MIXED VEGETABLE BIRYANI

Ingredients:

2 cup Assorted veggies (diced)
2Onion (finely chopped)
2Tomato (finely chopped or crushed)
2 tsp Ginger garlic crushed
2 Green chilli
1 tsp Dry mint leaves
2 tbsp Coriander leaves (finely chopped)
1 Bay leaf
4 Cloves
2 Cinnamon stick (small)
2 Cardamon
½ tsp Cumin seeds
¼ tsp Turmeric powder
½ tsp Red chilli powder
2 tsp Coriander powder
2 cup Basmati rice
6 tbsp Desi Ghee
3½ cup Water
½ cup Curd
4/5 fresh pudina leaves
1 tsp biryani oil
Salt to taste

Preparations:

Take a biryani handi, heat ghee , add all dry spices bay leaves, cinnamon, cloves, cardamon and cumin seeds .

Toast them for a while, then add slit green chillies, dry mint leaves and finely chopped coriander leaves.

Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic.

Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder and coriander/dhania powder.

Let the tomatoes cook till soft and then add the veggies along with salt.

Add 1/2 cup curd and add soaked basmati rice(Before start cooking basmati rice needs to be soaked for 10 minutes.) at this stage Saute for couple of minutes, then add water.

When water starts boiling add ghee and biryani oil stir well cover the pan. When done sprinkle some pudina leaves for taste which is optional.

Serve hot with raita.

Potal Chenna rassa

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Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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