#13.DELICIOUS HEALTHY SOUP

1.WILD MUSHROOM SOUP

Ingredients-

• button mushrooms-120 gm
• soaked porcini mushrooms-10 gm
• chopped onions-20 gm
• chopped celery-10 gm
• chopped leeks-20 gm
• chopped garlic-10 gm
• veg stock-200 ml
• white wine-20 ml
• cream-10 ml
• chopped parsley-10gm
• seasoning to taste
• cheddar cheese crouton-1

method-

• Roughly chop up the button mushrooms. In a thick bottom pan,heat oil, butter and add in onion celery and leeks.Let them sweat before adding the button mushrooms.Saute the mixture, add in white wine and degiaze the pan.
• Add in the vegetable stock,and cook further.Now add the soaked porcini mushrooms.Take it off the pan and blend the mixture in a blender before returning it to the pan .Finish with seasoning of cream and chopped parsley. Serve hot with a cheese crouton.

2.SMOKED CARROT AND GINGER VICHYSSOISE SOUP

Ingredients-

• carrots-200 gm
• ginger-25 gm
• orange zest-10 gm
• dill sprigs-5 gm
• onion-30 gm
• garlic-10 gm
• butter-30 gm
• veg stock-200 ml
• double cream-20 ml
• smoked paprika-5 gm
• celery roots
• stalks-20 gm

method-

• peel, wash and slice the carrots.In a stock pot. place the sliced carrots,ginger,orange zest,dill sprigs,onion,garlic,butter,celery roots or stalks, veg stock and smoked paprika.
• place the stock pot on the stove and cover it with a lid. Slow cook it for about 10 minutes or till the carrots are tender.
• place the cooked carrot mixture in a stainless steel bowl and coal smoke it for about 10 minutes.process it to a paste.
• In a sauce pan, bring the veg stock to a boll, add in the smocked carrot paste and adjust the seasoning for salt only.
• Finish the soup with double cream.

3.ROASTED BUTTERNUT SQUASH,SOUP

Ingredients-
squash-

• butter-2 tablespoons
• raw pumpkin-2 cups
• salt and pepper

soup-

• extra virgin olive oil-2 tablespoons
• diced onion(1/4-inch)-1/2 cup
• diced celery(1/4-inch)-1/4 cup
• diced carrot(1/4-inch)-1/4 cup
• cinnamon stick-1 
• salt and freshly ground pepper
• vegetable stock-1 cup
• roasted pumpkin squash(above)

method-

• To make roasted butternut squash: preheat oven to 180 c. Heat butter in an ovenproof saute pan, add diced squash, salt and pepper. When squash begins to brown , place the pan in an oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and cool slightly. Puree in food processor, or mash with potato masher. Measure one and a half cups of squash and reserve.
• To make the soup:Heat the olive oil in a large saucepan over medium heat . Add the onion, celery,carrot,and cinnamon stick.Saute it until soft but not brown.Season with salt and pepper.Add vegetable stock and bring to a boil, Simmer for several minutes . Stir in reserved squash until smooth: simmer gently to let the flavours meld. should take about 10 minutes. Discard the cinnamon stick.
• puree the soup using a blender until smooth with cream and butter.
• Return the soup to the pan and reheat gently. Adjust the seasoning and serve garnished with cream.

4.SPICY SEA FOOD SOUP

Ingredients-

• vegetable stock-20 0ml
• diced prawns/bassa-30 gm
• butter mushroom-15 gm
• lemon grass-5 gm
• kafir lime-2 gm
• cilantro/coriander-5 gm
• fish sauce-5 ml
• lemon juice-1 tbs
• sweet chilli paste-1 tbs

method-

• Make a vegetable stock.
• Dice the bassa and prawns and the mushrooms.
• Pour the stock in a sauce pan.Add lemongrass, kafir lime leaves, diced fish and mushrooms.
• As the fish cooks, Add in fish sauce, lemon juice and sweet chilli paste.
• while serving garnish with cilantro leaves.

5.SUBZ SANTRE KA SHORBA SOUP

Ingredients-

• oil-6 tbsp
• ginger(chopped)-2 tbsp
• onions(sliced)- 2
• coriander stem(chopped)-5
• carrot(diced)-1
• stalks of spring onions(chopped)-2
• French beans(chopped)-50 gm
• oranges-3
• orange juice-500 ml
• white pepper powder-2 tbs
• green cardamom powder-1/4 tsp
• salt as per taste

method-

• In a pan, heat 4 tbsp of oil and saute ginger and onions till the onions appear translucent. Add carrots, french, beans, spring onion stalks, orange segments and water to it.Let the mixture simmer until the carrots and beans are tender. Remove from fire and puree it in a blender. In another pan, heat the remaining oil and add  the puree to it. Stir this mixture until the  water-content evaporates and the paste begins to appear dry.Add 150 ml of boiling water to the mixture and let it cook for 3-4 minutes further.Stir in orange juice,white pepper powder, cardamom powder and salt.Strain this soup with the help of a double strainer and transfer it back to the pot. Bring it to another boil and garnish with leftover orange segments,coriander stalk and julienned ginger.

6.BROCCOLI STALK SOUP

Ingredients-

• broccoli stalk(finely chopped)-100 gm
• onion(finely chopped)-20 gm
• garlic-10 gm
• milk-100 ml
• water-50 ml
• butter-20 gm
• refiner flour-10 gm
• fresh cream-10 ml
• salt and pepper to taste

method-

• Boil broccoli stalks until tender, and blend them in a mixer to make a fine paste.In a pan,heat butter and saute the onions and garlic until golden brown.Add refined flour,stir,and cook the mixture till it appears crumbly.Pour milk and cook the mixture for two minutes.Add the broccoli puree and mix water,and season with salt and pepper.Strain the soup and garnish with a drizzle of fresh cream. Serve hot with bread croutons.

7.CHILLED MANGO AND CUCUMBER SOUP

Ingredients-

• Alphonso mangoes(peeled,pitted and finely chopped)-2
• cucumbers(deseeded,finely chopped)-2
• red onion(finely chopped)-3 tbs
• fresh lime juice-3 tbs
• chopped fresh cilantro(finely chopped)-2
• cold water-2 cups

method-

• Puree one mango and cucumber until smooth and transfer it into a bowl To this,add chopped onions, cubed mangoes and cucumber ,lime juice and water.Fill a large bowl with ice water and keep the soup bowl in the centre.Stir the soup until it cools and garnish it with cilantro before serving.

8.BABY FENNEL,SMOKED CHICKEN AND THYME SOUP

Ingredients-

• Butter-20 gm
• Garlic-2 gm
• Fresh fennel-25 gm
• Smoked chicken-25 gm
• Thyme-2 gm
• White wine-20 ml
• Chicken stock-400 ml
• Re-fined flour-10 gm
• Fresh cream-20 ml
• Extra virgin olive oil-10 ml

Method-

• Melt 10 gm of butter in a pan.Add garlic,fresh fennel,smoked chicken cubes and thyme.Saute it for a minute. Deglaze the pan with the white wine and pour in the chicken stock.
• Reduce the broth to half its quantity.Add in the roux(which is a well-blended mixture of 10 gm of butter and 10gm of flour)and whisk it continuously to avoid lumps.
• Bring it to a boil,add fresh cream and adjust seasoning to taste.Garnish with olive oil and serve hot

9.BARLEY AND VEGETABLE BROTH

Ingredients-

• Barley(soaked overnight)-200 ml
• olive oil-5 ml
• carrots(chopped)-15 gm
• onions(chopped)-15 gm
• Fresh herbs of your choice-5 gm
• vegetable stock-200 gm
• Garlic(chopped)-1
• salt and pepper to taste

Method-

• Boil the soaked barley grains in hot water till they soften and keep aside.
• Boil all the vegetables and cook them until they are soft.
• Combine the boiled barley with the vegetable stock and bring the it to a boil.
• Let it simmer it for a few more minutes and seeason with salt and pepper.
• Garnish with chopped herbs and serve hot.

