Pudina( Mint) Biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vegetable (potato, carrot, green peas)
1 Finely Chopped Green capsicum

2 Finely Chopped Onion

2 Cinnamon (dalchini)

4 Cloves (laung)

2 elaichi

1 tbs jeera

2 tbs Biryani masala
4 tbsp Vegetable Oil
3 tbs cashew nuts

Salt to taste

For Pudina paste

1 bunch Pudina leaves

3 Green chili

4 Garlic

1 teaspoon Lemon juice

½ tbs Salt

Method :

For Pudina paste

Wash the 1 bunch Pudina leaves with water and add Pudina leaves,3 green chili, 4 garlic slice 1 tea spoon lemon juice and ½ tbs salt and make smooth paste

Wash basmati rice well and sock for ½ hrs. Heat 4 tbs oil in  pressure cooker and add1tbs Jeera , 2 Cinnamon(dalchini),4 Cloves (laung),2 elaichi, 2 finely chopped onion and pinch of salt, cook it till onion turn slightly brown, than add 1 finely chopped capsicum and add 1 cup Mixed Vegetable (potato, carrot, green peas) and Pudina paste and mix it well. After that add 2 cups Basmati Rice and add  1 ½  cups water, 2 tbs cashew nuts ,salt to test and close the lid and cook for 3 vissel. Serve this Mint biryani in a serving dish and garnish with remain cashew nuts, Pudina leaves and coriander leaves. Serve the biryani with curd .

Beet root stuff Green Paratha



Ingredients:

For stuffing

1 cup grated Beet root

½  cup grated Carrot

½  cup grated cabbage

¼  cup finely chopped Capsicum

1/3  cup grated Onion

1 tbs Red chili powder

½  tbs Garam masala powder

1 tbs  Tomato  sauce

2 tbs  Oil 

Salt to taste

For  Paratha

½  cup thick Spinach pure

2  cup  Wheat flour

1 tbs Oil

Salt to taste

Method:

For stuffing

Heat the 2 tbs  oil in a pan and add 1/3 cup grated onion and Sauté well in it, then  add  1 cup grated Beet root ,½  cup grated Carrot , ½ cup grated cabbage , ¼ cup finely chopped Capsicum, 1tbs Red chili powder,  ½  tbs Garam masala powder  ,1 tbs Tomato sauce and salt to taste  cook it for  3 to 4 minutes and keep aside.

For Paratha

Blanched the spinach for few minutes and strain the water and make smooth thick puree in mixer. Add 2 cup Wheat flour in a bowl, add 1 table spoon oil and salt to taste and make a soft dough by adding spinach puree and  give rest for  15 minutes. Make thick roti from the dough and place the beet root stuffing in between and cover with dough from all sides , Dust with flour and roll out into thick parathas. Cook on hot tava with butter/ghee. Serve hot with curds.

 

Poha no Chevdo

Ingredients
Thin Poha                     250 gms
Roasted Pea nuts              3 tbs
Roasted channa dal           3 tbs
Curry leaves                   10 leaves
chopped green chilli          2
Turmeric powder              1/2 tbs
Dry coconut slices            2 tbs
Oil                                   2 big spoon
Salt to test

Method
Heat frying pan to medium heat and roast the poha till it become crispy.Heat 2 big spoon of oil in a pan, add 2 chopped green chillies, 10 curry leaves and 2tbs dry coconut slices, roast well till coconut slices turn brown,then add 1/2tbs turmeric powder, add salt to taste, then add roasted poha in it and mix well and roast this mixer for 5 to 6 minutes.Delicious chevda is ready ,store in an airtight container.