Tasty and Easy Recipes

Ingredients:
3 cups mixed vegetables, chopped & boiled
(peas, carrots, potatoes, beans, capsicum etc)
1/2 cup water (or water from the boiled veggies)
1 tbsp lime juice
salt to taste
cilantro for garnish

To Grind:
1/2 tsp jeera
2-3 cloves
2″ piece of cinnamon
5-6 peppercorns
1/2 cup coconut
1 medium onion
3-4 green chilies (or to taste)
1/5 tsp turmeric
2 tsp poppy seeds
2 tsp dalia or raw rice
2 tbsp oil
1 tsp mustard seeds
Asafoetida

Method:
Pressure cook vegetables in a little water for 1-2 whistles. Alternately, you could microwave them for 4-5 minutes on high or boil them on stovetop with water. Strain & keep aside.
Heat oil in a pan. Add the tadka ingredients. Once the seeds start to pop, add the ground masala and fry for 5-6 minutes, until the smell of raw onion is gone. Stir in the boiled veggies and water. Add salt and lime juice. Bring to a boil.
Transfer to a serving bowl. Garnish with cilantro.

Ingredients:
400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

Method:
Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

Ingredients:
250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 – 5 cloves Garlic (Lasun)
1 ” long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method:
Cut paneer in squares. Grind onions to a paste. Grind tomatoes finely. Grind ginger (adrak), garlic (lasun) to a paste. Chop coriander leaves (dhania patta) very finely.
Chop fresh red chillies very finely. Roast the groundnuts and grind them to a fine paste.
To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the
mixture and coconut milk is ready. Heat clarified butter (ghee) in a pan.
Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
Add the ginger garlic paste and stir it for 1 minute Now add tomato and fresh red chilly.
Cook for sometime and then add tomato (tamatar).
Continue cooking it on medium flame till ghee/oil begins to separate.
Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut
(moong fali) powder, coconut milk. Add the paneer pieces and let the gravy cook till it thickens.
Take off the fire and serve hot garnish it with well chopped coriander leaves.