HANDI BIRYANI

Use flamboyance when you serve handi biryani…open the seal with a little bit of drama as the aromas that escape foretell the wonderful contents…your effort in making it deserves all the accolades you will get. Preparation Time : 10-15 minutes Cooking Time : 30-45 minutes Servings : 4

INGREDIENTS Rice, soaked and drained 1 1/2 cups Onion 4 medium Saffron (kesar) a few strands Kewra water a few drops Salt to taste Green cardamoms 2-3 Black cardamom 1 Cloves 2-3 Cinnamon 1 inch stick Bay leaf 1 Carrot, 1/2 inch cubes 1 medium Cauliflower, cut into small florets 1/4 medium French beans, 1/2 inch pieces 10-15 Green peas 1/2 cup Oil 2 tablespoons + for deep-frying Caraway seeds (shahi jeera) 1/2 teaspoon Ginger paste 1/2 tablespoon Garlic paste 1/2 tablespoon Green chillies, chopped 4-5 Coriander powder 1 tablespoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Yogurt 3/4 cup Tomatoes, chopped 2 medium Garam masala powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves, chopped 2 tablespoons Ghee 2 tablespoons Ginger, cut into thin strips 1 inch piece

METHOD Chop one onion and slice the others. Soak the saffron in kewra water. Cool the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, cauliflower, French beans and peas and boil in three cups of salted water till three-fourth done. Drain and refresh under cold running water. Set aside. Heat plenty of oil in a kadai and deep-fry the sliced onions till golden brown. Drain on absorbent paper and set aside. Heat two tablespoons of oil in a thick-bottomed pan and add the caraway seeds. When they begin to change colour, add the chopped onion and sauté until golden brown. Add the ginger paste, garlic paste and green chillies and stir. Add the coriander powder, turmeric powder, red chilli powder and yogurt and mix well. Add the tomatoes and cook on medium heat till the oil seaprates. Add the boiled vegetables and salt and mix well. In a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle the saffron-flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Place the handi on a tawa and cook on low heat for twenty minutes. Serve hot with a raita.

HONEY AND FRUIT SMOOTHIE

HONEY AND FRUIT SMOOTHIE Sweetened with honey, this smoothie makes a quick nutritious breakfst. Preparation Time : 10-15 minutes Servings : 4

INGREDIENTS Honey 5 tablespoons Ripe bananas, peeled and chopped 3 Ripe mangoes, peeled and chopped 2 Lemon juice 2 tablespoons Yogurt 2 cups Ice cubes, crushed 8-10 Fresh mint leaves for garnish

METHOD Place banana and mango pieces in the freezer for one hour.Place the frozen fruit, honey, lemon juice and yogurt in a blender and blend until smooth. Add crushed ice cubes and blend again. Pour into individual glasses and serve, garnished with mint sprigs

BAILEY’S IRISH CREAM MOUSSE

BAILEY’S IRISH CREAM MOUSSE Irish cream adds a special flavour to this mousse Preparation Time : 10-15 mins Cooking Time : 2 hours Servings : 4

INGREDIENTS Irish cream 3 tablespoons Chocolate cookies, crushed 2 cups Unsalted butter 1/3 cup Milk 1/2 cup Gelatin 1 1/2 teaspoons Powdered sugar 1/2 cup Fresh cream 1/2 cup Chocolate shavings as required

METHOD Preheat oven to 180ºC. Melt butter in the microwave oven. Take crushed cookies in a bowl. Add melted butter and mix. Take ovenproof glass bowls and line their base with the cookie mixture. Press lightly and keep them in the preheated oven and bake for eight to ten minutes. Heat milk in a pan. Add gelatine and half the powdered sugar and stir till sugar and gelatine get dissolved completely. Strain the mixture into another bowl and set aside to cool. Whisk fresh cream with the remaining powdered sugar till stiff peaks form. Take the glass bowls out of the oven and cool. Add Irish cream and the milk-gelatine mixture to the whisked cream and mix. Pour over the cookie base and chill in the refrigerator. Decorate with chocolate shavings and serve chilled.

KESARI PHIRNI

KESARI PHIRNI Saffron makes this popular north Indian dessert extra flavourful Preparation Time : 30 minutes Cooking Time : 2 - 3 hours Servings : 4

INGREDIENTS Saffron (kesar) a few strands Milk 1 litre Basmati rice, soaked 50 grams Sugar 1 cup Green cardamom powder 1/2 teaspoon Rose water a few drops Pistachios, chopped 8-10

METHOD Bring the milk to a boil in a deep pan. Lower the heat and let it simmer till it reduces a little. Grind the soaked rice to a coarse paste. Add a little milk to it and mix to make it a little thinner. Add this to the reduced milk in the pan and cook, stirring continuously to avoid lumps. Add saffron and mix. Add sugar and cook till it thickens. Add green cardamom powder and rose water and mix. Take it off the heat. Add pistachios and mix. Pour into individual kasoris and set aside to cool. Chill and serve.