Daab Chingdi, Prawns Cooked inside Tender Coconut Shell




Daab Chingdi, is an authentic traditional Bengali preparation in which prawns are cooked inside a tender coconut shell. You can either cook the whole coconut inside a pressure cooker or you can bake it.The original recipe requires to cook the coconut in koyla. It takes little patience and skill to prepare this recipe. However, every effort taken is definitely worth it.
I had recently read an article which mentioned about this recipe as one of the top 20 recipes of India to eat before you die. Well the claim is certainly right. We usually stuff ourselves with the succulent chingudi/chingdi in “Oh Calcutta” which is one of the Brands from Speciality Restaurants Ltd. Unfortunately, the restaurant is closed for quiet some time in our city for renovation. This is the reason which forced me to try this out at home. Thankfully, it turned out really fine. And because of this I am sharing the recipe with you all.
I made slight change to the original recipe by adding tomatoes.

What you Need:

1 Tiger Prawns 250 grams
2 Mustard Oil 3 tbsp
3 Turmeric Powder 1 tsp
4 Salt To Taste
5 Sugar 1 tbsp
6 Green Chili 2 finely chopped
7 Onions 2 finely chopped
8 Tomatoes 2 big chopped
9 Coriander Leaves 1/2 cup
10 Garlic 6-7 pods
11 Mustard seeds 1 tbsp
12 Cumin seeds 1/2 tsp
13 Methi Seeds 3
14 Onion Seeds 1/2 tsp
15 Tender Coconut Shell 1+ malai separated


You will additionally need dough made with wheat flour.


Steps to Make:

Start with scrapping the shell of tender coconut.Keep Aside. Do not throw the lid of the tender coconut. You will need it later.
Now take the shell.Scrape out the tender coconut.
Gring green chili, mustard seeds and garlic with little water to a fine paste.
Marinate prawns in turmeric powder and salt to taste
Heat 1 tbsp mustard oil till smoking point on high.
Lower the flame and cook prawns slightly on both side till it turns pink.
Remove and keep aside.
Add the remaining oil.
Add cumin seeds, methi seeds and onion seeds.
Add the mustard paste and chopped onion.
Mix and cook till onion turns brown
Add tomatoes and cook till soft
Add coriander leaves, salt and sugar to taste.
Switch off the flame.
Gring to a fine paste along with chopped malai from tender coconut.                
Stuff it with prawns.
Next stuff with the coconut gravy made above.
Put the lid. Seal it with dough made with wheat flour.
Take a 5 liter pressure cooker.
Put the tender coconut inside.
Fill water till coconut is half covered with water.
Put the lid and cook on high for 10-15 minutes.
Allow pressure to come out.
Take the shell out and serve with Hot Steamed Rice

Vegetable Rava Upama



Rava Upama or Porridge made with Cream of Wheat is a south Indian Delicacy which has slowly and steadily moved to northern parts of India and has incorporated many changes across its path to suit the palate of every Indian mouth. Upama in south is predominantly made with lentils and peanuts. Whereas in north, people prefer to add vegetables. Well, the superlative way to eat when you like both is simple, mix both. Have it with Coconut Chutney or Idli Chutney Powder as a breakfast item. Serve with a cup of South Indian Filter Coffee. This recipe serves 2.

What you need:

# Ingredients Quantity
1 Rava 1 cup
2 Onion 1 chopped
3 Oil 2 tbsp
4 Peanuts 2 tbsp
5 Urad Daal 1/2 tsp
6 Channa Daal 1 tsp
7 Tomato 1 chopped
8 Coriander Leaves 1 tbsp chopped
9 Cauliflower 2 florets
10 Green Pead 2 tbsp
11 Beans & Carrots 2 tbsp
12 Ginger Chopped 1 tsp
13 Hing A pinch
14 Mustard Seeds 1 tsp
15 Green Chilies 1 chopped
16 Curry Leaves 6 or 7


Steps to Make:

Heat a non stick pan and roast rava for 7-8 minutes on low flame till gives out  a nice aroma.
You can otherwise microwave it on high for 3 minutes.(Tip: If you are using a different quantity of rava , you might have to increase or decrease your timing accordingly.)
Soak channa daal, urad daal and peanuts for 5 minutes in water.
Heat oil in a pan.
Add hing, mustard seeds, curry leaves.
Add soaked lentils.
Add chopped ginger.
Add onion and cook till it turns pink.
Add all chopped vegetables.
Cook for 2 minutes.
Add tomatoes and cook for a minute.
Add 2 and half cups of water and increase flame to high.
Bring it to boil.
Add salt to taste.
Lower the flame and add roasted rava. (Tip: add rava to pan using left hand and simultaneously mix with a flat spatula in one direction using your right hand).
Cover and cook for 2-3 minutes on low.
Remove top and sprinkle coriander leaves.
Mix well and serve hot.

