CHICKEN BIRIYANI

Ingredients:

Chicken ½ Kg

Jeeraghasamba or Basmati Rice ½ Kg

Ground onion 1 Big

Chopped tomato 1 Big

Pudina leaves – 20 leaves ground

Curd 1 Cup

Green Chili 6 pieces ground

Cinnamon 1 stick

Cloves 5-6

Cardamom 3

Ginger Garlic paste 4 Spoons

Lemon juice – 1 Spoon

Salt

Procedure Clean the rice and soak it about 1/2 an hour 

Heat the thick bottom pan with oil then just fry cinnamon stick, cardamom and clove 

Then add ground onion and ginger garlic paste, sauté them, till get slightly brown color 

Add chopped tomatoes, and fry it well 

Add ground Pudina leaves and fry till they start thickening. 

Add Rice, Curd, Lemon Juice and chicken and proportionate water level to suit your pressure cooker and allow cooking for 3 whistles. 

Wait till the pressure goes off itself. 

Sprinkle few fine chopped Coriander leaves and add two spoon for Ghee for flavor and mix them well .

Serve with Curd Raitha

VEGETABLE CUTLET

 

Ingredients
Small size carrot
Medium size potato
Small size beet root (if required)
Beans 4
Green Peas (if required)
Garlic 1 small piece

Fennel seeds 2
Green chili 2
Coriander leaves little bit
One small size onion finely chopped

Turmeric ¼ spoon

Salt to taste

Maida 3 spoon

Bread powder 4-5 spoon 

Procedure
Finely Chop all the following Carrot, Beetroot, Potato, Green Peas, Beans and pressure cook them for some time to make them soft.

Grind Garlic, Fennel Seeds, Green Chili, Coriander Leaves, onion, salt, turmeric powder and mix them well with the boiled vegetables.

Prepare a thin liquid out of Maida and water for coating.

Then make them into small balls flattened and dip it in the Maida liquid & immediately roll them in bread powder and spread them in the plate or paper to dry.

Deep fry them in medium heat oil.

Serve hot with Tomato sauce.

VEGETABLE CHEESE BALLS

Ingredients

Cheese Grated  5 table spoons

Corn Flour 8 Table spoons

Potato Boiled 2

Cauliflower Grated ¼ of a small flower

Carrot grated 1 small

Bread Powder 1 cut

Mint Leaves, finely chopped 8

Coriander leaves, finely chopped 1 spoon

Chilli Powder 1 Spoon

Salt  to taste

Oil

Procedure
Mix the boiled Grated Cauliflower, Carrot, Corn and Cheese into a bowl and keep it for the cheese balls stuffing.

Prepare a thick batter out of Corn Flour, Potato, Salt and Chili Powder for the outer coating for Cheese balls.

Keeping the stuffing inside make round balls using the thick batter as an outer covering. 

Roll the balls on to the bread powder to make a proper clean covering.

Fry them on medium heat oil until golden brown as in the image.

Serve them with Tomato Sauce or Mayonnaise.

Serve immediately.