Peas Pulao recipe

1/2 teaspoon black cumin seeds (kala jeera)
1/2 teaspoon regular cumin seeds(jeera)
3 to 4 whole cloves (launga)
1 1" stick of cinnamon (dalcini)
3 small bay leaves (tej patta)
 4 teaspoon ghee or clarified butter
1 cup basmati rice washed and dried completely
1/2 cup peas fresh or frozen
2 cups water or as needed
1 teaspoon salt or to taste

Powder the black cumin, regular cumin, cloves and cinnamon medium coarsely keep it aside.

To a pressure cooker on medium heat with 3 teaspoons of ghee add the powdered spices and bay leaves and let it warm up till it starts to sizzle.  This takes only a few seconds.  Add the rice when the sizzling starts and stir fry the rice for 2 to 3 minutes.  After it has been stir fried for 2 to 3 minutes add the peas mix add water and salt, mix.  Cover the pressure cooker and without the weight on top cook till the rice is cooked.
Takes approximately 7 minutes.  The rice needs to be cooked so that the grains are separate and it is not mushy.  When done add a teaspoon of ghee mix and serve.  Serves 4

Lemon Pickle Recipe

Ingredients:
6 lemon (520g or 1.15 lbs) = 2 cups after boiling and cutting (nimbu)
1 1/2 tablespoon salt (namak)
1/2 teaspoon turmeric powder(haldi)
1 teaspoon fenugreek seeds(methi)
4 tablespoon sesame oil (til oil)
1/2 teaspoon mustard seeds (sarasom)
1/4 teaspoon asafoetida powder(hing)
1 1/2 tablespoon chili powder

Preparation: Place the whole lemon in a cooking pot add water to cover it and cook until it comes to a boil, after it has come to a boil let it cook for an additional 5 minutes.
Drain the water let it cool and cut it into pieces. Add salt and turmeric powder and mix.

Roast the fenugreek seeds until it turns darker when cool powder it.

Heat oil add mustard seeds and wait for it to pop. When the mustard seeds pop add asafetida powder and powdered fenugreek seeds and chili powder, add the cut lemon pieces mix, let it cook for a minute or turn the heat off and serve.

Millet Roti - Bajra ki Roti

Ingredients:
1 cup millet flour(bajra)
1 cup water
1/2 teaspoon salt
2 teaspoon oil

Preparation:  To a pan on medium heat add water, salt, and oil.  Let the water come to boil, reduce the heat add the millet flour mix, when the water is absorbed turn the heat off and continue to knead with a spatula for 2 to 3 minutes, after which cover and let the dough to cool.
When the dough is cool to touch knead it a little bit more to make a smooth dough (it helps to grease your hands a little).  Next, start making the rotis

Cover the work surface with parchment paper apply a little bit of flour over the paper.  Take a little of the dough shape it into a round.  Place the dough on the parchment paper cover it with another sheet of parchment paper and gently roll over it to make a round roti.  I do it this way to make the rotis thinner and keep them from breaking while rolling.  Place the rolled roti on a griddle to cook.  Cook on both sides till you see bubbles.  Next transfer it to an open flame on the burner and finish the cooking when you see brown spots on both sides.

Makes 5 to 6 rotis.

Salad

Papaya Salad
Raw Green Mango Salad
Sprouted Mung Bean