Biryani, is a mixed rice dish from the Indian subcontinent. It is made with spices, rice and meat or vegetables. We are going to use traditional method of cooking biryani with use of some modern kitchen gadgets. It goes without saying that we will use lots of vegetables.

Preparation time: 60 minutes

Servings: 4

Kitchen instrument: Oven

Difficulty level: 5/10

Ingredient:

-          2 cups of rice

-          1 small bell pepper cut into small cubes

-          1 large plantain cut into large cubes

-          2 -3 carrots cut into small cubes

-          2 cups cut cauliflower florets

-          1 cup French beans cut small

-          1 cup green peas

-          6 cloves

-          6 cardamom

-          2 tej pata

-          1 tsp cinnamon sticks

-          1/2 cup cashew

-          1/2 cup raisins

-          1/4 cup milk

-          1/2 tsp saffron

-          1 cup plain yogurt

-          1/2 cup cilantro

-          1/2 cup mint leaves

-          Salt

-          1 tsp red chilli powder

-          1/4 tsp turmeric powder

-          4 tsp oil

Preparation:

1.       In a large pan boil some water.

2.       Add rice and cook until they are 3/4^th cooked. Do not overcook. There will be step later which will require more cooking of the rice.

3.       Add 1 tsp oil when rice is cooking along with cashews, raisins 2 cloves , 1 tej patta

4.       Drain rice and let it cool down.

5.       In a pressure cooker(You can use just pan) heat 3 tsp oil

6.       Add rest of the cloves, tej patta, cinnamon sticks, cardamom.

7.       Add vegetables and spices and stir well.

8.       Now add yogurt and I cup water.

9.       Cover and cook it until vegetables are cooked and tender. Also, it should have some thick gravy.

10.   You can just cook in a pan by covering or use pressure cooker.

11.   Soak saffron in warm milk.

12.   Now in a baking bowl, make one layer of 1/2 of the cooked rice. Now sprinkle half milk with saffron.

13.   Make layer of the vegetable and gravy.

14.   Finally make final layer of rest of the rice and sprinkle rest of the saffron milk.

15.   Cover with foil.

16.   Now bake covered casserole for 10 to 15 minutes in oven preheat at 350 degree F.

17.   Serve hot with garnish of cilantro and mint leaves.

Tips:

-          Do not overcook the rice when you boil it. Some of the cooking process will happen when you put it in oven. While preparing vegetable curry, you can add paneer. Also you can make multiple layers depending on the quantity you want to use.

I would say this is one of my favourites from dinner menu. Steamy Eggplant casserole would be a complete meal by itself with a drink of your choice. Use of the Parmesan cheese adds the Italian flavour to the dish. Parmesan cheese is also called King of Cheeses which is packed with protein and excellent source of calcium.

Ingredients:

-          1 eggplant

-          12 tomatoes

-          Salt

-          2 tsp sugar

-          Oil to fry

-          3 tsp olive oil

-          2 tsp red chilli flakes

-          1 tsp green chilli paste

-          1 tsp oregano

-          1 cup fresh basil leaves

-          2 cups of bread crumbs

-          1 cup all-purpose flour(Maida)

-          1 cup of milk

-          2 tsp corn starch

-          2 medium onions(Optional)

-          2 tsp minced garlic(Optional)

-          2 cups of mozzarella cheese thin slices

-          2 cups of parmesan cheese shreds or crumbles

Preparation:

-          Take eggplant and cut thin circles.

-          Arrange them on a flat baking tray or a platter and sprinkle it with salt.

-          Let it stand for an hour.

-          With a vegetable peeler, try to peel off skin of tomatoes.

-          Cut the tomatoes into small pieces.

-          In a Pan, heat oil until you see light smoke.

-          Add onions & Chillies and saute it until onions are transparent in colour.

-          Now add tomatoes, garlic, sugar and salt.

-          Stir and cover the pan for at least 15 minutes stirring occasionally.

-          Once the tomatoes are soft and juicy, turn off the heat.

-          Blend it to make coarse puree.

