Cabbage Masala Rice

Ingredients:

1. 2 cups chopped cabbage
2. 1 cup fine rice (cooked)
3. 1/2 cup boiled peas (optional)
4. 1 medium size onion chopped
5. 1/2 teaspoon turmeric powder
6. 1 teaspoon red chili powder
7. 1/2 teaspoon of garam masala powder
8. Juice of lemon
9. Salt to taste
10. 3 tablespoon sesame seed oil
11. 1/2 teaspoon mustard seeds
12. 1 teaspoon cumin seeds
13. 1-2 green chilies, slit
14. Coriander leaves.

Method: 

• Cook rice so that each grain is separate (a rice cooker is best for this). Transfer cooked rice onto a plate, allow to cool.
• Heat oil, add mustard seeds, cumin seeds  and allow it to splatter, now add chopped onions and green chilies let it turn to golden brown.
• Add cabbage, salt and turmeric powder, stir for 3-5 min. On 'sim'; keeping pan covered allow to cook (sprinkling some water, if necessary).
• When cabbage has turned soft, add boiled peas, red chili and garam masala powder; mix thoroughly, frying all the while till it becomes dry.
• Transfer the cabbage onto the rice, mix very lightly using a fork adding lemon juice.
• Transfer rice to a serving bowl, garnish with coriander leaves.
• Serve with any raitha.

Ciabatta Pizza

Prep time: 10 minutes

Cooking time: 15-20 minutes

Serving- 4

Ingredients:

1. Any pizza sauce ( tomato puree/ pesto)

2. 2 large onions , thinly sliced

3. 1 garlic clove , sliced

4. leaves from 2 rosemary sprigs, chopped

5. 1 medium sized bell peppers, chopped

6. 3 tbsp black olives , pitted and halved

7. 1 ciabatta loaf, sliced lengthways and halved

8. 2 handfuls grated mozzarella or cheddar cheese

9. 1/2 cup sweetcorn kernels

10. Salt & pepper to taste

Method 

• Pop the ciabatta under the grill to lightly toast, so you don’t end up with a soggy pizza. Then you just need to add 3 layers on top:
• Layer one is some kind of sauce: tomato puree or pesto
• Layer two is some flavor: chopped bell peppers, onions, olives, sweetcorn, rosemary, 1 garlic clove or whatever you have in the fridge and then sprinkle some salt and pepper on top as needed. 
• Layer three is some  cheese: mozzarella or cheddar works well
• Pop under the grill until the cheese is bubbling and everything is nicely toasted.
• These are delicious with a green salad.

Paneer Butter Masala

Prep time: 10-15 minutes

Cooking time: 20-30 minutes

Serving- 4 

Ingredients:

1. Cottage cheese (paneer),cut into triangles- 500 grams

2. Butter-  5 tablespoons

3. Oil- 1 teaspoon

4. Bay leaves- 2nos

5. Cloves- 2nos

6. Cinnamon- 2 one-inch sticks

7. Dried red chilies,broken- 2nos

8. Coriander seeds,crushed- 2 tablespoons

9. Onion ,sliced- 1 medium size

10. Ginger paste- 2 teaspoons

11. Garlic paste- 2 teaspoons

12. Coriander powder- 1 teaspoon

13. Red chilli powder- 1 teaspoon

14. Tomatoes,chopped- 3 medium size 

15. Salt  to taste

16. Kasoori methi ,crushed- 1/2 teaspoon

17. Fresh cream- 2 tablespoons

Method 

• Heat three tablespoons butter with one teaspoon oil in a kadai. 
• Add bay leaves, cloves, cinnamon, red chilies and half of the crushed coriander seeds. Sauté for half a minute. 
• Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. 
• Add coriander powder, red chili powder and tomato paste. Cook on high heat till oil leaves the masala.
• Puree/Grind the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. 
• Add paneer pieces and salt. 
• Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. 
• Remove from heat and mix in cream. 
• Serve hot, garnished with remaining crushed coriander seeds. 

Onion Paratha

Prep time: 10 minutes

Cooking time: 20 minutes

Serving- 4 

Ingredients:

For Dough:

1.Wheat Flour / Atta – 2 cups

2. Salt to taste

3. Water – as needed

4. Oil – 1 tsp to smear on top

5. Oil / Ghee to cook the Paratha

For Filling:

6. Onion – 1 chopped Finely

7. Green Chilli – 1 chopped finely

8. Chilli Powder – 1 tsp

9. Garam Masala Powder – 1 tsp

10. Cumin Powder / Jeera Podi – 1 tsp

11. Chat Masala Powder -1 tsp

12. Cumin Seeds / Jeera – ½ tsp

13. Ajwain / Omam – ¼ tsp (Optional)

14. Salt to taste

Method 

• In a mixing bowl add flour, salt and mix well..Slowly add in water and make a soft dough. Now apply a tsp of oil and rub all over the top. Cover it and let it rest for 15 mins.
• Mix everything given for the filling in a bowl and set aside.
• Divide the dough into equal portions. Take one dough and flatten it out. Now spoon some filling in the center and seal from all sides. Finish the entire dough like this.
• Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a  slightly thick paratha.
• Heat a tawa and drop the paratha on it and cook for 1 min on one side. Flip over and apply some ghee on top and flip over and cook on both sides till golden brown.Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too.
• Serve with raita or pickle.

