Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Onion Rava Dosa..

Rava Dosa is a popular South Indian dish. It looks like thin crepes. Rava Dosas are quick to make. These crepes are prepared without fermenting. They can be served as a snack or part of a main meal. Initial days my rava dosa was terrible.. They use to be thick and never got the golden color. Slowly I learned to master it and now it is just perfect how it has to be. My hubby is not a big fan of rava upma, but thank god he atleast like rawa dosa. So here is the recipe of onion rava dosa in my way...

Ingredient's

Semolina 1/2 cup

Rice flour 1/2 cup

Maida 1/4 cup

Ginger, finely chopped 1tbsp

Green chillies 1, chopped

Whole black pepper 2 tsp, Jeera 1tsp

Onion 1, finely chopped

Coriander leaves,chopped 1 tblsp

Curry leaves 1 sprig

Salt as needed

Oil/ghee as needed.

Cooking Method

Take all the ingredients except onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside. The batter should be very thin of running consistency.

Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre, just one layer. Immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.

Serve hot immediately with sambar and chutney the best combo.

Hakka Noodles..

Cooking this Hakka Noodles is very easy, you just have to know how much to boil the noodles. If the noodles are over cooked then u won't be getting the perfectly cooked hakka noodles. So make sure you follow the instruction on the pack or you just boil the noodles for 2 to 3 minutes because you will be cooking the noodles again. I can say that this was the best noodles i have cooked so far. On the day when i cooked this noodles, i shared it with my friends in the apartment. They liked it so much that on the next day one of my friend called me to show her how to cook hakka noodles. For her kids, this has become the favorite food, they just want noodles on every weekends... If we can make a kids happy by our cooking then it means we have succeed in our goal.

So do try this my version of Hakka Noodles and let me know the taste :) 

Ingredient's 

Plain noodles 1 & 1/2 cup 

1cup fine thin strips vegetables (Cabbage, Carrot, Capsicum, beans) 

1 stem of celery (optional) 

Spring onion 3 sprigs (fine thin strips) 

1 onion, 1 green chilli (fine thin strips) 

1tbsp finely chopped ginger and garlic 

Pepper 1/2 tsp 

1/2tsp ajinomoto 

1tbsp soya sauce 

Tomato chilli sauce 1 & 1/2 tsp 

Salt as needed 

Oil 2 tblsp.

Cooking Method 

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.

Heat a pan with oil and fry ginger and garlic, when they turn golden brown add onion and green chilli, fry for 1 min. Add the veggies one by one frying each for half minute. Add the sauces, salt, pepper and ajinomoto. Give a quick stir. Add the drained noodles and mix well. Then add the chopped spring onion and stir well.

Serve hot with any Manchurian or As u like.

Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Cheesy Curry Macaroni !!!!

I have already cooked cheesy macaroni before but this time i have tried it with a little bit of twist which is adding vegetable and tomato sauce. This new combination has blended very well and the curry taste in macaroni was simply awesome. Do try it :)

Ingredients

Macaroni Pasta 2 Cups

2 Tomatoes large, 1 medium size onion, 2 green chilli, finely chopped

1cup chopped veg (carrot, beans, peas,and cabbage) 

Coriander Powder 1tsp, Chilli Powder 1 tsp 

Tumeric 1/2 tsp, Garam Masala Powder 1tsp 

1tbsp Ginger paste 

1tbsp tomato sauce 

Cheese 1 cup 

Salt to taste.

Cooking Method 

In a pressure cooker, add oil, when it is hot, add onion, green chilli and fry to golden brown, then add all the masala powder and ginger garlic paste and fry till oil starts leaving, and then add tomato and cook for 3 to 4 minutes. Then add chopped vegetables and mix it. Now add the macaroni and tomato sauce. mix it well, then add 2 cups of water and salt. Now close the lid and cook for 2 whistle (1 in high flame, and 1 in low flame) Once its cooked, remove from the stove and add cheese and coriander leaves, mix it gently.

Curry Macaroni is ready to serve.

Veg Hot Dog.. Veg Patties Roll!!!

Ingredient's

1 boiled potato

1 Green Chilli, (finely chopped)

1/2tsp ginger garlic paste

1/2 tsp Red Chilli powder

1 tbsp Lemon juice

1/2 cup chopped Coriander Leaves

2 tbsp Corn Flour

Salt to taste

Mustard Sauce

Tomato Sauce

3 Hot Dog Buns

few lettuce leafs

1/4 cup chopped Onion.

