Rice - 1 cup
Tomatoes - 2 large
Onion - 1 big one
Carrot - 1 carrot (medium sized)
Green Chillies - 3
Red Chilli Powder - 1/2 tsp
Bay Leaf - 2
Ginger - 1/2 inch piece
Garlic - 4 flakes
Garam masala pieces - a few (Cardamom, cinnamon and cloves)
Salt - As required
Potol/Parwal - 1/2 kg (or 8 to 10 pieces)
Bay leaves - 3
Ginger paste - 1 inch piece
Jeera powder - 1 tsp
Red chilli powder - 1 tsp (adjust according to taste)
Garam Masala - 1/2 tsp
Turmeric - 1 tsp
Salt to taste
Sugar - According to taste.
Basmati Rice - 1 cup
Onions - 2
Vegetables - Any of your choice (Peas, carrot, beans, capsicum, cauliflower, etc).
Ginger - 1 inch piece
Garlic - 3 flakes
Tomato - 1
Red chillie powder - 1/2 tsp (adjust according to taste).
Salt to taste
Garam masala pieces (Cinnamon, cloves, elaichi)
Cut carrot, beans and capsicum into thin, long pieces. Dice onions into long, thin pieces. Grind the ginger and garlic together and keep side.
Heat oil in a kadai and add garam masala pieces and bay leaf. Add the onions and fry till onions become brown and crisp. Add ginger and garlic paste and fry till good smell comes. Add the tomatoes and fry for a few minutes. Then add vegetables and fry them for sometime. Once the vegetables are half cooked, add red chillie powder and salt and fry for a few minutes and close it with a lid. If required, sprinkle little bit of water so that vegetables don't stick to the bottom. Add this to boiled rice and mix thoroughly and serve.
**for fried rice kind of consistency, instead of adding to boiled rice and mixing it, add raw rice soaked for 10 minutes to the fried vegetables and keep frying for a few minutes and put all in a cooker and keep till 2 whistles.
**Add ghee when mixing the fried vegetables to the boiled rice for a good flavor.
Mint or Pudina as it is called in Indian Language is a herb which helps in digestion. This chutney is quite easy to make and can be had with idli or dosa. So here goes..
Fresh Coconut - 1/2 cup
Mint Leaves - 1 cup
Small Onions - 1/2 cup
Red Chillies - 5 or 6 (according to taste)
Tamarind - gooseberry sized
Salt as required
Oil as required
Wash the mint leaves and fry them in oil and keep aside. Fry the red chillies also and keep them aside. Grind the leaves and fried chillies along with coconut, tamarind, and salt to a coarse paste.
Heat oil in the kadai and add mustard seeds.. once they splutter add small onions and fry them till golden brown. Add the ground paste and fry for a few minutes till good smell comes. Switch off and now it is ready to serve.
**The same recipe can be done using Mint and Coriander leaves.