Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe / Stuffed Brinjal Biriyani

Ingredients for dry roasting

Dry coconut / Kopra - 1/4 cup

Peanuts - 1/4 cup

Sesame seeds - 1 tbsp

Red chilly - 2

Kashmiri red chilly - 2

( dry roast these ingredients till light brown,cool and add 1 tsp coriander powder,salt to taste,1/4 tsp turmeric powder and 1 tsp ginger and garlic paste and dry grind to a semi smooth mixture,Stuff this mixture inside the slit brinjals - see picture)

Guthi Vankaya Biriyani

Other Ingredients

Green brinjals - 6

( as it was big i cut into half and made a slit on top like a cross - see picture above)

Basmati rice - 1 & 1/2 cups

Water - 2 & 1/4 cups

Sliced onions - a handful

Cocktail tomato sliced - 1

Slit green chillies - 2

Mint leaves few

Chopped coriander leaves - 2 tsp

Lemon juice - 2 tsp

Homemade biriyani masala - 1/2 tsp

Oil - 1 tbsp

Ghee - 2 tbsp

Brinjal Biriyani

Method

Wash and add the rice in an electric cooker pour water,add salt as needed,1tsp ghee,few mint leaves and 1/4 tsp biriyani masala cover and cook till done.

Heat oil and ghee in a pan fry onion,green chillies and mint leaves till light brown,now add the tomato and saute for a minute.Now arrange the stuffed brinjals and sprinkle the extra filling mixture if any and gently mix till all brinjals are coated with oil.Sprinkle very little water cover and in low flame cook till they are 1/2 cooked.

Spread the cooked rice on top sprinkle the remaining biriyani masala,mint leaves and lemon juice sprinkle water if needed,cover with a tight lid and in low flame cook for 10 minutes till done.

Just before serving gently give a mix and serve hot with raita!

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Homemade Grape Squash / Grape Juice Recipe / Grape Cordial

Grape Juice

Ingredients

Seedless red grapes - 5 cups

Sugar - 1 & 1/4 cups

( adjust sugar according to the sweetness of your grapes)

Lemon juice - 1 tsp

Salt a pinch

Water - 3 cups

Grape Juice 

Method

Wash the grapes well put it inside a sauce pan add sugar and pour water.

In medium low flame simmer the mixture till the grapes are soft and mashed,

Mash the grapes occasionally using a masher.

This will take about 15 minutes add the lemon juice and salt boil for couple more minutes and switch off the stove.

Cool the mixture and strain the juice and discard the skin.

Store the juice in a clean bottle in fridge.

Take a glass add 1 tbsp or more syrup pour cold water add ice and serve.

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Biulir Dal / Bengali Urad Dal Recipe / Bengali Dal Recipe

Biulir Dal

Ingredients

Urad dal - 1/2 cup

Water - 3 cups

Salt to taste

Sugar - 1/8 tsp

Turmeric powder - 1/2 tsp

Slit green chillies - 1

Tempering

Oil - 2 tsp

Ghee - 1 tsp

Bay leaf - 1

Whole or crushed fennel seeds - 1/2 tsp

Grated ginger - 1/2 tsp

Hing - 1/8 tsp

Red chillies broken - 2

Method

Heat a pressure cooker add the urad dal and fry till slightly colour changes.

Add turmeric powder and pour 1 & 1/2 cups water,pressure cook till soft.

Cool and remove lid mash the dal,pour the remaining water,green chillies,sugar and salt,boil for couple minute and switch off the stove.

Heat oil in a pan and temper with bay leaf,fennel seeds,red chillies,hing and ginger,pour the hot tempering into the cooked dal.Lastly add ghee mix and serve with plain rice.

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Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

Kothimbir Vadi

Ingredients

Besan / Chickpea flour - 1 cup

Rice flour - 1 tsp

Chopped fresh coriander leaves - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Chopped or crushed green chillies - 3

Ginger and Garlic paste - 1/2 tsp

White sesame seeds - 1 & 1/2 tsp

Hing - 1/4 tsp

Jeera powder - 1/4 tsp

Baking soda - 1 pinch ( optional)

Roasted and powdered peanuts - 3 tbsp

Oil to shallow fry as needed + Oil - 2 tsp for tempering

Water as needed 

Method

Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.

Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 

Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.

