Ingredients: - 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot,

100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, teaspoon red chilly powder, 1 teaspoon cumin seeds, inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste. Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Saut each vegetable on full flame till it gets cooked. You can sprinkle a little water. Saut continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so saut and try to avoid water as much as you can. Then saut the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then saut briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and saut them till they are soft and cooked. Add the red chilly powder, salt to taste and saut well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sauted vegetables. Put in the cooked rice and mix it very gently. Ensure you dont break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

TAMARIND RICE
Ingredients : - 1 cup basmati rice(long grain), cup Bengal gram, 2 red chillies, 2 green chillies, 2 tablespoons black gram, few curry leaves, teaspoon mustard seeds, teaspoon turmeric, 4 tablespoons sesame seeds, 1 inch ginger cut into small thin slices, 1 pinch asafoetida, 1 tablespoon nuts, 30 grams tamarind, 7 big garlic flakes, 4 tablespoons oil and salt to taste. Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : - Slit the green chillies in the middle and break the red chillies into halves and set them aside. Wash the rice and Bengal gram separately. Drain the water completely. Then add three cups water and cook till the rice is done. Ensure not to over cook, all the grains must be separate from each other. Soak the tamarind in water for 15 minutes. Then squeeze out the water at least cup. Now in a small pan pour the tamarind water and boil it till the water thickens into a nice paste. Just after the rice is done and is very hot add the turmeric, 2 tablespoons oil, tamarind paste, few curry leaves and salt. Mix it up well, cover with a lid and set it aside. Now take another pan and pour the remaining oil and bring to heat. When the oil is very hot add the mustard seeds and let it crackle. Next put in the black gram, peanuts and garlic flakes. Saut till the raw smell leaves and they turn golden brown. Then add the asafoetida, ginger, curry leaves, red chillies and green chillies. Turn of the flame and pour it into the rice. Sprinkle the sesame powder and then mix it all up. Cover with a lid and set it aside so that the masala will be absorbed by the rice well. Serve after an hour.

SAMBAR RICE
Ingredients : - 2 cups cooked rice, 1 handful toor dal(split gram),1 small tomato, 1 carrot, 2 beans, few cauliflower florets, 1 teaspoon butter beans,1 pinch Bengal gram, 1 pinch coriander seeds, 1 pinch methi seeds(fenugreek), 1 pinch asafoetida, 1 pinch mustard seeds, few curry leaves, 5 pearl onions, 1 centimeter tamarind, 1 pinch turmeric, 1 teaspoon red chilly powder, 1 teaspoon sambar powder, chopped coriander 3 tablespoon oil and salt to taste. Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : - Wash the split gram and soak it for 15 minutes. Peel the pearl onions and wash them. Now wash all the vegetables and cut it into 1 centimeter pieces and set it aside. Soak the tamarind in half cup water and set it aside. Take a pressure pan and put in the onions, drained split gram and 1 cup water. Add the asafoetida and pressure cook it. Simmer and cook till you get two whistles. Remove from heat and wait for the pressure to be released and then open it up. Remove the ingredients and rinse the cooker with water and bring it back to heat. When all the water evaporates pour in the oil and heat it well. Then add the mustard seeds and let it crackle. Add the Bengal gram, fenugreek seeds, coriander seeds and curry leaves and saut. After a few second add the chopped tomatoes. Put in the turmeric, red chilly powder and sambar powder and mix it well. Cook till the oil begins to leave the edges of the cooker. Next drain the tamarind pulp from the water. Pour the water in and cook for a minute. Put in all the vegetable including the butter beans and cook for a minute. Then add the boiled split gram and onions and stir well. Pour half cup water, if its too thick add one cup water and bring to boil. When the water is boiling add the salt and stir well. Just before closing the pressure cooker add the coriander leaves. Cook on a low flame for one whistle. Slowly open the cooker and empty the sambar into a big bowl. Now add the cooked rice and set it aside for minute. Mix it up well and serve. If the sambar rice is left outside for too long the rice will absorb all the sambar and it will become dry and so mix up the rice and sambar just before eating.

QUICK MUSHROOM
Ingredients: - 10 medium sized mushrooms, 2 medium sized onions,2 table spoons oil, 1 teaspoon pepper and salt to taste. Preparation time : - 3 minutes Serves : - 2

HOW TO PREPARE: - Finely cut the onions and the mushroom. Take a frying pan and add the oil and bring to heat. Once the oil is hot add the onions and fry for 30 seconds. Then add the mushrooms and cook on a low flame for three minutes. Stir well. Put in the pepper and salt stir again and remove from flame. Garnish with a little lemon juice and serve.

MATTAR MUSHROOM
Ingredients : - 250gms mattar(peas), 10 medium sized mushrooms, 2 big onions, 2 medium sized tomatoes, 1 teaspoon turmeric, 2 green chillies, 2 tablespoons oil, 1 pinch cumin seeds, butter and salt to taste. Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : - Cut the mushroom into little pieces. Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside. Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds. After they turn golden brown add the grated onions. Saut till the onions turn golden brown. Then add the tomato paste and cook until the raw smell leaves. The tomatoes will then begin giving out oil. Add the mushroom and mattar. Stir well. Add a little water and bring to boil. Once its boiling add the salt stir well and close the pan. Keep it on a low flame for about ten minutes or for two whistles. If you want it to be dry then after opening the pressure pan, keep it on the stove and keep stirring till the water reduces and it becomes dry. Garnish with coriander or grated butter and serve.

JHATPAT MUSHROOM
Ingredients : - 200 grams button mushroom, 1 medium sized onion, 1/2 tablespoon ginger garlic paste, 3 green chillies, 1/2 teaspoon crushed black pepper, 1 pinch turmeric, 1 pinch garam masala (hot spice mix), 1/2 teaspoon dry mint powder, 1/2 teaspoon kasoori methi (dried fenugreek leaves) powder, 1 teaspoon cream, 1 teaspoon lime juice, 2 tablespoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2

HOW TO PREPARE : - Cut the mushroom into quarters. Finely chop the onion. Take a frying pan and pour the oil. When its nice and hot, slit the chillies and add them. Put the ginger garlic paste too and saut briefly. Next add the onions till they turn soft. Add the turmeric, garam masala, dry mint powder and kasoori methi. Saut for a short while and add the mushroom and crushed pepper. Dont add the pepper without the mushroom because it will make the onions taste bitter. Cook for two minutes and then add the salt. Cook for 6-7 minutes with a lid till the mushroom is cooked. Simmer and add the cream and lime juice. Remove from heat and keep it covered until its time to eat.