In a bowl add semolina and rice flour. Mix well. Add grated carrots, onions, chopped coriander, grated ginger, green chilli, curry leaves and curd. Mix well and add cooking soda, soda and cumin seeds.

* Step 2

Mix well and keep aside for 5-10 minutes.

* Step 3

Heat and grease the paniyaram pan. Put a tbsp of batter in each part of the pan. Cover the pan and let it cook for 7 minutes.

* Step 4

Gently flip them. Cover and cook on other side for 3 minutes. After three minutes the paniyaram are done.

* Step 5

Remove the paniyaram. Serve hot with chutney of your choice and tea or coffee.

Note: if there is a photo you can click to enlarge it

2 . Kathiyawadi Toor Dal / Pigeon Pea Dal

Kathiyawadi Toor Dal / Pigeon Pea Dal

#goldenapron Kathiyawadi Toor Dal / Pigeon Pea Dal is a made with split pigeon pea (toor dal). The dal is tempered with whole spices such as cloves, cinnamon, pepper corn, star anise. Jaggery, tomato and lemon juice balances sweet and sour taste of the dal. Peanuts are added to get the crunch in dal. The dal is cooked for everyday meal in a kathiyawadi household and served with steaming rice, roti , subji, salad and buttermilk (chaas) for a complete meal. The dal is vegan and asafoetida can be skipped to make it glutenfree.

Ingredient

1 cup

toor dal arhal dal, split pigeon pea

2 tbsp

oil

star anise baadiya,

cinnammon stick

cloves

pepper corns

curry leaves

dry red chilli

1/4 tsp

asafoetida

2 tbsp

peanut

green chilli chopped, I have not added as my son was eating the dal and he could not eat spicy dal

1 inch

ginger grated

tomato finely chopped

1/2 tsp

turmeric powder haldi

1 tsp

coriander cumin powder dhania jeera powder

1 tbsp

jaggery grated

1/2 tbsp

lemon juice

2 tbsp

coriander washed and finely chopped

as per taste

salt

2 cups

water or as needed to adjust consistency of dal

Cooking instructions

* Step 1

Wash and soak dals for 2-3 hour and pressure cooked for 4-5 whistles. Blend the toor dal with hand whisk of hand blender Heat oil in a pan. When the oil is heated add whole spices such as star anise, cloves, cinnamon and pepper corn. Add mustard seeds, cumin seeds, asafoetida, dry red chilli and curry leaves.

* Step 2

Add peanuts and turmeric powder and saute the tempering well. Add chopped tomatoes and add chopped green chilies (I have not added as my son prefers less spicy dal). Mix well. Add coriander cumin seed powder and grated ginger. Mix and toss well till the tomatoes soften.

* Step 3

Add the cooked and blended toor dal. Add salt as per taste and jaggery. Mix well. Put the dal to boil till the jaggery is melted. Boil for 3-4 minutes.

* Step 4

Add chopped coriander and mix well. Simmer for couple of minutes. Stir in lemon juice and mix well.

* Step 5

Remove the dal in a serving bowl and garnish with coriander. Serve the dal hot with steamed rice, roti, subji, salad, and buttermilk (chaas)

Note: if there is a photo you can click to enlarge it

3 . Simple Toor Dal/Phodni Cha Varan/ Arhar Ki Dal

Simple Toor Dal/Phodni Cha Varan/ Arhar Ki Dal

#goldenapron

Ingredient

1/2 cup

toor dal split pigeon peas

1 tbsp

oil

1 tsp

mustard seeds rai

1 tsp

cumin seeds jeera

star anise (optional)baadiya, chakri phool, star badishep

1/4 tsp

asafoetida hing

4 cloves

garlic finely chopped

curry leaves

green chilli

dry red chilli

small onion finely chopped

tomato finely chopped

1/2 tsp

turmeric powder haldi

1 tsp

red chilli powder mirch powder

1 tsp

coriander cumin powder dhania jeera powder

2 cup

water

2 tbsp

coriander washed and finely chopped

To taste

salt

Cooking instructions

* Step 1

Wash the toor /arhar dal/ split pigeon peas for 2-3 times with water. Soak the dal for 2-3 hours in plenty of water. After 2-3 hours, pressure cook the soaked dal for 4-5 whistles on high heat and 2 whistles on low heat. (I have put the container of soaked dal in the pressure cooker along with water in the cooker and then have pressure cooked it).

