Spinach Deviled Eggs

Serves: 10 - 12

Hard-cooked eggs - 12
Mayonnaise - 1/4 cup
Vinegar - 2 tbsp
Butter or margarine, softened - 2 tbsp
Sugar - 1 tbsp
Pepper - 1/2 tsp
Salt - 1/4 tsp
Spinach - 1/2 cup, finely chopped

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Spoon into egg whites and  serve immediately.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper with a green salad.

Serves: 4

Large mushrooms - 12 ounces, stems removed
Garlic cloves - 3, crushed
Butter - 12 tbsp, softened
Fresh white bread crumbs - 1 cup
Fresh parsley - 1 cup, chopped
Egg - 1, beaten
Salt - to taste
Cayenne pepper - to taste
Cherry tomatoes - 8, to garnish

1. Preheat the oven to 375 F. Arrange the mushrooms cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tbsp of butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Cooks tip:
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.

Tawa Paneer Chaat

Spicy panner stuffed in crisp puris and served

Serves: 4

Paneer - 500 gms, cut into 1/2 inch cubes
Crisp Puris meant for Pani Puri - as required
Oil - 3 tbsp
Onions - 2 large, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4, seeded and chopped
Tomato puree - 3/4 cup
Pav Bhaji masala - 3-4 tbsp
Salt - to taste
Chaat masala - 1/2 tbsp
Fresh corainder leaves - 2-3 tbsp, finely chopped

1. Heat oil in a wok and add onions. Saute till browned.
2. Add ginger paste, garlic paste and saute. Add a little water and continue to saute for about a minute.
3. Add green chillies and saute for another minute.
4. Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low flame until the oil seperate from the masala.
5. Add the paneer cubes and half of the coriander leaves. Stir gently
6. Check seasoning and cook on low heat for about 2 minutes.
7. Make small holes in the puris and stuff with the paneer mixture.
8. Garnish with the remaining coriander leaves and serve immediately.

Dum Paneer Kalimirch

Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot.

Serves: 4

Cottage cheese - 400 gms,cut into 1 inch cubes

Ginger - 1 inch

Garlic - 4-5 cloves

Green chillies - 2-3

Oil - to deep fry
Onions - 2, medium
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon - 1 inch stick
Green Cardamoms - 4-5
Cloves - 4-5
Yogurt - 1 cup, whisked
Coriander powder - 2 tbsp
Cumin powder - 1 tbsp
Salt - to taste
Fresh coriander leaves, finely chopped - 2 tbsp
Fresh mint leaves, chopped - 1 tbsp
Fresh cream - 1/2 cup
Black peppercorns, crushed - 1 tbsp
Garam masala powder - 1 tsp

1. Grind ginger, garlic and green chillies to a fine paste and set aside.
2. Heat oil in a wok and deep fry onions until golden brown. Drain and place on absorbent paper and cool.
3. Grind the fried onions with 2 tbsp of water  to a smooth paste and set aside.
4. Preheat the oven to 350 F.
5. Heat pure ghee in a narrow mouthed handi. Add bay leaves, cinnamon, green cardamom, cloves and stir fry briefly
6. Add ginger-garlic-green chillies paste and saute on high for 1/2 a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste.
7. Stir well, add one cup of water and cook on high heat, stirring continuously until the gravy starts to boil.
8. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns.
9. Sprinkle garam masala powder. Cover the handi with a tight fitting lid and seal using whole-wheat dough or alternatively using, seal tightly using aluminum foil.
10. Place sealed handi in preheated oven for about 10-15 minutes.
11. Open the handi just before serving and serve immediately.

Sweet Corn Vegetable Soup

Serves: 4

Sweet corn, cream style - 2/3 cup
Sweet corn kernels - 1/2 cup
Vegetable Stock - 4-5 cups
Cabbage, finely chopped - 1/2 cup
Carrot, finely chopped - 1/4 cup
Cornflour/corn starch - 3 tbsp
Sugar - 1/2 tbsp
Salt - to taste
White pepper powder - 1/4 tsp
Spring onion greens, chopped  - for garnishing

1. Heat a wok, add cream style sweetcorn, vegetable stock and stir.
2. Add cabbage, carrot, boiled corn and stir to mix well. Cook for two to three minutes.
3. Blend cornflour in a little vegetable stock or water and set aside.
4. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix.
5. Add the blended cornflour and cook till the soup thickens.

Garnish with spring onion greens and serve piping hot !!

Wheat Halwa

Makes: 20 - 25 pieces

Butter or ghee - 5 tbsp
Wheat Flour - 1 cup
Sugar - 1 cup
Milk -2 cups
Cashew nuts - 1 tbsp, roughly chopped

1. In a heavy bottomed pan, fry the wheat flour on low heat with the butter/ghee.
2. Keep stirring the mixture continuously to ensure no lumps. Continue frying till the mixture slightly browns the nuts crisp to golden brown.
3. In the meantime, bring the milk and sugar to a boil and simmer for 3 minutes. Mix in the hot mixture to the cooked flour, in small amounts, till the whole syrup gets absorbed. Swirl the mixture continuously and make sure there are no lumps in the halwa.
4. Take away from heat and let it sit covered for 10-15 minutes; the flour will absorb the mixture and cook in it in this time imbibing the creaminess of the milk and the melted sugar.
5. Remove the lid and swirl the halwa a little more. Serve the halwa with additional ghee if desired.

Tip:
1. Sprinkle a teaspoon of ground cinnamon over the halwa to give it a dash of spice
2. If you want to make the Turkish version, take out spoonfuls of halwa (after the resting time) and make into simple shapes. Let cool and serve at room temperature.

