MintPeas Briyani

Ingredients:

Green peas - 1/2 cup
Green Chilly - 1
Onion - 1 1/2 (fine chop)
Cashews - 5 - 6
Briyani Masala - 1 1/2 tbsp
Garam Masala - 1 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tbsp
Mint Leaves - 1 1/2 cup(finely chopped)
Coriander Leaves - Little
Cloves - 2
Cinnamon stick - small piece
Green Elaichi - 2
Bay Leaf - 1
JeeragaSamba Rice -  2 1/2cups
Coconut Milk - 2 cup
Water - 1 3/4 cup
Salt - 2 tbsp
Ghee - 3 tbsp

Method:

• Soak rice and strain water.
• Heat ghee in pan and saute rice and add to electric cooker.
• In same pan heat ghee.
• Add cashews and roast it and set aside.
• Now take mint leaves (reserve little), coriander leaves and chilly.
• Blend this to a puree.
• Heat ghee in pan and add garam spices.
• Add onion and saute.
• Add ginger garlic paste and saute for a while.
• Add girnded puree, briyani masala, garam masala and coriander powder.
• Mix well and add reqd salt.
• Now add a cup of coconut milk and  mint leaves and mix well.
• Now low the range and let it boil.
• Add this to rice and add reqd water/coconut milk and mix well.
• Add kashmiri chilly powder and mix up.
• Cook for 15-20 mins and garnish with roasted cashews.
• Drizzle a tsp of ghee and cover it up.
• Serve with onion raita.

Note:

• For jeeraga samba rice, the ratio of water will be 1 : 1 1/2.
• While adding water/coconut milk, add acc as the puree is also a liquid content.

Dhaniya (Coriander) Powder

Ingredients:

Coriander seeds - 2 cups / 90 g

Method:

• Dry roast the seeds and set aside.
• Grind this to a fine powder.
• Let it cool and store in air tight container.

Bittergourd Poreyal

Ingredients:

Bittergourd - 1 (big)
Onion - 1 (ds chop)
Tomato - 1 1/2 (fine chop)
Garlic - 4 (fine chop)
Sambar thool - 1 1/2 tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves  - Little (fine chop)
Jaggery - 1 tsp (powdered)
Tamrind - Tiny piece
Oil, Salt, Water- As reqd

Method:

• In a bowl add water, jaggery and tamrind.
• Cut bittergourd to roundels and remove seeds.
• Fine chop and add to the bowl with water, jaggery and tamrind.
• Set this aside.
• Heat oil in pan and add mustard and cumin seeds.
• Then add curry leaves and add onion and saute.
• Add in garlic and tomato and saute for a while.
• Strain and add bittergourd and reqd salt.
• Add in sambar thool and mix well.

Cook in low flame for few mins.

Milk(Paal) Halwa

Ingredients:

Milk - 2 cup
Brown sugar - 1/3 cup
Rava - 1 tbsp
Curd - 1 tbsp
Ghee - 4 tbsp
Cashews - 4-5
Elaichi powder - a pinch

Method:

• Boil milk in a pan.
• Once done reduce the flame.
• Let it boil till it reduces to one-third.
• Add sugar and rava and mix well.
• Cook until it starts to thicken.
• When it thickens, add in curd and mix well.
• It will start to curdle, keep stirring.
• Add ghee little by little and keep stirring.
• Once it starts to leave edges, add in elaichi powder.
• Top it with roasted cashews and serve.

Mini Masala Buns

Baked 

For 2nd Proofing

1st Proofing

Dough

Ingredients:

Wheat flour - 2 cup
Dry yeast - 1 1/4 tsp
Lukewarm Milk - 1/2 cup
Lukewarm Water - 1/2 cup
Sugar - 2 tsp
Salt - As reqd

Masala:

Onion - 1 (fine chop)
Cumin powder - 1 tsp
PavBhaji Masala - 2 tsp
Sesame seeds - 2 tsp
Curry leaves - 2 sprig
Coriander leaves - Little
Olive oil - 2 tbsp

Method:

• Heat oil in pan and add in onion and saute.
• Saute for a while, then add curry leaves and spice powders.
• Add in coriander leaves and mix up.
• Set this aside.
• In a bowl add yeast and sugar.
• Add in warm water and set aside to activate.
• In a bowl take the flour and add required salt.
• Add the prepared masala and mix.
• Add in activated yeast and warm milk and mix well.
• Add in oil and knead for 10-12 mins and make a soft dough.
• Place this in a greased bowl for an hour to proof.
• After the desired time, punch the dough and make small balls.
• Arrange them in a greased pan.
• Brush the top with water or milk.
• Sprinkle some sesame seeds on top and set aside for 30 mins.
• Bake this in a preheated oven at 180°C for 20-25 mins.
• Once baked, brush the top with butter/oil.
• Sprinkle some fine chopped coriander leaves.
• Enjoy the masala buns.