Crochet infant dress

Materials required
pink wool
white wool
Crochet needle

Method
Dress:

1. Take the chest circumference and the length of the child
2. Make chains as much as the circumference and join the two ends with slip stitch(ss) and add 2 chain
3. Continue with dc in each chain and form a circle repeat till 10-15 rows to form the chest part of the child.
4. you can make 2 row of different colour  after the initial white wool as I did for the above dress
5. 16th row: chain 2 'skip 2 chain 2 dc,1 chain, 2 dc in the next chain skip 2 chain' repeat till the end. 
6. 17th row: chain 2  2 dc 1 ch 2 dc in the next loop of row 16 continue the same till the next 15 rows or till you get the desired length
7. To end the dress 1chain 7 dc in the next loop ss 7 dc in next loop continue till the end and finish with ss knot it and stitch the wool end into the dress.
8. make 4 long chains and atttach it to the top of the dress parallel to each other to form the strip so that you can adjust and tie it on shoulder.
9. Add a flower tot he dress or keep it plain

Navratna pulav

NAVRATNA PULAV

Ingredients

1. 1 onion sliced
2. 2 cups basmati rice soaked in water for half hour
3. 1 chopped tomato
4. 1 cup mixed vegetables (corn , green peas, carrots, potatoes(cubed), red peeper)
5. 1 cup mixed dry fruits (cashew nut, badam, raisins, pista, walnut)
6. 2 tbsn ginger garlic paste
7. 2 tspn finely chopped green chillies
8. 1tspn cloves
9. 2 cardamons
10. 1 piece cinnamon stick cut into pieces
11. 2 bay leaves
12. 2 tbsn chopped coriander leaves
13. 2 tbspn butter
14. salt to taste

Procedure

1. Add butter in the nonstick utensil/cooker
2. Add cardamons, bay leaves, cloves cinnamon, and dry fruits and fry till the aroma comes of spices
3. Add ginger garlic paste, green chillies and onion and saute til golden brown
4. Add tomatoes and saute till smashes
5. Add the vegetables and fry for 2-3 minutes
6. Add rice and mix well can add a little more butter if required
7. Add 3 cups water and salt and bring to boil and then simmer
8. Add coriander leaves and mix well
9. Wait until rice is cooked .(pressure cooked/plain) off the gas and wait for it to settle for 10 min and then serve with onions or salad or raita

Quick dal fry

Ingredients

1. 1-2 tbspn oil (to fry )
2. 1/2 tspn cumin seeds
3. 1/2 tspn mustard seeds
4. 1/2 tspn chilly powder
5. 1/4 tspn turmeric
6. 1/2 tspn garam masala
7. 2 green chillies slit
8.  2 cloves garlic
9. 1 tspn ginger powder (or finely chopped ginger)
10. 1 onion finely chopped
11. 1 tomato finely chopped
12. coriander leaves
13. 1/4 th cup toor dal(or u can add different dal, moong, urad, chanaetc)
14. water
15. salt

Procedure

1. Pressure cook dal and keep aside
2. Put oil in frying pan, add cumin and mustard wait till splutters,
3. Add garlic green chillies and ginger and cook til brown
4. Add onion cook til pink in colour
5. Add chilly powder, turmeric,and garam masala
6. Add tomatoes cook till tender or mashed
7. Add salt and sugar as per ur taste
8. Now add dal with water and cook till the gravy becomes a little thick in consistency
9. Add coriander leave
10. Serve hot will rice

Veg hakka noodles

Ingredients

1. 1 capsicum (long thin slices)
2. 3 french beans cut diagonally
3. 1 small carrot cut into thin rectangles
4. 1/2 cup  cabbage chopped..
5. 3 medium spring onions sliced or chopped
6. leaves of spring onions finely chopped
7. 2 finely chopped green chillies
8. 2 tbspn ginger garlic paste
9. soya sauce
10. chilly sauce
11. oil
12. salt to taste
13. azinamoto(optional)
14. noodles(take noodles and put in boiling water and remove in 2 min wen its soft
15. and drain water put oil and keep aside)