Chickpea Flour and Cilantro Squares

Kothambir Vada

A traditional appetizer from Maharashtra, these are delicious served as cocktail party finger food. Equally good in a picnic hamper or at a pool party, they can be made ahead and warmed slightly in the microwave.

Serves: 4 to 6

Chickpea flour - 1 cup

Ginger root - 1 tbsp, peeled and minced

Green chillies, preferably serrano - 1 tbsp, minced

Salt - to taste

Turmeric - 1/4 tsp

Cilantro - 1 cup, leaves only, coarsely chopped

Oil - 3 1/2 tbsp, divided

Onion - 1/3 cup, chopped
Garlic - 1 tbsp, minced
Asafoetida - a pinch

1. Prepare an 8 inch square cake pan by spraying with vegetable spray
2. In a bowl, whisk together chickpea flour ginger, chillies, salt and turmeric with water as required. The prepared batter must be thicker than cake batter.
3. Stir in the cilantro and set aside.
4. In a nonstick saucepan or deep skillet, heat 1 1/2 tbsp of the oil over medium heat. Add onion and garlic and saute until golden , 3 to 4 minutes. Add asafoetida and saute for 1 minute.
5. Remove from heat. Whisk chickpea flour mixture and pour slowly into pan stirring vigorously.
6. Return saucepan to medium-low heat. Cook,stirring continuously and cleaning sides of pan as you go, until mixture comes together in a lump, 3 to 4 minutes.
7. Transfer to prepared pan and pat into smooth cake. Let cool completely. Cunt int 2-inch(5 cm) squares.
8. In a large nonstick skillet. heat 1 tbsp of oil over medium heat. Arrange half the squares in skillet and pan-fry until brown, for 2 minutes. Flip and brown other side. Transfer to a serving dish.
9. Repeat with squares and oil. Serve with chutney of your choice.

Tomato Bruschetta

One of the small gifts to surface during the popularity of fresh Italian cuisine is the popularization of crostini. Crostini is sliced, oiled, and baked French or Italian bread. The dish was originally created to use up stale bread. This version, topped with vine-ripened tomatoes , is perhaps the most popular.

Makes 4 to 6 slices

Garlic - 1 to 2 cloves, minced
Extra-virgin olive oil
French or Italian bread - 4 to 6 slices
Vine-ripe tomatoes - 2, chopped or sliced
Salt and Pepper

Balsamic vinegar - a splash

Fresh basil leaves

1. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides.

2. Bake at 400 degrees F for 4 to 5 minutes. Remove from the oven.

3. Drizzle a small amount of olive oil over tomatoes. Sprinkle with salt and freshly ground black pepper. Add splash of vinegar. Arrange tomatoes on top of toast. Top with basil leaves and serve.

Variation – sliced Buffalo mozzarella cheese can be added on top.

Winter Melon Halwa

Dumroot/Kashi Halwa/White Pumpkin Halwa

Serves: 6-8

Winter Melon - 4 cups, grated (without removing water)

Ghee - 2 tbsp

Whole milk - 1 cup

Sugar - 1 1/2 cup or according to taste

Saffron - 1/4 tsp

Cardamom powder - 1 tsp

Cashews, Raisins - for garnishing

1. In a non-stick thick bottomed pan cook the grated winter melon till the water reduces and the melon is almost dry.

2. Now add 1 tbsp of ghee and saute or a few minutes and continue to cook while stirring frequently until the melon is completely cooked. In the meanwhile soak the saffron strands in a 1 tbsp of warm milk.

3. Add sugar to the melon, mix well and then add the saffron milk, and milk. Cook until the milk gets condensed and ghee separates from the mixture.
4. In the remaining ghee, fry the cashews and raisins separately until golden brown.
5. Add the cashews, raisins along with the ghee to the halwa and serve hot or warm.

Tomato, Scallion and Cilantro Salad

 Known as "cachumbar", this salad relish is most commonly served with Indian curries.There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal.

Serves: 4

Tomatoes - 3 ripe

Scallions - 2, chopped
Sugar - 1/4 tsp

Cilantro - 3 tbsp, chopped

Salt

1. Remove the though cores from the tomatoes with a small, sharp knife.
2. Halve the tomatoes, remove the seeds and dice the tomato flesh finely.
3. Combine the tomatoes with the scallions, sugar, chopped cilantro and salt. Serve the relish at room temperature.

Mixed Vegetable Curry

Serves: 4

Beans - 1 cup, diced

Carrot - 1/2 cup, diced

Potato - 1 cup, diced

Fresh or frozen peas - 1 cup

Coriander leaves - 5 strands

Coconut - 1/4 cup, grated

Dalia split - 1/4 cup

Green chillies -3

Fennel seeds - 2 tbsp
Coriander seeds - 2 tbsp

Turmeric - 1/2 tsp

Cinnamon - 1/8 stick (a small piece)

Clove - 2

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

1. Place all the vegetables except the frozen peas in a large pot. Add enough salt for the vegetables, and 1 cup of water and heat on medium flame for about 10 minutes or until tender. If using fresh peas add now along with other vegetables.
2. Grind to a smooth paste the coconut, dalia split, green chillies, fennel seeds, turmeric, coriander leaves, cinnamon, and cloves with little water.
3. Heat oil in a pan, add the mustard seeds and wait for them to splutter. Then pour in the spice paste to the oil and fry for about 2 minutes. Add salt to the paste and mix well.
4. Pour in the vegetables along with the water to the spice paste. If using frozen peas add now. Heat for another 5 minutes until the flavours blend. Add water to adjust consistency.

