PUDINA/MINT RICE - LUNCH BOX SPECIAL

INGREDIENTS

PUDINA/MINT RICE

1. Basmati Rice- 11/2 Cups
2. Pudina/Mint Leaves - 1 Cup
3. Coriander Leaves - 1/2 Cup
4. Ginger - 1 Inch(chopped)
5. Onion - 2 Medium (Long Size)
6. Vegetables(Carrot,Beans,Peas,Aloo) - 11/2 Cups
7. Oil - 5-6 tbsps
8. Jeera/Cumin Seeds - 1-2 tsps
9. Green Chillies - 2-3(Long Size)
10. Masalas

• Turmeric Powder - 1 tsp
• Hing - A Pinch
• Red Chilli Powder - 2-3 tsps(As Required)
• Garam Masala - 1-2 tsps (Optional)

11. Salt - As Required

12. Cashew Nuts/Kaju(Fried) - 10-12 Pieces

13. Water - 3 Cups + Little for Blending Purpose

RECIPES

PUDINA/MINT RICE

Step 1 : Grind Pudina,Coriander,Green Chillies and Ginger in a blender and Keep aside.
Step 2 : Heat a Pressure Cooker, Add Oil, Jeera and Onion and Saute.
Step 3 : After Onion gets brown, Add all Vegetables, Little Salt and Saute.
Step 4 : Add all Masalas, Pudina Paste and Mix well.
Step 5 : Add  Rice and Saute.
Step 6 : Add 3 Cups Water, Some salt for the rice and Mix well.
Step 7 : Pressure cook for 3 Whistles and Garnish with Fried Cashew Nuts.
Step 8 : Serve hot with any varieties of Raita of your wish.

TIPS 

1. Add Any Vegetables in this recipe..
2. Raita Varieties - Onion, Cucumber (or) Boondi

                                  ENJOY WITH ANY VARIETY OF RAITA!!!!

      

ALOO KOFTA WITH PALAK GRAVY

INGREDIENTS

ALOO KOFTA

1. Boiled Potatoes/Aloo (Big Size)- 4-5 Cubes

2. Boiled Peas - 12-15 Pieces 

3. Onion (Small Size) - 1 Chopped

4. Oil (To Fry & Deep Fry) - As Required 

5. Fennel & Jeera - 1 tsp

6. Water (To Sprinkle) - Little

7. Green Chillies -  2-3 Chopped (Optional)

8. Cashew Nuts/Kaju - 7-10 Pieces Chopped (Optional)

9. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch

10. Corn Flour - To Roll (As Required)

PALAK GRAVY

1. Oil/Ghee - As Requiired

2. Onion (Big Size) - 1 Chopped

3. Tomatoes (Big Size) - 21/2 cubes

4. Palak - 2 Bunch  

5. Jeera/Cumin Seeds - 1-2 tsps

6. Water - As Requied

7. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch
• Ginger Garlic Paste - 1 tsp
• Garam Masala - 1-2 tsps

8. Coriander - Few Pieces (Chopped)

9. Kaju/Cashew Nuts Paste - 1/2 cup (Optional)

10. Lemon - 1/2 Piece

RECIPES

ALOO KOFTA

Step 1 : Smash boiled Potatoes/Aloo and Peas in a bowl and keep aside.
Step 2: Heat a Non-stick Pan, Add Oil, Jeera and Fennel.
Step 3 : Add Onion, Turmeric Powder and Hing and Saute.
Step 4 : Add  Smashed Potatoes-Peas Mixture and Chillies to the Pan and Mix well.
Step 5 : Add all Masalas (except Turmeric Powder and Hing) and Mix well.
Step 6 : Sprinkle little Water to the Mixture and Saute.
Step 7 : Let water drain and keep the Mixture aside in a bowl.
Step 8 : Add chopped Kaju/Cashew Nuts to the Mixture and Mix well.
Step 9 : Make small balls/dumplings out of the Mixture and Roll each balls in Corn flour.
Step 10 : Heat Oil for Deep frying and add each balls/dumplings and Freeze for 10-15 minutes.

