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Friday, April 29, 2016

Spicy and Tangy Egg Masala Curry

Egg Special!

Today I will be sharing a great tasty dish for your Sunday brunch and lunch. It is my husband's excellent recipe. I loved the combination of spices and hard boiled egg with tomato sauce. I always keep hard boiled eggs in my fridge to use whenever I am running out of time. Therefore, this dish came out in just 10 minutes. Make this easy egg masala curry for a large gathering with a touch of chopped cilantro. It's an inexpensive and high in protein packed serving dish. 

Spicy and Tangy Egg Masala Curry

Spicy and Tangy Egg Masala Curry

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
2 boiled and peeled eggs
2 tablespoons of cooking oil
1 cup tomato puree
1 medium size, finely chopped onion
1 teaspoon garlic paste
1 teaspoon ginger paste
1 bay leaf
1 cinnamon stick
5 black peppercorns 
4 cloves
1 tablespoon red chili powder
1/2 tablespoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
1/2 teaspoon garam masala powder
2 tablespoons chopped cilantro or coriander leaves
Salt to taste

Method:


Spicy and Tangy Egg Masala Curry Cooking Process
  • In a saucepan, bring water to boil and gently add eggs into the water. When the eggs are in, lower the flame so that the eggs boil in gentle amount of bubbles. Cook for 10 minutes. 
  • Meantime, in another sauce pan, boil water and add 4 medium size washed tomatoes and let them boil for about 5-8 minutes. Once they are done, gently peel away the skin of tomatoes and blend it well into a fine paste or tomato puree.
  • Once the eggs are finished cooking gently drop them into ice water for about 3-5 minutes. Now, gently give them several taps on your countertop so that the shell peels off easily.
  • After peeling, you can store eggs in refrigerator for maximum 5 days and enjoy using them in sandwiches, salad or egg curry whenever you want!
  • In a pan, heat cooking oil on a medium flame. Now add 1 bay leaf, 1 cinnamon stick, 5 black peppercorns, 4 cloves and let it fry for 1 minute until fragrant. Add finely chopped onions and cook until it start to turn golden brown in color. Stir occasionally.
  • Add tomato puree, 1 teaspoon ginger paste, 1 teaspoon garlic paste, half teaspoon salt, 1 tablespoon chopped cilantro or coriander leaves and cover the pan. Let it cook on a low flame for about 3 minutes to deepen the flavors.
  • Now add 1 tablespoon red chili powder, 1/2 tablespoon turmeric powder or haldi, 1 tablespoon coriander powder or dhania powder, 1/2 teaspoon garam masala powder and salt to taste. Mix the masala properly and cook for 1 minute. When the oil separates from the mixture, gently add boiled and sliced eggs. Add half cup of water and cover the pan, Cook for 5 minutes on a medium flame. 
  • Adjust the seasoning and salt. Garnish with chopped cilantro or chopped coriander leaves and Serve hot with roti or pulav.
I hope now you know how to perfectly hard boil eggs in an easy way so that they come out beautifully each time. 

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Wednesday, April 27, 2016

Semolina Pancake/ Uttapam Recipe

Growing up in a multicultural Mumbai township meant I was well exposed to different cultural cuisines of India. One of the famous, appreciated and addicted cuisine in Mumbai comes from the roots of south india. Apart from poha and upma, south indian food like idli, medu wada's, dosa and different type of savory pancakes are highly favorable variety of breakfast food choices of the Mumbaikar's. 

During the pre-teen years, I was a south indian food hater, but later on knowing its health benefits I fell in love with white food. South Indian cuisine is predominately made up of rice, lentils or semolina with less oil and spices. They prefer to compliment the combination of coconut and rice dishes with sambar. Sambar is basically a lentil based vegetable stew cooked in a slow cooker with lots of veggies like eggplant, drum sticks and my favorite pumpkin. Mama used to make the sambar and coconut chutney or sauce every time we had an idli or dosa menu at dinner. Idli is a yummy steam cake made up of rice and lentil batter, it is soft and fluffy Indian dish. If you prepare idli batter a day earlier than it is a less than 8-10 minute instant lunch or snack. Idli is considered as one of the healthiest and nutritive food for breakfast and as being an oil-free recipe it is advisable to count such recipe's in our diet chart. 

Mama used to serve hot idli's out of the steamer while I used to do the plating part. I love to eat idli's by drizzling gentle amount of sambar and coconut chutney all over it as the idli's are so soft and spongy that they can merely absorb all the sambar and chutney giving a very delicious and flavorful taste. Mama makes idli in an idli maker by brushing little bit of cooking oil and then pouring a big spoon of idli batter. The smell of steam idli's has raised my craving! I remember, I used to gobble up about 10 idli's in a row. This craving has pushed me to make something close to south Indian food, and here I am with this crispy and delicious cheesy uttapam or pancake recipe.

Semolina pancake or Rava Uttapam is a recipe highly eaten in Asia. Uttapam is a quick snack as it doesn't demand fermentation. Soaking semolina for about 15 minutes is all it takes. Kids would love it as its base is crispy, less spicy yet tasty and finger licking if garnished with grated Parmesan cheese.


My cooking mantra is to use simple ingredients and cook tasty, healthy food. This recipe doesn't require much preparation as you only have to chop and add up a few ingredients and your another easy snack is ready to serve. It is a perfect dish when you are on a diet as it is light, less oily and you can add your veggies!. If you don't know cooking and you want to amaze your loved ones or friends then this recipe is a must try. As semolina pancake was the first snack, I had tried to cook and it turned out really good. I hope newbies enjoy cooking and eating!

