VEGETABLE BIRYANI

                            Once in a week I make vegetable biryani. I feel it is so easy to pack for my hubby's lunch box. Each time I follow different style in making biryani. But now I got hooked to this type of veg biryani.

INGREDIENTS

BASMATI  RICE	1 Cup
ONION	1
CARROT	1
BEANS	5-6
FROZEN PEAS	½ Cup
CAULIFLOWER	6 – 7 florets
MINT LEAVES,CORAINDER LEAVES	Few
GREEN CHILLY	3 - 4
GINGER	1 Inch
GARLIC	3
SOMBU	¾ Tsp
RED CHILLY POWDER	½ Tsp
SALT	To Taste
OIL/GHEE	2 Tbsp

To Temper

CINNAMON	½ Inch
CLOVES	1
BAY LEAF	1
ELACHI	1

STEP BY STEP PICTURES

     

Chop the vegetables.Soak the Basmati rice for 30 mins.

Slice the onions length wise.Grind sombu,mint leaves,ginger,garlic, green chilly by adding little water.

In a pressure cooker add oil/ghee.Throw in the items given under the " to Temper" table.

Saute the onions until it turns transparent.

Add the vegetables except cauliflower.

Now add the grounded mixture,red chilly powder,salt.

Fry in medium flame.Add the basmati rice.Then add 1 1/2 cups of water.Bring it to boiling stage.Add cauliflower at this stage. Close the cooker & keep it in medium flame for 2 whistles.

After the pressure is released stir without mushing it up.

Granish with corainder leaves.Top with ghee.

Enjoy with raita

AVAL PULIYOGARE

      This is a healthiest breakfast which can be done  in 10 mins. If you like puliogare then you would surely say no this receipe. It has the same taste .

INGREDIENTS

POHA/AVAL	1 Cup
PEANUTS	½ Cup
TAMARIND	Small Goose berry sized
DRY RED CHILLY	3
TURMERIC POWDER	A Genorous pinch
SALT	To Taste
OIL	1 Tbsp
MUSTARD SEEDS	¼ Tsp
URAD DHAL	¼ Tsp
CHANNA DHAL	½ Tsp
ASAFOETIDA/HING	A Pinch

STEP BY STEP PICTURES

Wash & soak the poha with tamarind extract,turmeric powder,asafoetida.

The tamarind extract should just immerse the poha. Leave it for 5 - 10 mins. After that you can see the poha has absorbed all water.

Heat oil in a kadai. Add mustard seeds,urad dhal,channa dhal,Dry red chillies.

Add the peanuts & roast till it turns golden brown.

Add the soaked poha.

Add the salt. Level the poha 

Keep covered in low flame for 2 - 3 mins

Give a quick stir.

Enjoy a healthy break fast.

NOTES

Gingely oil can be used for tempering

VEGETABLE CUTLET

           The best way to have all vegetables in our diet is by having this cutlet. It is so easy to prepare, if we are ready with the boiled vegetables.

INGREDIENTS

CARROT	1
BEETROOT	1
BEANS	4-5
FROZEN PEAS	½ Cup
POTATO	2
CORN FLOUR	1 Tbsp
BREAD CRUMBS	2 Tbsp
RED CHILLY POWDER	1 Tbsp
TURMERIC POWDER	A Pinch
SALT	To Taste
OIL	As req

  STEP BY STEP PICTURES

 

Chop the vegetables.

Pressure cook the vegetables.

Drain the water & smash it Add the spices,salt,corainder leaves.

Take bread crumbs in a plate.Mix corn flour with little water.Make it to a thin liquid.

 

Add little bread crumbs to the vegetable mixture.

 Make small flat cutlets.Dip it in corn flour paste gently.Take it out and roll it in bread crumbs.

Repeat the process for rest of the cutlet and arrange it on a plate.

In a frying pan drizzle some oil and toast it.

Toast it in medium flame on both sides until it turns golden brown

Serve hot with ketch up

Enjoy with hot tea on a rainy day

 NOTES

• You can add cauliflower also.
• You can use maida instead of corn flour.
• All the water must be completely drained off from the vegetables, otherwise the cutlet will be soggy.