Lunch Recipes

Recipe :1 Dum Aloo
INGREDIENTS
10 Kashmiri Red Chillies (Deseed)
400 grams Potatoes (Boiled and Peeled)
1 teaspoon Coriander Seeds
1 teaspoon Fennel Seeds
15-20 Pepper Corn
6 Cloves
5 Cardamom
1 inch Cinnamon
1-1/2 Cup Yogurt
2 tablespoon Mustard Oil
1/4 teaspoon Asafoetida
1/4 Turmeric Powder
1 teaspoon Ginger Powder
2 teaspoon Kashmiri Chilli Powder
1/2 Cup Water
Salt, to taste

Recipe : 2 Tomato Rice
Ingredients:
2 Tbsp Oil
1/4 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Chana Dal
4 Green Chillies
1 Sprig Curry Leaf
2 Big Onion
4 Med. Tomatoes
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilli Powder
1 Bowl Cooked Basmathi Rice
Salt

Recipe : 3 Potato Biryani
Ingredients
2 cups Basmati Rice
1 tablespoon Oil
1 tablespoon Ghee
1 Bay Leaf
1 inch Cinnamon
1 Kapok Buds (Marathi Moggu)
1 Green Cardamom
2 Cloves
1 Aniseed
1/2 teaspoon Pepper Corn
2 medium Onion
Salt, to taste
1 tablespoon Ginger Garlic Paste
2 medium Tomato
2 medium Potato
1/4 teaspoon Turmeric Powder
1/2 teaspoon Coriander Powder
1 tablespoon Chilli Powder
1/4 cup Mint Leaves
1/4 cup Yogurt
3 cups Water

Recipe 4: Veg Biryani
Ingredients
1 Cup Basmati Rice
10 Mint Leaves
10-15 pods Garlic
3/4 Fennel Seeds
4 Green Chillies
1 Star Anise
1 Cardamom
1 Clove
1 tablespoon Oil
2 tablespoon Ghee
1 Bay Leaf
1 teaspoon Jeera
1 big Onion, finely chopped
Salt, to taste
1/2 teaspoon Sambar Powder
1/2 cup Green Peas
1/2 cup Carrot
1/2 cup French Beans
1 Potato
2 cups Water
1 cup Cauliflower
Coriander Leaves

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