Egg Biryani (Anda Biryani - Flavored rice with eggs)

What you will need:

• Basmati Rice - 1.5 cups
• Onions - 2 large, sliced
• Tomatoes -  1 large, sliced
• Eggs - 5 to 6 , boiled
• Green chillies - 3 to 4
• Ginger garlic paste - 2 tsp
• Mint leaves - a small bunch
• Coriander leaves - a bunch
• Yogurt - 1/2 cup
• Lemon juice - 1 tbsp
• Whole spices (bay leaf, cloves, cardamom, cinnamon, star anise, peppercorn)
• Shahi jeera - 1 tsp
• Salt to taste
• Ghee - 3 tbsp

How to prepare

• Boil 4 cups of water and add basmati rice with salt and whole spices. When the rice is about 75% done, drain the water and spread the rice on a plate so the water evaporates and each rice grain is separate.
• In a heavy bottomed skillet add 2 tbsp of ghee. Add sliced onions and fry the onions until they turn deep brown. Remove the onions and set aside. 
• In the same pan, add shahi jeera, ginger garlic paste, green chillies, half of the chopped mint and coriander leaves one by one, frying each item as you add it. Mix everything well and then add finely chopped tomatoes. Cover and cook until the tomatoes are well cooked and the ghee separates from the sides of the pan. Add boiled eggs and coat the eggs with the tomato mixture. Add yogurt and lemon juice. Let it simmer for about 2 minutes and set aside the mixture.
• To the same pan, add 1/2 tbsp of ghee, layer it with half of the cooked rice, egg mixture and half of the browned onions. Now add another 1/2 tbsp of ghee, and top it with the rest of the mint and coriander leaves, remaining rice, egg mixture and onions. Cover the pan with a tight lid and cook on a low flame for about 15 to 20 minutes.
• Turn the heat off and mix all the layers well before serving.

Dum Aloo ( Baby potatoes in yogurt gravy)

What you will need:

• Small baby potatoes - 8 to 10
• Ginger - 1 inch, finely chopped
• Onions - 1 small, finely chopped
• Tomato - 1 small, finely chopped
• Green chillies - 2, slit
• Chilli powder - 1 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Thick yogurt (curd) - 3/4 cup
• Cream - 2 tbsp
• Cashews - 8 to 10, soaked and ground into a paste
• Garam masala - 1 tsp
• Corainder leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Heat oil in a large skillet. Add slit green chillies, chopped ginger and onions. Fry the onions until they turn slightly brown.
• Add the chopped tomatoes, chilli powder, turmeric, coriander powder and salt. Beat yogurt and add to the pan.
• Cook on a medium flame for about 5 minutes and add the peeled baby potatoes. Stir in the cream and cashew paste.
• Add water to get the desired consistency and bring the mixture to a boil. Cover and cook the potatoes. Add garam masala powder and garnish with coriander leaves.

Baingan ka bharta (Roast Eggplant)

What you will need:

• Eggplant - 1 large
• Onion - 1 large, finely chopped
• Tomato - 1 large, finely chopped
• Ginger garlic paste - 1 tsp
• Green chillies - 2 to 3, slit
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Fresh coriander leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Apply oil on the eggplant and grill it in the oven at 400 C for about 30 minutes. Peel the skin off and chop the eggplant. If you do not use an oven, you can grill the eggplant on stove top.
• Heat oil in a skillet and add cumin seeds. When the cumin seeds crackle, add green chillies and ginger garlic paste. Fry slightly and then add chopped onions.
• After the onions turn transluscent, add chopped tomatoes. Add the coriander seeds, salt, turmeric powder and chilli powder. Cook until the tomatoes turn soft.
• Add the mashed eggplant. Mix everything together and cover and cook for about 5 minutes on a low flame so that the eggplant is infused with the masala flavors.
• Stir in the garam masala and garnish with coriander leaves.
• Serve with hot rotis!!

Spaghetti in a creamy sauce (Pasta)

What you will need:  

• Spaghetti or any other kind of pasta - about 2 cups
• Cream cheese - 1 tbsp
• Milk - 1 cup
• Onion - 1, sliced
• Tomato paste - 2 tbsp
• Slit Green chillies - 2 (optional, depends on your taste)
• Large red pepper(capsicum) - 1, cut into stripes
• Cooked and sliced chicken ( you can use leftovers) - about 1/2 cup
• Parmesan Cheese - 1/4 cup grated
• Mushrooms - 4 or 5 (optional)
• Pepper powder - 1 tsp
• Salt to taste
• Oil - 1 tbsp

 How to prepare

• Boil a pot of water with 1 tsp of salt. Add the pasta and cook until the pasta is done. Drain all water and set the pasta aside.
• Heat oil in a large skillet on medium flame. Add the onions and fry until they turn transluscent. Add green chillies, mushrooms ( if using) and red peppers and fry for a minute. Add the tomatoes and salt. Cook until they the tomatoes turn soft.
• Add milk and let the mixture boil. Now stir in the cream cheese into the skillet and cook until the cream cheese blends into the sauce.
• Add cooked chicken, parmesan cheese and cooked pasta. Mix everything together and cover and simmer for about 2 minutes. Sprinkle pepper powder on top.
• Enjoy the pasta

Capsicum Subzi

What you will need:

• Capsicum - 2 to 3 sliced (you can use green peppers, red, yellow, orange)
• Onion -  large, sliced
• Tomato - 2 small, finely chopped (or use 2 tbsp tomato paste)
• Ginger garlic paste- 1 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1 tsp
• Green chillies - 2, slit
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Heat oil in a pan. Add cumin seeds. When they crackle, add ginger garlic paste and slit green chillies.
•  Add sliced onions and fry until onions turn transluscent. Add turmeric powder and chopped tomatoes (or tomato paste) and cover and cook until the tomatoes are completely cooked and the oil separates.
• Now add the sliced capsicum and salt and cook until the capsicum is just cooked and does not get too soft.
• Serve as a side dish with chapatis.

Chicken with a taste of fennel

What you will need:

• Chicken - 1 lb (1/2 kg)
• Onions - 1 large, finely chopped
• Tomato - 1 medium, chopped
• Green chillies - 2 to 3
• Fennel seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - 1 " piece
• Garlic - 3 to 4 cloves
• Coriander leaves - 3 to 4 strands
• Cinnamon stick - 1 " piece
• Cloves - 4
• Salt to taste
• Oil - 2 tbsp

How to prepare

• Heat 1 tbsp oil in a pan. Add cinnamon, cloves, green chillies, fennel seeds, chopped ginger garlic. Saute for about a minute. Let it cool and then blend it with the chopped tomatoes into a fine paste.
• Heat the remaining oil in the same pan and add the chopped onions. Fry the onions until light brown. 
• Now add the turmeric powder, salt and chicken pieces and cook on high heat for about 5 minutes.
• Turn down the heat to medium and add the blended tomato mixture.
• Cover and cook well until the chicken is done. If the mixture gets dry while cooking, you can sprinkle some water from time to time.
• Garnish with coriander leaves and serve with either rice or chapatis.

Hot and spicy Tomato Soup

This is a great spicy Indian style tomato soup, especially great on a cold night.


What you will need:

• Large tomatoes - 4
• Coriander leaves - a bunch
• Garlic - 3 to 4 cloves
• Green chilli - 1
• Onion - 1 small, chopped
• Cinnamon - small piece
• Pepper corns - 6 to 8
• Cloves - 4
• Salt to taste
• Water - 2 cups
• Butter - 1 tbsp

How to prepare

• Cut the tomatoes into half and place them in a baking tray. Cook them in the oven at the maximum temperature for about 20 minutes.
• In a pan, heat the butter and add cinnamon, cloves, pepper, slit green chilli and chopped onion. Add a pinch of salt and fry until the onions are slightly browned.
• Blend the onion mixture and then add the tomatoes and blend them all together in a mixer.
• Boil the mixture in a pan with 2 cups of water. If you want the soup really thick, just add 1 cup of water. When the mixture starts boiling, add half of the chopped coriander leaves. 
• Add a dollop of butter on top, sprinkle some coriander leaves and serve hot.