Semolina Pancake/ Uttapam Recipe

Semolina Pancake/ Uttapam Food Recipe

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Serves: 2 persons

Ingredients:


Tomatoes, Onions, Green Chilies, Semolina, Rava, Suji

2 cups Semolina or suji or rava
Few tablespoons of cooking oil or ghee, as per your liking's
1/2 cup sour yogurt
1 large size, finely chopped onion
1 medium size, finely chopped tomato
2-3 chopped green chilies
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon baking soda or 1 teaspoon Eno fruit salt
Salt to taste

Method:


Pan Cake Cooking Process
  • In a bowl, add semolina or rava, 1/2 cup yogurt, half teaspoon red chili powder, 1/2 teaspoon baking soda, salt to taste and add little water. Mix properly into a fine paste or batter. Leave it aside for 15 minutes.
  • Meanwhile, chop onion, tomato and green chilies. You can also add chopped capsicum or different colors of bell pepper to make it look beautiful and fascinate your kids. My husband hates capsicum so I have avoided using it.
  • In a non-stick pan, heat oil or ghee, spread the batter with the help of a big spoon, 2 big scoops of batter is enough size for pancake.
  • Spread the batter with the help of the spoon. Pancake or Uttapam should be thick and round in shape.
  • Now sprinkle all the chop veggies, chopped onion, chopped tomatoes and chopped green chilies. Press the veggies with the help of the spoon. I always press them gently with the help of my palm. Pressing them with a spoon is a very important step, otherwise they will turn mess while flipping the uttapam to the other side.
  • Cover it with a lid and let it cook for 5 minutes in a medium flame. Check occasionally and flip it to the other side when it turns little brown and crispy.
  • Add butter or ghee when the other side is cooking. Flip it to the other side after 5 minutes.
  • Remove it to a plate and sprinkle half teaspoon of red chili powder, garam masala powder or pav bhaji powder and garnish with chopped cilantro and grated Parmesan cheese if desired.
  • Serve hot with coconut chutney or tomato ketchup.
You can garnish it with chopped cilantro and grated Parmesan cheese.

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Monday, April 25, 2016

Simple Bottle Gourd Curry/ Lauki Ki Sabzi

Call it lauki or bottle gourd - in gujju we go by the name of "dudhi", it's a staple veggie cooked regularly at my Mom's place. Papa favor's to drink lauki juice after his daily morning brisk walk as bottle gourd has low fat and cholesterol level. Growing up in a health conscious family puts a lot of impact in my food intake, I remember a complex set of rules and regulations about eating food from my childhood, we were always instructed to drink boil water & eventually filtered water for this purpose. When we ate out we always bought mineral water, especially at casual and street like food places we weren't allowed to eat salads and fruit chat, maybe because those stuff were likely to be washed with running tap water. We were allowed to gobble down only at trusted places, these set of rules were superior and meant to be followed so that we could protect ourselves from various diseases. I tried to restrict myself from all this food hygiene habits, but during my teenage I tried to drink juices and other yummy street food without letting my parents finding out. But due to my sensitive health issues I was always instructed to eat simple and dull food with a mere suggestion of spice. 

I always hated Lauki juice or spinach soup in the mornings so my Mom always tried to make different dishes out of this green vegetable's. Lauki is an absolute must have in summers due to its maximum water content. We tend to sweat a lot during our workouts or day-to-day activities so this green veggie will definitely help our body to cool down.

Today I will be sharing with you the quick and easy recipe with all the simple ingredients available in your kitchen. One tip mama always gave me is that before buying lauki or bottle gourd, always slice a piece of lauki and taste it, if it tastes bitter then avoid buying it otherwise your lauki juice or any other lauki recipe can be a waste due to its bitter taste. Try this nutritive vegetable recipe and share your comments with us!

Simple Bottle Gourd Curry/ Lauki Ki Sabzi 

Simple Bottle Gourd Curry, Lauki Ki Sabzi Food Recipe

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
1 cup Lauki or Bottle gourd
1/2 cup whisk, yogurt
3 tablespoons cooking oil
1 medium size, finely chopped onion
2 large size, roughly chopped tomato 
1 tablespoon garlic paste
3 tablespoons red chili powder or lal mirch
1 teaspoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
1 tablespoon cumin powder or zeera powder
1/2 teaspoon mustard seeds or rai
Salt to taste
1-2 cup water
  Method:


  • Wash bottle gourd and peel its skin, chop it into medium size pieces like we normally dice potatoes.
  • In a pan, heat cooking oil under a medium flame, add half teaspoon of mustard seeds or rai and let them pop for a few seconds.
  • Add chopped onions and saute until they turn transparent. Now, immediately add chopped tomatoes and let it cook for 2-3 minutes. You can also add tomato puree instead of chopped tomatoes.
  • Add garlic paste, 3 tablespoons of red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander powder and 1 tablespoon cumin powder. Let the mixture cook until the oil separates from the sides.
  • Add half cup yogurt and chopped lauki or bottle gourd, allow it to cook for a minute or two and mix properly. Add 2 cups of water and bring it to boil. Cover the pan and stir occasionally. You can also add chopped potatoes along with chopped lauki. Let it cook on a medium flame for about 10 minutes.
  • Adjust the seasoning and salt. Initially, add 1 tablespoon of red chili powder if you do not prefer too much of heat in your food.
  • Garnish with chopped cilantro or coriander leaves and Serve hot with steam rice and buttermilk!

Home Made Crispy Chicken Zinger Burger Recipe

Hope everyone is having a great weekend. Today, I will be sharing a light weekend kid-friendly meal. This burger was inspired by my sister's recipe. I have managed to minimized the ingredients so that I can deliver quick and delicious chicken burger to my niece and nephew's. They enjoy this crispy coated chicken burger. Newbies can easily make this cheesy delight chicken burger at home to surprise your mom on Mother's Day! Just few steps like marinating - dipping - coating - frying and you've made a perfect Chicken burger to impress your loved one's.

Chicken burger for breakfast, chicken burger for lunch, chicken burger for dinner, Chicken burger, Chicken burger, Chicken burgerrrrr's! Simple recipe, Doesn't need more effort and ingredients...And your kid's will love you!

Crispy Chicken Zinger Burger

Home Made Crispy Chicken Zinger Burger Recipe

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Serves: 3-4 persons

Ingredients:
3-4 Chicken breast pieces, press them with the help of your palm so that they become little thin.
1/2 teaspoon grounded Black pepper 
1/2 teaspoon Baking soda
1 teaspoon Garlic paste
1/2 tablespoon Mustard paste
1 cup Tomato ketchup
2 tablespoon Chili sauce
2 tablespoon Cornstarch
2 tablespoon All-purpose flour or maida
1 cup Milk for mixing
1 cup All-purpose flour or maida for coating chicken pieces
2 tablespoon Salt
4 Buns, easily available in stores
1 cup mayonnaise
4  Cheese slices
1 cup Onion slices
1 cup Cucumber slices

