Can you cook pasta? Do you know how to chop garlic? Yes? Then you’re in business! This peanut noodles recipe is easy and fool proof! You can make it ahead of time and it will keep well in the fridge for up to two days. Plus, it tastes great warm or cold. This easy peanut noodles recipe is perfect for a quick dinner, packed lunch or picnic.

Broccoli is easy to chop, and cooks very quickly, so its perfect in this easy, fuss free recipe. But If you want to add other vegetables to this noodle dish, here are some suggestions. Just make sure the total amount of vegetables is about 3 cups.

- Shredded raw cabbage
- Shredded carrots
- Chopped cucumber
- Red peppers cut into strips
- Bean sprouts
- Wilted kale
- Baby corn
- Fried tofu cubes

Easy Peanut Noodles Recipe

serves about 3

Ingredients
2 cups broccoli florets
8 oz linguine or spaghetti

for the sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
3/4 tablespoon lime juice
1 tablespoon sesame oil. Substitute with canola oil.
1-2 garlic cloves, minced
Crushed red chili flakes, as much as you like

2 tablespoons chopped green onion or cilantro or parsley for garnish

Method
1. In a large pot, bring plenty of salted water to a boil.

2. While water is coming to a boil, work on the sauce. Place all sauce ingredients (peanut butter through red chili flakes) in a bowl. Add 3 tablespoons of water, and whisk everything together till a sauce forms. Set aside.

3. When the water boils, add the broccoli florets and continue boiling till the broccoli is bright green and crisp-tender, about 1 minute. Using a slotted spoon, remove the broccoli from the water and place in a wok.

4. Bring the same water back to a boil. Then add pasta to the water and cook according to package instructions. Make sure you dont over cook the pasta. Drain well.

5. Add the drained pasta to the wok with broccoli.

6. Pour the peanut sauce all over the pasta and toss well. Taste the pasta, if it needs more salt, add soy sauce half a tablespoon at a time, tossing and tasting as you go.

7. Garnish with chopped green onions, cilantro or parsley. Serve warm or cold.

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Here is a vegetarian recipe for thanksgiving that is both easy to make AND a show stopper! With this baked acorn squash stuffed with brown rice mushroom pilaf, you won’t even miss the turkey. And you can easily make this dish the day before and just warm it in the microwave – so it’s a stress free thanksgiving main dish!

If you are making this dish ahead of time. Keep the baked squash and the pilaf separate. Heat them separately in the microwave and then spoon the pilaf into the squash just before serving.

Keep in mind that different brown rices need different amounts of water. And they may also have different cooking times. The 1 cup water and 50 minute cooking time I’ve given you is a guideline. So check the package instructions on your brown rice.

Mushrooms will let out water, so its important to cook them on high heat. I find that crimins dont let out as much water and recommend you use criminis if you can.

I love halloumi cheese and will find an excuse to put it in anything! But this recipe is stellar even without it, so leave out the halloumi if you wish. But if you do use the halloumi, keep in mind it’s a salty cheese – so add less salt to the rice to compensate.

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

serves 2

Ingredients
For the squash
1 acorn squash
For the Pilaf
1 1/2 tablespoons butter
½ a cinnamon stick
2 cloves, optional
5  oz (about 2 cups) chopped mushrooms – either white button, crimini or portobello.
2 cloves of garlic, minced
1 sprig of thyme
1/2 cup brown basmati or long grain brown rice
Salt
¼ scant cup cubed halloumi cheese, optional
1 tablespoon dried cranberries or raisin, optional

