Cauli Flower Biryani

Ingredients :

• Basmathi rice - 1 glass [ soaked in water for 30 minutes ]
• Cauli flower - 1/2 [ remove flowerts and put it in the hot water adding a pinch salt in it ]
• Onion - 2 [ peel and cut it thin lenthly pieces ]
• Tomatoes - 2 [ chopped ]
• Mint leaves - little
• Coriander leaves - little
• Green chilli - 2 [ slit ]
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
•  Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Biriyani masala powder - 1/2 tsp
• Curd - 2 tbsp
• Oil  + ghee - 2 tsp each

[ keep the flowerts in a bowl, add salt, turmeric red chilli powder and mix well keep aside for 15 minutes ]

For seasoning :

• Whole garam masala - 1 tbsp
• Fennel seeds - 1/2 tsp
• Tej patha - 2

Method :

Take a cooker, add oil and ghee together. When it's becomes hot, add seasoning. Wait for a second then add ginger garlic paste and  stir well. Now add onion and tomatoes along with mint leaves fry till nice aroma comes then mix curd to that keep the flame low mean time keep a kadai on the gas and pour oil when the oil becomes hot, add the magranate  flowerts to that and  deep  fry till it's change in to light brown in colour. Remove them and keep it in a container. After the raw smell goes add all other dry masalas and mix well now add soaked rice along with fryed flower and required water. Now check the salt and close the cooker and wait for 3 whistle to come after the pressure goes, open the cooker and garnish with coriander leaves. Serve with onion, cucumber raitha. 

Jowar Roti

Ingredients:

• Jowar flour - 1 cup
• Salt - a pinch
• Water - As required
• Ghee - little

Method:

• Take a plate, add the flour, salt & mix well.
• Then add little water & knead nicely.
• If the dough seems sticky or pasty, add more flour to it & knead nicely.
• Now make small to medium size balls of the dough.
• Sprinkle a good amount of jowar flour on the rolling board.
• Flatten a ball & place it on the flour.
• Add some more flour on the top with your palms, press it lightly & rotate the roti.
• Add more flour, if required.
• Now gently lift the roti & place it on the hot tawa with the flour side facing yourself.
• Apply some water all over the roti with your fingers.
• Allow the base to cook & then flip the roti. 
• Allow this watered side to cook till you see the light brown spots.
• Lift the roti & place it on the fire.
• The roti will begin to puff up.
• Cook other side of the roti on the flame.
• Apply little ghee on it.
• Your roti is ready to serve.

Coconut Milk Masala Rice

Ingredients:

• Basmathi rice - 1glass (soaked for 1/2 an hour)
• Coconut milk - 2 cups
• Green chilli - 2
• Onion - 1 big (cut lenghtwise)
• Green peas - 1/2 cup
• Ginger - 2 tsp (finely chopped)
• Salt - As required
• Oil - 2 tbsp
• Curry leaves - little

For seasoning:

• Fennel seeds - 1 tsp
• Cardamom - 2
• Cinamon - 1 small piece
• Cloves - 2

Method:

• Take a pressure pan, add oil & wait for a while.
• When it becomes hot, add the seasoning.
• Then add onion along with little salt till it changes into light pink colour.
• Then add ginger, green chilli, green peas & mix well.
• Now add coconut milk along with soaked rice.
• Add salt.
• Close the cooker & wait for 2 whistles to come.
• Serve hot with raitha.

Tomato Thokku (Without Onion & Garlic)

Ingredients:

• Red tomato - 1 kg (chopped)
• Tamarind purie - 1 1/2 tsp
• Jaggery - lemon size
• Salt - As required
• Turmeric - 1 1/2 tsp
• Red chilli powder - 2 tbsp
• Green chilli - 2-3
• Til oil - small cup

For grinding masala:

• Mustard seeds - 1 tsp
• Methi seeds - 1 tsp
• Cumin seeds - 1 tsp

Roast without oil & grind to a powder & keep aside.

• Til oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chilli - 4-5 (broken)
• Broken black gram - 1 tsp
• Channa dal - 1 tsp
• Cumin seeds - little

Method:

• Take a kadai & add oil to that.
• When it becomes hot, add chopped tomatoes, tamarind paste, jaggery, salt, turmeric, red chilli powder, little oil & mix well.
• Allow to boil in low flame for 10 mins till all the water gets evaporated & the oil leaves aside.
• Now add the ground masala to it & mix well.
• Meantime, take a small kadai, add the remaining oil & the seasoning.
• Then add it to the thokku after 2 mins.
• Remove from the gas.

Gajar Mooli Pickle (Carrot Raddish Pickle)

Ingredients:

• Carrot - 250 gms (Peel, wash & make it dry)
• Mooli - 2-3 (Peel, wash & make it dry)
• Green chilli - 50 gms (Cut in lengths)
• Ginger - 50 gms (Wash, peel & cut it lengthy)
• Salt - As required
• Mustard oil - 1/4 cup
• Mustard powder - 1 tbsp
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Asafoetida - 1/2 tsp
• Pepper powder - 1/2 tsp
• Ajwan - 1/2 tsp
• Vinegar - 2 tsp

Method:

• First cut all the vegetables.
• Then mix 1 tsp of salt & put it in a plastic dry jar for 1 day.
• Next day, drain the water & make a dry gajar, mooli mixture (carrot-raddish mixture).
• Then take a pan, put oil & heat it (Please ensure that the smoke comes). Allow it to become cool.
• In the meantime, take a bowl, add dry subji & other dry masalas.
• Pour the oil & mix well.
• Finely add the vinegar & mix well.
• Store it in dry glass bottle.
• Serve it with paratha & dal rice.

Gajar Mooli Paratha

Ingredients:

• Wheat flour - 2 glasses
• Salt - a pinch
• Ajwan - 1/2 tsp
• Oil + Water - As required

Knead soft like normal paratha & keep aside.

For stuffing:

• Carrot - 250 gms. (peel & grate)
• Methi leaves - 1 cup (clean finely & chop)
• Salt - As required
• Turmeric - 1/2 tsp
• Green chilli - 2
• Besan - 3-4 tbsp (1/4 cup)
• Ginger - small piece
• Garlic flakes - 2-3
• Oil - 2 tsp
• Red chilli powder - 1 tsp
• Oil - 2 tsp
• Besan - 1/4 cup

Grind green chilli, ginger & garlic flakes coarsely & mix together.

(Mix all together & keep aside).

Method:

• Take a big ball from the dough, flatten it & dust with some flour.
• Roll into circle, apply little oil, fill the stuffing (around 1-2 tbsp), bring the edges together & roll the paratha.
• Then place the paratha on the hot tawa, apply little oil or ghee on both the sides, till both the sides have golden brown spots on them.
• Serve with curd.