Pulao

Cummin – 0.5 spoon
Small Cardamom – 2
Big Cardamom- 1
Clove – 4
Dalchini – 1 small piece
Pepper – 8 pieces
Cashew Nuts – 6 pieces
Pepper powder – 0.50 spoon

Clean basmati rice with water n keep it aside for 15 mins.
In pressure-cooker fry the khada masalas and cashew nuts in ghee for 2-3 mins. Put pepper powder and 0.5 spoon salts.
Put the wet rice and fry for 3-4 mins. Put water and pressure cook.

Aalu matar palak

Make paste of tomato(1), onion(1),green chili(1), garlic(4 pods), ginger(1 slice).
Mix (lil of all) haldi powder, dhania powder, pepper powder, red chilli n garam masala powder with the paste
Boil palak n make a paste of it.

In cooker put oil n fry potato pieces till lil brown n then put jeera, onions pieces n matar in it fry lil n then put the masala paste, fry lil n then put lil water n salt n cook it in pressure cooker for 4 whistles n then fry lil n then put palak paste n fry lil.

Chole

Kabuli Chana – 3 small katori
Baking soda – 0.5 spoon
Onion – 3
Green chilli – 2
Ginger – 1 spoon cut
Garlic – 3 pods
Tomato – 2 small
Jeera – 0.5 spoon
Haldi – 0.25 spoon
Pepper powder – 0.25 spoon
Garam masala powder – 0.25 spoon
Dhania powder – 0.25 spoon
Small Cardamom – 2
Big Cardamom- 1
Lavang – 2
Dalchini – 1
Dhania leaves – few

Soak kabuli chana over night with lil baking powder.Fry jeera, onion, chilli, ginger, garlic in 2 spoons oil. When brown then add lil oil n the masala powders, salt(0.5 spoon) and khada masalas. Then add chana. Fry lil and then add tomatoes and water. Pressure cook for 8 whistles. Add coriander leaves later.

Mix Raita

Cut cucumber, tomatoes, onion, coriander leaves into small pieces. Mix it in curd with lil salt and pepper powder. Its ready to eat. One can also garnish it with fried mustard and curry leaves.

Veg Pulao

2 medium size onions
2 green chilies
1 slice of ginger
50 gms matar
1 capsicum and tomato
50 gms cauliflower
50 gms beans
2 Tbs Curd
250 gms rice
In cooker heat oil, put lil jeera, pieces of onion, vegs(beans, matar, soya beans, capsicum, c’flower) fry till lil brown, put lil curd, tomato, pepper powder, 2 spoons pulao masala or garam masala, kaju, fry lil, put salt, wet rice, ghee(2 spoons) fry lil, put water just the level of rice not more, put dhania leaves and cook in cooker .
Have it with raita nothing else.

Onion Parathe

300 gm Wheat flour
100 gm Besan
2 green Chilies
2 Onions
2 Slices of ginger
½ spoon salt


Cut chilies, onions and ginger in small pieces. Mix it with flour, besan n salt. Add 2 spoons of oil in it. Then put water n make dough of it. Keep it for 15 - 20 mins. Then make triangular, rectangular or round (with layers) parathe of it. Using ghee is highly recommended.
Have it with some gravy wala sabzi like matar gobhi.

Mint Curd Chutney

1 cup Mint leaves
1/2 cup Coriander leaves
2 Green Chilies
2 Tbsp Curd
Salt to taste

Method: To make the chutney just combine all the ingredients and blend in food processor.
Relish it with Tandoori dishes.