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.

Stir fried squid and prawns (Cocktail seafood)

Stir fried squid (calamari) was such a big hit, every time I'm asked to prepare the same. I would always love to try new recipes each time with the same ingredients or even different ingredients. I followed the same method as in stir fried squid and added some prawns to get this cocktail seafood. And my try was worth it. Here goes the recipe...

Ingredients:
Squid - 500 grams
Prawns - 500 grams
Chilly powder - 4 tbsp
Pepper - 2tbsp
Oyster sauce - 2tbsp
Oil for stir frying
Salt for taste
Lime juice 1 tsp
Water for cooking

Method:
Heat oil in a Pan. Add finely sliced squid, prawns, chilly powder and fry. Now add oyster sauce and give it a toss. Add salt if required (oyster sauce would be salty). Add just enough water to cook the squid and prawns. When the water is evaporated, add pepper powder, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.

Note:
Best when enjoyed hot.

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.

Fish and asparagus soup

Soups are always so healthy, comforting, and filling. I love to try various varieties of them. This one is inspired by Vietnamese style crab and asparagus soup. Here goes the recipe...

Ingredients:
Asparagus - 4 nos
Fish fillets - 200 grams
Onion paste - 1 tsp
Garlic paste - 1 tsp
Prawn stock cube - 1 nos
Corn starch - 1 tbsp
Water - 2 litres
Salt and pepper for taste
Olive oil - 2 tbsp

Dried herbs like
Sage, chives, parsley, thyme,
basil etc.. (use as per choice)

Method:
Heat oil in a stew pot, add onion and garlic paste and saute for 2-3 min. Add fish fillets broken into chunks and stir well. Add enough water, prawn stock cube, dried herbs and cook for 45 min. Now add asparagus and continue to cook till its done. Finally add the corn starch with constant stirring and turn off the flame when the required consistency is obtained. Add salt for taste. Garnish with some fresh parsley, add a dash of pepper and serve.

Note:
Can add some fresh herbs instead of dried herbs. Can add some chilly sauce, soya sauce etc and serve.

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

Gobi Manchurian

Gobi Manchurian is such a common Indo-chinese recipe. Its common fast food , street food in India as well. I followed the same method that I used to prepare Gobi-manchurian dry, with few extra steps. Here it goes...

Ingredients:
All ingredients used to prepare gobi manchurian dry
Spring onions (chopped) - 1/2 cup
Corn starch - 2 tbsp
Water - 1 cup
Salt for taste

Method:
Prepare gobi manchurian dry in a wok. Add one cup water and bring to boil. Add corn starch with constant stirring, salt if needed and turn off the flame when gravy consistency is obtained. Garnish with spring onions and Serve with fried rice.

Note:
I prefer semi-gravy consistency. If more gravy is needed, water and corn starch should be added accordingly.

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.