GREEN PULAO

Ingredients

One bunch of fresh coriander leaves, finely chopped
A handful of fresh mint leaves
Green chillies 8 nos
Ginger and garlic paste 1 tspn.
Garam masala 1 tsp
Salt to taste
Onion 2 chopped finely
Oil 4 tspns
Rice 2 cups (boiled beforehand)
Water
Green peas a handful
Boiled potatoes - fried in oil
Pic Shown May not be actual one

Method

Grind coriander leaves, mint leaves, green chilies, together with a little water. Keep aside.
Fry onions till golden brown, add garam masala and ginger and garlic paste.
Fry till oil seperates then add the ground ingredients with a little water.
Let it cook till you get a nice aroma and it should thicken.
Add salt to taste.
Then you can add peas and the fried potatoes.
Take rice which should be boiled well before and let it cool.
Then you add the masala and stir well till the masala has spread out on the rice.
Serve hot with any veg dish.

MIXED VEGETABLES LAYERED RICE

Ingredients

2 cups rice basmati
2 cups mixed vegetables sliced flat and broad as per vegetables
(potato, onion, zucchini, ridge gourd, bottle gourd, french beans,
carrots, cauliflower or capsicum as per choice)
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon) - lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp curds
1 tsp mixed cummin & mustard seeds

Method

Boil rice till grains separate. Cool in a big plate. Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another minute. Add all
vegetables and curds, cover and cook till vegetable are tender.
In a transparent casserole spread half the rice. Wet hand and press down lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover masala
in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with coriander and french fries
(optional)