Stuffed crab (South Indian style)

Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...

Ingredients:
Crab (cleaned) - 2 large
Shallots or small onions - 15-20 nos
Tomato - 1 nos
Ginger- garlic paste - 1 tbsp
Chilly powder - 2 tsp
Pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Crab shells - 2 nos

Method:
Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.

Note:
Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.

Lemon flavoured Couscous

Couscous is one such ingredient which I would always stock up in my kitchen simply because it can be a rescue meal or be a part of fantastic salad or simply because its healthy and filling. It appears like semolina (Rawa/ sooji ) it belongs to the pasta family and it comes in small, medium and large sizes (the size of the grain can differ). It is commonly seen in Moroccan, middle eastern, west African and Italian cuisine. I always love to prepare couscous with many mixed seafood ( like prawns, fish, squid etc.) or meat. But, this one is a completely veg version with mixed veggies and lemon flavour. Here goes the recipe....

Ingredients:
Couscous - 100 grams
Onion (white) - 1 nos
Carrot - 1 small
Beans (chopped) - 1/4 cup
Capsicum - 1 small
Baked beans - 1 small tin
Fresh parsley (chopped) - 2 tbsp
Lemon juice - 1 tbsp
Salt for taste
Olive oil - 1 tbsp
Water for cooking

Method:
Cook couscous using a steamer along with 1/4 tsp olive oil and keep this aside. In a wok add remaining olive oil and stir fry finely sliced onions, carrot (cut into thin strips), capsicum (diced), beans, baked beans and stir well. Add salt for taste, lemon juice and stir again. Finally add chopped parsley and turn off the flame. Mix the cooked couscous and serve hot.

Note:
Add some skinned almonds, pine nuts etc. for variation.

Vangi bath/ Brinjal rice/Eggplant rice/ Riz Aubergiene

Vangi bath is a speciality of karnataka. This is also served at breakfast time at many darshinis or food joints in karnataka. It is usually some thick gravy (also known as gojju in Kannada) made with brinjal, then mixed along with white rice. Some people prefer to cook the gravy and rice together. It has many varieties and versions. I usually love to prepare the gojju , then mix it with the rice. Here goes the recipe...

Ingredients:
Mustard seed - 1/4 tsp
Channa dal - 1tbsp
Groundnuts - 2 tbsp
Cashew nut - 6-7 nos
Dry red chillies - 2 nos
Onion - 2 nos
Brinjal - 1 kilo
Carrots - 1 nos
Beans - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder- 1 tsp
Dry coconut or kopra - 1/4 cup
Jaggery - 1 tsp
Tamarind juice - 1 tbsp
Cooked rice - 1 kilo
Oil for cooking
Salt for taste

For the vangi bath powder:
Dry red chillies - 8-10 nos
Coriander seeds - 1/4 cup
Cloves - 6 nos
Cinnamon - 1 stick
Bengal gram - 1/4 cup
Fenugreek seed - 1 tsp
Asafoetida - one pinch
Curry leaves of 2 sprigs
Ghee - 1 tbsp

Method:
Fry all the ingredients for the vangi bath masala in 1 tbsp ghee, cool and powder them. Cut all veggies lengthwise (brinjal can be diced into cubes). Shallow fry these veggies in oil along with turmeric powder. In a wok, heat oil, fry mustard seed, channa dal, groundnuts, cashew nuts and red chillies. Add onion and fry till golden. Add chilly powder, shallow fried veggies like carrot, beans, brinjal and vangibath powder, mix well. Add fried dry coconut or kopra, jaggery and tamarind juice, salt for taste and simmer to make a thick gravy or gojju. Mix with cooked rice and serve with boondi or raitha etc.

Note:
The vangibath powder can be prepared in large quantity and can be stored in airtight containers for later use. Can use readymade vangibath mix powder if it is available.

Spaghetti noodles (Indian twist)

Spaghetti noodles is one easy and tasty recipe. I would love to have this noodle pasta anytime. I served the noodles with spicy tomato sauce which was so flavourful. Here goes the recipe...

