Cheesy Chunky Veg Sandwich

Cheesy Chunky Veg Sandwich

RECIPE TYPE:Indian

COOKING TIME: 20 mins

SERVES: 2

INGREDIENTS: 

 Main Ingredient:    
                                           

o 4 slices of firm bread

For Filling

o 1/4 cup of beans

o 1/4 cup of chopped onions

o 1/4 cup shredded cabbage (pata gobhi or band gobhi)

o 1/4 cup chopped carrots (gajar)

o 1/4 cup of chopped capsicum

o 1 cup of boiled soya granules

o 1/4 teaspoon salt

o 1/8 teaspoon black pepper

o 1 teaspoon finely chopped ginger

o 1/4 cup of mayoneese

o 1/2 teaspoon minced green chili, optional

o 1 teaspoon of lemon juice

o 2 slices of cheese

Also need

o About 2 tablespoons soft butter

o Cucumber, onion, tomato sliced into a thin round shape

Method

Heat the butter in a pan and add onions. Stir it for 1 min.Then add all the other vegetables with soya granules and chillies and saute it for 5 mins, add salt and pepper.Add lemon juice.Put the filling in a mixing bowl , add mayoneese and mix it very well.Again take some butter into the pan and then place the bread slices over it ,roast both sides  for 1 min.Spread the mix over two slices of bread  add 1 round sliced of cucumber, onion and tomato over the mixture and then add 1 slice of cheese and cover them with other slice of bread.Put the 2 breads in microven for 30 secs untill the cheese gets melted.Serve it with tomato ketchup.

Gobi 65 Recipe

Gobi 65

RECIPE TYPE: Snacks

CUISINE: South Indian, Hyderabadi
PREP TIME:  50 mins 
COOK TIME:  30 mins
TOTAL TIME:  1 hour 20 mins
SERVES: 2-3

 INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Main Ingredient:

o 350 grams cauliflower or 3 cups small to medium cauliflower florets
o enough hot water for covering florets

For Red Paste:

o 4 dry red chilies soaked in hot water
o 5 to 6 garlic cloves or 1.5 tsp chopped garlic
o 1 inch ginger or 1.5 tsp roughly chopped ginger
o 1 to 2 tbsp water for grinding to paste

Batter:

o 6 tbsp besan
o 4 tbsp rice flour
o 2 tbsp corn starch
o ¼ tsp turmeric powder/haldi
o ½ tsp red chilli powder/lal mirch powder
o ½ tsp garam masala powder
o ½ tsp coriander powder/dhania powder
o 1/2tsp ginger garlic pasteo ½ tsp lemon juiceo ⅓ cup watero salt as required 

Other Ingredients:

o 5 to 6 tbsp oil

Tempering:

o 2 tsp oil or leftover remaining oil
o ½ tsp mustard seeds
o 1 small onion or ¼ cup chopped onion or spring onion whites
o 3 to 4 garlic or 1 tsp finely chopped garlic
o ½ inch ginger or 1 tsp finely chopped ginger
o 3 to 4 green chilies, slit
o 2 to 3 dry red chilies
o 5 to 6 curry leaves/kadi patta
o 1 tbsp chopped coriander leaves/dhania pattao a pinch or two of salt or add as per taste
o a pinch or two of sugar or add as per taste, optional

INSTRUCTIONS

Preparing:

Chop 350 grams cauliflower in small pieces. rinse them very well and keep in a bowl.Now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.In a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.Add the soaked red chilies.Add 1 to 2 tbsp water and grind to a smooth paste. keep aside.

Marination:

Drain the gobi florets well and take them in a mixing bowl or pan.Add the red paste. mix very well.Then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.Add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.Also add ½ tsp lemon juice. then add ⅓ cup water.Next add salt. mix everything very well.Cover and allow to marinate for 30 minutes.

Frying:

Heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.Fry one side and when it becomes crisp, turn over and fry the other side.Fry them evenly, till they are golden and crisp. Fry them in batches.With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.

Tempering:

Now remove the extra oil from the kadai and keep 2 tsp oil in it. add ½ tsp mustard seeds and crackle them. then add 2 to 3 dry red chilies. Saute till the dry red chilies change color.Next add ¼ cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.Stir and saute till the onions turn translucent.Then add salt as per taste. You can also add a pinch or two of sugar. Mix well.Add the fried cauliflower florets.Switch off the flame.Toss and stir the whole mixture. Add 1 tbsp coriander leaves.Mix well and serve gobi 65 with coconut chutney, coriander-mint chutney or even tomato ketchup. You can also serve some chapatis or bread along side.

Gajar Burfi

Gajar Burfi 

RECIPE TYPE: Dessert          
CUISINE: North Indian
PREP TIME:  15 mins
COOK TIME:  20 mins
TOTAL TIME:  35 mins
SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

o 2 tbsp ghee/clarified butter
o 550 grams carrots, about 4 cups grated carrots/gajar
o 1 cup milk powder, 100 to 105 grams
o 1cup of khoya kheer
o ⅓ cup sugar, 65 to 70 grams or add as required
o ½ tsp cardamom powder
o 20 unsalted pistachios, sliced or any other dry fruits (optional)
o ½ tsp ghee for greasing pan/tray/plate

