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)

KHICHDI

Ingredients

1 cup rice basmati
1/4 cup boiled peas
2 bay leaves
3-4 cloves
1" stick cinnamon
2 cardamons
1 stalk curry leaves
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp dhania powder
1/4 tsp turmeric
Salt to taste
Juice of 1 lemon
1 tbsp cashews
1 tbsp currants (optional)
2 tbsp ghee (or oil)
1 tbsp each jeera and mustard seeds

Method

Boil rice in plenty of water. Each grain should be separate.
Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.
Add boiled peas.
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to the rice.
Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
Garnish with coriander.
Serve hot with Khadi / curds (Yoghurt)

To the above Khichdi you can also add Ghattas
You can also add boiled potatoes and quarter cut onions if you don't want to add Ghattas

For Ghattas
1/2 cup gram flour
1/2 tbsp oil
Chilli powder and Salt to taste
1/4 tsp oregano seeds

Method

Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water.
Make a hard dough. Break off a piece and roll into shape and size of a finger.
Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour)
Drain, cool and chop into round 1-1 1/2 cm. long.

CAPSICUM RICE

Ingredients

Coriander leaves (dry) - 1tbsp
Channa dal - 1tbsp
Urad dal - half tbsp
Red Chillies - 4-5 flakes
Capsicum (big) - 3nos
Oil to fry
Rice - 2 cups

Method

Fry the above ingredients and make it into a powder without adding any water.

Cut the capicum into small pieces and fry it with salt and add the powder to the vegetable once it is cooked.

Do not fry it too much after the powder is added as it will lose its smell.

Add the cooked rice to it and mix it well add salt if less. Garnish with coriander and cashews and serve.

Note: You can add tomatoes along with this capsicum it tastes nice.

CAULIFLOWER RICE

Ingredients

Cauliflower - 1/2
Jeera - 1 spoon
Cloves - 2
Salt
Coriander - 1/2 bunch
Green chillies - 2
Tomato ketchup - 2 spoons
Basmathi rice - 1 1/4 cup

Method

Fry cloves,jeera ,green chillies in oil.

Add cauliflower and fry till it turns brown.

Add salt and tomato ketchup.add coriander leaves.

Cook basmathi rice separately and mix the rice with the cauliflower.

JEEERA FRIED RICE

Ingredients

1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste

Method

Wash rice well and soak in salt water for 30 minutes.
Heat ghee in a heavy or nonstick pan.
Add onions and fry till dark brown & crisp.
Drain, and add cashews to same ghee.
Fry to a light brown, drain, keep side.
Add jeers, peppercorns, bayleaf to same ghee.
Stir fry for a few seconds, drain, and add rice.
Keep aside the drained water.
Add sugar, stir gently, frying rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with Dal Fry or a spicy gravy vegetable.