Vegetable Biryani

Who doesn't love a big plate of hot, spicy, delicious Biryani on a cold evening? It's one those comfort foods that you crave after a busy day, but hearing "Biryani" often means a long time in the kitchen. Not at all! 

This version of Veg Biryani I'm sharing takes less than an hour of cooking but tastes no less amazing than the traditional slow cooked method.

Here it is, my version of VEGETABLE BIRYANI:

Ingredients: 1 cup long grain Basmati Rice, 1 onion sliced thin, 1 carrot chopped, 1 potato chopped, 1 capsicum chopped, handful of beans chopped, handful of Cauliflower florets, 1/2 cup yogurt/curds, 1 tbsp garam masala, 1 tsp turmeric powder, few chillies as desired, 2 tbsp cashews, 1 tbsp ghee, few cinnamon sticks, few cloves, few peppercorns, 1 tsp cumin seeds, 1 tbsp ginger garlic paste, salt to taste, 3 tbsps milk, 5/6 strands saffron, handful of chopped mint leaves and coriander.

Make: 

1. Cook the rice in a little water than usual, so it's just undercooked. Keep aside. At the same time in another small dish soak the saffron in the milk (warm milk is better to release saffron flavour).

2. While rice is cooking, in a heavy bottom pan, add a little ghee and saute chilli, ginger garlic paste. Add in cinnamon sticks, cloves and peppercorns. Mix well then add in tumeric powder and garam masala. Finally add in the yogurt/curds. Mix well.

3. Add in all of the chopped vegetables except capsicum (as it will cook too fast and loose crunch). Add salt, mix and cover so veggies marinate while cooking in low flame, for about 10 minutes.

4. While veggies are cooking, in a separate pan, add ghee and sautee sliced onions. When onions are turning brown, add cashews and fry until everything is golden brown. Keep aside. Lightly fry the capsicum in the same pan and keep aside.

5. From the pan with veggies cooking, take out half of the vegetables, add in a layer of rice then place vegetables back on top as another layer. Lightly mix but try to keep layers.

6. Pour the saffron soaked milk all around then add chopped mint and coriander leaves. Finally garnish with the fried onion and cashews. Cover and cook for 5 to 10 more minutes. Serve hot with Salan or Raita. 

For a variation, try the Paneer Veg Biryani version. All the same as above, just one extra step of pan frying Paneer cubes marinated in yogurt/curds and garam masala. Add pan fried Paneer on top of the Biryani and serve. 

Roast Cauliflower in Spicy Zucchini Sauce

Recreating a yummy dish that you've had on some travels is always fun as it brings back memories of good times. This one was a favourite on a trip to Fiji, and has again become a family favourite now at home!

Perfect with a nice cool drink as a snack or as a starter with friends. Here it is, ROAST CAULIFLOWER IN SPICY ZUCCHINI SAUCE.

Ingredients: 1/2 of a full fresh Cauliflower florets, handful of almond flakes or chopped almonds, chilli flakes, 1 tsp garlic paste, olive oil for roasting.

For the Zucchini Sauce: 1 Zucchini chopped, 1 onion diced, chilli flakes/dry red chillies, 1 tsp garlic paste, salt to taste. 

Make: In a heavy bottom pan, put in a spoon of olive oil and heat up. Add chilli flakes and garlic paste, fry a little. Add almonds and Cauliflower florets, then roast nicely for about 10 minutes until golden brown. Do not over cook of the florets will soften. 

In another dish to make the sauce, add a little olive oil to heat up. Put in chilli flakes, garlic paste and roast a little before adding onion. Next add in Zucchini, salt and mix well. Cover and cook for about 6 minutes until Zucchini is soft and cooked. Cool to room temperature then grind the whole mixture to a paste/sauce, only add a spoon of water if needed to grind.

In a serving platter, spoon the warm sauce and spread around nicely. Then carefully place the roasted Cauliflower florets on top of the sauce and finish with all the almonds on top. Garnish with fresh parsley/chives/coriander as desired.

Enjoy the delicious and healthy treat! 

Couscous-Corn-Capsicum Salad

When you get creative with Salads, there's no rules to creating yummy, healthy bowls oh goodness! Salad lunches are one of my favourites especially with different combinations every time.

Here's a super yummy combo, COUSCOUS CORN CAPSICUM SALAD:

Ingredients for two bowls: 1 cup cooked fluffy couscous, 1 red capsicum diced, 1/2 cup steamed corn kernels, 1 avocado diced, cucumber diced, handful fresh Spinach leaves, Cherry Tomatoes, 1 tbsp lemon juice, salt & pepper.

Make:

1. Put in all of chopped capsicum, avocado, cucumber and steamed corn kernels into a bowl and toss together. 

2. Add in cooked fluffy couscous (not hot), mix lightly with the veggies and add lemon juice. Lastly add in Spinach leaves and cherry tomatoes.

3. Scoop into serving bowls and sprinkle salt and pepper as desired. Enjoy!

Rave Laadoo - Sweet Semolina Balls

Tastes from childhood are often the most loved, and this delicious sweet treat, Rave Laadoo is one of them for me! Watching and helping my Mum as a kid is one of my favourite memories, so ofcourse it's one I love making now.

There are many versions of it, but I make the version without coconut - the crispness of semolina is more enjoyable without coconut in my view. However adding coconut still makes it a delicious treat.

Here it is, my version of RAVE LAADOO:

Ingredients (for about 12): 1 cup fine Semolina, 1/3 cup fresh ghee, 1/2 cup powdered sugar, 1 tsp cardamon powder, raisins & crushed nuts of your choice.

Make:

1. In a thick bottom pan (non stick is better), roast the semolina and ghee on medium flame. Stir continuously to ensure it doesn't burn, after about 10 minutes it should look well roasted and have a lovely aroma. Let it cool to room temperature.

2. Powder the sugar or use ready powdered sugar, mix in the cardamon powder, in a separate bowl. 

3. Add in the warm roasted semolina and mix with powdered sugar. 

4. In the thick bottom pan, add another spoon ghee and fry the crushed nuts & raisins until golden brown. Add this hot mixture into the semolina.

5. Mix well with a spoon as ghee will be very hot, then use hands to shape into small balls. It should come together nicely. If too dry, add a spoon of warm milk, if too soft, put the whole mixture in the fridge for 5 mins then try to shape into balls.

Let the Laadoos cool completely and serve or store in an airtight container. Enjoy!