Lunch/Dinner- Rice - Vegetable Pulav

Vegetable Pulav

Ingredients Quantity Rice 2 Cups Salt To Taste Oil 3 Tbsp Seasonings Quantity Carrot, chopped 1 Big Potato 1 Small Onions, sliced 1 small Green Chilli, Sliced 2 Pulav Leave 1 Mint Leaves 5-8 Vegetable Masala Powder 1/2 tsp Garam Masala Powder 1/2 tsp Ginger Garlic Paste 1 tsp Coriander Paste 1 tsp

Method :

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4

1. Wash the rice and soak it for 5 mins.Chop the vegetables nicely. You can even add peas, gobi to make it more tastier.
2. In cooker put oil to heat. Add "Sesoning" ingredients one by one and cook for 3 mins.
3. Add 5 cups of water and salt to it. When the water is boiling add the rice.
4. Close the lid and cook for 3 whistles in high flame. Once the steam is down add mint leaves and close the lid.

Tips :

1. Open the lid and mix the rice top to bottom. So the vegetables are mixed with the rice.
2. Add fried onions before serving.

Veg Curries - Brinjal - Egg Plant Curry - Andhra Style

Veg Egg Plant Curry Andhra

Ingredients Quantity Egg Plant, small 1/2 Kg Oil 2 Tbsp Coriander Leaves, chopped 2 Tbsp Onions, chopped 1 Medium Size Tomato, chopped 1 Medium Size Masala Red Chilli Powder 1 Tbsp Vegetable Masala 1 tsp Ginger Garlic Paste 1 tsp Turmeric Powder 1/2 tsp Salt To Taste Pea Nut Powder 1 Tbsp Coconut Powder 1 Tbsp Saseme/Tildal Powder 1 Tbsp

Method :

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4	5

1. Heat oil in a cooker and add the onions,tomatoes and fry on medium heat for 7-8 minutes or till transparent.
2. Add 2 cup of water to the mixture and add all "Masala" ingredients. Mix well till the masala mixed with water. Let it cook for a min.
3. Now take each brinjal and from the base end and make a slit towards to other edge but not all the way through i.e slit each piece into four sections lengthwise without cutting off the full length as shown in figure.
4. Now slowly place each of the brinjal in the cooker. Mix well all the way with the masala.
5. Close the lid and keep 3 whistles in high flame. Once the steam is down, add coriander leaves stir the pieces without breaking them. Close the lid and wait for 5 mins.

Tips :

1. Saseme Powder Recipe : Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool. Blend the sesame seeds for 30 seconds.
2. To serve, gently lift the stuffed pieces with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.
3. After you cut brinjals, put them into water to avoid the color change.