ZUCCHINI CARROT RICE PILAF

INGREDIENTS REQUIRED:

1/2 tsp dried basil
2 tbsp olive oil
2 1/2 cups chicken broth
1 cup long grain rice (uncooked)
1/2 cup shredded carrots
1 zucchini (FRUIT)

How to make it:

1. In a skillet, saute rice and basil in olive oil for one minute; then add chicken broth and bring to a boil.
2. Stir in the carrot.
3. Reduce heat; cover and simmer for 20 minutes.
4. Add zucchini slices and simmer another 5 minutes or until zucchini is tender.

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BASMATI RICE RECIPES

INGREDIENTS REQUIRED:

Almonds(Badam) - 50 gm
Basmati rice - 225 gm
Green cardamoms(Elakka) - 8 nos
Cinnamon(Karugapatta) - 1" stick
Cumin seeds(Jeerakam) - ½ tbsp
Curry paste - 1 tbsp
Onion(chopped) - 1 no
Sultanas - 50 gm
Turmeric powder - ½ tbsp
Vegetable oil - 2 tbsp


Preparation Method of peppery Basmati Rice Recipe:

1)Wash and soak the Basmati rice for 20 minutes. Drain the water and keep aside.

2)Heat the oil in a pan.

3)Fry the cumin seeds and onion for 10 minutes until the onions are golden brown.

4)Add the rice along with the curry paste.

5)Add a pint of water, cinnamon stick, sultanas, cardamom pods and turmeric. Cover and cook gently for 10 minutes.

6)Toast the almonds until golden brown. Stir into the spiced rice.

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MEETHA PARATHA

INGREDIENTS REQUIRED:

Flour-4 cup
Sugar-1/2 cup
Salt-according to taste
Ghee, wate


Methods:

1. Make a smooth dough by using salt ,water and flour.Make small round balls.
2. After that press it and make it round roti.aplly ghee on it & Sprinkle sugar over it.
3. Then Roll it like a triangle parata as shown in pic. Heat a tawa Place the paratha on the tawa.add oil and turn parata up & down till it becomes crispy.
4. Your sugar parata is ready.Sugar Paratha 

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PYAZ PARATHA

INGREDIENTS REQUIRED:

1 cup wheat flour
1 cup onions, cut into 1/2-inch thin strips
3 green chillies, finely chopped (adjust to taste)
1/2 tsp cumin seeds (jeera)
3-4 tbsp vegetable
Salt to taste

Preparation:

1. Heat 2 tsp oil in a medium pan. Add the cumin seeds and fry until golden. Add the green chillies and onion along with salt, and saute on medium heat until translucent. Add the cilantro and remove in a bowl and let cool.
2. In a mixing bowl, combine the flour, salt, and the cooked onions, and mix into a firm, smooth dough using water as needed. Brush with a little oil and set aside for 5 minutes.
3. Heat the griddle (tava). While the griddle is heating up, divide the dough into equal portions and roll each portion between your palms to form a smooth ball. Cover and set aside.
4. Place one of the dough balls on a lightly floured surface, and with a rolling pin, roll it to a 5-inch circle.
5. Make sure the tava or griddle is hot (sprinkle a few drops of water, if the water evaporates quickly, the tava is ready.) Add 1/4 tsp oil to the tava to coat it evenly and wipe off with a paper towel or kitchen towel. 
6. Place the onion paratha on the tava. After 10 seconds, when it starts to puff up a bit, turn it over with a spatula. Brush oil evenly over the paratha. Turn it over again, and brush oil on top. Press on the edges of the paratha with the spatula to make it puff up, and cook on both sides for 5-10 seconds, until you see brown spots on both sides. Remove on a plate. 
7. Repeat with the remaining dough, adjusting the heat as necessary. Stack the parathas.
8. Serve the onion paratha immediately with a gravy curry and raita of your choice. Or with a pickle and plain yogurt. Parathas taste best hot off the griddle. If you need to store them, stack one on top of the other, and wrap in aluminum foil to keep them warm for a couple of hours.

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METHI PARATHA

INGREDIENTS REQUIRED:

4 cups Flour (Whole wheat)
2 cups Fenugreek Leaves (methi)
1 cup Vegetable Oil
1 tsp. Red Chilies(powder)
½ tsp. Garlic(paste)
½ tsp. Ginger(paste)
Salt to taste

Instructions:

1. Mix together flour, washed and cut methi leaves, red-chili powder and salt.
2. Add half cup of oil, Ginger and garlic paste.
3. Knead the the dough well while adding water.
4. Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
5. Shallow fry on a griddle (tava) to golden brown.
6. Serve hot with butter and curd.

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