Common Meal - Roti - Mixed Vegetable Roti

Mixed Vegetable Roti

Ingredients Quantity Wheat Flour 1 Cup Carrot 1/2 Cup Beet Root 1/2 Cup Spinach Leaves 1/2 Cup Salt 1 Tbsp Seseme Seeds 2 Tbsp Oil To Grease

Serving 3 Preparation Time 20 mins Cooking Time 10 mins

Method :

1	2	3
4	5

1. Cook carrot,beetroot,spinach leave (boil or steam) until they're soft. Mash or grind them individually until they look like smooth paste.
2. Just knead the wheat flour with carrot paste and salt for a longer time. Do the same for beetroot and spinach paste. Add water if required. Cover the dough with damp cloth for five to seven mintues then knead again for 2 mintues.
3. Take 1 lemon size of dough from carrot dough. Roll and join together.Now take spinach roll and join this on top of carrot roll. Do the same for beetroot roll on the top of spinach dough. Dip on saseme seeds on both sides and dust it with flour. Roll the dough with a rolling pin until the balls resemble thin, round.
4. Heat a heavy frying pan, tawa, or griddle over medium heat and cook each chapati.
5. Heat a heavy frying pan, tawa, or griddle over medium heat and cook each chapati on both sides.

Tips :

1. While making chappatis, use hot water to mix the flour. The chappatis will turn out very soft and tasty.
2. Dont toss or turn many times on tawa. Pressing them with a cloth when they are on tawa makes them softer.
3. Remove the chapati from the heat, and wrap it in a towel until they are all ready to serve.
4. Watch out more similar Chapat/Roti Recipes.
5. Try Veg curries or Non Veg Curries for the best combination.

Sweets - Halwa - Beet Root Halwa Rolls

Beet Root Halwa Rolls

Ingredients Quantity Oil To Deep Fry Halwa Beetroot(grated) 1 Cup Sugar 1 Cup Milk 2 Cups Ghee 4 tsp Cashews Few Rolls All Purpose Flour/Maida 1 Cup Azwain 1/2 tsp Salt To Taste

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

Method :

1	2	3
4	5

1. Heat 1 tsp of ghee in a wide pan. When the ghee starts melting, add the grated beetroot and saute it for 2 mins.
2. Add milk and stir it occasionally untill it thickens with beetroot. It should not stick to the bottom or sides.
3. When the milk condenses and thickens with beetroot, add sugar and mix well. The sugar will melt first and then it will start to leave the sides and the sides looks like strings while strirring. When the sugar starts leaving the sides, add the remaining 3 tsp of ghee and stir again. When the whole mixture leaves the sides and ghee gets completely absorbed with the beetroot mix, switch off the flame.
4. Prepare chapati dough with "roll" ingredients. Rollout poori size and stuff the halwa. Roll it nicely covering the edges.
5. Deep Fry them in hot oil till they turn light golden color. Cut each roll into half.

Tips :

1. Be patient, especially after adding the milk.
2. Adding Khoya is makes much more tastier. Condensed milk can be used if khoya is not available.
3. I oriented each wrapper as a diamond with one corner pointing toward me and piled a few tablespoons of filling two-thirds of the way down from the center to the corner nearest me. I folded the nearest corner over the filling, then folded the sides over, making sure no filling was “exposed” and then rolled the rest of it up.

Lunch/Dinner- Rice - Mushroom Biriyani

Mushroom Biriyani

Ingredients Quantity Basmati Rice 1 Cup White Button Mushrooms 200g Onions,thinly sliced 1 Big Cinnamon 1" Cloves 3-4 Bayleaves 2 Green Cardamom,Slit 2 Shahi jeera 1 Tsp Olive Oil 2 Tbsp Green Chillies, Slice 2 Salt To Taste

Method :

1

2

3

1. Heat oil in a kadai and add shahi jeera followed by cinnamon, cloves, slit cardamom and bay leaves and fry them for a minute. Add thinly sliced onion and chilli and fry well.
2. Clean mushrooms nicely, trim the stalks and cut the mushrooms into 4 slices. Add mushrooms to the mixture and fry them for 3-4 mins until the mushrooms start leaving the water and slightly become tender. Add salt, saute for some more time.
3. Add basmati rice and fry well for 2-3 mins. Do this process gently by not breaking the rice granules. Add 3/4 cups of boiling water and cover it and cook for 10-12 mins until done.

Tips :

1. Usually rub the mushrooms with flour to remove the excess dirt and wash them and pat dry them. Do not cut them very thin.
2. If you are using pressure cooker you can add 1 and 3/4 cups of water and pressure cook it for 1 whistle and simmer it for 5-6 mins.
3. If you are using rice cooker, transfer all the rice mixture into the rice cooker and add 1 and 3/4 cups of hot water and cook it until done.

Lunch/Dinner- Rice - Mango Pulihora

Mango Pulihora

Ingredients Quantity Rice, Cooked 2 Cups Mango,Grated 1/2 Cup Green chillies Salt To Taste Oil 2 Tbsp Urad Seeds 1 tsp Cumin Seeds 1/2 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Red Chillies, pieces 1 Ground nuts 2 Tbsp Chana dal 2 Tsp Curry Leaves Few

Method :

1

2

3

1. Mix the grated mango with the cooked rice. Let it rest for 10 mins to get the flavours to the rice.
2. Heat oil in a pan. Add mustered seeds to it and when mustered seeds splutters and urad dal, chana dal, groundnuts and curry leaves. Fry until golden brown. Add green chillies, Red chillies,and asafotida stirTo it add salt and haldi. Lower the flame cook until the ingredients leave oil.
3. Mix the rice to this mixture and switch of the flame.

Tips :

1. You can even use left over rice to prepare this recipe.
2. Dont cook the rice too much.

Lunch/Dinner- Rice - Mustered Puliyogare

Rice_Mustered_Puliyogare

Ingredients Quantity Rice 2 Cup Chana Dal, Soaked 1/4 Cup Ground Nuts 2 Tbsp Curry Leaves Few Salt To Taste Tamarind Paste 1 tsp Green Chillies 2 Tampering Dry Chillies 5 Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 Tbsp Asafotida 1 tsp Oil 2 Tbsp

Method :

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4	5

1. In a blender add muster seeds, 1 Tbsp oil and water. Make a fine paste out of it.
2. Cook the rice as usual. If you are not aware, pls click here. Keep the mustered paste in the middle of the hot rice and close it with the rice on top of it. Let it remains for 10 mins.
3. Add oil in a pan to heat for a while. Add urad dal,cumin seeds, green chillies, asafotida,salt, turmeric powder and tamarind puree. Cook for 5 mins. Cook for 5 mins.
4. Roast the Chana dal, ground nuts, curry leaves and dry chillies one by one in an oil pan. Add these to rice.
5. Finally add the tamarind mix to the rice. Mix the rice with all ingredients till they combine well.

Tips :

1. Dont use cold rice to prepare this.

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.

Lunch/Dinner- Rice - Yogurt Rice

Lunch/Dinner- Rice - Spinach Rice

Lunch/Dinner- Rice - Ghee Rice

Lunch/Dinner- Rice - Pineapple Rice

Lunch/Dinner- Rice - Pongal Rice

Lunch/Dinner- Rice - Puliyogare Rice

Lunch/Dinner- Rice - Raw Mango Rice

Common Meal - Egg - Egg Omlet Toast