10.SOPA DE CAMARAO (PRAWN SOUP)

Ingredients-

• Oil-3 tbsp
• Onion (chopped)-1 medium size
• Chopped tomatoes-1/2 cup
• Garlic paste-1/2 tsp
• Chicken stock-2 cups
• Water-2 cups
• Prawns-250 gm
• Cornflour-1 tbsp
• Salt to taste
• Coriander for garnish

Method-

• Devein prawns and boil them, when cooked, In a deep pn, heat vegetable oill. Add chopped onions and saute for 7 to 8 minutes. Add tomatoes and garlic paste. saute for 2 to 4 minutes. Add the chicken stock (keep little stock aside to dissolve the cornflour) and water, cook covered for 10 minutes. Add cooked prawns and salt Dissolve cornflour in little warm chicken stock and add. Simmer uncovered for 5 minutes, Serve hot garnished with coriander leaf.

11.TOMATO AND COCONUT SOUP

Ingredients-

• Tomatoes-4 (large)
• Fresh grated coconut-1/4 cup
• Mustard seeds-1/2 tsp
• Sugar-2 tsp
• Asafoetida- a pinch
• Oil-2 tbsp
• Green chillies-2
• Warm water-2 up
• curry leaves-4 to 5

Method-

• Grind the fresh grated coconut with little water. Strain to remove coconut milk and discard the coconut. Blanch tomatoes. Make a fine puree. Deseed green chillies. In a pot, heat oil on medium flame. When hot, add mustard seeds. When they crackle , add curry leaves and asafoetida. Mix in the tomato puree, green chilles and water simmer. Add salt, sugar, add the coconut milk and simmer on low heat for 2 minutes. serve hot.

12.CANJA DE GALINHA SOUP

Ingredients-

• Goan rice or parboiled rice-200 gm
• water/ chicken stock- 1 litre
• Chicken-100 gm
• salt to taste

Method-

• Boil chicken and shred very fine. Wash rice and boil it in water or chicken stock for 30 minutes, When rice is cooked, add salt to taste. Serve hot, garnished with shredded chicken. This is an all-time favourite soup with Goans as it is a wholesome meal in itself.

13.CHICKEN SHORBA SOUP

Ingredients-

• Chicken stock (freshly made)-4 cups
• Coarsely chopped chicken pieces-1/2 cup
• Garlic grated-5 cloves
• Ginger grated-1/2 inch
• Cumin seeds-1/2 tsp
• Curry leaves-4 to 5
• Turmeric powder for colour
• Salt to taste
• Ghee- 2 tsp
• Corn flour dissolved in water-1 tsp
• For the paste:peppercorns-1 tsp
• Cardamoms-5
• Cloves-5
• Small cinnamon stick-1
• Coriander leaves with stems-a few

Method-

• Make the chicken stock freshly by boiling chicken with bones in water. Take all the ingredients for the paste in a mixer first dry grind all the spices to a very fine powder then to that add coriander leaves and water and grind again to make a fine paste (the consistency of the paste should be smooth to feel). Then in a kadhai put the ghee add the curry leaves, cumin seeds, garlic, ginger, turmeric powder and the paste. Fry the masala for 1 minutes till the ghee starts separating. After that, add the freshly made chicken stock, coarsely chopped fine chicken pieces, salt and chopped coriander leaves. Bring the soup to a boil then add the corn flour and simmer. Ladle the soup into soup bowls garnish with coriander sprig and grated ginger.

14.SEAFOOD BROTH SOUP

Ingredients-

• Chopped onion-20 gm
• Chopped celery-10 gm
• Chopped leeks-20 gm
• Fish cubes-40 gm
• Prawns-40 gm
• Tomato sauce-60 gm
• Squid rings-30 gm
• Clams-30 gm
• Chopped garlic-10 gm
• Fish stock-200 ml
• White wine-20 ml
• Parsley chopped-20 gm
• Saffron decoration-10 ml
• Olive oil-10 ml
• Seasoning to taste
• Garlic crouton-1

Method-

• In a thick bottom pan,heat oil and butter.Add in onion,celery and leeks.Once they start to sweet,add in the seafood cubes and saute.
• Add in white wine and deglaze the pan.pour in the fish stock and tomato sauce.Cook until it bubbles.
• Finish with seasoning,chopped parsley and a drizzle of the saffron decoration followed by a little olive oil.
• Serve hot with a garlic crouton.

15.EDAMAME AND TRUFFLE OIL FRAPPE

Ingredients-

• 16 ounces shelled edamame beans (about 2 cups)
• Two cloves Garlic
• Fresh cream-1/2 cup
• White sauce-1/2 cup
• Vegetable stock-1 cup
• Truffle oil-2 tbsp
• Salt to taste

Method-

For the soup-

• Remove the edamame beans and boil in three cups of water for five minutes. Reserve 1/4 th cup of the cooking water before draining. Drain the beans and cool.
• Add the edamame beans in a food processor and grind to make a smooth paste of it.
• Add two cloves of garlic and salt to taste while grinding.
• Take a pan, add truffle oil, vegetable stock and add the paste of edamame and the fresh cream to it.
• Add the white sauce.
• Allow the entire mixture to cook for 10 minutes in order for the edamame to infuse with the other components.

16.SWEET CORN SOUP

Ingredients-

• Sweet corn kernels boiled 1/2 cup

• Vegetable stock 4 cups

• Oil 1 tablespoon

• Cabbage 1/4 small

• Carrot finely chopped 1/4 medium

• Sweet corn ( cream style) 2 cups

• White pepper powder 1/2 teaspoon

• Salt to taste

• Cornflour/ corn starch 3 tablespoons

Method-

• Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.
• Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.
• Mix pepper powder in 2 tbsps water and add to the soup along with salt and mix well.
• Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsps water and add to the soup and cook till it thickens. Serve hot.

17.VEGETABLE HOT SOUR SOUP

Ingredients-

• French Beans chopped 4-6

• Carrots grated 1/2 medium

• Bamboo shoots chopped 1 medium

• Bean sprouts 1/4 cup

• Cabbage shredded 1/4 small

• Button mushrooms chopped 2 medium

• Green capsicum chopped 1/2 medium

• Oil 2 tablespoons

• Onion chopped 1 small

• Garlic chopped 2-3 cloves

• Celery chopped 2 inch stalk

• Ginger grated 1 inch piece

• Dark soy sauce 2 tablespoons

• Green chilli sauce 2 tablespoons

• Vegetable stock 4-5 cups

• Salt to taste

• Sugar 1/2 teaspoon

• White pepper powder 1/2 teaspoon

• Cornflour/ corn starch 3 teaspoons

• Vinegar 2 tablespoons

• Spring onion greens finely chopped 1 stalk

• Chilli oil 1 tablespoon

Method-

• Heat oil in a deep pan. Add onion, garlic, celery and ginger and sauté for a minute. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.
• Add mushrooms and continue to sauté. Add dark soy sauce, green chilli sauce and vegetable stock.
• Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly
• Add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.

