Category: Recipes

Egg Biryani

I honestly believe that making any type of biryani is an art. Because even with the most perfect recipe, there is no guarantee that the biryani will turn perfect. It’s a combination of making perfect rice, perfect gravy and perfect steaming. Do let me know how yours turned out. I forgot to take a picture of layering of rice but promise will do that next time and share your experience.

Egg Biryani

THis is my own recipe of Egg biryani … I don't remember when and how I learnt it but I do remember I'm making it since the time I started cooking in my mom's kitchen

  • Instant Pot – 6 Qt or bigger

For Cooking Rice

  • 2 cup Long grain Basmati rice (Washed,Soaked at least for 4 hrs and drained)
  • 1 Tbsp Oil
  • 1 inch Cinnamon stick
  • 1 no. Star anise
  • 4 nos cardomom
  • 1 no Bayleaf
  • 2 Tsp Salt
  • 5-6 no Cloves
  • 1 tsp Cumin seeds
  • 4 cup water

For Gravy

  • 6-7 no Eggs (Boiled and Peeled)
  • 3 no Medium Onion (Finely chopped)
  • 2 no Tomato (Finely chopped)
  • 1 Tbsp Ginger & Garlic Paste
  • 3-4 no Green chilis (Finally chopped)
  • 1 Tsp Cumin seeds
  • 1 Tsp Red chili powder
  • 1 Tsp Biryani Pulao Masala
  • 1/2 Tsp cumin powder
  • 1/2 Tsp coriander powder
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tsp Salt (To taste)
  • 1/2 cup yogurt
  • 1/2 cup Fried Cashews & Raisins
  • 2 Tbsp Ghee

For Layering of Biryani

  • Kesar soaked in Milk
  • Lemon Juice
  • Fried Onions
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tbsp Lemon juice
  • 1 Tbsp Ghee

To Cook Rice

  1. Boil water in a heavy bottom pan

  2. Add all ingredients in the cooking rice ingredients group except rice in the water

  3. Once water comes to rolling boil, add drained rice

  4. Let the rice boil for exactly 7 min

  5. Once the rice is about 80% cooked, drain the rice and keep aside

Cook Gravy

  1. Add ghee in the pan and add Cumin seeds

  2. Once cumin seeds crackle add onions and saute until they change color

  3. Add Ginger -Garlic paste & green chilis

  4. Add chopped tomatoes

  5. When the tomatoes turn mushy add dry spices ( Red Chili powder, Coriander pdr, Cumin pdr, Biryani Masala) & Salt

  6. Add yogurt and mix well for a few min

  7. Add cilantro and mint leaves.

  8. let the gravy cook until it leaves oil on the side

  9. Add cashews & raisins and turn off the stove

Layering Biryani

  1. Heat Instant Pot in saute mode

  2. Add little ghee at the bottom of the pan followed by the gravy.

  3. Add boiled cut eggs on the top

  4. Then add the layer of the cooked rice

  5. On top of the rice sprinkle kesar milk, fried onions, chopped cilantro and chopped mint,lemon juice

  6. Add some additional ghee on the side.

  7. Sprinkle some water on the top

  8. Cancel Saute, cover with lid ,vent sealed and set Manual 6min High pressure. QR if float valve is sealed

  9. Do not open the lid

  10. Select SLOW COOK and cook for 30min

  11. To cook for 30min select 1 hr and unplug after 30min.

Main Course
Indian
biryani, eggbiryani

Coconut- Rice Dosa

This is a simplerecipe that makes very soft spongy dosas without adding any daals or soda. Try it once and I’m sure your family will love it. Don’t forget to leave a comment if you like the recipe and if you make it at home,share your pictures.

