Spanish Rice Bake

    1 lb lean ground beef
    1/2 cup finely chopped onion
    1/4 cup chopped green bell pepper
    1 (14.5 ounce) can canned tomatoes
    1 cup water
    3/4 cup uncooked long grain rice
    1/2 cup chile sauce
    salt to taste
    1/2 teaspoon Worcestershire sauce
    1 pinch ground black pepper
    1 teaspoon brown sugar
    1/2 teaspoon ground cumin
    1/2 cup shredded Cheddar cheese
    2 tablespoons chopped fresh cilantro

- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Soya chunks biryani

  2 cups basmati rice
  1 cup soya chunks
  3 cups water
  5 green chillies
  1 onion chopped (vertical chop)
  3 tsp ginger garlic paste
  1 tomato diced
  1 cinnamon small stick
  2 cardamom
  2 clove
  1 bay leaf
  1 cup carrot & beans chopped
  10 cashew nuts
  1 cup coconut milk
  6 tsp ghee
  1/2 cup green peas
  10 coriander leaves
  10 mint leaves

1. Wash and boil the soya chunks in water till soft.
2. Make a paste with ginger, garlic and green chillies.
3. Clean and wash the rice with plenty of water and keep aside.
4. Heat the pressure cooker with ghee or butter.
5. Add cashewnuts, cinnamon, cardamom, cloves abd bay leaf.
6. Saute for a min. then add sliced onions and saute till they turn into transparent.
7. Add chopped tomatoes ans saute till they become juicy.
8. Add ginger, garlic, green chillies paste and saute till the raw smell disappears.
9. Then add chopped vegetables, boiled soya chunks and required quantity of salt and mix well.
10. Cook on low flame for 3-5 mins.
11. Add washed basmathi rice and saute for a min.
12. Now add coconut milk, water, chopped coriander leaves and chopped mint leaves.
13. Mix well and adjust salt.
14. Close the pressure cooker and pressure cook for 2 whistles.
15. Remove from flame and allow it to cool for some time.
16. Then transfer into serving bowl and serve hot your soya chunks biryani with raita.
17. Soya Chunks Biryani is ready to serve.

Delicious Lamb Biryani

 1 kg Mutton
 1 kg Basmati rice
 100 grm Yogurt
 1 medium onion
 6 Garlic clove
 1 tbs Ginger paste
 8 Small ilaichi
 1 tbs gralic paste
 10 cloves
 Salt to taste
 Oil or ghee
 Kewra few drops
 Yellow food color two pinch
 Sugar a pinch

1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
2. Cook on a low flame till the meat is tender and the water dries.
3. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
4. Simultaneously soak the rice in water for half an hour.
5. Boil the rice till they’re half cooked,
6. drain the water and keep them aside.
7. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
8. When most of the water has evaporated,
9. transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this.
10. Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
11. Keep it covered and on a low flame.
12. Keep the pot tightly closed – you’re trying to steam cook the rice. When the rice is done, the biryani is ready.
13. Serve with salad or garlic 

Chicken Pasta Sesame Salad

Chicken breast (cooked) - 3 cups
Pasta - 1/2 kg
Vinegar - 1/4 cup
Soya sauce - 1/4 cup
Sugar - 1/4 cup
Pepper powder - 1/4 tsp
Ginger paste - 1/2 tsp
Onion - 1
Coriander leaves - a small bunch
Salt as needed
Oil - 1/2 cup
1. Boil water with salt in a pan.
2. Add pasta and cook.
3. When pasta is cooked, switch off stove, strain water, wash with cold water and set aside.
4. Dry fry sesame and set aside.
5. Cut coriander leaves, onion finely.
6. Mix sesame, soya sauce, vinegar, sugar, pepper powder, ginger paste, oil in a bowl.
7. Spread pasta in a bowl.
8. Pour sesame dressing and toss.
9. Add chicken, onion, coriander leaves and mix well.  

Creamy Broccoli Dal

2 tsp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 cup onion, finely chopped
1/2 cup red lentils, rinsed
2 cups broccoli stalks and florets, stalks peeled and everything finely chopped (a food processor helps with this!) – we usually use one broccoli crown with its stem
2 cups water or vegetable broth
1 cup unsweetened soy milk
1 tbsp soy sauce (or salt to taste)
1 tbsp fresh lemon juice
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp Aleppo chili flakes
1/2 tsp salt, or to taste

1. Add oil to a large pot over medium heat. Add in the cumin and mustard seeds, and cook until fragrant, around a minute. Add in the onion and cook until softened and lightly browned, around 8 minutes. Add in rinsed lentils, broccoli and water and bring to a boil. Once boiling, reduce heat to maintain a simmer. Cook for 20-25 minutes, until the lentils are soft.
2. Remove from heat and add in soy milk, soy sauce, lemon juice, turmeric, garam masala and chili flakes. Adjust salt to taste. Serve immediately. Can serve with rice, but usually I just eat it like a soup!


