Aloo Paratha

Ingredients: For the stuffing:

• 3 Potatoes, boiled & mashed
• 1 Onion, finely chopped
• Cilantro, finely chopped
• 1/2" Ginger, grated
• 2 cloves garlic, finely chopped
• 6 Green chillies, finely chopped
• Salt to taste
• 1/4 tsp Turmeric powder
• 1/4 garam masala
• 1 tbsp oil

For the cover:

• 2 Cups Whole Wheat Atta (knead into a dough as you would do for roti.

Method:

• Heat Oil in a pan and add onions & saute for a minute.
• Add ginger, garlic, chillies, cilantro & saute for a couple of minutes.
• Add the mashed potatoes, turmeric powder, salt, turmeric powder & mix well.
• Cook for a minute & remove.
• Divide the dough into balls of equal portions.
• Roll out a ball of dough into a small circle & put a small quantity of the stuffing.
• Close it from all sides,apply some flour on both sides & gently roll into a paratha.
• Cook it on a tava, allow it to cook till color changes to brown, turn the paratha & cook.
• Spread some butter/ghee/oil in each side & serve hot.

Aloo Gobhi Mattar Stir fry

Ingredients:

• 2 Potatoes, peeled & cubed
• 3 Cups Cauliflower florets
• 1/2 Cup Peas
• 1 tsp Cumin seeds
• 1" ginger, grated
• 6-8 green chillies, slit
• 1/4 tsp Asafoetida
• Salt to taste
• 1/4 tsp Amchur powder
• 1/4 tsp Cumin powder
• 1/4 tsp Turmeric powder
• Few Curry leaves

Method:

• Heat oil in a pan and add cumin seeds, when they start to change color,add grated ginger, slit chillies, asafoetida, turmeric powder, curry leaves.
• Saute for few seconds and add the potatoes.Cover and cook on medium flame till potatoes are half cooked.
• Add the cauliflower florets, peas, salt & mix well.
• Continue to cook till potatoes & cauliflower are cooked.
• Sprinkle amchur powder, cumin powder & mix well.
• Serve hot.

Mango Kalakand

Ingredients:

• 1 Cup Mango Pulp
• 1/2 Cup Sugar
• 1/2 ltr Milk
• 3 tbsp Ghee
• 1 tbsp Lemon Juice
• 6 ice cubes
• Few Cashew nuts.

Method:

• Boil the milk and add the lemon juice, when the milk starts to curdle,add the ice cubes and keep aside.
• Pour it into a muslin clothe and hang the muslin for an hour, do not press it.
• In a pan add sugar, mango pulp & mix well.
• Add the curdled milk and mix well.Add the ghee and continue to mix for 10 more minutes.
• Add the cashew nuts and cook till ghee separates.
• Grease a plate with some ghee and pour the mixture & keep aside for 1 hr & cut into pieces.

Vegetable Kolhapuri

Ingredients:

• 2 Cups Mixed vegetables (carrots, beans,cauliflower,peas,potato) boiled for 10 mts
• 2 Onions, chopped
• 1" Piece Ginger paste
• 6-8 Cloves Garlic paste
• 2 Tomatoes, chopped
• 3 tbsp Dry Coconut, grated
• 4 tbsp Oil
• 8 Cloves
• 8 peppercorns
• 1 tsp Poppy seeds
• 1 tsp Coriander leaves
• 3 tsp Red chilli powder
• 1 tsp Turmeric powder
• Salt to taste
• Chopped Cilantro

For Kolhapuri Garam masala:

• 1/2 tsp Aniseed (saunf)
• 1" Cinnamon stick
• 1 Stone flower (dagad phool)
• 1/2 tsp Cumin seeds
• 2 Bay leaves
• 2 Black Cardamoms
• 1 tsp Peppercorns

Method:

• Dry roast all the ingredients listed in kolhapuri garam masal and grind to a fine powder.
• Heat 2tbsp oil in a kadai & add dry coconut, cloves, peppercorns, coriander seeds, redchillies.
• Lightly fry & add two thirds of the chopped onions & cook till they turn brown.
• Cool, grind to a paste using sufficient water & keep aside.
• Heat remaining oil in a another kadai & add remaining onions & saute till brown.
• Add ginger paste, garlic paste & continue to saute till lightly browned.
• Add red chilli powder, turmeric powder, masala paste & half cup water & cook for 2 mts.
• Add boiled vegetables, salt & simmer for 10 mts.sprinkle Kolhapuri garam masala powder & mix well.
• Garnish with coriander leaves & serve hot.

Vegetable Dum Biryani

Dum Biryani & Vegetable Kolhapuri

Ingredients:

• 2 Cups Basmati rice
• 1 1/2 cups Mixed vegetables (Potatoes, cauliflower, french beans, carrot, peas, capsicum)
• 1 large Onion sliced
• 4 green chillies slit
• Salt to taste
• 1 tsp red chili powder
• 2 inch Cinnamon stick (Dalchini)
• 4-5 cloves
• 1 bay leaf
• 2 green Cardamom (ilachi)
• 1 Black Cardamom
• 1 cup curd
• 1 tsp saffron soaked in warm water
• Salt to taste
• 1/4 tsp Turmeric powder (haldi)
• 2 tsp Biryani masala ( i like Everest biryani masala)
• 5 tbsp oil
• 1 cup Mint leaves ( pudina)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 cup beaten curd
• 1/2 tsp Shahi jeera.

Method:

• Soak basmati rice for half an hour.
• Boil 4 Cups water in a pan with some salt, shahi jeera, cloves and mint leaves,add rice to the boiling water and cook for 5-7 minutes, the rice should be 75% cooked, rest will be cooked in oven or dum.
• Drain and keep aside.add a tsp oil or ghee to the rice.
• Heat oil in a pan and add whole garam masala to it, when they begin to crackle add sliced onion.
• Fry till onions turn golden brown, add ginger garlic paste and mix well.
• Add turmeric powder, red chili powder and mix.
• Now add the mixed vegetables and stir for a minute.
• Add curd,mint leaves, biryani masala and mix well, simmer and cook till vegetables are soft.
• Now in a oven safe bowl put layers of vegetables and rice, final layer should be of rice.
• Pour the saffron water on the rice.Some mint leaves and coriander leaves. cover it.
• Preheat oven at 200 degree C and place the bowl in over for 20 mts.
• Or place it on a thick bottom pan and let it cook for 20 minutes on low flame.
• Remove and serve hot.

Sending this as my Entry for 'Ravishing Rice' event hosted by Nags & Meeta.