Egg Biryani (Traditional Indian Rice)

 

* Cooking Time = 2 hours

Ingredients (Serves 5)

• 4 hard boiled eggs, peeled and cut in half
  
• 1.5 large onions, finely sliced
• 1 tomato, finely chopped
• 1 tbsp chopped coriander leaves or powder
• 2 tbsp ghee
• 1.5 tbsp oil
  
• 1.5 cup yogurt 
• 1/2 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 1/4 tbsp red chili powder 
• 5 green chillis, make a small slit in them 
• Salt to taste
• Pinch of saffron soaked in 5 tbsp luke warm milk for 10 mins
• Shan / Everest Biryani masala 
• 3 medium potatoes cut into medium round slices
• 1 cinnamon stick

For Cooking Rice

• 2.5 cups Basmati rice
• 4 bay leaves
  
• 1 cinnamon stick
  
• 1/2 tbsp oil
• 1/2 tbsp cumin seeds
• 3/4 tbsp salt
• 5.5 cup water

Directions

1. Cook basmati rice in water along with bay leaves, cinnamon, cumin, oil and salt till its half cooked. Drain the water and allow to cool.
2. Heat 1.5 tbsp oil + 1.5 tbsp ghee in a vessel, add sliced onions, saute for 8-10 minutes till they become golden brown. Remove half of the golden brown onions and keep aside.
3. To the remaining half, add green chilis, coriander leaves/powder and ginger garlic paste and saute for 2 minutes. Add red chili powder, biryani masala powder and salt and combine well. Add chopped tomatoes and saute for 3 minutes. Add the eggs and saute till well coated with the masala.
4. Add the yogurt and combine. Cook for 5 minutes till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5. Take a wide deep vessel to prepare the biryani. Drizzle some oil all over, make a layer of potatoes at the bottom, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the golden brown onions. Pour the saffron milk over the rice.
7. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 minutes. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame for 15 minutes. Turn off heat and do not remove lid for 5 minutes.
8. Remove lid, combine gently and serve hot with raita and curry of your choice.

This dish has been adapted from the following link
http://www.sailusfood.com/2010/04/19/egg-biryani/

Jalapeno Poppers (Stuffed Mirchi Pakora)

Ingredients (Serves 3)

• 2 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 Italian vegan sausage
• 1 cup canola oil for frying
• 4 big jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs

Directions

1. In a medium bowl, mix the cream cheese, mozzarella cheese and sausage (cut into small bits). Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil on medium to high heat. Fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
5. Serve with Dippings

This dish has been adapted from the following link

http://allrecipes.com//Recipe/best-ever-jalapeno-poppers/Detail.aspx

Chocolate Fondue

 

Ingredients (Serves 2)

• 1/2 can whipped cream
• 4 ounces semi sweet chocolate bar
• 15-20 almonds
• Dippables like banana, apple, cut in 1 inch pieces, strawberries, biscotti

Directions

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Add almonds and mix. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Add espresso powder / vanilla extract / Irish cream to give a different flavor.

Chick'n Tikka Masala

 

Marinade (Serves 4)

• 4 vegan chicken breasts
• 1 cup yogurt
• 2 tbsp lime juice
• 1 tbsp ground cumin
• 1/2 tbsp red chili powder
• 1 tbsp ground black pepper
• 1 tbsp ginger garlic paste
• Salt to taste
• 6 bamboo skewers

Sauce

• 1 tbsp butter
• 1/2 tbsp ginger garlic paste
  
• 1 tbsp ground coriander
  
• 1/2 tbsp ground cumin
  
• 1/2 tbsp red chili powder
• 1/2 tbsp garam masala
  
• 3 cup tomato juice
• 2/3 cup grated coconut  
• 1 cup canned peas
• Salt to taste

Directions

1. Chop chick'n into 1" cubes. Mix all marinade ingredients together and add the cubed chick'n. Marinate for about 1 hour.
2. Soak bamboo skewers in warm water while preparing sauce.
3. For sauce, melt butter on medium heat until melted.
4. Add garlic and cook for 1 minute. Stir in coriander, cumin, red chili, garam masala and salt.
5. Stir in tomato sauce and simmer for 15 minutes. Add peas and stir in coconut milk. Simmer on low heat stirring often while preparing the chicken.
6. Thread chick'n onto skewers and discard marinade. Broil chick'n, turning occasionally, to cook through for about 15 minutes.
7. Remove chick'n from skewers and add to sauce and simmer for 5 minutes.
8. Serve hot with white rice or Indian Naan/chapati. 

This dish has been adapted from the following link
http://www.food.com/recipe/chicken-tikka-masala-vegan-style-418756