Vegetable Ketchup

Ingredients:-
100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp 
1/2 kg pumpkin 
250 grams potatoes 
250 grams Carrots (Gajar) 
20 grams onion, finely chopped 
2 grams Garlic (Lasun), finely chopped 
20 grams Ginger (Adrak), finely chopped 
5 grams whole garam masala (1/2" Cinnamon (Dalchini), 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag) 
20 grams Salt (Namak) 
2 to 3 grams Red chili pepper (Lal Mirchi) 
2.5 grams glacial acetic acid 
sodium benzoate 1 gram per kilogram of the finished product 
1 pinch of tomato red colour 
100 grams Tamarind (Imli) 




Directons:-

• Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.
• Peel and cut the potatoes and carrots into small pieces.
• Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the carrots are tender.
• Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables).
• In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp.
• Cook the pulp with sugar, add colour and cook further till thick.
• Remove the sauce from fire, test on a plate.
• If done, pour into sterilised bottles and keep.

Tomato Ketchup

Ingredients:-
1 1/2 kgs Tomatoes (Tamatar) 
1 tsps chilli powder 
1 1/2 cups Sugar (Cheeni) 
2 Cloves (Lavang) 
1 Cardamom (Elaichi Moti) 
1/4" piece Cinnamon (Dalchini) 
2 tsps chopped Ginger (Adrak) 
4 cloves Garlic (Lasun) 
1 cup Vinegar (Sirka) 
2 tsps Salt (Namak) 
1/2 tsp glacial acetic acid 
2 tsps sodium benzoate 


Directions:-

• Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
• Pass through a sieve.
• Add vinegar, sugar and chilli powder and cook until thick.
• Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
• Pour the ketchup in bottles and cork tightly.
• Use after one week. This tomato ketchup can be kept for one year.

Mustard Sauce

Ingrdients:-

7 teaspoons salted butter
3 teaspoons flour
1 cup hot Water
2 teaspoons brown sugar
6 teaspoons Vinegar (Sirka)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (Lal Mirchi)
1/2 teaspoon Salt (Namak) 

How to make mustard sauce:

• Melt the butter and stir in the flour.
• Mix well and cook very gently without browning.
• Add water and stir till it thickens.
• Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well.
• Store the sauce in a jar.

Red Chilli Sauce

Ingredients:-
125 grams Red chili (Lal Mirchi), fresh 
2 teaspoons Red chili pepper (Lal Mirchi) 
2 Cloves (Lavang) 
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag) 
1/4 cup Vinegar (Sirka) 
250 grams Tomatoes (Tamatar) 
1 teaspoon Sugar (Cheeni) 
2 teaspoons Salt (Namak) 
1 teaspoon glacial acetic acid 


Directions:-

• Deseed the red chillies and grind.
• Cook tomato pieces till tender and pass through a sieve.
• Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
• Remove from the fire, take out muslin bag and cloves.
• Mix glacial acetic acid. Pour in a bottle and cork tightly.
• Keep it for one week before using.
• Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour

French White Sauce

Ingredients:-
3 teaspoons butter 
2 1/2 teaspoons flour 
3 cups milk 
1 small Onion (Pyaj) 
1/2 teaspoon chopped Coriander Leaves (Dhania Patta) 
1 piece bay leaf 
4 peppercorns 
pinch of nutmeg 
pinch of red chillies (Lal Mirchi) 
1 Clove (Lavang) 
1/2 Lemon (Nimbu) 
1/2 teaspoon Salt (Namak)


Directions:-

• Put the milk to boil with chopped onion, coriander, clove, bay leaf and peppercorns.
• Melt the butter, stir in the flour and cook a little without browning, then add hot milk.
• Whisk over the fire until it boils and let it simmer for 6 minutes.
• Strain or pass through a sieve, return to the pan, season lightly with a pinch of nutmeg, red chilli and salt.
• When cold, add lemon juice.
• Serve with fried dishes.

