Tasty and Easy Recipes

Ingredients:
2 cups Basmati Rice
1 cup Mixed Vegetables (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd) (optional)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

Method:

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.

Serve the vegetable biryani hot with raita and pickle.

Ingredients:
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Method:
Boil, peel and cube the potatoes.
Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
For a different taste you can substitute mustard seeds with cumin seeds.

This is an easy recipe even kids can do and it turns out great!

Serves: 6
Ingredients:

* 3 carrots
* 1 onion
* 1 zucchini
* 1 parsnip
* 1 celery stalk
* 8 cups water
* 1/2 cup barley
* 2 tsp. salt
* 1/4-1/2 tsp. pepper

Preparation:
1. Wash and cut vegetables into large chunks.
2. Place vegetables and water in a 3-quart pot. Over medium-high heat, bring the soup to a boil.
3. Add barley, soup mix(optional), salt and pepper.
4. Cover partially. Turn heat down to low. Cook for 45 minutes, or until the vegetables are tender enough to be mashed.
5. Remove soup from heat. Use an immersion blend/Hand blendder to puree the soup to the desire consistency.
6. Taste and adjust seasonings accordingly.