Simple Vegetable Pulao

Serving Size : 6 persons

You’ll need:

• 2 cups Basmati Rice
• 3 cups of water
• 2 cups of mixed chopped “pulao kind” vegetables (I used carrot, green beans, green peas and yellow bell pepper)
• 1 small yellow/white onion, sliced
• 3 green chilies/jalapenos, slit (adjust to your taste)
• 4 cloves
• 2 inch stick of cinnamon bark
• 4 pods of green cardamom
• 2 small or 1 large dried bay leaf
• 1 tbsp oil
• 1 tsp ghee (optional)
• Salt to taste

Method:

• Wash and soak the rice in water for about 30 minutes.
• In the meantime, chop the vegetables and thaw green peas if using frozen.
• Heat the oil and ghee in a pot and add the whole spices – cloves, cinnamon, whole cardamoms and bay leaves.
• Stir for a few seconds, taking care not to scorch them.
• Add the sliced onions and green chilies. Sauté until onion is just transparent. Do not brown them!
• Add the rest of the chopped vegetables, season with salt, stir and cover the pot. Let the vegetables soften just a tad, about 4 minutes on medium heat.
• Now turn up the heat to High and add the soaked rice along with the water into the pot. Stir well to combine.
• Let this whole mixture come to a rolling boil on high heat. Leave it on for 5 minutes.
• When the water seems to have evaporated quite a bit and the rice grains look plump, turn down the heat to low (I set it to 3 on my gas mark), gently mix, cover the pot and let the pulao cook, about 12 minutes or so, until the rice and vegetables are cooked through.
• Fluff with a fork and serve with raita or simple dal.

Spicy Indo- Pak Vegetable Curry

Serving : 4 persons

Ingredients

1 onion
1/2 cup cooking oil
1 tablespoon tomato paste
2 tomatoes
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon fenugreek seeds
2 teaspoons salt
1/2 teaspoon turmeric
2-3 carrots
2-3 potatoes
1/2 cup peas
1 cauliflower

Directions

1. Dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.

2. Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.

3. Add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.

4. Peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

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Vegetable Biryani Recipe

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita and pickle.

Mashed Potato Nuggets

Ingredients

• 1 C. mashed potatoes
• 2 eggs, beaten
• 1/2 C. milk
• 1 C. shredded American cheese
• 1/2 C. flour
• 1/4 tsp. baking powder
• salt and pepper to taste
• oil for deep frying

Directions

1. In a large bowl combine first seven ingredients.
2. In a deep fat fryer heat oil to 375°F.
3. Drop by tablespoonfuls 4 or 5 at a time into the hot oil.
4. Fry 3 to 4 minutes or until golden brown.
5. yields 24