-          In a frying pan, heat the oil for eggplants to fry.

-          In a bowl, take milk and mix corn starch to thicken the milk.

-          Take bread crumbs and all purpose flour into two separate bowls.

-          Now dip each rounds into flour, milk and follow with dipping into bread crumbs.

-          Repeat the step one more time.

-          Fry the coated rounds until they are golden and crisps.

-          Now in a casserole, add 1/3^rd of the tomato puree.

-          layer in eggplant rounds and top with sliced cheese to cover the surface

-          Repeat the steps for at least 3 layers.

-          Bake the casserole until the cheese melts.

-          Serve it hot.

Tips:

-          The purpose of sprinkling salt on eggplant and let it stand is to cut the bitterness of the eggplant. You can skip the step only if you are in hurry.

-          Choice of cheese can be yours you can use just mozzarella if you want.

-          Healthier version: Lot of people wants to avoid deep frying eggplant. In that case, you can brush eggplant slices lightly with olive oil and bake them until tender. Use single layer of eggplant and top it with tomato puree and sprinkle some cheese. Bake another 3-4 minutes and serve with either side of Ravioli or a drink.

Casseroles are favourites for holiday season or family gatherings. This time I bring you recipe of a casserole with a Spanish touch to it. Anytime you make something Spanish, salsa and cheese goes without saying. Let us get started for delicious dinner.

Ingredients:

-          2 cups uncooked rice

-          7 cups water

-          1/2 cup green bell pepper cut into small cubes

-          1 tsp green chilli or raw jalapeno finely chopped

-          2 tsp Italian seasoning

-          1/2 cup tomatoes finely chopped

-          1 tsp red chilli sauce (unsweetened)

-          1/2 cup sliced pickled jalapeno

-          1/2 cup sliced black olives and green olives

-          1 cup shredded mozzarella cheese

-          1 cup shredded cheddar cheese

-          1 cup lettuce shreds

-          1 cup tortilla chips

-          6 Roma tomatoes

-          3 green chillies

-          Salt to taste

-          4 tsp olive oil

-          1/2 cup cilantro leaves

-          1 tsp lemon juice

-          Cup of thin slices of avocado.

Preparation:

-          Wash Rice and Soak in water. Use the pan that you will use to cook the rice

-          Soak for at least 30 minutes.

-          In a chopper add 6 tomatoes, 3 green chilli, salt to taste, 1 tsp Italian seasoning and 1/2 cup cilantro leaves.

-          Chop on high speed until you see coarse paste. Your salsa is ready.(you can add 1 small onion in the chopper)

-          Put the pan with rice on stove and turn on the heat. Add 1/2 tsp salt.

-          When water starts boiling, add 1 tsp lemon juice and 1 tsp olive oil.

-          Boil until the rice is almost cooked and transfer into drainer.

-          Drain all the water. Pour 2 glass of ice cold water over the boiled rice in the drainer. This step is to make sure that rice doesn't stick to each other.

-          Now let it cool completely.

-          In a pan add 2 tsp of olive oil and heat it.

-          Add chopped chillies, bell pepper, tomato and onion (optional). Bring it to sizzle.

-          Add 1/2 tsp salt, chilli sauce and 1tsp Italian seasoning.

-          Let it sizzle for 2 more minutes and now add rice and turn off the heat.

-          Mix it well in the pan.

-          Now turn on the heat and let it heat for a minute.

-          Stir it once and turn of the heat. Do not stir it too much since cooked rice is easy to break.

-          Your first layer of Rice is ready.

-          Grease the baking pan.

-          Transfer the rice to the baking pan.

-          Sprinkle 1/4th of both the cheese spread evenly.

-          On the top of cheese layer, spread salsa evenly.

-          Now is the turn for layer of jalapenos and olive slices.

-          Now top it with rest of the cheese and make a thick layer.

-          Microwave it for 4 minutes until the cheese is melted completely.

-          Take it out and layer it with avocado, (if available) lettuce shreds and thin tortilla chips.

-          Casserole is ready to serve.