Indian Zaayeka

Veg biryani is an aromic rice dish made by coking basmati rice with mix veggies, herbs and some spices. It only takes 30 minutes to prepare & makes a perfect meal for your kid’s lunch box.  I ngredients • 2 cups of rice • 2 onions • 1 cup peas • 2 carrots • 1 cup cheese pieces • 2 potatoes • 1 small flower of cauliflower • 2 green chilies • 1 piece ginger • 4 tomatoes • 4 tbsp Ghee vegetable biryani • 1 tbsp cashew nuts • ½ teaspoon cumin • ½ teaspoon red chilli powder • ½ teaspoon turmeric powder • 4 cloves • 4 small cardamom • 2 pieces of cinnamon • ½ teaspoon saffron • ½ cup milk • Salt to taste Method • Wash rice and put salt and lightly boil them. • Finely chop the onion. • Heat ghee in a pan. Put onion and fry in it. • Put cloves, cardamom, cinnamon and add cashew nuts after onions become pink. • Now add cumin and ginger and grind green chillies. • Fry a little bit and add grind tomatoes.

Summer is full of raw mangoes. People make chutney, pickle, murabba and unripe mango drink with raw mango. Today we are going to cook sweet and sour mango murabba. Which is very much liked by the kids. So let's cook kid’s favorite mango Murabba. Ingredients Raw mango- 1 kg. Sugar – 1 kg. Mango murabba Method Ø After peel off the Raw mangoes make cubes of it. Ø Then, to soften these cubes, make cotton cloth bins and put the cubes in it and put it in boiling water. Ø After being soft, remove the cubes from the water and prick them with the help of a fork. Ø Prepare syrup with sugar and water. The syrup should be of Two-string consistency. Ø When such consistency comes, then add the cubes of mango in it. Ø When the syrup is cooked well and the three-string consistency comes, then turn off the gas and add finely chopped cashews and almonds. Ø Cool and store it in airtight jars. Veg omelette  

A gujiya is a sweet deep-fried dumpling made with suji or maida and stuffed with a mixture of sweetened mawa and dried fruits. With origins in the Indian subcontinent. Gujiyas are also known as Purukiya, Karanji and Ghughra Ingredients Flour – 250 gm. Mawa – 200 gm. Raisins – 25 gm. Coconut – 25 gm. Sugar – 200 gm. Small cardamom – 10 gm. Chironji – 10 gm. Ghee – 50 gm. Silver paper – 3 or 4 Method MAKING GUJIYA PASTRY Ø Heat the ghee and put it in the flour and begin to knead. Ø Pour a little water according to need to form a bread crumb like texture. Ø Knead the dough till firm. Cover the dough with a moist cloth and keep aside for 30 minutes. Gujiya MAKING GUJIYA STUFFING Ø Roast mawa on medium flame. Ø When it cools down, add sugar, raisins, chironji, coconut and cardamom to it. ASSEMBLING AND MAKING GUJIYA RECIPE Ø When Mawa and Sugar are properly mixed, make Maida's small Ball. Ø Roll each ball with the rolling pin

Various dishes are made from khoya. Khoya Barfi is very tasty and can be made very easily.                                                                                                                                    Let's make barfi of Khoya or mawa. Material Reduced dry milk (Khoya) – 500 gm. Pistachios – 20 gm. Sugar – 250 gm. Almond - 20 gm. Ghee - 50 gm. Cashew - 20 gm Small cardamom – 5 or 6 Coconut powder - 20 gm. Khoya Barfi Method Ø Put ghee in the pan and fry the dry milk on a low flame. Ø Then take a cup of water in another vessel and make double wire syrup. Ø Remove the syrup from the flame and fry the reduced dry milk into it until it becomes a thick mixture. Ø After this, spread the mixture with ghee in a plate and let it be frozen with pistachios, almonds and coconut, cashews and cardamom powder. Ø Then cut the desired size from the knife and put it in the fridge for a while.     You should also try this yummy dess

Eggless Moong Daal omlette recipe - a delicious vegetarian made with gram flour, paneer, carrots, curd and Indian herbs and spices. Material Veggie omelette Moong bean pulse (Moong Daal)- 100 gm Gram flour - 1 tbsp Semolina - 1 Tbsp Carrot- 1 large Tomatoes - 1 large Cauliflower - 25 gm Onion- 1 large Green chili - 3 or 4 Green Coriander - 2 Tbsp Paneer - 25 gm Curd-½ cup Coriander Powder- ½ Tbsp Cumin powder-½ Tbsp Red chilli powder - ½ Tbsp Ghee or refined - 1 Tbsp Salt - according to taste Method Ø Take moong bean pulse and add gram flour, paneer, semolina and all finely chopped vegetables. Ø Add coriander powder, cumin seeds powder and red chilli powder, finely chopped green chillies, salt and curd and make a fine solution of it. Ø If the solution is thickened then dilute it with water. Ø Spread some ghee on the pan and spread it with the help of a bowl. Cook on the low flame from both sides.   Vegetable malaai k

Raita  is the common name of a condiment, originating from the Indian subcontinent, made with yogurt (curd) and boondi are the fried droplets of batter made from gram flour (Besan). So let’s start cooking Ingredients Boondi Raita Curd – 250gm Boondi - 50gm Raw cumin seeds powder– ¼ Tbsp Roasted cumin seeds powder- ¼ Tbsp  Black pepper powder - ¼ Tbsp Coriander powder – ½ Tbsp Asafetida – 1 pinch Black Salt - ¼ Tbsp White salt - according to taste Method Ø Whisk the curd and mix salt, black pepper powder and coriander powder in it. Ø After soaking in water or water of curd for about half an hour put the boondies in the curd. Ø Add black salt, raw and roasted cumin powder and asafetida in it. Ø Garnish with green coriander. Mint potato Raita Banana Cutlets Cheese Pops

If you need something that will complement the spicy biryani and will provide a cooling after-effect so you should definitely add this awesome Aloo-Pudina Raita to your menu.                                                                                                                                                                                                                         Ingredients Curd – 250 gm. Potato – 100 gm. Mint leaves - ½ Cup Cumin - ¼ Tbsp Black Salt - ¼ Tbsp Asafoetida (Heeng) – 1 pinch Red chilli powder - ¼ Tbsp Dry mango powder -1/4Tbsp Salt - According to taste Method Ø In a large bowl whisk curd. Ø Now add Red Chili Powder, Roasted Cumin Seeds Powder, Dry mango powder, Salt and roasted asafoetida. Ø Whisk all the ingredients into the curd. Ø Wash the mint leaves and grind the thick sauce. Ø Boil potatoes and mash. Mix it in the curd very well. Ø Raita is ready to be served. Garnish the raita with red chili po