Vegetable lamb pulao

There are a number of recipes for meat pulao and vegetable pulao and I have a few myself

Fenugreek Lamb Pulao
Chicken Pulao
Chinese Okra pulao

All of these are super delicious and the one I made today with meat and lots of vegetables is my new favorite. As usual, the thing which consumes the longest time is preparing the vegetables.

Go ahead enjoy this one pot dinner


Vegetable lamb pulao (Rice cooked with lamb and vegetables and spices)

Lamb and vegetable pulao

Ingredients:

1. 2 cups basmati rice
2. 1 lb lamb cut into bite size pieces
3.  1.2 cup each of yogurt, chopped carrot, peas, chopped potatoes, cauliflower florets, American eggplant peeled and chopped, 1/2 bell pepper of your choice of color, spinach leaves
4. 1 medium small onion sliced
5. 2 tablespoons oil divided
6. 2 cups chicken broth
7. 2 cups water
8. 1/2 teaspoon each of salt, turmeric, coriander powder, cumin
9. 2 cardamom pods
10. 1 bay leaf
11. 2 cloves
12. 1 inch cinnamon bark
13. 1 heaped teaspoon ginger garlic paste
14. Heaped tablespoon each of mint and coriander leaves

In a pressure cooker add 1 tablespoon oil and fry the onions till they become dark brown. Add ginger garlic paste and fry for a minuet. Add eggplant and fry for 5 minutes. Beat the yogurt and add it to the cooker. Add all the spices and the lamb and cover and cook for 3-4 whistles.

In the mean time, wash and soak the rice in water. Prepare vegetables.

Heat the remaining 1 tablespoon oil in a wide heavy bottomed pan and add cumin and let it splutter. Add the cardamon, bay leaf, cloves and cinnamon and fry for a minute. Add potatoes and cauliflower and fry for 5 minutes. Add the rest of the ingredients and fry for 5 more minutes. Add the liquids and bring to a boil. Add the mint and cilantro and rice and the meat from the cooker to the pan. Cover and cook on low heat for 20 minutes or until rice is done. Enjoy with raita

Grilled vegetable and chicken salad

Sunday evenings come too fast and before you know it, its time to wind up the weekend and get ready for a busy week. Its always great to have a dinner which is super fast to make and healthy and yummy to eat.

Grilled vegetables and chicken salad

Grilled Chicken and vegetable salad

Ingredients:

1. 2 chicken breast cut into bit size pieces
2. Ingredients for marinating chicken : 1 teaspoon each of salt, fresh ground black pepper, garlic powder, onion powder, Italian seasoning + 2 tablespoons olive oil
3. 1 medium zucchini
4. 1 medium squash
5. 1 medium carrot
6. 1/2 red bell pepper ( 1 used 6 sweet peppers halved)
7. Ingredients for the vegetables : 1 teaspoon each of  1 teaspoon each of salt, fresh ground black pepper, garlic powder, onion powder, Rosemary, coriander powder + 2 tablespoons olive oil
8. 1 cup orzo pasta if desired...cooked to package directions

Cut the chicken into bit size pieces and add all the ingredients in #2 and set aside for 15-30 minutes.

Cut all the vegetables into bite size pieces and lay on a baking sheet and add all the ingredients in #7.

Preheat oven to 400 degrees. Bake the vegetables on the lower rack and chicken in the middle rack for 25 minutes. Stir mid way.

Take the vegetables out and bake the chicken for 5 more minutes.

Serve with orzo if desired or just vegetables and chicken if a sprinkle of cheese 

Blueberry breakfast cake in cup

Cake in a cup :D ...Cup Cake

Few months ago I made /blueberry breakfast cake which is awesome and my family loves it. Its a great make ahead breakfast but then I found this recipes of "Blue Berry mug cake on MyFoodStory.com and it is great and making things super fast...I am all for it.

I made teeny tiny modifications to the original recipes and it is great...super yummy and super fast to make.

Blueberry Breakfast/Dessert Cake in Cup

Blueberry cake in a cup

Ingredients:

1. 1 tablespoon butter
2.  2 tablespoons each of sugar, milk
3.  1/2 teaspoon each of rose essence or vanilla, baking powder
4.  1/4 cup all purpose flour
5. 1 teaspoon cream cheese cut into little cubes
6. Handful of blueberries

Melt the butter in the cup and mix it with sugar milk and vanilla or rose essence. Add the flour to it along with a tiny pinch of salt and baking powder and mix well. Top with cream cheese and blue berries and microwave it on high for 1 minute to 1 minute 10 seconds. Let it cool a bit and enjoy 

Chinese style soya chunks stir fry

Soya chunks or imitation meat as they were sometimes called in India are yummy. But you would have to know how to cook them. I have eaten some pretty delicious dishes made with them. Today I made Chinese style soya wadi stir fry and it turned out great

