Vermicelli pilaf/pulao

1. Bring a sauce pan of water to boil. Add vermicelli and boil on low till soft. Take out and drain in a colander in cold water. (to prevent sticking)
2. Cut potatoes and cauliflowers into bite sized pieces. Microwave with water for 3-4 mins or till al dente. 
3. In a non-stick frying, heat 1 tsp cooking oil,  add minced onions, mustard seeds (can skip), curry leaves, minced green chilis (I used 2 ), green peas, turmeric, salt. Stir. Add  drained potatoes and cauliflower that you steamed first. Next, add the vermicelli. Add spicy cashews (or dry roasted ones). Taste for salt.

I had it for breakfast today with tea. The instruction packet asked us to fry the vermicelli for pulao. I prefer to boil them.

Some variations use tomatoes and carrots. This preparation is similar to my breakfast poha or chirer pulao recipe. 

Summer coolers

Mince 1 bunch of organic mint with 1 tsp jaljeera, 1 tsp black salt, 1 freshly squeezed lime with a little water. Keep refrigerated. Serve with crushed ice and water or ginger ale. (You may add sugar if you want, I don't)

Noodles in low-sodium chicken broth

1. Boil water with salt, add chowmein, (put green beans first, then fish them out if you are using them). Drain the boiled chowmein in a strainer, pour cold water if necessary. 
2.  Add peanut oil in a wok, add diced onions, serrano chilies, parboiled beans, celery and leeks. Put a handful of cashews or peanuts if you want an added crunch.
3. Now add low-sodium chicken broth, a squirt of lime (or 1 tsp white vinegar) and drizzle some low-sodium soy sauce. Now add the noodles and mix well.
4. Add a soft boiled or hard-boiled egg. You might scramble the egg too. Top with crushed pepper and serve warm

Double chocolate brownie cake with roasted hazelnuts

This is a quick recipe for a tasty brownie cake and you simply can't go wrong with this.

1 egg
1/4 cup water
1/3 cup vegetable oil
3 cups Ghirardelli Double Chocolate Brownie Mix (or 2 cups sieved flour, 1 1/2 tsp baking powder, 1 cup cocoa powder and chocolate chips)

1. Whisk the ingredients (measure accurately) well and bake at 325 F for 25 mins.
2. Dry-roast a handful of hazelnuts and rub them in paper towels after they cool down. Hammer or crack them and toss in a small sieve to remove rest of the skin. 
3. Pour chocolate sauce and serve.
   
   You may want to warm it in the oven before serving.

Dessert in a mason jar: cherry compote, whipped cream and star shaped pie crust.

4th July special, cherry compote, whipped cream and star shaped pie crust. (baked a little more than I wanted, oh well)

Doi fulkopi posto diye (Cauliflower in poppy seed- yogurt sauce)

1. Cut cauliflower into bite sized florets. Microwave them for 4 mins in water with diced potatoes . Drain the water in a colander.
2. In a frying pan (with cover), add 2 tsp mustard oil, 1/2 tsp ghee, 1-2 bay leaves, 1/4 tsp nigella seeds (kalo jeere or kalonji), 4-5 slit green chilies. Add the vegetables. Cover and cook.
3. In a coffee grinder, add 3 tsps cashews, 8 peppercorns, 3 tsp poppy seeds, 3 green cardamom, 1/2 cinnamon stick- ground to a fine powder. Add it to the vegetables, evenly.
4. Stir and cook till the poppy is well roasted. Beat 3 tbsp yogurt with water, add evenly.
5. Cover and cook until the oil separates and the vegetables are well done. You may slip in a few golden raisins and a spoonful of sugar.

For other recipes with posto (poppy seeds), see:

Aloo bean posto kaju

Jhinge aloo kaju posto

Doi begun posto

Chana dal with zucchini

1. Wash well and then soak chana dal in clear water over night.
2. Add black pepper corn, red round Chile pepper, 1-2 star anise, green cardamom,  salt, turmeric and aamchur (dry mango powder) in a pressure cooker, cook till the steam appears.
3. In a frying pan, add diced (half-moon) zucchini (green or yellow), panch phoran, and halved heirloom tomatoes. Add salt, kashmiri mirch and bhaja masala (dry roasted- cumin-coriander-red chilies). Cook till oil separates.
4. Add the zucchini mix, a pinch of hing (asafoetida)  and ghee (for smell). Simmer till done.