Recipes

Procedure:

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

 

Procedure:
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot . Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the brandy and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

vegetables for gravy:

• 1 potato, cubed
• 10 cauliflower, florets
• 1 carrot, chopped
• fistful of green peas
• 4 to 5 bean, chopped
• 1 bunch  mint leaves
•  

for vegetable gravy:

• 3 tsp ghee / oil
• 1 tsp jeera
• 3 cardamoms
• 4 cloves
• 1 inch cinnamon / dalchini
• 1 bay leaf / tej patta
• 1 star anise
• 2 tsp ginger-garlic paste
• 6-7 tsp curd
• 5 cashews
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 – 3 tsp biryani masala powder
• salt as required

assembling and la

yering:

• ½ cup coriander leaves, chopped
• ½ cup mint leaves
• ¼ tsp of saffron
• 10 cashews

Procedure:

cooking rice:

1. cook the basmati rice with cloves, bay leaf, black pepper, oil, salt and 5 cups water. cook till the grains are ¾ done or just cooked. drain and keep aside.

Fried onions:

1. thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
2. you can also seep fry the onions. keep stirring often to evenly brown them and prevent burning. (my onions are burnt little; do not burn the onions)
3. set aside half of these in a plate

Preparing gravy:

1. now to the same pan add jeera , cardamom, bay leaf, star, cloves and cinnamon. saute till turn fragrant.
2. now add ginger-garlic paste. and saute till raw smell goes away.
3. next, add all the vegetables and fry for 2 -3 mins.
4. add salt, turmeric, red chilli powder, biryani masala powder. saute for 5 more minutes.
5. pour 6 tsp of curd and give good stir.
6. also add cashews and tomato and mix well. (adding tomato is optional)
7. pour half glass of water and cook covered for 15 minutes on low flame. do not overcook the veggies.
8. add mint to the cooked vegetables. boil for a minute. mix well and spread it well evenly.

Assembling and layering:

1. layer the rice, and pour soaked saffron milk.
2. sprinkle 2 pinches of biryani masala powder. then sprinkle few fried onions, mint and coriander leaves, cashews.
3. also pour half glass of milk evenly. (adding milk is optional; add if your gravy is too dry)
4. cover the pan with aluminium foil. place the lid tightly. cook on medium flame for 15 mins. allow it to rest for at least 15 mins.
5. veg biryani is ready to serve. serve with a raita or bhindi ka salan- biryani gravy.

Procedure:

1. Boil the carrot, potato, peas and French beans.
2. Dice the celery.
3. Mix all the diced vegetables with the mayonnaise, salt and pepper.
4. Garnish the salad with lettuce leaves, tomato, cucumber,