Method
Pre heat oven to 400f

1. Cut the squash in half. Using a spoon, scrape out the membrane and seeds. Bake on a parchment lined baking sheet, cut side down, for about 30 minutes or till the squash is fork tender.
2. When the squash is done, cut off the tips to that the squash sits up steadily.
3. While squash is baking, work on the mushroom pilaf – heat butter in a large, deep skillet. Add cinnamon and cloves and let sizzle for 30 seconds.
4. Toss in the mushrooms and cook undisturbed on medium-high heat, till the mushrooms brown.
5. Then reduce heat to medium, add garlic, thyme, rice and salt. Stir for about 2 minutes.
6. Pour 1 cups water and bring to a boil. Then reduce heat to low, cover the pan and simmer till the rice is done, about 50 minutes.
7. When the rice is cooked (but shouldn’t be mushy), turn off the heat and let it sit covered for 10 minutes. Then fluff with a fork. Fish out and discard the cinnamon stick and cloves.
8. Stir in halloumi cubes if using.
9. Spoon the pilaf into the squash cavities.
10. Sprinkle with dried cranberries or raisins, if using.

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If you read my previous post on my homemade curry powder recipe, you are already anticipating this post! This is a pumpkin and spinach curry recipe using my home made curry powder. The curry powder takes just 12 minutes to make and there is nothing like freshly roasted and ground spices in your curry!

The curry powder is a really simple recipe using just coriander, cumin, fennel seeds, dried chili and turmeric. But heres a great trick to get two layers of flavor from this simple curry powder – add most the curry powder to the pumpkin and cook it till the pumpkin is done – this will give the spices a mellow, rounded flavor. Then, add a little more curry powder right at the end of cooking; this will add another layer of fresh spice taste.

Any yellow flesh winter squash will work with this recipe. Today I’ve used pie pumpkin. But I often make this recipe with butternut squash, which my husband and I both love.  You can also use potato or sweet potato, or mixed vegetables.

Making this easy vegan curry during the holidays? Sprinkle some dried cranberries over the curry when its done for added sweetness and a festive look.

How to to peel a winter squash like butternut, kabocha or a pumpkin

1. Using a sharp chef’s knife, cut the squash or pumpkin in half.
2. Then using a spoon, scoop out the seeds and thready bits from the cavity.
3. Lay the squash or pumpkin cut side down. Using one hand to hold it down and stabilize it, take a sharp, preferably serrated knife, and carefully slice off the skin.
4. Then cube the squash.

Pumpkin  and Spinach Curry Recipe

Serves about 4

Ingredients
2 tablespoons vegetable or canola oil
¼ teaspoon black mustard seeds, optional
¼ teaspoon Cumin seeds
6 Curry leaves, optional
1 medium onion, diced
4 cloves garlic, minced
1 recipe homemade curry powder (5 tablespoons), see this post for recipe
4 cups peeled and cubed (1 ½ inch cubes) pie pumpkin or butternut squash or kabocha squash. See post above on how to peel squash.
2 cups water
1 cup coconut milk (about half a 14oz can)
3 cups tightly packed baby spinach

Method

1. Heat oil in a large saucepan and add mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir till fragrant, about 30 seconds.
2. Add onions and cook till they are light brown
3. Then throw in the garlic and cook for 30 seconds or till fragrant.
4. Sprinkle 4 tablespoons of curry powder, stir, then add the peeled, cubed squash or pumpkin and salt.
5. Pour in 2 cups of water and bring to a boil. Then reduce heat to a lively simmer, cover the pot and let the squash or pumpkin cook till it is fork tender, about 20 minutes.  If the water is drying up before the pumpkin is done, add more water, half cup at a time. If there is too much water in the pot, boil it uncovered, till there is only about 3/4 cup water remaining.
6. When the squash/pumpkin is cooked, add the coconut milk and remaining 1 tablespoon of curry powder. Stir and bring back to a boil.
7. When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minute.
8. Optional – for added sweetness, garnish the curry with some dried cranberries, or stir in up to one teaspoon of sugar.
9. Serve hot with rice, roti, bread or quinoa.

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I love Singapore rice noodles – pan fried thin rice vermicelli with curry powder and turmeric. But most the ones you get at restaurants have fish sauce and or meat. So I make my own vegetarian Singapore rice noodles. Funnily, this dish is not Singaporean –  you won’t find it in Singapore. It is most likely an invention of Hong Kong chefs. Irrespective of its origins, this is a great vegetarian noodle dish!