* Step 2

Once the pressure cooker cools down, remove the dal container from the cooker. Stir the dal with hand whisk till it is nice and smooth. You can also use a hand blender to make it smoother.

* Step 3

Heat oil in a pan. Add mustard seeds and cumin seeds. When they crackle and splutter, add star anise. (star anise gives a very nice flavor the dish, however adding it is optional). Add asafoetida. Now add chopped garlic, curry leaves, green chilies and dry red chilli. Saute the garlic till nice and aromat.

* Step 4

Add the finely chopped onion and little salt and saute till the onion is translucent and soft. Add chopped tomatoes and saute till they soften. Season the mixture with turmeric powder, red chilli powder and coriander cumin powder. Saute the spices till they are nicely roasted.

* Step 5

Add the cooked and mashed toor dal and mix well. Add water and salt. Bring the dal to boil for 2-3 minutes. (Do not boil the dal longer, it will lose it taste).

* Step 6

Add chopped coriander and mix well and boil. The simple toor dal or phodina cha varan is ready to serve. Serve it hot with rice, roti and subj for a complete meal.

* Step 7

Garnish with coriander and serve hot.

Note: if there is a photo you can click to enlarge it

4 . Kantola Nu Shaak

Kantola Nu Shaak

#goldenapron 13 Kantola Nu Shaak is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free.

Ingredient

300 g

kantola Teasel gourd or spiny gourd, washed and chopped lengthwise

3 tbsp

oil

1 tsp

mustard seeds rai

2 tsp

pickle masala athana no sambhar

1/2 tsp

turmeric powder haldi

onion finely chopped

1/4 tsp

asafoetida hing

1 tsp

coriander cumin powder dhania jeera powder

to taste

salt

2 tbsp

coriander washed and finely chopped

1 tsp

red chilli powder or as per taste

Cooking instructions

* Step 1

Wash and chop the kantola lengthwishe as shown. (Remove big seeds if any). Drain the washed and chopped kantola in a strainer. Keep it aside for 20-30 minutes so that all the excess water is drained out.

* Step 2

Heat oil in a thick bottom pan on medium heat. Add mustard seed and let it crackle. Reduce heat and add asafoetida, turmeric powder and 1 tsp pickle masala (athana no sambhar). (If you do not have pickle masala you can add crushed methi seeds). Add chopped onions and mix well. Saute till onions are soft and translucent.

* Step 3

Add the drained kantola. Add salt. (be careful as pickle masala also contains salt). Mix well. Cover and cook kantola on medium heat stirring every four to five minutes in between. Cook till kantola are soften and cooked. Now add remaning spices - red chilli powder, coriander cumin powder and pickle masala. Mix well and saute for 4-5 minutes.

* Step 4

Add chopped coriander and mix well. The kantola nu shaak is ready. Remove it in a serving bowl. Garnish with chopped coriander. Serve it with roti, dal and rice. It can also be served with thepla, dhebra, bhakri or rotla.

Note: if there is a photo you can click to enlarge it

5 . Kofta Biryani

Kofta Biryani

#goldenapron 8 Kofta Biryani is a variation of a biryani where kofta made from paneer and bread is layered with the gravy and rice with spices and then it is cooked on a slow flame (dum) before serving. It is a one meal dish and can be enjoyed on different occasions and potluck. https://pepkitchen.com/recipe/kofta-biryani/

