INGREDIENTS:

Basmati rice 2 cups
Mixed vegetable
(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts,
raisin) 3 tbsp.

DIRECTIONS:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3. Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4. Add salt and red chilli powder and stir it properly.
5. Add fine chopped tomatoes and fry till they are properly cooked.
6. Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7. Add all the fried vegetables.
8. Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

INGREDIENTS:

Large tomatoes 8
Potatoes, boiled & mashed 2
Green peas 1/2 cup
Grated paneer 1 cup
Red chilli powder 1-1/2 tsp.
Turmeric Powder 1/4 tsp.
Garam Masala Powder 1/2 tsp.
Mango powder 1/4 tsp.
Aniseed (saunf) 1 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Vegetable oil 4 tbsp.
Coriander leaves
Salt to taste

DIRECTIONS:

1. Heat 2 tbsp. oil in a frying pan.
2. Fry mustard seeds, cumin seeds and aniseed for about 30 seconds. Reduce the heat to ‘medium’.
3. Add red chilli powder, garam masala, turmeric powder and salt.
4. Add mashed potatoes and green peas. Mix well.
5. Remove from heat. Keep aside for a minute.
6. Keep 2 tbsp. of paneer on the side for garnishing and add the rest to the above mixture.
7. Cut the top of the tomatoes and scoop out the pulp.
8. Stuff mixture equally in all tomato shells.
9. Heat the remaining oil in the pan. Cook stuffed tomatoes on low heat till tender.

INGREDIENTS:

1/2 kg paneer
1 tin condensed milk
3-4 cardamoms powder
2 heaped tbsp full cream milk powder
1 silver leaf

DIRECTIONS:

Mash paneer coarsely and add milk powder to it. Add condensed milk and mix well.
Heat the mixture in a thick bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick
Remove from fire and spread onto a greased plate. Sprinkle the cardamom powder.
Top with silver leaf. Cool and cut into squares.
Makes: 15-20 pieces
Preparation time: 20 minutes