dhaba mix bhaji

this vegetarian recipe is too common at all dhabas ( small town restaurant ) . in other parts of country also known as bawli handi . 


cooking time : 20 minutes
preparation time : 15 minutes
serve: 5


ingredients :


potato                3 
carrot                  3 chopped 
peas                    1 cup
tomatoes              2 chopped 
eggs                      boiled ( optional )
crumbled cottage cheese     1 cup
cumin                2 tsp
onion                2 
turmeric powder           1 tsp
chicken cubes                2
oil                              1/2 cup 
butter                             1 tbsp
cauliflower                 1 cup 
ginger garlic paste         1 tsp
coriander powder         1 tsp
red chilly powder           1 tsp
salt to taste 



method :  

• heat oil in a pan add chopped potato , cauliflower , and sauté for 2 to 4 minutes . remove in a platter and set aside . 

• in same oil  add chopped onion , and sauté till it get nice golden color , add 1 tsp ginger garlic paste and sauté , add chopped tomato , turmeric powder , red chilly powder , coriander powder , and chicken cubes , salt to taste and sauté  for 1 minutes . 
• add fried vegetables. green peas , and 1/2 cup of water and cover and cook for 10 minutes . 
• in the end add crumbles cottage cheese and fresh green chopped coriander chopped chilly . and mix well . 
• remove in a platter and garnish it with butter , boiled eggs and crumbled cheese . 

creamy palak daal ( creamy spinach with yellow lentil)

cooking time : 15 minutes  
preparation time : 15 minutes
serve: 6  




ingredients :

yellow lentil           1 cup 
red lentil              1 cup 
salt to taste 
ginger garlic paste    1 tsp
tomato chopped         3-4 chopped 
turmeric powder   1 tsp
red chilly powder    1 tsp
spinach                       1  cup ( chopped )
green chillies          7 


for tempering :

onion                1 finely chopped 
garlic cloves        10-14
oil                             1/2 cup
cumin seeds                    1 tbsp
curry leaf                      10-15

others:

cream                  1 cup 
chilly green             4




method :

• wash yellow lentil ,and red lentil nicely . then add chopped spinach i it and 2 cups of water . 

• add salt to taste , turmeric powder , ginger garlic paste ,chopped green chillies , chopped tomato ,red chilly powder an cover and cook till lentil get cooked . ( better to pressure cook it )

• mash the cooked lentil gently then add cream  and again cover and cook till it get a boil . remove in a platter .

for tempering :

• heat 1/2 cup of oil in a  tempering pan add chopped garlic , onion , and sauté till onion get nice golden color , then add cumin seeds , and curry leaf when it starts cracking pour this over the prepared daal . add 2 tbsp cream on the top .

• serve with rice , or with naan . 

how to make khatti daal

khatti daal is specialty of Hyderabad ( a state in India ), people prefer it to serve with rice and papad . how ever basically its made of tamarind pulp but if yo don't have tamarind pulp you can squeeze 1/2 lemon juice instead of adding tamarind pulp .






cooking time : 15 minutes  
preparation time : 15 minutes
serve: 4  



ingredients :

red lentil(masoor daal )           1 cup
salt to taste 
curry leafs                     2 stem 
turmeric  powder           1 tsp
ginger garlic paste         1 tbsp
red chilly powder             1 tsp
tamarind pulp             3 tbsp
green chillies        2 chopped 

for tempering/tarka  : 

oil                    4 tbsp
button red chillies    6
mustard seeds          1 tsp
cumin seeds             1 tsp
curry leaf              4 -7

method :  

• wash red lentil (masoor daal ) gently then boil it with 2 cup water ,salt to taste , and curry leaf with stem , and green chillies . 
• when it get cooked set aside . 
• to prepare tarka heat 4 tbsp oil in a tempering pan add  cumin seeds , mustard seeds , curry leaf , button red chillies and ginger garlic paste  stir for a while then add 1 tbsp of water and red chillies powder and again stir for 1 minute . 
• pour this over the daal . add tamarind pulp and allow it to get a boil . 
• serve with steam rice . 