Variations:
Other vegetables can be added as desired. Quantities of vegetables if you would like to add:
Capsicum - 1/2 cup, optional
Knol Khol - 1/2 cup, optional
Corn - 1/2 cup, optional

Fruit Sundae

This fruity ice cream sundae is a refreshing, vitamin-filled treat. Any of your favourite fruits will taste great in this recipe. If you don't have time to make the Tropical Yogurt Ice, you can use two extra scoops of vanilla ice cream instead.

Food Facts:

Strawberries are a good source of vitamin C, which is excellent for your skin, hair, and nails and also helps to boost your immune system.

Serves: 4

Tropical Yogurt Ice - 8 small scoops
Vanilla Ice cream - 4 small scoops
Fresh fruits - a selection of strawberries, mango, kiwi fruits, or raspberries (the amount depends on the size of your glass)
Toasted flaked almonds - optional

For the Strawberry Sauce:

Strawberries - 2 2/3 cups
Fresh lemon juice
Powdered sugar

1. First make the Strawberry Sauce. Slice the strawberries in half and then puree them in a blender or food processor until they are smooth with no lumps.
2. Press the strawberry puree through a sieve, using the back of a spoon, to remove seeds. Stir in a little lemon juice and powdered sugar to sweeten.
3. Put a scoop of Tropical Yogurt Ice into the glass and add a spoonful of Strawberry Sauce. Add some fruit and a scoop of vanilla ice cream.
4. Add more sauce and fruit and then top the sundae with a scoop of Yogurt Ice and a sprinkling of nuts. Repeat to make more sundaes.

Tropical Yogurt Ice

Bursting with vitamins from the fresh fruit, this cool and creamy yogurt ice is a healthy alternative to ice cream. Plain yogurt has a smooth, creamy taste but is much lower in fat than cream. It contains beneficial bacteria that are god for your digestive system and is also rich in calcium.

Food Facts:

Mangoes are rich in vitamin C and beta-carotene, and are a good source of vitamins A and B. However, these nutrients are greatly reduced when the mangoes are cooked.

Serves: 6 to 8

Ripe mangoes - 2 medium
Bananas - 2 medium, peeled
Thick plain yogurt - 2 cups
Powdered sugar - 3 tbsp
Lemon juice

1. To prepare each mango, cut away the two sides, close to the stone. Taking the two large slices, cut the flesh into a criss-cross pattern down to the skin.
2. Press each mango half inside out and carefully cut off the cubes of mango. Cut away any remaining mango near the pit. Repeat with second mango.
3. Break or slice the bananas into chunks and put them into a blender. Then add the mango, yogurt, sugar, and squeeze of lemon juice.
4. Blend until the mixture becomes thick and creamy. Pour the mixture into a shallow container, securely attach the lid and put it into the freezer.
5. After 2-3 hours, whisk the mixture with a fork to break down any ice crystals. Freeze and repeat after 3 hours to give the yogurt ice a creamy texture.

Spicy Potato Wedges with Chile Dip

The spicy crust on these potato wedges makes them irresistible, specially when served with a zesty chile dip.

Serves: 2

Baking potatoes - 2 large
Olive oil - 2 tbsp

Garlic cloves - 2, crushed

Ground allspice - 1 tsp
Ground coriander - 1 tsp
Paprika - 1 tbsp
Salt - to taste

Freshly ground black pepper - to taste

For the dip:
Olive oil - 1 tbsp
Small onion - 1, finely chopped
Garlic clove - 1, crushed
Tomatoes - 3 medium, chopped
Fresh red chile - 1, seeded and finely chopped
Balsamic vinegar - 1 tbsp
Cilantro - 1 tbsp, chopped, plus extra to garnish

1. Preheat the oven to 400 F. Wash the potatoes but do not peel them . Cut them in half lengthwise and then again to make 8 wedges.
2. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels.
3. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes turning occasionally.
4. Meanwhile, make the chile dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes, until soft and golden. Add the tomatoes with their juice and stir in the chile and vinegar.
5. Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with potato wedges.

Red Fried Rice

This vibrant rice dish owes its appeal as much to the bright colours of red onion, red bell pepper and tomatoes as it does to their flavours.

Serves: 2

Basmati rice - 3/4 cup

Peanut oil - 2 tbsp

Small red onion - 1, chopped

Red bell pepper - 1, seeded and chopped

Cherry tomatoes - 8 ounces, halved

Eggs - 2 beaten

Salt

Freshly ground black pepper

1. Wash the rice several times under cold running water to remove starch. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes.
2. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more.
3. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.
4. Drain the cooked rice thoroughly. Add to the wok and toss it with the vegetable and egg mixture over the heat for 3 minutes. Season with salt and pepper and serve immediately.

Wild Mushroom Soup

Wild mushrooms are expensive, but when reconstituted, the dried porcini have an intense flavour, so only a small quantity is needed.

Serves: 4

Dried porcini mushrooms - 1 ounce

Olive oil - 2 tbsp

Butter - 1 tbsp

Leeks - 2, thinly sliced
Shallots - 2, roughly chopped
Garlic clove - 1, roughly chopped
Fresh wild mushrooms - 8 ounces

Vegetable stock - 5 cups

Dried thyme - 1/2 tsp
Heavy cream - 2/3 cream
Salt
Freshly ground black pepper
Sprigs of fresh thyme to garnish

1. Put the dried porcini in a bowl, add 1 cup of warm water and let soak for 20-30 minutes. Lift the mushrooms out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve for use later. Finely chop the porcini.
2. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots, and garlic and cook gently for about 5 minutes. stirring frequently until softened but not coloured.
3. Chop or slice the fresh mushrooms and add to the pan. Stir over medium heat for a few minutes, until they begin to soften. Pour in the stock and bring to a boil. Add the porcini, soaking liquid, dried thyme, and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.
4. Pour about three quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan. Stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

Breakfast Tortilla

A tortilla is a thick, flat omelette and is a popular dish in Spain. This is a twist on the classic combination of eggs, onion, and potatoes and makes a filling breakfast or a perfect after-school snack for kids.

