Monthly Archives: June 2013

Vegetable Biryani

2 cups Basmati Rice
1 cup Mixed Vegetable
(capsicum,cauliflower, potato, carrot, french beans)cut in small pcs.
1/2 Cup Green Peas
2 Cup finely Sliced Onion
1 tbsp Ginger – garlic paste
1/2 Cup Chopped onion
2 Finely Sliced Green Chilies
Salt to taste
1 tsp Red Chili Powder
4 Sticks of Cinnamon(dalchini)
4 Cardamom(Elaichi)
Caraway Seeds(zeera)
4 Cloves (laung)
1 Tomato
1 tbsp Garam Masala Powder
1/2 cup Yogurt (curd)
2tbsp Chopped Coriander
4 tbsp Vegetable Oil
2 tbsp Ghee
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it.Cook it in a vessel till its 75% done.Now Drain it well n let it cool.
Deep fry 2 cups Sliced onions til golden brown and keep aside.
Take 1 tbsp oil in a pan and add Whole spices,Chopped onion,ginger garlic paste and cook it for 5-10 minutes.Now Add salt and red chilli powder and stir.Add fine chopped tomatoes and fry till they are properly cooked.Add all the cook it till it 50% done.Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
Cook it on high flame till all the water dry up from the vegetable mixture now add garam masala and mix it up cook for another 2-3 minutes. keep aside.
Now take a heavy bottom vessels pour half of the vegetable mixture in it then add half of drained and cooked rice sprinkle half of the deep fried onions,chopped coriander leaves and half of the ghee.
Again repeat the whole process layer by layer.
cover the vessel seal it with kneaded flour cook it on slow heat for 20-25 minutes.
Serve this vegetable biryani out in a serving dish with raita and salad.

Gobi Manchurian(South Indian Style)


1 medium sized cauliflower, cut into florets,boil in salted water for 10 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
salt to taste

For sauce:
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
salt as required
5-6 Curry leaves


Heat oil for deep frying in a heavy bottomed vessel.

In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the Boiled and drained florets into the batter such that its well coated.Deep Fry the florets that is well coated with the batter. Do not crowd the vessel. Deep fry till gobil turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and Curry leaves stir fry on high for a few seconds.
Add the whites of spring onions and stir fry on high for 3-4 mts, constantly toss them.
Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Reduce to medium heat and add soya sauce, tomato ketchup, chili sauce and vinegar. Combine well and cook for 2 mts. Cook for 2 mts. Serve hot




  • 1 packet Noodles
  • 2 Medium Onion- Sliced Lengthwise
  • 3 chopped Tomato- Sliced Lengthwise
  • 3 Carrot – Sliced Lengthwise
  • 3 Green Capsicum – Sliced Lengthwise
  • 1 inch Ginger- Chopped
  • 3 – 4 Bulb Garlic- chopped
  • 4-5 Green chilli – Sliced Lengthwise
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 cup – Soya Sauce
  • 1/2 cup – Tomato Sauce
  • 1/2 cup – Green Chilli Sauce
  • 3-4 Tbsp- White Vinegar
  • Egg- 3-4
  • tblsp Oil


Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are lightly brown.
Add Vegitables into it cook untill its 75% cooked.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Now add Eggs and mix it up with the mixture.
Add the noodles and stir well.
Add All Sauces and vinegar mix it well on high flame.
Cook for a while and remove the fire and serve immediately.

Quick Chicken Biryani (for 2 serves)

  • Basmati Rice – 2cup
  • Chicken -500 gm skin removed, cut into medium pieces
  • 1/4 cup ghee or clarified butter
  • 4 Medium Onion- sliced and Deep fried till golden brown
  • 1 tablespoon-Ginger- Garlic Paste
  • 1 Cup Curd or Dhai
  • 2 tablespoon Chopped Coriander leaves
  • 2 tablespoon Chopped Mint leaves(Optional)
  • 1 bay leaf
  • 4 Cloves
  • 4 Cardamoms
  • 2 inch stick Cinnamon
  • 1 teaspoon Haldi or Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 2 tablespoons Garam Masala
  • Salt

Soak the rice in warm water for 15-20 minutes
In the chicken add Curd,Ginger-Garlic paste,Turmeric powder,red chili powder,Garam masala powder,1/3 of fried onions,salt to taste.Mix it well and keep aside for 15-20 minutes.
Now,take a vessel add the soaked and washed rice,cloves,cinnamon stick,cardamom,bay leaves,1/4 teaspoon salt and 6 cups of water and set it on fire and cook still its 80% done.After coking drain the rice and keep aside.
Now after 15 minutes take a pan and pour 2 tablespoon Ghee and add the marinated chicken cook it in the high flame with a lid.After some time add 1 cup water.Stir it occasionally,and cook it till the chicken is done perfectly and the gravy is thick.
Now take a heavy bottom vessel and pour all the cooked chicken first then layered cooked rice,then add fired onions,coriander leaves,mint leaves,ghee and cover the utensil for 15-20 minutes.Check the rice after that if its perfectly cooked its ready to serve.
Serve it with Curd Raita n onions.

Matar Mushroom Masala


  • Fresh Green Peas-2 cups
  • Button Mushroom – 300 gms
  • 2 tbsp oil
  • 4 cardamoms
  • 1 stick of cinnamon
  • 4 Cloves
  • 1 cup chopped onions
  • 2 tbsp ginger-garlic paste
  • 1 cup tomato
  • 1 tbsp chilli powder
  • 2 tsp Garam Masala Powder
  • 1 tsp turmeric powder
  • salt to taste
  • 1 tsp Sugar


Heat the oil in a pan, add the cardamoms, cinnamon and cloves and sugar saute it for 1 minute.Add onions and saute till onions turn golden brown.
Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
Add the tomato, chilli powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
Add the green peas and mushrooms and simmer for 20 to 25 minutes or till the green peas and mushrooms are cooked.When it becomes thick its ready.
Serve hot garnished with coriander.

