Mushroom masoor pulao

1/2 cup Black Masoor (lentil) Dal, soaked for 2 hours. 1 cup basmati rice, soaked for 2 hours.
1 chopped onion. 1 chopped tomato. 2-3 bay leaves. 2 tsp garlic paste. 2 tsp ginger, chili paste. 200 gm mushroom, chopped. 1tbsp garam masala powder. Salt & red chili powder to taste.

Heat oil in a flat bottom pan. add bay leaves, garlic, ginger, chili paste. Saute for a minute, add onions and cook till brown. Add salt and mushrooms and cook till mushroom leaves the water and dries. Add tomatoes, cook till soft. Add the dry masalas, dal, and rice, with enough water to boil. Serve with raita.

Basil Lamb Curry

1 kg Onion, grated. 3 tbsp paste of garlic & whole kashmiri chili. 1 kg tomatoes, pureed. 10 gm fresh basil, chopped. 1 kg Lamb, cut in curry pieces. Salt & paprika to taste. 2 tbsp sunflower or vegetable oil. Fresh parsley for garnish.
Heat oil in pan and carefully saute till color turns to dark brown.Add the garlic chili paste and cook further for 2 mins. Add the lamb pieces, cook on medium flame, stirring occasionally till the lamb leaves water and dries. Add salt and half cup water. Cook in the same process till the lamb leaves water and dries again. Cook till the lamb pieces almost tender. Add tomatoes and cook further till soft.add basil leaves and a cup of water, remaining salt and paprika as per taste. Continue cooking on low flame till the gravy is slightly thick and the lamb tender. Garnish with parsley and serve with steamed rice or mash potatoes.
Served here with Garlic bread.
Pictures by @lucidillusions_ (Twitter & Instagram)

Healthy Vegetable soup-1

3 tomatoes, chopped.1 onion, chopped. 1cup, chopped doodhi (Squash)1 cup chopped- Carrots, beans, cauliflower and vegetable available. 2 tsp garlic, ginger, chili paste. Salt, paprika to taste. 1 tsp mixed herbs. 3 tbsp quick cooking oats.

Heat oil in a pressure cooker. Saute the garlic, ginger, chili past with the onions for 2 minutes. Add all the other ingredients (except for mixed herbs & oats) with a glass of water. Cover and cook till 4 whistles. Remove from heat & cool. Blend the mix with a hand blender. Put the soup on low flame adding the oats and mixed herbs. Cook for another 5 minutes and serve.

My version of Kadhai chicken / paneer

500 gm boneless chicken breast sliced / paneer, cubed
2 green capsicum, sliced
2 onions, cut in 1/2" pieces
2 tomatoes sliced
2 tsp garlic ginger chilly cut length ways
2 tsp garam masala, turmeric, kashmiri chilly powder mix
2-3 bay leaves
2 tsp Kastoori methi soaked in a cup of water
2 tbsp vegetable oil
2 tsp fresh yogurt
1 tsp chat masala.
Fresh coriander and lemon rind for garnish
salt to taste


Heat oil in a non stick pan, add bay leaves, ginger garlic chill paste and cook for1 minute. Add the onions and 
Sauté till light brown. Add the chicken (if paneer, not at this stage), salt and cook till the chicken is tender.
Add the tomatoes and cook further for 2-3 minutes on high flame, stirring regularly. Add the dry spices, stir for a minute and then add the capsicum. cook further on high flame for 3-4 minutes. (For the paneer ) Add paneer cubes, cook stirring gently for 3-4 minutes. Add beaten yogurt and kastoori methi, with the chat masala. cook on high flame till the yogurt blends in. Garnish with coriander, lemon rind and serve.