Veg Pulao

Ingredients:

Basmati Rice - 2 cups ( soak for about 1hr)
Water - 4 cups
Oil - 1tbsp
Melted butter - 4 tbsp
Green chillies - 2 (cut length wise)
Garlic - 6 no. (chopped fine)
Mint - 6 leaves (chopped finely)
Coriander - Handful
Cashews - handful
Salt - as per taste
Garam masala powder - 1 tbsp
Paneer ( indian cottage cheese) - 1/2 cup

Spices:
Star anise - 1 piece
Green cardamon - 3 no.
Black pepper seeds - 6 no.
Black cumin - 1 tbsp
Cloves - 5 no.
Cinnamon stick - 1 inch piece

Veggies:
Potato ( diced finely) - 1 no.
Green Peas + finely diced carrots - 1 cup
Broccoli - 1/4 cup
Corn - 1/4 cup
Green beans (finely diced) - 1/2 cup
Red capsicum (finely diced ) - 1/4 cup

Procedure:

1. In a thick bottomed deep vessel add oil and butter. Once butter melted add black cumin and sauté for 1 min. Add all other spices and fry for about a min.
2. Add chopped green chillies and garlic and fry till garlic turns little brown. Now add cashews and fry till turn brown.
3. Now add potatoes and fry for 4 min.  Now add all the chopped vegetables along with salt and fry till they become little tender, for about 7 min in medium to high flame.
4. Now add water. Once water comes to boil add garam masala powder, Paneer, mint, coriander  and rice. Continue to cook on medium flame with lid on till water is almost evaporated. Now turn the stove to low heat and continue to let the rice steam for another 5 min.
5. Turn off the stove and let it stand for another 5 min before serving!

Egg plant - Baby corn - Broccoli Curry.

Ingredients:

Egg plant / Aubergine (diced in big bites) - 2 cups
Baby corn  - 1 cup
Broccoli - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry baby corn and broccoli first for 5 min. Don't let them burn and keep stirring in between and keep them aside. Now fry egg plant for 3 to 4 min till they become just tender. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Capsicum - Broccoli - Zucchini Curry

Ingredients:

Red and Yellow capsicum (diced ) - 2 cups
Broccoli - 1 cup
Zucchini - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Cream - 1/2 cup
Water - 1/2 cup
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry capsicums, broccoli and zucchini for 7 min. Don't let them burn and keep stirring in between. They must be just tender enough. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Now add water and cream. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.