Brown Basmati Rice

Difficulty Rating 1

1 ½ cups Basmati rice
2 Tbsp Oil
1 (2 in) cinnamon stick
2 Green cardamom
2 Cloves
1 Tbsp Cumin seed
1 tsp salt, or to taste
3 cups Water
1 small Onion, thinly sliced

1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
2. Heat the oil. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute
3. Add the onion. Cook the onion until golden brown (about 10 minutes).
4. Drain the water from the rice, and put into the rice cooker with the water and the spices. Cover and cook until done
5. Fluff with a fork before serving.

Aloo Kurma

Difficulty Rating 4 (Grinding required, Special Ingredients required)

2 Potatoes

2 Onions (small)

3 tsp Poppy seeds

3 tsp Dry Grated Coconut

3 Tbsp Peanuts (roasted)

1 tsp Ginger garlic paste

1 Tomato (diced)

2 Cloves

2 Cardamom (elachi)

¼ tsp Black(white)cumin seed

1 in Cinnamon Stick

2 Bay leaves

4 tsp Cashews

4 Green Chili

3 Cups Water

Oil

Make a paste of:

1 ½ Tbsp Sour Cream

1 ½ Tbsp Curd

1 tsp Chili powder

¼ tsp Turmeric

1 tsp Salt

1 tsp Coriander powder

1. In a small mixing bowl combine all the ingredients to be made into paste and mix thoroughly and keep aside.
2. Peel, dice and boil potatoes
3. In a mixer or grinder, blend the poppy seeds and grated dry coconut add 1 tbsp of water if needed. Separately, grind the peanuts into a powder.
4. Heat the oil. Add the cumin seeds, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces. Stir for 2 minutes.
5. When cashew turns light brown add chopped onions and fry till golden brown.
6. Then add boiled potato pieces and ginger garlic paste. Mix well.
7. After about 4 minutes add the curd paste.
8. Add green chilies and mix well.
9. After about 5 minutes add the poppy seeds - coconut mixture and peanut powder mix well.
10. Add the tomato, water and more salt if needed and mix well.
11. cover with a lid and cook for about 10 minutes stirring in between. You may add more water to make the curry thin.
Serve hot with Roti or poori or Pulav.