Veg Biryani

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                          Veg Biryani   Ingredients  :                      Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One   Recipe  : Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 30
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Chicken samosa..

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                       Chicken samosa
required things:

 Boiled Chicken- Calcio

 Powdered chopped onion- 1 tbsp

 Steamed pea calf

 Green Chili- 4

 Garam masala- 1 tbsp

 Coriander Leaf- Calc

 Salt- to taste

 Maida-3 cups

 Oil- The amount required for frying

 Recipe:

 Add salt and a little oil to the ground and knead like chapattima.

 I simmer in the stick pan until the water evaporates.  Transfer the chicken to a separate bowl, add 2 tbsp oil, saut the onion, add garam masala and salt. Add the peas, chicken, green chillies and coriander leaves and stir until thickened.

 Roll the dough lemon size.  Sprinkle a little maida flour on the chapati rubbing board and spread the dough in a circle. Cut it in half circle with a knife and sprinkle some more maida flour on it like a ribbon. Do the same with all the dough and keep it from sticking to each other.

 Put the pebbles in the oven and knead the dough.  Do not grab too much.  Otherwise a lump will not roll.  Fold the beginning of the dough rubbed like this ribbon and put 1 tablespoon of the mixture in it and roll it into a triangular shape.  Glue the end with maida glue or insert the plug into the fold.

 Put the samosas in the fridge and fry in oil until golden brown when needed.

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