Posts Tagged ‘ easy ’

Quick Vegetable Biryani

Biryani had always been my all-time,any-time favorite..hmm..the smell of hot biriyani…hmm..makes me drool even at midnight.


Biryani is the easiest ‘rich’ food one can make.Of course,it needs some time.But its worth.Almost all ingredients required will be found in your kitchen cupborad..Also,when lot of vegetables are included,that too when the dish is prepared using very less oil or ghee,we can be assured that our diet is under control.Great as a lunch pack,appelaing for kids,great for using leftover vegetables..hmm,biryani is a budget food,isn’t it?OK,Now lets stop blabbering and start making biriyani in no time..


We’ll need


Assorted vegetables-2 cups

Onion-3 big

Ginger-Garlic-2 tspn

Tomatoes-2 small

Garam masala- 1 tspn

Turmeric powder-1/2 tspn

Chilly powder-1/2 tspn

Coriander powder-1-1 1/4 tspn

Green chillies-5-8 (as hot as you like it)

Grated coconut-1/2 cup

Cashew nuts soaked in water-4-6

Curd-1/2 cup

Mint leaves-1/4 cup

Coriander leaves-1/2 cup

Salt to taste

Basmati Rice- 2 cups

In a mixer,fine grind coconut and cashew nuts.


Heat oil in a pan and add cut onions.When they turn golden brown,add ginger-garlic (crushed or paste).Saute for few minutes until the raw smell is gone or until they start turning brown.Now add split green chillies.Add vegetables.Add coconut -cashew paste and saute for few minutes until the gravy thickens and the raw smell of coconut is gone.Now add all spices-garam masala,turmeric powder,chilly powder,coriander powder.Saute again for 2-3minutes.Now add diced tomatoes,curd,coriander leaves and mint leaves.Keep stirring carefully.Add salt according to taste.Add 3 1/2 cups of water.When it comes to boil,add washed basmati rice and cook on low heat.Add little ghee and serve hot with curd salad and Pappad..mmm…Pickle too is unavoidable..




  • We can use any vegetables that are not soggy or sticky-Use carrot,peas,potatoes,culiflower,cabbage,beans.
  • If you want a funky coloured biriyani,go ahead and add beetroot;-)
  • To avoid basmati rice from sticking to each other,you can roast it for few minutes in another pan,adding little ghee.Alternatively(a simpler solution) add little lemon juice to the boiling water.
  • This is a quick version.Authentic biriyani requires you to use whole dry spices and not simply garam masala.and we cook rice seperately and later add to cooked gravy.
  • To make this a non-veg dish,add some cooked or fried chicken pieces.
  • You can add raisins and cashew nuts while sauting oinions(again a simpler alternative instead of roasting them seperately and adding to rice.
  • Though compromising on cooking time may not yeild a dish as tasty as it ought to be,I can guarentee you that this one is as tasty as any other dum biriyani..


Give a try and enjoy!!

Tomato Fry in 10 minutes!

Though I vey well know that tomato fry is the simplest of recipes any person can prepare,I still wish to have a post on it,simply because I love it so much..Itz so easy and tastes good with any dish,may it be rice or chappathi.Moreover,Tomatoes are highly nutririous.They are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.Needless to say,tomatoes are frequently included in my menu.


We’ll need,


Onion-1 big

Tomatoes-2 big

Green chillies-3

Ginger(sliced into small pieces)-1/2 tsp

Garlic(sliced into small pieces)-1/2 tsp

Curry leaves-1 stalk

Turmeric powder-1/2 tspn

Kashmiri Chilly Powder-1 tspn

Salt-to taste

Heat oil in a pan and splutter mustard seeds.Add chopped onion,ginger,garlic,green chillies,and curry leaves..When onion turns golden brown,add diced tomatoes.When tomatoes soften,lower heat and add turmeric and chilly powder.Keep stirring and when oil seperates,add water(1/4 cup ) and cook for 5 mnts.Serve hot!!


Date ‘n’ Choco Fudge in 10 minutes

Itz date season here in Doha,and I see dates everywhere.I see dates when I open my front door(therez 3 date trees in my ‘garden’)..I see dates when I go outside(everywhere therez date trees and date trees alone).I see dates when I open my fridge(my husband brought a ton of dates-gift,gosh..)I see dates when I visit relatives(they too are blessed with dates gifts,**rolls eyes**).

Dates Dates Dates..I hate it..


This is the only friut that grows here and when itz season,all those with good varieties gift(get rid of) their dates to each other..I distributed my carton of dates among family members here.Most funny part is that,when we went there to ‘gift’ them dates,there is a ‘gift packet’ waiting for us..Guess what??DATES again….I yelled”Oh no..Not again” .


I don’t feel like throwing them away.God will punish me:( So I made up my mind to process dates in various forms..Dates cake,Dates pickle,Dates payasam,Dates fudge ..The list is still to continue;bcoz therez still much more dates left.

