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Vegetable Stew


Ingredients:

Coconut 1
Mixed vegetables 2 cups diced(potato,carrot,beans,peas,cauliflower)
Mushroom 1 cup(sliced)
Green chilies 6 to 8(slit)
Oil 2 tbs. spoon
Cloves & Cinnamon 3 each
Onions (chopped)
Salt to taste
Rice flour 1 tbs.
Sugar 1 tsp. (optional)
mixveg.gif (45046 bytes)

Method:

This goes well with rice, chapathis or bread.

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Avial

by Sajman
sajman@emirates.net.ae

Ingredients:

6 cups Potatoes, Snakegourd, lady's finger, banana and drumstick all together
8 Red Chills
1 Piece Turmeric
1/2 tsp. Cumin seeds
1 cup Curd
2 oz. Coconut Oil
1 cup Sliced Onions
3 cup Grated Coconut
1 to 2 Green Chilies
3 sprigs Curry Leaves
Salt to Taste

Method:

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KASHMIRI PULAO

Ingredients:

500 gms long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
rose water .. 


Direction:
Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1/2 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. 
Each grain should be cooked, but separate. Mix in drained fruit very gently. Sprinkle few drops of rose water. 
Serve hot with a curry or tadka dal.

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VEGETABLE PULAO

Ingredients:

Basmati Rice 500 gms. 
Shrimp 1kg. 
Bay leaf 2 no.
Sliced onion cup 
Coriander leaves 1 tbsp. 
Fresh grated coconut 1 tbsp. 
Lemon juice 1 tsp. 
Turmeric powder tsp. 
Green chili 2 no. 
Whole garam masala 1 tsp. 
Ghee/Oil 2 tbsp. 
Salt As per taste 

Direction:
Wash the rice well and spread on paper to dry. Soak the saffron in milk. 
Heat oil in a pan and fry the vegetables for 2-3 minutes. Add the rice and fry for 1-2 minutes. Add salt and black pepper. Transfer to rice cooker, or in the same pan, add water. The level of water should be only one or two cm above the surface of rice. Close the lid and let the rice cook.After7-10 minutes, open the lid and check. Add some hot water if needed. Once the rice is cooked, add the saffron soaked in milk and the rosewater from top. Sprinkle cashew nuts and mix the rice thoroughly but carefully before serving. Serve hot

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