WHAT DO I MAKE...

Our guest contributor, Hema sent another interesting recipe for Hyderabadi biryani that definitely qualifies as a heart healthy recipe for all the fresh vegetables and potent spices it has. Take a look at the recipe below. Another way to win your sweetheart would be a BIRIYANI, a no-brainer! Sunday morning and hubby's like "I feel like eating Biriyani". Luckily,  I had all the spices in my pantry and researched a few recipes online. I added a few extra spices on my own and came up with the Biriyani paste which I guess is the 'secret to success'. Enjoy!!!!! Hyderabadi Biriyani Inspired by Hyderabadi Kitchen's RECIPE Ingredients:  .  Basmati rice - 2-3 cups (this depends on the ratio of “rice to veggies” that you like)  .  Jeera seeds – 2 tbsp ·    Sliced onions – 2 ·    Carrot and peas – 2-3 cups ·    Ginger garlic paste – 2 tbsp ·    Coriander leaves – for the garnish ·    Mint corian...

Here comes our maiden Mexican dish in this blog! I have been wanting to make Mexican at home for a very long time but somehow ended up focusing on baking and "cooking" other cuisines. To help me remember, I made sure to add the Mexican ingredients to my grocery list this time. Of course, I was not going to wait for too long once I bought them so, a Tex-Mex mainstay for our dinner tonight ....  vegetable fajitas served with cilantro rice. A few things I learned about fajitas ( fə-hee-tə)  ....while the credit for the concept and recipe goes to the Mexicans, the name  fajita  is said to have been coined by the Americans, the original Mexican term for grilled skirt steak is arracheras. Well, the true fajitas are supposed to be made from skirt steak! Now, back to our vegetarian version.... Vegetables: Red onion - 1/4, cut into thin long strips Green capsicum - 1/2 of a big, cut into thin long strips Mushrooms - 4 medium, sliced Garlic - 3 pods, thinly...

I made capsicum rice last night from a recipe Anu sent me from here and named it after the source. I think it came out awesome, esp. since I spent 1 1/2 hours in the kitchen making the podi that goes in it. Best of all - I got my Bulgarian yogurt back after 20 months of eating regular yogurt! For a change, I followed the recipe exactly, except a few minor changes like replacing cashews with peanuts and crushed pecans and increasing the amount of tamarind - and the end product was delicious.

Posted by: Nitika Serving Size: 2 This is a surprisingly easy recipe for pudina rice. I have never had pudina rice in my house (I don't think it is a North Indian recipe) but I love all things mint. Anu sent me this recipe three years ago and I got to making it only this week. Here's Anu's original recipe: Ingredients: Basmati rice - 1 cup Water - 2 cups Cumin seeds - 2 tsp Pudina or mint - 1 bunch (just the leaves) Red onion - 1 medium, finely chopped Green chilis - 4-5 medium sized, finely chopped Garlic - 2-3 pods, thinly sliced Turmeric powder - 1/2 tsp Red Chili powder - 1 tsp (optional) Salt Oil For garnishing: Red onions - 1/2 of a medium, cut into 1 inch strips Green chilis - 4, cut into 1 inch strips Roasted cashews - 1/4 cup Method : Steam rice with the water in a cooker. Don't put the pressure, just steam it for exactly 20 mins. Remove and spread it out on a big plate and cool. Heat oil in a kadhai, fry jeera, and add chopped ...

Post # 6 Posted by: Anu Serving Size: 3-4 RICE+DAAL Rice – 1.5cups Tuvar daal - 1 cup Pressure cook rice and dal (together) with about 5 – 5.5 cups of water for upto 3 or 4 whistles. When done, take it out and semi mash it. VEGETABLES Cauliflower, carrots, potatoes – cubed or cut according to your preference Onion – ½ of one big thinly sliced Tomato – 1 big cubed Frozen peas – ½ cup MASALA (13 items here.. 13 is definitely my lucky number, with the bisi bele at least!!) Chana daal – 2 tbsp Urad daal – 2 tbsp Raw rice – 2 tbsp Coriander seeds – 2 tbsp Cumin seeds – 2 tbsp Fennel seeds (saunf) - 1 tbsp Methi seeds – ½ tbsp Cloves – 4-5 Cinnamon – 3-4 ½ inch sticks Cardamom – 3-4 Whole pepper – 1 tsp Curry leaves – 1-2 sprigs Red chilis - 6-8 (depends on the spice level) Roast the above in 1tsp of oil, let it cool and grind coarsely OTHERS Tamarind water – 1 medium lemon sized Ghee Cilantro In a big non stick kadhai, heat about 1tbsp of oil and sauté the onion. Once done,...