veg recipes

Veg recipe

Green channa or Sweet corn biryani

INGREDIENTS
2 cups green chana - dried and soaked overnight or 3 cups choliya or 2 cups sweet corn or 2 cups boiled green peas
2 carrots - diced
10 almonds- blanched and then sauteed lightly in desi ghee or white butter
3 cups basmati rice
5 onions - cut in half and sliced length-wise
2 tbsp ghee
For spices-6 green cardamom
6 cloves
2" piece cinnamon
10 pepper corns
3 tsp jeera
1 tsp mustard seeds
1 pinch nutmeg powder

2 bay leaves
2 sprigs curry leaves

To Garnish-fried onions, coriander leaves and rose water ( if desired)

METHOD
Boil the green chana with 1 tbsp grated ginger and salt to taste.
Boil rice with twice its quantity of water and adequate salt, until almost done (al dente) add 1 tsp of fresh lime juice and drain off the excess water.
Heat 1 tbsp ghee in a pan and add 2 tsp jeera to it.Add the onions, fry until pearly white (do not brown) then add the rice and mix well. Keep aside.
Heat 1 tbsp ghee in a non-stick pan, add bay leaves and curry leaves and 1 tsp jeera and mustard seeds.Add the vegetables and chana or peas or sweet corn and saute till the vegetables are cooked. Add salt, red chillies and garam masala.
Mix the rice and vegetables together, put into a greased pan and top it up with fried onions.
Cover with aluminium foil and bake in a pre-heated oven at medium heat for about 10 minutes.
Garnish with coriander leaves and browned onion strips; serve hot along with mint raita.

Grand mother's Spicy Multani Moth

Ingredients:
200 gm moth
1 tsp coriander (dhania) powder
1/2 tsp red chilli powder
1" ginger- shredded
2 tsp salt

Tadka (tempering)
2 tbsp desi ghee
2 tsp jeera
3 green cardamom- crushed
3 cloves-paste
2" piece cinnamon-paste
2 onions diced
1" ginger-ground to a paste
3 garlic cloves-ground to paste
2 tomatoes pureed

Garnish
1 sprig coriander(cilantro) leaves
1 onion cut in half and then lengthwise
2 tbsp anardana powder
2 tsp chaat masala
tamarind chutney-to taste

Method:
Soak moth overnight. Put moth with 4 cups water, coriander powder, red chili powder, shredded ginger and salt in a pressure cooker and bring to steam, simmer for about 10 minutes.

In a non-stick pan or wok, heat desi ghee, add jeera and cardamom, add onions and fry until golden brown, add cinnamon-clove paste, ginger-garlic paste, saute for 5 minutes, add tomato puree and saute until oil separates.
Before serving add tamarind chutney (to taste), anardana powder, chaat masala, onions and coriander.

Can be taken along with steamed rice as an accompaniment.