Procedure

1. Take 2 tablespoon oil in nonstick pan
2. Add ginger garlic paste and green chillies
3. Add onion fry till golden brown or atleast transclucent,  add leaves of spring onion
4. Add capsicum carrots french beans cabbage and fry till tender..(carrots should be cooked)
5. Add chilly sauce
6. Azinamoto if u want or else just a lil salt to taste
7. Add soya sauce
8. Last add noodles and mix well.
9. Garnish with spring onions green and Serve hot

green peas masala

GREEN PEAS MASALA

Ingredients

1. 1 tbspn oil
2. 2 onions (chopped)
3. 1 tomato(finely chopped)
4. 1 pinch cumin seeds
5. 1 bay leaf
6. 3 cloves
7. 2 greeen chillies
8. pepper if needed
9. 1 tspn red chilly powder
10. 1/4 th tspn turmeric powder
11. 1 tbspn garam masala
12. salt as per taste
13. green peas 1 mug full

Procedure

1. Add oil in a nonstick utensil / pan.
2. Add cumin, bay leaf, green chillies wait till cumin splutters...
3. Add onion fry till golden brown
4. Add tomato and fry fro 2-3 min till it mashes
5. Add red chilly powder and turmeric and garam masala(wait for about 1-2 min after mixing , keep on low flame till this procedure)
6. Add green peas and wait for 2 min (mix well)
7. Than add 3/4th mug water or just till it covers all the green peas,
8. Add salt and pepper(optional) (make the flame medium or high and boil till the water evapourates)
9. Garnish with coriander leaves

Gobi manchurian

Ingredients

1. corn flour : maida / 1:2 ratio
2. oil, (for frying the pakodas)
3. cauliflower , placed in salt water & drain
4. 1capsicum short thin slices
5. 1 spring onion finely chopped
6. 2 green chillies(finely chopped)
7. soya sauce
8. chilly sauce (green)
9. tomato sauce
10. spring onion leaves finely chopped
11. 1 tbsp ginger-garlic

Procedure

1. Make a thick paste of corn and maida with 1:2 proportion and add salt n water just to dip the cauliflower and make pakoras.
2. Heat oil, and fry the cauliflower florets dipped in the paste and keep aside this pakoras
3. In a pan add oil, onion ginger garlic paste, Green chillies & fry till golden brown
4. Add spring onion leaves, capsicum ,  and fry till cooked or tender,
5. Now add soya sauce , tomato sauce and green chilly sauce and azinamoto if required and a lil salt
6. Add the pakoras and mix well
7. If want gravy before adding pakoras add a little water and corn flour of about 1 tspn to make it little thick and then add pakoras and mix well
8. Serve hot.

Green peas pulav

Ingredients:

1.  basmati rice                                        (1cup/250gms)soaked for 1 hour in water
2.  fresh green peas                                  (1 cup)
3. onions                                                  (1 medium) sliced
4. ginger garlic paste                                1 tbspn
5. green chillies                                        2 slit/cut
6. bay leaf                                                 1 no.
7. cumin/zeera                                          1/2 tspn
8. clove                                                     4-5
9. cinnamon                                              1 inch stick
10. garam masala (Whole spice powder)   1/2 tspn
11. pepper powder                                      1 tspn
12. oil                                                          2 tbspn

Procedure

1. In a nonstick cooker/ or any vessel add oil, cumin, bay leaf, cloves, green chillies, cinnamon and fry till cumin seeds sputters
2. Add sliced onion and ginger garlic paste and fry till golden brown
3. Add garam masala powder, salt and pepper to taste
4. Add green peas and fry for 2-3 minutes
5. Add rice and mix well keep for a minute
6. Add boiling water 1 and 3/4th of the same cup as u had taken the rice.( add water just till the rice and green peas is covered with water)
7. Allow it to boil on  medium flame till rice is fully done and then simmer for 1 -2 min,and let it settle for 10 min after turning the gas off
8. Serves 2-3 people.

