American restaurant chain Pizza Hut Thursday launched a new dish – Birizza, a biryani with the taste of pizza. If the dish was innovative, the launch activity was one of its kind.
Birizza-Biryani zara “Hat-ke”, was what they called the dish.
“We wanted to bring in rice to Pizza Hut. Rice is considered as ‘the meal’ in the country. Hence, we introduced rice in Pizza hut,” said Arjyo Banerjee, Head, food innovation, Pizza Hut.
Ingredients:
½ kg mango
1 tsp salt
1 tsp sugar
½ tsp chilli powder
½ tsp jeera powder
Procedure:
Peel the mangoes and cut them into small cubes.
Now add salt, sugar, chilli powder and jeera powder and mix well.
Aam chaat is ready.
Ingredients:
2 cups cubed boiled vegetables (French beans, carrots, green peas, potatoes)
3 tbsp fresh cream
3 tbsp milk
2 tbsp oil
Salt to taste
To be ground into a paste
2 medium onions
4 green chillies
4 cloves garlic (lehsun)
12 mm (½”) piece ginger (adrak)
2 cardamoms
Method:
Heat the oil in a pan
Sauté the paste for 2 minutes.
Add the vegetables, cream, milk and salt.
Cook for a few minutes, till the gravy thickens.
Serve hot with parathas.
Ingredients:
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 cups french beans , stringed and blanched
1 tsp sugar
1 tbsp soy sauce
salt to taste
1 tbsp cornflour dissolved in 2 tbsp
Method:
Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and sauté on a high flame for 30 seconds or till it turns golden brown in colour.
Add the french beans and sauté on a high flame for 2 to 3 minutes.
Add the sugar, soya sauce and salt, toss well and sauté on a high flame for another minute.
Ingredients:
• 2 unbaked Pizza Crusts
• 2/3 cup Brown Sugar
• ¼ cup Butter (softened)
• 1/3 cup chopped Pecans
• 2 cups Banana Cream Pudding
• 4 ripe Bananas (sliced)
• 1 cup Whipped Cream
How to make:
Arrange pizza crust on 2 buttered pizza pans.
Spread banana cream pudding on the crust.
Add sugar, butter and pecans in a bowl. sprinkle this mixture on pudding.
Bake the crust at 350 degrees F for 20 mins.
Remove from the oven and spread with whipped cream.
Slice and serve.
1 Ripe Mango
1 can Sweetened Condensed Milk
1/4 can Milk Powder
Sugar as per taste
1/4 tsp Cardamom Powder
Few Strands of Saffron
1/4 cup Pistachios(chopped coarsely)
Method
Peel the mango and chop it into small pieces.Discard the seed.
Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil.
Now add the cardamom powder, cook for 10 more minutes till the mixture thickens.
Now add saffron and pistachios.
Lower the flame and allow to cool completely.
Pour into kulfi moulds and freeze overnight till firm.
Palak Paneer is easy to make and tastes yummy.
Ingredients:
2 1/4 cups chopped spinach (palak)
1/2 cup fresh fenugreek (methi) leaves
1/2 cup finely chopped onions
25 mm (1”) piece ginger (adrak)
2 1/2 green chillies , finely chopped
1/2 cup sliced low fat paneer
1/2 tsp dried mango powder (amchur)
3 tsp oil
Salt to taste
Procedure:
Wash spinach and fenugreek properly by removing thick stems.Cook them in microwave for 40 seconds, blend the cooked leaves in a blender. Now put the oil in a pan add onion, green chillies,and ginger and fry it for 5 mins.
Ingredients
1 cup dried apricots , puréed
1/2 cup whipped cream
2 tbsp condensed milk
4 digestive biscuit , crushed
For The Garnish
1/4 cup whipped cream
4 cups apricots (kummani / jardalu) , sliced
Method
In a bowl, mix together the condensed milk and the apricot purée.
Fold in the whipped cream and the biscuits gently.
Pour into 3 stemmed glasses and refrigerate till firm.
