Easy Pulav

Long grained Rice - 1 cup soaked for 10 minutes

Jeera - 1 tsp

Peppercorn - 5

Cloves - 3

Cinnamon - 2 1inch pieces

Ghee - 3 tbsp

Carrot - 1 medium cut into big cubes

Beans - 5  cut into 1 inch pieces 

(and /or)

Peas - 1/2  cup
Cauliflower - 1/2 cup (flowerets)

(opt) Lime juice - 1 tbsp

(opt) Garnish:
Fried cashewnuts - 2 tbsp
Fried Raisin - 1tbsp
Onion - 1 cup cut into thin slices and deep fried till golden and crisp
Coriander leaf - 1tbsp

1. Heat 2tbsp of  ghee and splutter the spices.

2. Fry the rice for 3 minutes.

3. Add 2 cups of hot water*, rest of ghee, salt and the vegetables. Mix well. Bring to a boil.

4. Cover with a tight lid, reduce flame to a minimum and let cook for 10 minutes. Do not open for a further 10 minutes. 

5. Fluff the rice with a fork  (add the lemon juice and garnish, if using) and serve hot.

*Tip:
A 1:1 ratio of water : milk adds more taste to pulav but the shelf lif goes down drastically.

Paneer in a jiffy

If you get the ingredients chopped and ready, this curry takes hardly any time to get made.

Note: Keep the flame high until it has been mentioned to reduce the temperature. Therefore, keep all the ingredients cut and handy.

Ingredients:
Paneer - 1 packet

Onion- 1

Capsicum - 1

Tomato - 2

Ginger paste - 1/2 tsp

Garlic Paste - 1/2 tsp

Vinegar - 1 tbsp

Coriander leaf - 2 tbsp

Jeera - 1 tsp

Oil - 1 tbsp

Masala powders:

Turmeric powder - a pinch

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Method:

1. Cut the paneer, onion, tomato and capsicum into equal sized cubes.

2. Heat oil on high flame and do not reduce until mentioned. Splutter the jeera and add the onion, capsicum and ginger garlic paste. Toss till onion starts to turn colour ( about 1 minute).

3. Add the masala powders. Toss for half a minute.

4. Add the paneer, coriander leaf and the vinegar. Reduce flame to medium heat. Toss for 2 minutes.

5. Add the tomato and salt. Toss until tomato skin starts to peel.

This dish is great to take along as a wrap.

Everyday Dal by Shefali

Tur Dal - 1 cup (boiled and mashed)

Oil /Ghee - 2 tbsp

Tempering:

Mustard - 1tsp

Jeera - 1 tsp

Fenugreek Seeds - 1/2 tsp

Curry leaf - 3 no:s

Red chilli - 1 , split

Cloves - 2 no:s

Cinnamon stick - 1 inch

Asafoetida Powder - 1 pinch

Masala Powders:

Salt

Turmeric Powder - 1 tsp

Coriander powder - 1tsp

Chilli powder - 1 tsp

Ginger - 1 tsp

Coriander leaf - 2tbsp

Optional:

Jaggery - 1 tbsp

Kokum - 2 pieces

1. Heat oil / ghee. Add the temperings. Once they splutter ; add the tur dal and 1 cup water.

2. Add all the masala powders, ginger and coriander leaf. Add the optional items, if using, now.

3. Boil and simmer for 5 minutes.

Pasta inspired by Jamie

Pasta - 5 cups

Tomato - 7 medium ; Ground with skin and seeds
Garlic - 2 cloves, chopped
Onion - 1 medium, chopped
Brinjal - 2 medium, cut into very small cubes.
Olive oil - 4 tbsp
salt, pepper, thyme, rosemary, chilli flakes

Garnish : grated cheese.

Boil Pasta al dente.
Heat olive oil. Sear the brinjal cubes till brown and insides are soft (about 2-3 minutes). Dust with salt, pepper, chilli flakes, thyme and rosemary.
Use a perforated spoon to keep aside the Brinjal.
Into the same oil saute the garlic (till golden brown) and add the onion. Fry till transparent.
Add the tomato puree. Season with salt and pepper. Boil for 3-4 minutes.

For Serving:
On the plate put a layer of Pasta, then some tomato sauce. Top with Brijal and some grated Cheese. Serve hot.