#12 DELICIOUS PRAWNS FOOD

1.PRAWNS AMRITSARI


Ingredients-

• jambo prawn-500 gm
• cumin seeds-4 tbs
• peppercorns- 4 tbs
• black rock salt- 4 tbs
• dried mint leaves- 5 tsp
• ajwain powder- 2 tsp
• heeng- 1 tsp
• amchur powder- 1 1/3 cup
• vegetable oil for deep frying
• lemon wedges to serve

For the marinade-

• Garam flour-3 tbsp
• garlic paste- 5 tsp
• ginger paste- 3 tsp
• chilli powder- 1 tsp
• ajwain seed- 1 tsp
• asafoetida- 1 tsp

Method-

• Put the prawns in a shallow dish. To make marinade, mix all the ingredients with 4 tbsp water together in a large bowl, spread the batter evenly over the prawns, then cover and set aside in the refrigerator for about 30 minutes. To make the fish masala, mix the cumin seeds peppercorns, black rock salt, dried mint leaves, ajwain seeds, hing, amchur, ginger and chilli powder. Grind the mixture  together to make a fine powder, add salt and mix well.Transfer the powder in a clean dry bowl and keep aside. Heat oil in heavy bottomed pan for deep-frying and fry the prawns in batches until golden brown on a low flawn, and drain  on kitchen  towel to remove excess oil. After the oil is socked plate the fish masala over it generously and serve lemon wedges alongside.

2.PRAWN TEMPURA

Ingredients-

• prawns-12
• tempura flour(available at gourmet)-200gm
• iced water-150ml
• oil to fry

method-

• Cleanand devein prawns, keeping the tail intact.Place them up-side down and slit the veins.Pat the prawns straight using fingers and dust with littletempura flour.In a bowl,mix iced water with remaining tempura flour. The traditional technique of mixing both these ingredients is with the help of chopsticks.Chopsticks create bubbles which gives the tempura a bubbly texture.To cook, dip one dusted prawn in the batter and fry individually until crispy. Serve hot.

3.GREEN THAI CURRY

Ingredients-

• Uncooked prawns-1 kg
• Vegetable oil-1tbsp
• Thai green curry paste-1/4 cup
• Kaffir lime leaves-4
• Lemon greass(cut into4-cm pieces)-1 stick
• coconut milk-500ml
• Water-180ml
• Fish sauce-1 1/2 tbsp
• Snake beans-150gm
• Frozen or fresh peas-50gm
• Brown sugar-2 tsp
• Thai basil or sweet basil leaves-1/2 cup

Method-

• Shell and devein prawns, leaving tails intact.Cut along the centre back of prawns,without cutting all the way through.Heat oil ina large frying pan:cook curry paste,lime leaves and lemon grass over medium heat for about three minutes.Add coconut milk, water,fish, sauce,beans and peas.Simmer until beans and peas are tender.Add prawns and cook for about a minute.Stir in sugar.Season to taste with extra fish sauce or sugar,it needed.Remove lemon grass and lime leaves before serving.Serve curry with basil,lime and steamed rice.

4.GALDA CHINGRI(TIGER PRAWN)CASINO



Ingredients-

• chopped chives-1tbsp
• chopped fresh flat-leaf parsley-1.5tbsp
• chopped scallion-1tbsp
• Tabasco sauce-5 drops
• lemon juice-1tbsp
• half garlic clove
• roughly chopped
• pinch of kosher salt
• cayenne pepper to taste
• unsalted butter-4tbsp
• softened
• bacon(2 slices)-50gm
• shallots-1tbsp
• white wine-50ml
• pankocrumbs-1/2 cup
• rock salt for the baking sheet(optional)
• galda chingri(fresh water tiger prawns)-8
• rock salt-2.5 cup

Method-

• In a mortar and pestle,pound the herbs, garlic, Tabasco,salt, lemon juice and cayenne pepper,Add the paste to butter and whip.
• cook the bacon,shallots and white wine until just cooked through.Ensure the bacon is still soft.Remove from heat and keep aside.Once cool, combine the bacon mixture with butter mix.
• Preheat the oven to 200 degree C. cover a baking tray with a 1/2-inch-thick layer of rock salt.Heat the tray in the oven for 5 minutes. Place the prawns,shell side down on top of the salt.Layer equal portions of the bacon and butter mixture on butterffly prawns.Sprinkle panko bread crumbs on top of the butter.Place the try back in the oven and bake for 6-8 minutes.Serve with a lemone wedge.

5.ORANGE=GINGER SHRIMP SKEWERS



Ingredients-

• Fresh orange juice (about one orange)-1/2 cup
• Orange zest-1 tsp
• Green onion finely diced-1 tbsp
• Fresh ginger, peeled and minced-1/2 tbsp
• Fresh coriander finely chopped-1/2 tbsp
• Rice vinegar-1 tbsp
• Soy sauce-1 tbsp
• Canola oil-1/2 tbsp
• A dash of crushed red pepper flakes
• Shrimp peeled-450 gm

Method-

• Combine the orange juice and zest, green onions, fresh ginger, coriander, rice vinegar, soya sauce, vegetable oil, crushed red pepper flakes together in a large zip-lock bag. Mix until well combined. Add the shrimp to the zip-lock bag  and place into the refrigerator for 30 minutes. Remove them from the zip-lock bag and thread them onto the skewer sticks. Heat a grill pan coated in cooking spray over medium-high heat. Cook the skewers for two minutes on each side or until down  and serve

6.Shrimp Katra

Ingredients-

• Prawns (medium) shelled and deveined 2 cups
• Mustard paste 1 tablespoon
• Salt to taste
• Oil 2 tablespoons
• Butter 2 tablespoons
• Onions finely chopped 2 medium
• Tomatoes blanched and finely chopped 2 medium
• Tomato puree 1 cup
• Turmeric powder ¼ teaspoon
• Paprika powder 1 teaspoon
• Cinnamon powder 1 teaspoon
• Black pepper powder to taste
• Cumin powder 1 teaspoon
• Fresh spinach leaves (palak) chopped ½ cup
• coriander leaves finely chopped 2 tablespoons
• Lebanese spice powder 1 teaspoon

Method-

• Add salt and mustard paste to shrimps and mix well.
• Heat oil in a non-stick pan, add marinated shrimps and cook till the moisture has evaporated.
• Heat butter in another non-stick pan, add onions and sauté till lightly browned.
• Add tomatoes to the 2nd pan and mix well and saute for 2 minutes. Add tomato puree and saute for 2-3 minutes.
• Add turmeric powder, paprika powder and cinnamon powder and mix well and cook for 2 minutes.
• Add pepper powder, salt and cumin powder and mix well. Cook for 2 minutes.
• Add spinach leaves, coriander leaves and sautéed shrimps and cook for 2 minutes.
• Add Lebanese spice powder and mix well.
• Serve immediately.

#11 DELICIOUS BURGERS

1.MIXED VEGETABLE BURGER WITH GARLIC

Ingredients-

• Boiled potatoes-2
• Boiled soya chunks- 1/2 cup
• Paneer- 1/2 cup
• Red chilli powder- 1/2tsp
• Rawa- 1/2 cup
• Garlic- 1 pod (findely chooped)
• Green leaves- A spring
• Salt- As per taste
• Cilantro- A few leaves
• Burger buns

For garnishing-

• Lettuce leaves-A few
• Cabbage leaves- A few
• Tomato rings- A few
• Onion rings- A few
• Cheese slices

Method

• To make the patties, mix the boiled potato, crushed soya chunks, paneer, red  chilli powder,garlic. salt and cilantro, and make dough, Scoop out small balls of the dough and shape them into patties, Dip each patty into the rawa and shallow fry it on a non-stick pan, till it is golden brown on both sides.

