Stir Fried Vegetable Rice

I love the mild flavor of Classic Vegetable fried rice.Without the addition of Ajinomoto, it can be replicated in our day to day cooking in every household.The perfectly cooked rice grains and the crunchy and not-so boiled veggies would make your recipe a grand success ! :)

The colored vegetables with a mild flavor of garlic and pepper has been an easy-to cook Chinese recipe.Give it a try and munch it on with a Manchurian side dish.(coming soon..) or a simple ketchup.

INGREDIENTS

• Basmati Rice 1 cup -Washed and Soaked for 15 mins
• Water 2 cups
• Baby corn cut into tiny pieces
• Green,Yellow,Red Capsicum -3 cut into tiny pieces
• Carrots,Beans cut into small pieces
• Spring onions- 1/2 cup finely chopped
• Spring onion greens- 1/2 cup -reserve a portion for garnish
• Soy sauce 1 tsp
• Chilli sauce (optional)
• Garlic 5 nos finely chopped
• Olive oil
• Black pepper to taste
• Salt to taste
• Sugar 1 tsp

METHOD:

• Boil 2 cups of water with a drop of olive oil.Once it starts boiling add the Basmati rice (1 cup) and cook it covered.Open and stir frequently and ensure all the water is absorbed and the rice is almost cooked Not so mushy nor under-cooked.Switch off the flame.
• In a kadai,add olive oil,sugar,garlic pieces,spring onions and give a stir.Now add in the Carrots,Beans followed by baby corn pieces.Cook in medium high flame and stir briskly.Now  add the  capsicum and mix it well.
• Now once the vegetables are stir fried for 5 mins(make sure its not over cooked ) add in the soy sauce,green chilli sauce,pepper and salt
• Now add in the spring onions green and stir fry the veggies in high flame for 2 mins.
• Add in the basmati rice and mix it gently without breaking the grains.
• Serve it hot with a perfect side dish.

Paratha Roll Bites/Pinwheels With A Fusion Twist

My kiddos all time favorite is Aloo Paratha.I normally mix n match most of the grated vegetables and add to parathas and there it goes off in a jiffy.This time I wanted to make a snack recipe that fits in my little ones snack box.Thus arrived with this recipe which was an instant hit with my family.You can make this for an evening snack as well.There are many versions you can make with this recipe as you explore your creativity.

I love the idea of pinwheels which makes it bite size and easily snackable.Hence born this creation of mine.I have sauted the rolls in ghee in the final stage.I even had two other options in mind.One was to bake it and the other was to deep fry with a coat of corn flour. You can try any of these and enjoy this most delectable snack .You can use any left over parathas and make this as a quick snack.

Who doesn't love pizzas.To keep it healthy,I chose to use the pizza sauce as a spread on Aloo Paratha made of wholewheat and soya flour.The texture of Parathas were super soft.There comes another secret ingredient that we love as a family-Veg Mayonnaise. Normally we make Coleslaw Salad and serve  it up with brown bread toast and Voila ! The roll ups were amazing and the taste of pizza sauce with a Mayo twist made the taste buds craving for more.

Ingredients:

For the Aloo Paratha:

1. Whole wheat flour 1 cup
2. Soya flour 1/4 cup
3. Potatoes boiled and mashed  2 small 
4. Salt
5. Water to knead dough.
6. Butter 1 tsp

Rest the dough for min 1 hr so that you ll get the required softness

Ghee for toasting.

Fusion Twist Fillings:

1. Pizza Sauce base

• Pizza Sauce spread - readymade or homemade
• Mozarella Cheese grated

2. Mayonaisse Base(Almost like Coleslaw salad)

• Veg Mayo  as required
• Onions very finely chopped 1 small
• Cabbage/Carrots very finely shredded
• Tomato ketchup 1 tsp
• Salt very little to taste
• Chopped coriander leaves
• Dash of pepper

Method:

• Roll 2 Parathas and cut them into 2 big squares.Remove the extra dough and use for subsequent parathas.Cook the parathas with little ghee.

• Spread the 2 fillings in each of the parathas like below,

• Now place one square over the other and start rolling.Close the edges with a mixture of atta mixed with water and seal it tight.This ensures your filling doesn't ooze out.

• Now cut into small roll bites and press it tightly and toast it with ghee on all four sides. 

-  Alternatively you can try to bake it after coating with milk/deep fry after coating in corn flour-water mix.