I use S&B Oriental Curry powder for this recipe. For more about curry powders, read this post.

And the mushroom flavored soy sauce I use is Healthy Boy brand. If you cant find it, substitute with regular soy sauce.

Tips for perfect Singapore rice noodles

• Don’t over soak the noodles. Read package instructions and make sure the noodles aren’t sitting in water longer than needed. Drain the noodles well. If you land up over-soaking the noodles, try to rescue them by spreading the drained noodles on a large platter and placing them under a fan, this should dry them out a bit.
• Don’t over cook the vegetables, they will get soggy.
• Use medium-high heat, this will ensure that the vegetables and noodles don’t get soggy.
• Work quickly. Have all the ingredients prepped before hand, and then work quickly. Don’t let the vegetables or the noodles sit in the wok for too long. When you add the noodles and sauce to the wok, if you feel you are taking too long (over 2 minutes) to mix everything well, take the wok off the heat, and mix the noodles. You can then re-heat the noodles before serving.
• Remember that every curry powder is different. Some are spicier/hotter than others. You may have to use more or less depending on the curry powder you use. Taste the noodles at the end, and add more curry powder and soy sauce if needed, then re-heat.
• The taste of Singapore rice noodles develops over time (because of the curry powder), so it tastes even better the next day!

Singapore Rice Noodles Recipe

serves about 4

Ingredients
6 oz rice sticks, also called rice vermicelli or rice noodles
For the sauce
2 teaspoons curry powder, I recommend S&B Oriental curry powder
½ teaspoon turmeric
Crushed dry red pepper, to taste
3 tablespoons soy sauce
1 teaspoon brown sugar, optional
½ teaspoon vinegar, optional
1 tablespoon mushroom flavored soy sauce (available in Asian markets), substitute with soy sauce

For the noodles
1 tablespoon vegetable oil
1 heaping teaspoon garlic paste (use a mortar and pestle or grate in a microplane)
1 heaping teaspoon ginger paste (use a mortar and pestle or grate in a microplane), optional
1 medium carrot, peeled and cut into matchsticks
1 red pepper, cut into thin strips
1 1/2 cups shredded cabbage
1 cup cubed fried tofu, available in Asian markets
1 tablespoon sesame oil
1 heaping cup beansprouts
3 scallions, chopped
4 lemon or lime wedges
Chopped cilantro for garnish

Method:

1. Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes).Drain well and set aside in the colander.
2. Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside.
3. Heat oil in a large wok, that is atleast 12 inches wide. Add the ginger and garlic and let them sizzle on medium heat, till fragrant and lightly browned.
4. Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.
5. Throw in red peppers, carrot, cabbage, and tofu.
6. Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
7. Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce.
8. Turn off heat and add sesame oil, bean sprouts and scallions. Toss well.
9. Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles.

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If you’ve ever wondered what’s the best curry powder brand, look no further! I’ve taste tested a bunch of curry powders and present to you my favorites and how to use each one of them. This also kicks off my curry series – a month of easy curry recipe posts using, of course, curry powders! I will post one recipe a week for a curry from around the world, and also post a recipe for how to make your own curry powder.

But first, let me make something clear. There is no such thing as curry powder. Not in India at least. The first time I ever heard of a curry powder was outside India! In my own language, Tamil, the word “Kari” simply means either vegetables (“kai kari”) or meat.

Every Indian dish that requires powdered spices uses a blend that is unique to that dish. So there is no standard curry powder in India. (Just like how there is no standard curry in India). An Indian cook will roast and powder whole spices for each dish, specifically for that dish. A cook in India may also use a combination of different already ground spices.

So what exactly is curry powder? It’s a western, British invention. It is a blend of different powdered spices like turmeric, chili, coriander, cumin, fennel, cinnamon etc.  Instead of the various spice powders used in Indian cooking, you can use an already blended curry powder.