INSTRUCTIONS

Rinse, peel and then grate 550 grams carrots. in cup measurement, you will need 4 cups grated carrots.Grease a pan or tray with ½ to 1 tsp ghee and keep aside.Then in a kadai or thick bottomed pan, melt 2 tbsp ghee (clarified butter).Add the grated carrots. mix very well.Then on a low to medium flame, with frequent stirring saute the carrots till they are almost cooked. takes about 10 to 12 minutes on a low to medium flame.Then add 1 cup milk powder (100 to 105 grams).Mix the milk powder and khoya kheer with the carrots very well. Saute for a minute.Then add ⅓ cup sugar and ½ tsp cardamom powder.Mix the sugar and cardamom powder with the rest of the ingredients very well.The mixture will loosen up as the sugar melts.Continue to saute with frequent stirrings for about 7 to 9 minutes on a low to medium flame.When the mixture thickens and reduces, its time to switch off the flame and pour the mixture in the greased pan. a test is to take a small mixture and cool it. Then roll into a small ball. it should easily form a ball.Immediately, pour the halwa mixture in the greased pan and with a spatula or spoon smoothen the top part.Sprinkle chopped pistachios (18 to 20 pistachios) on top and gently press them with a spoon or spatula on the halwa.Cover and allow the barfi to cool and set at room temperature. you can also keep in the fridge after the barfi cools down at room temperature.Slice and serve carrot burfi. leftovers can be refrigerated.

NOTES

Substitutions:

milk powder - almond meal or almond powder
ghee - coconut oil
pistachios- any dry fruits like cashews, almonds, raisins etc
carrots - beetroots

Veg Biriyani

Veg Biriyani

RECIPE TYPE: Main

CUISINE: South Indian

PREP TIME:  45 mins

COOK TIME:  20 mins

TOTAL TIME:  1 hour 5 mins

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For Rice Marination:

o          1 heaped cup basmati rice, 200 grams

o          1 tsp oil

o          ½ tsp salt

For Veggie Marination:

o          1 cup curd, 200 grams or 1 cup thick coconut milk, 250 ml

o          1 to 2 green chilies, chopped

o          ½ tbsp ginger-garlic paste or 4 to 5 garlic and ¾ inch ginger, crushed to a paste in mortar-pestle

o          90 to 100 grams carrots, 1 medium to large carrot or ½ cup chopped carrots

o          90 to 100 grams potatoes, 3 small potatoes or 2 medium potatoes or ¾ to 1 cup chopped potatoes

o          150 grams of nutrela

o          1 medium capsicum or ½ cup chopped capsicum

o          ⅓ cup green peas, fresh or frozen

o          ½ tsp turmeric powder

o          ½ tsp red chili powder

o          ½ tsp garam masala powder (optional)

o          1 tsp coriander powder

o          3 tbsp chopped coriander leaves

o          3 tbsp chopped mint leaves

o          salt as required

For Frying onions:

o          3 tbsp oil or ghee

o          165 to 175 grams onions, 1 large onion, sliced or 1 cup sliced onions

o          whole spices:

o          1 inch cinnamon

o          3 cloves

o          3 green cardamoms

o          1 black cardamom

o          2 single strands of mace

o          ½ tsp shah jeera/caraway seeds

o          5 to 6 black peppers

For Layering:

o          2 tbsp chopped coriander leaves

o          2 tbsp chopped mint leaves

o          a generous pinch of saffron

o          ½ inch ginger, julienne or chopped

o          1 to 2 tsp kewra water or rose water

o          1 to 1.25 cups water

INSTRUCTIONS

Soaking & Marinating rice

Rinse rice in water many times, till you see the water clear of starch. then soak the rice in enough water for 30 minutes.After 30 minutes, strain the water very 

well from the rice.Add 1 tsp of oil and salt to the rice.With a spoon or with your hands, mix the salt and oil very well with the rice grains. keep aside.

Preparing the Veggie Mixture:

When the rice is soaking, you can chop and prepare the veggie mixture.Boiled the soya chunks i.e nutrela.Take 1 cup thick coconut milk in a pan or a large mixing bowl.

Add the chopped veggies and green peas. chop the veggies in small sizes so that they cook well.Add ginger-garlic paste, green chilies and chopped coriander + mint leaves.Add the spice powders - turmeric powder, red chilli powder, garam masala powder, coriander powder. season with salt too.Mix very well and keep aside. if you want, you can marinate for 15 to 30 minutes.With curd - take curd in a bowl and whisk till smooth,then add the spices, green chilies and ginger-garlic paste.Add veggies, coriander + mint leaves and salt.Mix very well and keep aside. you can even marinate for 15 to 30 minutes.

Sauteing Onions:

Next step is to heat a pressure cooker and add 3 tbsp oil. add all he whole spices mentioned above in the list. saute till they crackle and become fragrant.

Then add sliced onions.Stir and begin to saute the onions on a low to medium flame.Cooking onions does take some time, so add a pinch of salt to quicken the cooking 

process.Continue to saute till the onions turn a light golden.When the onions become golden, switch off the flame,remove the cooker from the stove top burner 

and place it on the kitchen table top or slab.Remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. 

but its fine. do not take the other whole spices. keep them in the cooker.

Layering and Pressure cooking:

With a spoon, evenly spread the fried onions which are in the cooker.Now with a spoon, pour the veggie mixture evenly.Make an even layer of all the veggie mixture along with soya chunks.Next spread all the rice evenly on the veggie mixture layer.Spread the fried onions which we kept aside evenly on the rice.Add chopped coriander leaves, mint leaves and chopped ginger or ginger julienne.Sprinkle saffron threads.Now sprinkle rose water or kewra water evenly all over.Now pour water along the sides of the cooker. Don't add water in the center. 1.25 cups water will make the rice grains more soft.Cover the cooker with its lid and the vent weight/whistle attached to the lid.On a low flame cook the biriyani for about 20 to 25 minutes. if the pressure cooker whistles, then its fine.Once the pressure settles down, then open the lid and serve the pressure cooker vegetable biriyani with your favorite raita, salad or a side gravy.