Chinese style soya chunks stir fry(Soya chunks cooked with Chinese flavors)

Chinese style soya chunks stir fried

Ingredients:

1. 1 cup soya chunks, added to boiling water and boiled for 3 minutes and set aside for 5 more minutes. 
2. 1/2 bell pepper cut into chunks
3. 1 medium small red onion chopped
4. 1 tablespoon  corn starch
5. 1 tablespoon each of soya sauce, white vinegar
6. 2 tablespoons tomato keychup
7. 3 tablespoons oil divided
8. 2 big cloves of garlic
9. 2 green onions chopped

Drain the soya chunks and when they are a little cooler squeeze as much water as possible. Mix in the  corn starch and set aside.

Mix the vinegar, soya sauce and ketchup and set aside

In a pan add half of the oil and fry the soya chunks on medium high heat for 10-12 minutes. Stirring occasionally until they become crispy. Drain and set aside.

IN the same pan add the remaining oil and fry the onions and bell pepper on medium high heat for 5 minutes. Add the rest of the ingredients and stir well and cook for 2 minutes. Add the sauce and stir to combine. Garnish with green onions and cilantro if desired and enjoy with fried rice

Cabbage egg salad

I was making my special egg curry and I was slicing cabbage for the same and the cabbage looked sooooo fresh and yummy to eat. So I decided to make egg salad for myself with cabbage and it was great. More than me, my mini me finished it.

This one is perfect for a one person meal and it is super fast to make, super great to eat and healthy

Cabbage egg salad

Cabbage egg salad

Ingredients:

1. 1 1/2 cup finely shredded cabbage
2. 2 hard boiled eggs peeled and chopped 
3. 1 tablespoon each of olive oil mayo, dijon mustard, honey mustard, sour cream
4. 1 teaspoon poppy seeds or papitas
5. 1-2 stalks of green onions chopped
6. 1 tablespoon raisins
7. 1/4 teaspoon each of salt and fresh ground black pepper
8. 1 teaspoon lemon juice if desired

Mix all the ingredients together except eggs. When all ingredients are mixed well, add egg and raisins and combine with a gentle hand. Freeze until ready to use or eat immediately 

Simple crispy roasted cauliflower

Roasted Cauliflower is one of the best recipes in case you season the cauliflower well otherwise its just BLAH. This recipe is my second recipe for roasting and it makes the cauliflower more crispy than the other roasted cauliflower recipe

Note: I did not use any turmeric or any other ingredients which give color to my dish. I used the yellow cauliflower instead of white as I was feeling bored of white cauliflower

Simple crispy roasted cauliflower

Crispy roasted cauliflower

Ingredients:

1. 1 medium small cauliflower (any color you prefer) ( I used Yellow cauliflower) cut into florets
2. 2-3 tablespoons olive oil
3. 1 heaped teaspoon corn starch
4. 3/4 teaspoon each of salt, garlic powder
5. 1/2 teaspoon black pepper
6. 1 tablespoon each of soya sauce, white vinegar
7. 1 teaspoon coriander powder (optional)

Mix all the ingredients together.

Bake at 400 degrees oven (mine was a black baking sheet, so I baked at 345 degrees) for 40 minutes. Turn the cauliflower mid way. Enjoy

Also try Roasted Cauliflower Hummus

Cherry Rhubarb squares

This week was the first week of school and my son's project was to try 3 new things which he never tried before. It gave me an opportunity to try something which I have been thinking of trying for a very long time...Rhubarb.

The Rhubarb I got was not crimson or red but was mostly green and about 1/3 of the bottom was a mix of red and green. But none the less I got it and made it into the cherry Rhubarb squares, which started flying off the baking sheet even before I could take a picture. It is great. Only thing is I used a little bit more cherries than in the recipes cause I had some leftover cherries getting close to their end of life

Cherry Rhubarb squares

Cherry Rhubarb squares

Ingredients:

For the Crust and Topping

1. 2 1/2 cups all-purpose flour
2. 1/2 cup finely ground pistachios
3. 1 cup sugar
4. 1 tsp. baking powder
5. 1/4 tsp. salt
6. Zest from 1 lemon
7. 1 cup (16 tablespoons) unsalted butter, cubed and chilled
8. 1 egg
9. 2 tsp. vanilla extract

For the Filling

1. 2 stacks rhubarb sliced
2. 2 cups cherry halves (stemmed and pitted)
3. 1 tablespoon corn starch
4. Juice from 1/2 lemon

Pre-heat your oven to 375 degrees. 
Mix together the flour, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Mix them together to form a crumbly mixture. (I used 2 tablespoons whole mix as the mixture was very dry)
In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
Transfer about two-thirds of the dough into your prepared 9x13 baking pan. Press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
Bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving. Enjoy with whipped cream or as is