil it for 3 whistle on medium flame.
• After 3 whistle, turn off the flame and let the pressure cooker cool down.
• Open the cooker, stir it well.
• Ready to serve.

Paneer Butter Masala-Restaurent style Butter Paneer-Paneer Makhani

Preparation Time-30 Minutes
Serving-5

Ingredients:

• Paneer/Indian cottage cheese (Cut in cubes)-200 gm
• Tomato (chopped)-4 medium size
• Cashew (soak in water for one hour)-1/3 cup
• Green chill (chopped)-1 (optional)
• Chopped ginger-2 inch
• Garlic cloves (peeled)-12 to 15
• Kasuri methi (dry fenugreek leaves)-1 tsp
• Cinnamon stick-1 inch
• Fresh cream-2 tbsp
• Coriander powder-1 tsp
• Kashmiri red chilli powder-1 tsp
• Garam masala powder-1/2 tsp
• Butter-3 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan, add 1 tbsp of butter and let it melt.
• Add cinnamon stick, green chilli(optional), garlic, ginger and fry it for 30-40 seconds on medium flame.
• Add chopped tomato, fry the tomato for a minute on high flame.
• Turn off the flame and allow the fried tomato to cool down.
• Put the fried ingredients in a blending jar and blend it into thick smooth paste (do not add water).
• Stain the tomato puree and keep it aside for further use.
• Put the soaked cashew into the blending jar, add 4-5 tbsp of water and blend it into paste and keep it aside.
• Heat the same pan again, add butter and let it melt. 
• Add kashmiri red chilli powder in the melted butter and fry it for 10-15 seconds, keep stirring.
• Add the stained puree, stir it and let it come to boil on high flame.
• Add coriander powder, mix it and cover the pan, cook it for 2 minutes on medium flame.
• Add cashew paste, mix it and cover the pan, cook it for a minute on low flame.
• Add 1/4 glass of water, salt to taste and gently stir it.
• Add 1 tbsp of fresh cream and mix it in the gravy.
• Add paneer, stir it and cover the pan, cook it for 2 minutes on low flame.
• Add garam masala powder, mix it and cook it for a minute on low flame without cover.
• Roast the fenugree leaves on other stove  for 1/2 minute on medium flame.
• Rub the roasted fenugreek leaves on your palm and gently sprinkle it on paneer butter masala, mix it.
• Add 1 tsp butter in the paneer, cook it for a minute on low flame and turn off the flame.
• Garnish it with fresh cream and serve hot with Paratha, Naan, Kulcha, Roti

Note: Panner butter masala is usually a little sweet in taste, do not add green chilli if you like it to be sweet.

                                   

                         

Rava Cake in Pressure Cooker-Sooji Cake-Semolina Cake in Pressure Cooker

Preparation time-45 minutes
Serving-8

Ingredients:

• Super fine semolina (suji/rava): 1.5 cup
• Ghee/Butter/oil : 1/3 cup
• Curd/yogurt : 1/2 cup (whisked)
• Milk :3/4 cup
• Sugar (normal/grounded) : 1 cup
• Baking powder: 1/2 tsp
• Baking soda : 1/3 tsp
• Cardamom powder : 1/3 tsp
• Mixed dry fruits: 1/3 cup
• Tutti frutti : 2 tbsp (optional)
• Salt : 2 pinch

Method:

• Add salt, cardamom powder and sugar in the semolina, mix it properly.
• If you are not using grounded sugar then whisk it with yoghurt before adding it to the semolina.
• Add ghee, yoghurt and  milk, mix it well and make a thick batter (Make sure there are no lumps in the batter).
• Cover the batter and leave it for 15 minutes.
• Heat 2 glass of water in a pressure cooker pan(bottom), let it come to boil.
• In the meanwhile, grease the aluminium cake tin with ghee/butter.
• After 15 minutes, add 1/2 of the dry fruits and tutti frutti to the batter and whisk it.
• Add baking powder and baking soda in the batter,  whisk it for 1/2 minute.
• Sprinkle some dry fruits and tutti frutti on the base of cake tin.
• Gently pour the batter into the cake tin and shake the cake tin to make the batter level even.
• Sprinkle remaining dry fruit and tutti frutti on the top of cake.
• Put a stand in the pressure cooker, make sure that water level is below top of the stand.
• Gently place the cake tin on the stand inside the pressure cooker.
• Close the lid (without whistle and rubber) and cook it for 20 minutes on low flame.
• After 20 minutes, open the lid and check the cake with toothpick/fork/knife.
• Increase the flame to medium and cook it for 5 minute (close the lid).
• After 5 minutes, open the lid and check the dryness of cake.
• Increase the flame to medium-high and cook it for a minute without putting the lid.
• Turn off the flame and allow the cake tin to cool down.
• Take out the cake tin from the pressure cooker carefully.
• Gently cut the edges of the cake with knife, place a plate on top of the cake and flip it.
• Decorate with almonds and serve.