Ingredients:
Spaghetti noodles - 100 grams
Onion - 1 nos
Tomato paste - 2 tbsp
Tomato puree - 1 cup
Garlic paste - 1 tbsp
Veg stock cube - 1 small
Bay leaves - 1 nos
Dried oregano - 1/4 tsp
Chilly powder - 1 tsp
Paprika (sweet) powder - 1 tsp
Garam masala - 1/2 tsp
Carrots - 1 nos
Capsicum - 1 large
Olive oil - 4 tbsp
Salt for taste

Method:
Cook spaghetti noodles in hot boiling water for 8 min or till its done. Strain water using a colander and keep this noodle pasta aside. In a stew pot, heat oil and stir fry finely sliced onions, garlic paste for 1-2 min. Add chilly powder and give it a stir. Add all the remaining ingredients like tomato paste, tomato puree, paprika powder, garam masala, dried oregano and veg stock cube (can add some water if required). simmer for 10 min. Now add the carrots (cut into thin strips) and capsicum (diced) and stir well. Finally add salt for taste and turn off the flame. The tomato flavoured sauce is ready. Pour this sauce over cooked spaghetti noodles and serve hot.

Note:
I prefer the veggies to be crunchy, hence I hardly cook them. If soft veggies are preferred, cook for a little longer after adding carrots and capsicum.

Riz cantonnis (mixed fried rice)

This version of mixed fried rice is such a fantastic Chinese recipe. Authentically pork, green peas is used in this recipe but, I have excluded it. This dark color is due to the use of dark soya sauce ( can use light soya sauce if light colored rice is preferred). Here goes the recipe....

Ingredients:
Cooked rice - 2 cups
Carrots - 1 nos
Beans - 50 grams
Spring onions (chopped) - 1 cup
Wood mushroom (dried) - 30 grams
Prawns - 200 grams
Chicken (boneless, skinned) - 200 grams
Egg - 1 nos
Dark soya sauce - 2 tbsp
Black pepper powder - 1 tsp
Ajinomoto or salt for taste
Oil for cooking

Method:
Chopped carrots, beans, spring onions, finely. Soak wood mushroom in hot water for 2-3 min or till its fully expanded in size and keep aside. Heat oil in a wok and stir in chopped chicken and cook till its done. Similarly stir fry prawns, egg, carrot, beans separately ( one thing at a time) ad keep this aside. Heat oil in a wok, add 1/2 cup spring onions, and all the other ingredients one by one (which is stir fried earlier). Add cooked rice, dark soya sauce, pepper and ajinomoto or salt for taste and toss well. Garnish with remaining spring onions and serve.

Note:
Wood mushrooms are Chinese mushrooms available at Asian stores, supermarkets etc. Can add other veggies like sweet corn kernels, green peas etc.

Cashew nut Chicken curry (Koli saaru/ Koli kulumbu)

Cashew nut chicken curry is one creamy and rich recipe. I usually prepare this when I expect some guests at home as its so delicious and can go really well with any biryani, pulav or even coconut rice, jeera rice etc. At home this curry is loved to be served with hot parotta. Here goes the recipe....

Ingredients:

Chicken (skinned) - 1 kilo

Brown onion paste - 4 tbsp

Cashew nut paste - 1/2 cup

Tomato paste - 2 tbsp

Ginger - garlic paste - 2 tbsp

Thick coconut milk - 1 cup

Dry red chilly (Kashmiri) paste - 2 tbsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Green chillies - 2 nos

Salt for taste

Oil - 1/4 cup

For the marinade:

Yogurt - 1 tbsp

Chilly powder - 1 tbsp

Lime juice - 1 tsp

Ginger - garlic paste - 1 tsp

Chicken stock cube - 1 nos

Method:

Marinade chicken over night. Heat oil in a casserole, add brown onion paste, ginger-garlic paste and saute for 2 min. Add chilly paste and powder and saute for a min. Add tomato paste, coriander powder, green chillies slit lengthwise and give a good stir. Add the marinated chicken and stir again. Add thick coconut milk and cook till its almost done. Now add cashew nut paste, salt for taste and mix well. Cook till its done. Serve hot with plain rice, roti or even biryani and pulao.