Steam this for 5 minutes or till cooked,cool completely and cut into small squares.

Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.

Serve hot with any chutney you like

Note:

a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.

b) You can add garam masala for extra flavour.

c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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Murungai Poo Poriyall / Drumstick Flowers Stir Fry

Murungai Poo Poriyal

Tempering ingredients
Coconut oil - 3 tsp
Mustard-1/2 tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Curry leaves-few
Red chillies - 2
Other ingredients
Murungai poo -2 cups
Chopped onion - a handful
Chopped garlic - 4
Grated carrot - 1 medium size
Yellow moongh dal - 2 tbsp
( soaked in water for 30 minutes )
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,few curry leaves and garlic saute till onions change colour,
Now add the carrots,murungai poo,turmeric powder,salt ,moongh dal & fry for a minute.
Reduce the flame sprinkle very little water,cover with a lid & cook till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Oats Egg Omelette / Oats Omelet / Oats Vegetable Omelet Recipe / Oats Vegetable Omelette Recipe

Oats Egg Omelette

Ingredients

Eggs - 2

Salt & Pepper powder to taste
Turmeric powder - 1/8 tsp

Chopped kale - 1 tbsp

Mixed vegetables of your choice - 1/4 cup

(I used onion,tomato,coloured capsicum)
Chopped green chillies - 1

Coconut oil - 2 tsp

Roasted & Powdered oats - 2 tbsp

Milk - 2 tbsp
Zucchini - slices 8
Microgreens for garnish

Method

Beat milk,egg,salt,pepper powder and turmeric powder till fluffy.
Add the oats,chopped kale and vegetables give a quick mix,h
Heat oil in a non stick pan & pour a ladle of the mixture,arrance some zucchini slices on
top.Cover it with a lid and in low flame cook till the base is light brown.Carefully flip the omelet and cook the other side too.
Sprinkle some microgreens on top and enjoy hot.

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Avocado Raita / Indian Guacamole Recipe / Avocado Raita With Microgreens

Avocado Raita

Ingredients

Ripe avocado - 1
( scoop out the flesh )
Salt to taste
Jeera powder - 1/4 tsp
Chopped spring onions - 2 tsp
Chopped tomato - 1
Chopped cucumber - 1/4 cup
Chopped coriander leaves - 1 tsp
Chopped green chillies - 1
Lemon juice - 2 tsp
Thick curd - 1 cup
Micro greens and chilly flakes for garnish
Method
Take a bowl mix all above ingredients and chill it in fridge,
Just before serving sprinkle some red chilly flakes and garnish with microgreens and enjoy!

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Avarakkai Pulao / Chikkudukaya Pulao / Avarekalu Pulao /Broad Beans Pulao / Avarakkai Sadam /Broad Beans Rice |

Avarakkai Pulao

Ingredients
Basmati rice -1 cup
Water-1 cup
Coconut milk - 1/2 cup 
Chopped avarakkai/broad beans - 1 & 1/2 cups
Ginger & Garlic paste -1tsp
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint ans coriander leaves - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Jeera /cumin-1/2 tsp
Star anise - 1
Marati mogu - 1
Oil-2 tsp
Ghee-2 tsp
Method
Wash and soak rice in water for 20 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has disappeared,add the chopped broad beans,tomato and some mint leaves and saute for a minute.Add the salt,turmeric powder and chilly powder fry till everything is combined.
Drain out the water from rice and add,pour water and coconut milk and mix .
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint and coriander leaves, serve hot with raita.

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Chia Seeds Microgreens

Growing Microgreens on a kitchen tissue without soil.

Coriander Pesto Sandwich

Avocado Raita

Coriander Leaves Pesto / Coriander Pesto / Almond Coriander Pesto

Coriander Pesto

Ingredients
Fresh coriander leaves - 1 cup packed
( wash and wipe the leaves)
Dry basil - 1/8 tsp (optional)
Almonds - 3 tbsp
Parmesan cheese - 2 tbsp
Garlic - 2 small
Salt and pepper powder to taste
Olive oil - 5 tbsp
Lemon juice - 1/4 tsp

Coriander Pesto Sandwich

Method
Take a food processor add the almonds,garlic,salt,pepper powder,parmesan cheese and coriander leaves pulse them.
While blender is in process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or use as a  spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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