Rava Idly or Sooji Idly

Very simple to prepare at home. It does not require any elaborate grinding like the traditional idly

Recipe will serve 8 soft Rava Idlys

Ingredients:
1. Rava (sooji/semolina) -1 cup ( I used roasted rava)
2. Curd - 1 cup
3. Salt as required
4. Coriander leaves - handful
5. Cashew nuts - 6-7 (break it )
6. Carrot -1 (medium size)
7. Baking soda - 1/4 tsp
8. Oil -1 tbsp
9. Mustard - 1 tsp
10. Asafoetida/hing - a pinch
11. Urad dhal - 3/4 tsp
12. Green chili - 2 finely chopped
13. Ginger - 1 inch piece finely chopped
14. Curry leaves - few

Method 

• Heat oil in a kadai /pan, add mustard seeds, when mustard splutters, add hing and urad dhal.
• When dhal changes colour, add cashew nuts, ginger, green chili and curry leaves .
• Then add rava and roast it nicely for a few minutes. Do not burn the rava.
• Allow it to cool. After it cools, add curd, finely chopped coriander leaves, carrot, baking soda and needed salt. Add water little by little and mix it well without lumps. 
• The consistency of the rava idly batter should be similar to idly batter.The batter should neither be thick nor thin, so adjust water accordingly.
• Let the rava idly batter rest for 15-20 minutes .
• Pour it on greased idly moulds and steam cook for 10-15 minutes just as you do for normal idlys.
• Serve piping hot with any chutney of your choice.

Tofu and Stir Fry Veggies

Prep time: 15 minutes

Cooking time: 10 minutes

Recipe will serve- 4 persons

Ingredients:

1. 3/4 cup soy sauce

2. 1/2 cup lemon juice

3. 1 tbsp fresh ginger & garlic, grated or minced

4. 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cube.

5. 2 tbsp vegetable or olive oil

6. 1/2 cauliflower, chopped

7. 1 onion, chopped

8. 1 bell pepper, any color, sliced

9. 1 cup mushrooms, sliced (any kind)

10. 3 green onions (scallions), sliced

11. brown rice, pre-cooked

Method 

• Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.
• Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. 
• Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. 
• Add cauliflower, bell peppers, green onions & onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Add soy sauce and sesame oil; simmer 1 minute. 
• Season with salt, pepper & lemon juice . 
• Transfer to large bowl and serve it with brown rice.

Vegetable Briyani with Bagara Baigan

Prep time: 15-20 minutes

Cooking time: 20-25 minutes

Recipe will serve- 4 persons

Briyani Recipe

Ingredients needed 

1. Basmati rice – 1 cup
2. Onion – 1
3. Green chili - 2 ( add more if you want hot)
4. Ginger - garlic paste - 2 ½ tsp
5. Tomato -1
6. Mixed Vegetables - 2 cups (carrot, beans, cauliflower, fresh peas, potatoes)
7. Mint / pudina leaves – handful
8. Coriander leaves – handful
9. Lemon juice -1 tbsp
10. Turmeric powder – a pinch
11. Red chili powder -1 tsp
12. Coriander powder – 2 tsp
13. Briyani masala – 2 tsp (Available ready made)
14. Salt as required

Method 

• Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.
• Now add ginger-garlic paste and sauté for a few more minutes.
• Add green chilies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, briyani masala, mint and coriander leaves, needed salt and sauté for some more time. Add 2 cups of boiling water and lemon juice.( Check for salt by tasting the water ).
• Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.
• Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads or Bagara Baigan.

Note: You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself . Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.

Bagara Baigan Recipe

Ingredients

1.10 -12 Small Eggplants or 2 large eggplants
2. 1/2 cup finely chopped onions
3. 2 green chillies 
4. 1 inch piece of ginger
5. 3 cloves of garlic
6. 1 cup of tamarind water
7. 1 tsp red chilli powder
8. 1 tsp cumin powder
9. 1 tsp coriander powder
10.1 tsp turmeric powder
11.1/2 teaspoon garam masala powder
12. 1/2 teaspoon mustard seeds
13. oil for cooking
14. salt to taste
To make into a paste

• 3 tablespoons roasted sesame seeds
• 3 tablespoons roasted peanuts

Method

• Slit the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned. Keep aside. To ease the cooking process you can sprinkle some water and cover the eggplants while they get roasted. 
• If using large eggplants, cut the them lengthwise of one inch thickness and 2 inches in length. 
• Make a smooth paste of sesame seeds and peanuts. Keep aside.
• Make a paste of onion, garlic, ginger and green chillies. Keep aside
• Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 5 minutes. Turn off the heat and serve warm with Biriyani or Steamed Rice.