Cabbage sabzi

Cabbage sabzi preparation:

1. Saute onions with rai, curry leaves, hing and green chilli

2. Add dhana, jeera, haldi powder and add cabbage (no need to add water). Add salt to taste and cook till done.

3. Garnish with grated coconut and a bit of cilantro.

Tondli ki sabzi

Tondli preparation:

1. Clean and slice tondli

2. Saute onions with rai, jeera and curry leaves

3. Add masalas and finally tondli

4. Add water and cook with lid on till done

5. Garnish with grated coconut & cilantro

Gawar sabzi

New ingredient: Roasted and crushed ground-nut

Koshimbir preparation

Notes:
1. Onion is main ingredient, and is in long thin slices.
2. Other veggies are sides, and are cut in very small pieces or grated
3. To serve, mix them up and add salt to taste

Sunday lunch: Chicken biryani and gravy

Chicken gravy preparation:

1. Saute onions

2. Broil chicken in oven

3. Broiled pieces ready to be added in gravy

4. Add masalas

5. Put in broiled pieces

Chicken biryani ingredients:


Chicken biryani preparation:

1. Saute onion and add chilli, garam masala, tej patta, garlic-ginger paste.

2. Add broiled chicken pieces

3. Set aside the almost-cooked chicken for adding into rice later

4. Boil rice in water+oil with jeera and tej patta added.

5. Half-cooked rice flutters in boiling water

6. Place rice into cooking vessel, butter it up

7. Add layers of chicken and rice alternately

8. Add food colour (optional)

9. Add fried onions to garnish

10. Slow cook till done!

Green beans

Paneer Chilli Gravy