Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.

Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.

Delicious Cream Cookies

Very yummy and for your ultimate delight, there are special cream cookies. Yummy cream cookies are very easy to make and tempting too. The method of preparing these cookies is very simple for your perfect delight. Sweet cream cookies will add to your parties, evenings whenever you want. Easy to make and good to eat. All you need is -



Ingerdients
½ cup ghee
1 cup all purpose flour
1 cup water
Pinch of salt
4eggs

For stuffing you will be needed-
4 tbsp icing sugar
Few drops vanilla essence
2 cup cream

You have to follow the procedure and sweet cookies will be in front of you

Take a saucepan heat water, salt and ghe together letb the ghee melts. Add flour and stir continuously to mix until the flour starts to leave the sides on pan.
Remove the saucepan from heat and let it get cooled. Take another bowl beat eggs untill they become foamy Add flour mixture to beaten eggs and make paste. Use tablespoon drop the batter on greased baking tray, make sure there should be some distance between each drop and then bake in preheated oven at 350 degrees F for 30 mins. Prepare cream stuffing, beat vanilla, cream and sugar to make thick batter. Cool them to the room temperature when the cookies become ready. Then take a piece of cookie, make an icing layer then over wrap with another cookie. You can prepare all the cookies the same way, pour chocolate sauce on the top before serving. Here are so tempting and mouth watering cookies are there for you.

Blueberry Cornmeal Pancakes

The batter prepared for this type of pancake is usually thick. Here's how you can make your morning from crummy to yummy with these scrumptious pancakes. Works wonders, trust me !



What you need:

* Sugar,1/4 cup
* Baking Powder,1-1/4 cup
* Cornmeal,1/2 cup
* Whole Milk,1/4 cup
* All purpose flour,1/2 cup
* Low fat Buttermilk,1 ½ cups
* Coarse Salt,1 teaspoon
* Baking Soda,1/2 teaspoon
* 1 Lightly beaten large egg
* Unsalted Butter (3 tbsp),melted and cooled.Some more to put in the pan.
* Blueberries, 2 cups
* Orange Maple Butter and Pure Maple Syrup for serving.

How to make:

1. Whip or beat in one bowl, the flour,sugar(2 tbsp),baking powder,baking soda and salt.In another bowl,whisk butter,egg together with buttermilk.Mix the two(wet and dry ingredients) till they fuse together.The mixture so formed will have lumps.
2. Preheat oven to 200 degrees
3. Heat a griddle on medium heat and put blueberries with the sugar that is left;which is around 2 tbsp.Take another pan and brush some butter on the surface.Pour the batter into the pan which will be approximately 1/3 cup to make one pancake.
4. Dredge the Blueberries covered with sugar.Use 2 tbsp for each pancake.
5. The important thing to note here is that you should let the sides of the pancake cook first before you flip them to cook the other side.The edges usually take 3-4 minutes and the sides,2 minutes each.
6. Do the same with the rest of the batter while adding butter to the pan.
7. Pour Orange Maple Butter and Maple Syrup over the pancakes and serve.

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Yummy Chocolate Crunch

Ingredients:

150 gm butter
2 cups; flour
1 1/2 cups; white sugar
1 teaspoon; vanilla essence
2 tbs; cocoa
1/2 cup; milk
1 tbs; golden syrup
3 tbs; brown sugar
2 tsp; baking powder
1/2 cup; cornflakes(cereal)
1/2 cup; rice bubbles(cereal)
1/2 cup; Chopped nuts(optional)



Method of Preparation:

To start with, preheat the oven to 180C (350F) degrees. Take 50 gms of the butter in a pot. Once the butter gets melted add some cocoa and milk.
In a separate bowl mix flour, baking powder and pour the cocoa plus butter mixture in the flour mix. Mix these ingredients with a wooden spoon. Add vanilla essence to it. Now, melt rest of the butter and add to mixture,also adding white sugar. Add brown sugar and golden syrup and stir mixture well. You can now add the candy bars(chopped)and corn flakes, nuts, sprinkles and anything else you think will be good in the mixture and tastes good to you. Remember it serves good for 4.

Simple Tomato Chaat!

