Tawa Pulao

Ingredients:
• Basmati rice(I used regular non basmati variety) 1 cup
• Tomato 1
• Green chillies 2-3
• Onion 1
• Chopped vegetables like a capsicum,a carrot, few beans,few florets of cauliflower,few
shelled and boiled peas etc
• Khada Garam masala like a Tejpatta, few whole black peppers, 1 Star aniseed, 2 Cloves
etc
• Ginger crushed
• Salt as per taste
• Turmeric powder 1/4 tspn
• Oil 2 tspn (or less)
Method:
• Pick and rinse rice for few times with water,till water runs clear
• Soak the rice for 15 minutes if using basmati ,otherwise for half hour
• Now boil the rice with water and salt and cook it until almost done.But beware not to
overcook it
• Let the rice cool off completely.You can spread the cooked rice in colander or big plate
• Meanwhile in a pan or kadai(whichever bigger in size) take some oil, heat it, and add
whole garam masala.
• Keep stirring it for few seconds,then add chopped onion and crushed ginger
• Saute till onion turns translucent
• Add chopped vegetables EXCLUDING CAPSICUM (this is important , since we need
capsicum to be crunchy as it gives altogether different flavour to final dish as compared
to cooked capsicum)
• Saute them, add some salt ( be cautious since there is already salt in rice) ,turmeric
powder,chopped green chillies , tomato and let the vegetables cook a bit (do not over
cook them)
• If the whole mixture appears to be very dry , then sprinkle some water (a spoon or two)
and mix
• Now add boiled (and cooled) rice and mix very gently so as not to break the grains.Now
add chopped capsicum
• Let it cook on DUM . Keep a griddle (yahooo … i used tawa even if for name sake) on
flame and place the pan over it,put the flame on sim ,cover the pan with a plate and keep
some heavy utensil above it
 • As the rice absorbs the flavors of vegetables and spices ,your Tawa pulao is getting ready
to be dressed up with fresh coriander leaves , mint leaves ,few drops of lemon juice and
to be served with crunchy papads/ curd / Raita or any vegetable Curry .

Methi-vegetable Pulao:
Ingredients:
• Rice 1 cup
• Fenugreek leaves(a handful if fresh or 2 tspn if dried kasoori methi is used)
• Ginger garlic paste 2 tspn
• Onion 1
• Vegetables like cauliflower,french beans,potato, carrots,peas,paneer(any /all of them)
• salt
• Turmeric powder 1/4 tspn
• Green chillies 2-3
• Tomato( optional) 1
• Garam masala power 1/2 tspn
• Oil 2-3 tspn
• Butter(optonal) 1/2 tspn
• Milk(optional) 1 cup
Method:
• Rinse the rice few times and soak in water for about 15-20 min(you can use basmati or
any other variety)
• Now you can make this pulao in pressure cooker which makes the whole process very
easy,or you can cook it in handi or vessel you normally use to cook rice
• If using pressure cooker,saute the chopped vegetables(excluding peas and paneer) in
some oil for about 2 minutes
• Then take them out and place aside
• Now in same pressure cooker(or vessel) add ginger garlic paste(or pounded ginger garlic)
and saute it till slight change in colour
• Add chopped methi(fenugreek) leaves or kasoori methi and saute it for some more time
• Add sliced onion and saute it till slight colour change(pinkish)
• You can add tomato at this stage or you can escape using tomato
• Now add rice,vegetables ,peas(if using) , chopped green chillies,salt,turmeric
powder,garam masala powder,and mix well
• Add water just above the level of rice,if using pressure cooker,or else use water double
the quantity of rice ,if cooking in a vessel
 • Close the lid of cooker and wait for two whistles(in case of vessel,cook the rice till
almost cooked)
• Now comes an optional step,you can completely escape it if you don’t want to add
calories in this recipe
• Take some butter in small frying pan(or in the vessel you normally use for tadka) ,let it
melt,then add about a cup of milk and wait till it boils
• Add this mixture to the almost cooked pulao,and if using paneer,add fried paneer cubes
now,mix carefully and cook the pulao on DUM..i.e keep a griddle on stove top,lower the
flame to the minimum and keep the vessel/cooker containing pulao on top of that
griddle,and let it absorb the flavor of milk and butter …say about 2-3 minutes
ALOO ANARDANA KULCHA
A delicious parantha with aloo and anardana.
Preparation Time : 1-2 hours
Cooking Time : 40-45 minutes
Servings : 4
•
INGREDIENTS
Refined flour (maida)
2 cups

Salt
to taste

Soda bicarbonate
1/4 teaspoon

Yogurt
2 tablespoons

Milk
2 tablespoons

Oil
3 tablespoons

Potatoes
2 medium

Onion
1/2 medium

Green chillies
2

Fresh coriander leaves

1/4 bunch

Fresh mint leaves

8-10

Pomegranate seeds (anardana)

1 teaspoon

Red chilli powder

1/2 tablespoon

Cumin powder
1 tablespoon

Onion seeds (kalonji)