PALAK GRAVY

Step 1 : Heat Non-stick Pan, Add little Oil, Tomatoes and Saute well and Keep aside.
Step 2 : Add little Oil again in the Pan and add Palak and Saute until it shrinks and Keep aside.
Step 3 : Grind Tomatoes, Palak , Add little Water and Make it as a Paste and keep aside.
Step 4 : Heat Oil/Ghee in a Pan, Add Jeera, Onion, Ginger-Garlic Paste, Turmeric Powder, Hing and               Saute.
Step 5 : Add Tomatoes-Palak Paste to the Pan, Add some water and adjust to Gravy consistency.
Step 6 : Add all Masalas (without Ginger-Garlic Paste, Turmeric Powder and Hing) and Saute well.
Step 7 : When Gravy boils, Add Aloo Balls/Koftas in the Gravy and Mix well.
(NOTE : Mix without breaking the balls/koftas).
Step 8 : Add Kaju/Cashew Nut Paste, Garam Masala and Saute with the balls/koftas.
Step 9 : Add Coriander Leaves for Garnishing and Serve hot.
(NOTE : Serve Hot, Otherwise Aloo Balls/Koftas would break down when Serving).

TIPS : 

1. Add Kasuri Methi with Garam Masala.

ENJOY WITH POORIS, ROTIS, ANY VARIETY OF RICES!!!!!

STUFFED BABY CORN FRY

INGREDIENTS

STUFFED BABY CORN FRY

1. Baby Corn - 10-12 Pieces

2. Masalas 

• Turmeric Powder - 1 tsp
• Cumin/Jeera Powder - 2 tsps
• Coriander Powder - 2 tsps
• Red Chilli Powder - 2-3 tsps 
• Garam Masala - 1 tsp (Optional)
• Chat Masala - 1 tsp
• Ginger Garlic Paste - 1 tsp
• Dry Mango Powder - 1-2 tsps

3. Salt - As Required

4. Oil - For Deep Fry
5. Oats Powder - 4-5 tbsps
6. Corn Flour - 2-3 tbsps
7. Black Pepper Powder - 1 tsp (Optional)
7. Rava/Sooji - As Required (To Coat)
8. Water - As Requied

RECIPES

STUFFED BABY CORN FRY

Step 1 : Add Water in Pan and boil Baby Corn (Cut into 2 Pieces) with little Salt.

Step 2 : Mix all Masalas with some salt in a bowl and keep aside.
Step 3 : Add Oats Powder, Corn Flour and Black Pepper Powder with Water in a bowl and mix well  without lumps.
Step 4 : Spread Rava/Sooji in a plate and keep aside.
Step 5 : Drain Water from boiled Baby Corn and Slit each one in the middle.
Step 6. Add Masalas evenly in the middle of the all Baby Corn Pieces and Keep aside.
Step 7: Heat Oil in a Kadai for deep frying.
Step 8 : Dip each one of the Baby Corn Pieces in Oats-Corn Flour mixture.
Step 9 : After dipping, Roll/Coat Rava/Sooji and Deep fry in the kadai.
Step 10 : Fry until the Baby Corn changes to golden color and Serve hot.

TIPS 

1. Add Any Vegetables in this recipe like Lady's Finger, Baby Potatoes, Paneer, Brinjal.
2. Add Lemon Juice instead of Dry Mango Powder.

3. Roll/Coat Bread Crumbs instead of Rava/Sooji.

ENJOY WITH ANY VARIETY OF CHUTNEY (OR) TOMATO SAUCE !!!!

VEGETABLE SOUP

INGREDIENTS

VEGETABLE SOUP

1. Vegetables (Carrot,Beans,Peas,Aloo) - 1 - 11/2 Cups (Chopped)
2. Water - 3 Cups
3. Butter - 2-3 tbsps
4. Garlic - 4-5 Pieces (Chopped)
5. Black Pepper Powder - As Required
6. Salt - As Required
7. Coriander Leaves - A few (Chopped)

RECIPES

VEGETABLE SOUP

Step 1 : Add Butter in a Kadai.
Step 2: After Butter melts, Add chopped Garlic and fry for few minutes.
Step 3 : When Garlic starts to change its color, Add Vegetables, little Salt and Fry for 5-10 minutes.
Step 4 : Add Water (21/2 + 1/2 Cups for Soup + Veggies) and mix well.
Step 5 : Let it boil for 20-25 minutes (or) until the Soup consistency.
Step 6 : Add Black Pepper Powder and Salt as per the taste and mix well.
Step 7 : Add Coriander leaves and Serve hot in a Soup bowl.