The simple Tomato Chaat recipe involves slices tomatoes layered with interesting common spices and puffed rice. Its an extremely simple recipe to prepare and takes seconds. The recipe does not involve any chutney with it, so it can be served with any sauces available at home.



Ingredients:
2 Tomatoes
1 small Onion
Carrot: 1/2 Small
Puffed Rice: 1 Cup
Fine Sev; 1/4 Cup
Roasted Peanuts: 10
Red Chile Powder: 1/2 tsp
Cumin Powder: 1/4 tsp
Chaat Masala: 1/4 tsp
Salt to taste
Oil: 1/4 tsp

Method of Preparation;

Wash the tomato and slice it. Chop the onion and grate the carrot. Take a bowl and mix puffed rice, onion, carrot, sev, roasted peanuts, cumin powder, red chile powder, oil and salt. Take 7 chaat plates and put the slices tomato as the first layer. Sprinkle some chaat masala and salt over it. Cover each slice of tomato with mixture of puffed rice. Sprinkle some instane chaat masala over it. Remember to serve it fresh.

Chocolate Caramel Cookie Bars

Chocolate,considered the food for Gods in the olden times is relished by all,young and old today.A favourite among the kids is Chocolate Caramel Cookie Bars.Once tasted,it will always be remembered. Once you've made it,it will be hard to keep your kids out of its reach !


Here's how you can relish the extremely delicious Chocolate Caramel Cookie Bars:



What you need:

To make the upper crust:

* 9 tbsp of unsalted butter at room temperature.
* 1 1/2 cups of all purpose flour
* 1/4 cup light brown sugar
* 1/4 tsp table salt

To prepare chocolate caramel:

* 2 cups of chopped milk chocolate
* 1 1/2 cups of granulated or crumbled sugar
* 1 cup heavy cream
* 1 tbsp sea salt
* 1/2 tbsp table salt
* 1/4 cup water
* 6 tbsp unsalted butter


How to make:

* Preheat oven upto 350 degrees
* Place a nine inch square baking pan with butter parchment, leaving an overhang on all sides.
* Beat butter and brown sugar for about three minutes until it becomes pale and fluffy.
* Add flour,table salt and mix it with the above mixture.
* Press dough evenly into pan, and bake for about 30 minutes until it become light brown.
* To make the chocolate caramel,place the chocolate in a medium bowl.
* Heat the crumbled sugar and water in a saucepan over heat which is medium high.
* Remember to keep scraping the sides of the pan to prevent sugar crystals from forming on it.
* Repeat the process for 10-12 minutes.
* Remove from heat and add butter,cream and table salt
* Bring this mixture to a boil.Stir it until it becomes smooth.
* Pour over chocolate and let it stay for 2 minutes.
* Stir to blend everything together.Let it stand for 10 minutes.
* Pour the above mixture over the crust.Refrigerate for over 4 hours (or overnight).
* Cut the edges of the crust.
* Lift parchment to remove the bar from pan
* Sprinkle sea salt
* Trim edges and cut into 16 pcs
* Bars can be kept under refrigeration for upto 3 days.

Read more about your favourite desserts.

Peach soup with coconut milk

Ingredients

4 cloves garlic
1 tbsp olive oil
21/4 cups of peaches- peeled and chooped
1/2 cup chopped onion
1 tbsp curry power
1/8 tbsp ground turmeric
1/4 cup brown suger
1/4 cup chardonnay wine
1 cup vegetable broth
1/2 cup coconut milk
Salt and black pepper according to taste



Preparation

Roast clove garlic on a baking sheet for 30 min (till golden color comes but not burnt) Add oil in pan , get heated properly Add onion and peaches, till they get soft Add curry powder, garlic and turmeric for few minutes on medium heat, for half an hour Put chardonny wine and vegetable broth and stir it properly Remove the heat and pour the soup in food processer and strain through fine sieve Add salt and black pepper

Serve it hot

Padwal dalimbi

Padwal Dalimbi is snake guard cooked with spices, garnished with coconut, coriander and pulses.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: four

What you need:

* 200 grams dalimbi beans (white beans),sprouted
* 250 gram snake guard
* 50 ml vegetable oil
* 5 grams mustard seeds
* 5 grams cumin seeds
* 2 fresh green chillies, chopped
* 5 grams asafoetida
* 5 grams turmeric powder
* 3 spring curry leaves
* 40 grams jaggery
* 4 amsul (dried kokum)
* Salt to taste
* 25 grams fresh coconut, grated
* 10 grams coriander leaves, chopped