Rajma Masala (Red Kidney Eye Bean Curry)


This comfort food is a favorite of many Indians and has found its place in almost all restaurants and dhaabas in India which offer North Indian Food. And not to forget, this is the most AAM AADMI food in the streets of Delhi. The traditional recipe is slow cooked on Chulha or Anghethi. However, I manage to make an equally if not more tasty recipe in pressure cooker using the recipe given below. This should be sufficient for 4 people.

What You Need:

# Ingredients Quantity
1 Rajma 1 cup
2 Onion 2
3 Tomato Puree 4
4 Ginger 1 inch crushed
5 Garlic 8-9 chrushed
6 Hing a pinch
7 Oil 2 tbsp
8 Salt to taste
9 Turmeric Powder 1 tsp
10 Cumin Coriander Powder 1 tsp
11 Everest Meat Masala ** 1 tbsp
12 Cumin Seeds 1 tbsp
13 Coriander Leaves 2 tbsp
14 Green chili 1 chopped
15 Red chili powder 1 tsp


Steps to Make:

Soak Rajma in water for 8 hours.
Grind onion and tomato together.
Cook rajma, 3 cups of water and 1 and half tsp of salt in pressure cooker for 30 minutes in low flame.
Heat oil in a kadai.
Add hing.
Add cumin seeds and allow it to splutter.
Add green chillies.
Add ginger garlic paste and onion tomato paste.
Cook till tomato is cooked well and the raw smell is gone.
Add all powdered spices and cooked rajma.
Add the water in which rajma was cooked.
Bring it to a boil.
Switch off the flame.
Garnish with Coriander leaves.
Server with rice and onions

Chicken Do Pyaza





Chicken Do Pyaza is a North Indian Dish. It is creamy, sweet and sour in taste, healthier than many other chicken dishes prepared in indian way. Many people confuse Do Pyaza by adding double the quantity of onions. However, the name originally came because this recipe requires only 2 onions (preferably big ones). The recipe just looks lengthy . However, once you  have all ingredients on your kitchen counter, a lip smacking dish will be ready in 30 minutes.
Make sure you roll out extra chappatis because people are going to gorge more than their usual diet.
What you need for Marination:
# Ingredients Quantity
1 Chicken 1 kg cut into small pieces
2 Curd 1 cup
3 Turmeric Powder 1 tsp
4 Everest Tandoori Masala 2 tsp
5 Ginger Garlic Paste 1 tbsp
6 Red Chili Powder 1 tsp
7 Lemon Juice 1 tsp
What you need for Gravy:
# Ingredients Quantity
1 Onions 2 big chopped finely
2 Tomato Puree 4 big size
3 Everest Garam Masala 1 tbsp
4 Oil 2 tbsp
5 Salt To Taste
6 Sugar 1 tsp
What you need for Tempering:
# Ingredients Quantity
1 Ghee 1 tsp
2 Green chili 1 chopped finely
3 Kasuri methi 1 tbsp crushed
4 Coriander Leaves 1 tbsp Chopped
5 Full Cream 1 tbsp
Steps to Make:
Heat oil in a pan.
Add onion and cook till it turns brown.
Add tomato puree,cover and cook on low flame for 5 minutes.
Add chicken marination to it. Mix gently.
Cover and cook for 7-8 minutes.
Open lid, add Everest garam masala, salt and sugar to taste.
Cover and cook again for 4-5 minutes.
Heat ghee in a separate pan.
Add chopped green chilies, kasuri methi and coriander leaves.
Add cream to it.
Add this tempering to chicken and mix well.
Cook for 2 more minutes.
Switch off flame and take out on a serving bowl.