As inauthentic as curry powder is, I like its convenience. There are some great blends out there, and are usually the only ‘spice’ you need when making a dish. So curry powders are an easy shortcut and I like using them. They are especially handy for making quick dishes with great curry flavor. 

The Best Curry Powders

(in my opinion)

Note: This curry powder taste test is by no means exhaustive. I know there are many brands in the market that I haven’t tried. And I haven’t even addressed Thai and other curry powders/pastes/blends etc. I will reserve them for a future post.

Frontier Indian Curry Powder

Predominant flavors are roasted cumin and lemon peel. Light, and fresh tasting.
Available in some grocery stores and online
Use in
-          Light curries
-          Summer vegetables
-          Salad dressing

Recipes – Zucchini cauliflower curry , Curried tofu salad with Jicama

S&B Oriental Curry Powder

A mild, well balanced, well rounded blend.

Predominant flavors are turmeric, coriander, garlic.
Available in most grocery stores, Asian markets and online
Use in
-          Japanese curries
-          Tofu dishes
-          Recipes involving fruit and or a little sweetness

Recipes- Tofu and broccoli curry, Khao soi curry noodles

Penzey’s Hot Curry Powder

Spicy, with predominant chili and coriander flavor
Available at Penzey’s stores and online
Use in
-          Coconut milk based curries
-          Lentils, beans
-          Paneer or tofu

Recipes- Curried kale and white bean patties, Chickpea bunny chow

McCormick Gourmet Collection Curry Powder

Savory taste, with predominating onion flavor.
Available in grocery stores and online
Use in
-          Roasted vegetables
-          Pasta dishes
-          Root vegetable dishes

Recipes- Potato curry

Kitchen King by Badshah

Spicy, intense and complex. This blend is also made by MDH and Everest brands.
Available in Indian grocery stores and online
Use in
-          Rich sauces and gravies
-          Nut and cream based curries
-          Lentils

Recipes- Masala stuffed okra (use instead of the masala in the recipe)

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My husband loves this easy zucchini and cauliflower curry and requests it at least once a week. I will vary the vegetables depending on what’s available and what we are in the mood for. I’ve made this curry with eggplant, green beans and potatoes. I’ve made it with pumpkin and kale. I’ve also made it with cubed paneer,  green peppers and baby corn. This recipe is versatile!

A make ahead tip: Because I make this curry so often (did I mention we love it?!), I’ve started making the curry sauce in bulk and freezing it. It’s easy. Once you are done with step 5 in the recipe below, just spoon the curry sauce into ice cube trays and freeze it. When solid, put the frozen curry cubes in freezer bags and return to the freezer.

You now have a delicious vegetarian, vegan curry base sitting in your freezer to pull out anytime and heat up along with vegetables of your choice!

I prefer the taste and convenience of canned tomatoes for this recipe. If you want to use fresh tomatoes, core them, and puree them in a blender. You will need 3 cups freshly pureed tomatoes + about 1 cup water. If the fresh tomatoes make a tart curry, you will want to add a little sugar at the end of cooking.

My favorite tomatoes to use for this curry:
-          Muir Glen fire roasted diced tomatoes
-          San Marzano crushed tomatoes
-          Del Monte diced tomates with basil, garlic and oregano

And the curry powder I used is Frontier Indian curry powder from Whole Foods, which is mild, very fragrant, tasty and has a hint of lemon peel. If you use a stronger curry powder, you may want to use less.

Easy Zucchini and Cauliflower Curry Recipe

serves 3-4

Ingredients
1 ½ tablespoons Oil
½ teaspoon Cumin seeds, optional
A pinch of asafetida, optional
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
¼ cup coconut milk
Chopped cilantro or mint for garnish

Method
1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

4. When the onions are browned, add minced garlic and stir for 30 seconds.

5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4^th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

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Who doesnt love an easy, healthy quinoa salad! This spicy quinoa, black bean and asparagus recipe is a variation to quinoa salad. Its served veggie bowl style, with toppings of your choice and a dollop of sour cream.

