Monday 28 November 2016

Sweet potato and Walnut Falafel

After hummus, falafel is the next most common dish made with chickpeas. Falafel, which are basically fried chickpea balls or patties, is a popular food in many Arab, Middle Eastern, and Mediterranean countries. Originally, though, it is believed that falafel was made with fava beans in Egypt, and while you can still find that type, chickpeas have become the most common ingredient.

So what is falafel, exactly? The traditional recipe involves soaking dried chickpeas and then grinding them up. Then, they are seasoned with garlic, parsley, cumin, salt, and pepper. The mixture is finally shaped into balls or patties and deep-fried. Expert falafel makers rarely use flour to hold the balls together.

The most common way to eat falafel is in a pita with garnishes of tomatoes, cucumbers, and pickled onions. Finally, the sandwich is topped with hummus, tahini, and/or spicy sauces. Falafel can also be eaten in a salad with all the same toppings.

Doha is blessed with heavy rain in last two days, and Of course like we do in india, Hot cup of tea and some fried snacks, makes the rain and aura so romantic. Well, If I think about being romantic, two hot cup of coffee for me and himanshu...As I am not a Tea lover, So If  I am having coffee, Then He should also Enjoy coffee with me, Right?  ;) hahahah yaa yaa I am being selfish, But thts ok for some day ;) So On a weekend It was a heavy rain here, and We enjoyed this fried Falafel with some Chutney and ketchup. Made this Fusion version of Falafel and Our Evening was really really Awesome. There are so many ways to make Falafel. This Falafel are made with Sweet potato and Walnuts. You can definitely bake them or fry them. I use to add some bread crumbs to bind them properly, Not an expert to make Falafel easily. Here Not tried to assemble any burger or with any pita bread...Simply plated them with some green chutney and ketch up. You can serve them like anything. 

This our 68th #Foodiemonday #Bloghop Event, and this time we are back with some #Fusionrecipes. I am back with Some middle east special dish which is FalaFel. Check out the simple recipe below and Enjoyyy them.  


    2 cups soaked and cooked dried chickpeas
    1/2 cup cooked sweet potato, skin on is fine, bake them or steam them do not boil
    1 small onion chopped
    Zest of 1 lemon
    4 cloves of garlic
    1 Cup of chopped Parsley
    1 tablespoon peanut butter
    2 teaspoons ground cumin
    1 tablespoon Tomato ketchup
    1/4 cup water
    1/2 cup walnuts
     2-3 Tbsp Wheat Flour, or All purpose Flour or you can take bread crumbs
    Oil o fry


1. Add all of the ingredients to a food processor except the water and the walnuts. Process until well combined but leave a little bit of texture.
2. Add just enough water to bring it all together but not so much that you are unable to shape it. Test with a piece in your hand if you are not sure.
3. Add the walnuts and pulse until just combined. You want to keep some crunchy texture there.
    Shape into patties and place Fry them in hot oil. You can always bake them . But I like fried one.
If you are baking them simply Brush them with oil Bake at 180 Degree C for 35-40 minutes.

Sunday 20 November 2016


Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Vegetarian koftas are eaten by a large population in India. The British dish Scotch egg may have been inspired by the Mughlai dish Nargisi kofta.

Malai koftas are delicious deep fried paneer and flour dumplings that are crunchy outside and soft and creamy inside. A smooth tomato based gravy poured over them just before serving makes it a perfect vegetarian main course recipe. In this recipe the Paneer koftas are stuffed with a mixture of chopped dried fruits like Cashewnuts and raisins that add further to its richness and taste. Finish off with a swirl of fresh cream and your malai kofta curry is ready! Eat it along with chapattis, Parathas or steamed rice and enjoy the pleasures of a grand vegetarian Indian meal. Cashew nuts and raisins stuffed soft malai kofta and that to with cashew nuts, curd and cream gravy sound too delicious. In Mughlai Malai Kofta its a typical White gravy with Paneer balls but in this recipe  have added Tomato puree too to make this kofta curry.

 As at my home, In kofta curry Tomato puree is must to add, Himanshu loves the Tomato based curry in any kofta recipe. So This recipe is not Typical Mughlai Malai kofta curry. But with the addition of Tomato Puree, As this is our 67th #Foodiemonday #Bloghop Event, And this time we are back with some #Mughlaicuisine recipes. I am preparing this Malai kofta Curry for this event, Check out the recipe below and Enjoyyy the richness!!!! This recipe I have adopted from Masterchef Sanjeev kapoor's recipe as it turned out very well.