Note:

For the brown onion paste: Saute finely sliced onions until they turn brown, cool and then make a paste using mixer. This can be stored in the refrigerator and can be used instead of regular onions for extra taste.

Cocktail stir fried noodles

Cocktail seafood which was a derivative of stir fried squid was such a great hit, that I wanted to use it as a main course. Nothing could have been better than this cocktail stir fried noodles. Here goes the recipe....

Ingredients:

Wheat noodles - 200grams

Cocktail seafood - 200 grams

Boneless chicken - 100 grams

Eggs - 2 nos

Carrots (chopped lengthwise) - 1 nos

Beans (chopped) - 1/4 cup

Olive oil - 2 tbsp

Chicken stock cube - 1 nos

Salt for taste

Dried herbs of choice like parsley, chives, thyme etc.

Method:

Cook noodles in hot boiling water until its done, strain water using a colander and keep the noodles aside. In a wok, heat oil add eggs with constant stirring, add chicken (diced into cubes) and stir till its almost done. Add cocktail seafood, carrots and beans, chicken stock cube, and stir well for a min. Finally add some salt for taste, dried herbs etc. and toss well and serve hot.

Note:

For best results serve this sizzling hot like a sizzler with green salad.

Fried chicken biryani

One of my friend told me that if chicken is fried and then added to the biryani, it would taste so much better than regular biryanis. I was not sure if it would be tastier or if I could prepare biryani that way. Anyhow, I took a risk and made this fried chicken biryani.... Finally, the risk was worth it. This biryani was such a big hit at home. I was glad this preparation turned out to be a tasty feast. Here goes the recipe....

Ingredients:
Chicken - 1 kilo
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tbsp
Chicken flavour cube - 1 small
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp
Dried plums with pits - 2 nos

For the garnish:
Saffron strands - 1 pinch

For marinating chicken:
Hung curd - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilly powder - 1 tsp
Chicken flavour cube - 1 small
Corn flour - 1 tsp
Salt for taste

Oil for deep frying


Method:
Marinate chicken for 2-4 hours. Deep fry in hot oil. When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
Cook basmati rice (soaked in hot water for 30min) in hot boiling water with salt for taste. Cover and cook till its almost done (about 90% done). Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there. Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.

Note:
If the bottomed vessel that you are using is not oven friendly, then transfer contents to a oven friendly bowl or tray and then follow the same method. Do not cook the fried chicken in the masala for long as it can make the fried chicken loose its texture (moreover, oven cooking is also done later).
Looking for some other biryani recipe?

Stir fried spaghetti noodles (Asian twist)

Simple and quick spaghetti noodles with Asian twist. Here goes the recipe...

Ingredients:
Spaghetti noodles - 300grams
Eggs - 2 nos
Shredded chicken - 200 grams
Chilly paste - 1 tbsp
Garlic paste - 1 tsp
Dark soya sauce - 1 tsp
Aroma or flavour cube (tomato) - 1 small
Salt and pepper for taste

Method:
Cook spaghetti noodles in hot boiling water till its done. Strain water using a colander and keep the spaghetti aside. In a wok, Heat oil, add chilly paste, garlic paste and saute for a min. Add eggs with constant stirring, shredded chicken, and stir well. Add aroma or tomato flavour cube, dark soya sauce and stir well again. Add salt and pepper for taste. Toss well and serve hot.

Note:
Can add chilly powder, instead of chilly paste. Can add light soya sauce instead of dark soya sauce. Can try with other flavour cubes as well. Can include some veggies instead of chicken and egg for a veg version. Great way to use leftover chicken, egg, veggies etc.

Noodle soup

I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...

Ingredients:
Wheat noodles - 200grams
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushrooms - 1 handful
Eggs - 1 nos
Veg stock cube or aroma cube - 1 small
Dried herbs like parsley, chives, thyme etc. as per need
Salt and pepper for taste
Water - 1-2 litre
Oil - 3 tbsp

Method:
In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.

