Celery-Potato-Mint Rice

Ingredients:

1. Oil - 3 Tbsp
2. Cumin seeds - 1 tsp
3. Red chilly -1
4. Curd chilly - 2
5. Bay leaves - 2
6. Star Anise seed - 1
7. Curry leaves - 1 sprig
8. Mint leaves - handful
9. Onion - 1 chopped
10. Salt - to taste
11. Turmeric powder - 1/4 tsp
12. Ginger-garlic paste - 1 Tbsp
13. Potato - 1
14. Celery - 1 bunch - Chopped
15. Black pepper powder - 2 Tbsp
16. Rice - 1 cup
17. Variety rice powder - 1 Tbsp

Method:

1. Cook rice.
2. Cool it completely.
3. In a separate pan heat oil add cumin seeds, bay leaves, star anise seed, red chilly, curd chillies, onion, mint leaves, curry leaves, salt, turmeric powder - fry it.
4. Now add potato - close the lid, wait for a minute or two - stir it.
5. Now add celery, again close with lid and cook until it is done - keep stirring in between - and also keep an eye on 'not to burn'.
6. At last add black pepper powder - stir it and switch off the stove.
7. Cool it little bit and mix with cooked rice.
8. Lastly, add a spoon or two of variety rice powder on top of this and mix everything once again.
9. Serve with onion-curd raita.

Rice-mint pakoda

Ingredients:

Cooked Rice - 1 cup

Maida - 3 Tbsp

Sooji - 3 Tbsp

Rice flour - 5 Tbsp

Chopped onion - 1

Chopped carrot - 1

Ginger-garlic paste - 1 Tbsp

Soaked and drained channa dhal - 3 Tbsp

Dry grind:

Green chillies-3

Red chillies-3

Cumin seeds-1 Tsp

Omum seeds-1 Tsp

Mint leaves-few

Curry leaves- 1 sprig

Asafoetida-3 pinches

Salt-to taste

Method:

Secret of Success - To get very crispy pakoda:

Do not add even a single drop of water.

1. With the help of vegetable chopper chop cooked rice just like rava granules.
2. Tip: To get like rava granules cooked rice can be kept in refrigerator.
3. To this, add maida, sooji and rice flour and run it once again.
4. Take the whole mixture into a big bowl.
5. To this add all the remaining ingredients.
6. Mix well with hands.
7. Drop just like pakoda in hot oil.
8. Fry on medium heat until it sounds crispy.
9. Serve hot.

Yellow Squash-Mint-Coconut Milk Curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Curry leaves - 1 sprig

Mint leaves - 7

Onion - 1

Ginger-Garlic paste - 1 Tbsp

Salt - to taste

Turmeric powder - 1/4 tsp

Coriander-Cumin powder - 1 Tbsp

Red Chilly powder - 1 Tbsp

Garam Masala powder - 1 Tbsp

Tomatoes - 3

Yellow squash - 4

Coconut Milk - 3 ladle full

Cilantro - to garnish

Method:

1. Heat oil in a wide pan.
2. Splutter mustard seeds and cumin seeds.
3. Brown fry curry leaves, mint leaves and onion.
4. Add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder and garam masala powder and fry for a minute until oil oozes out.
5. Immediately add tomatoes and cook.
6. Then add yellow squash and cook with closed lid until it is done.
7. Now add coconut milk and cook again for a boil.
8. At last garnish with cilantro.