• To make the burger, take a bun and slice it into half. Add a cheese slice and lettuce, or a  cabbage leaf, on top of it. now, put it in a patty. Garnish the burger with a slice of tomato  and onions. Serve with spicy tomato ketchup

2.VEGETABLE ITALIAN BURGER

Ingredients- 

• Sweet corn(boiled and crushed)- 1 cup
• Grated carrot- 1/2 cup
• Oats- 1/2 cup
• Burger buns
• Pepper powder- 1/2 tsp
• Celery 
• Chopped onion- 1/2 cup
• Mixed herbs or dry oregano powder
• Tomato and onion- A few slices
• Cheese spread
• Roasted jowari flour or wheat flour- 2 tbsp
• Salt- As per taste

Method-

• To make patties, boil the sweet corn and crush.Add oats, chopped onion, jowari or wheat flour   (for binding), herbs,pepper powder and salt. Make a dough of these. Scoop small balls from it and give them the shape of patties.Shallow fry each patty till cooked and golden brown in colour, and crisp in texture.

• To make the burger, take a bun and slice it into half. Fill with cheese spread, a lettuce leaf or cabbage leaf and add a patty on top. Garnish with a slice of tomato and onion rings, and serve with hot chilli sauce with a touch of garlic.

3.ALOO TIKKI BURGER

Ingredients-

• Potatoes boiled and mashed-250 gm
• salt to taste
• mango powder-1/2 tsp 
• red chilli powder-1/2 tsp
• dhania powder-1/2 tsp
•  jeera powder-1/2 tsp
• anardana powder-1/2 tsp
• ginger-green chilli paste-1/2 tsp
• Burger buns or sandwish bread
• Brread crumbs(powder 6 bread slices in mixer)
• Oil for frying
• Slices of onion, tomato, and cucumber
• Dhania-pudina chutney
• Any hot-n-sweet sauce

Method-

• Mix potatoes,salt, dry mango powder, red chilli powder, dhania powder, jeera powder, anardana powder and ginger- green chilli paste.Mix half of the bread crumbs in this mixture. Make tikkis of this mixture.Roll them in the remaining bread crumbs.Heat oil and deep fry the tikkkis, Cut bread slices into round by pressing inverted katori on them. Mix dhania-pudina chutney and the hot-n-sweet tomato sauce.Apply this sauce on the round bread,Place the tikki on it together with one slice of onion, tomato and cucumber .Fix it with a toothpick .Instead of bread. you can use burger buns.

4. DESI MATKA

Ingredients-

• Bun-1
• Ready sprouts-1 bowl

As per taste-

• Mustard seeds-1 tsp
• Cumin seeds-1 tsp
• Tamarind-1 tsp
• Heeng-1 pinch
• Curry leaves-1 spring
• Onion-1
• Tomato-1
• Chili powder-1 tsp
• Garam marsala-1 tsp
• Coriander leaves
• Salt to taste

Method-

• Take a bun and scoop out the inside to make it look like a bowl. Keep a slice aside. In a pan, heat oil, add the masala followed by the sprouts and salt to taste. Add a little water to make sure the sprouts are cooked. Lastly add some coriander leaves. Fill this mixture into the scooped out bun and cover it  with the slice kept aside. Shallow-fry in a  little butter .This is idea  if you are travelling as it makes as it makes an easy to curry snack.

#10 DELICIOUS PIZZA

1.PIZZA DOUGH



Ingredients-

• Flour-1 kg
• Dry yeast-20 gm
• sugar-10gm
• Olive oil(extra virgin)-75ml
• water-500ml

Method-

• Place the flour in a mixed bowl,make a well in the centre and pour yeast,sugar,salt and olive oil into it.Mix it up and slowly add water and knead into a soft dough.Leave it in a warm area to rise.Divide the dough equally and roll each piece into a ball .Each ball can be rolled out to a pizza base.For a good pizza base you need flour with high gluten content.This makes the dough stetchy:low gluten makes the dough crumbly and is more suited to pastries Knead the dough for about 10 minutes to work the glouten until it becomes smooth and stretchy.Then leave it to rise for 30 minutes or until it doubles in size .Cooper suggests you roll out the bases to 2-3 mm thickness,Wrap them individually in clingwrap and store them in the freeezer. Take one out every time you want a snack.

2.CHIPOTLE PIZZA



Ingredients-

• Yellow bell pepper-1
• Red bell pepper-1
• Green bell pepper-1
• Corn-1 1/2cups
• olive oil-2tbsp
• salt as per taste
• pepper as per taste
• philadelphia cream cheese-230 gm
• Chipotle sauce- 1/4 cup
• Naan bread-4 pieces
• Cilantro-1/4 cup    

Method

• Dice the yellow, red, green bell peppers and place on a baking sheet.Then add the corn. Drizzle olive oil on top and sprinkle with salt and pepper and toss to coat, Place this sheet in over and bake at 425 degrees F for 20 minutes. Remove baking sheet from oven and place it underneath the broiler for 3-4 minutes to finish. Set aside to cool down. place the philadelphia cream cheese in a bowl, add chipotle sauce and whisk to combine. Sprea this on the naan and add a layer of roasted vegetable on top. Scatter cilantro on top.Lastly, drizzle remaining two tablespoons of chipotle on top.

3.PANEER MAKHANI PIZZAN

Ingredients-

• vegitable oil-95ml
• garlic paste-100gm
• ginger paste-100gm
• red chilli paste-200gm
• tomato puree-2.5kg
• cashews paste-300gm
• sugar-300gm
• elaichi powder-1tbsp
• kasoori methi-1tbsp
• butter-250gm

method-

• In a pan,heat oil and add ginger, garlic paste to it. Add red chilli paste and cook it for three minutes. Add tomato puree, cashew nut paste, sugar and cook the mixture for 30 minutes.Season it with cardamom powder , kasoori methi and salt . Finish with butter and keep aside.

Ingredientsof the pizzan-

• naan-1
• makhani gravy-100gm
• mozzarella cheese-100gm
• paneer-60gm
• chilli garlic sauce-10gm
• onion-30gm
• coriander leaves-1/2 tsp
• pizzan seasoning-1/4 tsp

method-

• Take a piece of naan and spread makhani gravy evenly on it.Top it with cheese,paneer and onion.Bake it in an oven at 300degrees for 7 minutes. Garnish with fresh coriander leaves, pizzan seasoning and serve hot.

4.PINEAPPLE CARPACCIO AND MASCAPONE PIZZA

Ingredients-

• pizza dough-100gm
• pineapple(thinly sliced)-200gm
• Dulce de leche(or caramel sauce)
• Mascarpone cheese-50gm
• mixed berries-40gm
• mint leaves-6gm

Method-

• Roll out dough to desired size.Bake it at 180 degrees C until lightly brown.Spread caramel sauce evenly across the pizza base.Arrange the sliced pineapple and bake again for 5 minutes.Remove from the oven and garnish with the mascarpone berries and mint

5.APPLE CRUMBLE PIZZA

Ingredients-

• Green apples-150 gm
• Cream cheese-100 gm
• Cinnamon powder-1 gm
• Nutmeg powder-1 gm
• Crumble-100 gm
• Castor sugar-50 gm
• Soft butter-50 gm
• Flour-50 gm

Method-

• Beat the butter and sugar together until sugar dissolves.Add flour and gently mix to form a rough crumb.You can also just use crushed biscuits.