Note:
Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.

Healthy Pulav/Pilaf/ Pulao/Palav

Pulav is a one pot meal. Usually some ingredients like vegetables, chicken, fish, prawn, meat etc are cooked along with rice. I have used oyster mushrooms, other veggies and spices to make this healthy pulav. Here goes the recipe...

Ingredients:
Basmati rice - 2 cups
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Carrots - 1 nos
Sweet corn -1/2 cup
Oyster mushroom - 1 cup
Capsicum - 1 nos
Beans - 1 handful
Garam masala powder - 1 tbsp
Pepper powder - 1 tsp
Salt for taste
Ghee - 2 tbsp


Whole spices like:
Cloves - 6 nos
Cardamon - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 1 nos
Aniseed - 1 tbsp
Star aniseed - 1 nos

Method:
Heat ghee in a casserole, add whole spices and fry till aroma is released. Add finely sliced onions, and fry till golden brown. Add ginger-garlic paste and saute for a min. Add all the veggies and stir well. Add garam masala powder, pepper powder, soaked and washed rice and give a good stir. Add about 4 cups of water, salt, cover and cook till its done. Serve hot with papad and pickles (tomato thokku).

Note:
This pulav is healthy as there are many veggies including mushrooms, the spices used here are all helpful in digestion and only 2 tbsp ghee is used (ghee kindles digestion).

Roasted chicken stuffed with Khushka/kuska/khusqa (Biryani rice)

Roasted chicken is usually stuffed with variety of stuffing. I tried this roasted chicken stuffed with khushka (Biryani rice) and the try was worth it. I stuffed chicken with almost done khushka rice and then roasted it. For roasting chicken I followed the same recipe of poulet roti except for the marination and cooking time (Roasted for 20 at 240 degrees and then 40 min at 200 degrees). Here goes the recipe...

Ingredients:

All ingredients of poulet roti
(I used 2 chicken)

For the Khushka:
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Marinate chicken overnight (refer poulet roti for marination)
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well.Add garam masala powder, add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover and cook till its almost done (not fully done). Stir well and turn off the flame.
Now, Stuff this almost done khushka rice in marinated chicken as much as possible. Continue to cook the remaining rice till its done.
Now roast the stuffed chicken in a preheated oven at 240 degree Celsius for 20 min. Then reduce the oven temperature to 200 degree Celsius and continue to roast for 40 min or till its done. Garnish with freshly chopped coriander leaves and serve it with the remaining khushka rice.

Note:
Can garnish with some freshly chopped coriander leaves. Can exclude tomatoes, chilly powder etc. and can prepare a plain and simple khushka rice only with basmati rice, onions and other whole spices.

Masala rice with green flageolets

This one can be prepared in a jiffy and it is quite healthy too as brown rice has been used instead of polished white rice. Brown rice is fibre rich and can make us feel full (so, that the quantity consumed will be less). Here goes the recipe...

Ingredients:
Brown rice (cooked) - 2 cup
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Garam masala - 1 tsp
Aniseed powder -1/4 tsp
Green flageolets - 1 small tin
Salt for taste
Olive oil - 1 tbsp

Method:
Heat oil in a wok, add finely chopped onions and fry till golden brown. Add garlic paste and saute for a minute. Add green flageolets and stir fry for 3 min. Add chilly powder, garam masala powder, aniseed powder and give it a stir. Add boiled rice, salt for taste and stir well till each rice grain is well coated with masala. Serve hot

Note:
Oil and rice used may be of individual choice. I have used boiled rice and olive oil as it is a healthy option. Leftover brown rice can be used for the same.

Chicken biryani

This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...


Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp

Chicken - 1 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 3 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 4-5 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional ) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.

Note:
Looking for some other Biryani recipe? The masala paste may smell too strong, nothing to worry, the final taste will be good.

