Vegetable Stew

Ingredients:

Coconut 1 Mixed vegetables 2 cups diced(potato,carrot,beans,peas,cauliflower) Mushroom 1 cup(sliced) Green chilies 6 to 8(slit) Oil 2 tbs. spoon Cloves & Cinnamon 3 each Onions (chopped) Salt to taste Rice flour 1 tbs. Sugar 1 tsp. (optional)

Method:

• Extract 1 cup of milk from coconut and keep aside. Mix all vegetables with mushroom and green chilies,extract milk again from coconut, slightly diluted, add with the vegetables mixed and place on fire.
• At the same time on another burner ,heat oil,add cloves,cinnamon,and onions and fry till onions wilt.
• Add this to the vegetables and continue to cook till the vegetables are soft.
• Add salt and rice flour which should be mixed with 2 tbs. of water. Simmer for 2 min. Now add the coconut milk extracted first.
• Just as it begins to boil, remove from fire. Garnish with coriander.

This goes well with rice, chapathis or bread.

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KASHMIRI PULAO

Ingredients:

500 gms long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
rose water .. 


Direction:
Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1/2 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. 
Each grain should be cooked, but separate. Mix in drained fruit very gently. Sprinkle few drops of rose water. 
Serve hot with a curry or tadka dal.

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VEGETABLE PULAO

Ingredients:

Basmati Rice 500 gms. 
Shrimp 1kg. 
Bay leaf 2 no.
Sliced onion ¼ cup 
Coriander leaves 1 tbsp. 
Fresh grated coconut 1 tbsp. 
Lemon juice 1 tsp. 
Turmeric powder ½ tsp. 
Green chili 2 no. 
Whole garam masala 1 tsp. 
Ghee/Oil 2 tbsp. 
Salt As per taste 

Direction:
Wash the rice well and spread on paper to dry. Soak the saffron in milk. 
Heat oil in a pan and fry the vegetables for 2-3 minutes. Add the rice and fry for 1-2 minutes. Add salt and black pepper. Transfer to rice cooker, or in the same pan, add water. The level of water should be only one or two cm above the surface of rice. Close the lid and let the rice cook.After7-10 minutes, open the lid and check. Add some hot water if needed. Once the rice is cooked, add the saffron soaked in milk and the rosewater from top. Sprinkle cashew nuts and mix the rice thoroughly but carefully before serving. Serve hot

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