Coconut- Rice Dosa

A soft spongy Coconut – Rice dosa with no daal or no soda

  • 2 Cup Raw rice (I used idli rice)
  • 1 tsp Methi seeds
  • 1 cup fresh coconut (grated)
  • 1 cup Thin poha
  • 1 tsp salt (or to taste)

  1. Soak the rice and methi seeds in enough water for 6-8 hrs

  2. Blend these soaked rice & methi seeds to a smooth paste using about 1 cup water

  3. Transfer a batter into a large bowl

  4. In the same grinder jar add the coconut, poha ,1 cup water and blend to smooth paste as well

  5. Transfer this mixture to the rice batter.

  6. Mix well with your hands

  7. Let the bowl ferment in warm place for at least 8hrs

  8. When the batter is fermented, it becomes frothy

  9. Add salt to your taste and mix well.

  10. Pour batter over the hot griddle and add oil on sides

  11. Cover and cook until the top of dosa is cooked

  12. Turn over gently if you would like the dosa crispy on other side.

  13. Serve hot with coconut chutney and sambar or coconut milk

Breakfast
Indian
coconut chutney, coconut dosa, coconut rice dosa, dosa, sambar, south indian recipe

PALAK PATAL BHAJI ( A SAVORY SPINACH CURRY)

Sharing today is a famous Maharashtrian dish called “Palak Patal Bhaji” which is a savory spinach Curry which is a perfect blend of Sweet , Tangy and Savory curry dish. It’s rarely served in restaurants but very common healthy household dish. Probably not known to many people outside of Maharashtra.

The ingredients list is rather long but the recipe itself is super easy and the end product is super delicious. So lets get started.

PALAK PATAL BHAJI ( A SAVORY SPINACH CURRY)

A Sweet and Tangy Maharashtrian Spinach Cury

  • Pressure cooker or Instant Pot
  • 1 bunch Fresh Spinach
  • 1 no. Lemon size ball of Tamarind
  • 1/2 cup Chana Daal
  • 1/4 cup Raw peanuts
  • 1/4 cup Cashews (Optional)
  • 4 no green chilis
  • 1 tsp fenugreek seeds
  • 1 Tbsp Besan or Gram flour
  • 1 Tbsp Oil
  • 1 tsp Asafoetida (Hing)
  • 1 Tbsp Jaggary Or Sugar
  • 1 tsp Turmeric powder
  • 1 tsp red chili powder
  • 4-5 no curry leaves (optional)
  • 1 tsp Goda masala (Garam masala if goda masala not available)

  1. Soak the chana daal and peanuts in enough water for at least 4 hrs .Better overnight



  2. Soak Tamarind in enough water as well to extract the pulp

  3. Cook chana daal , peanuts and cashews in a pressure cooker for 1 whistle or ininstant pot for Manual 8 min , Natural Pressure Release



  4. Chop spinach finely and chop green chilis in small pieces.



  5. Heat oil in the pan, Add mustard seeds,turmeric,red chili powder,hing,curry leaves, fenugreek seeds and green chilis followed by chopped spinach



  6. when Spinach starts leaving water from sides add besan while mixing continuously. Make sure no lumps are formed



  7. Saute spinach with besan for a couple of minutes



  8. Then add the cooked Chana daal, Peanuts and Cashews



  9. Let the mixture come to boil. Then add masala, tamarind pulp, jaggary & salt to taste



  10. Optional : Give second tadka on top with mustard seeds, red chilis and fenugreek seeds



  11. Bhaji is ready to serve



Main Course
Indian
Maharashtrian Cuisine, palak patal bhaji, spinach curry, spinach indian curry

Paneer-Capsicum-Matar Masala

Sharing today is one of my go to favorite paneer dish when I want to indulge in some creamy deliciousness. Not only does this dish is full of flavors but it is also full of nutrients in form of Paneer and veggies. So let’s look at the recipe of this easy, delicious Paneer-Capsicum-Matar Masala

I believe that it is important to use the right ingredients for making any dish more delicious. I have included a link to my favorite brand of garam masala that gives a great flavor to this dish

Paneer-Capscium-Matar
A closer look
Enjoy with rice

Paneer-Capsicum-Matar Masala

Protein Rich & creamy deliciousness

  • 1 no 14 Oz Pack of paneer (I love Haldiram or Amul brand)
  • 1 no Green Capscium (cut into square pieces)
  • 1 no Red Capsicum (Optional )
  • 1 cup frozen green peas ( Matar )
  • 1/4 cup cilantro (for garnishing (optional))
  • 2 no medium onions (Cut into big pieces)
  • 2 no Tomatoes (Cut into big pieces)
  • 3 no green chilis
  • 2 no Garlic pods
  • 1 inch ginger
  • 15 no Cashewnuts (powdered)
  • 1/2 cup Heavy whipping cream
  • 1 tbsp Cooking oil
  • 1 tsp Garam Masala OR Kitchen King Masala
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp kasuri methi (crushed on hand)
  • 1 tsp Salt (or to taste)