100 gm Paneer
2 medium Tomatoes
1/4 cup Cashew nuts
1 tsp Ginger chopped
2 Green Cardamoms
1 tsp Red Chili powder
Salt to taste
1 Tbsp Oil
1/4 tsp Green cardamom powder
2 tsp Maida
2 Tbsp Fresh cream
1/4 tsp Garam masala powder


1. Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashew nuts,  ginger, green cardamoms, red chili powder, salt and 1 tbsp oil and mix well.

2. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai.

3. Grate Paneer into a bowl. Add green cardamom Powder, salt, flour and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.

4. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.

5. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and Garam masala powder and mix.

6. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately with Paratha, Naan or simple roti.


Thursday 17 November 2016

Yogurt based Potato Curry

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. 

This Sabzi or Curry of Aloo is the perfect and comfort food for lunch or in dinner. I made this Sabzi yesterday for our Dinner, and it goes well with Hot Paratha. Sometimes you really want to eat Something which is delicious and tasty. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, Cream, coconut milk, coconut cream, legume puree. Although wet curries play a smaller role, elsewhere, there are a number of vegetarian examples with gravies based on buttermilk or coconut milk. The main ingredient may variously be brinjal (eggplant or aubergine), potatoes, fresh corn kernels, okra, tomatoes, etc. In addition, there are several common kofta dishes which, of course, substitute vegetables. This Yogurt based curry is made with so many spices and with yogurt, Tomato, onion and garlic paste.

Kitchen King Masala is one of my favorite Masala powder and it's used in many North Indian recipes. There are so many Masalas brand available in market, But I love to use Eastern  masalas. I do use all the Spices, all the ready to eat stuff from this Brand. As I always say when it comes to Masalas in any curry or in any food, They must be just perfect, and this Eastern Kitchen king Masala is synonymous of perfectness. My curry turned out very delicious by using this masala and I was so happy to use it. Try out the recipe below by using Eastern Kitchen King Masala and Enjoyyy it in your lunch or in dinner.


Ingredients for Potato Masala

4 Medium size potatoes, Boiled and in pieces
1/2 tsp Red Chili powder
1/2 tsp Coriander powder
1/4 tsp Eastern kitchen king Masala
1/8 tsp Turmeric powder
1/2 tsp Salt
1 tbsp Oil
2 tbsp Ghee
2 tbsp Water

How to Marinate : Add all spices and oil. Mix it well .
let potatoes marinade for 25-30 minutes .
Heat ghee in a pan and shallow fry potatoes. Till golden fry. (Note: You can definitely take baby potatoes to make this curry.)

Yogurt mix
1 Cup plain yogurt
1/2 tsp Salt
1/2 tsp Sugar


2 Tbsp Ghee 
1 tsp Cumin seeds
1/2 tsp fennel seeds
Pinch Hing
1 tbsp Ginger Garlic paste
1 tsp Green Chilies chopped
1 tbsp Onion paste
1 bay leaf
1 cup tomato pure
1/2 tsp sugar
Salt to taste
2 tbsp Cashew Paste
1 tsp Red chili powder
1 tsp Coriander powder
1/2 tsp kitchen king Masala
1/8 tsp Turmeric powder
1/2 tsp Kasuri Methi
1/4 tsp Eastern Pav bhaji Masala
Dahi mix
Fried Potato
1/4 Cup coriander

1. Turn on the gas and Heat a  pan with ghee and add cumin seeds and Fennel seeds. When Cumin seeds crackles add hing and bay leaf. 

2. Add in ginger garlic paste, onion paste, green chilies saute for few minutes .

3. Add tomato puree sugar and Salt. Mix well and cover the pan. Cook till oil start separating. Now Add all dry spices and cook for another minute.

4. Add Cashew paste and simmer for 2 minutes. Now pour the prepared Dahi mixture. Keep stirring or curd will start separating. Once Dahi is nicely cooked add potatoes and mix well.

5. Cover the pan and cook for another 5-7 minutes. Add water if gravy is too thick. Throw in some freshly chopped coriander. Serve hot with rice or Roti or Paratha. 

Tuesday 15 November 2016

Corn and Spinach Enchiladas

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including cheese, beans, potatoes, vegetables or combinations. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, red tomato, green tomato, etc. Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough called masa.

Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, Yuca and wild greens in Oaxaca. The other basic ingredient in all parts of Mexico is the chile pepper. Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors. Chiles are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and Chile pepper is often added to fresh fruit and sweets. In most of Mexico, especially in rural areas, much of the food is consumed in the home with the most traditional Mexican cooking done domestically based on local ingredients. These enchiladas stuffing is made with spinach and corn. I have added some Paneer cubes too in the filing. These Filling with cheddar cheese and Mozzarella cheese makes these Enchiladas so so delicious. The enchilada sauce which is made with tomato and Mexican seasoning is a perfect option to enjoy in dinner or in lunch too. This is our 66th #Foodiemonday #Bloghop event and this time we all are back with some mexican dish which is called #Enchiladas. We Foodiemonday bloggers are going to post interesting Enchiladas Filling and interesting sauces. Check out the recipe below and the other filling of enchiladas recipes from my fellow bloggers post!!! Enjoyyyyyy!!!!


6 Tortillas

For the Sauce

3 cups Vegetable stoke
1/4 cup Tomato paste
1/4 cup all purpose flour
2 Tbsp Olive oil
2 tsp Cumin
1/4 tsp. Garlic powder
1/4 tsp. Onion powder
1/4 tsp. Chili powder

For the Filling of Enchiladas

21/2 Cups Spinach, Chopped
1 1/2 cups corn, I am using Frozen Corn
6 green onions, thinly sliced
1/3 cup Coriander leaves, chopped
2 tsp. Cumin
1/4 Cup Cheddar Cheese
1/4 Cup Mozzarella Cheese


1. To make a Sauce, In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook for a minute, whisking. Whisk in stoke, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

2. Saute the chopped Spinach and corn in olive oil over medium heat for 1-2 minutes and add salt, Mexican seasoning, and red chili powder.

3. Preheat oven to 190 degree C. Lightly spray baking dish, and pour a small amount of the sauce to coat the bottom.

4. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with coriander or green onion.


Wednesday 9 November 2016

Pav Bhaji

Pav bhaji is a fast food dish from Maharashtra, Consisting of a thick vegetable curry usually prepared in butter and served with a soft bread roll. The dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.

Pav bhaji has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed vegetables in a thick gravy cooked on a flat griddle served hot with a buttered soft white bread roll. There are so many types or varieties are available, They are like Cheese Pav bhaji, with cheese on top of the bhaji, Fried Pav bhaji, with the Pav tossed in the bhaji, and the list is on and on. I love the spiciness of this Pav bhaji. When the masala of this Bhaji is perfect, Your Bhaji will rock. We used to eat this Pav bhaji on Mumbai's Thela gaadis, And trust me no one can make such a tasty and delicious Pav bhaji.  

The blend of the spices which are Coriander seeds, Chilly, Cumin seed, Black pepper, Cloves, Karuka Flower, Aniseed, Dry Mango Powder, Salt, Dill, Cinammon, Black salt, Cardamom, Citric Acid, Star Aniseed. I used Eastern Pav Bhaji Masala whenever I make it at home. The above all the ingredients they use to make this Masala so perfect. 11/2 Tbsp or If you want to make it more spicy you can add 2 Tbsp in your Bhaji mixture. And the family or friends are going to say a big Thanks for a wonderful and delicious Thela style Pav bhaji Treat. So check out the recipe below and have treat of Pav bhaji at home with loads of Butter on it ;) Sometimes Its OK have Butter and should not feel guilty ;)

Quality of Product: 10/10
Quantity of Product: 10/10
Health Benefits: 10/10 
Price Rating: 10/10


2 Tbsp butter
1 Tbsp oil
9-10 Garlic Cloves, Make a paste
3/4 cup finely Crushed Onion Paste
1/2 cup Roughly Crushed Capsicum
1 1/2 cups Roughly Crushed tomatoes
2 1/2 cup boiled Vegetables like Potatoes, Cabbage, Cauliflower, Carrot, Brinjal, Green peas
1 1/2 tbsp Eastern Pav bhaji Masala
2 tsp chili powder
Salt to taste
Lemon wedges
2 Tbsp finely chopped coriander
Finely chopped Onions as required
dollop of butter


1. Line up all the ingredients. Heat the butter and oil in a deep pan or kadhai. Add the onion paste and saute for 3 to 4 minutes, while stirring occasionally.

2. Add the roughly crushed capsicum and saute for few minutes. Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.
3. Add the Salt, Eastern Pav bhaji masala, Chili powder and cook for another 2 minutes.

4. Add the Boiled Vegetables and mix well and cook along with some water for 2-3 minutes, while mashing it with the help of a masher. Add the coriander, mix well and cook for 1 minute.