I dn’t like the idea of spending too much time in kitchen.Whatever I cook,I make sure it ends up fast( and tasty too).Herez a recipe that yummy and very easy.



We’ll need

Ripe dates(deseeded)-1 cup

Raisins-1/4 cup

Nuts of your choice-1/4 cup

Sugar-2 tspn

Honey-2 tspn

Vanilla extract-1 tspn

Butter-2 tspn

Cocoa powder-3 tbspn


Milk-2 tspn


(The list may seem long..But its all handy items that are available in the kitchen at any point of time.If you don’t have them,buy and store in refrigerator.Its worth buying as all these items are used in many recipes)

Melt butter over low heat,add cocoa and sugar.Stir for 2-3 minutes under low flame.Remove from heat.In a large bowl,mix all ingredients and stir .Add butter-cocoa mix and blend well.Now,you can either roll out into desired shapes with your hand,or you can remove to a greased pan and cut into pieces later.Serve cool.


P.S You can serve this with a scoop of ice-cream.

Yet another easy sandwitch

For specific reasons,I am so obsessed with the whole idea of having bread sandwitch for breakfast;-)


Mainly,we are too lazy fellows and wake up too late for office.Moreover,having a stomach full breakfast is not a comfortable thing to both husband and wife.So we have light food during that time of the day..We have Palada,Dosas(hmm..the smell of hot ghee is making me drool) and etc etc..I find different varieties of sandwitches and experiment them.Though am a lazy gal,I never serve my husband bread-butter-jam;bcoz I think that will be too cruel from my part.Here is a sandwich prepared in 10 mnts .It tastes different and the crunchy cucumber bites gives a new head start for the day.

We’ll need

Salad cucumber-1 big

Carrot-a small piece

Tomato-1 small

Green chilly-1 small

Mayonnaise/cheese-1 tspn

hot chilly sauce-1 tspn

Pepper powder-1/2 tspn

Salt-1/4 tspn


Cut all vegetables into small pieces.Toast bread lightly,applying little butter/ghee on outer sides.Spread the mix on bread pieces,remove crust if desired and eat it up as soon as possible.


P.S :

  • To a sandwitch mix,you can add whatever things you like..
  • Serve soon,otherwise the cucmber will become soggy and lose its crunchy taste as salt is present.

Mini Parathas and Beef Roast

Well,we call it “Porotta” as it is in my homeland.But here in Doha,we see this on menu cards as Parathas.Not only that they changed the name of our porotta,but also,they make it less tastier.Porotta here tastes less mainly because its not prepared using coconut oil.They use sunflower/corn oil instead.Back home,porotta makers use lot of coconut oil while rolling and swirling flour..Though it adds more taste and flavour,no way is it healthier.More oil means more fat..More fat means,endless list of diseases…Gosh..I still like those oily porotta.Sorry for that.

Making porottas is a teadious job.Kneading maida/all-purpose flour is still a night mare for me..Sometimes I shout at the dough,”Why the hell are you so inelastic”..grr..But the end result is tasty ,so its worth kneading hard:)

Basic recipe calls for eggs,but I use a less fatty and thus more healthier version


We’ll need

All purpose flour/Maida -2 cup

Baking powder-1/4 tspn

Hot boiling water-1 cup

Salt-1/4 tspn

Oil-2 tspn


In a large bowl,mix flour,baking powder,salt and oil.Add boiling water to this mizture,and stir throughly using a spoon(I use lenghty side of a long spoon).After 5-10 mnts( while the dough is still warm),knead it well.Don’t add more water.The more you knead,the more softer porotta is.Put the dough in a greased bowl and let rise for an hour.Keep in an air tight container or keep covered with wet cloth,else the dough will dry out.


Divide the dough into small-medium sized balls.Roll out the ball as big and as thin as you can.Use little flour  or oil if required.Now comes the “folding-session”.Apply a little more oil over the rolled dough.Using both hands ,make folds on the rolled dough(just like paper fans or saree pleates) starting from one end.Now,roll the pleated dough,like a spiral.(Trust me,its not complicated as it sounds to be).Alternatively,you can simply roll out the dough,fold into squares,roll again and cook.Again,keep the spirals covered in wet cloth or container,else,by the time we roll out them,it will be dried out and thus result in hard porottas.


Roll out each portion to medium thickness,as we’ld do for chappathi.Heat a saucepan and when medium hot,put in rolled out dough and add little oil or ghee on both sides and when both sides are brown,remove from heat.


When 3-4 porottas are done,smash them..Oh,don’t go hit them with hammer..Just keep them between your hands and clap your hands .This will, seperate layers in porota and make them little more softer.Serve warm.We can use with any side dish of our choice.I prefer it with spicy hot beef roast..Yummy!!Another recipe post will serve that purpose..