Method-

• Peel and core the apples and cut into small cubes.Place in a pot and cover with water.Bring to a boil and simmer until soft.Remove from heat and drain.Roll out the pizza dough and spread cream cheese liberally.Sprinkle the apple on top,and them the cinnamon and nutmeg powders.Finish by topping it with the crumble,it with the crumble mix.Bake at 180 degrees C until the top is a nice golden colour.

6.BANANA  AND NUTELLA CALZONE PIZZA

Ingredients-

• Nutella-100 gm
• Banana-100 gm
• Chocolate sauce-50 gm
• Ice cream (vanilla or caramel)-70 gm

Method-

• Roll out the pizza dough to the desired size. Dice the banana and combine with the Nutella. Spread the mixture (1-cm thick) on one half of the dough. Fold even the empty side of the dough to cover the banana. Crimp the edges of the pizza with the back of the fork to prevent it from opening white baking place into the oven at 180 degrees C for 15 to 20 minutes or until the calzone is golden brown.

7. CREAMY CHICKEN PIZZA

Ingredients-

• Boneless chicken breasts pan-seared 2

• Dough of pizza as required

• Butter 4 tablespoons

• Refined flour (maida) 2 tablespoons + for dusting

• Milk 2 cups

• Salt to taste

• Crushed black peppercorns to taste

• Paprika ½ teaspoon

• Processed cheese grated 3 tablespoons

• Extra virgin olive oil for brushing and drizzling

• Garlic chopped 2 tablespoons

• Yellow bell pepper ½ large

• Red bell pepper ½ large

• Mozzarella cheese 3 tablespoons + ½ cup

• Basil leaves 4-5

Method-

• Preheat oven at 220ºC.
• Heat butter in a non-stick pan. Add flour, mix and sauté for half a minute.
• Add milk and stir continuously till smooth. Reduce heat, add salt, 1 teaspoon chilli flakes and crushed peppercorns and mix well.
• Add paprika, processed cheese, mix well and simmer till the sauce thickens.
• Dust the worktop with some flour. Roll out the dough into a thin large pizza base. Dust a baking tray with some flour, put the base on it and prick it all over with a fork,
• Brush the base with some olive oil. Top with garlic and bake in preheated oven for 2-3 minutes.
• Deseed yellow and red bell pepper and cut into thick strips. Cut chicken into thick strips.
• Spread prepared sauce on the pizza base evenly. Top with ½ cup mozzarella cheese, bell pepper strips and chicken strips. Sprinkle remaining chilli flakes, crushed peppercorns and torn basil leaves. Drizzle some olive oil, top with 3 tablespoons mozzarella cheese and bake in the preheated oven till the cheese melts.
• Cut into wedges and serve hot.

8.Paneer Tikka Pizza

Ingredients-

• Paneer (cottage cheese) cut into cubes 450 grams
• Refined flour (maida) 1½ cups + for dusting
• Fresh yeast 20 grams
• Sugar 1 teaspoon
• Salt 1 teaspoon + to taste
• Oil 1 tablespoon + ½ teaspoon + for greasing
• Red chilli powder 2 teaspoons
• Garam masala powder 1½ teaspoons
• Chaat masala 1 teaspoon
• Lemon juice 1½ teaspoons
• Ginger-garlic paste 2 teaspoons
• Hung yogurt 2-3 tablespoons
• Gram flour (besan) 2 tablespoons
• Cheese spread 8 tablespoons
• Mozzarella cheese For topping
• Green capsicum seeded and cut into dices 1 medium
• Tomato cut into cubes 1 medium
• Onion quartered and separated into layers, 1 medium

Method-

• Preheat oven to 180°C. Grease a baking tray with olive oil.
• Place cottage cheese cubes in a bowl. Add red chilli powder, garam masala powder, salt, chaat masala, lemon juice, ginger-garlic paste and yogurt.
• Heat ½ teaspoon oil in a non-stick pan. Add gram flour and roast on low heat till fragrant. Transfer this to the bowl and mix well. Set aside for 10-15 minutes.
• Add 2 tablespoons water to yeast along with sugar and set aside for the yeast to activate.
• Combine flour, salt, oil and activated yeast in a bowl. Add sufficient water and knead into a soft dough. Cover with a wet muslin cloth and set aside to prove.
• Dust the worktop with flour, divide the dough into 4 equal portions and shape them into balls. Dust them with flour and roll out into thin discs to get the pizza base.
• Place pizza base on the greased tray, cover with a wet muslin cloth and set aside for 10-15 minutes.
• Heat some oil in a non-stick pan. Place marinated cottage cheese cubes, one by one, and cook till golden from all sides.
• Spread 2 tablespoons cheese spread onto each base. Top with cheese, cooked cottage cheese cubes, capsicum, tomato and onion.
• Place the pizza onto the baking tray, put tray in preheated oven and bake for 15-20 minutes.
• Serve hot.

#9 DELICIOUS RICE, VEG OR NON-VEG BIRYANI

1.KERALA CHICKEN BIRYANI

Ingredients

•    Basmati rice -2 cups
•    Eggs-4
•    Turmeric powder-1tsp
•    juice of 1 lemon
•    Tomato-1(pureed)
•    Ginger and garlic paste-2full tsp
•    Ghee as required
•    Chicken-750gm
•    large onions-4
•    Curry leaves
•    A little cashew nuts and raisins for garnishing
•    Garam masala- 2 level tsp
•    Salt
•   Oil

For marination

•   Thick fresh curd-1/2 cup
•   Ginger garlic paste-3 tsp
•   Coriander powder-1tsp
•   Red chilly powder-2 tsp
•   pepper powder-1tsp
•   Garam masala-1 tsp
•   Salt

Method  

•     The previous night, marinate chicken with mixture and refrigerate overnight.

             In the morning cook it completely with water till it dries and then roast lightly

             in oil tilloutside is crisp.Soak rice for 1 hour. Drain well and place in a frying 

             pan over low heat. Add turmeric and mix well.

•    Before it starts sticking to the pan add ghee and fry lightly. Add ginger-garlic paste,

            garam masala and fry a little more .Boil 5 cups water.Add rice,salt,lemon juice and 

            tomato paste. Cook carefully and see that all water is absorbed. Carefully spread on 

            a big plate to dry , Boil eggs and when cool shell and keep aside.Slice onions thinly.

            Deep fry till light brown and crisp.Fry curry leaves likewise.Lightly fry cashew nuts 

            and raisins in ghee.Take a pan, heat ghee, put rice, add chicken , fried onions and curry

            leaves.Toss to mix well. Garnish with boiled eggs and cashew nuts, raisins.