Mixed veg soup

Ingredients

1.  1 tbspn butter
2. 2 cup chopped mix vegetables (carrots, green peas, corn, cauliflower, red pepper)
3. 1 onion finely chopped
4. 1 tbspn ginger garlic paste
5. 1 green chilly finely chopped
6. 1-2 tomato puree
7. 4 cups of water
8. salt and pepper to taste
9. 2 tbspn corn flour.
10. 1/2 tspn garam masala(optional)
11. 2 tsp coriander leaves (dhania patta) (chopped)

Procedure

1. In a pan, Add butter, fry onions till translucent, 
2. Now add ginger garlic paste, green chilly and fry till raw smell goes, 
3. Add tomato puree, saute for 2-3 min
4. Add salt and pepper (garam masala)
5. Add  mixed veggies and mix well
6. Add the water and keep boiling till the veggies are cooked
7. Now add corn flour(mixed well in  1/4th cup room temp water) to thicken the consistancy
8. Once thickened now add coriander leaves and boils for another 1-2 min
9. Serve hot.

Kaju burfi

 

Ingredients:

1. 2 Cup cashew powder (grind cashewnuts in a grinder and make powder
2. 1cup sugar(powdered)
3. 1/2 cup water
4. 3 cardamons crushed(optional)
5. milk just 2 -3 tbspn

Procedure:

1. In a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. Add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. Now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. Cashew will release its own oil so no need of adding oil/ghee.
5. now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
6. Cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
7. Allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

Vermicille kheer

Ingredients:

1. 2 cup milk
2. 4 strands of safforon
3. 1/2 cup vermicille
4. 1 cup dry fruits (raisins, almonds soaked and peeled, cashewnut, walnut, pistachio)
5. 3 cardomom (peeled and crushed)
6. 4 tbspn sugar(as per ur taste)

Procedure:

1. Take a non stick pan and roast vermicille and ccardomons for sometime
2. Add milk & safforon and stir, till vermicille is cooked
3. Add all the dry fruits and mix well
4. Add sugar
5. Simmer it for some more time and serve hot  or keep it in the fridge and serve it chilled..

Masala bhel

Ingredients:

2 cup bhel

1 tomato chopped finely

1 onion chopped finely

a pinch of turmeric

1/2 tspn salt

1 tspn sugar

tomato catch up(optional)

1/2 tspn chilly powder( as per ur taste)

2 tbspn coriander leaves chopped

lemon juice( 1/2 lime)

1/2 tspn chat masala(optional)

 

Procedure:

 

1. mix all the above ingredients in a bowl

2. put lime and tomato catch up and stir once again

3. serve it as a snack during tea time.

Nevri and Modak

Ingredients

 For dough:

1. Maida 2 cups,
2. milk 1/4th cup
3. water
4. salt

For filling

1. 1 cup grated coconut
2. 1/3rd cup sugar / jaggery
3. 5 cardamons crushed

Procedure

1. Knead dough like u make roti dough with a little milk and water
2. Make small marble size balls and roll them into small circles
3. For filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers
4. Add grated coconut and cardamons and mix well stirring into the the sugar
5. Let it cool just so that you can touch the filling
6. Now take 1 tspn of the filling and keep in between the rolled circle
7. Join all the edges together forming a potli/ tote
8. And remove any excess dough if necesssary
9. Now deep fry the modak in oil till golden brown in a pan
10. For nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)
11. Deep fry the nevrios till golden brown.

Nail Marble art

 

Materials required:

1. Black nail polish
2. Grey /silver nail polish
3. clear nail top coat 
4. a bowl
5. room temperature water
6. tooth pick
7. cotton
8. cello tape   

 Method:

1. Apply Grey Nail polish  as a base 
2. Now cover all your finger edges with cello tape so that the print does not come on you skin exposing just the nail.
3. In a bowl put water and put 1 drop of black nail polish alternating with grey/silver nail polish in the centre of the bowl. make  ring of 8-10 drops in total
4. (they spread in water forming rings)
5. With a tooth pic draw lines from centre to outside making flower design or however you want
6. Once design is made place your nail over the design you want on your nail and dip in.
7. Blow air on the water and with the toothpick remove all the excess nail polish around and remove your finger out of the water
8. Now allow to dry and remove the tape around the nail
9. The design is formed yippee..... repeat same procedure for remaining nail
10. Now you can put some clear stone or star according to the complexity you want and apply clear coat of polish. allow to dry.

