Potato and Bell Pepper Stir Fry

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Potato and Bell pepper stir fry is another easy recipe that can be prepared in less than 30 minutes from scratch and gets emptied in minutes:) It must be the simplest veg dish that I make.This absolutely delicious stir fry pairs well with hot rotis/Chapathi or you can serve it as a side dish with rice and dal. Other veggies like beans, Carrot or cauliflower can also be added to it.. Read on for the recipe

Ingredients:

Potato : 2

Onion: 2 

Capsicum/bell pepper : 2

Garlic: 5-6 cloves

Oil: 2 tbsp

Cumin seeds: 1 tsp

Red chilli powder: 2 tsp

Turmeric: 1/4 tsp

Salt to taste

Lemon juice: 1 tbsp

Coriander leaves for garnish 

Method: 

1. Scrub, peel and cut potato into wedges. Cut capsicum into long strips, chop onion into cubes and keep aside.

2. Heat oil in a deep pan and add cumin seeds, sauté for 30 seconds. 

3. Add chopped garlic and onion and sauté until onion turns translucent.

4. Add potato wedges and mix well. Cover and cook for 5 minutes. Do not add any water.

5. Potato will start browning on the edges then add capsicum and sauté for 2 minutes.

6. Mix in salt, red chilli powder and turmeric give a quick stir so that everything is combined well. Cook for another 3-4 minutes on high flame and turn off the gas.

7. Add lemon juice and garnish with coriander leaves. Serve delicious stir fried veggies with roti/chapathi.

Notes:
1. Do not over cook the capsicum which will make it soggy. I prefer to keep it slightly crunchier retaining all its flavors.
2. You can add other masalas like coriander powder and garam masala if you like more masala flavors.

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Dahi Achari Gobi | Cauliflower cooked with yogurt and pickling spices.

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After hectic work week I can't wait to begin weekend on Friday and feel really low in energy. Once the weekend mode is on I do not want to be disturbed unless it's something about food, fun or laughter. Everything else have to wait until Monday ;-)

Usually my Friday dinners are something quick and easy. Dahi Achari Gobi comes handy when I am pressed for time and energy. This is a Punjabi style dish that can be prepared in a jiffy. Cauliflower florets cooked with pickling spices and then sauted to perfection with beaten yogurt makes this dish finger-licking good. It goes well with any Indian flat breads like roti, naan or paratha. Do give it a try when you are running out of time and idea to cook cauliflower. 

Ingredients:

Cauliflower : 1 medium head.

Onion : 2

Yogurt : 1 cup

Oil: 2 tbsp

Mustard seeds: 1 tsp

Cumin seeds : 1 tsp

Nigella seeds (kollonji): 1 tsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1 tsp

Ginger: 1"

Garlic: 5-6 cloves

Green chillies: 5-6

Turmeric: 1/2 tsp

Salt to taste

1. Separate the cauliflower florets, rinse well and keep in salt water. Chop ginger, garlic and onion, slit green chillies and keep aside.

2. Heat oil in a wok and Add achari(pickling) spices - mustard, cumin, fennel, fenugreek and nigella seeds. Sauté until the oil is fragrant. 

3. Add chopped garlic, ginger, slit green chillies and fry until the raw smell is gone.

4. Mix in chopped onion and sauté until they turn golden brown in color.

5. Add salt and turmeric and give a quick stir. Now mix in cauliflower florets and sauté for 2 mins. Add a little water and let it cook covered for 5-6 minutes.

6. Lastly add the beaten yogurt and mix well. Sauté on high flame until the yogurt is almost dried and sticking to the cauliflower florets. Serve hot with rotis. 

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Chicken Dum Biriyani | Restaurant style chicken biriyani

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Side effects of being married to a big foodie!! One way or the other you are always thinking about cooking something new for your better half who just loves to eat. I was a simple rice - rasam type girl before marriage and in last 5+ years I not only learnt cooking but started enjoying cooking so much that I started my own blog. Doesn't it feel good to make something and get appreciated for it every time :-) 

Some side effects of being with a foodie or being a foodie yourself are so glaring.

1. You are just finishing your lunch and you start thinking about cooking dinner.

2. In the supermarket , you are almost like a robot scanning the vegetables/meat - your mind starts thinking about all possible recipes and what you can cook this week.