Sunday 6 November 2016

Carrot Thick Soup

Autumn or Fall is one of the four temperate seasons. Autumn is the period between summer and winter, usually in September or March when the arrival of night becomes noticeably earlier.

Autumn has a strong association with the end of summer holiday and the start of a new school year. particularly for children in primary and secondary education. "Back to School" advertising and preparations usually occurs in the weeks leading to the beginning of autumn.

Easter is in autumn in the southern hemisphere. The fall season is On everywhere, and lots of fall fruits and vegetables are in market. People making nice recipes from these fruits and veggies. I am   trying the recipes with them. Meanwhile We #foodiemonday bloggers were thinking about next theme for our bloghop. and Finally we decided to have #Soups in our next theme. Tried this Carrot soup, by adding some onions, and tomatoes. The taste became more delicious by adding Ginger Powder and Black pepper. Vegetable Stock makes this Soup more healthy.

If you want to add some corn you can add them. I love to enjoy some corn kernels in this soup. But Himanshu dont like anything in this soup. So, Avoided to add them. That nice and sweet taste of corn kernels makes this soup perfect. Its a simple and easy recipe, Actually you can enjoy this soup whenever you want :) Its healthy one. This is a thick soup, So in one Bowl, Your tummy is full, So If you are on dieting or on weight loss, This is perfect to stay charged and healthy. Do check out the recipe below and stay healthy :)


2 Tbsp oil
1 onions, finely chopped
1/2 tsp ginger Powder (You can use fresh ginger too)
3-4 carrots, diced
2 small Tomatoes, chopped
3 cups vegetable stock
Salt and pepper to taste
Mint leaves for garnishing


1. In a large saucepan, heat oil over medium-high heat. Add onions and saute until they become translucent.

2. Add carrots and vegetable stock and bring to a boil. Reduce heat to low and simmer for about 20 to 25 minutes.

3. Puree soup in blender
If using a mixer blender, Only fill your blender 1/3 full. Remove the center insert in the lid of your blender to allow hot air to escape. Cover 3/4 of the hole with a kitchen towel to avoid splashes.
Garnish with some mint leaves or  with some roughly crushed black pepper.

Friday 4 November 2016

Gulab Jamun

The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

Gulab jamun, is a milk-solids-based sweet mithai, popular in countries in South Asia, in particular in India. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavor.

In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as Mawa in the Indian Subcontinent, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron. Gulab jamun is available commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be prepared at home. 

The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter. Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, and the Hindu festival of Diwali. There are various types of gulab jamun and every variety has a distinct taste and appearance. As I am going to post some recipe from Eastern Spice, And this Gulab jamun mix is from Eastern Spices. I have tried the Eastern Gulab jamun mix and made these super tempting Gulab jamnus. Trust me the Outcome is fabulous. You can see how perfectly made Gulab jamuns are there. Very easy to make, Easy to handle and all the instructions are given back on the packet. Here These Gulab jamuns are from the packet one mixture. 

The Product review is,


Quality of Product: 10/10
Quantity of Product: 10/10
Health Benefits: 8/10 
Price Rating: 10/10


But If you want to make at home, the recipe is below with Mawa and without Mawa too. But I will surely recommend to use this Eastern Gulab Jamun mix for sure. Try it and Enjoyyy the delicious Flavor. I adopted this recipe from Bhavna's Kitchen and it turned out well everytime I make. :)


For Gulab Jamun Dough:

    1/2 cup milk powder
    1 tsp all purpose flour
    1 tsp semolina
    1/4 tsp baking soda
    1 tbsp ghee
    Warm milk as needed to knead the dough

For Sugar syrup:

    1 cup sugar
    3/4 cup water or as needed
    Few strands of saffron
    1/4 tsp cardamom powder


1. Take a Bowl and place all the dough making dry ingredients, Make the dough by combining the milk powder, flours, baking soda, ghee and warm milk. Divide the dough in 8-10 portions and make smooth crack free balls. Take the help of ghee, spread ghee or milk on both of your palm and make balls. keep the aside.


2. Take a bowl add sugar, water to make sugar syrup of 1 thread consistency. Add few strands of saffron and cardamom powder and check for the 1 thread consistency and keep the sugar syrup aside.

3. Heat the oil on medium and then lower the heat to low to medium. Slip in the balls into the oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently stir oil with spatula to keep the balls from browning on just one side. After about few minutes, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. (Note: If the temperature of the oil is too high then the Gulab jamuns will tend to break. So adjust the temperature to ensure that the Gulab jamuns do not break or cook too quickly.)