 

 

Dosa

 Health tips
 Dosa is rich in Carbohydrates as it is made of rice and lentils, it is gluten-free and contains proteins. The fermentation processused for the batter increases the vitamin B and vitamin C content. They are moderately high in fat however, only 20% of the fat is saturated, which is beneficial, as too much saturated fat can increase your risk of cardiovascular disease.


Ingredients

1. 2 cups rice
2. 1 cup urad dal (2:1 ratio)
3. salt

Procedure

1. Soak rice and urad dal in water for 6-8 hours or over night
2. Grind the soaked rice and urad dal into fine paste
3. Add salt as per taste
4. Keep it aside for another 4-5 hours for fermenting and enhancing taste
5. Heat tawa, with a serving spoon add a little paste and spread it equally rounding the spoon
6. Allow to cook and colour to change, sprinkle oil if needed.
7. Serve with potato bhaji and coconut chutney.

Potato bhaji

Health tips
Potato Bhaji( veg dish) is used in with dosa, puris, bun etc. It is simple but delicious. Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them. 

Ingredients

1. 2 potatoes chopped and boiled
2. 1/4th tspn turmeric powder
3. 1/2 tspn mustard seeds
4. 1/2 tsspn cumin seeds
5. 2 green chillies chopped
6. 1 onion chopped
7. coriander leaves
8. oil
9. salt
10. sugar

Procedure

1. Add 1 tbspn oil in a pan, add cumin, mustard once splutters add onion and green chillies
2. Let onion cook till it gets golden brown
3. Add turmeric,
4. Add boiled chopped potaoes
5. Add little water, salt, sugar and boil and mix well
6. Add coriander leaves to garnish.
7. Serve with puris/ dosa/ chapati

Aloo shimla mirch ( potato and capsicum)

Health tips
The main ingredients of this dish are potato and capsicum. Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them. 
Capsicum contains Vitamins A and C, and beta-carotene. It’s low in fat, calories and cholesterol. It is an anti oxidant, anti inflammatory, boost immunity, prevents cancer, increases metabolism and helps in weight loss. It also helps in lowering blood glucose levels hence very good for diabetic people to spice up their food and get good flavour. Lowers triglyceride levels also. Some people might be allergic and get stomach upset, diarrhoea vomiting, heartburn.
 

Ingredients

1. 2 medium potato cubed and boiled
2. 2 capsicum cut in cubes
3. 2 tomato cut into cubes
4. 2 onion cut into slices
5. 4 cloves of garlic
6. 1 tspn cumin seeds
7. 1 tspn coriander powder
8. 2 tspn garam masala
9. 1 tspn chilly powder
10. 1/4 tspn turmeric
11. salt to taste
12. 1 tspn sugar
13. oil

Procedure

1. Heat oil in pan and add cumin seeds and fry garlic and onion til translucent
2. Add capsicum
3. Add toamtoes and chiily powder, turmeric, garam masala, coriander powder, salt, sugar.
4. Add potatoes keep stiring and mixing the ingredients well
5. Once cooked garnish with coriander leaves
6. Serve with hot rotis / bread

Aloo Mutter( Potato and green peas)

Health tips

Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving rise to cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them.
Green peas on other hand are having anti-inflammatory and antioxidant effects. It helps in wound healing and aso helps in age related degenerative condition. It has strong fiber and protein content. the fibre content helps in people with IBS(irritable bowel syndrome). It is extremely low fat content but provides reasonable amount of fat-soluble nutrients and includes small amount of beta-carotene and vitamin E. it also contain iron which is good for people with iron defeciency, pregnant women, lactating women etc.
However, green peas contain small amounts of oxalates which in kidney and gall bladder disorder can cause health complication by accumulation in body fluids and crystallizing. hence this people should eat with caution.