Dutch sauce

Ingredients:-
5 level teaspoons flour 
3 teaspoons butter 
4 cups milk 
1 teaspoon onion, chopped 
1/4 teaspoon Sugar (Cheeni) 
2 pieces bay leaf 
10 peppercorns 
pinch of Red chili pepper (Lal Mirchi) 
pinch of grated nutmeg 
2 Cloves (Lavang) 
Salt (Namak) to taste 
4 to 6 teaspoons Lemon (Nimbu) juice 
4 to 5 teaspoons Vinegar (Sirka) 
1/2 teaspoon mustard powder 
2 teaspoons chopped green Coriander Leaves (Dhania Patta) 


Directions:-

• Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
• Cool the milk and strain.
• Melt the butter, stir in the flour on fire, fry a little without browning it.
• Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
• Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
• When cold, add vinegar, lemon juice and mustard powder and mix it.
• Check for salt.
• Serve with cutlet

Cocktail sauce

Ingredients:-

1/2 cup tomato ketchup
9 teaspoons Lemon (Nimbu) juice
1 teaspoon worcestershire sauce
1 teaspoon Salt (Namak) 

How to make cocktail sauce:

• Mix all the ingredients well.
• This sauce goes well with any fried dish

SESAME (til) PANEER MASALA

Ingredients:-
200 gm cottage cheese(paneer) 
4 tblsp refined flour(maida) 
2-3 garlic buds (lahsun) 
1/2 cup water
1/2 tsp red chilly powder(lal mirch) 
1/2 tsp chat masala
salt to taste
1/2 cup bread powder
1 tblsp semolina (sooji) 
4 tblsp sesame seeds (til) 
a pinch of dry red colour (sookha lal rang) 
oil for frying


Directions:-

• Cut thick triangular paneer slices. Sprinkle salt and chat masala on both the sides and keep aside.
• Mix remaining ingredients in a bowl and make a batter.
• Dip paneer slices in the batter and coat it on all the sides.
• Heat oil at low flame.
• Deep fry all paneer slices until golden brown.
• Take them out on a kitchen paper so as to soak extra oil.
• Serve hot with some sauce or chutney.

PANEER KORMA

Ingredients:-
250 gms Cottage Cheese (Paneer) 
4 Tomato (Tamatar) 
3 Onion (Pyaj) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Mava
1 cup Cream (Malai) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Garam Masala 
2 tblsp Clarified Butter (Ghee)


Directions:-

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

PANEER KOFTA

Ingredients:-

For Koftas:
200 gms Cottage Cheese (Paneer) 
2 Potato (Aloo) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Garam Masala 
2 tblsp Cornflour 
Oil for frying

For Gravy
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
Coriander Leaves (Dhania Patta) 
1/2 cup Curd (Dahi) 
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera) 
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/4 tsp Garam Masala 
1 Bay Leaf (Tej Patta) 
2 tblsp Clarified Butter (Ghee) 

Directions:-

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

PANEER MAKHANWALA

Ingredients:-

250 gms Paneer 
200 gms Fresh Cream (Malai) 
200 gms Tomato Puree (Tamatar Ka Raas) 
2-3 tblsp Butter 
2 tblsp dried Fenugreek Leaves (Methi Ke Patta) 
1/2 tsp Red chilli (Lal Mirchi) Powder 
1/2 tsp Garam Masala Powder 
2-3 Green chilli (Hari mirch) 
As per taste Salt (Namak)

Directions:-

• Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
• Add the cream and garam masala powder and cook further for 2-3 minutes.
• Add the paneer pieces and cook for a minute.
• Serve hot garnished with coriander.

CHILLI PANEER

Ingredients:-
350 gms Paneer 
2 tsp Salt 
1 Egg 
1/2 cup Corn Flour 
1 tsp Ginger-Garlic Paste 
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce 
2 tbsp Vinegar 
1/4 tsp Ajinomoto 
Oil for frying 
Little Water


Directions:-

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander

KADHAI PANEER

Ingredients:-

250 gms Cottage Cheese (Paneer) 
3 Capsicum (Shimla Mirch) 
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
1 tsp Red Chili Powder (Lal Mirchi) 
2 Bay Leaf (Tej Patta) 
4 Cloves (Lavang) 
1 piece Cinnamon (Tuj/Dalchini) 
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

Directions:-

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

PANEER BAGH-E-BAHAR

Ingredients:-

1/4 cup cashewnut paste 
1 tsp sugar (cheeni) 
1 cup yellow capsicum (shimla mirch) chopped
1 cup Tomato (Tamatar) chopped 
1 tsp garlic (lasan) finely chopped
1/2 cup fresh cream (malai) 
1 tsp pepper 
1 cup pineapple chopped
2 tblsp Tomato (Tamatar) sauce 
2 green chillies vertically cut
2 tblsp refined oil (tel) 
1 tsp salt (namak) 
200 gms paneer cubes 

Directions:-

• Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
• Make a paste of cashewnuts along with fresh cream
• Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
• Mix in cashew paste.
• Stir fry capsicum in cashew mixture in high flame flame.
• Mix in pineapple and tomatoess and stir till cooked.
• Mix in paneer, tomato sauce, salt and pepper.
• Stir fry it for 5 minutes and mix in sugar.
• Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
• Serve hot with tandoori roti.