Paneer n Veg Tikka

Paneer Tikka


  • 250 gm Paneer
  • 1 tbsp red chilli powder
  • 1 tbsp ginger- garlic paste
  • 1 tspn Garam Masala
  • 1 tsp salt
  • 1 medium Onion
  • 1 Green Capsicum
  • 1/2 Broccoli florets
  • 1 tbsp Vinegar
  • Salt

Take a bowl n mix all ingredients marinade the vegies n Paneer n keep it for 1 hr.

Take Some toothpicks and try to arrange marinated paneer and vegies in it.
Take a non-stick pan pour 1 tbsp refined oil.Now place the arrangements of paneer and vegies in it.Cook it from all sides.When the Paneer n Vegies cooked 75% its done.

Veg Kebab


  • 1 cup grated cabbage
  • 1 cup grated carrots
  • 1 medium size Potato (Boiled)
  • 2 tsp Ginger – Garlic paste
  • 2 tsp Green chillies Paste
  • ¼ tsp Garam Masala
  • Pinch of Chaat Masala
  • 2 tbsp cashew nuts Chrushed
  • Green fresh coriander ( Finely chopped)
  • Salt to taste
  • Sugar to taste
  • Oil for frying
  • 2 tbsp corn flour (to hold and bind the veggies)
  • Bread crumbs

Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.

Then add mashed potato, ginger-garlic paste, chili paste ,finely chopped coriander ,garam masala, chaat masala , crushed cashew nuts ,salt, sugar.

Now add Bread Crumbs and corn flour and make dough out of it.

Make into small kebabs; shapes can be round or burger shape like a flat pear shape.

Then dip each piece in the Bread Crumb to coat and shallow fry it in a non stick pan.When the crust is nicely brown n crispy its ready to serve.

Serve both recipe with coriander n curd chutney.




  • 2 Tbsp powdered sugar (or according to taste)
  • 2 Tbsp cocoa powder
  • 3 Tbsp flour / maida
  • 3-4 drops of vanilla essence
  • 2 Tbsp milk
  • 2 Tbsp vegetable oil
  • 1 Tbsp peanut butter or nutella (optional)
  • 2 chopped Cashew


Take a bowl.Add all the dry ingredients in it.Mix it well.
Now mix in the wet ingredients.Make a paste.

Take a microwave friendly dish and pour all of the mixture.Microwave it for a minute or two. (Depends on your microwave.)

Enjoy your brownie with ice cream of your choice or chocolate sauce.

Penne with Tomato n Mayonnaise


  • Penne Pasta -1cup
  • Chopped Onion-1small
  • Chopped Garlic-5-6 cloves
  • Tomato Puree-1cup
  • Mayonnaise-3-4 tbsp
  • Capsicum-1small
  • Carrot-1small
  • Green Chilli-1tspn
  • Milk-1cup
  • Sugar-1 tspn
  • Basil-1/2tspn
  • Refined oil-1tbsp
  • Olive oil (for cooking )-2tbsp
  • Salt to taste


Heat the Olive oil in a large pan over, add the garlic and Onion cook it till transparency. Add Chicken and Mushrooms until chicken gets white and mushrooms are tender.Season with salt and pepper,
In a large bowl, toss the cooked pasta in the mushroom and chicken mixture.Add White Sauce mix it well.Cook it for sometime then add milk and butter stir it well.When its starts to thickening remove from heat.Add Parmesan cheese give it a mix and garnish with cheese to serve.


  • Boiled Shredded Fish – 100gm
  • Butter – 1tbspn 
  • Chopped Onion – 1small
  • Chopped Garlic – 1tbspn
  • Chopped Green Chillies – 1tspn
  • Chicken or Fish Stock – 2cup
  • Parsley for Garnishing
  • Pepper Pwd – 1/2tspn 
  • Sugar
  • Salt to taste

Take a wok and heat some butter.Add Chopped onion,chopped garlic and green chilli fry till onion becomes transparent.Add boiled Fish in it and cook it for 5 mints.Now add Salt ,Sugar and Pepper pwd to it.Pour the stock and stir it well.Cook it for 5-10 mints.Garnish With Parsley and serve hot.



  • Boiled noodles – 500gm
  • Sliced Onion – 1 small
  • Chopped Garlic – 1 tbsp
  • Lengthwise cut ginger – 1 tbsp
  • Boiled chicken – 100gm
  • Vegetables cut in lengthwise ( Cabbage, carrot, capsicum, tomato, green chilly)
  • Egg – 2
  • Chicken stock – 1 cup
  • Cornflour – 2-3 tbsp
  • Vinegar – 2 tbsp
  • Butter – 1 tbsp
  • Milk – 1/2 cup
  • Sugar to taste
  • Salt to taste


Take a saucepan, heat some butter. Add onion, fry it till it becomes transparent. Now add ginger, garlic, green chillies and all vegetables in it and cook it till half cooked. Now pour the chicken stock into it. Stir well and cook it for 10 minutes. Take a bowl and mix cornflour in 1/2 cup of milk and pour it into the soup and cook it for 5 minutes and keep aside.
Take a wok and heat up enough oil for deep fry. Deep fry the noodles in two parts till it becomes golden brown and crispy.
Now take one egg and make a poach of it and scramble another one.
Now take a serving plate, place fried noodles, pour the soup over it. Spread some scrambled egg and pepper powder. Now place the poached egg on top of it and serve hot.

*Poached egg is optional.