Double beans/Lima beans Curry

Ingredients:

1. Lima beans - 2 cups
2. Onion - 1 (big chopped)
3. Tomatoes - 2 (big chopped)
4. Karipatha leaves
5. Ginger and garlic paste - 1 sp
6. Jeera - 1 sp
7. Red chilli powder - 2 sps
8. Turmeric powder - ½ sp
9. Daniya powder - 1 sp
10. Crushed groundnut powder - 3 tbsps
11. Cooking oil - 2 tbsps
12. Salt as per taste
13. Fresh Coriander leaves for garnishing

Method:

1. In a deep pan heat oil and jeera. After a min, add chopped onions and karipatha.
2. Fry for 3 to 4 mins. Add ginger and garlic paste. Fry till the onions become brown.
3. Now add Lima beans, salt and turmeric powder. Fry for approx.5 mins.
4. Now add red chill ipowder and dhaniya powder. Fry for 2 mins.
5. Add chopped tomatoes. Fry till the tomatoes are cooked.
6. Add water approx. 2 glasses. Close the lid and let it cook in a low heat for 20 mins.
7. Then now add crushed groundnut powder. Let it boil for 4 to 5 mins.
8. Garnish it with fresh coriander leaves. Serve it with roti/naan.

Boiled Potato and Egg Sandwich

Ingredients:

1. Boiled and mashed potatoes - 3
2. Capsicum - 1 (chopped)
3. Carrot - 1 or 2 (grated)
4. Green peas - boiled and mashed slightly - ½ cup (optional)
5. Onion - 2 (chopped)
6. Fresh coriander leaves (optional)
7. Red chilli powder - 1 sp/green chilli finely chopped
8. Salt to taste
9. Boiled eggs - 3 (one egg should cut in to 4pieces)
10. Butter as req.
11. Bread as req.
12. Cheese spread as req. (optional)
13. Pudina chutney (pudina, garlic, green chilli and salt blend together)

Method:

1. Mix together all the veggies above. i.e, boiled potatoes, capsicum, carrot, green peas, onion, coriander leaves, red chilli powder and salt. (As shown)
2. On a bread slice spread "cheese spread"/pudina chutney, or else directly place the boiled potatoes mixture. (as shown)
3. Now place 2 pieces of cut boiled eggs between the bread slices.
4. Toast this in a sandwich toaster or tawa (pan). Enjoy with Maggie tomato sauce.

Mughdal Pot Khichdi

Ingredients:

1. Whole garam masala - as shown
2. Onion - 1 (sliced)
3. Green chilli - 2 or 3 (sliced)
4. Pudina leaves (as shown)
5. Green pea - ½ cup
6. Potato - 1 (cut in to cubes)
7. Ginger garlic paste - 1 sp
8. Rice - 2 cup
9. Mugh dal - 1 cup (roasted)
10. Cooking oil - 2 tbsps
11. Ghee - 2 tbsps
12. Salt to taste

 Method:

1. Roast mugh dal in a pan.
2. Wash the rice and roasted mugh dal and soak in water for half an hour.
3. Meanwhile in a thick bottom pan/pressure cooker heat some oil.
4. Add whole garam-masala and fry for 1 min. Now add sliced onion and green chilli.
5. Add pudina leaves and ginger and garlic paste. Fry till the onions become golden brown.
6. Now add cut potato cubes and green peas. (U can even add carrot and other veggies if needed)
7. Fry them for 5 mins. And add washed rice and mughdal. Add water in 1:2 ratio. And salt to ur taste.
8. Cook till the rice is done. Best with curd and pickle.

Stuffed Capsicum

Ingredients:

1. Capsicum - ¼ kg
2. Onion and tomatoes paste - (2 onion and 2 tomatoes)
3. Goundnut - ½ cup
4. Red chilli powder - 2 to 3 sps
5. Turmeric powder - ½ sp
6. Dhaniya powder - 1 sp
7. Salt to taste
8. Garlic flakes - 8
9. Cooking oil - 2 tbsp

Method:

1. Blend the following ingredients to powder - groundnut, Red chilli powder, Turmeric powder, Dhaniya powder, Salt, Garlic flakes (As shown)
2. Wash and cut capsicum as shown.
3. Stuff the above powder into the capsicum (as shown).
4. Heat oil in a pan and place the capsicum in the pan. Close the lid and cook in a low flame.
5. In another pan, pour the onion and tomatoes paste and fry for 10 mins; all the time mixing it with a spoon.
6. Once the paste is cooked well, add some spices like red chilli powder, daniya powder and salt. Fry for 2 more mins.
7. Now mix the onion and tomato paste with the capsicum. Mix it very gently.
8. Goes very well with roti and rice.