PANEER PASANDA

Ingredients:-
500 gms Cottage Cheese (Paneer) 
6 Onion (Pyaj) 
400 gms Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Cream (Malai) 
1 cup Curd (Dahi) 
100 Butter
1 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala 
1/2 cup Milk 


Directions:-

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
• Take off the fire and serve hot

PANEER COCONUT GRAVY

Ingredients:-
250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj) 
4 - 5 cloves Garlic (Lasun) 
1 " long piece Ginger (Adrak) 
4 Tomato (Tamatar) 
Coriander Leaves (Dhania Patta) 
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera) 
1 tsp Coriander Seeds Powder (Dhania Powder) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk 
1 tsp Lime or Lemon Juice (Nimbu) 
2 tblsp Clarified Butter (Ghee)


Directions:-

• Cut paneer in squares.
• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leave

PANEER TIKKA MASALA

Ingredients:-
250 gm cottage cheese (paneer) 
100 gm curd (dahi) 
2 onion (pyaj) 
2 tomato (tamatar) 
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste


Directions-

• Cut round slices of tamatar and pyaj and keep them aside.
• Cut paneer in cubes.
• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
• Now add paneer cubes and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
• Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it.
• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
• Add finely chopped tomato and cook until oil floats on the surface.
• Then add kaju paste and cook for 5-10 minutes.
• Then add all the spices and cook for 2 minutes.
• Lastly add paneer cooked in oven and cook for 5 minutes.
• Garnish with coriander and serve hot.

PANEER TAASH KABAB

Ingredients-
1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste


Directions:-

• Slice paneer into seven pieces.
• Mix well all the marinade ingredients and spread evenly on the cut paneer.
• Keep aside for 10 minutes.
• Spread mint chutney evenly on the cut paneer.
• Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
• Stack each layer of cut paneer one on top of the other, by repeating the process.
• Make a mixture of cream and crushed black pepper and pour out over the top layer.
• Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
• Cut into desired equal sizes.

Stuffed Eggs

Ingredients:-
4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying


Directions:-

• Heat the oil / ghee in a frying pan and fry the onions till golden.
• Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
• peel the shell and cut the hard boiled eggs into half lengthways.
• Take out the yolks and add to the frying mixture.
• Cook for another 5 minutes and remove from the heat and allow to cool.
• Stir the corn flour into the beaten egg, making a batter.
• Place the breadcrumbs on a flat dish.
• Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
• Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
• Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
• Remove and drain on a paper towel.
• Serve garnished with fried liver, coriander leaves and with chutney or sauce.

Kashmiri Pulao

Ingredients:-
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste


Directions:-

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

HYDERABADI BIRYANI RECIPE

Ingredients:-
350 gms Basmati Rice 
200 gms Potatoes 
200 gms Carrots 
100 gms Onions 
4 Green Chilies 
30 gms Ginger 
20 gms Garlic 
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder 
1 cup Curd 
1 tsp Saffron 
2 tbsp Milk 
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves 
4 tsp Rose Water 
50 gms Cashewnuts 
50 gms Almonds 
25 gms Raisins 
120 gms Ghee 
Salt To taste


Directions:-

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

VEGETABLE BIRYANI RECIPE

Ingredients:-
2 cups Basmati Rice 
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion 
2 Finely Sliced Green Chillies 
Salt to taste 
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung) 
1/2 tsp Black Pepper Powder
4 Tomato 
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds 
3 tbsp Dry Fruits (cashew nuts, raisin)


Directions:-

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

Korean cucumber salad

INGREDIENTS

* 1/4 cup white vinegar
* 1/4 teaspoon black pepper
* 1/2 teaspoon red pepper flakes
* 1 teaspoon vegetable oil
* 2 tablespoons sesame seeds
* 1 cucumber, thinly sliced
* 1/2 green onion, sliced
* 1/2 carrot, julienned

DIRECTIONS

1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Salmon fishcakes

Ingredients:-

• 350-500g cold mashed potato
• 418g tinned salmon, preferably organic
• 15g unsalted butter, melted (if the mashed potato hasn't got any butter in it)
• Fat pinch cayenne pepper grated
• Zest of 1/2 lemon
• Salt and pepper
• 1 egg
• FOR COATING AND FRYING:
• 2 eggs
• 100g matzo meal, preferably medium
• 50g unsalted butter
• 2 tablespoons vegetable oil
• Directions:-
• 1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
  2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
  3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.