3/4 teaspoon

Butter
2 tablespoons

• METHOD
Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk.
Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the
dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it
once again and keep aside for at least an hour. Divide the dough into six to eight equal
portions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel,
wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean,
wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and
grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green
chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste.
Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of
dough, place a portion of potato mixture in the centre and fold the dough over to form a
ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four
to five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and press
with your palm. C.°Preheat oven to 220 Place kulchas on a greased baking tray and bake
in the preheated oven at C for about six to eight minutes.°220 Brush the hot kulchas with
butter and serve immediately.
PANEER BHURJI

Ingredients:
• Paneer or cottage cheese 250 gms
• Onions 2 small
• Tomatoes 2 medium sized
• Green chillies 2-3
• Bayleaf 1
• Salt as per taste
• Turmeric powder 1/4 tspn
• Garam masala powder 1/4 tspn
• Cashew nut paste 2 tspn
• Kitchen king masala less than 1/4 tspn
• Kasoori methi(dried fenugreek leaves) 1/2 tspn
• Oil 2 tspn
• Butter (optional)
• Milk 1/2 cup
Method:
• Take 2 tspn of oil in a kadai or pan,and add chopped onions and a bayleaf(omit it if u
dont need very spicy stuff)
• Saute onions on medium flame(have patience),this way onions will impart sweet taste to
the dish
• After onions turn light brown,add grated/pureed tomatoes and mix well
• Add chopped green chillies,salt,turmeric powder,garam masala powder,and grated
paneer(grate it ,DONOT crumble it)
• Now add all the MAGIC ingredients of this recipe ……Cashewnut paste(just boil 4-5
cashews in one cup of water for 1-2 minutes,cool and grind it to paste.or alternatively u
can use grinded powder or pounded powder of cashew nuts),kitchen king powder and
kasoorimethi ,a dash of butter,and 1/2 cup of boiled milk
• Mix well and let it cook on high flame for few seconds ,but stirring very frequently,so as
to avoid sticking of paneer to the bottom of pan
• Now lower the flame and let it cook for few minutes ,if needed add few spoons of water
• Cook till oil separates out from mixture.
• Garnish with coriander leaves and enjoy this lip smacking paneer delight with rotis,naan
or phulkas
INSTANT UTTAPAM

Preparation Time : 20 minutes

Serves / Makes : 4 portions
Cooking Time : 5-6 minutes

INGREDIENTS
1 bowl rava 3 tablespoons curd 1 teaspoon salt 1 teaspoon red chilli powder 3-4 green chillies 1
teaspoon cumin seed 2 small chopped tomatoes 2 small chopped onions 2 tbsps chopped
coriander leaves oil

METHOD
Mix rava and water and salt and mix well & leave for half an hour. After half an hour mix all
vegetables and spices and mix well. And take a hot tava put some oil and spread mixture on tava
like dosa, bake both sides. When it looks golden brown. Put into a plate and serve hot with sauce,
chutney or with sambhar.

Comments And Handy Tips

If uttapam is difficult to remove or make perfectly on tava then put some gram flour in the
mixture.
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KADAI PANEER
Cottage cheese cooked in spicy kadai masala
Preparation Time : 25-30 minutes
Cooking Time : 12-15 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer) 1 inch triangles
500 grams
Oil
3 tablespoons

Whole dry red chillies, broken

2

Cloves
2

Coriander seeds, crushed

2 tablespoons

Onion , sliced
2 medium

Cinnamon one inch sticks

2

Bay leaves
2

Garlic paste
2 teaspoons

Ginger paste
2 teaspoons

Red chilli powder

2 teaspoons

Tomatoes, chopped
5-6 medium

Salt
to taste

Fresh coriander leaves, chopped

2 tablespoons

METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté
for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red
chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the
tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated
through. Garnish with coriander leaves, toss and serve.

CHANAR PULAO
Pulao flavoured with fried cottage cheese cubes and crisply fried onions
Preparation Time : 30 minutes
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 1/2 inch cubes
100 grams

Basmati rice
1 1/2 cups

Sugar
2 teaspoons

Ghee
4 tablespoons

Onion , sliced thinly

1 large

Bay leaf
1

Cinnamon
1 inch stick

Cloves
4-5

Green cardamoms
2-3

Salt
to taste

METHOD
Soak rice in four cups of water for half an hour. Drain, allow to dry and mix with sugar and one
tablespoon of ghee.Heat remaining ghee and fry the cottage cheese till lightly golden, drain and
keep aside. In the same ghee fry onion till crisp and golden in colour. Drain onto an absorbent
paper and keep it aside. Add bay leaf, cinnamon, cloves and green cardamoms in the same pan
and sauté for a minute. Add rice and fry, stirring for two-three minutes. Add three cups of hot
water and salt to taste. Once the water comes to a boil, reduce heat, cover and cook. When the
water is almost absorbed add fried cottage cheese cubes and cook further till the rice is done and
dry. Before serving, sprinkle crisply fried onion on top.
BESAN KE LADDOO
Fragrant gram flour laddoos
Preparation Time : 10-15 minutes
Cooking Time : 40-45 mintues
Servings : 4

INGREDIENTS
Gram flour (besan)
4 cups

Cashewnuts
12-15

Almonds
12-15

Ghee
1 cup

Green cardamom powder

1 teaspoon

Powdered sugar
2 cups

METHOD
Sieve the besan through a fine sieve and set aside. Coarsely grind cashewnuts and almonds and
set aside. Melt ghee in a kadai. Add besan and cook on low heat till the besan is fragrant and well
done. This normally takes about fifteen to twenty minutes. Add cardamom powder, cashewnuts
and almonds. Stir and take it off the beat. Let it cool for a while. Add the powdered sugar and
mix well. You may use your hands to mix this. Shape into walnut sized round laddoos and store
in an airtight container when completely cooled.