"Tortilla" is a Spanish word for omelette. In Italy it is called "frittata." However, in Mexico, "tortilla" means a thin (unleavened) bread, usually made from corn.

Mushrooms - 8 oz, sliced
Asparagus - 4
Potatoes - 2 medium, peeled, cooked, and left to cool.
Sunflower oil - 1 tbsp
Cherry tomatoes - 4, halved
Eggs - 3
Salt
Pepper

1. Cut off any woody ends from the asparagus. Peel the lower half of the spears by inserting a knife under the thick skin at the base and pulling up toward the tip. Wash the asparagus in cold water. Cut into inch long pieces. Preheat your oven broiler.
2. Heat oil in a frying pan and cook the mushrooms slices until they shrink and are completely cooked. Remove the mushrooms from the pan using a slotted spoon and set aside.
3. In the same pan add the asparagus and cook for about 4 minutes or until the asparagus soften and are completely cooked. Remove the asparagus pieces from the oil and set aside.
4. In the meanwhile cut the cooked potatoes into bite-sized chunks. Add the potatoes and fry them over medium heat for 8 minutes or until golden brown. Add the tomatoes and cook for 2 minutes.
5. Crack the eggs into a small bowl and beat them together. Season the eggs with salt and pepper. Add the mushrooms and asparagus to the frying pan.
6. Add a little more oil to the frying pan if necessary. Pour the eggs into the pan, and cook, without stirring, for 5 minutes until the base of the tortilla is set.
7. To cook the top of the tortilla, carefully place the pan under the broiler and cook another 3-5 minutes, or until the top is set.
8.  Carefully remove the pan from the broiler and leave to cool slightly before sliding the tortilla on to a serving plate. Cut into wedges and serve.

Fruit Fresh

The bright flavours of this frozen fruit blend are highlighted by the fresh lemon juice.

Grapes contain flavonoids such as resvertrol that protect the skin from environmental damage, and the banana provides potassium, a key electrolyte in hydrating tissue. Well-hydrated skin is younger looking and less prone to flaking and breakouts.

Serves: 1

Frozen grapes - 1/4 cup

Frozen peeled banana - 1/2

Milk - 1/2 cup

Lemon juice - 1 tsp

Cottage cheese - 2 tbsp

1. Blend all ingredients together until smooth.

Curried Chickpeas

Serves: 6 to 8

Chickpeas - 1 1/2 cups, washed and drained
Water - 5 cups
Turmeric - 1 tsp
Ground Cumin - 1/2 tsp
Ground Coriander - 1 tsp
Cayenne Pepper - 1/2 tsp
Butter - 3 tbsp
Cumin seeds - 1 tsp
Onion - 1 medium, chopped
Garlic - 1 clove, chopped
Grated fresh ginger - 1 tbsp
Garam masala - 1 tsp
Fresh coriander leaves - 2 tbsp, chopped

1. Put chickpeas in a bowl, examine for inedible objects. Add enough  cold water to cover and soak overnight
2. To cook, drain the chickpeas. Place chickpeas, 5 cups water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
3. In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
4. add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
5. Add garam masala and mix well.
6. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.

For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14-oz. cans of pre-soaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

Paneer with Peas, Tomatoes and Mint

Matar Paneer

This vegetarian recipe comes from the Punjab region in the north, This recipe works best if you make it ahead of time and let its subtle flavour develop as the cheese absorbs the blend of spices. It can, however, be served as soon as its ready.

Serves: 4

Frozen peas - 1 lb

     or Fresh peas - 1 1/2 lb

Fresh tomatoes - 2 cups, chopped into small chunks
Mint - 5-6 sprigs fresh, chopped finely
           or 1 tbsp dried
Coriander - 5 -6 sprigs fresh, chopped finely
Green chillies - 3 (or as desired)
Fresh ginger - 1 inch thick piece, coarsely chopped
Water - 1/4 cup
Ground coriander - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Paneer - 1 1/2 cups, cut into 1/2 inch cubes
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Salt - to taste
Sugar - 1 tsp
Garam Masala - 2 tsp
Vegetable Oil - 1/4 cup, divided

1. If using frozen peas, remove from the package and place in a strainer, rinse under cold water, and set aside. If using fresh peas, remove from their shells and measure 1 cup and set aside.
2. Combine together the green chillies, ginger, water, ground coriander, turmeric and grind to paste using a blender.
3. Add 2 tbsp of oil or ghee to a heavy-bottomed saucepan. Heat the oil over medium heat. Add about 1/3 of the paneer cubes and lightly fry them until they just stat to turn brown.
4. Use a slotted, metal spoon to toss them around gently to brown them evenly. Be careful not to break the cubes. Remove the cubes to a bowl and repeat this step until all the cubes are browned.
5. Add mustard seeds to the pan and wait for them to splutter. Once they are done popping add the cumin and fennel seeds and fry until their colour deepens.
6. Add another 2 tbsp of oil and then add the spice paste to the frying pan and stir well to combine. Fry the paste for about 2-3 minutes, then add the chopped tomatoes.
7. Cook for about 8-10 minutes or until the liquid has reduced by one-half.  Add the peas and bring back to boil. Add the salt and sugar, cover, reduce the heat to low.
8. If using fresh peas, cook for 15 minutes. If using frozen peas, cook for 5-7 minutes. Add the paneer cubes, gently stir to combine, and heat through for 5 minutes.
9. Remove from heat, cover the pan, and let it stand for 30 minutes to 1 hour. When ready to serve, reheat on low for 5 minutes, or until warmed through. Sprinkle garam masala, the chopped mint and coriander, and serve warm.

