Vegetable Rice

Ingredients:

1 cup frozen mixed vegetables

2 cups of Basmati Rice, rinse and soak for 30 minutes

1 tsp salt, adjust according to taste

1 tsp cumin powder

1 tsp corriander powder

1/4 tsp garam masala

1/4 tsp of cumin seeds

4 cups of water

1 medium onion

Method:

1. Fry the onion in a little bit of oil until golden brown. Add the frozen veggies, salt, cumin and corriander powder. Cook until the veggies are cooked thoroughly.

2. Add the water and bring to a boil. Drain the rice and pour into the pan. Let cook until most of the water has been soaked by the rice.

3. Sprinkle the cumin seeds and garam masala on top. Turn the heat on low and cover the pan. Allow to set for about 20 minutes.

4. Remove cover and fluff the rice. Serve and enjoy!

Chicken Veg Biryani

Chicken Veg Biryani
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Ingredients

Boneless chicken (cut into juliennes) ½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes) 1
Carrots (cut into juliennes) 1
Lemon (cut in round slices) 1
Tomato (cut into juliennes) 2
Green chilies (length wise sliced) 4
Rice (boil with 2 tbsp salt till ¾ done) ½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp

Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add pinch of yellow color, simmer for 15 minutes.

Chicken Vegi Pockets

Ingredients
Flour 1cup
Oil ½ cup
Eggs 3
Baking powder 1 tsp
Salt 1 tsp
Red chili flakes ½ tsp
Black pepper powder ¼ tsp
Chicken boiled 1/3 cup
Carrot ¼ cup
Capsicum ¼ cup
Spring onion ¼ cup
Green chilies 2
Cheddar cheese sliced as required
Method
Beat 3 eggs in a bowl and then add cooking ½ cup oil. Add in the mixture of 1 tsp baking powder and 1cup flour. Also add 1 tsp salt, ½ tsp red chili flakes, and ¼ tsp black pepper powder. Fold in 1/3 cup boiled chicken, ¼ cup carrot, ¼ cup capsicum, and ¼ cup spring onion, pour this mixture in a preheated sandwich maker, cover for 3 to 4 minutes, now take it out and cut it from one side. Place cheese slice in it. Chicken vegi pockets are ready to serve.

Mix vegetables samosa

Ingredients
Potato boiled and coarsely mashed 2
Carrots cut into tiny cubes and boiled 1
Peas boiled 4 tbsp
Onion finely chopped 1
Ginger garlic paste 1 tsp
Turmeric powder ½ tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 1 tbsp
Ingredients for baghar
Oil 3 tbsp
Curry leaves few
Mustard seeds ½ tsp
Method
Heat 3 tbsp oil in a pan, add ½ tsp mustard and few curry leaves, add 1 finely chopped onion, cook till soft, add 1 tsp ginger garlic paste, ½ tsp turmeric powder, 1 tsp salt and fry well, add all boiled vegetables, mix well lastly add ½ tsp all spice, 2 tbsp chopped coriander leaves and 1 tbsp chopped green chilies, mix and cool fillings, fill in samosa patti, sealed and deep fry.