Stuffed Brinjal

Ingredients:

1. Binjal - ¼ kg
2. Putana dal - ½ cup
3. Jeera powder - 1 sp
4. Daniya powder - 1 sp
5. Red chilli powder - 1 sp
6. Garlic flakes - 10 to 12
7. Salt to taste
8. Cooking oil - 2 to 3 tbsps

  Method:

1. Cut brinjal from 2 sides (half-cut) as shown for stuffing.
2. Blend all the above ingredients to powder; except binjal and cooking oil. (as shown)
3. Stuff the putanan dal powder in to the brinjals as shown.
4. In a pan, heat oil and place the brinjal pieces. (As shown)
5. Close the lid and cook it on a low flame till the brinjals are cooked. If req. add 1 to 2 sps of oil.
6. Great combination with dal rice/sambar rice.

Vegetable Pulav with Milk

Ingredients:

1. Basmati rice - 2 cups
2. Onion - 1 big (sliced)
3. Green chilli - 2 (sliced)
4. Fresh Pudina leaves (mint leaves)
5. Carrot - 3 sps (chopped)
6. Green peas - ½ cup
7. French beans - 3 sps
8. Potato (skinned)
9. Ginger and garlic paste - 1 sp
10. Lemon - 3 sps
11. Kaju (optional)
12. Cooking oil - 4 tbsps
13. Gram masala, sajeera - 1 sp, lavang - 4 cloves, dalchini - 4 sticks, elachi - 3.
14. Milk - 2 cups
15. Salt as per ur taste.

Method:

1. Heat oil in a pan and add all the garam masala’s and kaju.
2. Now add onion, green chilli and pudina leaves. Fry them till the onions are cooked.
3. Add all the vegetables and fry for 5 mins (as shown).
4. In a rice cooker/pressure cooker mix rice and fried vegetables.
5. Pour milk, water and lemon juice. (measure as shown or based on your experience).
6. Add salt as per ur taste. Cook till the rice is fully cooked (as shown).

Vaal Dal Curry

Ingredients:

1. Vaal dal - 1 cup
2. Onion and karipatha (as shown)
3. Khus khus, thill and coconut (blend together in to paste)
4. Jeera - 1 sp
5. Turmeric powder - ½ sp
6. Red chilli powder - 3 sps (as per urtaste)
7. Daniya powder - 1 sp
8. Garammasala powder - ¼ sp
9. Fresh coriander leaves
10. Cooking oil - 2 tbsps
11. Salt as per taste

Method:

1. In a pressure cooker heat oil. Add jeera and fry for 1 min.
2. Add onion and karipatha. Fry them for 3 to 4 mins.
3. Now add the coconut paste and turmeric powder. Fry till the oil separates.
4. Now add vaal dal. Fry it for 2 mins. Now add red chilli powder, daniya powder, garam masala powder and salt. Fry for 2 more mins.
5. Now pour 1 glass of water and cook for only 10 mins in the pressure cooker.
6. Garnish it with fresh coriander leaves and serve with roti /rice.

Coconut Paneer Curry

Ingredients:

1. Paneer - ¼ kg (cut as shown)
2. Mushroom - 4 to 5 (boiled and cut as shown)
3. Carrot - 1 (cut as shown)
4. Green peas - 3 to 4 sps
5. Onion - 1 (chopped as shown)
6. Karipatha leaves
7. Coconut and khus khus (blend to paste)
8. Red chilli powder - 2 sps
9. Daniya powder - 1 sp
10. Turmeric powder - ½ sp
11. Garam masala powder - ¼ sp
12. Cooking oil - 1 tbsp
13. Salt as per ur taste
14. Fresh coriander leaves

Method:

1. In a pan heat oil. Add onion and karipatha fry them for 2 mins. Add mushroom, carrot and turmeric powder. Fry them for 3 to 4 mins.
2. Add green peas fry for 2 mins.
3. Now add coconut and khus khus paste. Nicely fry for 5 to 7 mins.(till the oil seperates)
4. Add red chilli powder, daniya powder and garam masla powder fry for 1mins.
5. Add 1 glass of water (or more as per ur wish). Bring the whole curry to boil.
6. Add paneer cubes boil the curry for 5 to 8 mins.
7. Garnish with coriander leaves.
8. Best combination with pulav, roti or naans.