how to make schezwan chicken fried rice

Chinese foods are hot favorite among the youngster and children, we pay many dollars in restaurants for this . with the help of little efforts you can save many dollars . so here is the recipe of schezwan fried rice . 



cooking time : 10 minutes
preparation time : 15 minutes
serve: 5  




ingredients :


chopped onion               1
boiled rice                    2 -1.5 cup
schezwan sauce             4 tbsp
chicken boneless         300 grams 
ginger garlic paste             2 tbsp
crushed pepper               1/2 tsp
oil                                   4 tbsp
chines salt                         pinch of 
vinegar                             2 tbsp
salt to taste 
soya sauce                        3 tbsp
chopped vegetables        1 cup ( grated cabbages , carrot and capsicum )
green onion chopped         1/8 cup
egg                                   1 

     

method :  

• beat egg in a bowl and season it with pinch of salt and heat 1 tbsp oil in a pan and stir fried it . set aside .

• heat oil in a pan add chopped onion and sauté for 1 minutes , then add ginger garlic paste and sauté, add chicken boneless ( chopped in strips), sauce to 2 to 4 minutes . add schezwann sauce , chines salt, white vinegar  , soya sauce , and sauté for 2 to 4 minutes .

• add chopped vegetables ( capsicum , carrot , grated cabbage ) and cover and cook for 2 minutes . 

• in the end add rice , fried egg, and give it a nice toss . add green onion and mix remove in a platter and serve . 

palak paneer (cheese in spinach gravy )

cooking time : 20 minutes
preparation time : 15 minutes
serve:5










ingredients :

cottage cheese                500 grams 
salt to taste 

spinach                          1 bunch 
garlic                         4 cloves 
milk                          1 cup
crushed black pepper          1 tsp
chopped green chillies           6 
butter                                         2 tbsp 
fresh cream                          4 tbsp 


method :  

• wash spinach leaf gently . then put it is a pan and cover and cook in slow flame for about 10 minutes . then put it in grinder jar and make fine paste set aside . 
• in a pan heat a tbsp butter and add chopped garlic cloves and stir till it get nice golden color then add spinach paste and sauté for  4 to 5 minutes then add milk and salt and cook about 6 to 8 more minutes . 
• in a separate frying pan melt 1 tbsp butter and shallow fry cheese cubes on both the side . then add it in gravy . season it with pepper crushed, green chillies  and salt and cover and cook more 4 to 5 minutes . 
• remove in a platter and garnish with fresh cream 

peri peri rice platter

cooking time : 10 minutes
preparation time : 15 minutes
serve: 3-4

ingredients :  

basmati rice               3 cups   boiled 
green capsicum              1 cups chopped seeds removed 
soya sauce                      3 tbsp
peri peri sauce              3 tbsp
tomato                          1 chopped
ginger garlic paste           1 tsp
salt to taste 
onion                             1 cup finely chopped 
white pepper powder        1/2 tsp 
oil                                         3 tbsp




method :  

• heat 3 tbsp of oil in a pan add ginger garlic paste and stir for a while . now add chopped onion and sauté till onion get reluctant color . add chopped capsicum and toss gently . then add rice and toss again . 

• spread 3 tbsp soya sauce , 3 tbsp peri peri sauce , pinch of salt and 1/2 tsp white pepper powder and and give it a gentle toss . add 1 tbsp white vinegar , 1 finely chopped tomatoes and again cover and cook on slow flame for 3 to 4 minutes . 

• remove in platter and serve . 

Palak paneer /cheesy spinach gravy

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :  


palak /spinach                     1/2 kg
cottage cheese                      400 grams
cumin seeds                       1 tsp
salt to taste
cinnamon stick                1
lemon juice                     2 tbsp
red chilly powder           1/2 tsp
turmeric powder              1/2 tsp
oil                                  1 cup
chopped onion                1
grated garlic                      1 tsp

grated ginger                     1 tsp
milk                                    1 cup

method :

• cut the cottage cheese in bite size cubes . and set aside . 

• now put the spinach ,lemon-juice , 1/2 cup of milk in a pan and cover and cook it in very slow flame for 5 to 7 minutes . after that allow it to get on room temperature then grind it in mixture jar .and make fine paste .set aside . 

