Spicy Mixed Veg Rice

Ingredients:
Green Capsicum: 1/4 cut into 1/4th inch cubes
Orange Capsicum: 1/4 cut into 1/4th inch cubes
Beans: 25-30 finely chopped
Carrot: 1 cut into 1/4th inch cubes
Corn: 1 cup
Rice:1 bowl
Green Chilly: 1 or 2
Giner paste: 1 tsp
Lemon: 1

Method:

Heat 1 tbsp oil in a pan. Saute green and orange capsicum for 2  mins. Add beans and carrot and saute for 2 more mins. Add green chilly, ginger paste,lemon and salt to taste , mix well. Prepare rice seprately and mix. Serve hot.

Chana Dal Pulao

Ingredients:
Chana Dal: 3/4 th cup
Rice: 1 1/2 cup
Tamarind Paste: 1 tsp
Salt to taste
Green chilly:1(cut in 2 parts from the middle lengthwise)
Chilly powder to taste
Mustard Seeds:1 tsp
Butter(ghee): 1 tbsp
Turmeric Powder: 1/4 tsp
Sweet Neem leaves(Curry patta): 4-5

Preparation:
Soak chana dal for about an hour.
Boil it in a pressure cooker for 5-6 mins till the first whistle blows.
Cook rice seperately by adding 3 cups of water in a seperate container.
Drain chana dal in a bowl.
Take some butter (ghee) in a pan.
Add mustard seeds, green chilly
Add neem patta and heat till mustard seeds start crackling.
Add chana dal to it now. And roast it for 2 mins.
Add tamarind paste. And 1/2 cup of water.
Add salt, red chilly powder, turmeric powder.
Mix well and let it cook till the gravy gets a little thick.
Mix cooked rice with it and cook till the remaining gravy of chana dal is soaked in rice.
Serve hot with coriander chutney.

Kabuli (Vegetable Biryani)

Ingredients:
4 slices of bread
1 cup of curd
2 potatoes
1/2 cup beans finely chopped beans
1/2 cup carrot finely chopped
1/2 cup boiled or frozen green peas
2 cups of rice
some caulifower
1 tomato sliced
1/2 cucumber sliced
2 tsp Dhaniya Powder
1 tsp cumin seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
Salt to taste

Method:
Cut potatoes into slices and fry it.
Cut bread into small pieces and fry it.
Boil carrot,beans,cauliflower,peas.
Take curd in pan. Add one glass of water to it. Add dhaniya powder,turmeric powder, red chilly powder and whisk it well.Add a little extra salt so that it accounts for the rice too.
Boil rice in a seperate container.
Take some oil in a pan.
Add cumin seeds. When it starts crackling. Add the curd mix to it. Add all the boiled vegetables and cook for 5-6 mins.
Once the curd gravy starts thickening. Add fried potatoes and braed to it. Cook for 2 mins till all the water dries.
Take a pressure cooker. Place a layer of rice in it approximately 1/2 inch thick.
Add some milk to it to moist it.
Spread sliced tomatoes over it.
Place one more layer of rice above it.
Add some milk to moist it.
Spread the vegetables with curd gravy over it ,(approximately 1 inch thick).
Spread one more layer of rice(1/2 inch ). Moist with milk.
Spread cucumber sliced over it.
Add one more layer of rice moistened with milk.
Spread the vegetable mix once more.
Cover with a thinn layer of rice.
Close the cooker lid and keep it on flame for 2-3 mins.
Kabuli is ready to eat.

Gatte ka Pulao

For Rice
2 cup Basmati Rice
2 tblsp Ghee
1 tsp Cumin Seeds
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
Salt to taste

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup gram flour (besan)
2 tblsp yogurt
1/2 tsp turmeric powder
1 tspn oil



Method :
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Boil it in a pan of boiling water(add some salt to the water) for ten to fifteen minutes.
Drain.
Let the gattas cool a bit.
Cut into 1/2" pieces.

Wash and soak rice for 1 hour.
Heat up ghee, mix in cumin seeds, when they crackle add gattas to it and fry for 2-3 mins.
Mix in drained rice stir fry for 1 minute, mix in salt,turmeric powder,chilli powder,garam masala, and 4 cup water.
Cover and stir fry till all water is absorbed and rice is done.