¡Mix vegetable curry¡
@Number of serving 4

ŸÞ—¿
1 Medium Onion
2 Medium Tomatoes
3-4 thin slices of fresh ginger or garlic cloves or both depending on your preference
1 tsp oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder or take according to taste
1 tsp coriander powder
1/4 tsp salt or to taste

Vegetables: Peas, cauliflower, capsicums, beans, potato. Should be cut and kept aside just before you start cooking. You can add other vegetables too like eggplant,cabbage,carrot.

Ÿì‚è•û
1. Heat 1 spoon oil in a Non stick pan

2. Splutter cumin

3. Put the ginger, garlic and onion and saute it for sometime till onions turn translucent

4. Put the tomato now and sauté it .

5. Put in the cut vegetables, add turmeric, red chilli powder and give a stir. Close with a lid , turn the stove at low heat and let it cook .

6. When half way done, add required salt ,stir and let it cook till completely tender

7. When done, put the coriander powder, give it one stir, and remove from fire/stove.


¡Cumin Rice¡@Number of serving 4
ŸÞ—¿
Rice 2ups
Cumin seeds- 2 tbsp
Cloves -5 pcs
Black Peppercorns - 5 pcs
Cashew Nuts 5 or 6 pieces
Oil or butter- 1 tablespoon.
Water about 3 cups
Salt

Ÿì‚è•û
1. Wash and drain rice

2. In a pan, fry oil or butter and saute the cumin seeds, cloves and black peppercorns. After they are done, fry cashew nuts that are cut into halves.

3. Add the rice, salt as per your taste and cook the rice in cooker with water .

4. Serve the rice hot.


¡Vermecelli pudding¡@Number of serving 4
ŸÞ—¿
Milk - 3 cups
water-1 cup
vermicelli-100gm
sugar - 1 cup or as desired
Gee -2 tsp
cardamom-4
saffron strands(optional)
cashew nut-6
raisins-6

Ÿì‚è•û

1. Heat a pan.Add 1 tsp of ghee.

2. When it is heated,fry raisins and stir them Remove immediately to a plate.. Add cashew nuts and stir till it turns golden.

3. Remove to the plate.

4. Add one more tsp of ghee.Add vermicelli and stir slowly till the colour slightly changes. Add water and let it boil. Add milk and kept stirring

5. Add sugar and cardamom.

6. Continue stirring. Bring to a boil till vermicelli is cooked.

7. Remove from heat and keep the lid closed for sometime

8. Garnish with cashew, raisins and saffron. Saffron is optional

9. This can be served hot. If you want it cold, let it cool and refrigerate it. Whenever required, add milk and sugar as desired, stir and serve.