Joy of cooking

INGREDIENTS: Basmati rice - 2 cups (wash & soak it for 20 mins) Beans, Carrots -(cut at an angle) - 1 cup Onions(medium) - 2 nos (sliced thinly) Ginger-garlic paste - 1 tbsp Oil - 2 tbsps Ghee or Butter - 2 tbsps Turmeric powder - 1/2 tsp Slited Green chillies 8-10 Mint leaves(chopped) Coriander leaves(chopped) Water - as required lime juice- 1tbsps Salt to taste Whole garam masalas:- Cloves - 3 nos Cinnamon - 2 sticks Cardamom - 3 nos METHOD: 1)Heat oil and butter or ghee in a pressure cooker. Add whole garam masalas allow till the aroma comes out & add chopped Onion fry till onions become light brown in colour. 2)Add ginger-garlic paste and fry for a few mins. 3)Add cuted vegetables, mint leaves, coriander leaves and fry for a while around 8 min, or till they become soft. 4)Add required quanitity of water as per the ratio given in basmati rice package for water measurement. Now close the lid and turn the flame to high. When the steam begins to rise, reduce the flame and let s

INGREDIENTS 1 - Yellow cucumber(small)/ Sambar savatheykayi 1 - Small Tomato 1 - Small Onion Curry Leaves 2-3 Green chillies 1-2 Red chillies 1 tsp - Urad dal 1tsp - Fenugreek seeds 1tsp - Mustard Pinch of hing Salt to taste Chopped coriander leaves Oil Method: 1. Peel and cut cucumber in to small pieces. 2. Cut onion & tomato in to pieces. 3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal and red chillies fry till golden brown and add chopped cucumber, onion, green chillies, tomato fry and close the lid for few seconds. 4. put everything in blender, add salt and grind it for few seconds, now u can taste and adjust spice & salt again. 5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional) 6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.