Serve it hot.Goes well as a starter or an evening snack.The blend of pizza sauce and mayo combination is truly a delight to your taste buds. 

Enjoy it hot ! 

Quick BabyCorn Peas Layer Biryani

Authentic Layer Biryani dressed up in layers,with roasted onions and saffron flavour ,dry fruits is an all time favorite for biryani lovers.(Coming with a yummy recipe soon).But if you are running short of time and wanna quickly relish a flavorful layered biryani,you should try this easy dressed-up- in-minutes recipe.
I have taken babycorn and peas for this dish,one can mix and match different vegetables for this biryani.

What you need:

1. Basmathi  rice 1 cup
2. Ghee 
3. Cardamom,cloves,cardamom,bay leaf,Marati moggu(this gives nice flavour for biryani) as per your flavours
4. Ginger 1 small piece
5. Garlic 4 to 5 pods
6. Green chillies 2 to 3 as per your taste
7. Onions  2 sliced
8. Tomatoes 3 chopped
9. Red chilli powder
10. Turmeric powder
11. Coriander powder
12. Biryani/Garam masala
13. Kasuri methi
14. Coriander leaves
15. Dry fruits as per your choice
16. Boiled Babycorn cut into 1 inch thin slices and boiled peas
17. Lemon juice 2 tsp
18. Salt to taste

How to Proceed:

Step 1: Cook basmathi rice(as per the instructions) after soaking for min 30 mins until its nice and fluffy with each grain separate.Make sure you do not overcook it.

Step 2: Fry raisins,cashews,badam in ghee and keep it separate

Step 3: Parallely,chop babycorn into 1 inch long little thin pieces.Boil both baby corn and peas in water until cooked.

Step 4: In a mixer or gently smash greenchillies,ginger and garlic pods and set aside.

Step 5:Heat oil in a kadai with ghee in it.Splutter cinnamon,cloves,cardamon,marati mogu,bay leaf.Fry onions till colour changes.Add the ginger garlic and chilli paste and fry till raw smell fades. Toss in the chopped tomatoes and stir till it is mushy.

Step 6:Add salt,red chilli powder to taste,turmeric powder,coriander powder and add in the boiled baby corn and peas and cook it with light water till the flavours are absorbed in it.

Step 7:Lastly add a tsp of biryani masala/garam masala ,kasuri methi and coriander leaves.

Step 8: Squeeze lemon for added flavour

Note: You can also add a tsp of curd after adding the vegetables.

Layering:

• In a wide bowl,first layer the roasted dry fruits followed by the base masala for biryani.
• Spread another layer of rice and gently level the surface.
• Alternate it up with masala and rice.
• Add 2 tsp of ghee in the middle for flavour.Press the top surface gently.
• Now tilt the bowl upside down using a plate.
• Garnish it with dry fruits and coriander leaves.

Simply mix it up and enjoy the flavorful yummy quick layer biryani :)

Sweet Corn 'N' Palak Paneer Gravy

Palak Paneer has been one of our family's recent favorite. Started out to experiment with colors in the recipe,I thought of adding sweet corn to the dish as Corn and Spinach goes very well in Pasta recipes.The outcome was amazing.The texture of corn and the creamy taste of the palak gravy gave a new lift to the taste.

Its an amazing combo that goes very well with all Indian breads,rice,jeera pulao and what not.Low in calories and with added health benefits ,do try out this flavorful delight and enjoy a healthy and sumptuous meal :)

Ingredients:
Spinach (Palak) 1 bunch
Onions 1 no very finely chopped
Tomatoes 2 nos pureed
Jeera
Red chilli powder 1 tsp
Garam masala1 tsp
Fresh cream 3 to 4 tsp/ to decorate (I have used Amul low fat fresh cream)
Boiled sweet corn 1/4 cup
Paneer cubes  1/4 cup lightly toasted or directly drop in the recipe as you may prefer.
Lemon juice- 1 tsp
Salt to taste
Oil as required

To grind:
Ginger 1 inch piece
Garlic 3 nos
Green chillies 1 to 2 as per taste
Coriander seeds- crushed slightly (Trust me ! This ingredient gives a whole new flavor to this recipe)

Method:

Step 1:  First blanch the spinach leaves by boiling them after thorough cleaning.Let it boil till cooked.Add minimal water to cook and add a pinch of sugar to retain the green colour.After 5 mins switch off the flame.Filter the water and preserve it for cooking.Let the greens cool a while.

