Tomato baath (Biriyani-styled yummy tomato rice)

This fabulous rice is quite irresistable... try once and u will be asked to prepare regularly  !!!!

Ingredients required

To temper

• 5-6 tsp oil
• Half cup finely chopped garlic
• 2-3 whole red chillies, broken
• 1 tsp whole jeera

Other

• 1/2 cup finely sliced onion
• 1/2 cup finely sliced tomatos
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp hing/perungayam
• 1 tsp dhanya powder
• 1 tsp jeera powder
• 1 tsp salt
• 1 1/2 cup basmati rice
• 1 cup tomato pureee
• 11/4 plain water
• 4 tsp finely chopped coriander leaves

Method

Heat oil in vessel and add ingredients for temper

Add in onions, saute till golden brown 

Add in tomatos and spices

Add in tomato puree and water.  Check salt and spice content in water form. 

Add in basmati rice which was soaked for fifteen minutes and cook on open vessel.  It is best to cook basmati rice in open vessel than pressure cooking because pressure cooking makes basmati rice soggy, but cooking in open vessel renders grainy texture of rice.  Cook till rice rises to top and cook for ten more minutes simmer flame with vessel closed. 

Serve hot with coriander leaves garnished

Hmm.... so yummyyyy

Bharwan bainghan (stuffed brinjal)

Ingredients required

• 7-8 small purple brinjals

For the filling

• 1 tsp roasted, crushed peanuts
• 2 tsp grated coconuts
• 1/4 cup finely chopped onions
• 1/4 tsp white sesame seeds(optional)
• 1 tsp garam masala
• 1 tsp roasted whole jeera
• 1/2 tsp whole dhaniya
• 1/2 tsp crushed peppercorn
• 1/2 tsp red chilli powder
• 1/2 tsp salt

To temper

• 3 tsp oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp jeera
• 3-4 curry leaves, chopped finely

Other

• 4 tsp tomato puree
• 1/2 tsp salt
• 1/2 tsp garam masala
• 3 tsp of finely chopped coriander leaves, to garnish

Method

Blend the ingredients given under filling portion, keep aside.  Wash brinjals. By holding the stem of the brinjal by ur fingers, make two slits both horizontally and vertically.

Through this gap, place ur filling prepared and arrange filled brinjals in ur plate

Meanwhile heat oil in kadaai, and add ingredients for temper one by one,  when done, placed stuffed brinjals and cook.

When brinjals are almost half done, add tomato puree followed by salt and garam masala.  Cook till done and serve hot garnished with coriander leaves

Dal aur lehsun ki chutney

Ingredients required

• Handful of urad dal
• 4 tsp oil
• 2 tsp of chana dal
• 4-5 whole red chillies
• one cup of finely chopped onions
• one cup of finely chopped tomatos
• 8-10 garlic pieces
• half cup of chopped coriander leaves
• 1/4 cup of chopped mint leaves
• 1/2 tsp hing/perungayam
• 1 tsp thick tamarind extract
• 1/2 tsp salt

Method

In a kadaai, add oil and saute whole red chillies.  Add urad dal and chana dal, saute till golden brown, keep mixture aside to cool.  In same pan add onion, tomato, garlic, coriander and mint leaves and saute till tomatos are soft and mushy.  Blend both redchilli-dal combo and onion-garlic combo together with tamarind extract, hing, salt.  Serve with idly/dosa.

Coconut cream

Coconut cream is thick textured than coconut milk, and is used in making various desserts, baking and gravies etc.

Ingredients required are coconut gratings from 2-3 whole coconuts, half cup water.
Prepare thick coconut milk by grinding coconut gratings with water and strain it.  Take the first extract (ie thick coconut milk) and refridgerate it to get set.  This may take six to seven hours

 After that, take coconut milk out, you may find coconut milk getting separated to two distinctive layers, the creamy part will settle in top surface, whereas the liquid settles in bottom

Take the cream part and use the liquid as per you desire, this cream is called as coconut cream.

Besarette dosa

Ingredients required are 3/4 cup green gram dal, 1/2 cup uncooked rice, 2-inch piece of ginger, 4-5 green chillies, 1/2 tsp of hing, 1/2 cup of water  and 1 tsp of salt

Soak green gram dal and rice overnight and grind them in morning with all other ingredients

Leave this batter for ferment for atleast six hours, or till batter rises up.

The batter will be ready for next day breakfast, spread ladle of batter in preheated tawa and cook on both sides

Serve this with coconut chutney...

Enjoy!!!

Soya aur tarkari ki masala

This gravy is cooked with soya balls with other vegetables

Ingredients required

For gravy base

• 1 cup chopped onions
• 1 cup chopped tomatos
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped green chillies
• Handful of mint leaves
• 2 tsp khoya
• 1 tsp garam masala
• Pinch of haldi/turmeric
• 1 tsp Everest Kitchen King masala
• 1/2 tsp salt

Other

• 1/4 cup soya balls cooked with one cup of water and half tsp salt
• 1/4 cup milk
• 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans

Method

Combine all ingredients under gravy base and saute over medium flame for 20 minutes.  Cool and grind into paste

In another kadaai, heat oil and shallow fry cooked soya balls, add other veggies also

Add blended paste and 1/4 cup milk.  Cook for 5 minutes simmer flame and serve hot with rotis

Hyderabadi vegetable sandwich

Ingredients required

For temper

• 3 tsp oil
• 1/2 tsp jeera
• 1 tsp chopped green chillies

Other ingredients

• 4 tsp finely chopped onions
• 2 tsp curd
• pinch of haldi/turmeric
• 1 tsp ginger-garlic paste
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/2 tsp jeera powder
• 1/2 tsp dhanya powder
• 1/2 cup of tomato puree
• 1 cup of boiled mixed vegetables like cauliflower, potato, carrot, beans
• 3 tsp of grated cheese
• Milk bread- four slices

Method

Heat oil and add temper

Add finely chopped by onions followed by spices, curd.

Gently mix in tomato puree and veggies

Cook till done.  Note that mixture should be dry, otherwise continue sauting till u get an dry one.  If it is wet, sandwich will become soggy and it will spoil its very appearence.

In a tawa, toast bread slices and spread filling on one bread slice quite evenly

Throw in cheese gratings and cover with another bread slice.  Toast well, cut into slice and serve

Hmm..... yummyyyyy

Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.