Well I am not an expert in making Pulao but this is a simple one with vegetables which I generally make along with Chhole, Rajma, Chane etc. I want to keep spices almost none in this Pulao as the curries, along with which we eat Pulao, already have lots of spices.

Ingredients(4 people)
Rice                                       (2 cups) - Soaked for 2 hours at least
Carrots cubed in small pieces  (1/4 cup)
Boiled Peas                            (1/4 cup)
Beans                                     (1/4 cup)
Onion medium sized                2 chopped length wise
Garam Masala                        1 tsp
Cumin seeds                           1 tsp (Optional)

If you wish you can add vegetables like cauliflower or potatoes as well. But avoid too much of veggies. And make sure to add carrots and peas for color.


1. Can use a pressure cooker to cook fast or can use a simple pan also.
2. Now keep the pan on heat and add 1 tbsp oil. If you have pure ghee nothing like it.
3. When oil is heated up, add cumin seeds.
4. When cumin seeds starts crackling add the veggies except peas and onions.
5. Fry the veggies for 2 min and then add the soaked rice. If you forgot to soak the rice then also it works but uses more water and time in cooking.
6. For 2 cups of rice in pressure cooker add 2.5 cups of water and in simple pan add 3 cups of water.
7. Add salt to taste (approx. 1.5 tsp) and 1 tsp garam masala.
8. Now cover the lid and let it cook till 1 whistle in pressure cooker and for 15 minutes in pan at medium heat.
9. In the mean while fry the onions golden brown in a pan.
10. Now once rice and vegetables are done give it a mix.
11. Now take your serving bowl, keep half the rice in it and spread half the onions and peas. Then pour another half of the Pulao and on the top garnish with fried onions and boiled green peas.

Now reason for adding onions and peas later on is that onions remain crunchy this way and peas retain their color.

Yet another good recipe for Indian lunch or dinner.


Ingredients(For 6 people)
Spinach - 1/2 Kg (Fresh or Frozen)
Paneer Cubes 
Onions medium sized -2 (Finely chopped)
Tomatoes medium sized - 3
Ginger Garlic Paste
Green Chillies minced
Cream- 1/2 cup
Salt to taste
Coriander Powder   1tbspn
Cumin seeds            1tspn
Garam Masala/Sabzi Masala/Kitchen King Masala
Oil                           2 tbspn


Steps:
1.If you get fresh spinach then first separate the bigger extra twigs, if any, from spinach leaves. And then boil the spinach with 2 cups of water. For this you can boil them in a pan covered or in a pressure cooker with 1 whistle.  Then separate the spinach from water and let it cool. Do not throw the spinach water as it can be later used to make gravy.
2. Now blend the boiled spinach well to make a paste in a grinder.
3. If the spinach is frozen you are saved from the above job but yeah compromised little on taste. For frozen spinach cubes just put them in warm water.
4. Boil the tomatoes for 3-4 minutes on high in microwave in water, so that u can remove their skin. Then using a blender to make a paste.
5. Now take a pan on medium heat to prepare gravy.
6. Add 3 tbspn oil, let it heat up. Then add cumin seeds, ginger garlic paste and green chillies.
7. When these things are little fried, add onions. Fry till they are golden brown.
8. Then add tomato puree and cover the pan. Keep stirring in between. Let it fry till it starts separating from oil.
9. Now once the tomato puree is done, add the coriander powder and kitchen king masala and mix well and fry a little.
10. Now add the spinach and spinach water. Add 1 more cup of water and let it boil on medium heat.
11. After spinach water is reduced to half add the cream and let it cook for 5 more minutes.
12. Meanwhile spinach is cooking you can shallow fry the paneer cubes if you like them fried in palak gravy or else no harm in adding them directly also.
13. Once palak gravy has become thick, take it off from the heat and add paneer cubes.
15. Serve garnished with cream.


It goes well with Naan.
Enjoy.

Most awesome and I would say a gracious recipe for the fullsome Indian lunch or dinner. So try this out guys for your next lunch/dinner and get accolades from the guests.


Ingredients(For 6 people)
Baby Potatoes - 24
( If you do not get baby potatoes can use bigger potatoes also and cut them in quarter size and then use.)
Onions medium sized -2 (Finely chopped)
Tomatoes medium sized - 3
Ginger Garlic Paste
Green Chillies minced
Yoghurt - 2 tbspn
Salt to taste
Coriander Powder   1tbspn
Cumin seeds            1tspn
Turmeric Powder     1tspn
Cloves 4  (Optional)
Bay leaves (Optional)
Garam Masala/Sabzi Masala/Kitchen King Masala
Oil for frying
Fresh Coriander Leaves and Grated Paneer for garnishing (Optional)