You can use pinto beans or chickpeas instead of the black beans if you like. The recipe says 1-2 chipotle peppers; use them according to your taste. For an extra spicy kick, I also add some paprika, but its totally optional.

Select slim, tender asparagus, they will cook quicker. If you use thicker asparagus, make sure you cut them smaller.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

serves about 4

Ingredients
1 tabespoon olive oil
1/2 a red onion, peeled and sliced thin
1 red pepper, sliced
3 cloves garlic, minced
1 1/4  cups quinoa
½ teaspoon paprika, optional
1-2 chipotle peppers in adobo sauce, minced
1 teaspoon dried oregano
30 thin asparagus spears (about 8oz), each cut into three pieces
One 15 oz can of black beans, drained and rinsed (about 1 ½ cups)
1 cup sour cream, I used low fat

Method
1. Heat oil in a saucepan and add onion, red pepper and garlic. Saute on medium till the onion and pepper is soft.
2. Add the quinoa, paprika if using, chipotle peppers and oregano. Stir for about 30 seconds.
3. Add 2 1/2 cups water and salt to the quinoa. Let it boil. Then reduce heat to low, cover with lid and let it simmer for about 12 minutes.
4. Two minutes before the quinoa is done (at approximately the 10th minute), add the asparagus to the pot, cover again and let the quinoa and asparagus cook for about 2 more minutes.
5. Removed lid, add black beans, and fluff the quinoa with a fork.
6. Serve with a dollop of sour cream and any of the other toppings below.

Optional toppings  – pick what you like
Chopped tomato
Sliced avocado
Chopped green onion
Diced mango
Sliced Olives
Shredded pepper jack cheese or cotija cheese
Chopped cilantro or parsley or green onion
Chopped calnuts
Lime wedges

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On a busy weeknight, this is my go to dish. Its quick and easy to make if you have pressed tofu lying around. I like to serve this hot and sweet marmalade glazed tofu with some steamed broccoli and brown rice for a complete meal.

If you are not a tofu fan, but want to start incorporating some tofu in your meals, this is the perfect dish to start with. The glaze is sweet, spicy, and coats the tofu beautifully. I like to cut the tofu into small triangles (a method I learned from Vegan Yum Yum). The thinner you cut the tofu, the better results you will get with this recipe.

I originally posted this recipe a long time ago as sticky orange tofu thins. This continues to be one of my most popular posts, so I thought I should repost it, with updated photos. Checkout the old post to see what rubbish my photos were!

My original recipe requires you to slice the tofu as thinly as you can, that way you get to enjoy more of the orange glaze with every bit of tofu.

Hot and Sweet Marmalade Glazed Tofu Recipe

Inspired by this recipe from Vegan Yum Yum
Serves about 2

Ingredients
one 15 oz package of firm tofu, drained and pressed
A few drops of oil
For the glaze
4 tablespoons soy sauce
4 tablespoons orange marmalade. Substitute with brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon or to taste sriracha or any other hot chili sauce
1 tablespoon chopped mint or cilantro for garnish

Method

1. Slice the tofu into small triangles. The thinner you slice the tofu the better
2. Whisk together the marmalade, soy sauce, lemon juice and sriracha and set aside
3. Heat a few drops of oil and large, flat non-stick skillet. Place the tofu slices on the pan in a single layer. Don’t over crown the pan, do this in batches if needed.
4. Cook the tofu on medium heat, till it is browned on both sides. Gently press on the tofu using the back of a wide spatula to release any excess water, as the tofu cooks.
5. When the tofu is browned, reduce heat to low and pour the glaze all over the tofu
6. Let the glaze bubble and thicken, while stirring gently and flipping the tofu slices. This will happen quickly, so make sure you keep the heat on low to prevent the marmalade from burning. When the glaze has thickened and the tofu is well coated, about 1 minute, turn off the heat.
7. Garnish with chopped mint or cilantro
8. Serve with steamed broccoli and brown rice

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When I want a quick, comforting meal with no fuss, I turn to this barley khichdi. A traditional Indian khichdi is made with rice, moong dal (yellow mung beans) and turmeric and is cooked to a risotto like consistency. I use barley instead of the rice to create a curried Indian barley khichdi. This vegetarian barley khichdi is tasty, easy to make and will please the whole family! Plus, you can easily cut out the ghee and use oil instead to make this khichdi vegan.