Chappathi wraps (Tandoori chicken filling)

I'm such a great fan of Indian wraps simple because chappathi and roti can be prepared in a jiffy and any leftover food can be altered and used as a filling (I love to make the fillings freshly and try and make them that way most of the time). Tandoori chicken is such a classic Indian recipe, I make them as often as possible as it is healthy too. When there is some leftover tandoori chicken I shred them and use them in noodles, fried rice, wraps and rolls, sandwich, biryani etc. This can be a great filling for wraps and rolls. Here goes the recipe...

Ingredients:
Chappathi - 2 nos
Tandoori chicken - 2 nos
Lebanese cucumber -2 nos
Onions - 1 nos
Garlic paste - 1 tbsp
Chilly powder - 1 tsp
Chilly paste - 1 tsp
Pepper powder - 1/4 tsp
Oil - 1 tbsp

Method:
In a wok, heat oil, add onions sliced horizontally, garlic paste and saute for a min. Add chilly powder and paste and stir well. Add tandoori chicken shredded, pepper powder, salt for taste and toss well. Now the Tandoori chicken filling is ready. Place this filling on a chappathi. Slice the Lebanese cucumber (can use any cucumber) and place them on the filling. Wrap well using a aluminium foil and enjoy.

Note:
I had used 2 tandoori chicken thigh pieces. Can add any pickled veggies or salad.
Click here for tandoori chicken recipe and chappathi

Soya meat dum biryani

Dum biryanis are always fantastic. I usually make them at home, specially when I expect some guest as the dum keeps the biryani really hot and also the slow cooking gives an amazing taste and flavour. This time I tried it with soya meat which is great substitute for meat and a vegetarian delight. Its simple, tasty and healthy. Here goes the recipe..

Ingredients:
Basmathi rice - 1 kilo or 4-5 cups
Soya chunks - 200-300 grams
Onion - 5 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Tomato - 3 nos
Thick curd - 1 tbsp
Lime juice - 1/2 tsp
Mint and coriander leaves (chopped) - 1 cup
Coriander powder - 2 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Aniseed powder - 1/2 tsp
Veg stock cube - 1 nos
Ghee - 1 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Aniseed - 1/4 tsp
Mace - 2 nos
Star aniseed - 2 nos

Method:
Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat ghee in a broad bottomed casserole, splutter all the whole spices and fry till the aroma is released. Add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. add cumin powder, aniseed powder, pepper powder, coriander powder and garam masala powder and give a good stir. Add thick curd, lime juice, chopped mint and coriander leaves and give a good stir. Now add soya chunks, veg stock cube and stir well. Add washed basmati rice, 8-10 cups water, salt for taste, and cook in a low flame. When its almost done. Turn off the flame. Cover the mouth of the vessel with aluminium foil and cover with the lid place it on direct charcoal heat, add more charcoal on top of the vessel and let it stand for 1 hour. Serve hot garnished with fried onions, cashew etc.

Note:
For best results soak basmati rice in water for 45min before cooking. Can add green chillies for flavour (I had excluded them for health reasons). Looking for some other biryani?

Spaghetti noodles ( Asian style)

Spaghetti is a noodle pasta. I usually prepare it with some meat ball sauce or any other tomato base sauces. This one is a Asian style noodles which is not just spicy but, so full of flavour. Here goes the recipe...

Ingredients:
Spaghetti noodles - 200grams
Carrots - 1 nos
Beans - 1 handful
Egg -2 nos
Soya sauce - 1 tbsp
Chilly paste - 1 tbsp
Garlic paste - 1 tbsp
Pepper powder - 1 tsp
Veg stock cube - 1 nos
Salt for taste
Oil - 2 tbsp

Method:
Boil water in a stew pot, add spaghetti in hot boiling water and cook till its done. Strain water using a colander. keep the spaghetti aside. In a wok, Heat oil, add egg with stirring, add chilly paste, and stir well. Add garlic paste and saute for a min. add carrots (cut into thin strips), beans, soya sauce, and stir well. Add veg stock cube, pepper powder, and stir again. Add noodles and toss well. Add some salt if required. Stir fry till its done. Serve hot.

Note:
Can include other veggies, chicken, meat etc.