Ingredients

1. 1-2 potatoes (cubed)
2. 1/2 cup of green peas
3. 1-2 chopped onion
4. 1 cup  tomato puree
5. 2 tspn  ginger garlic paste
6. 1/2 tspn cumin seeds
7. 1/2 tspn coriander powder
8. 1/2 tspn of garam masala
9. 1/2 tspn turmeric powder
10. 1/2 tspn chilli powder
11. chopped coriander leaves to garnish
12. Salt to taste
13. 2 tbsps of oil

Procedure

1. Heat oil in frying pan; add cumin wait till it splutters.
2. Add onions. Saute, till onions are golden brown.
3. Now add Ginger garlic paste.
4. Add tomato puree, wait for 2 min stirring well
5. Add potatoes & the peas,
6. Now add  chilli and turmeric powder, coriander powder, garam masala, salt and stir well.
7. Add 1/2 cup of water , simmer until the potatoes are cooked.(add more water if required.)
8. Garnish with coriander leaves and serve hot with chapathis,puri, bread or rice.

Onion Paratha

Ingredients:

1.  3 cups wheat flour
2. 1 cup maida
3. 1 finely chopped or grated onions
4. 4 green chillies finely chopped
5. 1/4 tspn turmeric
6. 1/2 tspn chilly powder
7. 3/4 th tspn garam masala
8. 1/2 tspn cumin powder
9. 3 tbspn coriander leaves chooped
10. salt as per taste
11. 2tbspn oi l
12.  water to knead
13. butter

Procedure

1. Knead the dough  with all the ingredient except butter,
2. Add oil and knead well and keep covered, (for rising) for 1-2 hours
3. Make lemon size ball of the dough and roll out into circles using a little four so that it doesnot stick
4. Now heat tawa and cook it like chapati on both sides
5. You can apply butter or ma ke it dry as well
6. Serve it some gravy or can have it alone as well with chutney, sauce.

Green peas paratha

 

Health Tips

Green peas on other hand are having anti-inflammatory and antioxidant effects. It helps in wound healing and aso helps in age related degenerative condition. It has strong fiber and protein content. the fibre content helps in people with IBS(irritable bowel syndrome). It is extremely low fat content but provides reasonable amount of fat-soluble nutrients and includes small amount of beta-carotene and vitamin E. it also contain iron which is good for people with iron defeciency, pregnant women, lactating women etc. However, green peas contains small amount of oxalates which in kidney and gall bladder disorder can cause health complication by accumulation in body fluids and crystallizing. hence its bettter avoided by this people.

Whole Wheat flour is rich in vitamins and minerals. It helps in weight loss especially among women. Whole wheat also helps in metabolic disorders. People who are suffering from diabetes are able to keep their sugar levels under control by replacing rice with wheat in their diet. Since whole wheat is rich in insoluble fiber it assures quick and smooth intestinal transit time and lowers down the secretion of bile acids preventing from getting gall stones. It also prevents cardiovascular risks.

Certain people are allergic to gluten so avoid if you have allergy as wheat contains gluten.

Ingredients 

1.  3 cups wheat flour
2. 1 cup maida
3. 1 finely chopped or grated onions( I have not added onion cos of fast but still tastes delicious)
4. 1 cup green peas frozen / fresh (boiled and slightly smashed)
5. 4 green chillies finely chopped
6. 1/4 tspn turmeric
7. 1/2 tspn chilly powder
8. 3/4 th tspn garam masala
9. 1/2 tspn cumin powder
10. 3 tbspn coriander leaves chooped
11. salt as per taste
12. 2tbspn oil

 Procedure

1. Knead the dough  with all the ingredient except butter,
2. Add oil and knead well and keep covered, (for rising) for 1-2 hours
3. Make lemon size ball of the dough and roll out into circles using a little four so that it does not stick
4. Now heat tawa and cook it like chapati on both sides
5. You can apply butter or make it dry as well
6. Serve it some gravy or can have it alone as well with chutney, sauce.