4.  The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

5. Now, add fried Gulab jamun directly into warm sugar syrup.

They needs to be soaked about 45 minutes. When done serve warm or refrigerate if you like chilled Gulab jamun.

If you want to make Gulab Jamun from  Mawa you can try this one.

1 cup Mawa
5 tbsp all purpose flour
1/4 tsp cooking soda
1-2 Tbsp of warm milk 

Now follow the recipe just as above.

Wednesday 2 November 2016

Vegetable Biryani

Biryani, is an Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent.  It is generally made with spices, rice, and meat. Biryani is derived from the Farsi word 'Birian'. Based on the name, and cooking style, one can conclude that the dish originated in Persia and/or Arabia. It could have come from Persia via Afghanistan to North India.

Pilaf or Pulao, as it is known in the South Asia and the Indian Subcontinent, is another mixed rice dish popular in Indian, Pakistani and Middle Eastern cuisine. Pulao tends to be plainer than the biryani and consists of either vegetables or meat cooked with rice. Vegtable Biryani is very famous and delicious one to enjoy. I am not so Biryani Lover, As very rarely I do make it, Rare means once in a year I guess ;) But somehow, when you want to eat something different in your dinner, Why not try to make this delicious vegetable biryani. I love the hint of Saffron mflk the most in this Biryani. It takes the dish on another level. As I said I am not so so Biryani Lover, But when I got the parcel of EASTERN SPICES at my home here in Qatar. There's Sindhi Biryani Mix packet in the parcel. The day when I got the parcel, I was so sure to make some layered Vegetable Biryani with this spice mix. And the day is here. In the morning I started preparations to make this Biryani and ended with delicious one. The best part of this Biryani was the spices. And I could get that restaurant style Biryani taste by only Eastern spices. Here are the products which I got from the company. Take a look of the products.

Eastern Spices is the one of the Indian based leading spices brand, who offers spice powders, spice mixes, masala blends, pickles, breakfast powders, whole seeds, beverages, rice powders, ready to cook products, and other products. I have got most of the products from the brand. And I tried all of them. Before the brand sent me the spice parcel, I was already aware of its quality. The Sambar Masala Powder of Eastern Spices is just perfect. This post is for Eastern spices and to review their products. 

Using this Sindhi Biryani Mix for my vegetable biryani was the perfect masala mix and the result to use the product was outstanding. You must have tasted many Pulao dishes and Biryanis. But when you make them at home, and want to have some restaurant style taste, This Eastern Spice mix is the perfect option to get the flavor.  Meanwhile check the product review rating below and at the same time, check out the recipe of this delicious Vegetable Biryani!!!

So, The product review is

Quality of Product: 10/10
Quantity of Product: 9/10
Health Benefits: 10/10 
Price Rating: 10/10


2 cups Basmati rice, soaked and drained
1 bay leaf
1 small piece cinnamon
1 clove
1 cardamom
Salt to taste
1/4 cup Saffron milk
 2 Cups Boiled veggies (Carrots, Potatoes, Green peas, and french beans, Capsicum)
2 Tbs Oil
1/2 tsp Cumin seeds
1 Big Onion, finely chopped
2 tsp Ginger Garlic paste
1/2 tsp Red chili Powder
1/4 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Eastern Biryani Masla
1/2 Cup Finely chopped Tomatoes
Sugar as per your taste
Salt to taste


1. Combine 5 cups of water, bay leaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside.

2. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and saute on a medium flame for few minutes or till the onions turn translucent.

3. Add the Ginger Garlic paste, turmeric powder, coriander powder, chili powder and Eastern Biryani masala and saute on a medium flame for a few seconds.

4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.

5. Add the mixed vegetables, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.

 6. Add the sugar, mix well and cook on a medium flame for 1 more minute.

How to make layers of Biryani

    1. Take a Glass baking Bowl and make a layer of Rice on that. Add sprinkle Saffron milk on that. and spread it evenly.

    2. Transfer ½ of the vegetable mixture in a Bowl and spread it evenly with the back of a spoon.

    3. Top it with the remaining ½ of the rice and spread it evenly.

    4. Pour the Saffron milk on rice layer and

    5. Place the Bowl in microwave and cook it for 5 minutes.

Garnish it with ghee roasted Cashews and some chopped Coriander leaves, You can garnish with some fried onions too :)

Serve the Biryani immediately and Enjoyyyyyyyyyyyy!!!!!!!!!!!!!!!