MEXICAN WRAP
Ingredients
- Tortilla: 1
- Refried beans: 25g
- Salsa: 25g
- Sour cream: 25g
- Iceberg lettuce: 15g
- Bell pepper: 40g
- Chilli flake
- Processed cheese: 25g
- Refined oil: 15ml
- Jalapeno: 10g
- Corn: 15g
- Roasted cumin seed: 3g
- Tomato ketchup: 15g
- Garlic: 4 cloves
- Onion: 1 piece
- Coriander: 4g
- Lemon: ½ tsp
Method
Heat a pan, add chopped garlic and saute it. Add thick slices of onion, bell pepper, corn, jalapeno and sauté. Add salt, chilli flake, tomato ketchup and mix well. Add cumin (crushed), coriander and lemon juice. Keep aside.
Take the tortilla and spread the refried beans. Then pour the filling on refried beans. Add iceberg lettuce, processed cheese, salsa and wrap it tightly. Heat another pan and add some oil. Place the wrap on the pan and cook till golden brown.
Remove and cut into two before serving with sour cream and salsa.
VEGETABLE DUM BIRYANI
Ingredients
- Biryani rice (soaked for 45min): 80g
- Salt
- Cinnamon: 4 pieces
- Cardamom (green): 6 pieces
- Clove: 6 pieces
- Star anise: 1 piece
- Lemon: 1
- Rosewater: 1tbsp
- Kewra water: 1tbsp
- Mitha attar: 3ml
- Garam masala ½ tsp
- Biryani masala: ½ tsp
- Milk: 100ml
- Saffron (soaked in hot milk): a pinch
- Mawa: 20g
- Sugar: 20g
- Ghee: 2tbsp
- Refined oil: 50ml
- Bay leaf: 1
- Sliced onion: 2 (medium size)
- Ginger garlic paste 2tsp
- Kashmiri lal mirch powder: ½ tsp
- Turmeric powder: 1tsp
- Cumin powder: ½ tsp
- Coriander powder: ½ tsp
- Cooking cream: 1 tbsp
- Green chilli: 3 pieces
- Coriander: 10g
- Mix vegetables (carrot, beans, cauliflower, green peas): 100gm
- Paneer: 25g
- Tomato: 1 big
- Baby potato: 15g
- Cashew: 10g
Method
For the rice: Take a heavy bottom pan and add five cups of water. When water comes to a boil, add a couple of cardamom, cinnamon, two pieces of clove, bay leaf, half of the lemon juice, salt and a piece of green chilli. Then add soaked rice and cook until it’s 70 per cent done. Strain and keep aside.
For fried onion: Take another heavy bottom pan, add refined oil. When the oil is hot, add onion (sliced) and deep fry.
For vegetable gravy: Remove 40ml of oil from the pan and add one tbsp of ghee. Add rest of the cardamom, cinnamon and clove in the oil. Then add another sliced onion and saute until golden brown. Then add ginger-garlic paste and cook for three minutes. Add chopped tomato and cook until tomato become soft. Add chilli powder, turmeric powder, cumin powder, coriander powder, and biryani masala. Next, add blanched mix vegetables, baby potato, salt and sugar. Pour some water into the masala to make the gravy and cook for a few minutes. Add while cooking cream, garam masala and fried paneer. Finish with lemon juice.
Assemble: Take a heavy-bottom pan, first add the gravy or vegetable yakhni and then pour the boiled rice; spread it. Sprinkle fried onion, chopped coriander, crushed mawa and hot milk. Then add ghee, cashew nut, garam masala, rosewater, kewra water, mitha attar and saffron milk. Cover with a lid for dum (15 minutes). Then rest for another 15 minutes be.
DAHI KEBAB
Ingredients
- Hung curd: 100g
- Milk powder: 50g
- Mawa: 30g
- Chopped green chili and ginger: 5g
- Almond: A few pieces, cut into half
- Salt
- Refined oil: 30ml
- Dry bhuna besan (optional)
Method
Mix hung curd with mawa, milk powder and chopped green chilli and ginger. Season and keep in the refrigerator until it becomes hard. Take small balls of the mixture and shape them into kebabs and put a piece on almond on top. Shallow fry in oil and serve with mint chutney.
SPAGHETTI AGIO E OLIO
Ingredients
- Spaghetti: 130g boiled
- Garlic: 25g
- Chilli flake: 2g
- White wine: 25ml
- Basil leaf: 5g
- Capers: 5g
- Olive oil: 20ml
- Chopped parsley: 3g
- Parmesan cheese: 15g
- Black pepper: 3g
- Salt
Method
Take a non-stick pan, add olive oil and fry sliced garlic. When the garlic is golden brown, add a few basil leaves, capers, wine and chilli flake. Add pasta and season with salt and pepper. Finish with parmesan cheese and chopped parsley. Serve with garlic bread.