Pineapple n Jalapeños Naan

Cauliflower(gobhi) Butter Masala

Serves 4
For gravy
Butter 2 tsp
Onion chopped 2
Tomato chopped 1
Garlic ginger 1 tbsp
Whole red chillies 2
Cashewnuts few
In a pan cook all the above with 1 tsp butter. Keep aside.
Cauliflower (gobhi) 1 kg florets. Blanch in hot water with salt and turmeric.
Strain gobhi and sprinkle cornflour and flour with salt n pepper on it. Shallow fry it.
Now Puree the onion tomato mix in grinder.
In a pan heat 1 tsp butter , cumin seeds, coriander seeds add this purée and cook till it thickens.
Add cream or milk for gravy consistency. Cook more.
Add little dry fenugreek( Kasuri methi).
Now put fried gobhi in it. Mix and serve.

Quick Yum Yum Vegetable Biryani

Due to lack of patience and time, i cooked biryani this way and out of surprise it comes out very yummy. That's y I called it "Yum Yum Biryani"
White rice 1 cup
Cook it with with little oil and salt with double water.
Strain and keep 1/4 of it away.
In a pan add a dallop of yellow butter. Sauté Ginger garlic green chilli paste in it.
Add 1 cup of chopped carrot beans cauliflower capsicum. Cook it well.
Add 1 tsp biryani masala or one can use powder clove cardamom bay leaf cinnamom with salt and red chilli powder.
Cook it for a minute. Add rest of rice in it. And mix well.
In a small pan add oil fry onion slices in it. Then 1/4 rice in it till it changes colour.
In glass dish layer veg rice and top of it onion fried rice.
Microwave for 5 minutes. Yum yum biryani ready.
Serve it with dal makhani.

Vegetable Monchow Soup

Quick n easy to prepare this Indo Chinese soup at home
 Chopped vegetables: garlic ginger green chilli 1tbsp
Chopped vegetables : carrot French beans and cabbage
In a pan heat little butter. Add chopped garlic ginger chilli
Sauté. Add rest veggies. Cook for a minute.
Add sauces ( tomato chilli soya sauce vinegar) as per taste
Add 1tbsp schezuhan powder
Pour water as much required. Boil
Thick soup with cornflour water mix.
Soup is ready. Garnish it with fried noodles.

FOR NOODLES
Boil noodles with salt. Strain n cool it and dust with little cornflour.
Then deep fry it till cremish golden.

P.S. Quantity of soya sauce varies as per soup colour.