Spicy Vegetable Pulao

Ingredients:
1 c Rice
1- 1/2 c Water
1 c Vegetables
1/2″ Cinnamon stick
2 Cloves
2 Cardamom
1- 1/4 teaspoon Salt
1/8 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies or
1/4 teaspoon powder
1/2 cup Coconut
1 bunch Coriander leaves
4 cloves Garlic
1/2″ piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise
Method:
Wash the rice and drain the water.
Pour the butter into a vessel and heat.
Add cinnamon, cardamom and cloves.
Add onions and chilies and fry until onions turn golden brown.
Add ginger + garlic paste and turmeric powder paste and fry until you
get a nice smell.
Now pour 1 and 1/2 cup water.
Add coconut, coriander powder,salt and let boil
Add rice + coriander leaves + vegetables.
Reduce to low heat and let the rice cook.

Chapatis

Ingredients:
1 cup Wheat Flour
As required Salt
2 tblsp Ghee
3 tblsp Ghee for shallow frying

Method:
Sift the flours together along with the salt in a basin.
Add the ghee and mix thoroughly.
Add a little warm water and form a stiff dough and set aside for at least half an hour.
Form into balls.
Roll the balls into rounds 3″ in diameter for chapatis.
Cook on both sides on a tawa using a little ghee on a medium flame till cooked and brown spots starts appearing on the roti.

Serve hot

Egg Fried Rice

Ingredients:
2 eggs
1/4 tsp salt
beat together the salt and eggs
1 coarsely chopped onion
2 tbsp oil
2 cloves garlic-finely chopped
1/4 tsp ajinomoto-optional
1 tbsp celery-finely chopped
1 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
2 tbsp oil
1 cup rice
Bamboo shoots (Optional)
Any other vegetables you can use

Method:
Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it.
Leave it to drain. Heat 1 tbsp oil.
Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble.Keep aside till ready to use.
Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.
Serve hot, garnished with the scrambled egg