Method:
  • In a bowl, add chicken breast pieces, 1 teaspoon garlic paste, half teaspoon grounded black pepper, half teaspoon salt, 1 tablespoon tomato ketchup and 2 tablespoon chili sauce. Mix properly with clean hands and marinate chicken for about 15 minutes.
  • For batter, in a bowl, add 2 tablespoon cornstarch, 2 tablespoon maida or all-purpose flour, 1/4 teaspoon salt, half teaspoon baking powder, 1/2 tablespoon mustard paste and 1 tablespoon chili sauce. You can adjust the spiciness per your liking. Mix well and make a medium thick paste by slowly adding milk and mix properly while adding milk to avoid lumps.
  • For coating, in a plate, add 1 cup of maida or all-purpose flour. Isn't it easy-to-make snack for your kids!
  • Lets start frying marinated chicken pieces, Heat cooking oil in a pan, you can either shallow fry or deep fry chicken pieces. I have shallow fried them. Dip marinated chicken pieces into the batter one-by-one and coat it with maida or all-purpose flour. If you want a crispier coating, then dip the coated chicken again into the batter and coat it again with maida or all-purpose flour & fry chicken pieces into medium-hot oil.
  • Let each side of chicken cook for 8-10 minutes until crisp and golden-brown in color. Do not turn the chicken pieces once added for frying otherwise the coating will get separated from chicken pieces so let it cook for 8-10 minutes on each side.
  • Remove the chicken pieces on a plate once it is crisp. Leave it aside.
  • In a frying pan, cook buns for 2-3 minutes on each side. Remove them on a plate, spread mayonnaise, chicken piece, slices of cucumbers, top with cheese slice, tomato or chili sauce, Enjoy! 
  • You can even put other salads like slices of tomatoes, onions and even lettuce as you like.
This is a great healthy recipe for your kids as it has all the hidden nutrition in the form of salads that your kids hate to eat at times. So, try this burger and make your family and kids happy at home without affecting your pocket.

Sunday, April 24, 2016

How To Make Tangy & Spicy Tamarind Dip/ Chutney

Sauce plays a very important role in adding flavor or texture to a food and specially when if you're hosting a party. Creamy sauce goes well with pasta or any Italian dishes, applesauce can be served with meat chops, spicy sauce tastes great with wraps or rolls and tangy sauce can be a real star if served with right appetizer. If you're crazy behind fried or BBQ chicken, meat or fish, then this sauce is a must try. Serve any veg or non-veg appetizer with this not-so-difficult chutney or sauce.

I remember, I had this with potato cutlets at my Mom's place few month's ago. It was a bit sweet, spicy and tangy. I have twisted this sauce a little bit. You can control its ingredients the way you want. I have made this with a few ingredients and simmer on the stove for less than 25 minutes and your yummy sauce is ready to serve with any of your favorite dishes. It is my husband's topmost favorite sauce so I always prepare and keep it in the freezer as it lasts for almost a week. 

Tangy & Spicy Tamarind Chutney/Sauce

 Tangy & Spicy Tamarind Chutney, Tamarind Sauce, Imli Ki Chutney

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4 persons

Ingredients:
1 cup unseeded, Tamarind
1 cup Water
2 tablespoons Red chili powder
1/2 teaspoon Black salt
1/2 teaspoon roasted Cumin seeds or Zeera powder
Salt to taste

Method:
  • Dry roast zeera or cumin seeds in a frying pan until fragrant, Let it cool and grind it into fine powder. 
  • In a vessel or pan, add one cup of water and bring it to boil.
  • Now add 1 cup unseeded tamarind, 2 tablespoons red chili powder, 1/2 teaspoon black salt, 1/2 teaspoon zeera or cumin powder and salt to taste. Stir well.
  • Simmer over low heat for about 10 minutes and stir occasionally.
  • Once the mixture thickens and tamarind forms paste turn off the flame.
  • Transfer the liquid through a sieve into a bowl and keep pressing the pulp with the help of a spoon. Discard all the leftover fibers from the sieve. Let it cool and store it in the refrigerator.
  • Serve chilled with BBQ chicken, chicken tandoori, BBQ fish, Roasted meat or any smoky dishes. It's simple and tasty combination which can be served along with salads.

You can also add 1 tablespoon of sugar for sweet and tangy taste. My family prefer's tangy and spicy version of tamarind sauce so this dipping is the real star of the menu to die for! To save time, simply make this chutney in 2-3 days advance and freeze it!

One-Pot Peas And Potato Dry Curry/ Aloo Matar

I love potatoes either boiled or merely tossed with few spices. Mama adds potatoes in most of the recipes she makes as potatoes can turn any boring food an enjoyable savory meal. Today, I am going to share mama's recipe of potatoes and green peas curry that I have grown up eating. Mama has always hand-fed me as I had a very bad practice of finishing my college assignments at the last minute, I have also come to realize that I had always ignored food over work due to deadlines and the pressure of multiple projects. She used to feed me when I was busy packing my stuff. Maybe that's the only reason I have always eaten more when hand-fed, the memories of those times bring back the simple pleasures of teenage.

There are times when we are tired of eating lentils and green leafy vegetables at lunch and that is when the hero of recipe "potatoes" gets mingled with green peas. If you're tired of eating non-veg meal, then this dish is for you! Aloo Matar or Potato and green peas curry is cooked in a spicy and tangy seasonings, It's a not a regular recipe prepared with tomatoes or onion sauce, just a touch of spices and a yummy dish is ready to eat. Aloo Matar recipe starts with an aromatic flavor of spices that makes a pleasant appearance with steam rice or chapati. 

Indian food has a reputation for being difficult and time-consuming but my recipe's breaks down into a simple technique with shockingly delicious results. Here's what I have learned so far from my mama's cookbook and this one tastes damn good. Try this delightful dish of potatoes and green peas with handy ingredients that can be served anytime of the day.

One-Pot Peas And Potato Curry/ Aloo Matar



Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 3 persons

Ingredients:
1 cup green peas
1 large size potatoes, avoid peeling its skin and cut them into dice.
2 tablespoons of cooking oil
2-3 tablespoon red chili flakes
1/2 teaspoon coriander powder or dhania Powder
1/2 teaspoon cumin powder or zeera powder
1/2 teaspoon turmeric powder or haldi
1/2 teaspoon cumin seeds or zeera
1 teaspoon raw mango powder or amchur powder 
Salt to taste
1 cup water

Method:
  • Heat oil in a large saucepan over a medium-high heat and add half teaspoon of cumin seeds or zeera and let them pop for a few seconds. As soon as they pop and flavor the oil, all at once add green peas and diced potatoes. Let them fry for about 5 minutes.
  • Now, add 2 tablespoons red chili flakes, 1/2 teaspoon turmeric powder, 1/2 tablespoon of coriander powder, 1/2 tablespoon of cumin powder and salt to taste. Mix until fragrant, for few minutes. Add red chili powder as per your choice, I prefer extra spice in my food so I don't mind extra heat!
  • Now add 1 cup of water, stir and bring it to simmer and cover the lid. Let it cook for about 15-20 minutes under a low-medium flame. Stir occasionally and keep checking the consistency of the liquid. You can add little water if the water has evaporated and the veggies are uncooked.
  • Turn off the flame when the liquid has reduced into a thick stew and all the spices have melted. Adjust the seasoning and salt as needed. Add 1 teaspoon of amchur powder or lemon juice. Garnish with chopped cilantro, optional.
  • Serve hot with Roti, Chapati or Zeera rice.
You can also add cottage cheese, eggplant and drumsticks - any veggies you like. 


