Aaloo Dhum Biryani

Ingredients

Onions-2 big size.
Garlic-2(full).
Ginger-2 inch piece.
Potato-4 medium size.
Carrot-1 medium size.
Rice-1 kg.
Coriander seeds-2 table spoons.
Dry coconut-2 inch piece/2 tb spoons grated powder.
Garam masala-2 table spoons.
Oil- as required.
Fresh Pudina-2 table spoons.
Fresh Coriander-2 table spoons.
Green peas -2 table spoons.

Process:

Before we starting the process,
Soak the rice for 30-40 minutes, then cook the rice half boiled. Drain the excess water.

  Now take a kadai on stove and drop 4 table spoons of oil into it, wait until the oil get heated. Fry the chopped onions and put aside. Put ginger-garlic paste and wait until it get golden colour, then add potato and carrot pieces and green peas. Mix the entire mixture and allow it for fry,put the lid and leave for 10 minutes at low flame. After 10 minutes open the lid and add garam masala and coriander leaves to it. Mix well and leave for 5 minutes then put off the flame.

Now add the prepared mixture to the rice as layers as shown in the pictures(like this layer 1-rice,layer 2-masala mixture layer 3-rice...). At last add fried onions and pudina leaves .
Close the mouth of the vessel with a lid and put some weight on it or close the edges with wet atta,we generally used to make roti. Allow them for 10 minutes at low flame.

Finally open the lid and mix the rice and then serve.

Enjoy the taste of Aaloo Dhum Biryani.

Beetroot Manchuria

Ingredients:

For Veg Manchurian Balls

1/3 cup Maida (all purpose flour)
2 tablespoons Cornflour (corn starch)
3/4 cup grated Beetroot (Gajar)
3/4 cup grated Cabbage
1/2 cup finely chopped Capsicum
1 finely chopped Green Chilli (Hari Mirch)
1/2 teaspoon Pepper Powder
1 pinch Ajinomoto (MSG), optional
1 teaspoon + for deep frying Cooking Oil
Salt.

For Gravy

2 teaspoons crushed Ginger
2 Green Chillies (Hari Mirch), slit and cut into halves
1 tablespoon minced Garlic (Lasoon)
2 tablespoons finely chopped Spring Onion
1 tablespoon Cooking Oil
2 tablespoons Soya Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup
1 teaspoon Pepper Powder
2 tablespoons Cornflour (corn starch)
1 cup + 2 cups Water
Salt.

Process:

Take a bowl, add grated Beetroot, grated cabbage, chopped capsicum and chopped green chilli, 1 teaspoon oil, pepper powder, a pinch of ajinomoto (MSG), maida, cornflour and salt.
Mix all ingredients properly. Prepare small round shaped balls from the mix. Do not add water in the mix for making balls as water from vegetables will be sufficient to bind them. In case mix is not binding properly and small balls cannot be made, add some water in the mixture.
Heat oil in a kadai (pan). Deep fry prepared balls on medium flame until bubbles disappear. Drain excess oil and transfer them to plate (spread kitchen paper napkin on plate to absorb excess oil).
Dissolve 2 tablespoons cornflour in a 1 cup normal water. 2 Heat 1 tablespoon oil in a pan. Add
minced ginger, minced garlic, chopped green chilli and chopped spring onion. Sauté for a minute. Add soy sauce, chilli sauce and tomato ketchup; sauté for a minute. Pour 2 cups water, pepper powder and salt. Bring mixture to boil over medium flame. When it starts boiling, let it boil for a minute. Add dissolved cornflour in a pan. Mix all gravy ingredients properly. Cook it on low flame for 1-2 minutes. Add deep fried balls and cook for 3 minutes over medium flame. Turn off flame and garnish it withchopped spring onion.
  Enjoy hot and spicy veg beetroot and cabbage manchuria.