HYDERABADI VEG BIRYANI

Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve: 4

INGREDIENTS
Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Curd- 1/2 cup
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
Black pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinnamon- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Oil- 4 tbsp

METHOD
Heat oil in a pan.
 Add cashew nuts, almonds and raisins and fry and strain it.
 Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan
itself.
 Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinnamon to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal size and add these in the pan and mix it well
Add curd and mix well
 Add 1 cup of water and salt as required and cover it.,cook it for 5 minutes.
.Soak basmati rice for half an hour.
After the rice being soaked, cook half done rice and switch off the flame.

Add clarified butter in a pan. 

 Now, add half done rice and saffron in the first layer

 In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.

Now, repeat the first and second layer again.

Lastly, add fried cashew nuts, almonds, raisins and fried onions.

Cover it and now switch on the flame.
 Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is ready to eat.
Serve hot with pomegranate raita

INSTANT IDLY

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4


INGREDIENTS

Semolina- 2 cup
Yogurt- 1 cup
Sliced  red tomato -10-12 slices
Eno fruit salt- 1 tbsp
Salt- to taste
Cashew nuts- 10 to12 piece
Oil- 1 tbsp
Water- 1 cup
Coriander leaves -100 gms

METHOD
Mix semolina and yogurt in a large vessel and keep for 15 minutes
. Now add salt and water as required, mix it gently and make a batter (neither too runny  nor to thick) . mix it well.
 And now add  enofruit salt just before making idly and again mix it well.
    Heat the pan and fry the cashew nuts
. Grease the idly plate and place  2 cashew nuts ,small coriander leaves and one piece of sliced tomato .Pour the batter in idly plate and microwave for five minutes
. Enjoy  hot with coconut chutney green chutney and tomato ketchup,.
      For coconut chutney, you need 100 gms of fresh coconut, 100 gms roasted chana dal, green chilly 2, lemon juice 1 tsp ,curry leaves 10 and salt to taste
. Blend all ingredients to a smooth consistency.
 Now temper the chutney with mustard seeds.

MATAR KACHORI

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4


INGREDIENTS
Maida- 2 cup
Peas or Matar- 200 gms
Oil- 2 tbsp
Salt- to taste
Chopped green chilly - 1
Asafoetida  - 1/4 tsp
Ginger garlic paste- 1 tsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1/4 tsp
Carom seeds - 1/4 tsp
Onion seeds  - 1/4 tsp
Oil  - for frying

METHOD
Heat oil in a pan,. add cumin seeds to crackle
. Add ginger garlic paste and saute for one minute.
 Add matar, green chilli, red chillie powder, turmeric powder and saute for 4-5 minutes.
Once cooled, grind to make a coarse paste.
 Add salt now  matar stuffing is ready.
In a bowl, mix maida, salt, 2 tbsp oil, carom seeds and onion seeds to make a soft dough using little water at a time
. Keep aside for 15-20 minutes and knead the dough again.
Divide the dough into equal parts and roll out thin chapati..
Cut into round shape with cookie cutter.
Stuff the matar filling and cover it with other kachori
Seal the edges with fork.
Make all kachori with same method
Heat oil in a medium flame to deep fry kachori.
Serve hot with aloo tamatar sabji

TRICOLOR BURFI

Prep Time : 45 mins
Cooking Time : 60 mins
Serve  : 8

INGREDIENTS
For carrot burfi
Carrot/gajar  -  1 kg
Milk  -  1 liter
Clarified butter  -   4 tbsp
Sugar  -  1/2 cup
Cardamom powder   -  1/4 tsp
For mawa burfi
Fresh paneer /cottage cheese    -   1 cup
Mawa / whole dried milk    -  1 / cup
Sugar  -  1/4 cup
Cardamom powder    -   1/4 tsp
For fresh green gram
Fresh green gram/hara chana  - 1 cup
Sugar  -  1/2 bowl
Milk   -  1 cup
Clarified butter  -  2 tbsp
Cardamom powder  -  1/4 tsp

METHOD
For carrot burfi
Wash and grate the carrot.
Heat carrot and milk in a pan.
 Stir continuously till thick.
Add clarified butter and nix well
Simmer the flame,when the mixture(milk and carrot) gets dried add  sugar and saute for 4 - 5 mins.
Add cardamom powder  and mix well.
Spread  in the grease plate
For mawa burfi
In a non stick pan add  paneer / cottage cheese and mix them together followed by mawa / whole dried milk.
Keep stiring to prevent the mixture from  sticking.
When mixture leaves the sides switch off the flame.
Let it cool and now add sugar and cardamom powder and mix well.
Pour the mixture over greased plate.
For green gram burfi
Heat clarified butter in a pan.
Grind green gram coarsely and add in the pan.
Stir constantly for 10 - 12 mins.
Add sugar and stir until thick consistency.
Add  cardamom powder and mix well.
Add raisins and crushed almonds and mix well.
Pour the mixture on the grease plate and spread it
Now we assemble all these
We take first layer of fresh green gram burfi and second layer of mawa burfi and at the top we add carrot burfi.
Now our tricolor burfi is ready to eat