Whole Wheat Penne Pasta with Cherry Tomatoes, Black Olives & Zucchini


If this is not the healthiest and still the yummiest pasta recipe, then I don't know what it is said to be healthy. I omitted the cheese portion. Still it turned out really tasty. Make sure you add only cherry tomatoes to it and not the regular ones. I have made it twice already last week and I still continue to crave more of it.

What you need:

1 Whole Wheat Penne Pasta 2 cups
2 Cherry Tomatoes 1/2 cup cut into half
3 Black Olives 1/2 cup roughly chopped
4 Zucchini 1/2 cup chopped
5 Tomato Puree 1/2 cup
6 Oregano 1/2 tsp
7 Garlic 2 tbsp chopped
8 Virgin Olive Oil 1 tbsp
9 Italian Herbs 1 tbsp
10 Salt To taste
11 Sugar 1/2 tsp

Steps to Make:

Heat 3 glasses of water in a deep pan . Add few drops of oil and 1/4th tsp salt.
Once water starts to boil, add pasta and cook till its soft.
Drain and keep aside. Preserve about 2 tbsp of water from above.
Heat olive oil in a non stick pan.
Add chopped garlic and oregano.
Add zucchini and cook till it is soft.
Add cooked pasta, cherry tomatoes, olives and tomato puree and preseved water from cooked pasta.
Add salt and sugar.
Cover and cook for 3-4 minutes.
Add Italian herbs. Mix well and serve.

Sambhar




This Sunday , I thought of making some Masala Dosa after a very long time. The process is a long one. I had to ferment the batter, made the aloo filling, made coconut chutney and also made the main ingredient Sambhar. This is a sour, salty , sweet, spicy Lentil dish, made up of Toor Daal can be eaten with rice, idlis, wadas and Dosas. They are almost kind of a staple food in South India.

What you need:

# Ingredients Quantity
1 Toor Daal 1/2 cup
2 Onion 1 chopped
3 Tomato 2 cubes
4 Tamarind 1 lemon size
5 Green chili 1
6 Raddish 1
7 Drumstick 2
8 Everest Sambhar Masala 2 tbsp
9 Turmeric powder 1 tsp
10 Curry leaves 05-Jun
11 Cumin Seeds 1 tsp
12 Mustard Seeds 1 tsp
13 Garlic(Optional) 4
14 Hing 1/2 tsp
15 Dry Red chili 2


Steps to Make:

Cook Daal, tomatoes, onion, raddish , drumstick,garlic, chopped green chilies, turmeric powder, salt and 3 cups of water in a pressure cooker for 10 minutes.
Switch off the flame and allow the gas to come out.
Open the lid, add sambhar masala , tamarind extract and bring it to boil.
For tadka, heat 2 table spoon oil. Add hing, cumin seeds, mustard seeds, dry red chilies, curry leaves.
Add the tadka to daal and boil the sambhar till you get the desired consistency.
Serve with Dosas or Idlis

Chola Masala





This Sunday , I thought of making some Masala Dosa after a very long time. The process is a long one. I had to ferment the batter, made the aloo filling, made coconut chutney and also made the main ingredient Sambhar. This is a sour, salty , sweet, spicy Lentil dish, made up of Toor Daal can be eaten with rice, idlis, wadas and Dosas. They are almost kind of a staple food in South India.

What you need:

# Ingredients Quantity
1 Toor Daal 1/2 cup
2 Onion 1 chopped
3 Tomato 2 cubes
4 Tamarind 1 lemon size
5 Green chili 1
6 Raddish 1
7 Drumstick 2
8 Everest Sambhar Masala 2 tbsp
9 Turmeric powder 1 tsp
10 Curry leaves 05-Jun
11 Cumin Seeds 1 tsp
12 Mustard Seeds 1 tsp
13 Garlic(Optional) 4
14 Hing 1/2 tsp
15 Dry Red chili 2


Steps to Make:

Cook Daal, tomatoes, onion, raddish , drumstick,garlic, chopped green chilies, turmeric powder, salt and 3 cups of water in a pressure cooker for 10 minutes.
Switch off the flame and allow the gas to come out.
Open the lid, add sambhar masala , tamarind extract and bring it to boil.
For tadka, heat 2 table spoon oil. Add hing, cumin seeds, mustard seeds, dry red chilies, curry leaves.
Add the tadka to daal and boil the sambhar till you get the desired consistency.
Serve with Dosas or Idlis

Muttor Paneer



Muttor Paneer is the most widespread north Indian vegetarian recipe. Also, not to forget that any Indian Restaurant is bound to have this dish on top of the menu. It is extremely simple to make and very delicious at the same time. If you want to impress your near and dear ones with a rich creamy gravy, try this out.


