MASALA PULAO

Components

3 cups cooked rice
2 tablespoons oil
1 tsp cumin seeds
1/2 tsp asafoetida (hing).
2 tbsps sliced garlic.
1 medium onion, sliced.
Salt to taste.
1 medium tomato, chopped.
3/4 tsp red chilli powder.
1/4 tsp turmeric powder.
1 tsp coriander powder.
1/2 tsp garam masala powder.
3 tablespoons sliced fresh coriander.

Method.

1. Heat oil in a nonstick pan, add cumin seeds and let them change the colour, add asafoetida, garlic and sauté for a minute, add onion and salt and sauté till clear.
2. Include tomatoes, mix well and sauté till soft and pulpy.
3. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and sauté well.
4. Add prepared rice, coriander leaves and mix well, toss till whatever is well integrated.
5. Sprinkle little water and blend well, cover and cook on medium flame for 4– 5 minutes.
6. Serve.

ANAR RAITA.

Active ingredients.

1/2 cup fresh pomegranate pearls.
1 cup cooled thick yogurt.
A pinch of red chilli powder + for garnish.
1/4 tsp roasted cumin powder + for garnish.
1 tablespoon sliced fresh coriander.
Salt to taste.

Method.

1. Take yogurt in a bowl, include red chilli powder, roasted cumin powder and blend well. Include pomegranate pearls and salt and mix till well combined. Transfer it into a tiffin box, include salt and mix prior to serving garnished with roasted cumin powder and red chilli powder.

CHATPATA MAKHANA.

Ingredients.

2 cups puffed lotus seeds.
2 tablespoons ghee.
1 tsp red chilli powder.
1 tsp chaat masala.
Salt to taste.

Approach.

1. Heat a nonstick pan, add ghee, red chilli powder, chaat masala, salt and mix well cook on low flame for 30 secs.
2. Add puffed lotus seeds and mix, toss well until everything is well combined. Roast on medium flame for 5– 6 minutes or till crisp. Change the heat off.
3. Enable to cool totally. Shop in an air tight container and usage as required.

OVER NIGHT OATS.

Active ingredients.

2 cups rolled oats.
4 cups milk.
8 tbsps yogurt.
4 tablespoons chia seeds.
6-8 tbsps honey.
1 medium red apple.
1 medium pear.
2 ripe yellow bananas.
15-20 roasted almonds.

Method.

1. To make one part, put 1/2 cup rolled oats in one glass jar. Include 1 cup milk, 2 tablespoons yogurt, 1 tablespoon chia seeds, 1-2 tablespoons honey and blend well. Cover with a lid and refrigerate for 6-8 hours or over night.
2. Chop 1/4 red apple and 1/4 pear. Peel a banana, cut into half the banana into roundels. Roughly chop 4-5 roasted almonds.
3. Arrange the chopped fruits and almonds over the ready oats mix. Serve.

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