Pineapple Kesari

Ingredients:

Rava – 1cup
Sugar – ¾ cup
Water – 1 ½ Cup
Pineapple – 2 slices
Pineapple Essence – Few drops (Optional)
Raisin – 7-8 pieces
Cashew – 7-8 pieces
Cardamom – 2pinch or ¼ tsp
Food Color (yellow) – Few Drops

Method:

1. Add water in a Kadai and add few drops of yellow food color. Let it boil.
   
2. Now add Rava slowly, while mixing simultaneously so the rava does not clump.
   
3. Let it cook till all the water is absorbed.
   
4. Add the sugar slowly and mix well. When sugar dissolves add the pineapple and pinapple essence.
   
5. When everything has binded together, in another tava add 4 tbs of ghee, fry cashew and raisins and add it to the sweet, so it comes out without sticking to the tava.

Enjoy!

Hydrabadi Veg Briyani

Ingredients 250 grams Basmati rice 1/2 tsp black cumin 25 grams Cashew nuts (Optional) 1/2 bunch coriander leaves 1 cup Curd 1 tbsp garam masala 1 tbsp Garam masala powder 1 tbsp Garlic and ginger paste 1 cup Golden fried sliced onions 1.5 number gr chilli 1 number Lime juice 1/2 bunch mint 2.5 tbsp Oil 1/2 tbsp Red chilli pdr 1/2 tbsp Rose Water (optional) 1/2 pinch Saffron 1 to taste Salt 1/2 pinch Turmeric powder 500   gram Mixed  Vegetables  Eg. Carrot,  Beans, Potato, Cauliflor, Etc..

Method:

 Mix all the vegetables, green chilli, lime juice, the masala powder, chilli powder, garam masala, turmeric powder, half of coriander and mint leaf, salt 1tsp. Let it rest for few minutes.

Soak the Basmati Rice for 10 mins

In a seperate bowl, add plenty of water and let it boil, add the soaked rice(without the water). Add few cloves, cardomom, cinnamon to the boiling rice.

Once the rice is 3/4th cooked strain it. Take a bowl that can go on the stove top, add the curd mixture and sprinkle fried onions, with a little bit of coriander and mint leaves. And top it with the strained rice.

Again sprinkle fried onions, roasted cashew nuts, little bit of coriander and mint leaves and finally sprinkle the saffron that was soaked in milk on the top. Put the bowl on the stove and simmer.

Let it cook till the rice become soft and fluffy. Serve with raitha.

Bread & Peas Chat

Ingredients:

• Bread -1/2 loaf (Cut into cubes)
  
• Dry Green peas -1 cup(Soaked over night, cooked soft)
  
• Onion - 1 (big)
  
• Cinnamon, Clove, Cardamom, Bay leaf-1tbs
  
• Tomato puree-1/2cup
  
• Fresh onion 3tbs spoon for garnish.
  
• Turmeric Powder - 1tsp
  
• Chilli Powder - 1 tbs
  
• Jeera - 1/2 tbs
  
• Coriander Powder - 1/2 tbs
  
• Chole Masala(optional) - 1tbs
  

Method :

1. Fry onion till light brown and make paste.
2. In oil add whole gram masala, (cinnamon, clove, cardamom and bay leaf.)
3. Add turmeric, chilli, jeera powder, coriander powder and chole masala(optional)
4. After frying for few minutes, add onion and tomato paste, let it cook for a while.
5. Now add the peas. If needed add some more tomato paste.
6. Now fry the bread cubes in oil till golden and add the to the sause and mix it well.
7. Sprinkle diced fresh onion on top. Serve Hot.

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Aloo Palak

Ingredients:
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Matar Paneer

Ingredients:
6 paneer chunks about 1-1/2 x 1 x 1/2 inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste,or 3 garlic cloves, mashed
1 piece fresh ginger(minced) , size of walnut
1 large tomato, chopped
Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas (or substitute 2 packages frozen)
1 tablespoon cashew nuts, ground to a paste with a bit of water Salt and freshly ground pepper to taste

Method:
1. Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
2. In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and leave for 2 minutes.

3. Add the chopped tomato and leave for 5 minutes to achieve a thick gravy. Add the dry masala and leave for 3 more minutes. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.)

4. Add 1/4 cup water, then stir in the peas. Add the paneer cubes and leave for 2 minutes. Stir in the cashew paste, add salt, pepper. Sprinkle some Kasthuri Methi powder 1tsp and Serve at once. Serves 4 to 6 people.

Corn Rice

Ingredients:

• Basmati Rice - 1cup
• Fresh Corn  - 3\4cup
• Curry Leaves  - One hand full
• Garlic  - 5pods
• Green Chilli  - 2 (If you need it spicier  add more chilli)
• Coconut Milk  - 1\2cup
• Water  - 3\4cup(adjust water according tothe quality of rice)
• Salt  - 1.5 tsp
• Lime juice  - 1 tbs
• Cardamom  - 2 pieces
• Bay leaves   - 1
  

Method:

1. Grind curryleaves, garlic, greenchilli, and make it into a paste.
2. In a cooker put oil add cardamom ,bay leaves and add grinded paste, fry for 4mins. 
3. Add corn and fry 2-3mins add soaked and drained rice and mix well.
4. Now add coconut milk, water, salt and lime juice.
5. Close lid after one whistle simmer stove let it b for 10 to 15 min,then rice will b ready.