Spinach - Corn Lasagna

Ingredients:

Lasagna sheets - 3
Oil - 2 tbsp
Onions - 1 (sliced thinly)
Oregano  (dried) - 1 tsp
Basil - 4 leaves ( chopped)
Chopped Green capsicum - 1/2 cup
Spinach ( chopped) - 1 cup
Corn - 1/2 cup
Tomatoes - 1 (diced)
Salt - as per taste
Black pepper powder - 1 tbsp
Shredded parmesan cheese - 1/2 cup ( you can mix shredded mozzarella cheese)

White sauce:
All purpose flour - 4 tbsp
Butter - 25 gr
Milk - 1 cup
Salt - as per taste
Black pepper powder - 1 tsp

Procedure:

1. Preheat the oven to 180 C. Cook the lasagna sheets as per the instructions on the pack.
2. For the white sauce - In a pan take the butter, once it is melt add all purpose flour. Once it is mixed add the milk slowly and cook it till it has a sauce consistency. Keep it aside.
3. In another pan take oil. Add the onions and fry till they become translucent. Add the chopped basil and oregano. Mix well.
4. Add the capsicum, spinach and corn and fry for about 5 min.
5. Add salt ( take care, as there will be salt in white sauce too) and pepper. Mix well. Add tomatoes and cook till all veggies are cooked.
6. Now in a oven prof dish fill the layers of white sauce, veggies and lasagna sheets. End with white sauce on the top. Sprinkle cheese over the top.
7. Bake in oven for about 30 to 35 min. Serve hot.

Tomato Rice

Ingredients:

Tomatoes - 2 ( cubed) Or a can of diced tomatoes
Rice - 2 cups
Onions - 2 (sliced)
Dried shredded coconut - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 and 1/2 tbsp
Ginger garlic paste - 1 tsp
Biryani leaves - 4
Curry leaves - 12
Cardamon - 5 pcs
Salt - as per taste
Garam Masala - 1tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp ( or as per taste)
Dried red chillies - 2 ( broken into pieces)
Cilantro - for garnishing

Procedure:

1. Cook the rice in a rice cooker.
2. In a wok or a big pan add oil. Once it is hot add oil and then mustard seeds. Once seeds start to splutter add biryani leaves and cardamons along with Dried red chillies. Fry for 1 min or so.
3. Add the onions and saute them till they become translucent. Add the ginger garlic paste, curry leaves and dried coconut. Fry for 3 to 4 min.
4. Now add the tomatoes along with salt, turmeric powder and chilli powder. Cook till oil start to separate from the tomatoes.
5. Add the rice and mix well. Continue to cook for another 5 min. Add the garam masala and mix well.
6. Switch off the stove. Garnish with Coriander and serve.