Methi Pulao

Ingredients 

•     500g Rice
•     5 cloves, 1" cinnamon stick, 4 cardamom, 2 bay leaf ...Whole garam masala
•     1 large bunch Methi leaves Fresh
•     2 tablespoons Ginger garlic paste
•     5 number Green chilles
•     2 large Onions
•     2 large Tomatos
•     2 teaspoons Red chilli powder
•     1/2 teaspoon Turmeric
•     2 tablespoons Ghee
•     Salt To taste
•     20 Number Cashew
•     1 tablespoon Garam masala powder (optional)

            

How to prepare

• Clean the methi leaves and wash thrice directly in the tap water then grind into a fine paste by adding water and then strain it into a vessel. 
• Keep the methi juice aside. 
• Wash and soak the rice for half an hour.    
• Cut the Onions, green chillies, tomatos and keep aside.   
•  In a pressure pan take ghee and put in whole garam masala fry for a while then add cashew.  
• Add green chilles, onions fry them till onions are golden brown then add ginger garlic paste fry it for a few minutes and then add tomatos, red chilli power, turmeric and fry it till the ghee seperates, then add garam masala powder and mix it well.    
• Add methi juice and required water (methi juice (along with water) and rice ratio should be 2:1)  
• When the water is boiling add soaked rice and salt to taste. 
• Cover it with lid and after one whistle turn off the gas. 
• The healthy and tasty methi pulao is ready to eat.
• Serve and enjoy the taste!!!

Pumpkin Rice

Ingredients

•     Pumpkin,grated    1 cup
•     Basmati rice,soaked    1 cup
•     Ghee    1/4 cup
•     Cashewnuts    1/2 cup
•     Almonds    1/2 cup
•     Raisins    1/2 cup
•     Green cardamoms    3-4
•     saffron strands soaked in 1 tablespoon warm milk    a few
•     Sugar    1 cup

        

How to prepare 

Heat ghee in a non-stick pan, 

Add cashew nuts, almonds and raisins and sauté for a minute. 

Add grated pumpkin, green cardamoms, rice, half cup of hot water and saffron milk. 

Mix well and cook for five to ten minutes or till the rice is done. 

Remove from heat and set aside.

Cook sugar with half cup of water in another non-stick pan till you get a syrup of one string consistency.

Add the syrup to the rice and mix well. 

Cook for a minute on medium heat. 

Serve hot.
And enjoy the taste!!!
Source : Sanjeev kapoor

Aloo khichdi / Vrat ki khichdi

Ingredients  
          

•    1 cup: Samwat /Parsai /vrat ke chaawal (washed)
•    1 no: large Potato, diced small
•    1 tsp: Zeera
•    1 tiny piece: Cinnamon
•    2 no: Chhoti elaichi
•    2 no: Green Chilies, chopped finely
•    3 cups: Green coriander for garnishing
•    2 tbsp: Ghee/oil
•    2 tsp: Sendha namak (rock salt)
•    3 cups: Water

How To Make Aloo Khichdi

• Heat ghee. 
• Add zeera, elaichi and daalchini.
• When slightly colored, add potato and rice.
• Stir-fry till they look a bit fried.
• Add chopped green chilies.
• Add salt and water. 
• Bring to a boil.
• Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
• Serve hot garnished with hara dhania.
• And enjoy the taste!!!

Brinjal Rice

Ingredients:

• 3 cups plain rice
• 1 1/2 tsp mustard seeds
• a few curry leaves
• 3 tsp. vegetable oil
• 3 cups eggplant (brinjals)
• 3 tsp. finely sliced green chillies
• Salt to taste
• 1 tsp turmeric powder
• 3 tsp lemon juice

 

Method:

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies
• Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes.
• Remove from fire and add lemon juice stir well and mix with the rice
• Add some dry fruits (optional). 
• Stir gently allowing each grain to coat.
• Serve and enjoy the taste.