How to make:

* Peel the sprouted beans and cut the snake guard into semi-circular slices.
* In a pan, heat the oil. Add the mustard seeds, cumin seeds and green chillies for slight tempering.
* Add the asafetida, turmeric powder and curry leaves. Add the beans and snake guard slices.
* Add water and cook over medium heat.
* Add jaggery, amsul and salt and mix well.
* Finish by adding fresh grated coconut and chopped coriander leaves.

Halloween Cupcakes

A cupcake or fairy cake is a small cake designed to serve one person, frequently baked in a small, thin paper cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Halloween is the time when people put their best "horror face".So,you put your best recipe forward and delight everyone with these Halloween cupcakes !




What you need:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup reduced-fat sour cream

How to Make:

• Preheat oven to 350 degrees.
• Place a standard muffin tin with butter paper liners
• Take a bowl,mix together flour,baking powder and salt.
• Set aside
• beat butter and sugar until light and fluffy, about 5 minutes in an electric mixer
• Beat in eggs, one at a time, until combined. Beat in vanilla.
• Slowly beat flour mixture and sour cream in alternating batches,beginning and ending with flour.
• Pour the batter evenly in the cups.
• Bake until toothpick inserted in the cupcake comes out clean and the top springy to touch.
• Bake for 20-25 minutes
• let the muffins cool for 10 minutes and take out the covers(optional)
• Decorate the cupcakes with frosting
• Enjoy Halloween muffins.

Tangy Coleslaw with Baked Corn Dogs

This tangy side dish can be served with almost any snack.However it tastes absolutely delicious with Baked Corn Dogs.Here's how you can enjoy Tangy coleslaw and Baked Corn Dog




Tangy Coleslaw:

What you need:

• 1/3 cup reduced-fat sour cream
• 1/3 cup light mayonnaise
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 bag (16 ounces) coleslaw mix
• 3 spring onions, green parts only, thinly sliced crosswise

How to make:

• Take a large bowl
• Mix together,sour cream,mayonnaise, mustard and lemon juice
• season with salt and pepper.
• Add to it,coleslaw mix and half of the spring onions
• Toss the mixture
• Serve promptly
• Sprinkle the remaining spring onions.
• The mixture can be kept refrigerated up to one day

Baked Corn Dog:

What you need:

• 1 1/2 cups all-purpose flour (spooned and leveled) and some for sprinkling on sausages
• 2 teaspoons baking powder
• 2/3 cup yellow cornmeal
• 2 teaspoons sugar
• 2/3 cup milk
• 2 teaspoons vegetable oil
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

How to make:

• Preheat the oven to 375 degrees.
• In a medium bowl,mix together flour,cornmeal,sugar,baking powder,1/2 tsp salt,1/4 tsp pepper
• Make a well in the center
• Add milk,eggs and oil in the well
• Mix until combined
• Insert an ice pop stick to each of the sausages,leaving 1 1/2 inch of the stick
• Sprinkle flour,tap off extra
• Using the stick,rotate each sausage in the mixture to cover it
• Line a baking sheet with butter paper
• Place the sausages on the sheet and bake for 5 minutes
• Apply more butter on the sausages.
• Bake until golden, for 20 minutes
• Serve hot and enjoy it with Tangy coleslaw

Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.




Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.

Egg Rolls

Egg rolls make a great snack, appetizer, or addition to a meal. This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.

What you need-

1 package egg roll wrappers (4 1/2" by 5 1/2")

For Filling:

1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

For Pork Seasoning:

1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tbsp. water
1 tbsp. cornstarch
1/2 tsp. soy sauce
2 tsp. oyster sauce
salt, pepper, accent (if desired) to taste
2 tbsp. cornstarch mixed with 2 tsp. cold water
2 tbsp. oil for stir-frying
2 to 4 cups oil for deep-frying



How to make-

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove it from gas and add the pork to the wok and cook until well done. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients and drain some of the juice from the vegetables out.



Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using cornstarch/water glue along edges 1, 2, and 3.Ensure all sides are sealed.