Serve garnished with the cream and apricots.
Tips
To make apricot purée, soak the apricots in hot water for 8 to 10 minutes.
Ingredients
For The Kachori
2 cups whole wheat flour (gehun ka atta)
1 cup semolina (rava)
1 cup besan (bengal gram flour)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for frying
For The Filling-
2 cups boiled moong (whole green gram) , matki (moath beans) and kala chana (brown chick peas)
500 gms boiled potatoes
salt to taste
Other Ingredients
500 gms curds (dahi)
khajur imli ki chutneyas per taste
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/4 cup sev
Method
For the kachori
Ingredients:
1 cup boiled , peeled and mashed potatoes
1/2 cup boiled and coarsely crushed green peas
1 tbsp finely chopped coriander (dhania)
1 tsp chaat masala
1/2 tsp chilli powder
1 1/2 tsp lemon juice
salt to taste
oil for greasing and cooking
For Serving:
green chutney or tomato ketchup
Method:
Combine all the ingredients in a bowl and mix well.
Divide the mixture into 6 equal portions and shape each portion into a round, flat
50 mm. (2”) tikki.
Ingredients:
4 cups pomegranate juice, bottled or 1000 g
300 g date paste
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
1¾ cups skimmed yoghurt or 320 g, frozen
600 g ice, crushed
Preparation:
Combine all the ingredients together in a blender except the crushed ice.
Blend for 5 minutes until smooth; pour the ice and blend again for 2 minutes.
Serve in a large chilled glass.
Ingredients
500 ml milk
2 cups sugar
4 tbsp custard powder
100 gms whipped cream
2 cups chopped mixed fruits
2 tbsp chopped mixed nuts
Method
In a deep pan, boil the milk add sugar and mix well.
Meanwhile, combine the custard powder with 4 tbsp milk and mix well.
Add this custard powder mixture to the milk, while stirring continuously and mix well and simmer till milk becomes thick.
Remove from the flame and keep aside to cool.
Add the whipped cream and mix well.
Add the fruits and nuts and mix well.
Keep in the refrigerator for 2 hours.
Ingredients
1 1/2 cups chilled , peeled and roughly chopped apples
5 tbsp strawberry crush
4 tbsp chilled fresh curds (dahi)
1 cup vanilla ice-cream
For The Topping
4 tbsp crushed ice
Method
Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the mixture is smooth and frothy.
Pour equal quantities of the smoothie into 2 individual glasses.
Serve immediately topped with 2 tbsp of crushed ice in each glass.
ngredients
For The Achari Marinade
1 1/4 cups paneer (cottagte cheese) cubes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 cup whisked curds (dahi)
1 tbsp readymade green chilli pickle
salt to taste
Other Ingredients
3 cups cooked rice
1 tbsp oil
1 to 2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
1/2 tsp caraway seeds (shahjeera)
2 cardamoms
salt to taste
For The Garnish
Ingredients:
1 cup grated coconut
1 Tbsp ghee
3/4 cup khoya
1/2 cup sugar
1/2 cup water
A greased plate to set the barfee in
Method:
Place the ghee and the khoya in a pan and saute till the khoya looks of a uniform consistency.
Take it off the heat and leave to cool. Mix in the coconut and keep aside.
In another pan heat the sugar and water together over low heat, stirring a few times till the sugar dissolves, taking care not to let it come to boil, before the sugar dissolves.