Cluster Beans | Goru Chikkudukaya | Gavar and Thurdal Curry

Ingredients:

1. Gavar - ¼ kg (cut as shown) (boil with a ½ sp of turmeric powder and req. salt)
2. Thurdal - 1 cup (semi-cook dal with a pinch of turmeric powder and a pinch of hing)
3. Onion - 1 (sliced as shown)
4. Garlic - 5 to 6 (slightly mashed)
5. Rai, jeera and red chilli take as shown (for tadka)
6. Cooking oil - 2 tbsps

Method:

1. Heat oil in a pan and add rai, jeera and red chilli. Fry them for 1 min.
2. Add onion and garlic. Fry for 5 mins. Add the cooked gavar and boil it for 2 mins and add semi cooked dal.
3. Cook for 5 mins and serve it hot with roti or plain rice.

French Beans Fry

Ingredients:

1. French beans - ½ kg
2. Onion - 2 (sliced)
3. Garlic - 6 to 7 flakes (slightly mashed) as shown
4. Karipatha
5. Rai, jeera and red chilli (as shown)
6. Chanadal - optional 1 tbsp
7. Gound nut - optional 1 tbsp
8. Cooking oil - 3 tbsps
9. Turmeric powder - ½ sp
10. Hing - 2 pinchs
11. Salt as per ur taste

Method:

1. Heat oil in a pan and add all the tadka stuff. As shown fry for 2 mins.
2. Now add onion and karipatha. Fry till the onion become slightly brown.
3. Then add beans and some salt. Fry for 2 mins.
4. Now add ½ a glass of water. Close the lid and cook till the beans become soft.
5. Goes best with Roti. U can also add grated coconut in the end or crushed groundnut powder.

Mix Dal Masala Garlic Puri

Ingredients:

1. Wheat flour - 2 cups
2. Jowar flour - 1 cup
3. Chanadal flour - ½ cup
4. Bajari flour - ¼ or ½ cup (optional)
5. Red chilli powder - 2sps
6. Turmeric powder - ½ sp
7. Daniya powder - 1sp
8. Ajwani - 1sp
9. Thill - 1sp
10. Garlic flakes - 10 to 12 (mashed as shown)
11. Salt as per ur taste
12. Fresh coriander leaves (chopped)
13. Cooking oil - as req.for deep fry

Method:

1. Mix all the above ingredients into a puri dough, with the help of water and 2 sps of oil.
2. RMake small balls of the dough and then roll them into puri-shape.
3. Heat the oil and deep fry them as shown.
4. Best suited for traveling and picnics :) Can be had without any curry or gravy. 

Beetroot chutney

Ingredients:

1. Beetroot - 2 (chopped as shown)
2. Carrot - 1 (chopped) optional
3. Green chilli - 2 or 3 (as per ur taste)
4. Karipatha
5. Tamarind
6. Dry daniya - 2 sp
7. Jeera - 1 sp
8. Chanadal - 1 sp
9. Udit dal - 1 sp
10. Garlic - 7 to 8 flakes
11. Cooking oil - 2 tbsps
12. Salt as per ur taste

Method:

1. Heat 1 tbsp of oil in a pan. Add chanada, udit dal, jeera, daniya, green chilli, garlic one by one. Fry them till they are golden brown.
2. Now add beetroot, carrot and karipatha. Fry them for 5 mins.
3. Switch off the stove and let the mixture cool.
4. Blend the above mixture by adding salt and tamarind.(the mixture need not be a smooth paste)
5. If u wish then u can give tadka.
6. For tadka - rai: ½ sp, jeera: ½ sp, chanadal: ½ sp, karipatha and kaju: 4 to 5 - in 1 sp of oil.
7. Great combination with bread, roti, rice :)

Mirchi Bajji

Ingredients:

1. Groundnut - 4 tbsps (crushed)
2. Tamarind paste - 3 tbsps (soak in water and blend it)
3. Turmeric powder - ¼ sp
4. Daniya powder - ½ sp
5. Jeera powder - ¼ sp
6. Salt as per ur taste

Method:

1. Mix all the above items (as shown) to prepare the masala paste. 
2. Wash the green chillies and slit them open. Remove all the seeds from it (this will reduce the spicyness of the mirchi)
3. Stuff the above masala in the mirchi (as shown)
4. In a bowl take 2 cups of chanadal flour, less than 1 cup of rice flour, cooking soda - 2 pinchs, red chilli powder - ½ sp, turmeric powder - ¼ sp, salt as per ur taste. Mix it well with water (as shown).
5. Now dip one by one the stuffed mirchi in the batter and deep fry them in the oil (as shown). 
6. Serve with sliced onions and enjoy it hot:)