  1. Grind Green chillis, Ginger and Garlic into a paste

  2. Grind the onions into a paste

  3. Grind the tomatoes into a puree



  4. In a heavy bottom pan, heat the oil and when its hot add cumin seeds

  5. Once cumin crackles , add the onion paste followed by ginger – garlic green chili paste and saute till the raw smell of onions go away



  6. Now add the pureed tomatoes followed by some salt

  7. When oil separates from the tomatoes , add in the cashew powder and saute for another minute

  8. Now add turmeric powder, red chili powder ( as per taste) ( remember you have added green chilli already) and garam masala

  9. Add the veggies (Green bell pepper, Red bell pepper & Green peas) . Cover and cook for 2-3min on low flame or until the veggies are cooked. Add some water so that the gravy doesn't burn or stick to bottom

  10. Adjust salt as needed

  11. Once veggies are cooked, add additional water to adjust consistency.

  12. Add Paneer cubes. Cover and cook another 3-4 min for paneer to absorb the flavors

  13. Add heavy whipping cream followed by crushed kasuri methi

  14. Garnish with Coriander leaves or Cilantro

Main Course
Indian
capscicum, green pepper, matar paneer, paneer dish, paneer sabzi

I use Everest Garam Masala for this recipe because I think its the best tasting garam masala available. You can buy it at amazon

An alternative recipe is available on Hebber’s Kitchen uses Yogurt instead of cashewnuts in case have any nut allergies

वाटली डाळ (Vaatali Daal) / Chana Daal Snack

Vaatali Daal is the protein rich vegan snack which is made with very few ingredients and has an outstanding taste. You can eat it like a snack Or a side dish with rice or roti.

वाटली डाळ (Vaatali Daal) / Chana Daal Snack

Tasty Vegan snack often made as a side dish on the main course

  • 1 cup Chana daal (Soaked overnight or at least 4 hrs)
  • 1 inch ginger
  • 3-4 no green chilis (or to taste)
  • 4 Tbsp Oil
  • 7-8 no Curry leaves
  • 1 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1/2 tsp Asafoetida (Hing)
  • 1/2 tsp Salt (Or as per taste)
  • 1/2 cup Grated coconut (Frozen or fresh)
  • 1/4 cup Cilantro (For garnishing)
  • 1 no Lemon wedges (Optional)

  1. Soak Chana Daal in enough water for at least 4 hours best is overnight

  2. When daal is soaked, roughly grind it without using any water



  3. In the last batch of daal grind ginger and green chilis along with daal

  4. Heat oil in pan and make tadaka of mustard seeds , cumin seeds and hing

  5. Add in Curry leaves, turmeric powder, red chili powder and salt



  6. Add the ground daal and mix well



  7. Cover and cook on low to medium heat for 10-15 min

  8. when the steam starts releasing from the daal and the daal looks separated mix in half of coconut and half of cilantro



  9. Garnish with remaining coconut, cilantro and lemon (optional)



Side Dish, Snack
Indian
chana daal snack, healthy recipe, vatali daal, vegan recipe

Mint Coriander (Cilantro) Chutney

A green mint – coriander chutney is a requirement for all the chaat items and a required side dish for indian finger foods like vada,cutlet, samosa etc. The same chutney can be used as a sandwich spread to make perfect veggie or grilled sandwich.

After spending several years to find the perfect green chutney recipe , I now can proudly say that I have a fool proof recipe of perfect mint – coriander chutney.

Do try it and let me know how do you like it.

