2 cup cooked rice

1 onion sliced

2 tblsp oil

1/2 tsp mustard seeds (raai)

1 green chili chopped

1 tsp chopped garlic

Salt and pepper to taste

1 tsp fresh coriander, chopped

2 tsp juice of lime

How to make onion rice:

    * Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.

    * Now add the garlic and fry till it turns golden brown

    * You should now put in the sliced onions and saute till they are golden in color

    * Add the salt and pepper, put in the rice and mix well.

    * Put of the stove and mix the lime juice well with the rice

    * Garnish with freshly chopped coriander and serve hot.

2 cup cooked rice

1 onions sliced

3 tblsp oil

1 tsp cumin seeds

1 green chili chopped

1 tsp garlic paste

Salt and pepper to taste

1 tsp chopped coriander

2 tsp juice of lime

    * Heat oil in a wok, add cumin seeds, and green chilies into it and let splutter.

    * Now add the garlic paste and fry till it turns golden brown

    * You should now put in the sliced onions and saute till they are golden in color

    * Add the salt and pepper, put in the rice and mix well.

    * Put of the stove and mix the lime juice well with the rice

    * Garnish with freshly chopped coriander and serve hot.

2 cups Basmati Rice

1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)

150 gms Green Peas

3 Finely Sliced Onion

2 Finely Sliced Green Chillies

Salt to taste

1 tsp Red Chilli Powder

2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)

4 Cloves (laung)

1/2 tsp Black Pepper Powder

4 Tomato

1/2 cup Yogurt (curd)

4 tbsp Vegetable Oil

1/2 tsp Mustard Seeds

3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

    * Wash the basmati 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 or in a pan or microwave.

    * Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

    * Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

    * Add salt and red chilli powder and stir.

    * Add fine chopped tomatoes and fry till they are properly cooked.

    * Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

    * Add all the fried vegetables.

    * Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

    * Take this vegetable biryani out in a rice serving dish.

    * Garnish with dry fruits and green coriander leaves.

    * Serve the vegetable (veg ) biryani hot with raita and pickle.

2 cups Basmati Rice

1 cup Mixed Vegetable (cauliflower, potato, carrot, french beans, mushrooms)

150 gms Green Peas

3 Finely Sliced Onion + 1 Onion finely sliced and fried onion for ganishing

2 Finely Sliced Green Chillies

2 tsp Ginger – Garlic paste

Salt to taste

1/2 tsp Red Chilli Powder

2 tsp Cinnamon(dalchini)

4 Cloves (laung)

4 Bay Leaves

1/2 tsp Black Pepper Powder

3 Tomato

1/2 cup Yogurt (curd)

4 tbsp Oil

1/2 tsp Cumin Seeds

3 tbsp Dry Fruits (cashew nuts, raisin)

2 tsp finely chopped coriander

    * Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and soak for 1 hour. Add little salt and cook it separately and drain.

    * Take 1 tblsp oil in a pan and add cumin seeds, bay leaves, cinnamon, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute or till they get pink in color.

    * Add salt, ginger-garlic paste, red chilli powder and stir.

    * Add fine chopped tomatoes and fry till they are properly cooked.

    * Cut the vegetables into small pieces and add them to the mixture. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.

    * Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

    * Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

    * Take this vegetable biryani out in a rice serving dish.

    * Garnish with dry fruits, green coriander leaves, fried onions

    * Serve the vegetable (veg ) biryani hot with raita and pickle.

Radish (Muli) 1 medium sized

Wheat flour 3 cups

Coriander seeds crushed 1 tsp

Red Chilli Powder 1 tsp

Lemon Juice 1 tsp

Oil 1/2 cup

Salt to taste

      For stuffing:

3 Mooli (Radish)

Salt To Taste

1/2 tsp Red chilli powder

1/2 tsp Corainder powder

2 Green chillies, chopped finely

2 tbsp Corainder leaves

2 cups Wheat flour

Salt To taste

Water As needed

Oil for frying muli paranthas