Vegetable pulav

Serves-2
Preperation time:25min

Ingredients:

1.Rice-1cup

2.Peas-50grms(chopped)

3.Carrot-50grms(chopped)

4.Onion-1 small size(chopped)

5.Potato-50grms(chopped)

6.Cauli flower-50grms(chopped)

7.Cumin seeds-1 tsp

8.Cinnamenon-1 inch stick

9.Clove-2

10.Cardamon-2

11.Bayleaves-2

12.Ghee/oil-2 tbsp

13.Salt to taste

Preperation method:

1.Wash the rice and soak for 10 min with 2 cups of water to it and keep a side .

2.Take a pressure cooker and heat 2 tbsp of ghee/oil.

3.Fry cinnamenon,clove,cardamon,cumin seeds and bay leaves.Add chopped carrots,potatos, onion , cauli flower and peas.Fry all together for 3 min.

4.Add soaked rice to pressure cooker,salt to taste,and pressure cook it for 3 whistles.

Serve this vegpulav with simply yogart raita or bringal or capsicum curries.

Egg plant curry

Serves-5
Preperation time:30min

Ingredients:

1.Egg plant-1(approximately-250grms)

2.Ground nut-1/2 cup

3.Coriander seeds-2 tsp

4.Cumin seeds-2 tsp

5.Onion-medium size

6.Chilli powder-3 tsp

7.Salt to taste

8.Oil

9.Turmeric powder-1/2 tsp

10.Cumin seeds,mustard-1tsp

11.Tamarind juice(with 1/2 lemon size)

12.Gingergarlic paste-2 tsp

13.Coriander-few

14.Curry leaves-5

Preperation method:

1.Wash and chop the eggplant and keep a side.

2.Take a wide pan and roast the groundnut,remove its skin after it becomes cool.

3.Grind groundnut,coriander seeds,cumin seeds and chopped onion.While grinding add a little water to make paste.

4.Take a vessel and heat 2tbsp of oil and fry the chopped eggplant till its skin colourchanges.And remove this from vessel and keep a side it.

5.Add 1 more tbsp of oil to vessel and heat it.Fry the paste till a little oil appears on top.

6.Add 2 tsp of gingergarlic paste,chilli powder,salt to taste and tamarind juice.cook it for 2 min.

7.Add the fried eggplant pieces to the vessel and cook for another5 min.

8.Season the curry with cumin seeds,mustard ,corinder and curry leaves.

This eggplantcurry can be served with plane rice,pulav and chapathi also.

(Here we can use dark small brinjals instead of eggplant also ).

Dal payasam

Ingredients:

1.Moong dal -1cup

2.Sugar-1cup

3.Milk-1.5 cup

4.Ghee-1tbsp

5.Cashew-10

6.Caradamom-1

Preperation method:

1.Take a pan and heat 1 tbsp of ghee then roast cashew till golden brown, remove from pan and keep a side.

2.In the same pan roast the moongdal approxemately 5 min till its colour changes to light brown.

3.Pressure cook the moong dal for 2 whistles.

4.Pour the cooked moongdal in to a vessel,and add milk to it.Cook this for 5 min, stir occasionally,when it starts to boil add sugar also and stir till it disolves .Add cardamom powder .

5.Garnish the payasam with cashew.

Moong Bajji

Ingredients:

1.Moong dal-1cup(Soaked for 2 hrs)

2.Green chilli-3

3.Garlic flakes-2

4.Cumin seeds-2tsp

5.Onion-1medium size

6.Coriander

7.Curry leaves

8.salt to taste

9.Oil(for deep fry)

Preperation method:

1.Grind the soaked and drained moongdal,greenchilli,garlic flakes,cuminseeds and salt to taste.Don't add any water while grinding.

2.Take a dish and add grinded one,chopped onion,coriander,curry leaves.

3.Heat the oil in a vessel,once oil heated take the mixture(about 2 tsp) and drop into the oil.Fry the fritters to a golden brown colour.

4.you can fry 8 to 10 bajji's at a time depending on the size of the vessel.

Serve by sprinkling chat masala and limon juice or simply with tomato ketchup.

Wheat rawa sweet

Ingredients:

1.Wheat rawa-1 cup

2.Sugar-1cup

3.Ghee-4tbsp

4.Cashew-10

5.Raisins-10

Preperation method:

1.Take a pan and heat 1 tbsp of ghee and roast cashew,raisins and keep a side.

2.Take a bowl and heat 2 tbsp of ghee and roast wheat rawa .

3.Add 1 cup of water to bowl and leave the rawa to boil.

4.Add sugar to the boiled rawa,stir continuosly till sugar disolves.

5.Lastly add 1 tbsp of ghee and stir well.

6.Garnish rawa sweet with cashew and raisins.

Carrot halwa

Ingredients:

1.Carrot-1cup(grated)

2.Sugar-1cup

3.Ghee-4

4.Milk-1cup

5.Cashew-10

6.Raisins-10

Preperation method:

1.Wash and peel carrot ,grate it and keep a side.

2.Take a pan and heat 1 tbsp of ghee,fry cashew and raisins and keep a side it.

3.Take a bowl and heat 3 tbsp of ghee and roast the grated carrot on low flame.

4.Pour milk into bowl and boil fried carrot for 5 min.

5.Add sugar to bowl and stir continuously till sugar dissolves.

6.Garnish the carrot halwa with cashew and raisins.

Serve hot or cold.

Coriander rice

Ingredients:

1.Coriander-2 bunches

2.Onion-1 medium size

3.Lemon-1 medium size

4.Cumin seeds-2tsp

5Green chilli-4

6.Oil

7.Cashew-10

8.Salt to taste

9.Rice-1cup

Preperation method:

1.Clean and wash the coriander and keep a side.

2.Wash the rice and pressurecook it for 3 whistles by adding 2 cups of water, keep a side.

3.Grind coriander,green chilli and cumin seeds together.

4.Take a vessel and heat 2 tbsp of oil.Fry the cashew till its colour becomes golden brown,and keep a side.

5.Fry the onion in the same oil ,after onion changes its colour add coriander paste and fry it on low flame till it changes its colour into very dark green.

6.Add salt to taste , rice,lemon juice to coriander paste and mix well.

7.Garnish the rice with cashew.

Serve hot.