Vegetable Biryani


2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method of Preparation :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable biryani hot with raita.


Veg Manchurian


2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Method of Preparation :

Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander

Vegetable Macaroni


Oil : 2 tbsp
Onion : 1
Tomato : 1
Green chilies : 3-4 (according to your spice level)
Garlic : 3 (chopped)
Ginger : 1tsp (chopped)
Garam masala : 1 tbsp
Maggi masala Powder : 1 tbsp(optional)
salt : required to taste
Vegetables: 1 cup(I’ve added bell pepper, green peas and carrots)
Macroni : 1 cup

Method of Preparation :

Boil the vegetables in a separate pan drain them and keep them aside.
Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.
Heat oil in a pan add onions fry them till it becomes translucent.
After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.
Then add salt and tomatoes, cook them till tomatoes get mashed.
Add a tbsp of garam masala fry them till the raw smell goes off.
And if you have maggi masala powder you can substitute it instead of garam masala, it tastesreally good.

Now add the boiled vegetbles and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.

After that remove from heat and serve it hot.

Chilli Potato

Chilli potato is a very delicious spicy food which goes well with chapatti and parathas. Here is the recipe for this great dish.

•    Potatoes-5
•    Cornflour-5 tbsp
•    Vinegar-1 tbsp
•    Soy sauce-2 tbsp
•    Capsicum-2
•    Salt to taste
•    Onion-1
•    Garlic chopped-1tbsp
•    Red chilli powder-1tbsp
•    Green chilies-4
•    Ajjinomoto-1/4 tsp
•    Salt to taste

•    Slightly boil the potato, peel the skin and cut into wedges
•    Coat the potato with corn flour paste and deep fry till it turns golden brown
•    Take a pan and heat 2tbsp of oil and add onions, garlic and capsicum
•    Add to this soya sauce, salt, half cup water and ajjinomotto
•    Make a corn flour paste in a separate bowl and add to the above mixture
•    Add vinegar , potato and chilies and cook for 2 minutes