What You Need:

Paneer Cubes 250 grams
Grees Peas 1 cup
Onion 2 small
Tomatoes 4 small
Ginger Garlic Paste 1 tbsp
Oil 2 tbsp
Cumin Seeds 1 tsp
Green Cardamom 2
Cloves 2
Cinnamon Stick 1
Sugar 1 tsp
Salt To Taste
Cashew Nuts 5-6 whole
Garam Masala 1 tsp
Kasuri Methi 1 tbsp
Coriander Leaves 2 tbsp chopped
Turmeric Powder 1 tsp
Coriander Powder 1 tsp
1Green Chili 1 finely chopped
Milk ½ cup

Steps to Make:

Soak Cashew in Warm milk for 15 minutes and grind to paste.
Boil some water in a pan. Add turmeric powder and add Paneer cubes to it. Switch off the flame.
This is how you cure Paneer. No need to do this step if paneer is made at home.
Heat oil in a pan. Add sugar (tip: makes the gravy red in color)
Add cumin seeds. Add all whole spices.
Add chopped green chilies.
Grind onion and tomato together in a grinder.
Add this to the pan.
Add ginger garlic paste.Cook till onion and tomato leave oil.
Add turmeric powder, coriander powder and mix. Cook for 2-3 minutes more.
Add green peas . Cover and cook till peas turns soft.
Add Paneer cubes. Add kasuri methi, garam masala and salt to taste.
Add Cashew Paste.Cook for 2 minutes on low flame.
Add coriander leaves chopped and mix.
Serve hot with Roti or Rice.

Instant Khaman Dhokla (Steamed Lentil Cake)



Instant Khaman Dhokla is a very famous snack from the state of Gujrat. It takes about 30 minutes to make this spongy lentil cakes which you can serve with mint-coriander chutney.

What you need for the batter:

1 Besan 2 cups (200 grams)
2 Turmeric powder 1 tsp
3 Salt To taste
4 Oil 1 tsp
5 Lemon Juice 1 tbsp
6 Ginger Paste 1 tsp
7 Green chilli chopped very finely 1
8 Eno/Citric Acid 1 tbsp


What you need for tempering:

1 Oil 2 tsp
2 Curry Leaves 06-Jul
3 Green chilli 1 chopped
4 Mustard Seeds 1 tsp
5 Hing ½ tsp
6 Water ½ cup
7 Sugar 1 tbsp


Steps to Make:
·       Except Eno, mix everything mentioned in the batter section mentioned above.
·       Add water little by little till you get a thick consistency.
·       Grease a round steel plate with oil.
·       Heat a big deep vessel on high flame and pour about 2 glass of water.
·       Cover with lid and allow water to boil.
·       Once, water starts boiling, open lid and keep a low stand in the center of the steaming vessel.
·       Place your greased steel plate on top of stand.
·       Mix eno to the batter made above and mix with a fork.
·       Pour this batter to the steel plate.
·       Put the lid back. Put the flame on medium flame and cook for 20 minutes.
·       Do a knife or toothpick test after 20 minutes to check dhokla is well cooked.
·       Allow dhokla to cool completely before you de mould into a flat plate.
·       Cut into square with a sharp knife.
·       For tempering, heat oil in a small saucepan.
·       Add hing, mustard seeds and curry leaves.
·       Mix sugar and water and pour this  into the tempering.
·       With help of a spoon, pour this tempering evenly on dhokla.
·       Serve immediately.
·        Note, it is better to consume it as soon as possible. Freezing the dhokla, and reheating and serving looses its flavour.

Arbi ki Sookhi Sabji / Taro Root Fry


Taro Root also known as Arbi in hindi is a root vegetable . The leaves are also eaten as vegetable and many delicacies are prepared with it. However, they have a itchy feeling if not cooked carefully. Both root vegetable and vegetables need to be boiled/steamed in water so that it becomes inedible. It is often cooked like potato but has more nutritional value.

