500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

INGREDIENTS:-

Carrots -115Gr,
Beans -115Gr,
Cabbage -115Gr,
Refined flour -340Gr,
Onions -%0Gr,
Ginger -1/2tsp,
Salt –to taste,
Baking powder -1/2tsp,
Eggs -3,
Corn flour –for rolling,
Fat –To frying.

PREPARATION OF SPRING ROLLS:-

• Sieve flour, baking powder and Salt together. Make a well in centre. Add lightly beaten eggs.
• Make a stiff dough using a little cold water is necessary sprinkle a pastry with corn flour and knead dough gently till smooth.
• Roll out water thin and cut in 7.5cm squares.
• Mix minced Veg with other ingredients and place heaped tsp of minute in middle of each square.
• Fold cross wise and press edges together firmly, using a little water.
• Deep fry in smoking fat until deep brown or boil in soup. Then fried, seive with a sweet and sour sauce.

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

INGREDIENTS :-

Tomatoes  -350Gr,

Carrots  -115Gr,

Turnip  -30Gr,

Onions  -30Gr,

Butter  -30Gr,

Refined flour   -30Gr,

Milk  -300Ml,

Stock  -750Ml,

pepper  -a pinch,

Bread croutons   -a few (or) Chopped parsley

Salt  -to taste.

PREPARATION :

• To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and Turnip.
• Put the vegetables into dish and cover with stock or water, add Seasoning and cook till all Vegetables are Tender.
• Take boiled Vegetables Put through a sieve to make a puree.
• Prepare white sauce with milk,Flour and Butter and cool it.
• Add puree Gradually to the Sauce.
• Reheat mixture, add more seasoning if required and Serve hot with fried Bread Croutons  or Chopped Parsley.

INGREDIENTS :-

Refined Flour  -15Gr,

Potatoes  – 115Gr,

Carrots  -115Gr,

Cabbage   -225Gr,

Peas  -115Gr,

Celery   -55Gr,

onions  -15Gr,

Vegetable stock  -600Ml,

Milk  -150Ml,

Bay leaf  -2,

Pepper corns  -Afew,

Salt  -to taste.

PREPARATION :-

• To prepare Vegetable Stew cut all Vegetables dices
• Put all Vegetables Seasoning in a pan and add Vegetable stock and cook till vegetables are tender.
• Add flour mixed into a smooth paste with milk, add  the paste to the Vegetable mixture.
• Bring boil stir all the time.
• garnish with celery.
• Hot Vegetable stew is ready.