Suran Shengdana Kadhi

Suran Shengdana Kadhi is a quick alternative to usual dal and kadhis. It is wholesome with veggies and peanuts.

Ingredients

1 packet frozen suran/yam
1/4 cup raw peanuts
2 tsp til/sesame seeds
1 tsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chili powder
1 tblsp jaggery
1 tsp methi seeds
1 small tomato, chopped
Cilantro for garnishing
salt to taste
2 tsp ghee

Method

- Pressure cook suran, peanuts, jaggery, tomatoes and all the above except til with 3 cups of water.
- Cook for 3 whistles.
- Add til and ghee.
- Garnish with cilantro.

Serve hot with rice or roti.

Mughalai Biryani

Mughalai Biryani is a royal dish with dry fruits in a rice. It is best served with Paneer butter masala and mint raita.

Ingredients

1 cup Basmati rice
3 tbslp ghee
4 cloves
2 cardamom
1 small onion, cut lengthwise
1 tblsp cashew peices
1 tbslp golden raisins
1/4 cup carrots and peas
1 tsp garam masala
1 tsp cumin powder
2 bay leaves
1 tsp cumin seeds
1 tsp coriander powder
1/4 cup green + red peppers
salt to taste
1/4 cup Paneer, optional

Method

- Cook rice along with rasins al dente.
- Heat ghee in a pan.
- Add cumin seeds.
- Add the onions and cook till they turn pink.
- Add cloves, cardamom and bay leaves
- Add the cashew pieces and roast till brown
- Add Bell peppers, carrots and peas.
- Cook for a few minutes and add all the dry masalas.
- Add paneer if available at this point.
- Add salt, rasins and rice to the above mixture.
- Toss well making sure rice is not broken.

Serve this hot with raita to make any day special.

Creamy Pesto Macaroni

Creamy Pesto Macaroni is an alternative to Mac n Cheese. Kids and adults will love this twist.

Ingredients

1 cup elbow pasta
1 bunch fresh basil leaves
1/2 cup cream
1/2 cup olive oil
1/2 cup walnuts
1 tsp red chili flakes
Salt to taste
1/2 tbslp butter

Method

- Bring water to boil in a pot.
- Add salt and pasta
- Cook until its al dente
- In a blender, add basil, salt, walnuts and olive oil. Grind well to a smooth paste. This is basic
pesto sauce.
- Melt butter in a pot.
- Add pesto sauce and cook for a few minutes.
- Add the cream and pasta.
- Add chili flakes and mix well.
- Preheat oven to 350 Deg F.
- Bake the pasta for 15min.

Enjoy the creamy pasta with a side of greens or broccoli.

Green Beans Fry

Green Beans Fry is a nutritious spring time vegetable. Quick recipe that can be made in a jiffy.

Ingredients

1/2 lb French green beans
2 tsp Cumin seeds
2 tsp garam masala
2 tsp Dhaniya Jeera(Coriander-Cumin) powder
1 tsp sugar
Salt to taste
2 tsp red chili powder
2 tblsp Oil

Method

- Cut the beans into 1 inch size
- Heat oil in a pan
- Add cumin seeds
- Add garam masala and dhaniya jeera powder
- Add sugar, salt and chili powder
- Add the beans and fry for few minutes
- Cook covered for another 15-20min

Serve along with dal chaawal.

Matar Paneer Butter Masala

Paneer Butter Masala is a great dish for one of those special days. Its so easy that you may want to make it every day.

Ingredients

1/2 cup Paneer, cut into cubes
1 small tomato, chopped
1 small onion, chopped
3 tsp Kasoori Methi
1/4 cup milk
1/4 cup fresh cream
2 tsp sugar
salt to taste
2 tsp garam masala powder
2 tsp red chili powder
1 tsp turmeric powder
2 tsp ginger, chopped
2 tsp garlic, chopped
1/4 cup Sweet peas
1 tblsp butter

Method

- Melt the butter in a pan.
- Fry the paneer peices until they are golden brown on all sides.
- Remove the paneer from pan onto a paper towel.
- In the remaining butter, add onion and let it turn pink.
- Add ginger and garlic.
- Add tomato and let it cook well.
- Add turmeric, garam masala and red chili powder.
- Add salt and sugar.
- Add the milk followed by cream.
- Bring it to a boil.
- Add the kasoori methi and cook for few minutes
- Add the paneer and peas.

Serve hot with Naan.

Cucumber Mint Raita

Cucumber raita is great accompaniment to Pulao or biryani. Mint and cucumber form a perfect pair on a hot summer day.

Ingredients

1 cup Yoghurt
1/2 cucumber
Salt to taste
1 tsp chat masala
2 sprigs of mint

Method

- Add little water to yoghurt
- Shred the cucumber in a food processor
- Add the cucumber to yoghurt
- Chop the mint and add it.
- Add chat masala and salt
- Mix well and refrigerate it.

Serve it cold along with your main dish

Mango Eggplant Dal

Mango Eggplant Dal is a nice change to the usual dal. It has almost sambar like taste but much lighter.

Ingredients

1/2 cup raw mango pieces
2 small eggplants, cut lengthwise
1/2 Tomato chopped
1/2 cup cooked Toor Dal
1 tsp Amchur powder
Salt to taste
1-2 green chili, chopped
2 tsp Dhaniya-Jeera(Coriander-Cumin) Powder
1 tsp Cumin seeds
1 small onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
1 tsp Turmeric Powder
1 tblsp Oil/Ghee
Cilantro to garnish

Method

- Heat Oil. Add cumin seeds
- Add onions, ginger, garlic and green chili
- Add turmeric, amchur and dhaniya jeera powder
- Add eggplants and cook well
- Add mango pieces and cook a bit more
- Add chopped tomato and salt
- Add a cup of water and let it cook for 5min
- Add the cooked toor dal and let it simmer for 10min.

Enjoy with hot rice.