Tehari(Vegetable Rice)

Tehri is well known rice dish in North India.Its kind of vegetable pulao traditionally cooked with Aloo,Gobhi(Cauliflower) and peas and served with coriander chutney, Curd and Papad.But you can add any veggie of your choice.




Ingredients:
2 cups Basmati rice(Soaked in water for an hour)
1 large potato peeled cut into big chunks ( around 8 pieces)
1 cup cauliflower cut into chunky florets
½ cup green peas
2 bay leaves
2 Black cardamon
1 tsp Cumin seeds
5-6 cloves
1 tsp sugar(will make the peas lil sweet)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
Salt to taste
4 cups water
3 tbsp cooking oil

Method:
Heat oil in a wide pan. Add cardamon, bay leaves, cumin seeds and cloves. Stir for few seconds. Add all the dry masala except garam masala. Now add potatoes and stir fry for 3-4 minutes. Add in cauliflower and peas, stir fry for another 3-4 minutes. Add water. and cover the pan on medium heat until potato get cooked once potato are done add the rice and stir once with very light hand.Cover the pan and let it cooked till rice is done and water is evaporated.for this make sure you use 1:2 ratio for rice:water.

Remove pan from heat. Allow to cool.
Serve rice hot in a plate,pour 1 tsp ghee over it and sprinkle the garam masala and serve with Green Chutney,Papad and Curd.

Mexican Rice!

Ingredients:
Parboiled rice/Basmati rice - 1 Cup(Boiled)
Onion - 1(sliced)
Tomato - 1(sliced)
Capsicum - 1(sliced)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma bean - 1 Cup(Boiled with salt)
Oil - 3 tsp
Red chilli powder - 1 tsp
Salt to taste

Method:
1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the chilli powder,capsicum and boiled rajma along with little water, vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
U can topped it with some Cheddar cheese.

Mexican Rice is ready to use!

Layered Rice

Ingredients

2 cups Rice basmati
2 cups Mixed vegetables sliced flat and broad as - (potato, onion, capsicum , french beans, carrots, cauliflower or capsicum as per choice)
1 Tomato chopped
2 tablespoons Ghee
1/2 teaspoon Dalchini - (cinnamon) - lavang (clove) powder
1/2 teaspoon Garam masala
1/2 teaspoon Turmeric powder
1/2 teaspoon Dhania powder
Salt to taste
Lemon juice to taste
1/2 teaspoon Ginger-garlic grated or paste
2 tablespoons Curds
1 teaspoon Mixed cummin & mustard seeds

Recipe Instructions
Boil rice till grains separate.
Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another
minute.Add all vegetables and curds, cover and cook till vegetable are
tender.
In a transparent casserole spread half the rice. Wet hand and press down
lightly
Now transfer the vegetables onto the rice and spread evenly. Save 1
tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover
with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional)