Vegetable Pulao

Ingredients

main ingredients for veg pulao:

• 2 cups long grained or basmati rice soaked for 30 minutes
• 2 or 2.5 cups of chopped mixed veggies (cauliflower, carrots, green peas, potatoes, broccoli, corn kernels, baby corn, french beans )
• 1 large onion, sliced
• 1 tsp ginger-garlic paste (adrak-lahsun paste)
• 1 green chili, chopped (hari mirch)
• 1 medium size tomato (optional), chopped
• 4.5 cups water or veg stock (check notes below for details)
• 2 to 3 tbsp oil or ghee
• salt as required

whole spices for veg pulao:

• 1 tsp cumin or shah jeera/caraway seeds
• 1 bay leaf or tej patta or tamalpatra
• 2-3 cloves or laung
• 2 green cardamoms or hari elaichi or choti elaichi
• 1 black cardamom or badi elaichi
• 1 pinch of mace or jayitri or javitri,
• 1 small star anise or chakriphool
• 1 inch cinnamon or dal chini

Instructions

1. in a deep pot, heat oil and fry all the whole spices till the oil becomes fragrant.
2. add the onions and brown them.
3. add the ginger-garlic paste and saute for a minute.
4. add the tomatoes & green chilies and saute for 2-3 minutes on a low flame.
5. add all the veggies and saute again for 2-3 minutes on a low flame.
6. drain the rice and saute for 2-3 minutes on a low flame, so that the rice gets well coated with the oil.
7. pour water and stir.
8. season with salt.
9. cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
10. fluff and let the rice stand for 5 minutes.
11. serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita.

Eid Dinner 10/4

• 
  Marinated Mozzarella
  http://www.myrecipes.com/recipe/marinated-mozzarella-10000001665328/
•  
•  3 (8-oz.) blocks mozzarella cheese $
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil $
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems
•  

  Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Mushroom Puffs

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion $
• 1/4 cup grated Parmesan cheese $
• 1 tablespoon finely chopped green onion $
• 1/4 teaspoon hot sauce
• 1 large egg $
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

 

Preparation

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

Spicy White Cheese Dip

• 1 small onion, diced $
• 2 garlic cloves, minced
• 2 (10-ounce) cans diced tomatoes and green chiles $
• 3/4 cup milk $
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds white American deli cheese slices, torn $
• Assorted tortilla and corn chips $

 

Preparation

1. Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.

Guacamole-Goat Cheese Toasts

• 2 ripe avocados $
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds*
• 2 tablespoons olive oil $
• 1 plum tomato, seeded and finely chopped $

 

Preparation

1. 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.
2. 2. Meanwhile, preheat oven to 375°. Finely chop tomatillo.
3. 3. Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.
4. 4. Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.
5. *1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.
6. Note: For testing purposes only, we used Toufayan Bakeries Mini Pitettes.