TIPS 

1. Add Any Vegetables in this recipe like Cauliflower florets, Broccoli florets, Sweet corn.
2. Add Vegetable Stock instead of Water.

 SERVE HOT AND ENJOY !!!!

CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

INGREDIENTS

CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

1. Chow Chow - 1 Cup(Cubed)
2. Jeera/Cumin Seeds - 2-3 tsps
3. Grated Coconut - 5-6 tbsps
4. Green Chillies - 3-4 (Long Size) or As Required
5. Curd./Yogurt - 1 Cup
6. Rice Flour - 1-2 tsps
7. Water - As Required
8. Salt - As required
9. Turmeric Powder - 1-2 tsps

TEMPERING

1. Coconut Oil - 2-3 tsps
2. Mustard - 1-2 tsps
3. Urad Dal - 1-2 tsps
4. Curry Leaves - 1 Strand

RECIPE

CHOW CHOW/BANGLORE BRINJAL MOR KOOTU

Step 1 : Boil Chow Chow with Turmeric Powder and little salt in a Pressure Cooker.
Step 2 : Grind Jeera, Grated Coconut and Green Chillies with little Water in a Blender.
Step 3 : Add grinded Coconut- Chilli Paste with Curd and Mix well.
Step 4 : Add Curd mixture to the boiled Chow Chow.
Step 5 : Mix Rice flour with little water and Add to the Chow Chow mixture and Mix well.
Step 6 : Let the Chow Chow Mor Kootu come to a boil.
Step 7 : Heat a small pan and Add Coconut Oil, Mustard, Urad Dal and Curry Leaves and Saute.
Step 8 : Add the Tempering to the Mor Kootu and Mix well.
Step 9: Serve hot with Plain rice or Chapatis as a side dish.

TIPS
1. White Pumpkin, Bottle Gourd, Snake Gourd and Vazhaithandu instead of Chow Chow/Banglore Brinjal.

ENJOY WITH PLAIN RICE OR CHAPATIS!!!!!!

  

TOMATO RICE - LUNCH BOX SPECIAL

INGREDIENTS

TOMATO RICE

1. Cooked Rice/Leftover Rice- 11/2 Cups
2. Onion - 2 Medium (Long Size)
3. Tomatoes - 5-6 Medium(Cubed)
4. Oil - 5-6 tbsps
5. Mustard - 1-2 tsps
6. Urad Dal - 2-3 tsps
7. Channa Dal - 2-3 tsps
8. Green Chillies - 2(Long Size - Slitted)
9. Curry Leaves - 2 Strands
10. Coriander - Few Pieces(Chopped)
11. Masalas

• Turmeric Powder - 1 tsp
• Hing - A Pinch
• Ginger Garlic Paste - 2 tsps
• Red Chilli Powder - 2-3 tsps(As Required)
• Garam Masala - 1-2 tsps

12. Salt - As Required

RECIPES

TOMATO RICE

Step 1 : Spread some Cooked (or) Leftover Rice in a Plate and keep aside.
Step 2 : In a non-stick Kadai or Pan, Add Oil and Mustard.
Step 3 : When Mustard starts to splutter, Add Urad Dal, Channa Dal and mix well.
Step 4 : Add Green Chillies, Curry Leaves, Coriander and Saute.
Step 5 : Add Ginger Garlic Paste, Tomatoes, Hing, Turmeric Powder and saute.
Step 6 : Add all Masalas with little amount of Salt and saute.
Step 7 : Let it cook for 3-5 minutes where the gravy separates with Oil.
Step 8 : Add Cooked (or) Leftover Rice from the plate to the Kadai/Pan and mix well.
Step 9 : Add Salt and mix well.
Step 10 : Serve hot with any variety of Raita.

TIPS 

1. Mint/Pudina Leaves with Coriander can also be added.
2. Raita Varieties - Onion, Cucumber (or) Boondi

ENJOY WITH ANY VARIETY OF RAITA!!!!

