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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Zucchini flatbread broth

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             Zucchini flatbread broth
required things:

 1 cup of flat beans

 1 small piece of zucchini or 1 cup of chopped eggplant

 Large onion1

 Tomato2

 A little bit of caraway

 Tamarind leg lemon size

 Dried chillies3

 1 tablespoon of oil

 To grind

 Large onion leg

 1 tablespoon of coriander to come

 Tablespoons of cumin

 Dried chillies2

 2 cloves of garlic

 4 tablespoons of coconut

 Half a teaspoon of chicken seasoning.

 Recipe:

 Peel a squash, grate it and chop finely.

 Add 3 cups water and lentils to the cooker and leave for 3 minutes on low heat for 3 whistles.

 Once the steam is contained, add the zucchini and cook for 10 minutes.

 Finely chop the onion and tomato.  Dissolve the tamarind in half a cup of water and strain it.

 Grind the ingredients into a paste.

 Heat oil in a pan, add onion and fry till golden brown.  Then add caraway seeds, chillies and tomatoes and fry well.

 Then add ground spices and fry for 5 minutes.  Add steamed zucchini, lentils, turmeric and salt.  Add half a cup of water if needed.

 Bake for 2 minutes.  Then add the sourdough and cook for 10 minutes until the broth thickens.

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