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Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. Spread the mushroom filling on each slice and serve hot. To prepare the rice, wash the rice and soak it for half an hour. Garnish with chaat masala, lemon juice and chopped coriander leaves. Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture. Pour in the tomato purée along with the mixed peppers. Spinach: 1 cup (finely chopped) Cauliflower: 1 cup (finely shredded) Potato: 1 (boiled) Ginger: 1tsp (grated) Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Chaat Masala: 1tsp Cornflour: 2tbsp Bread crumbs: 1/2 cup Salt to taste Oil: To shallow fry 1. This is what you’ll need Bread slices: 4 Butter: 2tbsp For the mushroom filling Mushrooms: 100gms (sliced finely) Onion: 1 (finely chopped) Garlic: 2 cloves (diced) Butter: 1tbsp Cheese spread: 2tbsp Grated mozzarella cheese: 2tbsp Coriander leaves: 1tbsp (chopped) Salt and pepper to taste Let’s get cooking 1.

Add the grated cheese, salt, chilli flakes and oregano. Approximate preparation and cooking time: 45 minutes Serves: 2-3 It is always an ordeal to get my kids to have their daily quota of vegetables. The first look of it reminded me of chakli/ muruku. In fact I enjoyed it so much that I could not resist trying to make it at home.

Cook for another five minutes and serve the pasta hot. Approximate preparation and cooking time: 40 minutes Serves: 4 During my holiday to Bombay this time, I visited this Spanish dessert joint with friends and tried out their speciality called Churros for the first time. Add the flour, sugar, oil and salt to the water when it is still hot and using a spoon mix it well until it forms a soft dough. Place this dough into the piping bag or the murku press (which is what I used) and press out the dough into the hot oil.

Italian pasta with a desi twist was on the Saturday menu. This is what you’ll need Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta) Onion: 1 (finely chopped) Carrot: 1 (finely chopped) Peas: 1/4 cup Mixed peppers: 1/2 cup Tomatoes: 2 Garlic: 3 cloves (finely chopped) Ginger: 1/4tsp (finely chopped) Chilli powder: 1tsp Turmeric powder: 1/4tsp Coriander powder: 1/4tsp Garam Masala powder: 1tsp Chilli flakes: 1/2tsp Oregano: 1/2tsp Grated cheese: 2tbsp Olive oil: 2tbsp Salt and pepper to taste Let’s get cooking 1.

Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets.

Today came up with this idea of spinach and cauliflower cutlets. Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.

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I need to come up with different ways to get them to eat them. Found a recipe for it on it was so very easy to make.