MASALA MACARONI - KIDS SPECIAL

INGREDIENTS

MASALA MACARONI

1. Macaroni - 11/2 Cups

2. Water - To Boil

3. Salt - As Required

4. Oil - 4-5 tbsps

5. Onion - 1(Chopped)

6. Tomatoes- 2(Chopped)

7. Masalas 

• Turmeric Powder - 1 tsp
• Cumin/Jeera Powder - 2 tsps
• Coriander Powder - 2 tsps
• Red Chilli Powder - 2-3 tsps 
• Garam Masala - 1 tsp

8. Tomato Sauce(Hot & Sweet) - 5-6 tbsps

9. Garlic - 2-3 pieces(Chopped)

10. Soya Sauce - 1 tsp(Optional)

RECIPES

MASALA MACARONI

Step 1 : Boil Macaroni in Sauce Pan with boiling Water, some Salt and little Oil.
Step 2 : Drain hot water from the Macaroni with normal water and Keep aside.
Step 3 : In a Non-Stick Pan, add Oil, Garlic, Onion and Saute.
Step 4 : Add Tomatoes with Tomato Sauce, Soya Sauce and Mix well.
Step 5 : Add all Masalas with some Salt given above and Saute.
Step 6 : Let it be in Pan for 2-3 minutes and Serve hot.

ENJOY MASALA MACARONI WITH MAYONNAISE OR ANY DIPS!!!!!

OATS KHICHDI

INGREDIENTS

OATS KHICHDI

1. Rolled Oats - 1 1/2 Cups
2. Ghee - 4-5 tbsps
3. Mustard - 1 tsp
4. Green Chillies - 2-3 pieces(Slitted)
5. Onion - 1(Short Size)
6. Tomatoes - 2(Short Size)
7. Peas - 10-15 pieces
8. Potatoes - 1(Diced)
9. Curry Leaves - 1 Strand
10. Ginger - 1 inch(Grated)
11. Water - 31/2 Cups (3 Cups = 11/2 Cup Oats and 1/2 Cup for Vegetables)
12. Salt - As Required
13. Turmeric Powder - 1 tsp
14. Hing - A Pinch

RECIPES

OATS KHICHDI

Step 1 : Dry fry Rolled Oats in a Non-Stick Pan.
Step 2 : Add Ghee with Mustard in a Pressure Cooker.
Step 3 : Add grated Ginger, slitted Green Chillies and Curry Leaves and Mix well.
Step 4 : Add Onion, Turmeric Powder, Hing and Saute.
Step 5 : When Onion turns light brown, add Tomatoes and Saute.
Step 6 : Add Potatoes, Peas and with little amount of Salt and Saute.
Step 7 : After 2-3 minutes, add Oats and Mix well.
Step 8 : Add Water(31/2 Cups) with some Salt and Mix well.
Step 9 : Pressure cook for 2 Whistles and Serve hot.

ENJOY AS A BREAKFAST RECIPE!!!!!

VEG RICE WITH LEFTOVER RICE

INGREDIENTS

VEG RICE FROM LEFTOVER RICE

1. Cooked Rice (Leftover) - 11/2 Cups
2. Onion (Medium) - 1 (Long Sized)
3. Tomato (Medium) - 1 (Chopped)
4. Vegetables (Boiled Aloo and Peas) - 1 Cup
5. Ghee - 3-4 tbsps
4. Cumin Seeds/Jeera - 2-3 tsps
5. Green Chillies (Long) - 2 (Chopped)
6. Masalas

• Turmeric Powder - 1-2 tsp
•  Red Chilli Powder - 2-3 tsps
• Jeera Powder - 2 tsps
• Coriander Powder - 2 tsps
• Hing - A Pinch 
• Ginger Garlic Paste - 1-2 tsp

7. Salt - As Required

8. Water - To Sprinkle

9. Lemon (1/2 Cutted) Juice - To Sprinkle  

10. Coriander Leaves (chopped) - For Garnish

RECIPES

VEG RICE WITH LEFTOVER RICE

Step 1 : Spread some Cooked (or) Leftover Rice in a Plate and keep aside.
Step 2 : In a non-stick Kadai or Pan, Add Ghee and Jeera/Cumin Seeds.
Step 3 : When Jeera/Cumin Seeds starts to crackle, Add Green Chillies, Onion and mix well.
Step 4 : Add Ginger Garlic Paste, Tomato, Hing, Turmeric Powder and saute.
Step 5 : Add Vegetables and all Masalas and saute.
Step 6 : Add Cooked (Leftover) Rice from the plate to the Kadai/Pan and mix well.
Step 7 : Add Salt and mix well.
Step 8 : Sprinkle few drops of Water, sprinkle Lemon Juice and mix well. 
Step 9 : Add Coriander Leaves for Garnish and Serve hot.

