Vegetable Fried Rice

1. Soak 4 cups of Basmathi rice for 1 hour
2. Drain the water and spread it on towel
3. Heat two tbl spoons of butter, add cloves(4), cardamom(2), cinnamon stick(1/4 inch), sajeera (1/2 tbl spoon), jeera(1/2 tbl spoon), bay leaves(2), aniseed (1/2) and fry the rice
4. Add 6 cups of water to rice and turn on Rice Cooker
5. Dice Potato(1), Carrot(1), Green beans(10), Cauliflower(half), Onion(1), Tomato(2), Green Chilli(4)
6. Heat 5 tbl spoons of oil and add onion, green chilli and ginger garlic paste
7. When the onion is cooked add all the vegetables and cook on medium flame
8. When the rice is 3/4th cooked, add sauted vegetables and mix with rice
9. When the rice cooker goes into Warm setting, mix the rice once again and turn off the rice cooker.

Idli

Idli Rice - 4 cups
Urad Dhal - 1.5 cups
Methi seeds - 1 tbl spoon
1. Wash and soak all the above for 5 hours in warm water
2. Grind them together with 1 tbl spoon of cooked rice and 2 tbl spoons of salt till very soft. Consistency should not be too thick.
3. Warm the oven and keep the dough for 18 to 24 hours  or until it ferments(raises)
4. Coat the idli plates lightly with oil and fill with dough
5. Cook for 12 minutes

Potato Cauliflower Gravy Curry

1. Peel the skin and cut big potatos (2-organic)
2. Cut cauliflower(1/2) into pieces
3. Heat oil  and add mustard, jeera, red chilli, methi powder, turmeric in pressure cooker
4. Add onion(1), ginger and garlic paste(1 tbl spoon)
5. When the onion is cooked, add potato and cauliflower and fry for 5 minutes in low flame
6. Add tomato(1-wine riped), salt, red chilli powder, garam masala and let it cook till juice comes out of tamato
7. Add powdered cashews(10), dry coconut powder( 3-tbl spoons), 4 cups of water and close the lid of the pressure cooker (without vigil/weight)
8. Cook on low flame for 20 minutes.