HYDERABADI BIRYANI RECIPE

                  HYDERABADI BIRYANI

INGREDIENTS:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

METHOD:

Wash and soak the basmati rice for half an hour. Drain the water.
Put the rice, some more water and add half the whole garam masala
and salt in a pan. Bring the rice to a boil and cook until the rice is
done. Drain and keep aside. Dice the peeled potatoes and carrots
and wash them. Slice the onions and green chilies. Peel ginger and
garlic and chop finely. Chop the coriander and mint leaves. Soak the
almonds in water for half an hour and keep aside. Beat the curd in a
bowl and divide into two equal portions. Dissolve saffron in warm
milk and add it to one portion of the curd mixture. Heat ghee, add
the remaining garam masala and sauté over medium heat until it
begins to crackle. Add onions until golden brown. Then add green
chilies, ginger, garlic and stir for a minute. Add turmeric and chili
powder, saute for half a minute add the chopped vegetables and stir
for a minute. Add the portion of plain curd, stir, add 2/3 cup water,
and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done. In the
handi with the cooked vegetables, sprinkle little saffron curd, mint
and coriander. Then spread half the rice and again sprinkle the
remaining saffron-curd, mint and coriander and top it with the
remaining rice. Place a moist cloth on top, cover the lid tightly so
that it gets sealed. Put the handi on dum in a pre-heated oven for
15-20 minutes. Serve the hyderabadi biryani hot with mint chutney
and other vegtables.

INSTANT SOOJI UTTPAM RECIPE

                 INSTANT SOOJI UTTPAM

INGREDIENTS:

1 1/2 CUP SOOJI
1 1/2 CUP SOUR CURD
1/4TSP MEETHA SODA
3/4 CUP WATER
1TSP SALT
1TSP RED CHILLI POWDER
1/2 TSO GARAM MASALA
TOPPING
2 TOMATOES
2 ONIONS
2 CAPSICUM
1 CARROT GRATED ( OPTIONAL)
2 TBSP CORIANDER
1 GREEN CHILLI
1TSP SALT
ALL CHOPPED TOGETHHER.

METHOD:

MIX SOOJI, CURD ,SALT , RED CHILLI POWDER AND GARAM
MASALA. MIX WATER AND MAKE A THICK BATTER. NOW ADD
MEETHA SODA AND MIX THE BATTER TILL SMOOTH. MIX ALL THE
INGREDIENTS OF TOPPING. IN A HOT NON STICK PAN, ADD 1 TSP
OF OIL. NOW ADD FULL LADLE FULL OF BATTER AND ROTATE IT TO
MAKE A THIN PANCAKE. KEEP IT ON SIM. NOW WEN UPPER SIDE
OF UTTPAM IS BOUT TO COOK , SPREAD TOPPING ON IT WHILE
PRESSING. ADD OIL ON THE SIDES SO DAT IT GETS CRISP. COOK
TILL ONION TURNS LIL BROWN IN COLOR. SERVE HOT WUTH
COCONUT CHUTNEY OR SAMBHAR

SPICY RED MEXICAN RICE

                SPICY RED MEXICAN RICE

INGREDIENTS:

3 CUPS BOILED RICE
2TBSP CHOPPED CORIANDER
2TBSP OIL
3 TOMATOES PUREE
3/4 TSP AJWAIN
1 CARROT CUBES
2 ONIONS CHOPPED
1 CUP BOILED KIDNEY BEANS ( RAJMA)
2 1/2 TSP TOMATO KETCHUP
1 1/2 TSP SALT OR TO TASTE
1TSP RED CHILLI POWDER
3/4 TSP FRESHLY GROUND PEPPER.

METHOD:

HEAT OIL IN A BIG KADHAI. REDUCE FLAME. ADD AJWAIN. STIR
FRY FOR 1 MIN. ADD ONIONS TILL LIGHT BROWN. ADD
CARROT.NOW ADD TOMATO PUREE. COOK TILL DRY. REDUCE
FLAME. ADD TOMATO SAUCE, RED CHILLI POWDER, SALT AND
PEPPER. ADD THE RICE AND RAJMA. STIR FRY FOR 2-3 MINS. ADD
CORIANDER . MIX WELL . SERVE 

GLAZED CARROTS RECIPE

                       GLAZED CARROTS

Ingredients:

6 large carrots, halved,
3 tablespoons Ching's Secret Soy Sauce,
3 tablespoons Ching's Secret Vinegar,
2 cloves garlic, minced,
2 teaspoons sesame oil,
2 teaspoons minced fresh ginger root,
1/4 teaspoon Chinese five-spice powder.

Method:

Bring a large pot of water to boil, add the carrots and parboil for 5
minutes. Drain and rinse with cold water. In a large glass dish,
combine the remaining ingredients. Add the carrots and marinate
for 30 minutes. Prepare an outdoor grill with an oiled rack set 4
inches from the heat source. Using a oiled wire hinged vegetable
basket or just directly on the rack , grill the carrots, turning
constantly for a total of 10 minutes, until slightly charred

KIMCHI SALAD RECIPE

                          KIMCHI SALAD

INGREDIENTS:

4 CUPS CABBAGE CUT INTO 1" squares preferably chinese cabbage
1tsp salt , 1/4 cup vinegar
DRESSING
1tsp red chilli paste,
1/2 tsp salt
2tsp sugar
2tsp soya suce
1tbsp vinegar
2tbsp tomato ketchup
1tbsp red chilli sauce

METHOD:

Sprinkle salt and vinegar on cabbage kept in a bowl. Crush cabbage
well with fingers. Keep aside covered for 30 mins. Strain cabbage.
Leave it in the strainer for 15mins. Add all other ingredients of the
dressing to the cabbage. Toss lightly so that the paste coats the
cabbage. Let it stand for 30 mins. Serve at room temp.

FALAFEL RECIPE

                             FALAFEL

INGREDIENTS:

1/2 Cup dried chick peas ( soaked overnite)
1/2tsp coriander seeds
1/2 tsp cumin seeds
1/2 onion chopped
1tsp minced garlic
1 1/2 tsp minced garlic
2tbsb semolina
1/2 tsp baking soda
1 1/2 tsp red chilli powder
3/4 tsp salt
1/2 cup chopped cilantro or coriander

METHOD:

Grind the chick peas. add all other ingredients except sooji and
soda. Grind
to make a fine paste.Add soda and sooji. mix well. make small
rounds and flatten them to make falafels. Now deep fry them and
serve with pita bread.

MUSHROOM PARSLEY BRUSCHETTA RECIPE

     MUSHROOM PARSLEY BRUSCHETTA

Ingredients:

200gms mushrooms chopped finely
3/4 cup chopped parsley
4tbsp olive oil
1 onion chopped very finely
4 flakes garlic chopped
3/4 tsp salt
1tsp dried oregano
1/2 tsp ground peppercorns
BREAD
ONE SMALL FRENCH BREAD CUT INTO SLICES
4tbsp olive oil
4 flakes garlic crushed.

METHOD:

Heat oil, add garlic and onions. cook for 3 to 4 mins till onion turns
brown. Add mushroom and cook 4 twwo mins. add coriander. Add
salt , pepper and oregano and mix well. For the bread, mix garlic
flakes with oil and brush it on each slice. At serving time, bake the
slices in oven for 10mins till slightly crisp. spread tbsp mixture on
slice and serve instantly.