Whole wheat Flat Bread

Whole wheat Flat Bread

Whole wheat Flat Bread
Ingredients
2 cups Whole wheat Flour
1 Egg OR 2 tbsp Curd
1/2 Cup Luke warm Water
1/2 tspYeast
1 tsp Sugar
Salt to taste
1/2 tsp white and black Sesame seeds
1/2 tsp Ghee

Method
Add flour in a mixing bowl. Make a well in the centre. Add yeast and sugar in the centre of the flour. Pour Luke warm water and let the yeast rise. Beat the egg. Keep 1 tsp for brushing the naan. Add the rest of the beaten egg or curd, start mixing to make a soft dough. Add 1/4 tsp ghee, knead the dough for 5 minutes. Cover the dough and leave it to rise. Apply ghee on the palm. Punch the dough, grease the baking tray with oil. Divided the dough in to 2 portion. Take one portion. Sprinkle little flour on the platform. Roll out the dough into 1/2 inch thick  circle. Keep it on the baking tray. Cover and let it rise. Press the dough with fingertips. Brush with egg. Sprinkle with sesame seeds. Bake in pre-heat oven and bake at 180 degrees Celsius for 15 to 20 minutes or till brown on top. Serve with any gravy dish.

Su's style Spanish omelette for breakfast

Su's style Spanish omelette for breakfast :-)
Ingredients
6  potatoes
1 onion
4tbsp olive oil
3 tbsp chopped  parsley
6 eggs
6 sliced cheese
Salt to taste
Pepper powder
1 tomato sliced
Oregano seasonings
Method
Peel the potatoes  and cut them into thick slices. Chop the onion. Heat the oil in a large frying pan, add the potatoes and onion and saute them, partially covered, stirring occasionally until the potatoes are cooked. Take the excess oil out and keep the potatoes and onion a side. Beat the eggs separately, then stir into the pan with potatoes and onions and add parsley, salt, pepper. Add sliced cheese and sliced tomato. Sprinkle oregano seasoning on top.  Cook on a moderate heat covering the pan. When almost set, invert on a plate and slide back into the pan and cook a few more minutes till done. Slide on to a plate and  serve.

Awadhi Mutton Biryani

Awadhi Mutton Biryani
Ingredients
For garam masala:
1 cinnamon stick
8  cloves
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp pepper corns
1 star anise
2 mace
2 brown cardamom
2 green cardamom

Method
For garam masala:
Dry roast all the ingredients. Grind them in a masala grinder.

For marinating the mutton
Ingredients
1kg mutton
1/2 cup curd
2-3 tsp. ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp Cashew nut paste
Garam masala powder made at home
Salt to taste

Method
For mutton marination:
Take the mutton and add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala powder , curd and mix  it. Cover it and keep it aside for 1 hour.

For cooking the rice
Ingredients
1 kg basmati rice
salt to taste
Method
Wash and soak the rice in water for 1/2 an hour. Add the salt and cook the rice till done. It rice should be cooked 75 %  and the rest will cook in dum.

For cooking the biryani
Ingredients
Marinated mutton
Cooked rice
1 cups milk
4 tbsp ghee
2 onions sliced and browned
Saffron
1/2 tsp  Kewar and rose essence
Mint and Coriander leaves  chopped for garnishing

Method
Add 3 tbsp ghee in the handi. Transfer the marinated meat from the bowl to the handi.Now stir and cook the meat for a few minutes.
Cover with the lid and simmer the meat  till done.
Now take another handi and  layer the mutton with cooked rice and then again with mutton and cooked rice. Now take milk, saffron, 1 tbsp ghee and the essence. And warm it up a bit. Spread  the milk on top of the last
layered rice. Garnish it with mint, coriander and brown onions.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot with salad.

Spicy Burnt Garlic Vegetable Stewed

Spicy Burnt Garlic Vegetable Stewed Noodles 
Ingredients
1 capsicum diced
1 carrot diced
1/2 cup of spinach leaves roughly chopped
1 onion diced
4 tbsp garlic chopped
4 green chillies slit or more as required
2 tbsp sesame seed oil
1 tbsp of soya sauce
1 tbsp of tomato sauce
1 tbsp of vinegar
Salt to taste
1 tbsp of corn starch
Water as required
1 big packet of noodles
Optional you can add mushrooms, broccoli, red and yellow capsicum etc.
Method
Boil the noodles with salt and 1 tsp of oil, drain and keep aside. While draining the noodles retain 1 cup of starch water.
Take a pan add oil and heat well. Add chopped garlic and on full flame saute the garlic to get the burnt flavour. Now lower the flame and add onions and sauté. Add all the vegetables and saute it for 5 minutes. Add all the sauce and salt. Add water about 1  cups and the starch water retained while draining the noodles. Boil it well. When the vegetables are cooked then add 2 tbsp water to the corn starch and mix it and add to the gravy.  Boil it for 5 minutes more on a full flame till the gravy thickens a little. Now take a serving dish and  spread the noodles on the base and add the vegetable gravy on the top. Serve it hot.

Chirer Pulao

Chirer Pulao

It is a delicious healthy dish eaten for breakfast or snacks. This is a popular dish of Bengal, but only made at home.  This dish is made with flatten rice (Poha) and different types of winter vegetables. 

My mother use to add little grated ginger, which I have not added in this recipe. 

Ingredients

2 cups of thick Flatten Rice washed 

1 small Onion sliced 

1/4 cup of each vegetables cut into strips 

Carrots, French beans, Cauliflower, Potato and Capsicum) 

4 tbsp of Green Peas

2 Green Chillies cut lengthwise 

1 tbsp Peanuts

1 tbsp broken Cashews 

1 tbsp Raisins 

2 to 3 Bay Leaves 

1/2 tsp Cumin Seeds

Salt to taste

1 tbsp Sugar 

1 tsp Garam Masala powder

3 tbsp Ghee 

Method

Take ghee in the wok. Let the ghee heat up. Add cumin seeds. Let it crackle. Add bay leaves, peanuts and cashews. Stir and sauté until light brown in colour. Add the hard vegetable first one at a time. To begin with add the potatoes. Stir for a few seconds. Add the cauliflower. Stir and let it cook for a minute. Add the carrot, continue to cook for a few seconds. Add the french beans. Let it cook further for a minute. Add the green peas and capsicum. Stir for a minute more. Add the onion. Stir and let it cook on low flame for another minute. Finally add the green chillies and stir. Now add the raisins, sugar and salt. Stir and cover the wok with a lid. Let the vegetables cook until tender. Remove the lid, check if the vegetables are cooked. Add 1/4 cup of water,stir,  add the flatten rice. Stir and cook for few seconds. Add the garam masala powder and some more salt. Stir it once more. Serve it hot.