• now heat up 1 cup of oil in a pan and add cumin seeds and grated garlic , grated ginger and finely chopped onion and sauté till onion get golden color . 
• now add spinach paste .and cover and cook on slow flame  till oil comes out .

• add chopped cottage cheese and stir gently . you can add some water if you like to have gravy . 
• remove in  a platter and pour 2 tbsp of lemon juice &serve . 

note :

1. if you want to have green color gravy add few drops of lemon juice while boiling spinach . and after boiling add chilled water in spinach . your gravy will be green .
2. if you like you can fry the cottage cheese in separate oil before adding to spinach gravy . 

mutton mix vegetable platter

cooking time : 20 
preparation time : 15 minutes
serve:  5

ingredients :

mutton                            1 kg 
onion                                       2 chopped
mini potato                 5 peeled in sliced
french beans                1 cup
green peas                      1 cup
ginger garlic paste               1 tsp
green chillies               8
fresh coriander chopped     1 cup
salt to taste
spinach                                        1 cup
grated coconut                      2 tbsp
tortilla/ roti                       10 chopped in bite size pieces
bringals                                2 chopped medium size
chopped tomato                       5
red chilly powder                  2 tbsp
coriander powder                    1 tbsp
turmeric powder                        1/2 tsp
tamarind pulp                             1/4 cup
oil                                                 1 cup

to boil mutton :

mutton /beef                            1 kg
salt                                  1/2 tsp
ginger garlic paste        1 tsp
chopped onion                  1/2
turmeric powder           1/2 tsp
water                       5 cups


method :

for mutton :

• in a pressure cooker take mutton/ beef pieces add ginger garlic paste salt ad turmeric  add 5 to 6 cups of water and cook it till mutton get fully done . 

for vegetables :

• in a pan heat up oil add chopped onion and stir till it get nice golden color .

• add chopped potato beans, spinach , green peas  and sauté for 5 to 8 minutes .  

• add turmeric powder , red chilly powder , coriander powder , salt and stir for 1 while add 1/2 cup of water and stir . then add  tomatoes and stir well 

• add boiled mutton with its stock and 2 cups of water . when its starts boiling add brinjal , and tortilla pieces and cover and cook for 5  minutes more.

• in the end add tamarind pulp , grated coconuts , fresh coriander , and chillies and cover and cook on medium slow flame for 10 minutes . 

note :you can try this recipe without mutton too . and can use any vegetables like , cauliflower , capsicum , etc .

Bangali pulao / vegetarian biryani

cooking time : 30 minutes preparation time : 20 minutes 











ingredients :


rice                                        1/2 kg 
cumin seeds                               1 tsp
bay leaf                                         2
black cardamom                                1 
salt to taste 
clarified butter                         2 tbsp
onion                                         2 chopped 
whole red chillies                     3
tomato                                      2 chopped
green coriander leaf                      1 tbsp

for fitters (pakore banane ke liye ):

chopped green chillies              6
chopped fresh coriander               1/2 cup
onion                                            5 finely chopped 
grated whole coriander seeds             1 tbsp
grated cumin seeds                                  1 tbsp
gram flour                                                 1 cup
turmeric powder                                  1 tsp
red chilly powder                              1 tsp
salt to taste . 


method :

for fitters :

• in a large mixing bowl take green chillies , grated whole coriander grated whole cumin , coriander leaf , gram flour , onion , and salt , turmeric powder , 1 tsp red chilly powder mix well by using your hands . knead it till it get soften . 
• heat oil in a pan and deep fry it in medium lsow flame till it get golden color  . remove in a platter and set aside . 

rice :

• heat clarified butter in a pan add bay leaf , whole red chillies , whole cardamom cumin seeds . onion and saute till onion get golden color . 
• add chopped tomato , and fresh coriander leaf and saute till get soften . 
• add soaked rice and enough water so that rice get cooked . 
• when the rice get 80 % cooked add fitters ( pokore) in it and cover and cook on slow flame  for 10 more minutes . 
• remove in a plater and serve . 

fruity rice

 cooking time : 20 minutes 
                                                                   preparation time : 15 minutes 



ingredients :

basmati  rice                       1 cup (soaked in water )
tooty fruity           1 cup
cinnamon stick        1 
clove                      3
pineapple chunks canned      1 cup
green cardamom        4 
pepper corns         3 
raisins                        20
almonds                  10
cashew                     10
walnuts                           1/2 cups
cherry                           10
yellow food color    1 tsp
sugar                            1 cup
milk                             1 cup warm
salt to taste 

method :

• melt 1 cup of clarified butter  add pepper corns,green cardamom , cinnamon stick , cloves ,add rice . add 1 cup of water  cook when water starts boiling add fruits add pinch of salt . .
• in another pan add 1/2 cup of water and add sugar make sugar syrup . 
• pour the syrup over rice being cooked. add tooty fruity ,pinch of food color  nuts cherries and cover& cook another 5 minutes on very slow flame  .
• remove in a platter and serve . 

golden rice with vegetable salad

cooking time : 20 minutes 

preparation time : 15 minutes











ingredients :

boiled rice                  2 cup ( about 80% cooked rice )
pineapple pieces         1 cup
carrot                          1 chopped
capsicum                       1 chopped seeds removed
lettuce leave                      1 cups chopped bite size pieces
onion                           1 chopped
cucumber                        1 chopped
oil                                     3 tbsp
fried almonds              1 tbsp 
raisins                          15-18


for salad dressing :

olive oil                       2 tbsp
vinegar                        1 tbsp
lemon juice                1 tbsp
salt                             1/2 tsp
black pepper                 1/2 tsp
garlic chopped                 1 tsp


to garnish :
roasted almonds         2 tbsp chopped 





method :

• in a pan heat up 2 tbsp oil and add 1 finely sliced onion allow it to get dark brown color . remove the oil from it and add 1/2 cup of water in it . add 80 % cooked rice . stir well and cover and cook on very slow flame for 3 to 5 minutes . or till the rice get fully cooked .

• in a large mixing bowl take 1 cup pineapple chunks , 1/2 cup of steamed and chopped carrot ,1/2 cup of stir fried green capsicum , 1 cup salad leafs (chopped in bite size pieces .)2 tbsp raisins and 1 cup chopped cucumber .mix gently and set aside . 

for dressing :

• in a small bowl take 2 tbsp olive oil , 1 tbsp white vinegar , 1 tbsp lemon juice , 1/2 tsp salt , 1/2 tsp crushed pepper powder and 1 tsp finely chopped ginger and mix all the ingredients well . 

•  pour this mixture over prepared rice mixture and mix gently . 

• remove in a serving platter and garnish with roasted copped  almonds .           

Lemon Rice

cooking time : 10 minutes 
preparation time : nil 





ingredients :

rice boiled  (or left over rice )                  1 cup
mustard seeds                                           1/2 tsp
curry leaf                                                    6-8
oil                                                         2 tbsp
salt to taste
dried red chilly                                       2
ginger                                                      1 tsp chopped
peanuts                                                         1 tbsp
yellow gram                                               1 tbsp ( soaked in water for 15 minutes and drained )
lemon juice                                           2 tbsp
turmeric powder                              1/2 tsp
red chilly powder                                 1/2 tsp
cumin powder                                       1/2 tsp
fresh coriander leaf                              1 tbsp chopped
garam masala                                         pinch

to garnish :

curry leaf                     2 chopped


method :

• heat up oil in a pan add mustard seeds , dried red chilly , peanuts ,chopped ginger , yellow gram , and stir on slow flame for 1 minute . 

• add red chilly powder , turmeric powder , cumin powder and stir for a while add lemon juice and then rice . and toss all the ingredients together . 