When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The Egg rolls should not be stacked.

Barbecued corn

Grilled Corn on the Cob is a classic barbecue favorite. It seems you can hardly call your meal a real barbecue with out corn on the cob! Spruce up your standard barbecued corn. To make this corn on the cob recipe vegan, just be sure to use a vegan margarine.


What you need-

6 ears corn

1/2 stick butter or margarine

1 tablespoon barbecue spice

1/2 teaspoon salt

1/4 teaspoon pepper





Way to make-

Husk corn and remove its silk. Place cleaned ears on a double-thick sheet of aluminum foil in a shallow pan.

In a small saucepan, melt the butter and stir in the barbecue spice, salt and pepper and brush it over the corn. Bake in a 300-degree oven 25 minutes, turning often and basting with butter mixture.

If you are about to cook outdoors, wrap buttered ears in foil. Place on grill, turning often, and cook 15 to 25 minutes.

Srikhand

Srikhand is a flavored creamy Indian dessert made of plain yogurt. Widely popular in Gujarat cuisine and Maharashtra cuisine, Shrikhand is prepared by hung yogurt. Plain yogurt is tied in muslin cloth and hung for couple of hours to let go most of the watery content leaving a thick creamy yogurt. It is then blended with fruits like mangoes or strawberries and garnished with same in chopped form.

Shrikhand can be flavored in numerous imaginative ways with various dried nuts and seasonal fruits. Most popular of shrikhand are mango shrikhand also called amarkhand, kesar pista shrikhand having loads of pistachios and yogurt flavored with saffron.




What you need-

1 1/2 cups Yogurt
Strawberries 5-6
Sugar / Honey as per your taste

Way to Make Srikhand-

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends to the rack) for 6 - 8 hours with a bowl underneath to collect the whey. Make sure to leave the yogurt for more than 10 hours.

Wash and hull the strawberries properly. Roughly chop the hulled strawberries and leave some for garnish.

Smoothly blend strawberries, hung yogurt and sugar. Taste, add more sweetness if necessary, blend and remove onto serving bowl.

Garnish the remaining with strawberries.

Serve Strawberry Srikhand in chilled form.

American Choupsey

American Choupsey is deliciously tasty and mouth watering, very delicious and sweet noodles dish.

What you need-

300 g Noodles
6 tbsp Oil (and additional for deep frying)
2 tbsp Corn flour
1 piece Ginger, chopped
4 Clove Garlic
1 tsp medium Onion sliced
400 g Boneless chicken (thin strips)
1 Carrot (cut into small pieces)
5 French beans (thin strips)
1/4 medium Cabbage, shredded
8 leaves Spinach, shredded
1/2 tsp White pepper powder
1 tsp Sugar
4 tbsp Tomato sauce
1 tbsp Vinegar
1 cup Chicken stock
1 cup Bean sprouts
100 g Tofu (thin strips)
4 Eggs




Easy to prepare, try it out-

Take a water half-filled deep saucepan and boil the water. Add noodles, 1/2 teaspoon of salt, one tablespoon oil and boil until done.Drain all water and let it cool. Deep fry the noodles after dividing them into four parts until crispy.

Mix well corn flour and 1/4 cup of water in a bowl and keep aside.

Take a saucepan and heat two tablespoons of oil in it. Add chopped ginger and garlic. Fry for half a minute.

Add onion and cook until translucent. Add chicken and cook on high heat until moisture evaporates. Add cabbage, spinach, carrot, beans and cook for 2-3 minutes.Add vinegar, tomato sauce, salt, sugar and pepper powder.

Add chicken stock to it and cook until boils.Simmer the heat and add the corn flour mix in it. Cook until it thickens and sauce is prepared.Add and mix tofu and bean sprouts in it.

Take a frying pan and fry the eggs on it.Take a serving plate and place one portion of noodles on it.

Pour one portion of prepared sauce on it. Place fried egg on each choupsey and serve hot. It shall suffice for four people.

Aloo Paratha

For making Aloo Parantha you need-
Potatoes 5 (boiled, peeled and well mashed)
2 cups Wheat flour
2 tsps Coriander powder
1 tsp. Cumin powder
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Salt to taste
Coriander leaves(finely chopped)
Ginger grated
2 tbsps. Oil



Way to prepare Aloo paratha-
Mix all the ingredients into a large bowl.Rub together to form a crumbly mix.Now slowly add water,little by little knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Roll the dough between your hands till they are smooth and without cracks. Very lightly flour a rolling board and roll each ball into a circle.

Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle.Flip when you see tiny bubbles rise on the surface of the paratha.

Now drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too.

The paratha is done when both sides are crispy and golden brown.


Aloo Paratha is a popular Indian breakfast recipe. A paratha(especially a stuffed one) tastes simply great even with a blob of butter spread on it.You can even try it with thick spicy curries
but it tastes best when served with pickle and curd.

Easy Pantry Pasta

This is a delicious and a great meal for one of those nights when you should really go grocery shopping, but you’re tired and need to put it off one more night. This is healthy choice as it is gluten free, family-friendly recipe! It can easily be a vegan meal or a non veg meal as per your choice and nevertheless it is still tasty!

Ingredients-

2 slice(s) bread
6 tbsp. olive oil
3 tsps. chopped parsley
2 tsps. chopped capers
1 large lemon , zested
3/4 pound(s) spaghetti
3 egg yolks
1/2 cup grated Parmigiano1/2 large yellow onion, chopped
2 clove(s) garlic, finely chopped
3/4 tsps. crushed red pepper
1/4 tsps. sea salt





Way to make Easy Pantry Pasta-

1. Cut the bread into 1/3-inch cubes and put it a pre heated oven (at 350 degrees F). Toss with some oil and spread in a single layer on a baking pan. Bake until golden which will take few minutes.
2. Boil some water. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
3. Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook for about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
4. Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
5. Add the egg mixture and spaghetti to it. Toss to combine and cooking over low heat until warmed through -- 1 to 2 minutes. Transfer to a serving bowl.
6.Top with Parmigian and the croutons and serve immediately.

Spinach Lasagne

Spinach Lasagne is surely a family favourite. This recipe uses more pasta and less filling to ensure a high-carbohydrate, low-fat content.Use thin layers of filling and put a sheet of pasta in between eachdifferent layer in the dish to get a perfect one.




Servings : 2
Time Taken : 30-45 mins

Method of Preparation:

Preheat the oven to 375°F. Put the frozen spinach in the bowl of a
food processor and process it until broken up and nearly flaked.

Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella.
Process briefly until the mixture is uniform.

Pour about 1/4 of the tomatoes on the bottom of a baking pan. Cover
the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the
spinach/cheese mixture over the noodles. Repeat two more times with
tomatoes, noodles and spinach/cheese mixture, ending with a layer of
plain noodles on the top. Pour the remainder of the tomatoes on top of
the noodles. Sprinkle with some more Parmesan cheese in cooking.

Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake
for an additional 15 minutes. If any of the noodles have not softened
after the first hour, carefully tuck them under the sauce to be sure
that they will soften during the final baking period.

Let the lasagne sit for about 10 minutes before serving.

Serve hot with garlic bread!

Vegetable Biryani

I always order Vegetable Biryani at Indian restaurants and they are always so yummy and buttery and somehow I haven’t been able to replicate that. I guess I’m not game enough to put in more oil and butter! But if u really have your taste buds running for them, make it a point that you cooking veggies crisp and for a long time.




Ingredients
400 gms. basmati rice, 250 gms. cauliflower, cut into flowerettes, 100 gms. green peas, shelled, 100 gms. carrots, cut into 2.5 cm. long pieces, 100 gms. french beans, cut into diamond shaped pieces, 3 potatoes, cut into four pieces each, 2 black cardamoms, 4 green cardamoms, 4 cm. cinnamon, 4 cloves, 8 peppercorns, 1 tsp. shahjeera, 3 bay leaves, Few strands saffron

Masala for the vegetables:
250 g. onions, sliced, 3/4 cup curd, 4 tsp. chilli powder, 3 tsp. ginger-garlic paste,2 tsp. mint paste, 1 1/2 tsp. garam masala powder, 1-1/2 tsp. coriander-cummin powder, Salt to taste, 3 tbsp. ghee or more, Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced, 2 capsicums, sliced, 2 onions, fried till crisp, Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and drain all the water out.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till they get crisp and brown.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.