 2,MUTTON DUM BIRYANI


Ingredients-

• Mutton- 1 kg (medium sized pieces)
• Basmai rice- 1 kg
• Red chilli powder or paste- 1 tsp
• Ginger paste- 1 tbsp
• Garlic paste- 1 tbsp
• cinnamon, cardamom black and green and clove (pounded)- 1 tsp
• curd-250 gms
• green chilli(chopped)-6
• Tomatoes- 2 sliced
• onion(medium-sliced)- 4
• Hot milk- 1 cup
• saffron strands(socked in lukewarm water)- A pinch
• mint- 1/2 bunch
• Refined oil- 250 ml
• Ghee- 1 tbsp
• salt- to taste
• Lemon-1
• Bay leaves- 2 to 3
• Vinegar- 1 tsp

Method-

• Clean and wash mutton, Wash rice and soak in water for 1/2 an hour. Take a pan . Mix all spices,ginger-garlic paste, chopped chilli and curd with mutton, rub these nicely over it and then keep on slow flame for 1/2 an hour. When the water from mutton dries up, keep it aside. Take a vessel, Heat oil, put onion slices(1/2 portion), fry till pink and take this out. Then fry the other half till brown, add half cooked mutton and mix it well, add tomato slices. Then cook on slow fire for ten minute. Spread ' baristha' or fried onion on top, add lemon juice and keep aside. Take a bigger vessel. Put Basmati along with pounded garam masala, green chillis, mint, bay leaves, Vinegar add salt and keep on slow fire for boiling. When it is half cooked, take it out, strain water and keep aside.
• Now put the earlier vessel with cooked mutton on slow fire again for the final touch. put half cooked rice on top of it, spread hot milk and soaked saffron over it, spread ghee and one portion of baristha or fired onion slices and let it cook slow fire (or on 'dum') for another 30 minutes. Dum or noori Biriyani is ready to be served with korma.

3.BEET BIRYANI

Ingredients-

• Beet- 1
• Cooked Biryani rice- 1/4 kg

As per taste-

• Mustard seeds- 1/2tsp
• cumin seeds-1/2 tsp
• turmeric powder-1/2tsp
• garlic paste-1 tsp
• curry leaves
• onion- 1
• green peas
• coriander powder- 1/2 tsp
• dry fruits
• chilli powder- 1/2 tsp
• garam masala-1/2tsp
• veg biryani masala-1 tsp

Method-

• In a pan add the mustard seeds,cumin seeds, turmeric powder, garlic paste. curry leaves, onion, green peas and fry lightly. Next add the beet root and stir well. Then add the garam masala, chilli powder and veg biryani masala as per your taste. Add salt and mix in the cooked rice,garnish with dry fruits that have been lightly fried in ghee and chopped coriander leaves.

4.KACHCHE GOSHT KI BIRIYANI

Ingredients-

• Mutton(a mix of  chops,marrow bones and cubes from the shoulder)-1 kg
• Rice-500gms
• onionsfinely cliced-200gms
• Ginger paste-10tbsp
• Garlic paste-6.5tbsp
• Red chilli powder-3.5tbsp
• Chopped coriander-6.5tbsp
• Chopped fresh green mint-5tbsp
• Yoghurt-10tbsp
• Lemon juice-1.5tbsp
• Milk-3.5tbsp
• Pinch of saffron
• Oil-7tbsp
• Ghee-7tbsp
• Green chillies-4 
• Cardamom-4
• Cloves-2
• Cinnamon stick-4
• Caraway seeds-3tsp
• Peppercorn-2tsp
• Nutmeg-1/2tsp
• Few flakes of mace
• Sat to taste

Method-

• Grind the chillies,cardamom,clove,cinnamon stick,caraway seeds,peppercorn,nutmeg and mace to a fine powder.Heat oil in a pan.Fry onions till golden brown.Crush in a pestle mortar when cool.Marinate the meat in ginger and garlic paste.Add yoghurt,salt,red chilli powder,coriander,mint,green chilli,ground spices,lemon juice,crushed onions and the oil in which the onions were fried.Mix well and marinate for about four hours.
• Wash the rice and mix with a cup of well-beaten yoghurt,Add saffron and half cup milk.Set aside.
• Take a heavy bottom pan with a tight lid.Transfer the marinated meat with the marinade to the pan.Sprinkle the saffron milk over the rice.Dot it with a dollop of ghee.Cover and cook,first over high flame,them over medium-low heat till the meat is tender, the liquids are absorbed and the rice is cooked.
• Scoop out portions carefully so that the layering remains intact, and serve steaming hot.

5.HYDERABADI BIRYANI

Ingredients-

• Mutton medium(diced)-150 gm
• Curd-25 gm
• Red chilli powder-1 tsp
• Green chilli-1 tsp
• Chopped mint-1 tbsp
• Chopped coriander-1 tbsp
• Garam masala powder-1 tsp
• Ginger-garlic paste-1 tsp
• Onion-20 gm
• Ghee-15 ml
• Basmati rice-5 gm
• Saffron-1 pinch
• Cumin seeds-1/2 tsp
• Garam masala-10 gm
• Payaya paste-1  tbsp
• Salt and pepper to taste

Method-

• Marinate mutton with ginger-garlic paste, salt, papaya paste, and red chilli powder and leave it aside for one hour 30 minutes.
• Wash and soak the rice
• Add green chilli, chopped mint, curd, onions, garam masala and jeera to the marinated mutton and mix it well
• Boil water in a microwave-prroof pan and cook rice in boiling water with garam masala and salt. Strain the rice when it's 20 per cent cooked.
• Place mutton mix in a microwave-proof pan and allow mutton to cook in the microwave for 5 minutes.
• Cover mutton with rice and sprinkle some saffron and ghee on it.Seal the pan and microwave it for 20 minutes.
• Serve hot garlished with chopped coriander and onions.

6.HYDERABADI MUTTON BIRYANI


Ingredients-

• Mutton pieces in chunks (avoid shoulder cut)-1/2 kg
• Indian Basmati rice-2 cups
• Salt to taste
• Bay leaves-2
• Green cardamoms-6
• Black pepper-corns-25
• Three-inch cinnamon sticks-3
• Oil-1 tbs
• Onions (sliced)-5
• Shahi jeera-1/2 tsp
• Cloves-12
• Ginger garlic paste-4 tbs
• Red chilli powder-1tbs
• Yoghurt-1 cup
• Fresh coriander leaves (torn)-1 cup
• Fresh mint leaves (torn)-1 cup
• Pure ghee-4 tbs
• Black cardamoms-2
• Saffron (kesar) mix in 1/4 cup lukewarm milk
• Drops of rose water and kewara (screwpine) water
• Pudina chopped
• Boiled eggs
• Chopped coriander for garnish

Method-

• Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms, 7 to 8 black pepper-corns, one cinnamon stick and cook till 3/4th done. Drain and set aside.
• Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent papper.
• Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
• Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half of the fried onions crushed, yoghurt, coriander leaves, half of the mint leaves and 1 tbs oil and mix. Let it marinate for about two hours or linger (4-6 hrs)in the refrigerator.
• Heat 2 tbs ghee in a pan, remaining cinnamon and black cardamoms and saute till fragrant.
• Add remaining onions and saute till light golden. Add marinated mutton, stir and cook on hogh heat for 3-4 minutes. Cover, reduce heat and cook till almond done.
• Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer and mutton over the rice. Spread the remaining rice.
• Sprinkle saffron milk. Cover and cook under dum (very low flame) till done. Garnish the Biryai with chopped mint, coriander and fried onion.

