Poha Prawn Biryani 

Ingredients for Poha Prawn Biryani RecipePrep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

• Pressed rice (poha) 400 grams

• Prawn (small) shelled and deveined 200 grams

• Salt to taste

• Turmeric powder 1/2 teaspoon

• Onion 3 medium

• Ginger-garlic paste 1 tablespoon

• Lemon 1

• Yogurt 1/4 cup

• Fried onions 1 cup

• Mint leaves 40

• Green chillies 4-5

• Garam masala powder 1/2 teaspoon

• Olive oil 2 tablespoons

Method

Step 1

Keep the poha in a colander and pour water over to moisten it. Set aside. Place prawns in a bowl, add salt and turmeric powder and mix. Let them marinate for 15 minutes. Slice onions.

Step 2

Drain extra moisture from prawns, add ginger-garlic paste, juice of a lemon, onions, ¼ cup yogurt, half the fried onions, 20 mint leaves and salt. Halve green chillies and slit them, add to the prawns and mix. Keep them in a refrigerator to marinate for 10-15 minutes. Preheat oven to 200°C.

Step 3

Put ½ the prawns in a handi, cover with ½ the poha, sprinkle a little salt, ¼ tsp garam masala powder, 1 tbsp olive oil, 2 tbsps yogurt, 10 mint leaves, remaining fried onions, remaining prawns, remaining poha, a little salt, remaining garam masala powder, 10 mint leaves, 1 tbsp olive oil, 2 tbsps yogurt.

Step 4

Cover the handi with a lid, seal with atta dough and cook in the preheated oven for 10-15 minutes. Serve hot with a raita of your choice.

Peanut and jaggery ladu 

Ingredients :
Peanut 500gm
Jaggery 250gm/300 as per ur choice
Ghee 1/2cup
Cardamon powder 1/2tsp

METHOD:

1. Take roasted peanut in a mixer and grind it into medium-sized. 
2. Then take pan heat Ghee and keep aside. 
3. Cut or grate jaggery into small pieces or powder. 
4. Take peanut medium-sized in bowl add jaggery. 
5. Then add Cardamon powder and mix it. 
6. Then after that add little bit Ghee as required for binding ladu. 
7. Once it starts taking shape of ladu. It is ready to serve. 

Eggless Laadi Pav Buns Recipe - Feather Soft  

INGREDIENTS:-

• Plain Flour / Maida - 2 Cups / 250 Gms
• Milk - ¾ Cup + 1½ Tbsp / 190 Ml
• Salt - 1 Tsp / 5 gms
• Butter - 4 Tsp / 20 gms
• Milk Powder - 1½ Tbsp / 15 Gms
• Instant Yeast - 2 Tsp / 8 gms
• Sugar - 1 Tbsp / 15 gms
• Milk & Butter - For Brushing
• Maida/Flour - for dusting
• Oil - for greasing

METHOD:-

1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
11. Preheat your oven to 200C for 10 minutes.
12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!       

CHAWAL KI KHEER or RICE KHEER

SERVES - 3-4 

PREP TIME - 20 MIN

COOK TIME - 40 MIN

INGREDIENTS :

• 1 litre full fat organic milk
• ¼ cup basmati rice
• 5 to 6 tbsp sugar or as required
• 6 green cardamoms/hari elaichi, powdered
• A pinch of saffron/kesar
• 15-20 almonds/badam, blanched and sliced
• 12-15 cashews/kaju
• 1 Tbsp golden raisins

METHOD:

1. Rinse the rice till the water runs clears of the starch.
2. Soak the rice in enough water for 30 minutes.
3. Heat milk and let it come to a boil.
4. Meanwhile drain the rice and keep aside.
5. Reduce the flame and add the rice.
6. Stir and simmer the milk and let the rice grains cook.
7. The whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
8. You want the rice to really cook well and the kheer also thickened somewhat.
9. After the rice is added, add the sugar.
10. Stir and continue to stir often so that lumps are not formed.
11. Scrape the sides of the pan and add this dried milk into the pan.
12. Meanwhile in a microwave/gas safe bowl take the almonds and cover it with water.
13. Microwave/ gas on high for 2-3 minutes.
14. Let the almonds cool and then peel them.
15. Slice them along with the cashews. rinse the raisins and keep aside.
16. Take the cardamoms in a mortar-pestle and then powder them finely.
17. Remove the peels and keep the powdered cardamom aside.
18. When the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
19. Cook further till the rice grains are completely cooked.
20. The kheer would also thicken by then.
21. Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
22. Switch off the flame and add the raisins. stir.
23. You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
24. This rice kheer stays good for 1-2 days in the refrigerator.