Mint Coriander (Cilantro) Chutney

The green chutney that is served as a side dish with many indian chaat items or finger foods

  • Mixer Grinder
  • 1 cup Mint leaves
  • 1 cup Cilantro (Coriander)
  • 2 nos Garlic pods
  • 4-5 nos Green chili
  • 1 Tbsp lime juice (Or about 1/2 lime)
  • 1 tbsp yellow sev
  • 1 tsp Salt (Or to taste)
  • 4 Tbsp Water (Or as required)

  1. In the grinder jar add yellow sev and add 2 Tbsp water over it



  2. Let it sit for 5 min while the water is soaked in the sev

  3. Add all other ingredients listed in the ingredients section and grind without adding additional water

  4. Add little water and grind again to make a smooth paste

  5. Chutney is ready to serve



Side Dish
Indian
chaat, chutney, cilantro mint chutney, green chutney, mint coriander

Here is a the brand of sev I used in making this recipe.

Chettinad Egg Curry

Sharing today is a delectable South Indian Egg curry which is very simple, flavorful and easy to make. This recipe of mine is a combination of several chettinad egg curry recipes I tried over the years.

Pooja’s Chettinad Egg Curry

Don’t worry about all the spices listed in the ingredients list. You can find them all online.

All you have to do is go to amazon and order online to get all of these spices delivered. Check this link for Star anise and you can search for the rest to order all of them online.

Chettinad Egg Curry

  • Coconut grater

Curry Masala Paste

  • 1 Tsp Oil
  • 1/2 inch Cinnamon stick
  • 1 no Star anise
  • 3-4 no Cardomom pods
  • 3-4 no cloves
  • 1 Tsp Cumin seeds
  • 1 Tsp Fennel seeds
  • 2 Tsp Coriander Seeds
  • 1 Tsp Peppercorns
  • 4-5 no Red Chillis
  • 1 inch Ginger
  • 2-3 nos Pods
  • 1/4 cup Fresh Grated Coconut

Roasted Spiced Eggs

  • 7-8 no Eggs (Hard boiled)
  • 1 Tsp Oil
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Chili Powder
  • 1 Tsp Salt

Curry

  • 2 no Onion-medium sized (Finely chopped)
  • 2 no Tomato (finely chopped)
  • 1 Tbsp Oil
  • 1 Tsp Curry Leaves
  • 1 Tsp Kashmiri Red Chili Powder
  • 1 tsp Turmeric powder
  • Salt (To taste)

Masala Paste


  2. Let the roasted masala paste cool down & then grind to smooth paste with little water

Roasted Eggs

  1. Peel the boiled eggs and make small slits on all the sides of egg with a knife

  2. Heat oil in pan again and add turmeric powder, red chili powder and salt.

  3. Add boiled eggs and toast them in oil and roast from all sides

Egg Curry

  1. Take off the eggs from the pan and add some additional oil



  2. Add chopped onions and saute till they are brown

  3. Add chopped tomato and saute till they are mushy

  4. Add turmeric powder , kashimiri red chili powder and little salt to taste

  5. Add the masta paste .Mix well and saute for 4-5 min

  6. Add water and let the curry come to boil

  7. Add the roasted eggs . Cover and cook and let the eggs soak the masala.

  8. Garnish with fresh cilantro

Main Course
Indian
boiled eggs, chettinad egg curry, egg curry

For authentic taste use Fresh Coconut which you can find in any grocery store. Break it in half and use the coconut scraper like below to get the fresh coconut.

Don’t forget to subscribe to my blog. Like and comment with your feedback.

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

In my opinion eggplants or brinjal divides people into two kinds first who genuinely & completely hate anything cooked using eggplants And the second who absolutely love anything cooked using eggplants. I’m obviously the later one! A absolute eggplant lover & love all dishes made with them.