3.You have no issues with your spouse inviting guests for dinner every other weekend.It's an even prouder feeling to receive appreciation from guests ;-)

Do you have any other side effects??- do comment below so we can laugh a bit together:))

Every time there are guests coming over, I start planning  the menu and this Hyderabadi Chicken Biriyani has to be the first in the list. Then I go on adding my specialties such as Roasted chicken, Fish Rava fry or Masala fry, Chicken sukka etc as certified by the foodoholic of my house aka my husband:) 

There are 100s of variations of making biriyani, the process and the ingredients differ a lot but who can beat the taste of a biriyani with the aroma of spices, fried onions, fresh mint leaves etc.  This post has been in the draft for the longest time and finally I am posting it with all my love for Biriyani. The whole process of making this biriyani is very interesting and I split it into three categories - marinating the chicken with the spices, cooking the rice to the right consistency to be layered and finally dum cooking the biriyani in a handi (pot).

So lets get started with the ingredients, do not faint looking at the long list, after all it's not everyday one makes such elaborate and special dish :-))

Ingredients:

Chicken on bone: 1 kg

Long grained basmati rice : 1 kg
Shahi Jeera/ caraway seeds: 1 tsp
Cloves: 3-4

Oil: 1tsp

Saffron: few strands
Water/Milk: 2-3 tbsp 
Salt to taste
Ghee: 3 tbsp
Broken Cashew Nuts: 15-20
Rose water: 1 tbsp (Optional)
Kewra water: 1 tbsp (Optional)

For Marinade:

Biriyani powder : 3 tbsp

Red chilli powder: 1/2 tsp

Cumin powder:1 tsp

Coriander powder:1 tbsp

Turmeric powder :1/2 tsp

Green chillies: 3-4

Ginger garlic paste: 1 tbsp

Curd: 1 cup
Oil: 2 tbsp
Salt to taste
Lemon juice: 2 tbsp

Chopped Mint leaves: 1/4 cup +1/4 cup 

Chopped Coriander leaves:1/4 cup +1/4 cup

Fried onions: 1/4 cup +1/4 cup

Method:
Marinating the chicken:
1. Take all the ingredients for marinade and mix well. Save half of the chopped coriander leaves, mint leaves and fried onions for dum cooking. Add cleaned chicken pieces and marinate for 3-4 hours or overnight in the refrigerator.

Cooking the rice:

2. Wash and soak rice in enough water for 1 hour. Heat water in a big pot and add salt, 1 tsp oil, caraway seeds and cloves. when the water starts boiling add the soaked rice. We are going to cook it partially. When the rice starts popping up take a grain and press it with your fingers, it will break into 2. It should be half cooked at this stage. Turn off the flame and drain the rice in a colander. Do not overcook the rice as it will get mushy after Dum cooking with Chicken.

Dum cooking the biriyani.
3. Take a thick bottomed pot with a tight lid and heat ghee in it. Fry Cashew nuts and take it out. Soak Saffron in warm milk or water and keep aside.

4. Now add marinated chicken to the remaining ghee in the pot and gently mix it.

5. Add half cooked rice on top of the chicken in layers, arrange the remaining chopped coriander leaves, mint leaves and fried onions on top of the rice, sprinkle rose water, kewra water, saffron milk and add fried cashews.

6. Put a thick cloth on top and cover with the tight lid or you can also seal the lid with chapathi dough.

7. Keep it on high flame for the first 15 minutes and simmer the flame and let it cook for 30-45 minutes. You can also keep the pot on a heavy bottomed pan so the pot is not directly on fire and the chicken won't burn at the bottom of the pot.

8. Let it cool for 15 minutes. Open the lid and check the rice it would have turned fluffy and fully cooked. Gently mix the chicken and rice together and serve with chilled Cucumber Raita.  

Simple Cucumber raita:
Finely chopped onion: 1
Finely chopped green chillies: 2
Finely chopped/grated slender long cucumber: 2
Chopped Coriander leaves: 2-3 tbsp
Salt to taste
Chilled Yogurt/Curd: 3 cups

Mix all the ingredients together and chill in the refrigerator.
Please click here to know how to make biriyani powder.--> Fresh Biriyani Powder in a Jiffy

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Paneer do pyaza with capsicum | Cottage Cheese with Onions & Capsicum

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Paneer do pyaza is another Indian curry with rich flavors of cottage cheese, onions and other Indian spices. There is double the quantity of onions used in this gravy, one is sliced/chopped and fried to golden brown that almost melts in the gravy while the other is slightly cooked crunchy onion cubes, hence the name do pyaza (Do is two and Pyaza is Onions).