7.CHICKEN DUM BIRYANI

Ingredients-

• Chicken drumsticks marinated in 1 cup yoghurt- 8 to 9
• Big onion finely sliced-2
• Small tomatoes chopped-3
• Bay leaf-1
• Peppercorns-1/2 tsp
• Cloves-1/2 tsp
• Cinnamon-2 sticks
• Black cardamom-1
• Green cardamom-5
• Biryani masala powder-1 tsp
• Garam masala powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Ghee-2tbs
• salt to taste

FOR THE PASTE-

• Small bunch coriander leaves with stem-1
• Cumin seeds-1/2 tsp
• Big garlic cloves-10
• Ginger-1 inch
• Turmeric powder-1/2 tsp
• Green chillies-5 to 6

FOR RICE- DRAIN METHOD

• Long grain basmati rice-1 kg
• Water or as required-6 cups
• Star anise-1
• Oil-1 tbsp
• Salt

FOR GARNISH-

• Medium onions finly sliced and fried in oil (dark brown)-2
• kewra water-1tbs
• Warm milk-1/2 cup
• Saffron threads-1/2 tsp
• Red colour dissolved in kewra water-1/2tsp
• Coriander leaves chopped-1/2 cup
• Mint leaves springs-1/2 cup
• Boiled egg sliced-2

FOR DUM-

• Tawa, sliver foil or kneaded dough

Method-

• To cooked the rice take a heavy based handi, put the oil, anise and soaked rice and saute for a minutes  then add water and salt. Keep a check on the rice as you cook it as we want to drain the excess liquid from the rice. Also note the rice should be par boiled. not be sticky, and set aside. Marinate the chicken legs with yogurt and keep aside Grind the paste and keep aside (the paste should not be watry). Now in a heavy based handi add the ghee. onions. spices and saute. put the green paste, tomatoes and all  the masala and cook till ghee separates. put the marinated chicken and salt and cook till the chicken is well done, also a little water for gravy. Cook and set aside. Divide into two portions gravy and pieces(separate the chicken from the gravy).

LAYERING THE BIRYANI

• Take a heavy based handi grease with ghee properly. The first layer the chicken gravy (no piece) put it in the base of your handi (not all the gravy). The second layer has to be rice ,divide your cooked rice into two equal portions, and now put  one portion over the gravy. The third layer is the chicken and remaining gravy in a clock-wise direction. The fourth layer is the last portion of the rice; cover the chicken  in such a way  that there should not be any gaps. Garnish the biryani by socking the saffron in warm milk sprinkle this onto the ricethen the coloured kewra water on the rice. Sprikle the burnt onion slices, coriander leaves, boiled egg  sliced and finally mint leaves. Now put a heavy lid on the handi and seal the sides with dough or silver making sure no steam can pass through this. Now keep a tava on slow flame and keep the biryani over it for dum for 15 minutes. Serve with onion and mint raita.

8.JAPANESE CLAY POT RICE WITH CHICKEN AND VEGETABLES


Ingredients-

• Japanese rice (washed)-250 gm
• Ginger (chopped)-10 gm
• Oyster sauce-10 gm
• Corn oil-50 ml
• Chicken breast (deboned and diced)-150 gm
• Vietnamese dip (red chili, garlic and vinegar mixture)-3 gm
• Sesame oil-5 ml
• Dark soy sauce-10 ml
• Chicken stock-150 ml
• Broccoli (chopped)-30 gm
• Shitake mushroom (chopped)-30 gm
• Green beans-30 gm

Method-

• In a pot, heat oil and saute ginger and chicken breast until the meat softens. Next add the vegetables and stir for a few more minutes. Add rice, chicken stock, dark soy sauce, and oyster sauce and bring it to a boil. Cover the pot with a lid, stirring occasionally to ensure that the rice does not stick to the bottom of the pan. Allow the mixture to simmer for 15 to 20 minutes on low flame. Finish with a dash of Vietnamese dip and sesame oil. Remove the pot from fire and allow it to sit for a few minutes before serving.

9.SWEET BLACK STICKY RICE WITH YOUNG  COCONUT

Ingredients-

• Black rice-250 gm
• Sugar-100 gm
• Milk-100 ml
• Coconut milk-200 ml
• Coconut cream for garnish

Method-

• Soak the rice in water for about 20 to 25 minutes. Cover it with coconut milk and boil it until the rice is partly cooked. Now add regular milk, sugar and reboil.Once the rice has cooked completely, serve the dish with fresh coconut cream. 

10. BRINJAL CHICKEN RICE

Ingredients-

• chicken-1/2 portion
• Brinjal (sliced round)-1
• Tomatoes (sliced round)-2
• Onion (sliced round)-2
• Ginger-garlic paste-4 tsp
• Chili powder-1 tsp
• Maggi cubes-2
• Water-2 cups
• Basmati rice (washed and dried on a muslin cloth for 15 minutes)-2 cups
• Salt to taste
• Fresh coriander leaves(finely chopped)-A handful
• lemon (for garnishing)-1 
• oil(for cooking)-2 tsp

Method-

• Mix the ginger-garlic paste, salt and chili powder. Brush the chicken pieces with the masala and marinate them for 15 minutes. Now, deep fry pieces and keep them aside. Heat 2 teaspoons of oil in a separate kadai. Shallow fry the tomato and onion slices, and keep them separately. Dip the maggi cubes in 2 cups of water and make a soup..
• Take a deep-bottomed vessel or a big pressure cooker. Arrange and make layers of fried chicken, them the brinjal, tomatoes and onions. Next, add the rice on top. Ensure that while layering, the layers lie distinct and don't get mixed. pour the maggi soup on the layers in such a manner that all the ingredients are soaked through. Now insert a smaller lid inside the vessel and keep the layers on 'dum' for 10 minutes on simmer. Close the lid of the vessel and cook for 4 to 5 minutes.
• Open the lid and immediately turn the vessel upside down very  carefully, so that whole layers come out. The chicken should be at the top, while the rice should be at the base. The layered chicken rice is ready. Serve garnished with finely chopped coriander leaves and lemon rings.

11. HANDI  BIRYANI

Ingredients-

• Biryani Rice-1 1/2 cups (soaked and drained)
• Saffron-A few
• Kewra water- A few drops
• Tomatoes medium sized (chopped)-2
• Green chili (chopped)-4 to 5
• carrot medium sized-1 (1/2 inch cubes)
• Red chili powder-1 tsp
• French beans-10 to 15 (1/2 inch pieces)
• Coriander powder-1 tbsp
• Garam masala powder-1/2 tsp
• Oil to deep fry-2 tbsp
• Caraway seeds-1/2 tsp
• Ginger paste-1/2 tbsp
• Garlic paste-1/2 tbsp
• Turmeric powder-1 tsp
• Black cardamoms-1
• Green cardamoms-2 to 3
• Cauliflower medium sized-1/4 (cut into small sized)
• Onions medium sized-4
• Yogurt-1/4 cup
• Cloves-2 to 3
• 1 inch stick cinnamon
• Bay leaf-1
• Green peas-1/2 cup
• Fresh Coriander leaves (chopped)-2 tbsp
• Fresh mint leaves(chopped)-2 tbsp
• Ghee-2 tbsp
• 1 inch ginger cut into thon strips
• Salt to taste

Method-

• Chop 1 onion and slice the others.Soak the saffron in kewra water.
• Cool the Rice in 4 cups of boiling salted water with 1/4th green cardamoms, black cardamom,cloves,cinnamon and bay leaf, until 3/4th done drain and set aside.
• Mix together the carrot, cauliflower, French beans and peas and boil in three  cups of salted  water  till 1/4th done. Drain and refresh under cold running water set aside.
• Heat plenty of oil in a kadai and deep fry the sliced onions till golden brown. Drain on absorbent paper set aside.
• Heat  2 tbsp of oil in a thick bottomed pan and add the caraway seeds. when they begin to change colour, add the chopped onion and saute until golden brown. Add the ginger paste, garlic paste and green chili and stir. Add the coriander powder, Turmeric powder, Red chili powder and yogurt mix well. Add the Tomatoes and cook on medium heat till the oil separates.Add the boiled vegetables and salt and mix well
• In a Handi, Arrange altemate layers of cooked vegetable and Rice sprinkle the Saffron flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee in between the layers and on top make sure that you and with the rice layer topped with saffron and spices.
• Cover and seal with aluminium foil or roti dough place the handi on a tawa and cook on low heat for 20 minutes. Serve hot with a Raita.