Step 2: Once cooled grind all the ingredients under To grind along with palak leaves.

Step 3:In a kadai,pour oil,splutter jeera,fry the onions till cooked  by adding little salt  and add the tomato puree.Let it cook till raw smell goes.Add red chilli powder and give it a mix.Now add the ground green paste and let it boil for 3 to 4 mins.Now add in the corn and panner and boil for a couple more minutes.

Note:Over boiling of greens is not advisable.

Step 4.Finally top it off with garam masala,fresh cream and a little of crushed coriander seeds and lemon juice. Adjust salt.

Steaming hot creamy Palak Corn Paneer Gravy is waiting to hit your plates !

BrokenWheat BisiBelaBath Recipe

The healthy version of normal rice bisibelabath is made using broken wheat(also called sambha godhumai in tamil).The combination of veggies with the broken wheat gives a delicious twist to the taste buds.

I'm sure you would love the taste and texture of this recipe.The only trick here is the water used to cook wheat.Either it ends too dry or watery.But with ideal measurements you can pull it off very well.I have used readymade MTR Bisibelabath powder which gives an amazing flavor to this recipe.

You can find broken wheat here.Broken wheat
The ones used for upma are little finer,but you need to use grainy, slighly broken ones for this recipe


Ingredients:

• Broken wheat 1 cup 
• Toor dal 3/4 cup

Soak the above ingredients in water for min 30 mins.

Other ingredients:

• Oil as required
• Mustard seeds 1 tsp
• Fenugreek/Methi/Vendhayam 1 tsp
• Curry leaves a bunch
• Asafoetida/Perungayam powder 1 tsp
• Small onions 1 cup - Normal onions can also be used but shallots give amazing flavour.
• Tomatoes chopped 1/2 cup
• Veggies of your choice.I added carrot, beans,potatoes, peas- veggies like drumstick,white pumpkin gives authentic taste.
• Tamarind water from a small ball sized tamarind approx 1/4 to 1/2 cup
• Bisibela bath powder - I used readymade MTR ones. - 5 to 6 tsps.
• Coriander leaves for garnish
• Cashews-1/4 cup fried in ghee
• Jaggery 2 to 3 tsp.
• Red chilli powder - as per taste.
• Water - nearly 51/2 to 6 cups of water

Method:

• In a pressure cooker ghee+oil,splutter mustard seeds followed by fenugreek and cashews.
• When its slightly brown drop in curry leaves and asafoetida powder and give a stir.
• Pop in small onions and mix well till it turns slightly in colour and gives flavour.
• Add in tomatoes.Add half of salt now for faster cooking.
• Once tomatoes are mushy,add in tamarind water ,jaggery and MTR Bisibelabath powder and let it boil for 5 mins.
• Now add in the chopped veggies and give a mix.
• Next step,add in soaked wheat+dal draining the soaked water.
• Check salt.Add red chilli powder for added colour and spice.
• Close the cooker lid and cook for nearly 7 to 8 whistles or close to 25 mins in medium flame.
• Once pressure is released give a stir and pour 2 to 3 tsps of ghee over it.

Garnish with coriander and fried cashews.Potato chips/raita is a great accompliment to this recipe.

P.S: The broken wheat takes a bit long time to cook but worth the wait I promise ! :)

Tip:

• You can adjust the tsp of bisibela path powder /red chilli powder for more spice versions.
• Jaggery gives a good taste and balancing flavour.It is purely optional.
• If you find the recipe little watery after opening from pressure,just give a quick boil for few mins and you get the right consistency ! :)

Enjoy this delicious recipe and share your valuable feedback.

Chickpea Ragi Cutlet (Kabuli Chana N Ragi Cutlet-No Potato/Bread)

Chickpea is a rich source of protein.We make chole/chana pulao frequently with chickpea.
But this combination of chickpea n ragi flour makes this cutlet even more healthier with the added goodness of ragi which is a powerhouse of proteins ,minerals and amino acids.
This "no potato or bread' cutlet is instantly healthy and does more good for kids as well.
Enjoy this tangy delicious nutritious power packed snack without guilt and as a diet snack.

More nutritive info:
Chickpea
Ragi

Ingredients:

Kabuli chana/chickpea 1 cup soaked in water for min 8 hrs and boiled.
Ragi flour 1/4 cup or more desired to adjust consistency (If you any health mix powder,you can add it as a quick fix)
Green chillies chopped finely
Onions chopped finely
Thick Curd 2 tsp
Rava 2-3 tsp

Lemon juice from medium size lemon
Coriander leaves finely chopped
Chat masala as desired
Amchur powder 1 tsp
Red chilli powder to taste
Turmeric powder a pinch
Salt to taste
Pinch of pepper powder.
Oil as needed

Method.