Sharing here is one of my most favorite and unique & healthy recipe off roasted eggplant

Let me know how you like it

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

  • Oven Or Gas grill
  • 1 no. large purple eggplant
  • 1 cup Yogurt
  • 1 no small onion chopped
  • 1/4 Tbsp Metkut
  • 1/4 Tbsp Peanut Powder
  • 1/2 Tbsp Oil
  • 2 Nos Sandagi Mirchi
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp Asafoetida (Hing)
  • 1/2 tsp Turmeric powder
  • 1 salt & sugar (to taste)

  1. Make slits on the side of eggplant and brush cooking oil on all sides of it.

  2. Line a baking tray with aluminium foil and set the eggplant on it

  3. Broil the eggplant for 20 min on one side then turn over and broil for 10 min

  4. If you are grilling the eggplant on flame or grill just roast it till the sides are charred

  5. Once the sides are all burnt take it out on a plate and let it cool down



  6. Mash the eggplant well



  7. Mix in onions, metkut, peanut powder,salt,sugar and yogurt

  8. Heat oil in the tadaka plan and add mustard seeds , cumin seeds ,hing, sandagi mirchi in the oil

  9. Once fried, pour the tadka on eggplant mixture.

  10. Bharit is ready

  • If you don’t have Metkut, you can skip it but it indeed gives a great flavor
  • If you don’t have sandagi mirchi, use regular red chillies
Side Dish
Indian
baingan bharta, Eggplant

Moong Daal Pakoda ( मुगाच्या डाळीची भजी )

Pakoda ( the crispy fritters ) come in different type. Onion pakora , spinach pakora , Potato pakora are some of the common types but today I’m going to share a less common recipe of pakora made with moong Daal

Moong Daal Pakoda ( मुगाच्या डाळीची भजी )

  • 1 cup Yellow moong daal
  • 1 inch ginger
  • 4 cnt green chilis
  • Salt (to taste)
  • 1 small Onion
  • 1/8 bunch cilantro
  • 1 cup Oil (for deep frying)

  1. Wash and soak moong daal in enough water for at least 4 hrs

  2. Once washed grind the moong daal along with the chilis and ginger without adding any water or adding very little water

  3. Once ground add in salt to taste and mix well with your palms

  4. Add chopped onion and cilantro

  5. Mix everything well

  6. Heat oil in pan and let it heat up well.

  7. Put a small drop of moong daal mixture in the oil. If it immediately floats,then the oil is hot enough

  8. Using a tablespoon add small lemon size balls of moong daal mixture in the oil and let it fry until golden brown from all sides

  9. Take them out of oil and let them rest on paper napkin so the oil is soaked.

  10. Enjoy with mint and tamarind chutney

Appetizer
Indian
appetizer, moong daal pakoda, pakoda

Sabudana Khichadi

Art of making Sabudana Khichadi

Sabudana Khichadi is the one most common religious fasting food in India. I do not know the reason why “sabudana” is one of the “authorized” fasting food but this dish is sure to satisfy your tastebuds.

It is rare to find an Indian who doesn’t like this dish and I’m no exception .. it’s simple, it’s delicious and like I said it’s the most popular fasting food

Sabudana Khichadi

All time fasting favorite

  • 2 cups Sabudana (Laxmi or Swad Brand is most reliable in my opinion)
  • tsp Cumin seeds
  • 1 Tbsp Ghee
  • 5 Nos. Green Chilis
  • 1/2 cup Roasted Peanut Powder
  • 1 Nos Potato – Medium sized
  • 1 Tbsp milk (To sprinkle on top)
  • Salt & Sugar (To taste)

  1. Soak Sabudana in enough water overnight leaving a little water over the sabudana



  2. The soaked Sabudana should look like something in the picture with the pearls separated



  3. Mix in peanut powder ,salt and sugar with the soaked sabudana

  4. Chop the Chilis into small pieces & cut potatoes in the small bite size cubes

  5. Heat up a kadhai in the pan and add ghee

  6. When ghee is hot, add cumin seeds followed by green chilis and potato cubes

  7. Cover and cook on medium flame for 2-3 min or until potatoes are soft.

  8. Add in the sabudana mixed with peanut powder, salt & sugar and mix all well

  9. Sprinkle 1 Tbsp milk over the mixture evenly

  10. Cover and let the mixture cook well for about 3-5 min on low flame

  11. When you open the cover you should see the steam coming out and when you mix the sabudana pearls should be transperant

  12. Garnish with Lemon juice,cilantro and freshly grated coconut (Optional)

  13. Enjoy hot

You can also add some soaked peanuts in ghee to give it a great taste

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