12. MUSHROOM DUM BIRYANI

Ingredients-

• Fresh button mushrooms (medium)-1 to 20
• Basmati rice-1 1/2 cup
• Ginger-1 inch
• Garlic cloves-5
• A generous pinch of saffron
• 1/4 cup skimmed milk warmed
• Bay leaf-1
• Cloves-4
• Green cardamoms-2
• Black cardamoms-2
• Cinnamon-1 inch
• Blade mace- 1
• Salt to taste
• Oil-2 tbsp
• 2 medium onions sliced finely
• red chili powder-2 tbsp 
• coriander powder-1 tbsp
• Crushed pepper corn-1/2 tbsp
• Cumin powder-1/2 tbsp
• Turmeric powder-1//2 tsp
• Tomatoes pureed medium-2
• 1/2 cup skimmed milk  yogurt, whisked
• 1/2 tsp garammasala powder
• 1/2 fresh coriander,finely chopped
• 4 to 5 drops kewra water (option)

Method-

• Soaked the rice in sufficient water for half an hour. Drain the water
• Grind together the ginger and garlic to a fine paste. Soak the saffron in the warm milk.
• Boil 3 to 4 cup of water in a thick Bottomed vessel. Add the bay leaf, cloves, green cardamoms, cinnamon, mace, and one teaspoon salt. When the water start boiling. Add the Basmati rice.
• Cook for 8 to 10 minutes, stirring frequantly or until rice is done Drain in the strainer.
• Heat the oil in a non-stick pan,add the sliced onions and stir fry over high heat for two to three minutes or until the onions turns pinkish. Add ginger garlic paste and cook briefly.
• Add the red chili powder, coriander powder, crushed pepper corn, cumin powder and Turmeric powder stir-fry briefly and add Tomato puree.
• Continue cooking two to three minutes stirring continuously or until the masala is fairly thick
• Add the yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint, stir wall and cook for two minutes more.
• Add the quartered button mushrooms and salt to taste. stir-fry over high heat two to three minutes and remove from heat. 
• Arrange the cooked rice and mushroom masala on alternate layers in an over proof vessel, having-lid (or Biryani handi).Sprinkling the chopped fresh coriander and mint. Kewra water and the saffron flavoured milk. Ensure that the top most layer is Rice.
• Cover the assembled biryani with a fight fitting lid and seal the atta dough (if required)
• Keep the sealed dish on a medium hot tawa and leaves for ten to fiften minutes on low flame. You can also place a few burning charcoals on the lid vessel.
• Break the seal and poen the dish just before serving.

13. NASI GORENG

Ingredients-

• Long grain basmati rice-1 bowl
• Tamarind paste-1/2 tbsp
• Cabbage-1/2 bowl (thinly sliced)
• Shallots-4 (chopped length wise)
• Ginger-garlic paste-1 tsp
• Vegetable oil-2 tbsp
• Sambhar masala-2 tsp
• Red chili powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Tomato-1 deseeded and diced
• Salt to taste

For Garnishing

• Cucumber-1

Method-

• Cook rice in boiling salted water till tender, Drain the water, rinse and drain again. Mix the tamarind paste and set aside, Heat oil in a pan. Add shallots and fry till golden brown.
• Add ginger garlic paste, cabbage, tomatoes, red chili powder, turmeric powder and sambhar masala. Add the rice to it, followed by salt and soy sauce. Mix well and garnish with diced tomatoes and cucumber.

14.TOMATO RICE

Ingredients-

• Tomatoes finely chopped 3-4 medium

• Cooked rice 3 cups

• Desi ghee 1 tablespoon

• Cumin seeds 1 teaspoon

• Coriander seeds 1 teaspoon

• Poppy seeds (khuskhus) 1 teaspoon

• Roasted chana dal (daalia) 2 teaspoons

• Dried red chillies 2

• Asafoetida 1/4 teaspoon

• Mustard seeds 1 teaspoon

• Curry leaves 12-15

• Turmeric powder 1/4 teaspoon

• Salt to taste

Method-

• Heat ghee in a non-stick pan.
• Dry roast cumin seeds, coriander seeds, poppy seeds and chana dal in another non-stick pan. Roughly chop red chillies, remove the seeds and add to the pan and continue to roast till fragrant.
• Add asafoetida and mustard seeds to the ghee and let the seeds splutter. Add curry leaves and sauté till leaves turn crisp.
• Add tomatoes, mix well, cover and cook till tomatoes turn soft and pulpy.
• Switch off heat from under the 2nd pan, cool down the roasted ingredients to room temperature and grind to a fine powder.
• Add turmeric powder and 3 tbsps ground powder to the tomato mixture. Mix well and cook for 2 minutes.
• Add rice, switch off heat and mix well. Add salt, 3 tsps ground powder and mix well. You can store the remaining powder in an airtight container.
• Transfer the prepared rice onto a serving dish and serve hot.

15.LEMON RICE

Ingredients-

• Rice boiled 1 1/2 cups

• Lemon juice 3 tablespoons

• Oil 2 tablespoons

• Mustard seeds 1/2 teaspoon

• Asafoetida a pinch

• Fenugreek seeds (methi dana) 1/2 teaspoon

• Split black gram skinless (dhuli urad dal) 1 tablespoon

• Curry leaves 10-12

• Whole dry red chillies broken 2

• Turmeric powder 1/2 tablespoon

• Peanuts 1/2 cup

• Salt to taste

• Coconut fresh scraped 2 tablespoons

Method-

• Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
• Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté. Add rice and salt and mix. Add lemon juice and mix well.
• Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.

16. SEAFOOD BIRYANI

Ingredients-

• Fish fillet cubes 1 cup

• Prawns (medium) shelled and deveined 1 cup

• Clams 7-8

• Basmati rice soaked 1 1/2 cups

• Salt to taste

• Black cardamom 1

• Black peppercorns 5-6

• Star anise 1

• Green cardamom 1

• Cinnamon 1 inch

• Blade mace 1

• Ghee 3 tablespoons

• Ginger-garlic paste 1 tablespoon

• Turmeric powder 1/4 teaspoon

• Red chilli powder 1 teaspoon

• Biryani masala 3 teaspoons

• Yogurt 1/2 cup

• Fresh mint sprigs 8-10

• Fresh coriander sprigs 10-12

• Oil 1 tablespoon

• Onions sliced 2 medium

• Browned Onions 1 cup

• saffron strands soaked in water 8-10

Method-

• Heat sufficient water in a deep non-stick pan. Add salt, black cardamom, peppercorns, star anise, green cardamom, cinnamon, mace and 1 tablespoon ghee and mix well.
• Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
• Add rice to the pan, cover and cook till the rice is half done.
• Take fish, prawns and clams in a bowl. Add ginger-garlic paste, salt, turmeric powder, chilli powder, 2 teaspoons biryani masala and yogurt and mix well.
• Chop some of the mint leaves and coriander leaves and add to the bowl.
• Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
• Strain the cooked rice.
• Add 2 tablespoons browned onions to the seafood mixture.Add this mixture to the pan and mix lightly. Add the rice and mix lightly.
• Add saffron water, salt and remaining browned onions, remaining biryani masala, torn mint leaves and coriander leaves. Drizzle some ghee on the top and sprinkle some water, cover and place the pan on a flat non-stick pan and cook for 15 minutes or till the seafood is cooked.
• Serve hot.