Roti Upma

Ingredients:

1. Chapathi (Roti) - 2 (tear into small pieces as shown)
2. Onion - 1 big (or 2 small chopped)
3. Karipatha 
4. Rai - 1 sp
5. Jeera - 1 sp
6. Groundnut - 2 sps
7. Turmeric powder - ½ sp
8. Red chilli powder - ½ sp (u can use greesn chilli chopped also)
9. Cooking oil - 2 sps
10. Salt as per ur taste

Method:

1. Heat the oil in a pan. Add rai, jeera, groundnuts and karipatha. Fry for 2 mins.
2. Add onions and fry till the onion are cooked. Add chapathi pieces, salt, red chilli powder and turmeric powder. 
3. Mix and fry for 2 mins and close the lid for 5 mins. Garnish with fresh coriander leaves and serve hot.

Ridge gourd and chana dal curry

Ingredients:

1. Ridgegourd-2 {peeled & cut in to pieces as shown }
2. Chana dal - 1 small cup { soaked in water for ½ hr }
3. Onion - 1
4. Tomatoes - 2
5. Red chilli powder-2sps
6. Daniya powder - 1 sp
7. Turmeric powder - ½ sp
8. Ginger & garlic paste - ½ sp { not compulsory }
9. Cooking oil - 2 tbsps
10. Rai - 1 sp
11. Jeera - 1 sp
12. Karipatha - 5 to 6 leaves
13. Fresh Coriander  leaves for garnishing
14. Salt as per ur taste.

Method:

1. Pour oil in a pan and heat it. Then add rai & jeera, fry for ½ a min. Add cut onions & karipatha leaves and fry them till they change their colour.
2. Add ginger/garlic paste if u wish or else add the ridgegourd  pieces and soaked chana dal. Fry it for a min. Add red chilli powder, daniya powder, turmeric powder and then fry it for another ½ min. Add req. water (about 1 glass).
3. Close a lid on the pan and keep the heat low. Let it cook for 10 mins.
4. Remove in a serving blow, garnish with fresh coriander leaves. Simple & healthy home-made curry :) goes good with roti & plain rice.

Drumstick Curry

Ingredients:

1. Drumsticts - 3 (cut as shown)
2. Potatoes - 2 (cut as shown)
3. Ginger garlic paste - 1 sp
4. Green peas - ½ cup
5. Tomatoes - 3 (chopped)
6. Red chilli powder - 2 sps
7. Turmeric powder - ½ sp
8. Daniya powder - 1 sp
9. Onion - 1(chopped)
10. Karipatha leaves
11. Fresh coriander leaves
12. Cooking oil - 2tbsps
13. Rai and jeera - 1 sp
14. Salt as per ur taste.

Method:

1. Heat oil in a pan. Add rai and jeera. Now add onions and karipatha leaves.
2. Fry till the onions are cooked. Then add potato pieces and ginger garlic paste.
3. Fry for 3 or 4 mins. Add green peas and drum stick pieces. Fry for 3 more mins.
4. Add red chilli powder, turmeric powder, daniya powder and salt. Fry for 2 more mins.
5. Now add chopped tomatoes. Fry for 5 to 6 mins till the tomatoes are cooked.
6. Add 1 glass of water and close the lid. Cook till the potato pieces and drumstick pieces are cooked. Add fresh coriander leaves to garnish and serve.

Mix Vegetable Upma

Ingredients:

1. Semolina (Rava) - 1cup(roasted )
2. Onion - 1 (sliced)
3. Green chilli - 2 (sliced)
4. French Beans - 4 sps
5. Ginger - 1sp (grated)
6. Carrot - 1(grated)
7. Green peas - ½ cup
8. Karipatha leaves
9. Fresh coriander leaves
10. Rai - ½ sp
11. Jeera - ½ sp
12. Chanadal - ½ sp
13. Kaju - optional 
14. Cooking oil - 4 tbsps
15. Salt as per ur taste.

Method:

1. In a pan, heat oil. Add rai, jeera, chanadal and kaju. Fry till they change their colour slightly.
2. Now add sliced onion, green chilli, ginger and karipatha. Fry them 3 to 4 mins.
3. Add all the vegetables and fry them for 5 mins. Add 2 cups of water and salt as per ur taste.
4. Bring this a boil. Now reduce the flame and slowly add semolina (rava).
5. Finally garnish with fresh coriander leaves.

