Vegetable Pulao

Ingredients:
½ kg Basmati Rice
50 gm carrots, cut
50 gm, French beans, cut
50 gm, Cauliflower, cut
50 gm peas
6 tbsp. ghee
4 cloves
4 cardamoms
4 pieces cinnamon
4 onions, sliced
½" piece ginger, crushed
4-6 flakes garlic, crushed
½ tbsp. chili powder
¼ tsp. turmeric powder
2 tbsp. coriander leaves, chopped
6 green chilies
Salt to taste
4 glasses water



Method:

In a cooker heat the ghee, and then add the cloves, cardamoms, cinnamon, sliced onions and fry for some time. Add crushed ginger and garlic. Add the rice and fry for some time. Then add all the vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water.

Close the cooker and cook for 5 minutes under pressure. Remove from fire and serve hot.

Goli Bajey

Ingredients:
2 cups maida
½ cup curd
A pinch edible soda
2 green chillies chopped
Small piece finely chopped ginger
Salt to taste
Oil for frying

Method:
Mix maida and curds to form a thick batter, which can be dropped to oil with hand. Add salt, green chilli and ginger. Heat oil in a pan, and drop little balls of batter into it. Fry on low fire. Serve it with chutney.

Mangalore Buns

Ingredients:
¼ kg flour
2 plantians (soft variety)
2 tbsp curds
2 tbsp sugar
1/2 tsp salt
¼ tsp sodium bicarbonate
1 tbsp ghee
Oil for deep frying

Method:
Take ½ cup water in vessel and add salt, sugar, sodium bicarbonate (cooking soda), ghee, plantians and curds to it. Mix well. Add flour and knead well. Keep it aside for 8 hours or overnight. Make small balls and roll thick. Deep fry.

Note: The buns will remain fresh for 4-5 days.

Egg Coated Rice

Ingredients:
1 cup cooked basmati rice
1 egg
1 tbsp. ghee
Turmeric powder (a pinch)
Chillie powder (a pinch)
Salt to taste

Method:

Mix raw egg in a bowl with turmeric, chilli powder & salt. Beat it well, till foam is formed. In a pan put ghee & fry cooked rice for 3-4 minutes till it is slightly dry. Add the egg mixture slowly and mix it up with rice so that rice is well coated. Keep tossing it for 4 –5 minutes . Serve with
tomato sauce or green chutney.

Egg Curry

Ingredients:

12 Eggs
3 potatoes


Masala to Grind:

4 medium onions
2 flakes garlic
1” ginger
4 red long chilies
3 red short chilies
¼ tbsp turmeric
½ tbsp cumin
¼ tbsp mustard
Small ball of tamarind
3 cloves
2 pieces cinnamon
8 -10-pepper corns
¾ tbsp khuskus
1 big tomato
Salt to taste
1 tsp. Vinegar
1 tbsp. sugar

For Seasoning:
1-2 tbsp. oil
1 onion (sliced)
1 small tomato (chopped)

Method:

Boil the eggs and potatoes separately. Remove the shell and cut the eggs into halves. Cut the potatoes into cubes. Grind all the above masala ingredients into a fine paste.

Heat oil in a pan and fry sliced onion till brown. Then add the masala and fry for 3 to 5 minutes. Add chopped tomato and fry with the masala. Add little masala water. When it starts to boil add salt, vinegar and sugar. Later put the eggs and potatoes. Allow it to boil.

Ripe Mango Curry

Ingredients:
Small ripe mangoes 6 in number
Small piece jaggery
Salt to taste

To Grind:
Mustard 1/4 tsp.
Coriander corns 2 tsp
Jeera 1/2 tsp
Pepper corns 6
Garlic 3-4 flakes
Onion 1 medium sized
Turmeric 1/4 tsp.
Kashmiri chillies 6-7
Short red chillies 2
Grated coconut 2sp
A small ball of tamarind

Seasoning:
1 tbsp. oil
1/2 tsp. mustard
Few curry leaves

Method:
Wash & clean the mangoes thoroughly. Soak the mangoes in one cup of warm water for 15 minutes and squeeze them to remove the pulp. Discard the skin and reserve the pulp water. Grind the masala ingredients with little water to a fine paste. In a vessel mix the ground masala and pulp water to medium thick consistency. Add water if required.

Bring this curry to a boil adding salt. Now add mangoes along with jaggery and cook them covered till soft. Heat oil, splutter mustard and add curry leaves and fry till brown. Pour this over the curry. Keep covered and serve hot along with rice.