Relish The Bite

Taste of happiness

You are here: Home / 2023 / Archives for November 2023

Archives for November 2023

One pot Mushroom biryani recipe

by Leave a Comment

This is my first option if I have mushrooms at home so let the world know this… 😉! 

I know and I have heard this from my loved ones that “Biryani” can never be vegetarian. However, I am a vegetarian and this is the only biryani I have tasted 😀 so this is a delicacy to me. I am here in Costa rice for a break last few days. Obviously, new place and beautiful. However, Vegetarian options are not great unless I cook here. If I go to the the main town I might get some option. So, for now all I am having –> rice, beans and plantain. At this point, I choose peace over food and humans which is unlike me. So, no complaints!

Serving Size:
Time:
Difficulty:

* Oil – 2 tbsp
* Bay leaf – ½
* Cinnamon – 1 thin piece
* Cloves – 3
* Cardamom pods – 2
* Onions – 1, big, sliced thinly
* Mint – 1 cup, chopped finely
* Coriander leaves – 1 cup, chopped finely
* Garlic – 6, very finely chopped
* Ginger – 2 cloves, finely chopped
* Green chilli – 8, slit
* Tomato – ½, sliced
* Turmeric powder – ¼ tsp
* Biryani masala – 1 tsp
* Red Chilli powder –1 tbsp
* Mushrooms chopped (crimini, or another favourite variety) – 2 cups
* Salt – 2.5 tbsp or as per your taste.
* Basmati Rice – 2 cups
* Water – 4 cups
* Coriander leaves – 1 tbsp, chopped

Directions

  1. Take a big wide pan, add oil on medium heat, and add the spices like bay leaf, Cinnamon, cloves, cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chillies, and fry for two minutes with a bit of salt.
  2. Then add tomatoes with mushrooms, turmeric powder, biryani masala, red chilli powder and salt.
  3. Mix well and sauté for two minutes.
  4. Then add the rice and mix well.
  5. Add the water to it and close the pan in medium high heat for ten minutes.
  6. After ten minutes, change it to low for ten minutes.
  7. Finally, keep it closed for ten minutes after removing from heat.
  8. Garnish with coriander leaves.
  9. Notes: Remove chilli powder if you find it spicy.
Mushroom Biryani

Tikka Masala Pasta

by Leave a Comment

Tikka Masala Pasta

For National Pasta Day this month, I’m making a spicy Indian Tikka Masala Pasta with
@forpastalovers . This is the best pasta you will ever have when you have no time to cook yet you want to have something delicious with a kick! I always liked recipes which are close to my heart.


This is one recipe that my mom made for me when I was a kid. It has a fusion traditional touch
to it. She used to make this with no cheese and I added some cheese to it. If you love pasta, and if you love Indian food, you need to try this recipe!

Recipe Video


I’ve used Italpasta’s Artisan Penne Rigate pasta for this recipe! Their pastas are made in Canada with 100% Canadian wheat and the utmost care. This makes their pasta nutritious and delicious :). Their pastas have been made in Canada for over 30 years, offering different shapes and sizes.

Tikka Masala Pasta

Serving Size:
4
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • Olive oil – 2 tbsp
  • Garlic – 7 cloves, chopped finely
  • Ginger – 2 inch, chopped finely
  • Green chilli – 2, chopped finely
  • Tomato sauce – 4 tbsp
  • Tikka masala powder – 1 tbsp
  • Salt – 1 tsp
  • Heavy cream – 1/4 cup
  • Italpasta Artisan Penne Rigate Pasta – 500 gms
  • Parmigiano-Reggiano cheese – 4 tbsp
  • Coriander leaves – 2 tbsp, chopped finely

Directions

  1. Boil pasta for 12 minutes on medium heat. Strain and set aside. Keep the pasta water.
  2. In medium heat, add olive oil, onion, ginger, garlic, and green chillies.
  3. Add tomato sauce, pasta water, tikka powder and salt. Sauté for 2 minutes.
  4. Add heavy cream and mix well.
  5. Then add cooked pasta and mix well.
  6. Garnish with coriander leaves and cheese.

Paneer Kabab

by Leave a Comment

Paneer Kababs

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with spices. It took only 30 minutes to make this.

This is totally a no onion no garlic paneer recipe. This is a great protein rich snack or a meal by itself with some vegetables. My mom loves anything with paneer so tried this to make it for her. I had a block of paneer to be used and this paneer kabab recipe was the perfect fit for this. I have all the time in the world to try. I am in a break from work and everything, so why not explore something in my kitchen at-least?!

To make paneer kabab recipe you can either deep fry the shaped kababs, shallow fry them, toast them on tava or bake them. Serve paneer kabab hot with chai.

Other Paneer recipes:

Paneer Biryani

Paneer Dum Mirch/ Spicy simmered paneer curry

Dhaba Style Paneer curry

Serving Size:
8
Time:
30 minutes
Difficulty:
easy

Ingredients

  • * Paneer (cottage cheese) grated 400 grams 
  • * Chilli powder 2 tsp
  • * Green chillies 3 finely chopped 
  • * Chaat masala 1/2 teaspoon 
  • * Garam masala powder 1/2 teaspoon 
  • * Salt to taste 
  • * All purpose flour 1.5 tablespoon
  • * Rice flour 2 tablespoon 
  • * Coriander leaves chopped 1 tablespoon 
  • * Methi leaves dry 1 tbsp
  • * Lemon juice 2 teaspoons 
  • * Onion rings and lemon to serve 
  • Oil to roast 

Directions

  1. Take a bowl with grated paneer with other ingredients (except onion and oil) and mix together. Use a bit of water to make it a round ball. 
  2. Divide the mixture into equal portions. Pat each portion onto a shape like in this video (imagine patting into a skewers or do with an actual skewers).
  3. Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the kebabs, till golden brown on all sides.
  4. Serve with lemon onion slices (must!)

STAY CONNECTED

SUBSCRIBE BY EMAIL