Coriander Vadi

Ingredients:

1. Kothimir (Fresh Coriander leaves) -1 big blow (finely chopped)
2. Besan - 2 small cups (chana dal powder)
3. Wheat flour - 1 small cup
4. Rice flour - ½ cup
5. Ajwani- ½ sp
6. Thill- ¼ sp
7. Cooking soda - 2 pinchs
8. Onion -2 (finely chopped)
9. Cooking oil - for deep frying
10. Red chilli powder - 2sps
11. Turmeric powder - ½ sp
12. Daniya powder - 1sp
13. Jeera powder - ½ sp
14. Garam masala powder - ¼ sp
15. Sump powder - ½ sp
16. Salt as per ur taste.

Method:

1. Mix all the above ingredients together in a bowl with water (as shown).
2. Pressure cook the above mixture for 20 mins.
3. Cut into cubes as shown.
4. Heat oil and deep fry them as shown. You can keep the steamed mixture in the fridge for 2 day and fry them when req.
5. Very innovative snack item is ready to be ravished :)

Rice Kheer

Ingredients:

1. Raw rice - less than ½ cup (soaked in cup of water)
2. Milk - ½ liter
3. Sugar - ½ cup or as per ur taste
4. Cardamom powder - 2 pinchs
5. Dry fruits - as u wish (or as shown)
6. Ghee -1tsp

Method:

1. In a thick pan boil some milk. Add soaked rice with water to the milk.
2. Boil the mixture till the rice is cooked. Keep on mixing with a spoon constantly.
3. Now when the rice is cooked add sugar and cardamom powder.
4. Again boil for few mins and then switch off the stove.
5. In another pan, heat ghee and fry dry fruits in it as shown.
6. Mix these dry fruits with the kheer. Easy and simple sweet dish is ready to serve.

Pumpkin Curry

Ingredients:

1. Red pumpkin- ¼ kg (cut into cubes)
2. Onion-1 ( chopped )
3. Rai- ½ sp
4. Jeera- ½ sp
5. Hing -1 pinch
6. Red chilli powder- ½ sp
7. Turmeric powder- ¼ sp
8. Karipatha -5 to 6 leaves
9. Fresh coriander leaves
10. Cooking oil -1tbsp
11. Salt as per ur taste.

Method:

1. In a pan heat oil. Add rai, jeera, hing and fry them for ½ min.
2. Then add onions and katipatha fry them for 2 mins or till the onions are cooked.
3. Add pumpkin, red chilli powder, turmeric powder and salt.
4. Fry for 1 min and close the lid for 5 mins and continue to burn in a low flame.
5. That’s it easy & simple curry is ready. Best with roti & dal batti. Also can be quickly prepared for your child's lunchbox.

Dal Batti (Traditional Rajasthan Food)

Ingredients:

1. Wheat - 1 kg
2. Corn - 100 gms
3. Powder the two above ingredients in a grinder until the flour is grainy like rava.

 Method:

1. In a bowl take required  amount of batti mixture.  Add 1 tbsp of cooking oil, 2 pinchs of turmeric powder,  ¼  sp of ajwain,  salt as per ur taste.
2. Mix all of them together with req. water (as we mix for making rotis).
3. Now make them into rolls as shown.
4. Steam them as shown or in a pressure cooker.
5. Cut them into pieces as shown.
6. Deep fry those pieces in cooking oil.  Ur healthy & tasty batti is ready now. 
7. This goes well with Dal Fry and Jaggery.

Uttapam

Ingredients:

1. Dosa mixture - 1cup
2. Chanadal- ¼ cup (soaked in water for 1 hr)
3. Carrot- ¼ cup (grated)
4. Capsicum - 1(sliced)
5. Onion- 1(chopped finely)
6. Tomato - 1 (chopped finely)
7. Fresh coriander leaves
8. Salt as per ur taste
9. Ghee or cooking oil

Method:

1. Mix all the above ingredients into the dosa mixture as shown.
2. Heat the pan; pour one big round sp of mixture in the middle of the pan.  Spread it gently.
3. On medium heat fry both the sides of uttapam as shown.
4. U can also use this same mixture to make steam uttapam pokodas as shown.