What you need:

# Ingredients Quantity
1 Taro Root 15-20
2 Turmeric Powder 1 tsp
3 Hing 1 tsp
4 Salt To Taste
5 Kitchen King Masala 1 tsp
6 Dry Mango Powder 2 tsp
7 Cumin Seeds 1 tsp
8 Mustard Seeds 1 tsp
9 Coriander Leaves 1 tbsp chopped
Steps To Make:

Boil, peel and cube taro root
Heat oil in a flat non stick pan.
Add hing, mustard seeds and cumin seeds.
Add turmeric powder.
Add the cut taro root pieces.
Add kitchen king powder
Add dry mango powder and salt to taste.
Mix gently so that the taro root pieces are well coated with all spices.
Cook till it is well roasted on all sides.
Add coriander leaves and mix well.

Multigrain Pocket Methi Parathas with Soy Granules & Egg Stuffing


Have you tried the new Ashirwaad Multigrain Atta. It is really a bonus for people living in cosmopolitan cities when we don’t have the time or patience to scrutiny our daily diet. Taking vitamin or mineral pills as supplement is not a solution.
This flour is a miraculous blend of wheat, soy, channa, oat, maize, psyllium husk. So it is rich in fiber which you need for your daily consumption, proteins, vitamins and minerals.

I was amazed at the end result and was much tastier than I had anticipated. You must try this recipe for a filling and healthy breakfast. This recipe and the measurement given below will make 7 big size parathas approximately


What you need for Dough:
 
1 Multigrain Atta 2 cups
2 Salt To Taste
3 Methi leaves chopped 1 cup
4 Ajwain 1 tsp
5 Turmeric Powder 1 tsp
6 Red Chili Powder 1 tsp
7 Water As per requirement
8 Oil 2 tsp

What you need for Stuffing:

1 Soy Granules 1 cup
2 Salt To Taste
3 Egg 3
4 Onions Finely Chopped 3 medium size
5 Curry Powder 1 tsp
6 Green Chili Powder 1
7 Boiled and Peeled Potato 1 big
8 Coriander Leaves Chopped 1 tbsp
9 Black Pepper 1 tsp
10 Ginger Garlic Paste 1 tsp

Other Ingredients:

1 Pickle As required
2 Tomato Ketcup As required
3 Ghee As required
4 Normal Flour for dusting As required


Steps to Make Parathas:

Except water, mix all ingredients for the dough.
Add water little by little and knead smooth dough. Cover and keep aside for 20 minutes.
In the meantime, prepare the stuffing.
Boil water in a saucepan. Add soy granules to it and switch off the flame.
Allow it to soften in hot water. Drain and rinse through cold water.
Squeeze the water and keep aside. Beat the eggs and add it to the    cooked soy granules.
Add rest of the Ingredients and whisk well.
Take a big lemon size ball of dough.
Dust some flour and roll out into thin round shaped chapattis.
Heat a flat pan. Once pan is hot, place the chapattis on pan.
Flip it after half a minute.
Take 2 big spoon of the filling and spread it evenly on chapatti.
Fold it to make a semi-circle shape and press with a flat spatula.
The egg in the stuffing will help it to stick to each other .
Apply ghee on both sides and cook till done.
Repeat with other chapattis as well.

Hare Pyaz Ki Sabji



Spring onions have a mild onion flavour and is vividly used in Chinese food as a garnish. However, in Indian cuisine, it is considered as a vegetable and is often cooked as saag. It is abundantly found during winter. To make this simple recipe,

What You Need:

# Ingredients Quantity
1 Spring Onions 1 bunch chopped finely
2 Potatoes Cut into small fine pieces
3 Mustard oil 2 tsp
4 Cumin seeds 1 tsp
5 Mustard seeds 1 tsp
6 Dry Red Chili 1 broken into two pieces
7 Turmeric powder 1 tsp
8 Kitchen King Masala 1 tsp
9 Salt To Taste

Steps To Make:

Heat mstard oil on high in pan till it reaches smoking point.
Lower the flame.
Add mustard seeds, cumin  & dry red chilli.
Add chopped spring onions, add potatoes, salt to taste, turmeric powder.
Cover and cook for 7-8 minutes on low.
Open lid, add kitchen king masala and mix well. Cook for 5-6 minutes more.
Cook till potatoes are soft. Serve with Hot Phulkas