• add fresh coriander leafs / parsley and again mix well . 
• in the end add pinch of garam masala and mix well , 

• remove in a serving platter and serve immediately .

sabz korma biryani (vegetable biryani)

preparation time : 45 minutes 

cooking time : 30 minutes 

ingredients :

rice                                      2 cup soaked in water for 30 minutes
water                                7 cup
salt                                      4 tsp
bay leaf                             1
Cinnamon stick              2
black pepper corn     10
green cardamom         4
clove                                 5
lemon juice                 1/2 tsp



for vegetable :

ghee /butter                                    2 tbsp
star anise                                        1
mace                                             1
brown cardamom                      1
cumin seed                                  1/2 tsp
onion                                         2 finely chopped 
grated ginger                         1 tsp 
grated garlic                          1 tsp
cumin powder                        1/2 tsp
red chilly powder                   1/2 tsp
turmeric powder                     1/4 tsp
biryani masala                        1/2 tsp
tomato puree                           2 tbsp
mix vegetable                          2 cup ( boiled &chopped )
curd                                          1/2 cup
coconut                                     1 tbsp grated 
cashew powder                        1 tbsp
orange food color                     1 tsp(dissolved in 1 tsp  water)
mint leave                                 1 tsp
green chilly                               1/2 tsp chopped 
onion                                         2 tbsp ( fried )
saffron milk                               1/4 cup (few strands soaked in warm milk)
foil paper                                   1

method :

for Rice : 

• take 7 cup of water in a pan put bay leaf , Cinnamon stick ,black pepper corn, green cardamom , clove, and lemon juice allow it to boil some time .

• add rice and cook till rice get half done .Drain excess water and remove rice in a platter and set aside .

for korma :

• to make sabz korma heat ghee in a pan . add star anise , cinnamon stick ,1 brown cardamom , 1 clove , 4 to 5 black pepper corn ,1 mace , 1/2 tsp cumin seeds ,and chopped onion and saute till onion get nice light brown color .

• add grated ginger , grated garlic , cumin powder , turmeric powder , red chilly powder ,biryani masala , and tomato puree /chopped tomato . mix well and cook for a while .

• add boiled vegetable to spices and stir so that spices get well coat with vegetable.

• mix curd , grated coconut and cashew powder in a mini bowl and mix well .pour this mixture into vegetables and turn off the gas .

assembling :

• grease ghee/butter  in a bowl .place a layer of half cooked rice first followed by orange food color then place a layer of vegetable . then again put layer of left rice .

•  then sprinkle mint leaves, fried onion , saffron milk , and chopped green chilly .

• cover the bowl with foil paper and bake it in oven at 200 degrees for 20 minutes .

• serve hot with any raita or salad .

Zafrani pulao

 preparation time : 5 minutes 

cooking time  : 30 minutes 

ingredients :


basmati rice                 2 cup ( soaked in water for 30 minutes)
bay leaves                     2
saffron                            20 strands
milk                                 1/4 cup warm milk
cinnamon stick                 1 inch
cumin seeds                    1 tsp
clove                                  3 to 4
black pepper corn             10
oil                                        1 tbsp
raisins                                  20 to 25
almonds                                10-12 roughly chopped 
cashew nuts                         10 -12 roughly chopped
ginger garlic paste               1 tsp
curd                                       1/2 cup
mint leafs                               1/4 cup chopped
onion                                         1 chopped & 1 fried
pomegranate                           1/2 cup
biryani masala                            1 tsp
salt to taste 




preparation :

• take few strands of saffron in a small spoon . put the saffron spoon over flame for 30 seconds just to warm it . now put it into a small bowl and crush it with the back of spoon .  


• now add warm milk into saffron bowl and mix well . it will give you nice yellow color and saffron will dissolve with milk . now its ready to use .

method :

• heat up oil in a pan  add bay leafs , cumin seeds ,green cardamom , black cardamom  black pepper corns, clove , cinnamon stick and saute for 1 minute.


• now add finely chopped onion , ginger garlic paste and saute, add raisins , almonds , cashew nuts , and saute till onion get nice light brown color .


• add mint leafs and curd, biryani masala and saute for 1 minute add salt .


• add 3 cups of water . when water start boiling add rice.and let it boil on high flame . stir gently for 1 time only .


• when water and rice together start boiling add pomegranate ,saffron milk , few saffron strands,fried onion and ghee / butter on top .and cover the lid . and cook on slow flame for 10 minutes 


• close the heat and do not open lid immediately let it be cool down for 5 minute .


• open the lid and remove in a serving  bowl . this royal rice is ready to eat with any gravy veg , non veg .