Paneer has a milky flavor that tastes heavenly when cooked with flavorful Indian masalas. I have added green capsicum for color and peppery taste but it's completely optional. I served this spicy paneer with Garlic Nan, it also goes well with plain roti or chapathi or even as a side dish with flavored rice. Please read on for the recipe.

Ingredients:

Paneer (cottage cheese) : 3 large cups

Sliced medium Onion: 2

Cubed onions: 2-3

Cumin seeds: 1 tsp

Ginger garlic paste: 1 tbsp

Sliced green chillies: 2

Tomato : 2

Capsicum : 1 (optional)

Turmeric: 1/4 tsp

Coriander powder: 1 tbsp

Red chilli powder: 1 tsp

Salt to taste 

Oil: 2 tbsp

Chopped Coriander leaves: 2 tbsp

Method:

1. Heat oil in a deep pan and add cumin seeds, when they splutter add thinly sliced onion and sauté it.

2. While the onions are cooking grind chopped tomatoes and 1/4 capsicum in a mixer to a coarse paste and keep aside.

3. When the onions turn golden brown in color, mix in turmeric powder and ginger garlic paste and sauté until the raw smell disappears.

4. Add slit green chillies and sauté for a while.

5. Now mix in salt, red chilli powder and coriander powder and mix well. Add a little water if the masala is sticking to the pan.

6. Next add ground tomato paste and cook until the oil separates. Add capsicum pieces and cook for 2-3 minutes. Adjust the consistency by adding a little water.

7. Add crushed kasoori methi (dried fenugreek leaves) and mix well. 

8. Mix in cubed onions and paneer and cook for 2-3 minutes. Garnish with coriander leaves and serve hot with your choice of Indian flat bread.

Variations: 

1. For a creamier version add 2 tbsp of fresh cream just before turning it off.

2. Or add 1 tbsp of powdered fried cashew for a thicker gravy.

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Kundapura Chicken Sukka | Chicken cooked in coconut masala

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Chicken sukka is by far one of the most popular bunt dishes. It's made differently in different regions of coastal Karnataka. It's a dry dish made with a perfect blend of coconut and spices.

My grandma would dry roast the spices and make a paste and cook chicken in it along with roasted coconut paste. that's the authentic way of doing it. I follow my mother's quick fix sukka recipe that she makes with Kundapura Masala Powder. The result is almost the same and the method is much easier and quicker.

It can be made as a dry item or with a little gravy. It tastes delicious with Neer dose or white/brown rice. Here is the recipe from my mother's kitchen to yours.

Ingredients:

Chicken : 1/2 kg

Turmeric : 1 tsp

Lemon juice: 1 tbsp

Clarified butter/ghee: 1 tsp

Garlic: 6-8 cloves

Ginger: 1 inch

Onion: 3 medium sized

Kundapura masala powder: 2 tbsp

Fresh coconut: 1 cup

Coconut oil: 2 tbsp

Tomato: 1

Salt to taste.

Method:
1. Clean chicken and cut into medium size pieces. Apply turmeric, lemon juice and ghee and keep it aside for 15 minutes.

2. Heat coconut oil in a pot and fry chopped garlic for a min. Mix in chopped onion and ginger and saute until onions turn light golden in color.

3. Add the marinated chicken and saute until the raw smell disappears - about 5 minutes.

4. Add salt and Kundapur masala powder and mix well, cover and cook until the chicken is almost cooked. Chicken will cook in its own juices but sprinkle a little water if it's too dry.

5. While the chicken is cooking roast the fresh coconut on low flame for 3-4 minutes, put it in the mixer jar and pulse it 2-3 times. Add this coconut to the chicken and mix well.

6. Adjust salt and water and cook the chicken on low flame for another 10-15 minutes. 

7. Next add in chopped tomatoes and mix well. Let it cook until all the flavors have combined well and the chicken is well cooked.

Note:

If you want a drier version you can skip tomatoes and add very little water while cooking the chicken. 

Click here to know how to make Kundapura Masala Powder.

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Whole Wheat Blueberry Muffins

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Blueberry muffins are all time favorite at home. My little one loves them. This is one of the first things I tried when I started baking. This recipe is super easy and gets done in less than 30 mins. I make them with wheat flour for a healthier version. You can reduce the amount of sugar if you like it less sweet. Here is the easy recipe of my favorite blueberry muffins.