Cooking Method

Boil potato in pressure cooker just until one whistle. Peel boiled potato and mash really well. Mix green chillies, garlic ginger paste, red chilli powder, lemon juice in a blender and grind to make very smooth paste. Add ground masala to mashed potatoes, also add salt to taste, coriander leaves, corn flour, and mix well. Form long patties from potato mixture. Heat a pan over medium heat add a tsp of oil and shallow fry patties till it gets nice golden crust from all the sides. Make sure to flip patties once in a while to avoid sticking of it to pan. Once all patties are shallow fried, butter hot dog buns inside out and roast on the same pan till it gets nice crust. Now take one of roasted hot dog bun, on the middles of that place lettuce leafs and onion on top of that place hot dog Pattie. Add mustard and tomato sauce on the hot dog patties. You can add cheese if need.

Serve hot with extra mustard or tomato sauce!

Channa Dal And Snake Gourd Curry

Ingredient's

1 snake gourd cut into small pcs

1 1/2cup channa dal

1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste

1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder

2tbsp ginger garlic paste

3tbsp Oil and Salt to taste

Cooking Method

Soak the channa dal for 2 to 3 hours. Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add channa dal and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the snake gourd, and 2 to 3 cup of water and mix it gently, add salt if needed and cook for another 1 whistle in high flame and switch off the stove and don't open the pressure cooker lid till all the pressure is gone... 

Serve hot with Plain Rice and Roti.

Adrak Wali Gobi Ki Sabji (Ginger With Cauliflower Stir-fry)

This is one of the very unique recipe. I liked this recipe so much that i can eat this atleast twice a week.. It taste awesome with ginger flavor in it and it is very good combination with cauliflower,even you can try with potato's also. I got this recipe from a tv show called TurbanTarka in FoodFood Channel. He cooks the best north indian dishes and i have lots of recipes yet to be tried.. I'm sure the people who loves to try out something new this is the best place to see recipe's....

In case you are looking for more variations, here is the list of some more recipes of Cauliflower..

Ingredient's

1 medium cauliflower (cut into small pieces)
5 garlic cloves, 2 green chilies, 3tbsp finely chopped ginger
1/2tsp cumin, 1/2tsp red chilly powder, 1/2tsp turmeric
1/2tsp coriander powder, 1/2tsp garam masala
Oil & Salt to taste.

Cooking Method
Cut the Cauliflower into small pieces, Take a deep frying pan, add oil, when it is hot, add cumin, green chilies, garlic cloves and ginger. Fry to golden brown then add all the masala powder and salt, fry for 1 to 2 minutes. Now add the cauliflower and mix it gently. And cook for another 10 to 15 minutes in a low flame, keep stirring in between. Garnish with coriander leafs and Serve hot with Roti or Paratha.

Chilli Egg

I got the idea of preparing chille egg from Sarah Naveen's blog.. I like her recipe so much, i thought why not give it try. I use my own ingredients to make it different and it was tasting very good.

Thanks to SN for such a lovely recipe....

Ingredient's

4 eggs hard boiled 

1 capsicum cut in to samll pieces 

1 tbsp red chilli paste 

1 tbsp green chilli paste 

1" ginger finely chopped 

2 cloves garlic finely chopped 

1 medium onion finely chopped 

A pinch of ajinomoto (mono sodium glutamate) 

1tbsp soya sauce (optional) 

1tbsp tomato sauce

Oil for frying 

Salt to taste 

Spring onion for Garnishing.

Cooking Method

Peel the hard boiled eggs and deep fry in oil till the cover is crisp & brown. 

Cut them into small piecse & keep aside. Heat a little oil in a pan. 

Fry the chopped ginger & garlic pieces. Add chopped onions & fry well. 

Add the capsicum and saute for 40sec 

Then add the red chilli paste & green chilli paste, and ajinomoto, fry for 1 minute. Add soya sauce, tomato sauce, salt and let it boil for a while. 

Now add the eggs and mix well till they are coated with the sauce completely. 

Tastes good with Chinese Fried Rice or even with Roti/ Paratha. 

Non egg eaters can use Potatoes instead of Eggs.