TIPS : 
1. Add any kind of Veggies like Beans, Carrots, Cauliflower, Bell Peppers.
2. Add Fried Cashew Nuts/Kaju instead of Coriander Leaves for Garnishing.
3. Enjoy with Simple Curd or Onion Raita.

ENJOY VEG RICE WITH A SIMPLE CURD!!!!!

POORIS WITH ALOO CURRY GRAVY

INGREDIENTS

POORIS

1. Wheat Flour - 2 Cups

2. Water - As Required (For Kneading) 

3. Ajwain/Omam Seeds/Carom Seeds - 2-3 tsps (Optional)

4. Oil - For Deep Fry

ALOO CURRY GRAVY

1. Boiled Potatoes/Aloo - 4-5 Medium (Diced into Cubes)

2. Cumin Seeds/Jeera - 1-2 tsps

3. Oil - 2-3 tsps

4. Tomatoes - 2-3 Medium

5. Cashew Nuts/Kaju - 10-15 Pieces(Optional)

6. Ginger - 1 inch

7. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch

8. Water - As Required (For Gravy Consistency)

9. Coriander Leaves or Fried Cashew nuts/Kaju - As Required (For Garnish)

RECIPES

POORIS

Step 1 : Mix Wheat flour and Ajwain/Omam in a bowl.
Step 2 : Add Water as required for Kneading. 

Step 3 : Take small portions or balls and roll each ball or portion with rolling pin.

Step 4 : Deep fry each ball/portion in oil and dry out each poori with tissue in a Strainer or Bowl. 

Step 5 : Serve hot.

ALOO CURRY GRAVY

Step 1 : Make a Paste with Tomatoes, Cashew Nuts/Kaju, Ginger.

Step 2 : Heat Oil in a pan, Add Jeera/Cumin Seeds and Tomatoes, Kaju Paste and saute.

Step 3 : Add boiled Aloo/Potatoes into the pan and mix well.

Step 4 : Add all Masalas with Salt and saute.

Step 5 : Add Water as required to get gravy consistency and heat for 5 minutes.      

Step 6 : Garnish with Coriander Leaves or Fried Cashew Nuts/Kaju and Serve hot.  

ENJOY POORIS WITH ALOO CURRY GRAVY!!!!!

PISTA BURFI AND BUTTER MURUKKU - DIWALI SPECIAL

INGREDIENTS

PISTA BARFI

1. Pista - 1 Cup
2. Sugar - 1 Cup
3. Water - 1/2 Cup
4.Ghee- 2-3 tbsp
4. Cardamom Powder - A Pinch
5. Badam - Few Pieces(Chopped) (Optional)

BUTTER MURUKKU

1. Rice Flour - 3 Cups
2. Besan/Gram Flour - 11/2 Cup
3. Roasted Gram Flour - 1 Cup
4. Butter - 2-3 tbsp
5. Red Chilli Powder - 2-3 tbsp(Optional)
6. Cumin Seeds/Jeera - 1-2 tbsp
7. Omam/Ajwain or Carom Seeds - 1 tsp(Optional)
8. Hing/Asafoetida - A Pinch
9. Water - As Required(For Kneading)
10. Oil - For Deep Fry

RECIPES

PISTA BARFI

Step 1 : Peel and Grind Pista on a mixer jar into a fine powder.  

Step 2 : In a non-stick pan, Add Sugar and Water and make a Sugar Syrup until one-string consistency.
Step 3 : Add Pista powder into the Sugar Syrup and mix well.
Step 4 : Add some Ghee,Cardamom Powder and Stir until the mixture separates the pan.
Step 5 : Pour the mixture in the greased plate and Add chopped Badam Pieces and Spread it.
Step 6 : Cut into pieces as per your choice and Serve it.

BUTTER MURUKKU

Step 1 : Add all dry(3 flours) ingredients in a bowl and mix well.
Step 2 : Add Red Chilli Powder,Jeera,Omam,Hing,Butter into the dry(flour) mixture and mix well.
Step 3 : Add Water as needed and knead in a dough.
Step 4 : Grease some oil in a chakli maker and Add dough in  small parts.
Step 5 : Heat a kadai with oil for deep fry and Add dough in small parts on a circular motion.
Step 6 : Flip the chakli inside the oil until light brown in color and Serve.