Is a very popular and common dish cooked all over India. Bhindi bhaji is Indian curried okra dish made with fresh okra or ladyfinger stir fried with onions, tomatoes, herbs, and spices garnished with freshly chopped coriander leaves.

chopped cilantro - 1/2 cup 
coriander paste or powder - 1/4 tsp
cumin - 1/8 tsp  
garlic paste or powder - 1/4 tsp
medium onions, chopped - 2 nos 
oil - 2 tsp 
okra - 1 lbs 
tomatoes - 3 large 

- Cut the tip and the very bottom from the okra just to clean it, but do not slice.
- Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
- Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
- Serve the bhindi bhaji with rice, naan or pita bread. 


Palak Dal is one of the nutritious dishes. Palak is the famous Popeye’s ingestion of spinach and Dal is lentil (can be any like Tuvar, Moong or Channa dal). 

    butter – 1 tbsp
    coriander leaves – 1 springs
    curry leaves – 1 springs
    garlic – 5 clove
    mustard – 1/4 tsp
    green chilli – 2 nos
    hing – 1 pinch
    jeera – 1/4 tsp
    oil – 1 tbsp
    onion – 1 nos
    red chilli whole - 2 nos
    salt to taste
    spinach – 1/2 kg
    tomato – 2 large
    toor dal (boiled) – 1 cup
    turmeric – 1 pinch

- Boil dal and keep aside, heat oil aqdd red chilli whole , mustard and cumin seeds, add sliced garlic and onions.
- Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min
- Add tomatoes and cook till they are half cooked.
- Add spinach ,butter and cook for 2 min 
- Add daal ( dal which has been cooked well and mashy)
- Add salt and finish when froth dissolves

Cheesy Popcorn

    6 cups popped popcorn; plain flavor
    1/2 cup Parmesan cheese; grated    
    2 tbsp butter or margarine; melted
    Salt to taste

1. Place popcorn in a shallow baking dish. 
2. Drizzle butter over popcorn and sprinkle cheese evenly. Stir. 3. Serve immediately. 

Candy Corn Rice Crispy Treats

    1/2 cup Butter
    10 cup Crispy rice cereal
    9 cup Miniature marshmallows
    2 cup Mixture of candy corn and Indian candy corn
    3/4 cup Miniature chocolate chips
    Candy pumpkins
    red and yellow food coloring 

1. Melt butter and marshmallows; stir until smooth. 
2. In a large bowl, mix rice cereal, candy corn and miniature chips together. 
3. To marshmallow mixture, blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. 
4. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. 5. Refrigerate and cut into squares.

Sandwich Bread

1 1/2 cups water, tepid (70 to 78 degrees) 
5 grams instant yeast 
500 grams fine semolina (durum) flour
15 grams granulated sugar
50 grams extra-virgin olive oil
10 grams sea salt

1. Mixing the dough: Pour the water into a large mixing bowl or the bowl of a stand mixer. Add the yeast, flour, sugar, olive oil and salt and stir with a rubber spatula just until a rough dough forms.
2. Kneading – By hand: Lightly dust the counter with semolina flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes until it is very smooth, shiny, and elastic, 10 to 12 minutes.
3. Fermentation: Transfer the dough to a lightly oiled container with a lid. Cover and leave to rise at room temperature until it inflates into a dome, reaching double; 1 1/2 to 2 hours.
4. Shaping loaf: Grease a loaf pan (8 1/2 x 4 1/2) with oil. Lightly dust the counter with semolina flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with semolina flour and cover the pan with plastic wrap.
5. Proofing: Let the loaf rise at room temperature until it crowns just above the rim of the pan, 1 to 1 1/2 hours.
6. Preparing oven: About 15 minutes before baking place rack in middle of oven. Preheat oven to 375°F.
7. Baking: Place the loaf on the middle rack of the oven. Bake until the loaf pulls away from the sides of the pan and the crust is a deep golden brown, 35 to 45 minutes.
8. Cooling and storing: Remove loaf from pan and allow to cool, right side up. Cool bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. 


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