I recommend you use pearl barley in this recipe. Pearl barley cooks quicker than the non-pearled kind.  What’s the difference between pearl barley and hulled un-pearl barley? Hulled barley has its outer husk on, so it takes longer to cook. Pearl barley has its outer husk removed, therefore it cooks quicker. If you use hulled barley for this recipe keep in mind you will need to give it more time and water to cook.

Add a handful of frozen mixed vegetables or a little cubed carrot and some peas if you wish. Also use less dal, according to your preference.  This is a very forgiving recipe. If you have a pressure cooker, feel free to cook this in a pressure cooker.

Barley Khichdi Recipe

serves about 2

Ingredients
1 1/2 tablespoons butter or ghee
¼ teaspoon cumin seeds
1/8 teaspoon asafetida, optional
1 green chili, slit. Optional
½ onion, minced
1 small tomato, chopped finely
¼ teaspoon turmeric powder
½ cup pearled barley
¼ scant cup yellow moong dal. Substitute with masoor dal
A squeeze of lemon, optional
Chopped cilantro for garnish

Method
1. Heat ghee in a medium sauce pan. Add the cumin seeds. When they sizzle, add asafetida and green chili. Stir for 30 seconds.
2. Then add onions. Sautee on medium heat till the onions are soft (don’t let them brown).
3. Add the tomatoes, and cook till they are soft.
4. Add turmeric, barley and moon dal. Stir for a few seconds.
5. Add 3 cups of water and salt.
6. Bring the water to a boil. Then reduce heat to low, put a lid on the pan, and let it simmer till the barley is cooked. I like the barley to have a little bite to it, so I cook it for about 20 minutes.  If you want the barley to be softer, cook it longer. During cooking, if the khichdi dries up, add water as needed, 1/2 cup at a time.
7. Taste the khichdi and adjust salt if needed. Turn off heat, and add a squeeze of lemon, if using. (Taste the khichdi first before adding lemon juice. If the tomatoes are tart enough you may not need the lemon. This is by no means a lemony dish.)

Serve hot with garnished with cilantro and yogurt on the side.

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I imagine that 500 years ago Indian emperors ate like this. Steaming hot biryanis straight from the handi (a cooking vessel), scented with cinnamon, safron and nuts and served with a cool minty raita. Mughlai cooking originated in India around the 16th century, during the Mughal empire. Mughlai cuisine is rich and flavorful. It uses nuts, saffron and whole spices like clove and cardamom. Many Mughlai foods are baked in the oven in sealed pots (handi).

I learned how to make this vegetable Mughlai biryani from Veena aunty, a seasoned, passionate cook, and friend of my mother’s. (Have you seen my post on Veena aunty’s out-of-this-world paneer parathas?!) This vegetable Mughlai biryani recipe takes a bit of time. But all the hard work in the kitchen will be well worth the end result – a biryani that is fragrant, flavorful, and filling.

Mughlai Vegetable Biryani Recipe

Serves about 8
For the rice
Ingredients
2 cups long grain basmati rice
2 tablespoons salt
1 tablespoon lemon juice

Method

1. Wash and drain the rice. Bring 8 cups of water to a boil in a large saucepan. When the water boils, add the rice, salt and lemon juice. Stir gently. When the water boils again, reduce heat to low. Simmer the rice, uncovered for about 8 minutes, or till the rice is about 3/4th cooked.

The grains must be swollen, but they must still be a little chewy. If the rice is crunchy it needs to cook more. If the rice is soft, you have over cooked it.