Friday, April 22, 2016

Fried Potatoes In Tangy Sauce/ Khatte Aloo Recipe

Everyone loves potatoes from kids to oldies. Potatoes can make a great meal for Vegetarians as they help to fill you up and they taste yummy even if it is spicy, salty, tangy as well as sweet. Eat potatoes with any vegetable or meat, it just blends well. I think it enhances the taste of any meal if served right. I can even eat boiled potatoes sprinkled with salt on it. Maybe I am a higher level of foodie who can even enjoy eating boiled stuff without any spice. That's the way I am and I am sure you too must be enjoying eating crazy stuff which may sound strange to some. But we are hoggerz, we can eat anything we want after all food keeps us happy.

Today's recipe is Khate Aloo which means Tangy Potato. You guys must be thinking what's wrong with me, why am I just focusing on Veg Hoggerz these days!. Well, there is nothing like veg or non-veg as our body needs all the vitamins so why not vegetables. Eat everything possible from non-veg to veg. I can understand not all can eat non-veg because of religion or health issues. But I request Non-veg hoggerz to eat colorful and beautiful vegetables at least once or twice in a week for healthy life.

This recipe is simply the easiest recipe you can make and serve as snacks in just 10 minutes. After a busy and stressful day, If you don't have an excitement and energy in preparing snacks for your family, then try this one and give yourself a break. It is an Indian and Pakistani snack which I had tried in one of the Pakistani restaurant. I have minimized the ingredients and twisted it with spicy flavor. If you have leftover tamarind pulp or boiled potatoes, then simply toss them together and serve it in a big bowl with chopped cilantro.

Fried Potatoes In Tangy Sauce/ Khatte Aloo Recipe

Fried Potatoes In Tangy Sauce, Khatte Aloo Recipe

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Serves: 2 persons

Ingredients:
1 tablespoon Cooking oil
3 large size boiled, peeled and chopped Potatoes
Water for boiling potatoes and for tamarind pulp preparation
1 cup Tamarind pulp
3-4 tablespoons Chili flakes
1/2 teaspoon Cumin seeds
1 tablespoon roughly chopped Cilantro or coriander leaves
Salt to taste

Method:
  • In a pan, add 4 cups of water and bring it to boil. Add 3 washed potatoes and let them boil for 10 minutes. Keep checking them by using a fork. If the fork comes out easily, then the potatoes are done. Turn off the flame and remove them in a plate. Peel them and slice them into large pieces. 
  • In another pan, boil 1 cup of water and add unseeded tamarind and let it boil for 5-8 minutes until the liquid thickens. Now, turn off the flame and transfer the liquid into a bowl through a sieve. Keep pressing the tamarind fiber with the help of the fork so that all the tamarind pulp gets separated from the fiber into the bowl. Discard the fiber and keep the tamarind pulp aside.
  • I always use leftover tamarind chutney or sauce in Khate Aloo as it saves a lot of time. You can even boil potatoes and refrigerate it 2-3 days earlier so that you can make this snack in 10 minutes. This is how I prepare things in advance!
  • In a pan, heat 1 tablespoon of cooking oil, add half teaspoon cumin seeds or zeera and let them pop for a few seconds. You can also add roasted and crushed cumin seeds or zeera as a substitute.
  • Now add tamarind pulp, 3 tablespoons of red chili flakes and salt to taste. Combine the mixture and fry for a minute. 
  • Now add boiled potatoes, chopped cilantro or coriander leaves and gently mix the boiled potatoes with the pulp mixture. Adjust the seasoning and salt. You can reduce chili flakes and tamarind pulp as per your liking's.
  • Let the potatoes cook in low-medium flame for about 8 minutes. Check occasionally.
  • Remove in a plate and garnish with chopped cilantro. Serve hot.
You can serve it with nachos and believe me it tastes superb! My husband loves it and so do I :) 

Thursday, April 21, 2016

Spicy and Tangy Okra Masala In Yogurt Sauce

Presenting you the third recipe of Okra or Bhindi. If you've been following me for a while, you must be thinking how obsessed I am with this lady finger or okra. If you're like me, if you have lots of Okra lying in your vegetable basket, you don't know exactly what to do with it than you're on a right page! Here are few recipe's that taste different, look different and most importantly are easy-to-make. Simply type "Okra" and check out Okra or Bhindi recipe's.

Okra doesn't take much time and effort in cooking. This recipe is quick, easy, spicy, tangy and delicious. I always try to use yogurt in veg or non-veg curry dishes as yogurt is considered as best cure for our skin as well as for stomach problems. I have been using a few ingredients and masala or spices in my recipe's so that it doesn't affect our time as well as it turns out delicious in a minimal effort. Grab those spices from your kitchen and try this tasty version of Okra.

