Muli paratha

Ingredients:
Wheat flour - 2 cups
Muli (Raddish) - 2
Onion - 1
Cumin seeds - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Green chilli - 2
Salt
Oil
Water

Procedure:
Grate the muli (raddish) in a bowl and keep aside for sometime. Squeeze the excess water.
Take a bowl add wheat flour, salt a pinch, 1 spoon oil and water. Make a soft dough and keep aside.
Heat a pan and add oil into it. Once oil is heated add cumin seeds, onions, green chillies and muli.
Fry for sometime then add corianer powder, garam masala and mix well. Later remove from heat.
Take lemon size dough and roll into small puri. Add little muli mixture and close it from all the edges.
Dust some flour and roll into small chapati size.
Heat the tawa and fry the paratha with little oil until it turns light brown.
Once both sides are done remove from heat and serve with curd or any chutney.

This paratha is instructed by me and prepared by Nandita :D

Hyderabadi Vegetable Biryani

Ingredients:
Carrots - 2
Frozen green peas - 4 spoons
Beans - 10
Cauliflower - 10-12 florets
Aloo - 2
Kala jeera - 2 spoons
Cloves - 5
Cardamom - 2
Cinnamon stick - 1.5 inch
Bay leaves - 2
Pepper corns - 5
Rice - 2 cups
Water
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Turmeric - 1/2 spoon
Thick Curd - 1 cup
Onions - 2
Lemon - 1
Saffron - a pinch
Ghee/Oil
Coriander leaves
Salt to taste

Procedure:
Take 1 cardamom, 3 cloves, 1 inch cinnamon, 3 pepper corns, 1 spoon kala jeera and grind it to fine powder. Keep this masala powder aside.
Heat a pan and add ghee/oil and fry the onions until they are crisp. Drain the excess oil and allow it to cool.
Take a bowl add all the vegetables, red chilli powder, ginger garlic paste, turmeric, ground masala powder, mint leaves, coriander leaves and curd.
Cook the rice with 3.5 cup water, remaining kala jeera and bay leaves.
When the rice is cooked 3/4th remove from heat and keep aside.
Heat a pan and add add oil into it. Add the remaining cardamom, cloves, cinnamon and pepper corns.
Once you get nice aroma add the vegetable mixture. Cook until the vegetables are cooked.
Now add the cooked rice in layers as vegetables, rice, fried onions, vegetables, rice and finally fried onions.
Squeeze the lemon and add the saffron by mixing it in little water or milk.
Cook on low flame for 5 mins and remove from heat. Garnish with coriander leaves and serve with raita.

Samosa

Ingredients:
Maida - 2 cups
Warm oil - 1/2 cup
Ajwain - 1/2 spoon
Warm water
salt
Oil to deep fry
Samosa Filling:
ginger garlic paste - 1 spoon
Frozen green peas - 1 cup
Boiled potatoes - 2
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Mustard - 1 spoon
Turmeric - 1/2 spoon
Gree chillies - 2
Fennel seeds - 1 spoon¨
Coriander leaves
Salt to taste

Procedure:
Heat a pan and add oil in it. Once oil is heated add mustard seed after it splutter add green peas and fry for sometime.
Now add ginger garlic paste, turmeric, green chillies and fry for 2 seconds then add coriander powder, jeera powder, fennel seeds and salt.
Add the potatoes and fry for sometime.
At last add the coriander leaves.
Take a bowl add maida mix salt, ajwain and warm oil and water and make a soft dough.
Take a lemon size ball of the dough and roll it very thickly. Then cut it into half and put the above samosa mixture.
Filling into it and close it with the help of water in the shape of cone. Repeat the same thing with the other half also.
Heat oil in a pan to deep fry the samosa. Fry the samosa in a low flame.
Serve hot with tamarind chutney or tomato ketchup.

