Coriander Rice..

Ingredients :

Coriander- 2 bunches Cooked rice-2 cups cinnamon -1 stick cloves -4 onions(chopped)-1 Green chillies(slitted)-6to8 Ginger& garlic paste-2 ts salt oil.

Method: 1.Wash the coriander bunches and chop the leaves(do not use stems) 2.Grind the leaves into a paste with some water. 3.In a pan add oil,to it add the cloves and cinnamon and saute it. 4.Later add the ginger,garlic paste and saute it,to this add the onions&chillies and fry them till they are transparent. 5.To this add the vegetables and saute them till they are slightly cooked. 6.Then add the coriander paste and allow it to boil it for few minutes. 7.Then add the rice and mix well and salt and mix well. 8.serve it hot with carrot raitha.

Note: You can even fry the coriander leaves with fried bengal gram dal, urud dhal and coriander seeds and with coconut and then grind this mixture.Remaining things are same as said above.This method will thicken the gravy and it mix well with rice.

Cauliflower Biriyani

You can use electric cooker to cook this biriyani.It keeps the food warm for long time.Enjoy eating Garam garam Cauliflower Biriyani..

Step1: Soak Basmati rice (2cups) in water

Take the pieces of cauliflower and put it into the hot water with salt. ---

Step2: Heat Oil (4ts) in a pan, fry

Cinamom sticks 2

Cloves 4 Cardomom 1 ----- Step3 : Add and fry for 4 minutes Chopped onion 2 Chopped tomatoes 3 Ginger garlic paste 2ts Slited green Chillies 5 ------ Step4 : Add and fry until the aroma comes coriander seeds powder) 4ts Garam masala powder - 3ts Turmeric powder- 1ts Fresh curd - 1/2 cup Coriander leaves Salt ---- Step5: Add Culiflower and mix it well Mix the rice with the mixture Transform the mixture to Electric rice cooker Pour 3 1/2 cups of water and cook. ----- Serve it hot with onion raitha or cucumber raitha.

Kashmiri pulao...!

Ingredients: 2 cups basmati rice 2 cups milk 1/2 cup beaten cream 1 tsp. Sugar 1/2 tsp. cumin seeds 3 cloves 1 cinnamon 3 cardamoms 1 bay leaf 2 tbsp. Ghee 1 cup canned chopped mixed fruit (drained) 2-3 edible rose petals Salt according to taste Method : 1.Wash and soak rice for 15-20 minutes. Drain rice and keep aside. 2.Mix milk, cream, sugar, salt. 3.Heat Ghee(clarified butter) in a pan. 4.Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. 5.Allow to splutter. Add rice and fry in Ghee(clarified butter) for 2 minutes. 6.Add milk, cream, mixture. 7.Add 1/2 cup water. Bring to a boil, cover and simmer till rice is cooked. 8.Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals.

Fried Rice

Ingredients: Basmati( or) plain Rice - 2 cups ( should be soaked for 5 - 10 minits) Butter - 2 ts Salt - As req Onions(large) - 2 nos Oil (olive oil will be better) sugar - 2ts Ajinomoto - 1 pinch Carrot- 100 gm Beans - 100 gm Cabbage- 100 gm Capsicum- 1 no Celery(chopped) White pepper or black pepper - 1 tsp Soya sauce - 3ts Chilly sauce - 3 ts Vinegar - 2 ts Note : the vegetables can be cut into thin pieces for 3" long For garnishing( optional) : Fried onions & Fried cashewnuts & Fried raisins Method : 1)Heat 4 tbsp olive oil in a pan. 2)Add sugar in the middle of the oil and wait until the sugar turns to brown. 3)Add chopped onions and stir it. 4)Add chopped carrots, beans and cabbage 5)Add Ajinomoto with the vegetable.It gives the aroma, and the vegetables can be cooked soon Remember, the vegetables should not be over cooked.(half boil) 6) Add required salt and pepper. 7) Add soya and chilli sauce and vinegar with the mixture. 6) Heat butter in another pan. 7) Add the soaked rice and fry it in the butter 8)Add 4 cups of water along with salt and cook it well. 9)Now Mix the cooked rice with the vegetables and stir well in a low flame. 10) Garnish with fried onions, cashew nuts and raisins. Serve hot with tomato sauce (or) with a mixture of (Slited bell pepper +soya sauce + vinegar) soked for some time.Its a chinese side dish Note 1: Boneless cooked and minced meat(100 gm) and two scrambled eggs can make the dish non-vegetarian.

Chenna Pulav

Ingredients Kabuli Chenna - 150 grms Basmati rice - 300 gms Ginger&Garlic paste - 2 ts Coconut milk - 1 cup Onion - 3 Cinamom stick - 3 Cloves - 3 Cardomom - 2 Oil Salt For grinding Green Chillies - 4 Coriander leaves - small bunch Cashew nuts - 5 kuskus - 1ts Method Soak the chenna over night. Soak the rice for 10 minutes before you start to cook the pulav. Pour oil in the cooker, add cinamom, cloves, cardomom and then, add chopped onion and fry it until the onion changed into golden brown. Add ginger garlic paste and fry it. Now, add the grinded paste and chenna and mix it well altogether. Now add the soaked basmati, mix it again.Now pour the coconut milk and if needed add some water to it. Put sufficient salt and mix it well. Pressure cook it for 10 minutes in the slow flame and allow the rice to be in the heat, even after you switch off the stove. You can have this pulav with onion raitha or cucumber raitha Raitha Chopped onion or cucumber + curd + salt + jeera powder (optional) + Coriander leaves