Spicy and Tangy Okra Masala In Yogurt

Spicy and Tangy Okra Masala In Yogurt Sauce, Bhindi Recipe

Preparation Time: 10 minutes
Cooking Time: Less than 20 minutes
Total Time: 30 minutes
Serves: 2 persons

Ingredients:
1 cup diced Okra or Lady finger or Bhindi
2 tablespoon Cooking oil
1 small size chopped Onion
1 large size chopped Tomato
1/2 cup, whisk Yogurt
2 teaspoons Red chili powder
1 teaspoon Cumin or Zeera powder
1 teaspoon Garlic paste
1/2 teaspoon Coriander powder or Dhania powder
1/2 teaspoon Turmeric powder or Haldi
1/2 teaspoon Zeera or Cumin seeds
1 teaspoon chopped Cilantro or Coriander leaves 
Salt to taste

Method:

  • Wash okra properly and trim its head & tail. Cut down into pieces.
  • In a pan, heat cooking oil and add half teaspoon of cumin seeds and let them pop for a while.
  • Now add chopped okra pieces and let it saute for about 3-5 minutes on a medium flame. When okra changes its color, turn off the flame and remove them on a plate.
  • In the same pan, add chopped onions and let it fry until transparent. Add chopped tomatoes and cook for 2-3 minutes on a medium flame. Now add 2 teaspoons of red chili powder, half teaspoon haldi or turmeric powder, 1 teaspoon of cumin powder or zeera powder, half teaspoon coriander or dhania powder and 1 teaspoon of garlic paste. Mix well and let it cook until the mixture leaves oil. 
  • Now add yogurt and cook for 2 minutes. Add okra and mix well. Cover the pan and let it cook on a medium flame. Adjust salt and spices as needed.
  • Garnish with chopped cilantro or coriander leaves. Serve hot with wheat Chapati or steam rice.

I hope Veg Hoggerz will enjoy cooking and eating this Okra recipe in delicious yogurt sauce!

If you like the recipe then subscribe on link below for latest food updates !!!

Wednesday, April 20, 2016

How To Make Millet Flat Bread/ Bajra Roti At Home

Bajra roti is one of the healthiest roti you can eat during winter's. I personally prefer eating Bajra roti or Indian flat bread as it helps digestion and promotes heart health. Bajra grain is always added in the diet chart of Indian or Asian houses. It is one of the easiest, fun to make and oil-free form of flat bread that you should give a try. Eat it with meat curry or any dal and vegetable curry, you will simply love the combination. 

Are they gluten-free? Well, yes, these roti's are the best option for gluten-intolerant people. I sometimes make multi-grains roti, jowar roti, makai or maize flour roti and wheat flour roti. Roti or chapati's are a staple food in Indian houses. There is not a single day where we have missed to eat any kind of Indian flat bread with any veg or meat curry. My mantra is to eat healthy & live healthy. Whatever we eat reflects on our skin. So, always try to eat home-made healthy food!

Let's make this nutritious and hearty Indian flat bread.

Millet Flat Bread/ Bajra Roti

How To Make Millet Flat Bread, Bajra Roti At Home

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serve: 2 persons

Ingredients:
2 cups Bajra flour or Millet flour
1 teaspoon Ghee
Water for kneading 
Salt to taste

Method:
  • In a big bowl, add 2 cups of Bajra or millet flour, 1 teaspoon of ghee, salt to taste. Mix properly.
  • Slowly add lukewarm water and knead bajra flour into a smooth dough.
  • Always note that, If your dough is hard or dry then add little water and knead well. And if the dough is sticky which means you have added alot of water while kneading then add dry bajra flour and knead into a smooth and soft dough.
  • Meanwhile, heat the frying pan.
  • Make medium size balls out of dough. Apply little water on your palm and flattened the dough using the palm of your hands and shape them into roti's. Whenever you feel that the roti is not forming the desired circular shape then you can apply little water on your palm and continue shaping the ball. 
  • This is the traditional way to make Bajra roti's using palms.
  • If you're not comfortable with this, you can try this method
  • Simply dust the flour or brush oil on the plastic sheet and place one dough ball in the center of the plastic. Now, put another plastic on the top of the dough balls. Gently roll the dough in roti. As Millet or Bajra dough is sticky and delicate, this idea will make rolling easy for you. Bajra or Millet roti should not be so thin otherwise it will break while transferring it on the frying pan.
  • Gently remove or peel the top plastic & lift the roti from the rolling board with the help of left or right palm as per your comfortableness and gently peel the other side of plastic and place it on the hot frying pan.
  • While it is cooking, you can roll on the next Millet or Bajra roti. Always keep checking, or it will burn. Once you see that both the side has brown spots on it you can turn off the flame. 
  • Smeared with little ghee. I prefer oil-free roti. Serve hot with Baigan Bharta, Sarson ka sang, Green leafy vegetables, Meat or Chicken curry.
Do share your comments with us and stay updated with more recipe's.

Tuesday, April 19, 2016

Smoky Baingan Bharta Recipe

Baigan Bharta literally means large, dark purple, pear shaped eggplant that is roasted over a slow flame for a pluppy, soft and aromatic taste and texture. It is spicy, mashed and tangy vegetable dish ideally eaten during winter time. In our house, we prefer to eat this delicious eggplant recipe with bajra or millet roti to intensify its taste!. I am emotionally attached to this recipe, for the reason that it's my Mom's favorite meal. Mama loves to eat this particular recipe with a small white bulb of spring onion salad. She would simply remove the damaged tops and slice them lengthwise finishing with a dash of salt and black pepper. I wish I could make this particular one on Mother's day and surprise her with my astonishing cooking skills. But as it is said, better late than never, right! Knowing my lazy attitude towards cooking have always puzzled and troubled her as some habits are tough to break! But now I think she is a proud mama who is happily browsing a different variety of my yummy recipe's from the city of south Mumbai.  



I have always loved this veggie delight and so does my friends and neighbors. They have always insisted me to share this easy peasy, smoky bites of the mashed eggplant recipe on my blog. And here I am with this 20-minutes of easy vegetable recipe!

Baingan Bharta is an instant recipe and a perfect dish for veg lovers! When my family is tired of eating same chicken Keema or minced Keema curry, I tend to replace chicken with eggplant and it turns out really good! My family and everyone loves it! It is not so time consuming like any of the other recipe's. Just a few ingredients and our large bowl of Baigan Bharta is ready to serve. 

Let's start with cooking! 

