Bajra Roti

Ingredients
2 cups Bajra Millet flour
2 tblsp wheat flour
2 tblsp oil
½ cup fenugreek leaves
1 tblsp ginger-chilli-garlic paste
Salt to taste.
Curds.


Method :

1. Mix both flours with curds and 2 tblsp oil, fenugreek leaves, chillies and salt.
2. Knead well and make the dough into small balls.
3. Flatten and roll out into chapatis.
4. Roast them till they are light brown on both sides.
5. Apply little cooking oil and serve hot.

Appa, Wada

Ingredients
1 cup raw rice soaked
4 to 5 riped bananas
3/4cup jaggery
3 to 4 eliachi
3 to 4 kaju
10 to 15 kismis




Preparation

1. Soak rice for 3 to 4 hours, grind it along with the riped bananas.crush jaggery and add to the mixture.mix well.
2. Add kaju pieces, kismis, elaichi powder and stir it.in a sauce pan
3. Put small amount of batter like small cakes and shallow fry it with ghee or oil till it is golden browen.

Gobi Fry

Ingredients:
Cauliflower - 3 cups.
Mustard -1 tsp
Dry chilly - 1 big
Cumin - 1 tsp
Turmeric powder- 1/2 tsp
Chilly powder - 1/2 tsp
Coriander powder-1/4 tsp
Pepper powder -1 tsp
Oil -1tsp
Lime juice - 1/2 tsp {optional}
Fresh coriander leaves
Method:

1. Chop, clean and wash the cauliflower.
2. In a pan add 1 tsp oil, mustard, cumin and dry chilly.Wait till it splutters.
3. Add cauliflower to this, Season with salt and pepper powder and mix properly and cook it by covering the lid for 5min. Do not add any water.
4. Add all the remaining masala powder and saute properly and cook for another 5 minsby covering the lid. Then remove the lid and saute properly and add lime juice and mix.
5. Garnish with freshly chopped coriander leaves and serve hot with freshly made rotis.

Vegetable Biryani

Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Procedure

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
10. In a baking dish arrange alternate layers of rice and the prepared vegetables.
11. Top with garnish and bake in a moderately hot oven for 20 minutes.
12. Serve hot with raita and papad.