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This is a nice recipe for all those lovers of spicy vegetarian gravies…

Ingredients:

• Onions - 3
• Tomato - 6
• Cauliflower Big -2
• Potatoes -3
• Cashew nuts - 11 to 13
• Salt - to taste
• Cardamoms - 1 inch piece
• Oil - 3 table spoons

Grind together:

• Poppy seeds - 2 tea spoons
• garlic - 4 flakes
• turmeric - 1/4 tea spoon
• ginger - 1 inch piece
• chili powder - 2 tea spoons
• Coconut Scraped - 1/4 cup

The method of preparing it:

1. Cut the onions and potatoes into long pieces.
2. Fry in a little oil separately till brown and keep aside.
3. Fry cashew nuts in ghee.
4. Cut the cauliflower into small flowerets.
5. Soak in salted water for 10 minutes.
6. Wash well and boil in salted water for 2 minutes.
7. Fry cardamom and cinnamon in oil and add ground masala.
8. Fry well and then add cut tomatoes.
9. Continue flying with cauliflower pieces.
10. Pour enough water and cook till gravy becomes thick.
11. Add fried potatoes, onions and cashew just before removing from the fire.
12. Garnish with coriander leaves.

Note: To grind poppy seeds in a mixer grinder soak it in very hot water for 15 minutes. Drain water and grind along with other ingredients.

In this you can make this delicious vegetarian cauliflower gravy which is very tasty and at the same time does not consist of much of calorific material.

The added advantage being that it can be made within a span of half an hour and can be had as a side dish with most of the items. Hope everyone who tries it likes it and post your comments back to us. On how was the experience of making it and how it tasted…

Have a party in the house? Want to make some really lovely dessert here is the recipe…

Ingredients:

Group 1

(Soak and mash together)

• Finely chopped china grass - 10gms
• Hot water - 1 ½ cups

Group 2

(Mix Together)

• Tender coconut water - ½ cup
• Finely cut tender coconut pulp - ½ cup
• Condensed milk - ½ cup
• Fresh milk - ¼ cup
• Fresh cream - ½ cup
• Vanilla essence - few drops

Group 3

• Sugar - ½ cup

Group 4

• Grated milk chocolate bar - 1
• Roasted , sliced almonds - 10

Method of Preparation:

1.       Mix Group -1 together in vessel and allow it to soak for 10 minutes. Mash it in a mixer grinder.

2.       Mix Group - 2 ingredients separately in a vessel and keep aside.

3.       Take group -1 in a large micro wave bowl and on micro-on-high for 7 minutes stirring once in between.

4.       Add Group -3 and micro-on-high for another 2 minutes.

5.       Mix well for the sugar to dissolve and pour it in the vessel in which Group -2 is kept .Stir evenly and gently.

6.       Transfer to a decorative glass dish and allow it to get set.

7.       Decorate with Group - 4 ingredients and serve chilled.

Soaking time - 10 minutes

Preparation time - 7 minutes

Cooking time - 9 minutes

Standing Time - 1 minute

Setting Time - 10 minutes

Yield - 15 servings

Now the delicious desert is ready. Taste it and enjoy and do not forget to post your experience on our recipe.

suhag

Take two cups of basmati rice and wash it well before cooking. Then take rice with 3-3/4 cup of water and little amount of salt (according to your taste) added to it along with 2 tbsp of dry fruits. Cook it in a pressure cooker or in a pan or in microwave.

Slice all the vegetables into small pieces and fry each one of it separately with oil and fry the green peas also.

Then take 1 tbsp of oil in a pan and add mustard seeds, cinnamon, green chili and cloves, caraway seeds powder, black pepper powder and stir for 30 Sec. Then add sliced onions and fry them slightly in fat in open pan for a minute till they get pink in color.

Then add red chili powder and salt and stir it. Now add finely chopped tomatoes and fry them till they are properly cooked. Then take the yogurt and blunder it for just 2 rotations in such a way that the yogurt becomes fine.

Add this fine yogurt and stir well and heat it for about 10 seconds. Add all the fried vegetables and the cooked rice and mix it gently with very light hands in such a way that the rice grain doesn’t break and Cook it for 3 minutes.

Take this cooked vegetable biryani out in a serving dish and Garnish it with dry fruits and green coriander leaves.

And now the vegetable biryani is ready to be served hot with raita and pickle.