Jini's Ultimate Kitchen

                                    INGREDIENTS 250 GRAMS ROUGHLY CRUSHED RICE 100 GRAMS OF MUNG DAAL 50 GRAMS CHOPPED CARROTS 50 GRAMS CHOPPED WHITE SPRING ONION  50 GRAMS PEAS 50 GRAMS CHOPPED POTATO 4 MEDIUM SIZED CHOPPED TOMATO 1 WHOLE GARLIC CRUSHED 1/2 T/S ASAFOETIDA 1 LITER WATER 1 T/S MUSTARD SEEDS 1 1/2 T/S TURMERIC POWDER 3 T/S FINELY CHOPPED GREEN CHILI 2 T/S GHEE 1 T/S OIL METHOD ADD OIL. NOW MUSTARD SEEDS,ASAFOETIDA AND GARLIC. ADD CHILI. STIR IT WELL. NOW ADD MUNG DAL AND STIR IT ADD ALL VEGETABLES AND MIX IT WELL. ADD CHOPPED TOMATO. NOW ADD CRUSHED RICE. STIR IT. ADD SALT AND TURMERIC POWDER. ADD WATER. AND PRESSURE COOK IT FOR 25 MINUTES. NOW ADD SOME GHEE AND MIX IT WELL. ####LET'S SEE THIS RECIPE STEP BY STEP#### STEP 1:- HEAT A PRESSURE COOKER. ADD OIL. STEP 2:- NOW ADD MUSTARD SEEDS,ASAFOETIDA AND GARLIC. STEP 3:- ADD CHOPPED CHILI. STIR IT. STEP 4:- ADD MUNG DAL. STEP 5:- ADD ALL CHOPPED VEGETABLES AND

                                          INGREDIENTS 300 GRAMS SOAKED & ROGHLY BLEND CHANA DAL 150 FINELY CHOPPED FENUGREEK LEAVES 2 MEDIUM SIZED ONION,CHOPPED 50 GRAMS OF CHOPPED METHI 50 GRAMS CHOPPED CABBAGE 2 T/S GINGER-GARLIC PASTE SALT TO TASTE OIL AS REQUIRED METHOD TAKE A BOWL. ADD ALL THE INGREDIENTS AND MIX IT WELL. MAKE A SMALL BALLS. HEAT A KADHAI. ADD OIL AND PROPERLY HEAT THE OIL FOR PAKORA. DEEP FRY THE ALL PAKORA. PUT IT OUT FROM KADHAI SERVE IT YOUR FAVORITE CHUTNEY. ####LET'S SEE THIS RECIPES STEP BY STEP#### STEP 1:- TAKE A CRUSHED CHANA DAL. STEP 2:- TAKE CHOPPED METHI LEAVES. STEP 3:- TAKE CHOPPED CABBAGE. STEP 4:- TAKE CHOPPED ONION. STEP 5:- TAKE GINGER-GARLIC PASTE. STEP 6:- TAKE A BOWL. ADD ALL THE INGREDIENTS NOW ADD SALT. STEP 7:- MIX IT WELL. STEP 9:- HEAT A KADHAI. ADD OIL AND PROPERLY HEAT THE OIL FOR DEEP FRYING. STEP 10:- MAKE A SMALL BALLS OF METHI PAKORA AND DEEP FRIED IT.

                                                        INGREDIENTS 400 GRAMS INDIA GATE BASMATI RICE 100 GRAMS OF BOILED MUTTON 1/2 CUP GARAM MASALA PASTE 4 MEDIUM SIZED SLICED ONION 1 T/S TURMERIC POWDER 2 T/S RED CHILI POWDER 750 ML WATER 1 BAY LEAF SALT TO TASTE OIL AS REQUIRED METHOD HEAT A PAN. ADD OIL & RICE. STIR IT WELL UNTILL THE RICE BECOME GOLDEN BROWN. HEAT A PRESSURE COOKER. ADD BAY LEAF & ONION. AND COOKED FOR 2 MINUTES. NOW ADD GARAM MASALA PASTE & COOK IT FOR 10 MINUTES ON LOW FLAME. ADD TURMERIC & CHILI POWDER. NOW ADD BOILED MUTTON. ADD RICE. SALT TO TASTE. ADD WATER & STIR IT WELL. PRESSURE COOK IT FOR 3 WHISTLE. SERVE IT.         #####LET'S SEE THIS RECIPE STEP BY STEP##### STEP 1:- HEAT A PAN. ADD OIL. STEP 2:- NOW ADD RICE. STEP 3:- COOKED IT FOR 3-4 MINUTES. STEP 4:- HEAT A PRESSURE COOKER. ADD OIL. STEP 5:- ADD BAY LEAVE AND ONION. STIR IT. STEP 6:- ADD GARAM MASALA PASTE.

INGREDIENTS 1/2 CUP CHOPPED BANANA STEMS 1/2 CUP CHOPPED PURPLE YAM 1/2 CUP CHOPPED COLOCASIA 1/2 CUP CHOPPED POTATO 1/2 CUP CHOPPED YAM 2 MEDIUM SLICED ONION 4 T/S TOMATO PURE 1/2 T/S MUSTARD SEEDS 1/2 T/S CUMIN 1 T/S TURMERIC POWDER 2 T/S CHILI POWDER 1 1/2 MDH VEGETABLE MASALA POWDER 2 T/S GINGER-GARLIC PASTE 4 T/S FRESHLY CHOPPED CORIANDER SALT TO TASTE 3 T/S OIL\ WATER AS REQUIRED METHODS HEAT A COOKER. ADD 300 ML OF WATER AND CHOPPED BANANA STEMS. THEN PRESSURE COOK IT FOR 10 MINS OR TILL 3 WHISTLE OF PRESSURE COOKER. DRAIN IT. HEAT A COOKER AGAIN NOW ADD OIL. THEN ADD MUSTARD & CUMIN FRY IT FOR 20 SECONDS. NOW ADD ONION AND COOK IT FOR 2 MINS OR TILL GOLDEN BROWN,NOW ADD GINGER-GARLIC PASTE AGAIN COOK IT FOR 2 MINUTES ON MEDIUM FLAME. NOW TOMATO PURE AND STIR IT WELL. ADD ALL VEGETABLES AND MIX IT WELL. THEN ADD ALL DRIED SPICES ( TURMERIC,CHILI POWDER MASALA POWDER ) MIX IT WELL NOW ADD SALT. ADD 500 ML WATER IN IT. AND PRESSURE COOK IT FOR 2