Jeera Rice / Indian cumin rice

Servers - 3 to 4

Prep Time - 15 min

Cook Time - 20 min

Ingredients:

• 1.5 cups basmati rice.(american measuring cup used, 1 cup = 250 ml)
• 2 tsp cumin/jeera
• 1 inch cinnamon/dalchini
• 1 black cardamom/badi elaichi
• 2 green cardamom/choti elaichi
• 1 bay leaf/tej patta
• 5-6 black peppercorns/kalimirch
• 3 cups water
• 2 tbsp oil or ghee
• some coriander leaves for garnishing 
• salt as required

METHOD:

1. soak the basmati rice in water for 30-40 minutes.
2. drain the rice and keep aside.
3. heat a pan.
4. add oil or ghee.
5. on a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
6. let the cumin get browned and the oil fragrant from the spices.
7. add the soaked rice.
8. stir and saute for 1-2 minutes.
9. add salt and water.
10. cover and cook the rice is cooked.
11. the rice should get cooked but not mushy or pasty.
12. keep checking in between whilst the rice is cooking.
13. when the jeera rice is done, fluff the rice and serve jeera rice hot.
14. garnish jeera rice with some coriander leaves before serving.

Notes:

few tips for jeera rice recipe:

1. you can also make the jeera rice in the pressure cooker. then add 2 and ¼ cups water.
2. to add some color, add a pinch of turmeric or a pinch of saffron to the rice.
3. this jeera rice recipe can be double or tripled.
4. if using onions, then slice them. brown/caramelize the onions first before adding them to the soaked rice. the rice gets a nice light brown color due to the browning of the onions.

Home Style Dal / Dal Tadka

Servers - 3 to 4

Prep Time - 20 min

Cook Time - 15 min

Ingredients: 

Main ingredients:

• 1 cup arhar or tuvar dal/pigeon pea lentils
• 2.5 cups water for pressure cooking the lentils
• 2 medium tomatoes, chopped
• ¼ tsp turmeric powder
• salt as required

For tempering:

• ½ tsp mustard seeds
• ½ cumin seeds
• a pinch of asafeotida (optional)
• 2-3 garlic cloves, crushed or finely chopped (optional)
• 1 green chili, slit
• 10-12 curry leaves
• 1 tbsp chopped coriander leaves for garnish
• 1.5 tbsp ghee or 2 tbsp oil

METHOD :

1. rinse the lentils well in water.
2. pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
3. when the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
4. add 1 cup water plus salt.
5. keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
6. switch off and keep covered.
7. heat oil or ghee in a pan.
8. pop the mustard seeds first.
9. then add the cumin and crackle them.
10. add the asafoetida, curry leaves, garlic and green chilies.
11. fry till the garlic gets light browned and the curry leaves become crisp.
12. pour the whole tempering in the dal.
13. cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
14. Garnish Dal with coriander leaves.
15. serve hot dal with steamed rice/ jeera rice.

GERMAN  PANCAKE - Dutch baby

servers - 4 - 5.

Prep time -15 min

cook time - 20 -25 min

Ingredient:

1/2 cup butter
6 large eggs
1 and 1/2 cups milk
1 and 1/2 cups all-purpose flour
for the lemon syrup:
juice of two lemons
powdered sugar

METHOD:

• Place butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. In a large mixing bowl, lightly beat eggs with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your Dutch Baby will be tough.
• Carefully remove pan from oven and pour batter into the hot, melted butter. Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup! Fresh berries are a wonderful addition to this romantic breakfast dish.
• To make the syrup ~ juice the lemons, discard seeds and add powdered sugar, a Tablespoon at a time until the syrup tastes sweet enough to you. Mix with a wire whisk.

TWIX BAR BROWNIES

serves: 2 to 3 dozen brownies
Prep Time: 30 min
Cook Time: 35 min

Ingredients:

1 pound unsalted butter
16 ounces semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons instant espresso powder
7 large eggs
2 Tablespoons vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
12 ounces Twix candy bars, chopped
1 full-sized Twix candy bar, sliced thinly

Method:

1. Preheat oven to 350°F. Butter and flour 12×18x1-inch (half-sheet) pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.