Tridoshic recipe - Moong dal Khichdi

Ayurvedic diets are based on doshas (vata, pitta, kapha). One has to consume food which is suitable for their nature (prakruthi). A tridoshic recipe is suitable for all the 3 doshas. Moong dal khichdi is a tridoshic recipe, which gives a grounding, calming and warming effect. This is also served after a panchakarma treatment since this helps in flushing out toxins from the body. This can be consumed on the 2nd day of a women's menstrual cycle (1st day feed on papaya and other fruits) and will prove to be very beneficial specially if chilly and salt is avoided. A simple moong dal khichdi will give all the benefits. But, I have also included many vegetables in my recipe. This one is a one pot meal, easy to digest and very filling and healthy. Here it goes....

Ingredients:
Basmati rice - 2 cup
Moong dal - 1/2 cup
Cumin seeds - 1/4 tsp
Black peppercorns - 10nos
Chilly powder (optional) - 1/2 tsp
Turmeric powder - 1/4 tsp
Cinnamon and cardamom powder (optional) -1/4 tsp
Grated ginger - 1/4 tsp
Onion - 1 nos
Ghee - 2 tbsp
Salt for taste
veggies of choice chopped - 1 cup
(I used veggies like carrot, beans, green flageolets, green peas)
water for cooking - 5-6 cups

Method:
In a pressure cooker, add ghee, when hot, add cumin seeds, black peppercorns and splutter. Add onions and saute for a min. Add other veggies and stir well. Add turmeric powder, chilly powder, Cinnamon and cardamom powder along with grated ginger and stir well again. Wash rice and dal together and add it into the pressure cooker. Add water for cooking, salt for taste, cover and cook till its done. Serve hot

Note:
Can add more water depending on how you like the consistency of the khichdi to be.

Masala brown rice with veggies

This one can be prepared in a jiffy and it is quite healthy too as brown rice has been used instead of polished white rice. Brown rice is fibre rich and can make us feel full (so, that the quantity consumed will be less). Here goes the recipe...

Ingredients:
Brown rice (cooked) - 2 cup
Chilly powder - 1 tsp
Garam masala - 1 tsp
Aniseed powder -1/4 tsp
Carrot - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 hand full
Sweet corn - 1 hand full
Salt for taste
Olive oil - 1 tbsp

Method:
Heat oil in a wok, add carrots sliced lengthwise, diced capsicum, oyster mushroom (roughly teared), sweet corn and stir fry for 3 min. Add chilly powder, garam masala powder, aniseed powder and give it a stir. Add boiled rice, salt for taste and stir well till each rice grain is well coated with masala. Serve hot

Note:
Oil and rice used may be of individual choice. I have used boiled rice and olive oil as it is a healthy option. Leftover brown rice can be used for the same.

Gnocchi in creamy mushroom sauce (Healthy version)

Gnocchi pasta with creamy mushroom sauce and other vegetables was healthy and tasty enough to satisfy me. I used a very very low fat cream (extra light), along with oyster mushrooms, carrots, capsicum and freshly chopped parsley. It was simple and quick, yet so fantastic. Here goes the recipe...

Ingredients:
Gnocchi pasta - 1 cup
Garlic paste - 1 tsp
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Freshly chopped parsley - 1 handful
Veg stock cube - 1 nos
Pepper for taste
Salt for taste
Extra light cream - 150ml
Olive oil - 2 tsp

Method:
Bring water to boil in a stew pot. Add the gnocchi pasta along with salt and cook for 10min or till its done. Strain water using a colander. Keep this pasta aside. In a wok, heat oil, add garlic paste and saute for a min. Add thinly sliced carrots and capsicum along with oyster mushrooms and stir fry for 3 min. Add veg stock cube, salt and pepper for taste, gnocchi pasta and stir well again. Add the cream with constant stirring. Finally add freshly chopped parsley and toss well till the pasta is well coated with cream. Now its done. Serve hot.

Note:
Can increase the cream quantity to 200ml. And can also substitute with cream with fat.
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