Recipe – Virgin Mojito / Non-alcoholic Mojito

mojito

Prep Time: 10 Minutes

Serves: 1

Ingredients

  • Sprite cold drink or any simple syrup: ½ of a glass
  • Soda water: ½ of a glass
  • Mint leaves: fresh 10 leaves, removed from the stems
  • Lemon: ¼ of a medium sized lemon, cut into thin circles or 3-4 pieces.
  • Sugar: 1 teaspoon
  • Ice Cubes: 2-3

Method

  • In a glass, add mint leaves, sugar, lemon cut pieces.
  • Using a muddler, rolling pin or wooden spatula, muddle the mint leaves.
  • Do not shred or crush or mince the leaves. The leaves should remain whole, crumpled and maybe with a few tears. The purpose of muddling is to release the fragrant and tasty oils in the leaves.
  • Pour soda water and Sprite/syrup and fill the glass.
  • Crush the ice cubes roughly and add in the glass.
  • Serve.
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Recipe – One Pot Vegetable Dum Biriyani

Veg Biriyani
Veg Biriyani

Prep Time: 30 Minutes

Cooking Time: 30 Minutes

Serves: 2

Ingredients

  • Basmati Rice: ¾ Cup
  • Water: as required
  • Green Cardamoms: 2
  • Black Cardamom: 1
  • Cloves: 2
  • Cinnamon stick: 1 inch piece
  • Bay Leaf: 1
  • Black Peppercorns: 4-5
  • Salt: 1 1/2 teaspoon to taste
  • Mixed Vegetables: Chopped into small pieces, 1 cup (Carrots, Green Beans, Cauliflower, potato, green peas)
  • Onion: chopped lengthwise, 1 medium
  • Tomato: chopped, 1 medium
  • Green Chilies: chopped lengthwise, 2
  • Dried Red chili: 1
  • Ginger Garlic Paste: 1 Teaspoon
  • Cumin Seeds: 1/2 teaspoon
  • Red Chili Powder: 1/2 teaspoon
  • Turmeric Powder: 1/8 teaspoon
  • Biriyani masala or Garam Masala Powder: 1/2 teaspoon
  • Curd: beaten, ½ Cup
  • Oil / ghee: 2 Tablespoons
  • Salt: ¼ Tablespoon or to taste
  • Cashew: 8-10
  • Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
  • Fresh Coriander Leaves: Chopped, 2 tablespoons
  • Fresh Mint Leaves: Chopped, 1 tablespoon

Method

  • Wash Rice for 2-3 times and soak in water for 10 minutes. Drain the water and keep aside.
  • Wash the chopped vegetables. Drain the water and keep aside.
  • Soak 8­10 saffron strands in 1­ tablespoon warm milk and keep aside.
  • Heat 1 tablespoon oil in heavy bottom pan.
  • Fry onion till golden brown. Drain the extra oil and take out the fried onions.
  • Fry cashew and keep it aside for assembling at last.
  • Add ½ tablespoon oil.
  • Add cumin seeds, Green Cardamoms, Black Cardamom, Cloves, Cinnamon stick, Bay Leaf, Black Peppercorns. Saute 2 minutes.
  • Add ginger garlic paste. Saute 2 minutes.
  • Add Tomato and green chili and saute for another 2 minutes.
  • Add the vegetables, salt and turmeric powder. Stir for 2 minutes.
  • Add Red Chili and garam Masala Powder. Stir and cook for another 1-2 minutes.
  • Add curd and whisk well.
  • Add the soaked rice. Do not mix rice with all ingredients. Spread the rice on top of the gravy like a separate layer.
  • Spread the saffron soaked milk on rice.
  • Spread the fried onion and cashews on top.
  • Spread coriander and mint leaves.
  • Add 2 cup of water.
  • Cover the pot with airtight lid or aluminum foil and cook in very low flame for 25-30 minutes.
  • Server hot.

Recipe – Onion Raita / Onion Yogurt

Aviary Photo_131491998475871792

Preparation Time: 10 mins

Cooking Time: 0

Serves: 4

Ingredients

  • Curd: 1 Cup
  • Water: ¼ Cup
  • Salt: ½ teaspoon to taste
  • Cumin Powder (Jeera powder): 1 Teaspoon
  • Black Pepper powder or red chili powder: 1/2 Teaspoon
  • Fresh Coriander Leaves: Finely chopped, 1 tablespoon
  • Onion: 2 medium sized, finely chopped
  • Green chili: 2, finely chopped
  • Tomato: 1 medium sized, finely chopped (optional)

Method

  • Mix all the ingredients and whisk it well.
  • Refrigerate the raita for 5 to 10 minutes and then serve.

Recipe – Mixed Vegetable Seviyan / Vermicelli / Semiya Upma

Aviary Photo_131506599708491694

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Vermicelli (Seviyan): 2 cups
  • Mixed vegetable: 1 carrot, 7-8 green beans, ¼ cup cauliflower, ¼ cup green peas, ¼ cup potato, chopped into small pieces.
  • Sweet corn kernels: 1 tablespoon
  • Water: as required
  • Oil: 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium, chopped lengthwise
  • Green bell pepper (capsicum): ¼ of a medium, chopped lengthwise
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: ½ Teaspoon, finely chopped
  • Curry leaves: 3-4
  • Peanuts: 1 tablespoon
  • White sesame seeds: ½ Tablespoon (optional)
  • Dalia (roasted chana dal): ½ tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon juice: ½ tablespoon
  • Cumin powder: 1 teaspoon

Method

  • Boil 10-11 cups water in a heavy pot.
  • Add the chopped vegetables: carrot, beans, cauliflower, peas and potato. Let it boil for 7-8 minutes or till vegetables are almost cooked (80%).
  • Add vermicelli (seviyan) and sweet corn.
  • Let or boil for 3 minutes or till seviyan is cooked.
  • Drain the mix vegetables and seviyan and keep aside.
  • Heat oil in a pan. Add cumin seeds and when it changes color, add curry leaves, ginger, green chili, peanuts, dalia, sesame seeds, onion and green bell pepper. Sauté for 3 minutes.
  • Add the seviyan and vegetables, salt, black pepper powder, cumin powder. Toss gently.
  • Medium the heat and cover the pan for 2 minutes.
  • Turn off the heat.
  • Add lemon juice and coriander leaves.
  • Serve hot.

 

Recipe – Sattu ka pani / Sattu Sharbet / Sattu Drink

Aviary Photo_131523082283146111Prep Time: 5 Minutes

Cook Time: 0 Minutes

Serves: 1

Ingredients

  • Water: 1 glass
  • Sattu Powder: 1 ½ tablespoon
  • Cumin powder: ¼ teaspoon
  • Lemon juice: 1 teaspoon
  • Black pepper powder: ¼ teaspoon
  • Salt: ½ teaspoon or to taste
  • Sugar: 1 teaspoon
  • Ice cubes: 2-3
  • Mint leaves: a few

Method

  • In a glass, add sattu powder, cumin powder, salt, black pepper powder, sugar.
  • Pour water and fill the glass.
  • Stir and mix well until all powder dissolves in the water.
  • Add lemon juice and stir again.
  • Add few ice cubes and mint leaves.
  • Serve immediately.