S.P.D.P







If you have lived in Pune or have visited this place, you must be well aware of the abbreviation SPDP. It stands for Sev Puri Dahi Puri and is a common chat item in the city. Make this scrumptious, finger licky chaat and enjoy with family and friends and become the connoisseur of the day !!!
What you will need:
# Ingredients Quantity
1 puris /papdi 20-25
2 Potatoes 2
3 Dried Yellow Peas ½ cup
4 Turmeric Powder ½ tsp
5 Salt To Taste
6 Ginger Garlic Paste 1 tsp
7 Garam Masala 1/2 tsp
8 Onion Chopped 1 big
9 Tomato Chopped 1 big
10 Green Chili Chopped
11 Nyslon Sev ½ cup
12 Beaten Curd 1 cup
13 Tamarind Chutney 1 cup
14 Chaat Powder 1 tbsp
15 Chopped Coriander Leaves 2 tbsp

Steps to prepare :

Soak dried peas for 4 hours.
Pressure cook with turmeric powder, salt to taste, ginger garlic paste and garam masala and 1 glass of water for ½ an hour on low flame.
Allow cooked peas to cool down completely
Make a whole in puri to give it a cup shape.
Put some boiled and cooked peas in each puri. Add some boiled potatoes and fill the rest of the puri.
Sprinkle chopped onion, chopped tomatoes, coriander and green chilies.
Sprinkle beaten curd, tamarind chutney and nylon sev
Sprinkle chaat powder and chopped coriander leaves
Serve immediately.







Watermelon Dosa


Masala Dosa is a hot favorite snack item of Aam Admi (Common Man) in India. Though it originated it south, it has found its way across the globe. Some prefer to have it in breakfast, some for evening snack and some for dinner. During Summer, when get ample water melon, you generally eat the pink fruit part and throw away the white portion. Next time, when you buy watermelon, try out the below recipe. It is one perfect example of best out of waste.

What you will need:

# Ingredients Quantity
1 Boiled Rice 2 cups
2 Urad Daal 1 cup
3 Green chili 1
4 Ginger ½ inch
5 White Portion of Water Mellon 2 cups
6 Curd 2 tbsp
7 Fenugreek Seeds 4
8 Channa Daal 1 tbsp

Steps to prepare :

·  Soak rice, channa daal, urad daal & fenugreek seeds for 4-5 hours.
·  Grind to a fine paste adding green chili and ginger and little water.
·  Ferment the batter for 8 hours.
·  Grind Water Melon to a smooth taste.
·  Add to the dosa batter along with salt to taste and little water.
·  Heat a non stick pan . Add few drops of oil. Cut one onion and scrub it over the pan.
·  Once pan is oil. Add few drops of oil. Allow it to spread evenly in the pan. Sprinkle cold water to make the temperature of the pan optimum for spread the dosa batter.
·  Pour 2 serving spoon or one small bowl of batter at the center of the pan. Immediately spread it out into a thin round shape. Sprinkle few drops of boil on top of it.
· Cover and cook on high flame for a minute . Open the lid and check if dosa has left the pan. If not cover and cook again for some time. Once, the bottom of the dosa has turned burn, gently fold it with a flat spatula and place it on the plate.
· Serve with coconut daal chutney and potato masala.

Mushroom Butter Rice


 A simple way to prepare a healthy and flavorful rice. Have it with any Chinese gravy and feel the difference. It can make a great tiffin item for your lunch box. This recipe serve 3-4 people.


Things you need:

1 Cooked Rice 3 cups
2 Oyestor Mushroom 2 cups
3 Butter 2 tbsp
4 Garlic Crushed 1 whole
5 Black Pepper 1 tbsp
6 Salt To Taste

Steps to make:

·         Heat butter in a pan. Add garlic and cook till brown.
·         Add mushrooms and sauté till it is soft and cooked.
·         Add rice, salt and crushed black pepper. Mix gently.
·         Cover and cook for 5 minutes.
·         Serve Hot with Curry of your choice

Kashmiri Pulao or Vegetable Rice Pulao





























Vegetable Rice Pulao  is a very common dish prepared in every Indian Kitchen. The rice goes well customarily with any Indian or mughlai gravy and therefore, it is very standard dish. However, it needs to be carefully prepared or else it can become a total disaster. You don’t want your rice to turn out hard or mushy or mashed all together where the sole purpose of using Basmati Rice is quashed.

