Navrattan Pullao

Ingredients :-
1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed

For Mixing with rice before serving:
A

1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 tsp water.
B

1/4 cup diced tomatoes, 1/4 tsp red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 tsp water.

1 Thinly sliced onion
2 1/4 tbsp Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1/2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method :-
1. Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2-3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Cuisine :- Indian

Pudhina chutney

Ingredients :-

CORIANDER/PUDHINA LEAVES-1 BUNCH

OIL-1 TBSPN

URADH DAL-1 TSPN

CHANNA DAL-2 TSPN

BIG ONION-1/4

GARLIC-2

GREEN CHILLY-1

RED CHILLY-1

JEERA-1 TSPN

TAMARIND-1

SMALL PIECE COCONUT

3-4 TBSPN SEASONING

OIL-1 TBSPNP

MUSTARD-1 TSPN

URADH DAL-1 TSPN

CURRY LEAF

ASOEPHETIDA-1 PINCH

Method :-
PUT A KADAI ON STOVE & ADD OIL THEN ADD URADH & CHANNA DAL & FRY NOW PUT THE ONION & GARLIC THEN ADD THE CHILLIES,JEERA ,TAMARIND & FRY FINALLY ADD THE CORIANDER /PUDHINA OR BOTH IN EQUAL AMOUNTS. FRY FOR A MINUTE OR TWO & PUT OFF FLAME. COOL IT & THEN ADD SALT & COCONUT &GRIND. FINALLY FRY THE SEASONING & ADD TO THE GROUND CHUTNEY. IT GOES WELL WITH S.INDIAN & N. INDIAN TIFFINS.

Masala Omelette

Ingredients :-
250 gm mixed cooked vegetables- peas, finely chopped carrots, sliced green beans, diced potatoes, capsicum
250 gm tomatoes- peeled seeded diced
3tbs oil preferably olive
1 tsp chopped garlic
2 small onions- sliced
5 eggs
salt
freshly ground pepper
1 tsp paprika
1 tbsp chopped garden herbs

Method :-
Mix the vegetables and tomatoes together. Heat oil. Add chopped garlic and onion. Cover and cook over a gentle heat until soft but not colored. Stir in the vegetables and tomatoes. Heat through. Beat the eggs, seasoning, paprika and herbs together. Pour into the pan. Cook until the eggs are coated underneath. Place pan under a hot grill to color the top of the omelette. Slide out flat onto a plate and serve immediately.

Cuisine :- Indian

Spicy Broccoli

Ingredients :-

250 gm broccoli-cut small

2 tbsp oil2 tsp mustard seeds

4-5 curry leaves

3-4 whole red pepper

1/8 tsp asafoetida powder

1 tsp cumin

50 gm ginger-shredded fine

2 tsp garlic-chopped fine

20 gm tamarind-soaked in 1 cup water and strained

2 tsp salt or to taste

Method :-

Heat oil and add mustard, curry leaves, red pepper, asafoetida and cumin. When seeds start to splutter, add the ginger and garlic and saute till a light brown. Add the broccoli and saute over high heat a few times, then lower the heat, cover and cook till bite like. Add tamarind and salt, let it come to a boil and serve hot.

cusine :- Indian

Asian-Style Vegetable Stir Fry

Ingredients :-
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil OR 4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices

Method :-

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Cuisine :- Asian

Dry Potatoes

Ingredients :-
4 medium size Potatoes
2 tsp Cumin seeds

1 tsp Salt
2 tspMango powder
1/4 tsp Hot pepper
2 tsp Garam Masala
Oil (to ll pan to 2")

Method :-
1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining
ingredients, and fry for 2-3 minutes or more. Remove from oil with a
slotted spoon.
5. Serve hot.

Tips :- Use enough oil so that the potatoes will not need to be stirred often.
This avoids breaking them up.

Cuisine :- Indian

Vegetable Curry

Ingredients :-
1 cup Vegetables
1/4 - 1/2 teaspoon Coriander powder
1/8 - 1/4 teaspoon Chili powder
1/8 - 1/4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/4 - 1/2 teaspoon Mustard seeds
1/8 teaspoon Urad Dal
1/4 - 1/2 cup Tomatoes-crushed

Method :-
1. Mix the garlic, coriander and the chili powder along with salt and place
it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and
the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise
cover the pan and let the vegetables cook. (This might take about 10-
15 min.)

Cuisine :- Indian