Slightly dry roast Ragi flour to prevent the raw smell and faster cooking when shallow fried.
Mash the chana well and add curd and rava to it.Mix it up well.Add all other ingredients to it.
Knead it till you get a firm dough consistency.
Shallow fry in 2 to 3 tsp of oil/olive oil.
Use more oil if you need it more crispier.Baked version of this is quiet tasty as well which i shall post soon.

Alternate Method: Instead of ragi flour,you can use boiled ragi semiya/sevai.Mash and mix with rest of the ingredients.

Yummilicious Tangy Potato/Bread free Cutlets are sizzling hot.Enjoy it with a cup of hot coffee/tea.
Stay healthy!Stay happy!

Cheesy Rava Balls Recipe(No potato/bread)

Good old Rava upma with a twist ! This crunchy snack is an adaptation from a cookery show.I have modified the coating for this fried snack with healthy ingredients( oats,corn flakes and flaxseeds). The cheese stuffing really melts in the mouth when you dig a bite into it.Try this mouth-watering fried snack with a healthy magic added to it.The traditional rava upma recipe is served with a twist in this snack recipe.

The balls can be shaped as cutlets and shallow fried or baked.

Ingredients:

For the rava upma:

Oil/ghee for additional taste
Mustard seeds
Split yellow dal
Curry leaves
Green chillies chopped very finely or use little red chilli powder for kids
Onions chopped finely
Salt to taste.
Hot Water 2 1/4 cup
Rava 1 cup

Stuffing
Amul Cheese Slice Cut into small squares./cheese cubes/mozarella cheese

Coating
Flaxseeds 2 tsp
Oats 1/4 cup
Corn flakes - 1/4 cup( i used organic corn flakes)

Milk as required to dip the balls.

Method

1.Prepare rava upma,by adding mustartd seed and dal in oil and once they turn brown add in chopped green chillies and onions.
2.Now add in the rava and give a stir till the rava turns light brown.
3.Check salt and add required boiling water and cook it in upma consistency.
4.Garnish with curry leaves.

Next,
5. Mixie the ingredients for coating into a fine powder.
6. Once the upma is cooled,take a small ball out of it.Keep 2 to 3 cheese squares inside it as stuff  and roll it like a ball again.

Next,
Dip each ball inside milk for the coating to stick to it and gently toss the balls in the oats-corn flakes powder and deep fry in medium hot oil.

Crispy hot cheesy rava balls are ready to roll :)

Wholewheat Almond 'N' Chocolate Muffin

Eggless butterless yummy muffins.
This delicious muffin is a healthy snack box recipe for kids.I have used Maida in a very less quantity and palm sugar instead of white sugar, hence you can have a guilt free snack for kids and elders at home ! It can be easily prepared in one hour time.Goodness of badam gives a crunchy twist to this healthy recipe.

Ingredients

Dry Ingredients
Wholewheat flour 1/2 cup
Maida 1/4 cup
Hershleys cocoa powder 2 tsp
Baking soda 1/2 tsp

Palm Sugar powdered 1/2 cup
Salt 1/4 tsp


Wet Ingredients
Water(chilled) 1/2 cup
Oil or melted butter(I used refined oil) 1/4 cup
Vanilla essence 1 tsp
Condensed milk 2 tsp

Others
Sliced almonds 1/4 cup - tossed in flour to prevent sinking to bottom.
Lime juice  1 tsp

Method:
Preheat the oven to 180 degrees

Meanwhile,
Sieve the 4 dry ingredients thrice and mix in salt and sugar and kept aside.
Mix the wet ingredients in a bowl and stir briskly till all oil is mixed up well.
Toss the dry into wet ingredients and add the almonds to it.

Just before keeping the muffins into oven,mix in the lemon juice and stir gently.
Pour the batter(should be running consistency and not too thick like cake batter) into the muffin mould.
Bake the muffins for 30 to 35 mins till it is cooked well.