Drain the rice in colander. Gently wash it in cold water. Let it drain well. Then spread the rice out on a large platter to cool completely.

For the vegetables
Ingredients

½ cup fresh beans, chopped
½ cup green peas
1 cup carrot, chopped into small cubes
1 cup cauliflower cut into small florets (about 12 small florets)

Method
1. Boil plenty of water in a large pan. Add the beans, peas and carrots. Boil for 2 minutes.  Add the cauliflower, and boil 2 more minutes. All the vegetables must be a little crunchy and half cooked.
2. Drain the vegetables well, and wash in cold water to stop the cooking process. Drain again and set aside.  Alternatively, skip using fresh vegetables altogether and use 3 cups of frozen, thawed mixed vegetables instead (no need to boil in water)

For the masala
Ingredients
1 tablespoon cashewnuts
½ tablespoon khus khus (white poppy seeds)
1 tablespoon fresh grated coconut
1/3 cup vegetable oil
2 small onions grated (about ½ cup when grated)
½ bay leaf
1 thin piece of cinnamon
4 cloves
2 cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
2 medium tomatoes, pureed in a blender
½ cup full fat yogurt
1 teaspoon garam masala
2 teaspoons chili powder
¼ teaspoon cumin powder
For layering
½ cup chopped cilantro leaves
½ cup chopped mint leaves
½ teaspoon saffron dissolved in ½ cup warm milk
2 tablespoons ghee

Method
1. Grind the cashew, khus khus and coconut into a smooth paste, using as little water as possible. Set aside.
2. Heat oil in a large skillet. Add grated onions, and cook on low heat till the onions are brown, about 10 minutes.
3. To the onions, add the bay leaf, cinnamon, cloves, and cardamom. Crank up the heat to medium and stir for about 1 minute or till fragrant.
4. Add the ginger and garlic pastes. Stir and let it cook for about 30 seconds.
5. Add the coconut, khus khus, cashew paste. Stir another 30 seconds.
6. Add pureed tomatoes and cook for about 4 minutes. Remove the skillet from the heat.

7. Add yogurt and mix well. Moving the skillet away from the heat when adding yogurt will prevent it from curdling.
8. Return the skillet to the stove. Turn heat to low, and add garam masala, chili powder, and cumin powder. Stir for 1 minute.
9. Now add the reserved vegetables and salt. Cook for 10 minutes or till the vegetables are almost done. Add ½ cup water, and simmer another 3-5 minutes.

10. Taste the gravy and adjust salt if needed. Remember: this gravy will be spicy, but when you add the rice to it later, everything will balance out.
11. Now you are ready to layer the biryani. Take a large baking dish. Lightly oil the inside.
12. Layer everything in this order – half the rice, half the chopped cilantro, half the chopped mint, all the vegetables and gravy, remaining half of the rice, saffron dissolved in milk, remaining half the cilantro and mint. Drizzle the top with ghee.

13. Cover the baking dish and bake in a 350f oven for 15 minutes or till the rice is cooked through but not muchy. Turn the oven off, and let the biryani sit in the hot oven another 10 minutes.

If you dont want to bake the biryani in the oven, layer everything as above in a deep saucepan. Cover tightly with a lid, and set it on the stove top. Cook on low heat for about 10-15 minutes or till the rice is cooked through but not mushy.

For topping
Ingredients
2 medium onions
8 cashewnuts
Oil for deep frying

Method
While the biryani is baking, work on the toppings.

1. Using a mandolin, slice the onions very thinly. If using a knife, make sure the knife is sharp and slice the onions as thinly as you can into strips.
2. Heat oil and deep fry the onion strips, a little at a time. Don’t over crowd the oil. When the onion turns light brown, remove from oil and drain on a paper towel. The fried onion will crisp up as it drains.

3. Then fry the cashewnuts till lightly golden.
4. When the biryani is done, top with the fried onions and cashewnuts.
Serve biryani hot with raita or yogurt.

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