Ingredients:
For paste
Broken Cashew nuts – 1 tablespoon
Desiccated coconut – 1 tablespoon
Poha – 3 tablespoons, roasted
Tomatoes – 1 ½ medium, chopped roughly
Other Ingredients:
Bhindi (Ladies fingers) – 3 ½ cups, cut into 1 inch pieces
Oil – 2 tablespoons + 1 teaspoon
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Whole dried red chilies – 2,
Onions – ½ cup, chopped finely
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Yogurt – ¼ cup
Salt – to taste
You Will Need:
1 (11 ounce) can refrigerated thin pizza crust (we used Pillsbury)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 (15.5 ounce) can black beans, drained and rinsed
3-4 dashes hot sauce
1/4 cup water
2 cups shredded cheddar cheese
2 cups shredded romaine lettuce
8 cherry tomatoes, halved
1/4 cup ranch dressing
salt to taste
Directions:
ngredients:
Bhindi(Okra, Ladiesfinger) – 1/2 kg (1 lb)
Onions – 3
Tomato – 1
Potato – 1
Chilli powder – 1 tblsp
Corriander powder – 1 tsp
Cumin powder – 1/2 tsp
Dry Mango Powder (Amchur powder) – 1/2 tsp
Turmeric powder – 1/4 tsp
salt – to taste
Cilantro – for garnish
Method:
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
Ingredients
1 cup frozen pineapple
1 cup frozen mango pieces
1 cup vanilla yogurt
⅓ cup milk (or more if needed)
2 teaspoons sugar
a couple of ice cubes, if needed
Instructions
Place the above ingredients in a blender and blend until smooth. Add more milk if too thick or ice if too thin.
Makes 1-2 servings.
Ingredients
Basmati Rice – 2 cup
Saffron – 1 tsp
Nuts (Cashews, Almonds, Pistachios, Walnuts etc) – 1 cup
Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) – 1 cup
Fresh fruits (Pomogranate, Grapes, Apple ) – 1 cup
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)
Black Cumin – 1/2 tsp
Fried Onions – 1/2 cup
Ginger garlic paste – 1 tsp
Cilantro – handful
Mint – handful
Sugar – 1 tblsp
Corriander- Cumin Powder – 1 tblsp
Milk – 1/4 cup
Oil – 2 tblsp
Ghee – 1 tblsp
Preparation Steps
Strawberries and mangoes come together to make a great snack for kids or anyone who wants a light, fresh, non-spicy treat. Serve with chips.
Ingredients
Serves: 2
2 tablespoons balsamic vinegar
2/3 cup orange juice
1/4 cup lemon juice
2 tablespoons lime juice
2 diced fresh mango
1 cups strawberries, diced
Directions:
Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
This is a real tongue thriller that isn’t oily and is healthy because it’s grilled. Can be considered as starter, or snack with tea/coffee.
Ingredients
Serves: 4
2 cups boiled and mashed sweetcorn
2 cups boiled and mashed potatoes
2 teaspoons chilli powder
2 teaspoons cumin powder
1 teaspoon pepper powder
1 tablespoon ginger paste
1 tablespoon green chilli paste
2 tablespoons chopped coriander
2 tablespoons mint chopped
1 teaspoon black salt
1 teaspoon sugar
1 tablespoon lemon
1 cup finely chopped onions
Phirni- a delicious dessert. This is a popular North-Indian sweet dish and is traditionally served in earthenware bowls. Phirni is basically a rice pudding, made with milk, sugar and rice. This dish is quite easy and simple to make. Phirni can b prepared in many flavours like Kesar Pista Phirni, Rose Phirni, Mango Phirni, Kaju Phirni, Orange Phirni, Badam Phirni, Coconut Phirni, Banana Phirni, Apple Phirni,Chocolate Phirni etc..So here goes the recipe, I am sure you would love it!
Ingredients
Serves: 3
Rice, soaked- 5 tbsp
Milk- 1 ltr
Sugar-3/4 cup
Rose Syrup-3
In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.
Ingredients
Serves: 8
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
1 teaspoon ground turmeric
For the Mango season, here’s favourite drink that’s also good for you. Not only does it taste yum but it also cools down the body to tolerate summer’s ‘lou’. Like most North Indian families, our family has also been making Pana for years. We keep a fresh jug in the fridge all summer long.
Ingredients
Serves: 4
2 raw mangoes
Water
2 tsp Salt (or to taste)
4 tbsp sugar (more if mangoes are sour)
1 tsp roasted cumin seeds
1 pinch cracked pepper
Mint for garnish
Directions