Ingredients:

All purpose flour/wheat flour : 1 1/2cups

Sugar: 3/4 cup

Salt: 1/2 tsp

Baking powder: 1 tsp

Baking soda: 1 tsp

Oil:1/3 cup

Egg:1

Milk:1/2 cup

Vanilla Essence: 2 tsp

Method:

1. Begin with preheating your oven to 200 degree celcius. Arrange the paper liners on the muffin cups and keep it aside.

2. Take a mixing bowl and mix in dry ingredients - flour,sugar, baking powder, baking soda and salt. 

3. In a measuring cup add 1/3rd cup of vegetable oil, break a large egg into it and pour milk until 1 cup measure. Add vanilla essence and whisk it well for 2 mins.

4. Mix the wet ingredients with dry flour mixture and combine well.

5. Mix in the washed blueberries and fill the batter equally into muffin cups. Sprinkle a little sugar on top of each cup to get a crispier muffin top.

6. Add a little water on the baking try and then keep the muffin tray on it. Bake for 15-20 minutes. Water helps to bake the muffins evenly. To check for doneness insert a toothpick in the center and if it comes out clean muffins are ready. Enjoy the delicious blueberry muffins at tea time :-)

Notes:

1. Do not over mix the batter otherwise the muffins turn harder. You can mix dry and wet ingredients as much as you want separately but once you mix them just whisk until they are just combined. 

2. Baking time varies by 5-10 mins when you make them with whole wheat flour.

3. All purpose flour makes the beautiful muffins but if u don't care abt the looks, try whole wheat muffins which are healthier although a bit cracked up on top :-))

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Mixed Vegetable Palya | Carrot, Beans, Cauliflower and Paneer Sabzi and a Wrap

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My better half is constantly trying to lose weight, or should I say constantly talking about it :p One of the tips thats given everywhere to lose weight is to add more vegetables in our diet. He doesn't like 8 out of 10 vegetables that's available in the market. It's a challenge to try new recipe that he will like and agree to take in his lunch box. keeping both things in mind I keep trying new ways of adding more vegetables in our diet. This is one such dish with a lot of vegetables that tastes good when cooked together.

Carrots, Beans, Cauliflower and Paneer cooked in onion tomato gravy with other spices tastes delicious with Indian flat breads and it can also be used in wraps with a little chat masala and onion roundels. You can also add sour cream and salad leaves to turn it completely into a super delicious roll. Please read on for the ingredients and the recipe.

Ingredients:

French Beans : 20

Carrot: 3

Cauliflower: 1 medium size

Paneer: 1 cup

Big Onion: 3

Tomato: 2

Ginger: 1" piece

Garlic: 5 cloves

Green chillies:2

Peppercorn : 1 tsp

Coriander seeds: 2 tsp

Red chilli powder:1/2 tsp

Turmeric: 1/4 tsp

Hing: 1 big pinch

Cumin seeds: 1 tsp

Kasoori Methi : 1 tsp

Oil: 2 tbsp

Salt to taste
Lemon juice : 1/2 Lemon
Coriander leaves for Garnish

Method: 

1. Grind onion, ginger, garlic, pepper corn, coriander seeds and green chillies to coarse paste in a blender.

2. Chop beans and carrot into 1/2" pieces, clean cauliflower and cut into bite size florets, make cubes of paneer and keep aside.

3. Heat oil in a deep pan, add hing, cumin seeds and sauté for 30 seconds. Add in the ground onion paste and fry until the oil separates. About 3-4 minutes.

4. Add crushed kasoori methi and fry for a minute. Then mix in salt, turmeric and red chilli powder and give a quick stir.

5. Add chopped tomato and sauté until tomatoes turn soft and combines with all the spices.

6. Next add in carrot, cook for 3-4 minutes, add beans and 1/4 cup of water and cover and cook for 6-7 minutes.

7. Add cauliflower florets and combine well and cook for 2 minutes before adding the paneer cubes. Cook for another 5 minutes on high flame and turn off.

8. Add in freshly squeezed lemon juice and chopped coriander leaves and serve hot with Indian Flat Bread (Roti/chapathi or Parathas) of your choice.

To use it in a wrap spread the veggies on the flat bread and sprinkle chat masala and coriander leaves and throw some onion rings and roll it to enjoy delicious veg roll.

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