RK Saranya

  Vegetable Biriyani Basmati Rice - 1 cup. Water - 2 cups Carrots, beans, cauliflower, potato – diced ¼ cup each Green Peas - ½ cup Onion - 1 medium size (sliced thin lengthwise) Tomatoes - 2 medium size (finely chopped) Coriander leaves – ¼ cup (finely chopped) Mint leaves – ¼ cup (finely chopped) Curry leaves - ¼ cup (finely chopped) Dry Whole Spices (star anise, cardamom, clove, cinnamon, Red Chilies, and bay leaf) - 1-2 pieces each Cumin - 1 teaspoon Fennel - 1 teaspoon Green Chilies - 2-3 sliced. Ginger Garlic Paste - 1 tablespoon (Prefer grinding in mortar) Red Chili Powder - 1 tablespoon Coriander Powder - 1 tablespoon Ghee – 1 tablespoon Oil - 2 tablespoon Turmeric Powder - 1 teaspoon Salt - 2 tablespoon Optional - A dash of lemon juice after adding rice. Deep fried onion slice at the end. Milk cream/curd after cooking the vegetables. A variety of other veggies like beetroot/cauliflower/corn/mushroom etc or instead use paneer alone. C

  Pumpkin Roast Ingredients: Pumpkin - 250 g Mustard seeds – 1 teaspoon Cumin - 1 teaspoon Oil - 2 tablespoon Turmeric - 1 teaspoon Red Chili Powder - 1 tablespoon Salt - 2-3 teaspoon Jaggery – powdered/crushed – 2 tablespoons (Can use sugar if jaggery is not available) Optional - Can add 2-3 sliced green chilies and few curry leaves for added spice after mustard and cumin splutters. Ground peanut can be added in the end to enhance taste. Cooking time - 10 minutes Serves 4-5 people as a side dish for rice or roti. Process: 1)       Wash and cut the pumpkin into bit size pieces with the skin on 2)       In a pan, heat oil and let the mustard and cumin splutter. Add pumpkin pieces to it. Give a nice stir. 3)       Add salt and turmeric. Stir well and close the lid. Let it cook for 5 mins. 4)       Add red chili powder. Stir it. Let it cook for 5-10 mins until the pumpkin slightly becomes mushy. 5)       Add jaggery. Close the lid for 1-2 mins. Let the