Garden Vegetable Stew with Coconut

Rich in history and natural beauty, Kerala is a jewel on the shore of the Arabian Sea, Aviyal is one of the specialities of this breathtaking region. Fresh vegetables, flavourful spices, and coconut are common ingredients in the dishes made along India's Spice Coast.

Serves: 6

Plum tomato - 2 small, coarsely chopped

Green Onion - 1 medium, coarsely chopped
Freshly ground cumin - 1/2 tsp

Cayenne pepper - 1 tsp, divided

Turmeric - 1/4 tsp, divided
Unsweetened coconut - 1 cup, shredded
Water - 1 1/2 cup, divided
Potato - 1 large
Carrots - 2 medium
Green beans - 1/4 lb (1 cup)
Red bell pepper - 1 small
Peas - 1 cup, fresh or frozen
Japanese eggplant - 1 small
Jalapeno or serrano peppers - 4
Salt - to taste

1. Grind to paste the tomatoes, onion, cumin, 1/2 tsp cayenne pepper, 1/8 tsp turmeric, coconut with 1/2 cup water in a blender until you have a smooth paste.
2. Cut the potatoes into 1" inch thick slices, and then cut them lengthwise into thin matchsticks or strips about 1/2 inch wide. Cut the matchsticks crosswise into sections 2 inches long. Measure 1 cup and place in a large bowl of cold water.
3. Cut the carrots into matchsticks the same size as potatoes. Measure one cup and add to the potatoes. Cut the beans into 1 1/2 inch long sections and add to the bowl.
4. Cut the bell pepper in half, remove the seeds and then cut the halves into strips 1/2 inch wide and 1 1/2 inch long. Add the bell peppers to the bowl.
5. Wash the eggplant, cut into 1-inch thick slices, and add to he bowl. If using fresh peas, add to the other vegetables now. If using frozen peas, place them in a separate bowl to be added later.
6. Cut the peppers in half, remove the seeds, and slice the peppers in half lengthwise, cut them into strips, chop them into small pieces, and add to the vegetables. Rinse, and drain the vegetables.
7. Place all the vegetables except the frozen peas in a large pot. Add the salt, remaining turmeric, remaining cayenne pepper, and remaining water. Toss gently with a spoon, to evenly coat all the ingredients.
8. Bring he pot to a boil over high heat. Once it boils, set the lid slightly ajar, lower the heat to medium-low, and boil for 5 minutes.
9. After 5 minutes, add the frozen peas, if you are using them Add the coconut paste and gently toss all the ingredients together with a spoon. Reduce the heat to simmer, place the lid slightly ajar on the pot, and simmer he vegetables for 1 minutes or until tender and cooked through.
10. If the sauce is too thick to simmer as they cook, add more water , but not more than 1/4 cup.

Spoon the finished stew onto a serving platter and serve hot. This recipe may be made ahead of time and reheated when ready to serve.

Ratatouille

Makes: 5 cups

Eggplant - 1 small
Salt - 1 tbsp
Olive oil - 2 tbsp
Zucchini - 1, thinly sliced
Green bell pepper - 1 small, thinly sliced
Onion - 1 small, thinly sliced
Crushed tomatoes - 2 medium, finely chopped or crushed
Bay leave - 1
Cooked rice - optional

1. Cut the eggplant into 1" thick slices. In a colander, toss the eggplant with the salt and let rest for 30 minutes. The bitter, dark juices of the eggplant will be drawn out. Rinse the salt off the eggplant.
2. In a large saucepan, heat the oil over medium heat and in batches, brown the eggplant. It is important to cook the eggplant slices in small batches so that they brown properly. Once all the eggplant is browned, remove to a dish.
3. In the same pan, add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Add the pepper, onion and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft and translucent.
4. Return the eggplant to the pan. Stir in the tomatoes and bay leaf. Bring to boil over high heat. Reduce the heat to low, cover and simmer, for at least 30 minutes to blend flavours.
5. Cool slightly and remove and discard the bay leaf. Serve as is or puree in a food processor to a consistency appropriate for your child.

Serve, if desired, over hot cooked rice.

Pasta with Peppers and Onions

Broiling the peppers for the simple pasta dish intensifies their natural sweetness and gives them a delicious smoky flavour

Serves: 4

Red and yellow bell peppers - 1 lb ( about 2 large ones)

Olive oil - 6 tbsp

Red onion - 1 large, thinly sliced

Garlic - 2 cloves, crushed

Fusilli or other short pasta - 14 ounces

Fresh parsley - 3 tbsp, finely chopped
Salt - to taste
Fresh ground pepper - to taste
Freshly grated Parmesan cheese - to serve

1. Place the peppers under a hot broiler and turn occasionally until they are black and blistered on all sides. Remove, place in paper bag and let sit for 5 minutes.
2. The pepper skin will remove easily. Peel the peppers. Cut into quarters, remove the stems and seeds and slice the flesh into thin strips. Bring a large pan of water to boil.
3. Heat the olive oil in a large frying pan. Add the onion and cook over moderate heat until it is translucent about 5-8 minutes. Stir in the crushed garlic and cook for 2 minutes more. Set aside.
4. Add salt and the pasta to the boiling water and cook until the pasta is tender.
5. Meanwhile, add the peppers to the onions and mix together gently. stir in about 3 tablespoons of the pasta cooking water. Season with salt and pepper. Stir in finely chopped parsley.
6. Drain the pasta. Transfer it to the pan with the vegetables and cook over moderate heat for 3-4 minutes, stirring constantly to mix the pasta into the sauce. Serve with Parmesan passed separately.