TIPS : Instead of Cashew Nuts, Almonds or Pistas can be replaced for making Barfis.

WISHING YOU ALL A HAPPY AND COLOURFUL DIWALI!!!!!!

 

VEN PONGAL

INGREDIENTS

VEN PONGAL

1. Raw Rice - 2 Cups
2. Moong Dal - 3/4 Cup
3. Ghee - As Required
4. Hing - 1 tsp
5. Green Chillies(short size) - 3-4 Slitted
6. Ginger - 1 inch Chopped or Grated
7. Water - 9 Cups
8. Salt - As Required

TEMPERING

1. Ghee - 2-3 tbsp
2. Cashew Nuts/Kaju - 15 Pieces
3. Pepper Corns and Cumin Seeds Powder - 3-4 tsp(As Required)
4. Curry Leaves - 1 Spring

RECIPE

VEN PONGAL

Step 1 : Wash Raw Rice and Moong Dal for 2 to 3 times and Soak in Water for some time.
Step 2 : In a Pressure Cooker, Add some Ghee and Hing,Green Chillies and Ginger and Saute for 2 minutes.
Step 3 : Add Soaked Raw Rice and Moong Dal and Saute for 1 to 2 minutes.
Step 4 : Add (2 Cups Raw Rice + 3/4 Cup Moong Dal = 9 Cups) Water and some Salt into the Pressure Cooker and Mix well.
Step 5 : Cover and Let it cook for 6 to 7 Whistles.
Step 6 : Melt Ghee in a pan and roast Cashew Nuts.
Step 7 : Add Pepper corns and Cumin Seeds Powder and Curry Leaves to the pan and Saute for few seconds.
Step 8 : Add the tempering into the Pongal and Mix well.
Step 9 : Add some Ghee in the Pongal and Mix well and Serve hot.

TIPS : Roast Raw Rice and Moong Dal in a pan for 2 minutes before soaking in Water.

VEG FRIED RICE WITH ONION RAITA

INGREDIENTS

VEG FRIED RICE

1. Basmati Rice - 1 Cup

2. Vegetables(Carrot,Beans,Peas,Potato) - 1 Cup

3. Onion - 1/2 (long pieces)

4. Oil - 2-3 tsps

5. Jeera(Cumin Seeds) - A few 

6. Spices

• Bay Leaf - 1 Leaf
• Cinnamon Stick - 1 Stick
• Cardamom - 2 small pieces
• Cloves - 5-6 small pieces 
• Star Anise - 1 piece

7. Green Chillies(long size) - 2 Slitted

8. Masalas

• Red Chilli Powder- 1 tsp
• Coriander Powder- 1 tsp
• Garam Masala- 11/2 tsp
• Salt - As Required
• Ginger Garlic Paste - 1 tsp
• Turmeric Powder - 1/2 tsp 

9. Soya Sauce - 1 tsp (Optional)

10. Milk - 1 Cup (Optional)

11. Coriander Leaves/Cashew Nuts - A few

12. Lemon - 1/2 piece

11. Water - 2 Cups for Rice and 1/2 for Vegetables

ONION RAITA

1. Onion - 1 (small pieces)

2. Curd - 1 Cup

3. Oil - 1 tsp 

4. Mustard - A few 

5. Green Chilli(small size) - 2 Slitted

RECIPES

VEG FRIED RICE

Step 1 : In a Pressure Cooker, Add 3 tsp Oil and add a few of Jeera(Cumin Seeds). 

Step 2 : Add Green Chillies,Onion and all Spices.   

Step 3 : Add Vegetables,Soya Sauce,Milk and all Masalas without salt.

Step 4 : Add Basmati Rice and Mix all with the ingredients.

Step 5 : Add Water,Salt and Mix once again.

Step 6 : Pressure cook for 2 Whistles and add lemon juice.

Step 7 : Decorate with coriander leaves/Cashew Nuts and Serve hot.

ONION RAITA  

Step 1 : Add Onion with Curd in a bowl and Mix well.

Step 2 : Add roasted Mustard with Green Chillies in 1 tsp of Oil and Add into the bowl and Serve.