Vegetable Biryani

Ingredients:


2     -  tsps oil or butter
3/4  -  kadai gravy
3/4  -  cup onion gravy
2     -  tsps masala
1/4  -  cups carrots, cooked
1/4  -  cup peas, cooked
1/4  -  cup cauliflower, cooked
4     -  cups rice, cooked
coriander chopped
fried onions to taste
cashew nuts
salt, to taste


Procedures:

• In a pan, heat oil or butter on a medium-high heat, add gravies and bring to boil. Add masala and cook until fragrant.
• Add the vegetables and cook until vegetables have absorbed the flavors of the sauce. Add salt to taste.
• Toss in the rice until well-coated but dry. Serve hot and garnish with coriander, fresh onions and cashew nuts if desired.

Good for  3 to 4 servings.


TIP: Long grain-rice such as basmati or similar variety works best with biryani dishes.




Magazine: Marie Claire Food

Vegetable Samosas

Ingredients:

3    -  cups potatoes

1    -  cup onions

1    -  cup green peas

2    -  tsps masala

2    -  tsps cumin seeds

6    -  strips samosas skins

cornstarch paste

oil for frying

Procedures:

• In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free. 
• Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.
• Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.

Good for 4 to 6 servings.

TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.

Magazine: Marie Claire Food

Carrot and Mustard Seed Salad

Ingredients:

1      -   tbsp. black mustard seeds

1/2   -   kg. Carrots

1      -   tbsp. peanut oil

1/4   -  cup lemon juice

300  -  grams red onion, chopped finely

1/4   -   cup fresh coriander leaves

Salt to taste

Procedure:

• Add mustard seeds to heated drying pan; cook, stirring, until fragrant. Halve carrots into lengthwise. Cut each half diagonally into 2 cm. slices. Coil, steam or microwave carrot until tender; drain, cool.
•  Just before serving, combine carrot with seeds and remaining ingredients; toss to combine.

Recipe By: Rogan Josh

From: Magazine (The Australian Women’s Weekly June 1999)

Cumin Cucumber Wedges

Ingredients:

2       -    tsp. cumin seeds

520  -    grams Lebanese cucumbers

2      -     tbsp. lemon juice

1      -     tbsp. peanut oil

1      -     Birdseye chili, seeded, chopped finely

1      -     tbsp. chopped fresh mint leaves

Procedure: 

• Add cumin seeds to heat dry frying pan; cook, stirring, until fragrant. 
• Cut cucumbers into 3 equal pcs. ; cut each piece into 8 wedges.
• Combine cucumber with seeds and remaining ingredients in large bowl; toss to combine.

Preparation must be 6 hours ahead.

Recipe By: Rogan Josh

From: Magazine (The Australian Women’s Weekly June 1999)

Prawn and Snake Bean Curry

You can also substitute ¾ grams chopped firm white fish fillets or chicken fillets for the prawns in the recipe.

Ingredients:

1 ½  -   kg. Medium size uncooked prawns
600  -   grams snake beans or green beans
1      -   tbsp. peanut oil

200  -  grams brown onion, chopped finely
2      -   cloves garlic, crushed
1      -   tbsp. grated fresh ginger 
2      -   Birdseye chilies, chopped finely
2      -   tsp. curry powder
1/2   -     tsp. ground turmeric
2 x 400 ml. cans light coconut milk

Procedure: 

• Hold prawn head firmly and twist to remove from body. Remove shell and legs from body without removing tail shell. Remove back vein; make a small incision into center o back of prawn, insert a skewer underneath vein and remove. 
• Cut beans into 5 cm. pcs. Heat oil in large pan; cook onion, garlic, ginger and chili, stirring, until onion is soft. Stir curry powder and turmeric; cook, stirring, until fragrant. 
• Stir in mil; simmer, uncovered, about 10 minutes or until sauce is thickened slightly. 
• Add beans; simmer about 5 minutes or until tender. Add prawns; cook, stirring occasionally until prawns have just changed its color.

Recipe By: Rogan Josh

From: Magazine ( The Australian Women's Weekly-June 1999)