Ingredient

4 slices

brown bread or white bread grind into crumbs

100 g

paneer grated

small onion finely chopped

green chilies finely chopped

1/2 cup

yogurt fresh

1/8 tsp

soda bi carbonate or a pinch

1/2 cup

coriander washed and finely chopped

to taste

salt

as needed

oil to grease palm and fry kofta

1 cup

basmati rice long grained rice

bay leaf

cinnamon stick

cardamom pods elaichi

2 cloves

laung

2 tbsp

oil

as needed

water to cook

1 tbsp

ghee clarified butter

cinnamon

medium onion washed and sliced

2 tsp

ginger garlic paste

1 tsp

cumin seeds

1 tsp

red chilli powder

2 tsp

coriander cumin powder dhania jeera powder

1/4 tsp

turmeric powder

green capsicum washed and chopped

tomato washed and chopped

1/2 cup

yogurt it should be fresh and not sour

1/4 cup

green peas boiled

1 tsp

garam masala

1 tbsp

kasuri methi crushed between palms

2 tbsp

mint leaves washed and chopped

1 tbsp

coriander leaves washed and chopped

2 tbsp

coriander washed and chopped

as needed

ghee

green chilli

as needed

mint washed and finely chopped

Cooking instructions

* Step 1

Making Kofta In a mixing bowl, add bread crumbs, ginger garlic paste and salt. Add chopped onions, grated paneer, chopped coriander, green chilies and soda bicarbonate. Mix well and knead into a dough.

* Step 2

Grease your palms with oil and take small portion from the dough and make small size balls. Keep them in a plate. You can deep fry the kofta at this stage. But I have avoided deep frying and have cooked them in a paniyaram pan using little oil. Heat the paniyaram pan. Add oil in the indent of the pan. Put the kofta in it and cook on medium heat till golden. Flip the kofta after 2-3 minutes and cook from all the sides in the same way till they are golden.

* Step 3

Cook all the kofta in the same way. Remove in a dish and keep it aside.

* Step 4

For Rice Wash and soak the basmati (long grained rice) for 30 minutes. Put the rice in the pressure cooker with 3 cups of water. Add bayleaf, cinnamon stick, cardamom pod, cloves, oil, and salt. Mix well. Put the pressure cooker lid with the whistle on and cook the rice for 3-4 whistles on high heat.

* Step 5

Immediately take the cooker off the heat after 3-4 whistles and put it under the tap of running cold water to cool down. Remove the whistle and open the lid. Drain the rice in a sieve and remove water. Pour cold water over the cooked rice to stop the further process of cooking. Keep it aside on a bowl to remove excess of water. Then spread the grains of cooked rice on a cotton cloth. (The cloth will absorb excess water). Cover the rice with other cloth to prevent from drying.

* Step 6

For Gravy Heat oil and ghee in a pan. Add cumin seeds. When they crackle add cloves and cinnamon stick. Add the sliced onions and mix well.

* Step 7

Add the chopped capsicum and cover and cook on low heat till the onions and capsicum get translucent and soft. Add the ginger garlic paste and saute for a minute. Add the chopped tomatoes and cover and cook till the tomatoes get soften.

* Step 8

Add the spices - turmeric powder, coriander cumin powder, red chilli powder, and salt. Mix well. Lower the heat and add the fresh yogurt. Cook on low heat to prevent from curdling. Mix well and cook on low heat.

* Step 9

Add garam masala powder and mix well. Add kasuri methi (crushed between palms) and Mix well. Simmer for a minute and then add the boiled peas.

* Step 10

Simmer for 5-6 minute or till the oil floats on the top. Add the chopped coriander and mint leaves and mix well. The gravy is ready. Remove it in a bowl and keep aside.

* Step 11

For Garnishing In a mixer grinder add washed and chopped coriander and mint leaves. Add yogurt and blend them. The mint coriander yogurt mixture is ready.

* Step 12

Remove in a bowl.

* Step 13

Assembling the Biryani Grease a heavy bottom pan or a bowl. Put half of the prepared gravy at the bottom of the pan. (I have used two small bowls around 9 inches). Add the prepared rice. Spread it evenly on the gravy. Put the koftas on the rice. Put ghee and slit green chilies. Sprinkle salt and garam masala. Put remaining half of the gravy on top of the rice kofta layer. Add more kofta and put ghee, slit green chilies. Sprinkle garam masala and salt.

* Step 14

Top the prepared layers with the yogurt, mint and coriander mixture. (keep aside some mixture for garnishing while serving the biryani). Cover the bowl with aluminium foil and bake in a preheated oven for 20 minutes at 200 C.