Health Benefits:
Peppers are a good source of vitamins A, C and E. Red peppers have ten times more vitamin A than green peppers.

Cooks Tip:
The large red, yellow and orange peppers are ripe and therefore usually sweeter than green peppers, and have a fuller flavour.

Rice with Eggplants, Bell Peppers and Peas

Vangibath

Serves: 6

Basmati Rice - 2 cups

Japanese Eggplant - 2 medium, cut into 1 inch long pieces, 1/4 inch in width, soak in salt water until ready to be used

Green bell pepper/Capsicum - 1, cut into 1/2 inch pieces

Peas - 1/2 cup

Tomato - 2 medium, diced

Channa dal - 2 tbsp

Urad dal - 1 tbsp

Bay leaf - 1 large

Fennel Seeds - 1 tbsp

Dry red chillies - 4

Oil - 5 tbsp

Vangibath powder - 4 tbsp

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.

2. Pressure cook the rice with 4 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains.

3. Heat the remaining oil in a large non-stick skillet and add mustard seeds and wait for them to crackle. Once the seeds crackle, add the bay leaf and fennel seeds. After about 10 seconds, add channa dal and urad dal and fry until they turn uniformly brown.

4. Then break the red chillies and add to the oil, fry until their color deepens. Then add the tomatoes and fry for about 2 minutes.

5. Then drain the eggplants and add to the skillet followed by the capsicum/bell pepper and peas and cook until the eggplants and bell peppers are almost cooked.

6. Remove from heat, add vangibath powder and mix gently to blend the all the ingredients. Pour the eggplant mixture over the cooked rice, add salt and mix well.

Sabudana Khichadi

Serves: 4

Sabudana - 2 cups

Raw peanuts - 1/4 cup

Green chillies - 6, sliced lengthwise

Oil - 3 tbsp

Cumin seeds - 1 tbsp
Mustard seeds - 1 tsp
Salt - to taste
Coriander leaves - 2 tbsp, for garnishing
Curry leaves - 6

1. Gently wash the sabudana and soak in about 1/2 cup of water for about 8 hours. add more water as desired if the sabudana has absorbed the water.  The end result should not be soggy, so be careful while adding water.
2. Roast the peanuts on medium heat until  they are lightly brown. Cool and powder coarsely and set aside.
3. Heat oil in a frying pan on medium heat. Add mustard seeds and wait for them to splutter.
4. Once the mustard seeds splutter, add the cumin seeds and fry until the colour deepens. Then add curry leaves and green chillies and stir for abut a minute.
5. In the meanwhile, gently stir the soaked sago with a spatula so the grains are separated from each other.
6. Add the sabudana to the pan and stir gently to ensure all the ingredients combine together. Cook on a medium-high flame for another 5-6 minutes till the grains turn translucent.
7. Remove from flame and stir in the coarsely powdered peanuts.

8. Garnish with coriander/cilantro and serve hot!

Kodubale

Makes: Around 45 depending on the size

All purpose flour - 1/2 cup
Rice flour - 1 1/2 cups
Fresh coconut - 1/2 cup, grated finely
Red chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt - to taste
Oil - for deep frying

1. Slightly fry the coconut. Add all purpose flour and fry for a minute and remove from heat.

2. In a bowl combine together the coconut, all-purpose flour, rice flour, red chilli powder, asafoetida, salt
3. Heat 1 tbsp oil, add to the bowl and mix well.
4. Add water in batches to make a soft dough. Do not mix all the water to the flour at once, sprinkle enough to make a handful of dough at a time. The consistency should be enough to roll, but not too soggy. Heat oil in a wok or frying pan on medium flame for deep frying.

5. Take a lemon sized ball and start rolling it out on a cutting board. If the mixture is dry, the rolled rod will break. In that case, add water to the dough to make it a little softer. Remember not to put too much pressure on the semi-wet dough, but gently roll to form a smooth rod, rolling sideways to get an even thickness of the size of your little finger. When the rolled rod is about 4 inches long, slowly turn around the ends and join them to form a circle.

6. When the oil is ready, pick the rings carefully and slide them carefully into the hot oil. Fry the rings in batches until they are uniformly brown on both sides. Make sure to return the oil to the frying temperature between batches.

Malai Methi Matar

Serves: 3

Green peas - 1 cup, boiled
Cream/Malai - 1/2 cup, whipped
Methi leaves - a bunch
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Ghee or butter - 3 tsp
Salt - to taste
Cloves - 2-3
Cardamom - 1-2
Cinnamon - 1/2 stick
Onion - 1 large, sliced
Curds - 1 tsp
Sugar - 1 tsp
Cashew nuts - 1 1/2 tsp
Poppy seeds - 1 tsp
Green chillies - 2-3
Ginger - 1/2 inch piece, coarsely chopped
1. Powder the cloves, cardamom, cinnamon using a spice grinder.
2. Grind together the onion, curds, sugar, cashew nuts, poppy seeds, green chillies, and ginger.
3. Immerse the methi leaves in salted water for 5 minutes. Drain and wash well in a colander under running water. Press out to remove as much water as possible. Keep aside.
4. Heat the ghee, cumin seeds and asafoetida. Add the paste and stir fry for 2-3 minutes. Add the powdered spices. Stir and add peas, methi leaves and the cream.
5. Add the salt and boil for 2-3 minutes or until the gravy thickens. If the gravy becomes watery, sprinkle a dash of flour. If it is too thick, add a few tbsp of milk.

Spicy Cauliflower with Braised Tomato

Gobhi Tamatar Sabji

Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze.

Serves: 4

Ghee or oil - 3 tbsp
Fresh ginger root - 1 inch piece, scraped and cut into thin julienne
Green chillies - 2, cored, seeded and slivered
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Cauliflower - 1 large, trimmed, cored and cut into florets
Ground coriander - 1 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tomatoes - 3 medium, peeled and cut into eighths
Garam masala - 1 tsp
Fresh coriander - 3 tbsp, coarsely chopped
Butter - optional

1. Heat the ghee or oil in a large non-stick casserole or saute pan over moderate to moderately high heat. When it is hot but not smoking, drop in the mustard seeds. Wait for the mustard seeds to pop and turn gray then drop the ginger, chilies, mustard and cumin seeds.
2. Fry until the cumin seeds brown, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking or until the cauliflower stalks just tender.
3. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh herb, and add a knob of butter, if desired.

Spicy Vegetable Pulao - Mummy style

Serves: 6

Basmati Rice - 2 cups

Coriander leaves - 8-10 strands

Garlic cloves - 5

Green chillies - 4

Fresh ginger root - 1 inch piece, coarsely chopped

Dried red chillies - 4

Coriander seeds - 2 tbsp

Peppercorns - 5

Cinnamon - 2 sticks

Cloves - 4

Mace (Japatre) - 1/2 inch piece

Star anise (Annanus Huva) - 1/2 star

Capers (Marat Moggu) - 2

Black Stone Flower(Kalu Huva) - 1tbsp

Fennel Seeds - 1 tbsp

Bay leaves - 4

Cardamom - 4, slit open

Oil - 4 tbsp

Beans - 1 cup, cut into inch long pieces and slit if they are thick

Carrot - 1/2 cup, cut into inch long and 1/4 inch thick pieces
Knol Khol - 1 cup, cut into inch squares, 1/4 inch thick
Cauliflower - 1 cup, broken into small florets
Peas - 1/2 cup, preferably fresh
Onion - 1 large, cut into 1/8 inch slices so that the rings remain intact
Tomato - 1 large, cut into 1/8 inch slices again without cutting the tomato through half
Mint leaves - 1/4 cup, shredded
Methi leaves - 1/4 cup, shredded
Water - 4 cups
Salt - to taste

1. Powder these coarsely - red chillies, coriander seeds, peppercorns, cinnamon, cloves, mace, star anise, and capers.

2. Grind to paste - garlic, ginger, fresh coriander, green chillies

3. Wash, drain, and soak the basmati rice in warm water for about 10 minutes.

4. Heat oil on high flame in a pressure cooker. When is it hot but not smoking, reduce the heat to medium and add the bay leaves, fennel seeds, black stone flower, and cardamom in that order one after the other. Stir for about 10 sec.

5. Add the dry powder prepared earlier. Stir fry for about 5-10 seconds and then add the paste prepared earlier and stir fry for about a minute.

6. Add the chopped herbs and stir about 1 minute. Add the onions, raise the heat to medium-high and stir-fry until the onions turn brownish. Then add the tomatoes. Mix and fry for another 2 minutes.

7. Add the knol-khol, beans, carrot in that order and mix well. Drain the rice soaked earlier and add to the cooker and fry until the rice grains glisten. Add the peas, cauliflower, salt to taste and water, mix and pressure cook for one whistle.

8. Immediately remove from heat, open the cooker as soon as possible, and fluff up the rice. Allow the rice to cool slightly so that the grains loosen.

Serve hot with raita of your choice.

Piquant Lemon Rice

Chitra-anna

Basmati Rice - 1 1/2 cup

Water - 3 cups

Salt - to taste

Oil - 4 tbsp

Mustard seeds - 1 tsp

Curry leaves - 6

Peanuts - 2 tbsp

Channa dal - 1 tbsp

Urad dal - 1 tsp

Onion - 1 medium, chopped

Turmeric - 1/4 tsp

Green chillies - 3, finely chopped

Lemon juice - 4 tbsp

Coriander leaves - 1 tbsp, finely chopped

1. Cook the basmati rice with the water and 1/2 tbsp of oil in a pressure cooker until done. Once done, remove from the cooker and fluff up to let it cool

2. Heat oil in a heavy-bottomed pan until it is hot but not smoking, add the mustard seeds and wait for them to crackle. Then add the curry leaves, wait for them to sizzle and immediately add the peanuts.

3. Fry the peanuts until they slightly change colour, immediately add the channa dal and urad dal, reduce the heat to low and fry for about a minute until the dals and the groundnut all are uniformly golden brown.

4. Add the green chillies, stir and then add the onions and turmeric. Mix well and fry until the onions become soft and turn reddish.

5. Remove from heat and pour over the pre-cooked rice. Add the lemon juice, salt to taste and mix well. Garnish with coriander leaves.

Okra Supreme

Bindi Sabji

Okra is a summer vegetable. at its best in June or July. The pods should be small - 3-4 inches long, and the pointed end will snap off if fresh; when the pods are old, the ends will only bend. The cut pods release a glutinous sap, so rinsed okra must be dried thoroughly on paper towels before it is cut, to prevent excessive stickiness. Since this is a pan-fried vegetable, cooked without water. a non-stick frying pan is ideal, using minimal amount of oil to yield the lightly browned vegetable.