Lemon rice

Ingredients:
Cooked rice - 2 cups
Lemon - 1
Green chillies - 2
Urad dal - 1 spoon
Chana dal - 1 spoon
Peanuts - 2 spoons
Curry leaves - 10
Cumin seeds - 1/2 spoon
Mustard seeds - 1/2 spoon
Coriander leaves - 1 spoon
Hing a pinch
Salt
Oil - 1 spoon

Procedure:
Heat a pan and add oil into it.
Once oil is heated add cumin seeds, mustard seeds, chana dal, urad dal, peanuts, hing, green chillies and curry leaves.
When the dal turns light brown remove from heat.
Squeeze the lemon and add salt as per taste.
Add the seasoning  to the rice and mix well.

Gobi paratha

Ingredients:
Gobi (Cauliflower) - 250 gms
Coriander powder - 1 spoon
Jeera - 1 spoon
Garam masala - 1/2 spoon
Green chillies - 2
Coriander leaves - 2 spoons
Wheat flour - 1 cup
Water
Oil
Salt

Procedure:
Prepare a soft dough and keep aside.
Grate the gobi into a bowl. Add coriander powder, jeera, garam masala, chopped green chillies, coriander leaves and salt.
Now take a lemon size ball of dough. Roll it into a small puri size, fill 1.5 spoon of gobi mixture.
Bring all the edges together and roll into a chapati size.
Heat a tawa and fry it well by applying oil on both the sides.
Serve the hot gobi paratha with curd or any chutney.

Aloo bajji

Ingredients:
Aloo - 3 (Cut into thin slices)
Gram flour - 1 cup
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Ginger garlic paste - 1 spoon
Garam masala powder - 1/2 spoon
Ajwain - 1/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the in a bowl except aloo and oil. The batter consistency should be little thicker than dosa batter.
Heat the oil in a vessel. Once the oil is heated take one aloo slice dip into the batter and drop into the oil.
When the bajji becomes golden brown remove from heat.
Repeat the same step for remaining aloo slices.
Serve hot with tomato ketchup.

Onion pakoda

Ingredients:
Gram flour - 1 cup
Onions - 3 (cut into thin slices)
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ajwain - 3/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the ingredients in a bowl except oil. The batter consistency should be little thick.
Heat a vessel and oil into it. Once the oil is heated take the batter into your hand and drop gradually by leaving within your finger gaps.
When it turns golden brown remove from oil and place it in a tissue paper to remove excess oil.
Repeat the same process for remaining batter.
Serve hot with ketchup or eat it with hot coffee or tea.

Bisibelebath

Ingredients:
Tur dal- 1 cup
Rice - 2 cups
Turmeric - 1/2 spoon
Frozen green peas - 1/2 cup
Tomatoes - 2
Carrot - 1
Beans - 10
Potato - 1
Brinjal - 1
Tamarind – lemon size
Salt to taste
Coriander leaves - 3 spoons
Bisibelebath powder:
Channa dal - 2 spoons
Tur Dal - 1 spoon
Urad dal - 1 spoon
Coriander seeds- 3 spoons
Jeera - 1.5 spoon
Pepper - 1/2 spoon
Fenugreek seeds - 1/2 spoon
Curry leaves - 10-15
Red chillies - 4
Cinnamon - 2 one inch pieces
Cloves - 5
Coconut - 3 to 4 spoons
Seasoning:
Ghee - 3 spoons
Mustard seeds - 1/2 spoon
Urad dal - 1/2 spoon
Fenugreek seeds - 1/4 spoon
Curry leaves - a few

Procedure:
Dry roast all the ingredients given for bisibelebath powder and make into a fine powder.
Pressure the tur dal and keep aside.
Now heat a vessel and add 6 cups of water. When water comes to a boil add the rice and vegetables into it.
When the rice is half cooked add the cooked dal, bisibelebath powder, salt and tamarind extract.
Prepare the seasoning by adding ghee in a separate vessel. Once the ghee is heated add all the seasoning ingredients.
When the rice and vegetables are cooked add the seasoning and coriander leaves.
Remove from heat and serve hot with any papad or fryums or chips :)