Sabziyon Ki Tehri

Ingredients

• 1 cup rice
• 2 carrots
• 10 beans
• 2 potatoes
• 100 gm fresh peas
• 1 tbs mustard oil
• 2 tsp cumin seeds
• 2 tsp garlic paste
• 1/2 cup kasoori methi leaves 
• 1/2 cup thick yoghurt
• 2 tsp yellow chilli powder
• 1 tsp turmeric powder
• 8-10 sliced green chillies
• 3 tsp sliced ginger
• 1 tsp green cardamom powder
• 1 tsp mace powder
• 1/2 cup cream
• Salt
• Water

        

Method

•  Soak the rice in double the amount of water for 20 minutes.
• Peel and cut carrots, beans and potatoes into small diagonal pieces.
• Boil water in a pan, add salt and blanch potatoes, carrots, peas and beans, separately for 2-3 minutes.
• Once they are boiled, rinse them in cold water.
• Heat mustard oil in a vessel, add cumin seeds, garlic paste, kasoori methi leaves and saute.
• Add water and cook for a minute. Add the vegetables and salt. Cook for sometime.
• Now add yoghurt, yellow chilli powder, turmeric powder and cook for 5-10 minutes. 
• Add water and boil it for sometime.
• Add green chillies, ginger, green cardamom powder, mace powder and rice.
• Gently stir and reduce the heat. Cover and cook for sometime.
• Once the rice is cooked add the cream saute. 
• Serve hot.
• Enjoy the taste!!!

Handi Biryani

Ingredients

• Rice,soaked and drained     1 1/2 cups
• Carrot,cut into ½ inch cubes     1 medium
• French beans,cut into ½ inch cubes     10-15
• Cauliflower,cut into florets     1/4 medium
•  Green peas     1/2 cup
• Green cardamoms     2-3
• Black cardamom     1
• Clove     2-3
• Cinnamon     1 inch stick
• Bay leaf     1
• Salt     to taste
• Oil     2 tablespoons
• Caraway seed (shahi jeera) powder     1/2 teaspoon
• Onion ,chopped     1 medium 
• Green chillies,chopped     4-5
• Ginger/Garlic paste     1 tablespoon
• Turmeric powder     1 teaspoon
• Coriander powder     1 tablespoon
• Red chilli powder     1 teaspoon
• Tomato,chopped     2 medium 
• Yogurt     3/4 cup
• Saffron (kesar)     few strands
• Kewra water     a few drops
• Fried onions     1 cup
• Fresh mint leaves     a few sprigs
• Fresh coriander leaves     a few sprigs
• Ginger,cut into thin strips     1 inch piece
• Ghee     2 tablespoons
• Garam masala powder     1/2 teaspoon

How To prepare

    

• Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. 
• Drain and set aside. 
• Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. 
• Add the peas and cook for a couple of minutes. 
• Drain and refresh under cold running water. 
• Set aside. 
• Heat two tablespoons of oil in a non stick pan and add the caraway seeds. 
• When they begin to change colour, add the onion and sauté until golden brown. 
• Add the green chillies, ginger paste and garlic paste and stir. 
• Add a little water so that the mixture does not burn. 
• Add the turmeric powder, coriander powder, red chilli powder and mix well. 
• Add the tomatoes and cook they are soft. 
• Add half the yogurt and salt and mix well. 
• Add the boiled vegetables and mix well. 
• Mix the saffron in kewra water. 
• In a handi, arrange a layer of the vegetables and top it with a layer of rice. 
• Sprinkle fried onions and a little salt. 
• Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. 
• Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. 
• Sprinkle garam masala powder and the remaining yogurt.
• Cover and place over a hot tawa. 
• Cook for fifteen to twenty minutes. 
• Serve hot with a raita.
• And enjoy the taste!!!

Yellow Gram Rice (moong ki Dal ki Khichdi)

 Ingredient:

• 1  cup split yellow gram (yellow moong dal)
• 1  cup rice
• 1  teaspoon cumin seeds
• 1/2  teaspoon each of asafoetida and turmeric powder
• 1" piece ginger finely chopped
• 1" stick cinnamon
• 2  green chillies chopped
• 8  whole black peppercorns
• 2  tbs ghee (clarified butter)
• 5  cups water
• salt to taste 

Recipe :

1. Wash and soak the split yellow gram and rice together for 15  minutes. Drain. 
2. Heat the water in a vessel till very hot. Keep aside.
3. Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot. 
4. Add the cumin seeds and let them splutter.
5. Now add the chopped ginger, green chillies, cinnamon, peppercorns, asafoetida and turmeric powder.
6. Stir fry on medium / low level for about 2  minutes.
7. Now, add the split yellow gram, rice and salt. Mix well. 
8. Add the hot water to this and bring to a boil. 
9. Cover and keep on low heat for 25  minutes or till the mixture is slightly mushy.
10. Serve hot with the curry of your choice.
11. And enjoy the taste.