Baingan Bharta or Eggplant Recipe 

Smoky Baingan Bharta Recipe www.thehoggerz.com.jpg


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2 persons

Ingredients:
2 Eggplants
2 tablespoons of Cooking oil
2-3 Spring onions
2 medium size chopped tomatoes
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 tablespoons Red chili powder
1 teaspoon Cumin powder or zeera powder
1 teaspoon Coriander powder or dhania powder
1/2 teaspoon Garam masala powder
1/2 teaspoon Turmeric powder or haldi
Pinch of Raw mango powder or amchur powder
Salt to taste


Method:



  • Place eggplants on the open flame and roast it until it is cooked. You can poke in and check eggplants using a fork. If the fork comes out easily it means they are done. Turn off the flame and peel the skin of eggplants.
  • Mash the pulp using a spoon or a fork and keep it aside.
  • In a pan, heat cooking oil and add chopped onions from the spring onions. Do not add the green leaves. We will be adding chopped green leaves at the end of the cooking process.
  • Add chopped tomatoes after onions turn transparent. Add pinch of salt, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste and saute for a few seconds.
  • Now add half teaspoon turmeric powder or haldi, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 tablespoons of red chili powder and cook until the mixture leaves oil from its sides.
  • Add mashed eggplant and mix well. Add a pinch of amchur powder or raw mango powder as tangy you want, half teaspoon garam masala powder and salt to taste. Adjust the seasoning and salt as per your taste.
  • Add chopped green leaves and mix Baingan bharta properly, Let it cook on a medium flame for about 10 minutes. Garnish with chopped cilantro or coriander leaves and lemon wedges. Serve hot with bajra rotla or roti.
You can use whisk yogurt instead of chopped tomatoes if you have picky kids who always complain about the chunks of tomatoes. 

You can make Bajra roti in an easy way by just searching "Bajra roti recipe" in our search recipe section or simply click here. I hope you and your family enjoy's this complete healthy meal.

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Monday, April 18, 2016

Make Alfredo Sauce in 10 minutes

Hello Cheese lovers!

When I was a kid, I was only aware of cheese spread & cheese slices that came in a tube or cube packets. I used to start my day by spreading a lot of cheese spread on brown bread with a warm glass of milk. Now a days, we have a lot of variety in cheese like blue cheese, Parmesan cheese, mozzarella cheese, etcetera and how can I forget cheese cream. A lot of cheese variety is available around us, but we don't know exactly how to make full use of it until we taste something different and delicious choice of food at our favorite food corners!

Alfredo sauce was something different that I had never tasted before. Once, I had ordered veg penne Alfredo sauce from an online food restaurant and for me, this sauce was a total hit in veg version. I never knew my love for cheese until I started preparing meals which only started with cheese & ended up with cheese. If you too are a cheese lover then this recipe is totally made for you!.

Sauce plays a very important role in noodle's, spaghetti & even as a dip. I have always tried to find an alternative for this sauce as if this cheesy sauce turns out miserable then it will definitely affect my pocket, as the sauce is only made up of milk products. After trying & struggling through a lot of mess I finally got it right with few research & obviously mistakes. This is one of the uncomplicated sauces I have prepared by far. Alfredo sauce can be a simple pleasure treats for your friends & family.

Its the quick & easy sauce mainly used in Pasta dish. This sauce is not an ordinary sauce cooked in tomato sauce or soya sauce. It is only made with milk products & nothing more. As the cheese melts, the sauce forms the rich & a smooth coating on the pasta. I have finally found the exact sauce for me & you which is one of the quickest sauce recipes! Your taste buds will thrill to this exciting blend of creamy and thick sauce. This creamy delight can be served in multiple ways with steam broccoli or chicken. I hope you'll enjoy this Italian sauce with pasta at home. 

Alfredo Sauce

Make Alfredo Sauce in 10 minutes

Preparation Time: 10 minutes
Cooking Time: Less than 10 minutes
Total Time: 20 minutes
Serves: 3-4 persons

Ingredients:
1/2 cup Butter
8 Oz Cream cheese
2 cups of milk
6 Oz Parmesan cheese
2 tsp Garlic powder
1 tsp Black pepper

Method:
  • In a saucepan, add butter & let it melt on a medium flame.
  • Add cream cheese & garlic powder & whisk well until it turns smooth.
  • Slowly add milk & keep on stirring to avoid lumps.
  • Now add grated Parmesan cheese & grounded black pepper.
  • Turn off the flame once you have reached the desired consistency.
  • You can add milk if the sauce has thicken rapidly.
  • Mix it with boiled pasta. Serve hot.   
  • You can try this sauce as a cheese dip. It really tastes amazing with potato fries, pasta & garlic bread.

Once you've mastered in making the exact smooth, thick and creamy sauce at home, you'll surely get addicted in making it at home every time. It is the perfect accompaniment to countless meals. I always prefer serving it directly after being prepared as it is one of the delicate sauce.

If you do not prefer eating it straight away you can serve it separately with pasta instead of mixing Alfredo sauce while making pasta.

Do comment & share your experience if you've tried making this sauce :)

Saturday, April 16, 2016

Stir Fried Okra /Bhindi Recipe

Vegetables have a lot to do for the betterment of our health. I cannot ignore veggies due to its vitamin content, I can surely survive without any non-veg meals, but I cannot continue to live without veggies. My life feels complete with a daily dose of vegetables, but it's not that I like all types of veggies, I am a cluster bean and okra hater! Unfortunately, these two veggies, especially "okra" is available in year round in Mumbai. For this reason mama tried to cook this selective smooth, bright green and fresh okra every week. She always have presented this green veggie in different taste and look by adding yogurt or buttermilk in her okra recipe's, its white color that blends perfectly with any meal giving a thick and a little sour taste. I like the mild tart taste of yogurt coming from raita or salad, curry or just buttermilk! This little idea of adding yogurt in okra has changed its overall impression.


I think okra is the only veg that is available not only in Mumbai but elsewhere. It's like where ever I go, okra follows! The quick fix when I have nothing in the house for lunch routine, I would simply scrap an avocado onto my piece of bread, "avocado toast" like it was a thing! Or simply spread nutella over a bread!



Now, some time later and many fads in-between, okra is getting in. Okra that happens to be stir fried and served with hot chapati's, say it was lunch and you couldn't be bothered to go out to the store. 

I have made this nice little recipe to have in your back pocket for those days when lunch or dinner needs to be cozy and comforting, but also tasty. This recipe is the quickest, easiest & tasty dish you can pack in your tiffin for lunch. 

The best part is that you don't have to struggle for different ingredients in grocery stores for preparation. All you have to do is, chopped those cute little tomatoes & onions & here you're ready for cooking! This is the best vegetable recipe for me as it turns out effortlessly delicious.

Stir Fried Okra Recipe

Stir Fried Okra, Bhindi Recipe

Preparation Time: 5 minutes
Cooking Time: Less than 20 minutes
Total Time: 25 minutes
Serves: 2 persons

Ingredients:
1 cup chopped Okra or Bhindi
2 tablespoons cooking oil
2 large chopped tomatoes
1 medium size chopped onion
1-2 tablespoon red chili powder
1/2 tablespoon turmeric powder
1 teaspoon cumin seeds powder or zeera powder
1 teaspoon coriander powder or dhania powder
1/2 teaspoon of amchur powder or you can use lemon juice as a substitute of amchur or raw mango powder
Salt to taste.