Aloo Paratha

Ingredients:

1. Aloo-2 cups (boiled and grated)
2. Onion-1 (finely chopped)
3. Carrot- ½ cup (grated)
4. Kasurimethi - 1sp
5. Ajvani-2pinch
6. Amchu  powder- ½ sp
7. Turmeric powder- ¼ sp
8. Red chilli powder- ½ sp
9. Fresh coriander leaves
10. Salt to taste
11. For stuffing: Mix all the above ingredients together (as shown).
12. Butter or ghee - as required to fry the paratha.
13. Wheat flour - 3cups (mix the flour with water)

Method:

1. Take some dough, press it into the size of a puri, place 1 sp of potato stuffing and fold it as shown.
2. Press and roll that into paratha. Heat the pan.  Fry this paratha with ghee or butter as shown.
3. Tasty and mouth watering Aloo Paratha is ready to serve.

Double Ka Meetha

Ingredients:

1. White bread - 1 packet
2. Milk - ½ liter
3. Sugar-2cups or according to ur taste
4. Cardamom powder - ½ sp
5. Dry fruits as per wish
6. Cooking oil or ghee (for deep fry)

Method:

1. First boil milk in a pan. Around ½ liter of milk should reduce to half due to the boiling.
2. In a different pan, boil 2 cups of water and add sugar and cardamom powder. Boil for 10 mins.
3. Meanwhile deep fry the bread pieces till they are golden brown in colour.
4. Take all these fried bread pieces in a bowl and add the boiled milk and also the sugar syrup.
5. Mix it well and garnish with fried dry fruits (as shown). Famous Hyderabadi sweet is ready to serve :) 

Poha

Ingredients:

1. Poha-1cup
2. Onion-1
3. Green chilli-2
4. Groundnuts-2sps
5. Rai & jeera-1sp
6. Turmeric powder-1/2sp
7. Karipath-7 to 8 leaves
8. Cooking oil-2tbsps
9. Lemon- 1/2
10. Salt to taste
11. Fresh Coriander leaves

Method:

1. In a pan heat oil. Add rai, jeera and groundnuts. Fry them for 1 min.
2. Add chopped onions, green chilli, turmeric powder and karipatha. Fry them till the onions are cooked.
3. Meanwhile soak poha in water for 3 to 4 mins and then drain the water out.
4. Now add poha to the fried onions. Add salt and mix well.
5. Close the lid for 3 to 4 mins. Add fresh coriander.
6. Take poha in a serving plate, add few drops of lemon juice and sprinkling of shev.
7. Simple and light breakfast is ready to serve .

Marie Biscuits Walnut Sweet

Ingredients:

1. Marie biscuit - 1 packet
2. Powdered Sugar - less than ½ glass (as per ur taste)
3. Walnuts - 7 to 8 (finely chopped)
4. Fresh cream - 2 to 3 tbsps
5. Coffee powder-2 pinches (mix in 1 tbsp of milk as shown)

Method:

1. Blend biscuits in a mixer as shown (they should NOT be finely powdered).
2. Add fresh cream 2 tbsps, sugar and coffee mixed milk.
3. Mix all together and make long rolls as shown (if req. add remaining cream too).
4. In a plate, spread the chopped walnut and roll these rolls on them very gently.
5. Put this into a freezer (fridge) for 1 hr. They will return hard and then u can cut them into pieces as shown.
6. U can store this sweet in the refrigerator (freezer) for more than 20 days.

Pudina Sweet Corn Rice

Ingredients:

1. Pudina-1cup
2. Fresh coriander leaves- ½ cup
3. Green chilli-2
4. Salt - ½ sp
5. Blend the above ingredients into paste.
6. Rice-2cups(washed and soaked for at least ½ an hr.)
7. Onion-1 (sliced)
8. Green chilli-2(sliced)
9. Sweet corn- ½ cup
10. Green peas- ¼ cup
11. Potatoes-2 (cut in to cubes as shown)
12. Pudina leaves-10 to 12
13. Garam masala-as shown
14. Gingergarlic paste-1sp
15. Lemon juice-3sps
16. Turmeric powder- ½ sp
17. Cooking oil- 3tbsps
18. Ghee-3tbsps

 

Method:

1. In a pan, heat oil and ghee. Add garam masala, sliced onions, green chilli. Fry them for 5 mins.
2. Add ginger garlic paste. Fry for 3 mins. Add  sweet corn, green peas, potato pieces and turmeric powder. Fry for another 5 mins.
3. Now pour the pudina paste into the pan. Fry till the oil separates. Turn off the stove now.
4. In a rice cooker (or pressure cooker) mix rice and the above prepared mixture.
5. The water level should be as shown in the picture or as per ur measurement.
6. Cook till the rice is prepared and ready to eat.