Jeera Pulao

Ingredients:

1 cup Long Grain (Basmati) Rice, 2 cups Water, 11/2tsp Cumin seeds(jeera), 1tbsp oil, salt to taste, 2 Bay leaves, 3-4 cloves, Few whole Black pepper, 1 Black Cardamom.

Method:

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.

When Cumin seeds are done add the rice and salt, mix well. Add water.

When it starts boiling low down the flame of the gas and cover it partially. Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.

Serve the jeera pulao hot with any gravies or raita.

Leelva nu Bhaat

Ingredients:

2 tblsp coriander leaves chopped, 2 tblsp green chilli paste, 2 red chillies whole, 2 cup rice, 3 tblsp oil, 1 tsp mustard seeds, 1 sprig green garlic chopped, 1/2 tblsp ginger paste, salt to taste, a pinch asafoetida, 250 gms broad bean seeds (leelva).

Method:

Clean, wash and soak the rice for half an hour.Remove away all the water.Heat up oil in a kadhai.Mix in mustard seeds, asafoetida and broken red chillies.When they start to crackle mix in leelva and ginger and green chilli pastes.Stir fry for a minute.Mix in rice.
Stir fry for few minutes.

Mix in four cup of boiling water.Lower the heat up to simmer (boil slowly at low temperature) and stir fry until all the water has been absorbed.

Serve hot, decorated with cut coriander and cut green garlic.
 

Tuvar dal ni khichdi

Ingredients:

Clean, rinse the dal & rice together and soak for 45 minutes. Boil 3 cups of water and keep aside.Heat ghee in a vessel, add the cloves, cinnamon and once they change colour, reduce the flame and add the boiling water. Then add the soaked rice & dal, turmeric powder and salt.

Bring to a boil, stir and pressure cook upto 2 whistles.

Vagharelo Bhaat

Ingredients:

1 1/2 cups Basmati rice, 1 1/2 cups Potatoes-diced, 1 cup Green peas, 1 cup Carrots, diced, 2 cloves, 1 stick Cinnamon, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida (hing), 1/2 tsp turmeric powder, 1 tsp Red chilli powder, 1/2 tsp Garam masala, 3 tbsp Ghee, Salt To Taste.

Method:

Wash and drain the rice. Keep aside.Heat the ghee in a cooker, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.Add the asafoetida, vegetables and salt and stir for few minutes

Add the turmeric powder, chilli powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed.

Add 3 cups of hot water, cover the lid. Cook using the weight.
 

Serve vargharelo bhaat hot with kadhi and papad.