With very less oil,this recipe turns out be too soft and fluffy.You can add in more condensed milk and reduce the sugar if needed.
Serve this  healthy delight to your kids and enjoy a guilt free snack.
Happy Munching :)

Baby Corn Samosa Bites

This quick savory comes handy for an evening snack for toddlers and elders as well.
Relish the samosas with hot chai or coffee :)

Ingredients:

For the outer cover

• Maida 1 cup
• Salt to taste
• Ghee 1.5 tsp
• Sugar a pinch
• Ajwain optional
• water as needed

For the filling

• Baby corn shredded finely
• Onions chopped finely
• Jeera seeds
• Green chillies chopped or red chilli powder
• Garam masala
• Amchur powder
• Chat masala
• Lemon juice
• Kasuri methi 
• Coriander leaves
• water little

Method:

1. For the outer cover,knead the ingredients given using water needed into a firm dough.
2.Now in a kadai,pour oil,splutter jeera and fry onions till brown,
3.Add in green chillies if using.
4.Fry the baby corn mixture and add salt.
5.Add all the spice powders as per taste.
6.Sprinkle water and let the baby corn cook for 5 mins.- Slightly crunchy texture can be retained.
7.Garnish with lemon juice,kasuri methi and coriander leaves.

The filling should not have moisture.Stir in high flame for last few mins so that all the water is absorbed.

Tip:
Add a little corn flour if the filling is watery.
Final Step for Samosa:

Now roll the maida dough and shape like a triangle pocket.Fill the baby corn stuff and seal the edges with maida water paste.Fry in hot oil and serve with ketchup.

Yummy Crunchy Babt Corn Samosa is hot and ready to serve :)

Eggless Orange N Tutti Fruity Cake

This is my recent favorite bake.The spongy texture is just amazing that you cannot just stop with one bite.To make a even better healthy version of this you can replace 1/4 cup of maida with whole wheat flour.

Ingredients:

1 1/4 cup maida
1 tsp baking powder
1/2 tsp baking soda
pinch of salt

1 cup condensed milk
1 tsp of powdered sugar (optional)
1/2 cup orange juice (fresh juice gives best results)
1/2 cup oil or butter melted.
1 tsp vanilla essence.
 1 tsp lemon juice

1 tsp orange zest.
tutti fruity 1/4 cup dusted with some flour.

Method:
Preheat the oven to 180 degrees.

Sieve all the dry ingredients minimum thrice to get airiness in the cake.
Mix all the wet ingredients and beat till smooth and creamy.

Mix both together until a thick batter is formed.Do not overmix.
Add orange zest and tutti fruity and give a quick stir.

Pour it into a cake tin bake for 30 to 40 mins till a tooth pick inserted in the center comes clean.

Delicious spongy Orange cake is ready to indulge :)

5 lentil dosa/adai/chila With Brown Rice

This recipe is rich in protein and is a healthy option when you want to prepare breakfast/dinner.
Since this uses brown rice it is even more healthy compared to normal adai/chila/dosas.

INGREDIENTS:
1 cup whole green moong dal
1/4 cup yellow split moong dal(pasi paruppu)
1/4 cup chana dal
3 tsp tuvar dal
2 tsp urad dal
2 tsp brown rice

Green chillies and red chillies to taste
Ginger 1 slice
Small onions finely chopped
Asafoetida 1/4 tsp
Curry and coriander leaves chopped finely

Tip:
For making this more healthy,you can add a drop of castor oil to the grinded mixture which relieves the gas formed in dhals.

METHOD:
Soak the dal and rice together for minimun 6 hrs or preferably overnight,
Cleanse the dal and drain the water.
Add all the ingredients except onions and grind it.
Now grind it dosa or adai consistency.
Check salt and add small onions,asafoetida and remaning curry and corainder leaves.

Tasty and Healthy version of lentil dosa with minimum rice added.
Healthy alternative to regular adais/pesarattu version.
Relish with tomato/coconut chutney.

Tomato Chutney With a Healthy Twist

Tomato chutney is an all time favourite at my place.Who would not love it.

My little one loves it since he was 1.5 yr old.Goes well with bread,dosa,idly,rotis and what not !!.

With so much of health consciousness mounting up all around us ,I was trying to add some healthy ingredients to the usual onion tomato chutney I make but made sure no specific flavour overshooted.

My son enjoyed it with crispy dosas! :)

Ingredients:

Tomatoes 3 nos cut

Onion 2 nos roughly cut
Carrot 1 no medium size

1 fistful curry and coriander leaves (believe me its healthy n works wonders)

Red chilly as per taste

salt to taste

Flax seeds 1 tsp

Peanuts 1 tsp

Tamarind- small piece (optional)

Oil - very little.

