HARYALI PALAK RECIPE

Ingredients:

* 1 bunch palak(spinach)
* 1 chopped onions
* 3 medium tomatoes (chopped)
* 1 chopped green chilli
* 1/2 tsp ginger& garlic paste
* 1/2 tsp Red chilli powder
* 1/2 tsp Garam Masala Powder
* 1/4 tsp Turmeric Powder
* 3 tbsp Vegetable oil
* Salt to taste

How to make hariyali palak :

* Wash & Chop palak.
* Heat oil in a pan / kadhai.
* Add chopped onion, green chilli, and ginger garlic paste and fry over medium heat until light golden brown.
* Add chopped palak and salt to taste and fry till tender.
* Add red chilli powder, turmeric powder, garam masala and chopped tomatoes.
* Fry the palak till dry or absorb water.

BAIGAN KA BHARTA RECIPE

Ingredients:

* 1 medium Brinjal (Baigan)
* 1/2 cup Cooked green peas
* 1 chopped onions
* 1 chopped tomatoes
* 1 chopped green chilli
* 1/2 tsp ginger& garlic paste
* 1/2 tsp Red chilli powder
* 1/2 tsp Garam Masala Powder
* 1/4 tsp Turmeric Powder
* 3 tbsp Vegetable oil
* Salt to taste
* Chopped green coriander leaves for garnishing

How to make baigan ka bharta :

* Brush brinjal (baigan) with oil and roast it on a gas burner over medium heat.
* Frequently turn the brinjal (baigan) upside down, until fully roasted.
* Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
* Mash the flesh.
* Heat oil in a pan / kadhai . Add green chilli, ginger and garlic paste, and onion and fry over medium heat until light golden brown.
* Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
* Add green peas and mashed brinjal (baigan). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
* Garnish the brinjal (baigan) bharta with green coriander leaves and serve hot.

VEGITABLE BIRYANI RECIPE

Ingredients:

* 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.

INSTANT JALEBI RECIPE

Ingredients:

For Jalebi batter :
* 1 cup maida flour
* 2 teaspoons besan flour
* 1/2 cup plain yogurt, beaten (dahi)
* 1/2 cup water
* 1 pinch baking soda
* 2 to 3 pattels of saffron (kesar)
* 500 ml ghee or oil

For Sugar Syrup: 
* 2 cups sugar
* 1 cup of water

How to make sugar syrup:

* Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.

* Remove from the fire and keep aside.

How to make instant jalebi :

* Mix the flour mixture, baking soda, ghee, sugar and kesar with 2/3 cup of water to make a thick batter, making sure that no lumps remain.

* Keep aside for 10 minutes till ferments.

* Heat the ghee in a frying pan.

* Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.

*Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl

* Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.

Drain immediately and serve hot.