What you need:

1 Basmati Rice 2 cups soaked in water for 15 minutes
2 Cauliflower Florets ½ cup
3 Carrot chopped ½ cup
4 Beans cut into 1 inch long ½ cup
5 Green Peas ½ cup
6 Bay Leaf 2
7 Green Cardamom 3
8 Black Cardamom 1
9 Star Mace 1
10 Cloves 3
11 Whole Black Pepper 3
12 Cashew Nuts Broken into half
13 Raisins 10-Dec
14 Red cherries (optional) 5-6 chopped finely
15 Salt To Taste
16 Ghee 3 tbsp.


Steps to Make:

Heat 1 tbsp. ghee in a pan and fry the cashew nuts. Drain out and keep aside.
Next add raisins and fry lightly. Be careful not to burn them.
Add 1 tbsp. ghee in the same pan. Add all the vegetables , pinch of salt and cook till they r soft. Drain and keep aside.
Add the remaining ghee to the pan, Add all whole spices.
Drain the soaked rice and add it to the pan.
Fry the rice till it is well coated with ghee and a nice aroma comes out.
Add 4 cups of water, salt to taste and cover with a lid.
Cook on low flame for approximately 20 minutes. Open the lid and check the rice.
Add all cooked vegetables and dry fruits
Remove the flame and check if water has dried out.
At this point, add all the vegetables, dry fruits and cherries and mix everything well. Cover and cook for 4-5 minutes more.

Tips to make the perfect Pulao:

To keep the rice grains stand apart from each other, make sure to fry them well in ghee.
Always keep ratio of rice to water as 1:2
Keep checking in between to make sure rice doesn’t get burnt at the top
Mix gently not to break the rice grains
If you think it needs more water, just sprinkle little by little and cover and cook.
If you think, you have added more water by mistake. Keep the lid open and cook for some   time.

Tip : Tastes Great with Soul - Mango Virgin Olive Oil Pickle

Poha - A healthy Indian Breakfast


Poha is a very common Indian breakfast. It is equally healthy because poha or flattened rice is digested hard and thereby keeping your stomach full for a long time. The recipe given below is one of the best method to prepare poha and is very similar to the one you will eat in Central part of India. Start your day with this healthy breakfast and have a great day ahead.

What you need:

1 poha or flattened rice 2 tea cups
2 Peanuts Dec-15
3 Onions – cut into julians 2 big size – 1 for cooking and 1 for garnishing
4 Potato – peeled and chopped 1 small
5 Green Chilis chopped 2
6 Curry Leaves 06-Jul
7 Coriander leaves ½ cup chopped
8 Cumin Seeds or Jira 1 tsp
9 Mustard Seeds` 1 tsp
10 Fennel Seeds ½ tsp
11 Salt To Taste
12 Sugar 1 tsp
13 Nylon Sev For Garnishing
14 Sunflower Oil 2 tbsp
15 Turmeric Powder 1 tsp
16 Hing 1 pinch
17 Lemon 1

Steps to Make:

·   Heat oil in deep kadai.
·   Once oil is hot, add the whole peanuts till it turns dark pink.
·   Remove from oil and keep aside.
·   Check poha if they are soft enough. They should not be sticky and should stand apart. If you think it is still crunchy, sprinkle little water and mix gently.
·   In the same hot oil, add hing, turmeric(haldi) powder, mustard seeds, cumin seeds curry leaves and chopped green chilis in the same order . As the seeds start spluttering, add the chopped onions and allow it to cook.
·   When you see the onions start turning pink, add the potatoes. Add a pinch of salt so you allow the potatoes to cook fast.
·   When the onion and potatoes are cooked well, add poha and mix gently. Add Salt and Sugar to taste and mix well. Cover the lid and allow the poha to cook for 1 minute.
·  Open the lid , add coriander leaves and mix gently.
·  Switch of the flame and squeeze juice of 1 lemon.

·  Serve in a plate, garnish with peanuts, chopped onions and nylon sev. Add tomato ketchp if you require extra tang.