CHHOLAY BIRYANI
a combination of chole and rice cooked to make a biryani.
Preparation Time : 40-45 mins
Cooking Time : 30-35 mins
Servings : 4

INGREDIENTS
Chickpeas (kabuli chana)
1 cup

Basmati rice
1 1/2 cup

Salt
to taste

Green cardamom
5-6

Bay leaf
2-3

Clove
2-3

Tea leaves
2 tablespoon

Oil
3 tablespoon

Onion , sliced
1 medium

Ginger paste
1 tablespoon

Garlic paste
1 tablespoon

Green chilli paste

1 teaspoon

Chole masala
2 teaspoon

Red chilli powder

1 teaspoon

Potato, boiled and cut into 1cm pieces

2 medium
Saffron (kesar)
a few

Skimmed milk
1/4 cup

Yogurt
1/2 cup

Fried onions
1/2 cup

Mint leaves
a few

Ginger, thin strips

1 inch piece

METHOD
Soak rice in three cups of water for about half an hour. Drain. Boil four cups of water in a deep
pan with salt and green cardamoms, bay leaves and cloves. Add rice and cook till half done.
Drain excess water. Soak kabuli chana overnight in four cups of water. Drain and pressure cook
in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender. Remove
the muslin cloth bag and drain kabuli chana. Heat two tablespoons oil in a non stick deep pan,
add onion and sauté. Add garlic paste, ginger paste, green chilli paste and continue to sauté till
fragrant. Add chholay masala and red chilli powder and mix. Add the boiled chana and mix.
Heat the remaining oil in another non stick pan, add the potatoes and sauté till golden. Mix
saffron and milk and heat it in the microwave for one minute. Add salt to the chholay and mix.
Add the potatoes and mix. Spread half the rice in a layer over the chholay. Drizzle the yogurt,
half the fried onions, half the mint leaves and ginger strips. Spread the remaining rice. Drizzle
the saffron milk, the remaining fried onions and remaining mint leaves. Cover and cook on low
heat for ten minutes. Serve hot.

PANEER KALIYA
Cottage cheese combined with blanched almonds and chana dal and cooked in fresh indian
spices.
Preparation Time : 15-20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 1 inch cubes
500 grams

Almonds, blanched and ground

1 1/2 cups

Split Bengal gram (chana dal)

1/4 cup

Ghee
1/2 cup

Green cardamoms
4

Cloves
4

Black peppercorns
10

Cinnamon
1 inch stick

Onions, sliced
2 medium

Ginger, roughly chopped

1 inch piece

Coriander seeds
2 tablespoons

Turmeric powder
1/2 teaspoon

Milk
1 cup

Fresh coriander leaves

2 tablespoons

Salt
to taste

METHOD
Grind almonds to a fine paste. Grind roasted chana dal to a fine powder. Heat two tablespoons of
ghee in a kadai. Crush cardamoms, cloves, peppercorns in a mortar with a pestle and add to the
ghee. Add cinnamon, sliced onions and sauté for two to three minutes. Add ginger and coriander
seeds to the onions and sauté for a minute more. Take off the heat, cool slightly and grind into a
fine paste using little water. Heat the remaining ghee in a handi. Add the paneer cubes and sauté
till lightly coloured. Drain. In the same ghee add the ground masala paste and sauté until ghee
separates. Add a little water. Mix almond paste with a little water and add to the masala. Add
turmeric powder and simmer for a while. Add a little milk to roasted chana dal powder and add
to the gravy. Add salt to taste and mix well to make a smooth gravy. Add paneer cubes and the
remaining milk and simmer for ten minutes. Serve hot garnished with coriander leaves.

CHEESE AND CORIANDER

PARANTHA
Wholewheat flat bread with a spicy cheese filling.

Servings : 4

INGREDIENTS
Cheese, grated
1 cup

Fresh coriander leaves, chopped

1/2 cup

Whole wheat flour (atta)

1 3/4 cups + for dusting

Salt
to taste

Milk
as required

Ginger, chopped
1 inch piece

Green chillies, chopped

2

Chaat masala
2 teaspoons
Oil or ghee
to shallow fry

METHOD
Place whole-wheat flour and salt in a bowl. Add coriander leaves and knead into a soft dough
using milk. Cover and rest the dough for twenty to twenty five minutes. 2. Divide the dough into
eight equal portions. Shape them into balls.