Method:
  • Clean the okra by washing it properly, Trim the head & tail of okra. Cut down into pieces. You can even slice okra into diagonal pieces to make it look more attractive & presentable.
  • In a pan, heat 2 tablespoon oil & add half teaspoon cumin seeds and let them pop. Add chopped okra pieces and fry them until its stickiness goes away. Fry them for 5 minutes on a medium flame. Turn off the flame and remove the okra on a plate.
  • In the same pan, add 1 tablespoon cooking oil, fry thinly sliced onion until transparent. Now add tomatoes and a pinch of salt. Let it cook on a low flame for 5 minutes. 
  • Add 2 tablespoons of red chili powder, half tablespoon of turmeric powder, 1 teaspoon of dhania powder or coriander powder and 1 teaspoon of cumin seeds powder or zeera powder. Mix well and add bhindi or okra pieces. Add half cup of water and cover the pan. Let it cook for 10 minutes.
  • Turn off the flame. Add chopped coriander, salt to taste and amchur powder or raw mango powder. Mix well and adjust the spices and salt as needed.
  • Remove to a plate and serve hot with roti's or chapatis and mixed salads. A complete meal with rice and dal fry!
Eating everything is so important for our body. Eat healthy and fresh and stay healthy! :)

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Make Tasty Chicken Pickle/ Chicken Achari At Home

I think my meal is always incomplete without a hint of mango and carrot pickle. There is a colony of jars in my kitchen, they come in varied sizes with patterned clip tops and glass surfaces. Achaar, a popular subcontinental pickle is made from vegetables that have been rubbed with spices and salt and is exposed to hot sun to dry. Once they have given up their moisture they are preserved in beautiful glass jars with mustard oil.

When I think of pickle only thing that strikes me is about all manner of sweet and savory ranges of mango, carrot, lemon, and other veggies of pickles and preserves!! Pickle made out of non-veg was something new to me, have you tried pickle using any non-veg item? I did and it had a wining end.

Today I will be sharing with you'll a very yummy, delicious, tasty and different variety of pickle recipe. When we are tired of eating same boring chicken gravy or chicken rice dish I opt for this spice star chicken pickle. Pickled chicken is one of my top favorite recipe in non-veg as it is spicy & tangy in taste. It has a thick gravy sauce where the chicken is cooked in a slow cooker on a low flame so that the chicken becomes tender & moist with full of flavors & aroma. The best part about this recipe is that you can save your time by storing it for 2-3 days & eat it when you want.

If you're a pickle lover then this is a must try recipe. You can use the same spice or masala to stuff those green bell peppers or green chilies to add a different version of salads. I normally stuff green chilies & add it into chicken pickle for extra spice. You can pickle with lamb, meat or chicken - as my family is a chicken lover, I always prefer chicken over anything. This popular dish goes well with chapatis or Indian flat bread & cumin seeds or zeera rice. You can add boiled peas & carrots in your rice for healthy menu. I ate too many spoonfuls with naan. Refrigerate this chicken pickle for 2-3 days, so that surprise guest visit will lead to fuss-free yummy lunch or dinner in no time.

My craving for this dish has just begun ;)

Make Tasty Chicken Pickle/ Chicken Achari At Home

Make Tasty Chicken Pickle, Chicken Achari At Home, Chicken Recipe

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 4 persons

Ingredients
4-5 pieces of Chicken
1/2 cup cooking oil
1 cup tomato purée
1/2 cup whisk yogurt
3 Anaheim green  pepper
1 tablespoon red Chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon aniseed
1/2 teaspoon nigella seeds
1/2 teaspoon fenu greek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
3-4 Cloves
1//2 teaspoon ginger powder
1/2 teaspoon garlic powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon lemon juice
Salt to taste



Method:
Step 1
  • In a deep pan, heat oil, add washed chicken pieces, 1 tablespoon ginger paste & 1 tablespoon garlic paste. Sauté until chicken changes its color.
  • Fry chicken for 5 minutes in a medium flame & remove chicken in a plate.



Step 2
  • In the same pan & cooking oil, add tomato purée & a pinch of salt. Let it cook on a low flame for 2 minutes 
  • For tomato purée, boil 2-3 cups of water in a vessel, add 3 juicy tomatoes & let them boil for 10 minutes. You can insert the fork into one of the tomato to check its cooking status. Remove them & Peel the skin of the tomatoes. Chop the peeled tomatoes & add it to a blender. Blend until it forms a fine paste.
  • Now, add 1 tablespoon Red Chili powder, 1/4 teaspoon Turmeric powder, 1/2 teaspoon Aniseed, 1/2 teaspoon Nigella seeds, 1/2 teaspoon Fenu-greek seeds, 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, 1/2 teaspoon Mustard seeds, 3-4 Cloves, 1//2 teaspoon Ginger powder, 1/2 teaspoon Garlic powder, 1 tablespoon Ginger paste, 1 tablespoon Garlic paste and salt to taste. Saute for a minute until oil separates from the masala.
  • Add half cup whisk yogurt & mix everything properly. Now add chicken & fry for 2 minutes. Add 2 cups of water & cover the lid. Let it cook for 45 minutes in a medium-low flame until the gravy forms a thick consistency. 
  • Meanwhile, slit Anaheim pepper with the help of a knife and remove the seeds from inside. Fill in the mixture of all the spices with 1 teaspoon of lemon juice. Put anaheim pepper in chicken mixture after 15 minutes of its cooking process. 
  • Adjust the spice and salt once the chicken is done. Serve hot with roti, chapatis or pulav.


Delicious Step by Step Home Made Chicken Pulav Recipe

Chicken pulav for all the carnivorous out there!

This recipe may look like a chinese fried rice but it is completely different in taste. It's delicious recipe with different whole spices & flavors. It doesn't taste like chicken biryani as it is less spicy and easy to make.

This is a popular dish in my family cooked by my mom-in-law and passed it on to me. I have altered the recipe slightly & I hope you too enjoy eating this version. Mom-in-law makes her chicken pulav with chili powder and fresh mint leaves for aroma, but for this recipe I have replaced red chili powder with green chili paste & coriander leaves paste. We love rice dishes in our house & this one is a unique rice dish as it is cooked only in chicken stock. So you can understand how healthy this delicious one pot meal is.

Chicken Pulav or Pulao

Delicious Step by Step Home Made Chicken And Potato Pulav Recipe

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hours, 20 minutes
Serves: 2-3 persons

Ingredients:
5 Chicken pieces 
2 cup washed and strained Basmati rice
1/2 cup Cooking oil
1 small thinly sliced Onion
1 medium size peeled and chopped potato
1/2 cup roughly chopped onion for chicken stock
1 small size roughly chopped tomato
1/2 cup whisk yogurt
2 tablespoon garlic paste
2 tablespoon ginger paste
3-4 cups of water
1 bay leaf or tej patta
2 cinnamon sticks or dal chini
2 black cardamom pods 
2 green cardamom 
1/2 teaspoon whole black peppercorn
1/2 teaspoon clove
1 small size star anise
Pinch of nutmeg powder
Pinch of garam masala powder
3-4 tablespoons green chilies paste, depends on how spicy you prefer.
2 tablespoon of coriander or cilantro leaves paste
1 tablespoon of roughly chopped cilantro or coriander leaves
Salt to taste

Method:
Step 1:
Wash rice for about 4-5 times and soak them in water for at least half hour before pulav preparation.

Step 2:
  • In a pan, add 3 cups of water, 5 Chicken pieces, peeled & chopped potato, 1/2 cup roughly chopped onion, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 bay leaf or tej patta, 2 cinnamon sticks or dal chini, 2 black cardamom pods, 1/2 teaspoon whole black peppercorn, 1/2 teaspoon clove, 1 small star anise, Pinch of nutmeg powder & salt to taste.
  • Boil for 10-20 minutes on a medium flame until the chicken gets tender.
  • Strain chicken soup or yakhni in a bowl as we will be using it later and keep chicken pieces aside in a plate.
  • In a pan, heat half cup of cooking oil (you can use less oil), add thinly sliced onions and fry them until it changes color to golden brown.
  • Now add roughly chopped tomatoes & a pinch of salt, add half cumin seeds or zeera, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 4 tablespoon of green chilies paste, 2 tablespoon of coriander or cilantro leaves paste. Stir fry for 5 minutes.
  • Add whisk yogurt, 2 green cardamom & cook until tomatoes get tender.
  • Add chicken pieces and mix everything properly. Simmer it for 2-3 minutes.
  • Now add yakhni or chicken soup & stir well. Add washed and soaked rice, pinch of garam masala, salt to taste & stir. Add chopped coriander leaves & close the pot. Cook under low heat for 15 minutes until rice is done.
  • Serve hot with yogurt salad.
Chicken stock or soup is the most important element for preparing chicken pulav so don't skip this step while making chicken pulav. It's quick, easy & healthy non-veg rice dish.

Delicious Mix Vegetable Pulav

Pulav is an another Asian dish in which rice is cooked in a seasoned broth. It is a popular rice dish around the world that can be prepared using meat, chicken, fish, rice & spices. This fragrant recipe is modified with different types of vegetables instead of any non-veg items.

It's one of the super easy dish because you just have to put all the veggies & ingredients in it and the dish comes out with a surprisingly healthy and tasty meal. Mama also adds grated coconut while steaming the pulav for the wonderful tang of bites and she has always presented the meal with a beautiful blend of yogurt and mint sauce,

Getting your family to eat veggies can be often difficult but believe me this can be a great kid-friendly meal as these veggies are so good & pretty!. Vegetable pulav tastes best with sweet Gujarati kadhi or buttermilk. I love to cook this light & healthy dish once in a week for a healthy gut.

Mix Vegetable Pulav

Delicious Mix Vegetable Pulav Recipe

Preparation Time: 10 minutes
Cooking Time: Less than 25 minutes
Total Time: 35 minutes
Serves: 2 persons

Ingredients:
4 tablespoon cooking oil (I prefer 3 tbsp Ghee)
2 cups basmati rice
2 medium size, thinly sliced onions
2 small, roughly chopped tomatoes
1/2 cup green peas
1/2 cup diced capsicum
1 medium size peeled and diced Potato 
1/2 cup peeled and diced Carrots
1 teaspoon cumin seeds or zeera
1 teaspoon mustard seeds or rai
4 cloves
1 bay leaf
4 whole black pepper
1 cinnamon 
1 small size, star anise 
1 tablespoon curry leaves
2 green chilies
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
Salt to taste

For Garnishing
1 tablespoon roughly chopped cilantro or coriander leaves
1/2 teaspoon dried pomegranate seeds

Method:
  • In a bowl, add 2 cups of Basmati rice & wash the rice for at least 4-5 times, soak it for 20-30 minutes.
  • In a deep pan, Heat ghee or oil on a medium flame and add 4 cloves, 1 bay-leaf, 4 whole black pepper, 1 cinnamon, 1 small size star anise, 1 tsp cumin seeds & mustard seeds. Let it saute for a minute until fragrant.
  • Add curry leaves, 2 green chilies & chopped onions. Fry everything till onion turns transparent.
  • Now add chopped tomatoes & let it cook for 5-8 minutes on a low flame. 
  • Add 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1 tablespoon cumin powder & half teaspoon turmeric powder once tomatoes are softened.
  • When you see oil separating from the onion-tomato gravy, add 1 tablespoon ginger paste, 1 tablespoon garlic paste & 1 tablespoon green chili paste. Saute well for a minute. You can adjust the spice as per your liking's.
  • Now add chopped carrots, peeled and chopped potatoes and half cup green peas. You can also add a half cup chopped cauliflower, chopped paneer or cottage cheese & boiled soy nuggets and fry them for 5 minutes.
  • Add all the drained rice & chopped capsicum, Fry rice for 2-5 minutes on a low flame. Now pour water, adjust the seasoning and salt. Cover rice & let it cook for 10-15 minutes.
  • Remove it in a plate & Garnish with grated coconut or dried pomegranate seeds & roughly chopped cilantro on top of the pulav. You can also top this meal with roasted veggies and garnish with basil.
  • Serve with Salads, Yogurt raita. I prefer to eat pulav with sweet & tangy curry & mango pickle.

Things that you should know:
  • Add water to rice until it is 1 inch above the top of the rice.
  • Avoid stirring the rice too much while it is cooking otherwise the rice will get very gummy. You can prefer to stir rice & check its texture & taste for only 2-3 times while its cooking. 
  • You can add any type of seasonal vegetables as desired.
  • You can also garnish pulav with dry fruits like chopped almonds, raisins and cashew nuts.

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