Aloo Fry Recipe-Simple Potato Fry for Lunch box-Easy and Quick Potato Recipe

Preparation time-20 minutes
Serving-4

Ingredients:

• Potato (peeled and washed)-5 (medium)
• Curry leaves-12 to 15 (optional)
• Cumin seeds-1 tsp
• Mustard seeds/Rai-1 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Chop the potato into small cubes.
• Heat cooking oil in a pan (let the oil heat properly).
• Add cumin seeds, mustard seeds and curry leaves, fry it for few seconds.
• Add chopped potato and fry it for 2 minutes on high flame.
• Add turmeric powder, red chilli powder and salt to taste, mix it well.
• Cover the pan and cook it for 2-3 minutes on medium-high flame.
• Open the lid, Stir it and cook it for 4-6 minutes on low-medium flame(Cover the pan and ).
• Add garam masala powder, mix it.
• Cover the pan and cook it for 2-3 minutes on low flame.
• Check if potatoes are cooked properly, if not, then cook it for 2-3 minutes more on low flame (cover the pan).
• Turn of the flame, ready to serve with roti, puri or paratha etc.

                                                     

Date Nut Laddoo Recipe- Healthy Sugar Free Sweet-Khajur Burfi-Dates Roll-Khajur Pak-Khajoor Katri

Preparation Time-40 minutes
Serving-8

Ingredients:

• Dates (chopped and deseeded)-400 gm
• Mixed dry fruits (chopped)-150 gm
• Poppy seeds (khus khus)-)-1 tbsp
• Edible Gum (gond)-1 tsp (optional)
• Clarified butter (Ghee)-1 tbsp

Method:

• Put the chopped dates in the grinding jar and coarsely grind it (do not add water).
• Turn on the flame and put a pan on it, add poppy seeds and roast it for 2 minutes on low-medium flame.
• Take out the roasted poppy seeds in a plate, keep it aside for further use.
• Add ghee in the same pan, add edible Gum (gond) and fry it for 2 minutes on medium flame.
• Take out the fried gums in a bowl/plate and keep it aside for further use.
• Add the chopped dry fruits in the pan and roast it for 2 minutes on low-medium flame.
• Take it out in a bowl and add the remaining ghee in the same pan.
• Add grounded dates and roasted nuts in the pan, mix it together.
• Fry it for 3-4 minutes on low-medium flame, keep stirring.
• Turn off the flame, let it cool down a bit (leave it for 3-4 minutes).
• Mash the fried edible gums with hand and mix it with prepared date and nuts mixture.
• Grease your palm with ghee, take a small portion of mixture and make a Laddoo (small ball).
• Roll the ball into roasted poppy seeds to coat the Laddoo with poppy seeds.
• Make all the Laddoos like this or you may give it shape of your choice.

For Dates Roll/Burfi Shape:

• Take half of the mixture, roll it in cylindrical shape, coat it with poppy seeds and wrap it with foil paper.
• Keep this roll into the refrigerator for 1 hour to set.
• Take out the roll from the refrigerator, remove the foil paper and cut it into slices.
• Date and nut barfi/rolls are ready, store it in air tight container and consume it for up to 3 weeks.

Jeera Rice-Cumin flavoured Rice-Jeera Pulao

Preparation time-25 minutes
Serving-3

Ingredients:

• Basmati rice (long grain)-1 glass
• Water -1 and 3/4 glass (1.75 glass)
• Cumin seeds-1 tbsp
• Cinnamon stick-2 inch
• Black cardamom-1
• Dry red chilli-2
• Bay leaves-2
• Chopped coriander leaves-1/3 cup
• Ghee/cooking oil-2 tbsp
• Salt to taste

Method:

• Turn on the flame, heat a pan.
• Add ghee/oil in the pan and let it heat.
• Add cinnamon stick, cardamom, dry red chilli and bay leaves, fry it for few seconds.
• Add cumin seeds, fry it for 10-15 seconds on medium flame.
• Add washed rice, water (1 and 3/4 glass) and 1/2 tsp of salt, stir it.
• Cover the pan and cook it on high flame till it starts boiling.
• Once the rice starts boiling, reduce the flame to medium flame and cook it for another 7-8 minutes (partially cover the pan).
• Reduce the flame to low, stir it and cover half of the pan and cook it for 2-3 minutes more.
• Turn off the flame, cover the pan and leave the rice covered for 8-10 minutes.
• Ready to serve with dal tadka, dal fry or any curry.