Steps:
1.First boil the baby potatoes such that they do not get very soft. For this you can boil them in microwave where you can easily check when they are boiled to the exact stiffness. Then let the potatoes cool and then peel them off.
2. For the bigger size potatoes, boil the potatoes as in step 1, peel them off and cut them in quarters.
3. Also boil the tomatoes for 3-4 minutes on high in microwave in water, so that u can remove their skin. Then using a blender make a paste.
4. Now take a pan with oil to half an inch of height and fry the potatoes till they get light brown. This may take some 8-10 minutes. Keep stirring potatoes in between.
5. In the mean while you can prepare gravy in another pan.
6. Add 3 tbspn oil, let it heat up. Then add cloves, bay leaves, cumin seeds, ginger garlic paste and green chillies.
7. When these things are little fried, add onions. Fry till they are golden brown.
8. Then add tomato puree and cover the pan. Keep stirring in between. Let it fry till it starts separating from oil.
9. Now once the tomato puree is done, add the coriander powder, turmeric powder, kitchen king masala
 and mix well.
10. Now take off the pan from the heat and add yogurt. Mix it quickly well with the puree. If you don't it will curdle soon because of heat.
11. Now keep the pan again on the low heat and fry the gravy well for 2 min. In the mean time your potatoes must be fried.
12. Now when gravy is done add the potatoes and mix gently without breaking the potatoes further.
13. Now add 1 cup of water and keep it covered on low heat for 2 minutes.
14. Bring it to the consistency you want.
15. Serve garnished with fresh coriander leaves and grated paneer.


Happy Cooking.

Well just the word 'Samose' is enough to tickle someone's taste buds in India. This is a wonderful evening snack when you are feeling like munching something but not hungry for complete dinner or when suddenly some guests show up at your home, then can work as good starters. And fantastic thing is ingredients are so simple, generally we have all of them in our kitchen. So lets hit the recipe now.

Ingredients:
1. 6 Tablespoons of All purpose flour(Maida)
2. 4 Medium sized Potatoes(Boiled and Peeled)
Make sure they are not very soft and do not have much water in them. For this as soon as they are boiled take them out of water.
3. Crushed Groundnuts.
For crushing either put them in a cloth, cover them completely and then holding it with one hand using a heavy object crush them. Think its ur boss's head. :)
Or second option is using a blender on its lightest option but be cautious just give one blend we just need to convert them into small pieces not a paste.
4. Oil for frying
5. Salt
6. Lemon Juice
7. Chaat Masala
8. Cumin Powder
9. Coriander Powder.
10. Half a cup of water.

Steps:
Make a  Dough:
1. For 8-10 medium sized samosas, take 6 table spoons of All Purpose flour (Maida).
2. Add  1 teaspoon salt and 3 teaspoon Ghee or Oil.
3. Now using your hands first of all mix the flour very nicely such that each grain is coated with oil.
4. Now add 2 tablespoon of water and mix with the flour. Now adding water slowly while mixing at the same time make a dough. Use only that much water with which dough is easily bound. Not necessary you may need even whole half cup of water.
5. Now knead the dough for 2 minutes and keep it covered for at least half an hour.
Make the Filling:
6. Now take your boiled potatoes and peel them.
7. Mash the potatoes using a spoon or hands if you feel like. But do not mash so much that it becomes a paste. You should still find some solid chunks in it.
8. Now we have to fry this potato mash. So take a pan and heat some oil.
9. Add the crushed groundnuts and fry them for a minute or two. Don't let them burn.
10. Now add mashed potatoes and spices: salt, cumin powder, chaat masala, red chilli powder and coriander powder.
11. Fry the potatoes mixing it well, so that rawness is gone.
12. Now take out the potato mixture in a bowl and sprinkle some lemon juice. Taste the mixture and adjust the spices as you like. Be careful while adding spices, you can not take them out once added. :)
 Making of Samosa:
Well this is the fun part. Till now we could not see ourselevs going anywhere near that triangle shape.
13. Now check if half an hour gone past then take your dough and again knead it well for 2 minutes.
14. Now take a small portion of dough, make a ball and roll it flat into a round circle like a Chapati.
15. Don't leave it thick, make it thinner otherwise samosa crust will remain uncooked from inside.
16. Now cut this roti into half. Using a knife make a cut along the diameter from one end to the other.
17. So now we have 2 semi-circles. Dip your finger into little water and rub it along the edges of one half.
This is for the purpose so that the edges can stick to each other.
18. Now this is difficult to explain but still I try. Pick up the two end points of the diameter edge of the semi circle and join them together overlapping one radius onto the other, making a cone.
Hffff.....hope you understand my geometry.
19. Now take 2 spoons of potato mixture and fill into the cone and close the edges converting into a samosa shape.
20. Well in the mean while keep ready oil for frying in a pan.
21. Now fry the samosas at medium-low heat.


Frying the samosas at medium-low heat is important because if u fry them at medium or high heat they get puffed up very soon and get blisters on their surface which we certainly don't want. If you want smooth and very well cooked samosa just like that 'Halwai' from your hometown then please fry them at medium-low heat. For e.g. I have a electric stove which has heat options ranging from 1 to 6. So I just kept alternating between 2 and 3. Here you need a lot of patience as if you put 4 samosas together in pan for frying it will take around 10 min on medium-low heat. I think you can serve the samosas hot while you are still cooking rest of the batch.

Samosas go best with fresh Coriander-Mint chutney and awesome with Tamarind chutney.

Well another blog for tamarind chutney.