Last month , my coconut rice recipe got featured by FortuneFoods… And they sent me a bag of this amazing biryani rice..
It’s Sunday I decided to make Navratan pulao with the special rice..it is so called because it has 9 types of vegetables in it ..
Happy to share the recipe with you..
- 100 grams Paneer
- 1 Cup long grained basmati Rice
- One each of star anise,dalchini,laung and elaichhi
- 1tsp shahjeera
- 4tbsp ghee
- Thinly sliced onion and potatoes half cup each
- Kismis and kaju 10-12 each
- Mix vegetables – 2 cup ( peas,carrot,beans,cauliflower)
- Chopped tomatoes- 1/2 cup
- 1/4tsp garam masala
- 1tsp pulao masala (optional)
- 1/2 tsp each haldi and red chilli powder
- 1/2 cup Hung curd
- Salt and sugar to taste.
- For garnishing Kedar 10-12 strands soaked in 2tbsp warm milk.
- 1 bay leaf
- 1 tsp kewra water
1. Cook rice adding salt, kewra water ,bay leaf and star anise.
2. Grate paneer . Add salt, ginger green chillies . Make small balls and deep fry.
3. Heat ghee . Fry onions, potatoes, kaju and kismis separately. Keep aside.
4. In leftover ghee, add shahjeera, dalchini , laung, elaichhi and star anise from the rice.
5. Add vegetables and cook till vegetables are tender.
6. Add tomatoes, turmeric, red chilli powder, salt and sugar . Add hung curd.
7. Finally add rice, fried onions, potatoes , cashew and raisins.
Garnish with soaked Kesar and serve.
- To fasten the process . The vegetables can be pressure cooked until soft but firm.
- Layer the rice and vegetables separately in a baking dish. Cover with aluminium foil and bake it for 20 minutes @ 180degree preheated oven .
- Serve with onion raita as accompaniment .
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It’s a lovely day..Our Facebook page has 1000+ likes.. And here I decided to make a sweet treat for a little celebration ..
Enjoy the all time favourite Vanilla IceCream..
Melt in mouth.. Soft , tender and creamy.. Yum yum yummm…
Thanks everyone.. To keep me motivated..
- 2 1/2 cups milk
- 1/2 cup sugar
- 1 tbsp cornflour
- 1/2 cup fresh cream /Amul cream
- 1 tsp vanilla extract
- Chocolate sprinklers
- Combine cornflour in half cup cold milk and keep aside,
- Heat 2 cups of milk in a deep non-stick pan, and allow it to boil on a medium flame. Keep stirring in between.
- Add sugar and cornflour mixture, mix well and cook on medium flame for 4-5 minutes, stirring continuously. Cool.
- add the fresh cream and vanilla essence and churn.
- Pour the mixture into a large aluminium container. Cover with foil/cling wrap and freeze until semi-set.(approx 8 hours)
- After 8 hours. Blend the mixture and transfer back to a smaller -high aluminium container or a ice-cream box.
- Cover and freeze overnight till set.
- Scoop and sprinkle chocolate.. Enjoy the yummilicious homemade icecream.
1. Decrease the freezer temperature to minimum. For quick setting of icecream.
2. Replace vanilla custard powder,tutti frooti and nuts with cornflour to make a nice tooti frooti icecream.
Happy Sunday foodies,
Our very own Goto meal.. ‘Pav Bhaji’ ..
Served at local street carts and also at high end restaurants ..
What was earlier a local Mumbai dish has now attained the position of a national dish ..
Enjoy the delicacy..
- 1 cup tomato purée
- 1 cup onion grated /churned in mixer
- 3 cups Mixed vegetables(carrot, cauliflower,beans,etc) finely chopped/grated
- 1 cup finely chopped capsicum
- 1 cup or more mashed potatoes
- 4 tbsp Pav bhaji masala
- Oil to saute , butter – more the better
- Salt to taste
- Spring onion greens and coriander for garnish .
In a thick bottomed Pan , add oil/ghee. Saute onion until oil separates. Add all the vegetables and cook until tender. Add minimum water to cook vegetables. Add butter instead. Once vegetables are cooked add paw bhaji masala. Cook for 5 minutes.
Then add tomato purée and potatoes .. Cook for another 10 minutes. Add salt to taste .. Sprinkle spring onion and coriander for garnish. Bhaji is ready.
Brush butter and toast bread lightly on a Tawa. Serve with chopped onions and lemon wedge.
1.The whole process can be made quicker by pressure cooking the vegetables.
2. Use leftover bhaji to make masala Pav next day.
3. The Pav Bhaji mixture along with some peanuts, pomegranate seeds and dabeli masala can be used to make Dabeli.
This was long due.
Winter is here and an evening dinner seems incomplete without soup. Every time we visit a restaurant the first thing to order is one by two soup. Ahh…a whole bowl is too much..isn’t it?I wonder how to get this creamy texture. They must be having some secret ingredients. Why does it taste so different from the home made thing.
The secret is revealed today after several failed experiments..the whole spices clove,black cardamom and cinnamon and caramelized onion is the mantra..
The step by step pictorial recipe…
Presenting Restaurant Style Cream of Tomato Soup…Slurp Slurp…
- Tomatoes chopped – 1 kg
- Onion chopped – 1 large
- Garlic- 2 cloves
- 1 each of clove,cardamom, cinnamon stick
- Butter- 1tbsp
- Fresh cream- for garnishing
- Salt, sugar, pepper to taste.
- In a pressure cooker, melt butter. Saute onion and garlic until caramelized.
- Add the tomatoes and whole spices. Add half cup water and cook for 3-4 whistles.
- Remove the whole spices and churn in a hand blender.
- Pass through a sieve and simmer for another 5-7 minutes.
- Add salt and pepper.
- Serve piping hot garnished with cream with bream croutons and soup sticks.
It’s a day to dine out for the entire family. I decide to stay indoors and make myself a nice quick meal. I don’t wanna put in a lot of effort . Oops, hardly and vegetables available…
Never mind, it cant get quicker than this and the effort required is perhaps just double that of maggi…( alright alright…its not like that… :P)
Presenting , a sumptuous and soul satisfying quick treat…
Cheesy white Sauce Pasta…yum yum …
- Penne Pasta Boiled- 100 grams
- Onion cut into cubes – 1 large
- Capsicum cut into pieces – 1 large
- American corn -50 grams
- Olive oil -2 tsp
- Red chilli flakes- 1/4 tsp
- Mixed italian herbs – 1 tsp
- Cheese – 2 cubes
For White Sauce
- 1 tbsp butter
- 1 tbsp Flour
- 2 cups milk
- Salt and pepper to taste
- In a nonstick pan melt butter, add flour and stir continuously for a minute.
- On low heat, add milk gradually and keep stirring so no lumps form. Bring to a boil.
- Add salt, pepper and 1 cube grated cheese. remove from heat. Keep aside
- In another pan heat oil. Add onion, capsicum and corn.
- Saute till vegetables are cooked but crunchy.
- Add white sauce and boiled pasta.
- Add salt, pepper , chilli flakes and italian seasoning.
- Toss. Serve hot garnished with grated cheese.
- Load with vegetables of your choice brocolli ,coloured bell pepper, mushroom ..
- While boiling pasta add some salt and oil. Will keep it from sticking to each other. Don’t overboil.
- Add this in between two bread slices and grill. Pasta sandwich is ready.
Aah late Saturday night .. I went for this nice movie.. Had a great time ..
My diet plan is on .. But I can’t resist the hot coffee they serve in the theatre .. For reasons more than one, helps me stay awake ( in case the movie is boring ) and The obvious one I love coffee…
It’s Sunday morning , I don’t wanna cook anything exhaustive .. I open the refrigerator n see my vegetable tray is filled with all the fresh stuff.. foodies
Hers is an easy peasy Sunday breakfast..
Can be prepared in a jiffy…
I had white breads available.. But you can use multigrain or brown bread to make a healthier version of “Coleslaw sandwich” 🙂
Take a break from kitchen today.. Enjoy your Sunday ..
Lots of love
1. Sliced bread with sides cut
For coleslaw :
1 large carrot finely grated
1 cup cabbage finely shredded
2-3 tbsp eggless mayonnaise
Salt and pepper to taste
I also added some shredded capsicum because I like the crunch..
Mix all the above ingredients and form a spread.
Apply butter on one side of bread. Put a teaspoon of the coleslaw mixture and cover with second slice of bread. Cut diagonally and your sandwich is ready to eat.
Place the sandwiches in the refrigerator. It tastes better when served cold. Enjoy
It’s a Sunday, I open my refrigerator and find no veggies.. Some extra milk, leftover coconut from last evenings south-Indian dinner.. Some preserved peas too from last season..
Ahem .. What do I do??
Voila!! I am going to make a Pulao with coconut …
A friend named it Nariyal Saloni and I am totally in love with this unique name for this dish.. 🙂
I neatly arrange all the ingredients.. 🙂
I need some more for tempering:
- 1 tsp ghee
- 2 tsp shahi jeera( use normal if unavailable)
- 2 Cardamom
- 2 cloves
- 1 inch cinnamon
- 1 tsp arhar daal (it gives a nice crunch)
- 1 cup soaked rice, cooked with salt
- 1/2 tsp garam masala/pulao masala
- 1/4tsp white pepper powder (add black if unavailable)
Let’s start making the easy peasy pulao now
- In a thick bottomed pan, heat ghee, fry cashews and raisins until light brown. Remove and keep aside.
- In the leftover ghee, add shahi jeera,cardamom, clove, cinnamon and arhar daal. Stir till dal is roasted. Turn the gas off.
- Immediately add slit chillies, curry leaves and crushed coconut. (We switch off the gas so the mixture doesn’t get burnt)
- Turn stove on. Add boiled peas,paneer,garam masala,pepper and cooled rice. Mix everything well. The rice is ready.
- Serve garnished with cashew, raisins and some grated coconut.
1. Make sure the rice is not very tender, and is cooled completely before making the pulao.
2. A good accompaniment to this rice is sambhar or kadhi.
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It was winters and I was attending a friend’s late night wedding … at 1 am all we friends wanted to go for a drive..on way was this dhaba where crowd seemed to be flowing in even at this hour..even though my tummy was already too full, I asked for another naan.. It was only natural considering we had ordered for this best ever mouthwatering ‘Paneer Lababdaar’.. M not a big fan of paneer but this dish totally bowled me over.. After several failed attempts to replicate the dhaba style paneer.. I realised.. Dhaba means simple food, with loads of butter..
Ek roti aur dena Makhan maar ke.. Meaning (can I have another butter laden bread)..hehe..
That’s exactly what I did and the result is homemade quick fix dhaba style paneer lababdaar..
Irresistible.. Isn’t it?
explained in pictorial form..
From top to bottom..
- Heat 1 tbsp oil in a kadai. Add one each of bay leaf,slit dry red chilli,clove and cardamom.
- Add 2 large ground onions. Sauté until brown.
- Sauté masalas till oil separates.
- 1/2 tsp turmeric
- 1 sp red chill powder
- 2 tsp Dhaniya powder
- 1/4 tsp garam masala(optional)
- Add 2 ground tomatoes and cook for a minute.
- Add 1 each of cubed onion and capsicum.cook until onion is tender.. (Capsicum tastes better when crunchy)
- Mix in one cubed tomato.
- Add 200grams paneer cubed. Also add 1tbsp or more fresh cream(I used malai). Cook for another minute.
- Finally add salt to taste.
- Serve hot with bread of your choice. 😊
Enjoy your meal..
Achhar, onions, green chillies, roti and paneer lababdaar.. Finger licking good….
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The only smell that can be compared to the freshly baked bread from the oven is the scent of Earth after the rains.. Heavenly it is !!!!
I couldn’t wait to dig in and try it but I had to wait for everyone to come home.. and when so many people enjoy a dish simultaneously it’s totally worth the wait.. In the meantime I was able to click some pics for the blog.. 🙂
Almost always I have a few overripe bananas that are lying on the kitchen table and has no takers.. Sometimes I make a banana shake but most of the time I am too health conscious to take those extra calories..(yes!! I mind it )
This bread is the perfect way to satiate both my sugar craving and having a quick snack that’s healthy too..
a quick recipe that was adapted from veg recipes of India.
The preparation is done in a jiffy and you are ready to bake bake bake..
Let’s get started folks…
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- 4 medium-sized ripe or over ripe bananas, 300 grams
- 5 cups whole wheat flour or 200 grams
- ½ cup refined oil/coconut oil/sunflower oil 125 ml
- ½ cup organic brown sugar or regular granulated sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon powder (optional)
- 2 to 3 pinches nutmeg powder (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- a pinch of salt (optional)
- 2 tb sp. Chopped walnuts
- 2 tb sp. chocochips
- Preheat the oven to 180 degree Celsius.
- Grease a one pound cake tin or use silicon mould.
- Take sliced bananas and sugar in a mixing bowl.
- Mash the bananas or puree them with a hand blender.
- Now add the oil, vanilla , cinnamon powder, nutmeg powder to the banana and mix well.
- Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
- Fold the sieved flour really well.
- Also fold in 1 tbsp. Each of walnuts and chocolate chips.
- This folding step is important as you want the whole bread mixture to be one and mixed evenly.
- Pour the bread mixture into the loaf pan.
- Sprinkle the remaining nuts and chocochips.
- Bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
- Once warm or cool remove the bread from the pan.
- Slice and serve warm.
- The remaining loaf, can be wrapped in a cling film or keep in a box in the fridge.
- Sweetness of the bread can be adjusted as per your preferences.
- This bread can be made sugar-free by using sugar substitute or honey can be added instead of sugar.
- Best served warm.. Just ensure the nuts don’t burn in the microwave.
Recipe By: abhiscookbook.wordpress.com
My foodie friends were having this long discussion about dark chocolate and its benefits and how we can indianise it.. N someone suggested this chocolate samosa.. We have heard of the regular fried version.. Though that is also rare but doable..
This one is a totally innovative and made from scratch recipe.. You won’t find it anywhere online..
A no-fried samosa 😳
A sweet samosa 😳
N it’s a ‘CHOCOMOSA ‘… It’s got this soft tender texture of Sandesh on the outside and the dark chocolate ganache mixture on the inside.. The crunch of the nuts and the choco chips make you savor the taste for a long time indeed…
Ingredients for outer Sandesh layer (makes 10-12 pieces)
- Fresh homemade Chena(cottage cheese) 100gms
- Sugar 20grams
- Cocoa powder 2-3 tbsp (as per taste)
- Mash the Chena for a few minutes until smooth..add the sugar and continue mashing until sugar melts and the Chena feels light.. Approx 5 mins..
- Take half the mixture and heat it in a non-stick vessel.. Stirring continuously .. (This will help to stiffen our dough..Warming also gives the perfect Sandesh texture).. Just stir it for a minute or two..
- Remove from heat and add the remaining Chena and the cocoa powder.. Mash again until you have a smooth pliable mixture.. Refrigerate.
Ingredients for the filling Dark chocolate
- Chopped 40 grams
- Amul fresh cream 20 grams
- Roasted almond chopped 1 tsp
- Roasted pistachio chopped 1 tbsp
- Cashew slivers(optional) 1 tbsp
- Choco chips white n dark (optional)
Method (to make the ganache)
- Slightly warm the fresh cream .. (10 seconds on microwave) Add the chocolate.. Stir till you get a smooth shining ganache and all the chocolate has melted..mix nuts and keep aside.
Method (to make the Chocomosa)
- Divide the dough into 5 parts.
- Take two plastic sheets .. Roll each part into a thin round around 1/4th of an inch thick..cut into semicircles.
- Gently hold the semicircle(it is very fragile)..make an overlapping cone.. Add 1tsp filling and seal the edges..
- Place on a greased tray.. Repeat for remaining dough.
- Refrigerate until u r ready to serve.. (This might firm the ganache but it’s still gooey in texture).. Enjoy yummilicious chocolate samosa or Chocomosa as I call it..
- It might be difficult to handle the Chena mixture. Dust the sheets with cocoa powder so that working becomes easier.
- Keep your hands greased slightly so that the dough doesn’t stick.
- If unable to shape..refrigerate the dough again till Pliable.
Recipe by: www.abhiscookbook.wordpress.com
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