Aloo Paratha

Ingredients

For kneading

1. wheat flour
2. milk
3. oil
4. salt

For stuffing:

1. oil
2. 1 boiled mashed potato
3. 1/2 tspn cumin powder
4. 2 green chillies
5. 2 cloves garlic. finely chopped
6. 1 tspn giner grated/ ginger powder
7. salt
8. sugar
9. 1 tbspn coriander leaves chopped
10. (garam masal and chilly powder and turmeric optional )

Procedure

1. Knead the flour with milk oil and salt as u make for chapati and keep aside
2. For stuffing. in a pan add  1 tspn oil add green chillies cumin powder, garlic and onion and fry till golden brown. 
3. Add boiled mashed potato, salt sugar and coriander leaves. once cooked keeep aside for cooling
4. From the kneaded flour roll out with rolling pin into small puri size circles.
5. In each circle add 1 tspn of the mashed bhaji on the top keep another rolled puri size circles and rolll out evenly again.(cover all sides of circle with little water so that they attach properly)
6. Once roled out heat tawa and place this parata on the tawa and fry evenly on both sides.
7. Serve with some gravy or can be had alone with some chutney.

Mooga Gati ( green gram or mung bean curry)

Ingredients

1. 1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
2. 1/2 cup grated coconut
3. 4-5 black pepper
4. 1/2 tspn coriander seeds
5. 2 green chilies
6. 1/2 tspn chili powder
7. A pinch of turmeric
8. 1-2 piece tamarind
9. 1 tspn jaggery
10. Salt
11. Oil
12. 6 curry leaves
13. A pinch asafoetida
14. 1/2 tspn mustard seeds

Procedure

1. In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. Grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. Add the ground paste to the boiled moong (add water if necessary)
5. Add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. In another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leaves, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

Goan Chanya Ros ( dried green/yellow peas curry)

Ingredients:

1. 1 cup soaked and boiled dry green peas(vatana)
2. 1 cup grated coconut
3. 2 tspn coriander seeds
4. 4 black peppercorns
5. 1 inch cinnamon stick
6. 2 cloves
7. 1/2 tspn turmeric powder
8. 1/2 tspn chilly powder
9. oil
10. 1/2 tbspn mustard seeds
11. 2 tspn cumin seeds
12. 8 curry leaves
13. 1 green chilly
14. 2 tbspn coriander chopped
15.  1 tspn sugar
16. salt

Procedure

1. Fry or roast coriander seeds, pepper, cinnamon stick and cloves in a pan till the aroma comes
2. Add grated coconut and fry till golden brown
3. Once the above ingredients cools grind them with a little water, turmeric, chilly powder into fine paste and keep aside.
4. Now in a pan add little oil and cumin seed, once it starts to splutter add curry leaves and green chilies, fry for few sec and add boiled Green peas
5. Add the paste and little water if needed and allow it to boil on slow- medium flame
6. Add salt, sugar
7. Add coriander leaves and simmer for 2-3 min
8. Serve hot with puris, bread, chapathi, roti.

Vegetable xacuti

Ingredients:

1. 1 tbspn oil
2. 1 cup grated coconut
3. 2 cloves
4. 1 inch cinnamon stick
5. 4 peppercorn
6. 2 tspn coriander seeds
7. a pinch of nutmeg powder
8. 1 petal star anise deseeded
9. 1/4 tspn fennel seeds
10. 1 mace
11. 1/2 tspn turmeric powder
12. 1/2 tspn chilly powder
13. 1 green chilly chopped
14. salt to taste
15. 1/4 tspn sugar
16. 1 clove gralic crushed
17. 1 small onion 
18. 1/2-1 cup coconut milk
19. 2 cups chopped vegetable (carrot, beans, green peas, caulflower, corn, potato etc)
20. coriander leaves to garnish 

  Procedure

1. Fry or roast all the above ingredient from 1-13( till coconut becomes golden brown)
2. Once they cool add onion ,garlic and a little water. Grind it to fine paste.
3. In a utensil add vegetables and coconut milk and boil til vegetables are half cooked
4. To this add the ground paste, salt and sugar and cook till the paste is cooked.
5. Garnish with coriander and serve with rice bread rotis etc.

Paneer Vegetable Biryani ( srilankan version)

Ingredients 
For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle