Pulao and fried vegetable rice are not interchangeable categories of rice dishes. Though much less heavy in the spices, it has distinct taste and coloring.

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Vegetable Rice Recipe

Ingredients

• ¼ cup oil
• 1 onion medium sized
• 1 bay leag
• cinnamon stick small piece
• 1 tsp cumin seeds
• 5 – 6 black pepper corns
• 1 tbsp garlic crushed
• 1 tomato
• 1 potato
• 1 carrot
• ½ cup water
• ¼ cup peas boiled
• 4 – 5 green chilies
• ½ tsp red chili crushed or quantity to taste
• ¼ tsp turmeric
• salt to taste
• ½ tsp coriander powder
• 2 bowls water
• 500 grams basmati rice soaked
• fresh lemon juice

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Cheese Mayo Veg Sandwich

Course Sandwich

Ingredients

• 1 cup cabbage
• 1/2 piece capsicum
• 1/2 piece carrot
• 1/2 piece or small sized onion
• 1/2 piece tomato
• 2 – 3 tbsp sweet corns
• salt little bit
• 1/4 tsp crushed red chili
• 1/4 tsp black pepper
• 3 – 4 tbsp mayonnaise
• fresh bread slices as required
• butter
• green chutney or green chili sauce
• habanero sauce or ketchup
• mozzarella cheese

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Aloo ki Bhujia

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tbsp cooking oil
• 1 tsp cumin seeds
• 1/4 tsp Nigella seeds (Kaloongi)
• 3 medium sized potatoes
• 1/2 tsp red chili powder or to taste
• 1/2 tsp crushed red chili
• 1/4 tsp chaat masala
• salt to taste
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 1 1/2 cup water
• greed chilies
• fresh coriander leaves

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Bread Samosa

Course Snack

Ingredients

• 1 tbsp cooking oil
• 1/2 tsp garlic
• 1 small sized onion
• salt to taste
• 1/2 tsp crushed red chili or to taste
• 1/4 tsp coriander powder
• 1/2 tsp crushed cumin seeds
• 1 pinch of turmeric
• 1/4 tsp chaat masala
• 2 medium sized potato (boil and mesh them for the recipe)
• 1 crushed green chili
• 6 - 7 finely chopped mint leaves
• 1 - 2 tbsp peas (boil beforehand to use them in the recipe)
• 1 tsp lemon juice
• 1 tbsp fresh coriander leaves
• fresh bread slices as required
• few eggs
• breadcrumbs
• Extra cooking oil for deep frying

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Here is a step by step explanation of steps involved to try this recipe.

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Vegetable Cutlets Recipe

The crispy vegetable cutlets are tasty snacks that you can make with mixed vegetables like potatoes, peas, carrots, cabbage, onion, and capsicum. Serve the snacks with tea or as an appetizer with your favorite chutney or any dip.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Calories 93kcal

Ingredients

• 2 large-sized Potatoes
• 1 Carrot
• 1/4 cup Spring Onion (green part)
• 2 tbsp Peas
• 1/2 Capsicum
• 1 Small-sized Onion
• 1/2 Tomato
• 2 tbsp Fresh Coriander Leaves
• 1 tbsp Mint Leaves
• 2 Green Chilies
• Salt to taste
• 1 tsp Crushed Red Chili
• 1/2 tsp Cumin Seeds
• 1 tsp Crushed Coriander Seeds
• 1/2 tsp Chaat Masala
• 1 pinch Turmeric
• 1/2 tsp Black Peeper
• 1 tsp Lemon Juice
• 1 Egg
• Breadcrumbs
• 4 tbsp Oil

Instructions

• Firstly, boil two large-sized potatoes. Peel them off and mash in a large mixing bowl. Also, boil peas before using them in your recipe.
  
• Add grated carrot, chopped green part of spring onion, boiled peas, capsicum, and onion. Remove seeds from the tomato and dice it into squares and add them on. Add finely chopped fresh coriander, mint leaves, and 1 or 2 green chilies. Season with salt, crushed red chili, coriander seeds, chaat masala, a pinch of turmeric, and black pepper. You can adjust the quantity of salt, red chili, and black pepper to your taste.
  
• Squeeze lemon juice in the mixing bowl and mix everything well.
• The mixture should be non-sticky and not soggy. Take a small portion of the mixture and make cutlet patties using the palm of your hand. Flatten them gently and make thick cutlet patties. Set them aside on a plate.
  
• Beat one to two eggs as required and beat so that the cutlet patties are dipped completely. Dip the patties in beaten eggs.
  
• Breadcrumbs make the cutlets crispy and enhance the taste. Gently coat the cutlets all over with the breadcrumbs. Place them on a plate and leave aside for about 5 to 10 minutes so that the bread crumbs stick well.
  
• Heat oil in the frying pan. Gently dredge the cutlets before frying in the plate to remove excess crumbs. Shallow fry the cutlets on medium flame and flip sides until golden.
  
• Take out the fried cutlets on absorbent paper and serve with your favorite chutney or dip.
  

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Spicy Chana Biryani

Ingredients

• ⅔ cup oil or as required
• 3 medium sized onions
• whole spice mix
• 1 tbsp ginger and garlic crushed into paste form
• 3-4 tomatoes
• salt to taste
• 1½ tsp red chili powder
• ¼ tsp turmeric (haldi powder)
• 1½ tbsp homemade biryani masala
• 1 tsp coriander powder (dhaniya powder)
• 2 cup chickpeas (boiled)
• 4-5 green chilies
• 700 grams basmati rice
• orange food color mixed in yogurt
• mint leaves

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Creamy Tomato Soup

Course Soup

Ingredients

• 2 tbsp butter
• 1 small sized onion
• 1 small sized carrot
• 2 cloves of garlic
• 4 large sized tomatoes
• 1½ tsp salt or to taste
• 2-3 tsp sugar or to taste
• 1 tsp white or black pepper or to taste
• 2 tbsp tomato puree or ketchup
• 5-6 glasses of water as required
• 3-4 tbsp corn flour mixed in water
• 2-3 tbsp cream

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