Method:

In a kadai,fry onions and tomatoes along with carrot chopped in oil till the carrots are tender.

Add red chillies,salt,curry and coriander leaves,tamarind

Saute for some more mins.

Finally add flax seeds and peanuts and give a stir,

Once cooled,mixer it.

Serve it with hot dosas/idly.Tastes Just Divine :)

Vegetables N Cheese Pizza

Pizzas made at  home are a quick  health fix snack .With few simple ingredients you can mix and match the veggies and give a treat to your taste buds with this pizza recipe.

Whole wheat pizza base:
I tried this recipe from Sharmis Passions and the result was just Vow.
Ditch your maida based pizza which are very harmful to your health and try this wholewheat base.
Whole Wheat Pizza Base


Ingredients:
Mozarella cheese finely shredded
Amul cheese cubes
Butter
Vegetables of your choice( Capsicum-all colours,Tomatoes,Onions,Sweet Corn)-You can even add boiled carrots/peas.
Oregano
Salt n Pepper
Red chilli flakes
Pasta sauce-readymade.
Tomato sauce

Method:
In a pan,quick toss all the veggies in butter.Add salt taste and a dash of pepper.Sprinkle oregano for taste.
I prefer slightly roasting the veggies rather than directly adding in pizza base.

Take the pizza base.Spread sufficient pizza sauce on it
Sprinke amul cheese cubes.(adds good flavour).
Now arrange the vegetable mixture in your favourite design over the cheese.
Now add a dash of tomato sauce over it.
Cover the pizza base with sufficient mozarella cheese.
Drizzle pepper and red chilli flakes over the cheese carpet :)
Top it off with oregano and a dollop of butter.

Bake in a preheated overn at 160 C for 15 mins or till the base is cooked.

Gobi Badami Masala (Cauliflower cooked in badam base)

This deliciously creamy gobi masala is a healthy alternative to the traditional kaju laden creamy gobi dishes.Here the badam soaked in milk when grinded to a fine paste gives a creamy texture and a great taste to this lip smacking gravy.
Badam is a rich source of healthy fat and aids in weight loss as well.

 

Ingredients:

Paste 1:
Onion 2 nos chopped
Ginger 1 inch piece
Garlic 3 to 5 pods
Green chillies 1 no
Cinnamon 1 strip
Red chilli powder 1 tsp
Dhaniya Powder 2 tsp
Salt to taste
Turmeric powder 1 tsp

Paste 2:
Tomatoes 5 nos

Paste 3:
Grind Soaked badam(6 to 8) in milk

Others:
Kalpasi
Oil
Jeera
Milk
Cauliflower florets cleaned and parboiled
Coriander leaves
Garam masala
Kasuri Methi leaves
Salt to taste.

Method:
In a kadai,splutter jeera seeds in oil/butter.
Add  black stone flower or kalpasi.
Fry Paste 1 and paste 2 in order till raw smell goes.

Add cauliflower florets and bring to boil.
Once cooked,add Paste 3 and let it simmer for few more mins.add milk to adjust creamy consistency.
Add garam masala and sprinkle  coriander leaves and kasuri methi and switch off.

Relish gobi masala in badam base.Fat free recipe to relish with naan,roti,poori or rice.

Vegetable Pulao Delight

Vegetable Pulao Delight is my go-to recipe during busy mornings.
It has simple ingredient list and no special grinding is needed.
Fry,toss up with rice and relish the flavours !

Ingredients:

1. Bay leaf
2. Star anise
3. Cinnaimin clove little
4. kalpasi
5. Onions
6. Salt
7. Carrot beans cauliflower peas parboiled
8. Corainder powder
9. Pepper
10. Turmeric little.
11. Slit green chillies
12. Garlic pieces don't fry just drop in
13. Add water
14. Cooked rice.
15. Coriander

Method:

In a kadai,splutter bay leaf,a piece of star anise,cinnamon,clove amd kalpasi.
Fry onions and add a pinch of salt for easy cooking.
Add green chillies.
Add the parboiled veggies and give a toss.
Add the 3 powders - dhania,pepper and turmeric.
Add littler water and throw in the finely chopped garlic pods.
Let the veggies be covered and absorb all the favours.
Now add the boiled rice and adjust salt and garnish with coriander.

P.S: I have skipped jeera and ginger flavours to this recipe and has a new dimension to the normal one.