Serves: 4

Fresh okra - 1 lb
Ghee or oil - 3-4 tbsp
Ground Coriander - 1 1/2 tbsp
Ground Cumin - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste

1. Wash the okra and dry thoroughly on paper towels. Trim off the tip and stem, and slice into rounds 1/3 inch thick.
2. In a large, heavy frying pan, preferably non-stick. heat the ghee or oil over moderately high heat. When it is hot but not smoking. add the okra in a single layer and reduce the heat to moderate. Cook for about 20 minutes stirring occasionally to brown the okra evenly.
3. Toward the end, add the ground spices, raise the heat to moderately high and. stirring steadily, fry until golden brown and fully cooked.
4. Remove the pan from the heat, sprinkle with salt, toss to coat the okra evenly, and let it sit, covered, for 1 minute before serving.

Shredded Cabbage with Green peas

Bandhgobi Hari Matar Tarkari

This recipe combines cabbage and green peas in a glistening light tomato sauce - a dish that is rich in flavor, low calorie, and very economical.
Serves: 6

Caraway seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Black peppercorns - 4-5
Whole cloves - 3
Cardamom seeds - 1/2 tsp
Ghee or unsalted butter - 4 tbsp
Tomatoes - 2 large(1 1/4 lb), peeled, seeded and chopped
Turmeric - 1/2 tsp
Red chilli powder - 1/4 tsp
Cabbage - 1 small(1 lb), cored, trimmed and shredded
Peas, fresh or frozen - 1 cup
Fresh coriander - 2 tbsp
Salt - to taste


1. Combine the caraway seeds, coriander seeds, peppercorns, cloves, and cardamom seeds in a spice mill or mortar and grind to a powder. Set aside
2. Heat the ghee or butter in a large, heavy casserole over moderately high heat. When it is hot, add the tomatoes, half of the powdered spices, and the turmeric and red chilli power, and cook stirring often, until the puree is reduced to a thick sauce. 
3. Add the cabbage and stir until it glistens. Cover and reduce the heat to low,  and cook for 5 minutes.
4. Add the fresh peas , stir and continue to cook for 5-10 minutes, stirring once or twice to check the liquid. If the dish becomes dry, add 2-3 tbsp of water. 
5. Add frozen peas only in a last 2-3 minutes, along with the fresh herbs, salt and remaining powdered spices. Toss to mix.

Masoor Dal

Lentils with Garlic and Onion

Serves: 6 to 8

Water - 3 cups
Split red lentils - 1 cup
Ground turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 3 tbsp
Whole cumin seeds - 1/2 tsp
Garlic - 3 cloves, finely chopped
Onion - 1 medium, chopped
Salt - to taste

1, Combine water, lentils, turmeric, and cayenne in a pressure cooker and cook until the dal is completely cooked
2. Meanwhile, in a saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion and salt and continue stirring until the onion begins to brown.
3. When lentils lentils are cooked, add them to the saucepan. Mix well and simmer for additional minutes before serving.

Curried Baby Eggplants

Ennegai

Serves: 6

Baby oval eggplants - 6
Coconut - 3/4 cup
Onion - 1 large, coarsely chopped
Tomato - 1 large, coarsely chopped
Coriander leaves - 4-5 strands
Ground coriander - 2 tsp
Red chilli powder - 1 tsp
Garlic cloves - 4
Fresh ginger root - 1/2 inch, scrapped and coarsely chopped
Cloves - 2
Cinnamon stick - 1
Turmeric - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

1. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole.
2. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Combine all the ingredients other than oil and eggplants in a blender or food processor and grind to a smooth paste.
4. Heat oil in a pan over low heat. With a knife blade, generously smear the paste into the cuts in the eggplants. Place all the eggplants in the pan and pour any remaining paste from the blender into the pan.
5. Cover with a lid and cook for about 5 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 5 more minutes. Remove the lid.
6. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Serve hot with plain rice, chappatis, rotis, etc.

Rice with Paneer Cheese and Bell Peppers

Paneer Simla Mirch Pulao

Fried cubes of paneer add succulent, moist chunks of flavour and nutrition in the form of protein and calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and colour, along with their own nutritional value. The result is a remarkably wholesome and elegant Sunday lunch rice dish that gos well with a cool yogurt salad.

Serves: 2

Basmati or long-grain rice - 1 cup
Firm ripe tomatoes - 2 medium, quartered
Fresh ginger root - 2 tsp, scraped, finely shredded or minced
Hot green chillies - 1 1/2 tsp, seeded, minced
Bay leaves - 2
Black peppercorns - 6
Water - 1 1/2 cups
Ghee or oil - 2 tbsp
Fresh paneer cheese - 1 cup, diced into 1/3 inch pieces
Cumin seeds - 1 1/2 tsp
Green or red bell peppers - 1 cup, cored, seeded, and chopped
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander - 2 tbsp, finely chopped


1. Clean, wash, drain and soak the basmati rice in warm water for about 10 minutes.
2. Combine the tomatoes, ginger root, green chillies, bay leaves, peppercorns and water in a saucepan. Bring to boil over high heat.
3. Reduce the heat to moderately low. Partially cover and gently boil for 10 minutes. Remove from the heat and force the liquid from the tomatoes and spices through a metal sieve into a bowl. Add enough water to make 1 2/3 to 2 cups of tomato stock.
4. Put the ghee or oil in a pressure cooker over moderate to moderately high heat When it is hot, add the paneer cheese cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
5. Drop the cumin seeds in and fry for about 2-3 minutes. Add all the remaining ingredients other than the coriander, raise the heat and quickly bring the liquid to full boil. Pressure cook for one whistle.
6. Remove from the heat and let the rice sit. covered, for 5 minutes to allow fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork and garnish with coriander.