Potato Kabab Pulao

INGREDIENTS:

• ½ kg rice
• 2 bay leaves
• ¼ cup red chilly powder
• 2 table spoons white cumin
• 2 Powdered cloves
• 6 cups water
• ½ teaspoon ginger paste
• 1 onion
• ¼ table spoon cinnamon power
• Salt to taste 

  Method:

Wash and soak the rice for 15 minutes.  Fry the onion slices with bay leaves until brown.  Add water, rice, spices, ginger paste, red chilly powder and salt and cook on a medium fire until tender and water is absorbed.  Remove from the fire.  Put fried potato kababs on top and cover the vessel so that the kababs become a little soft.  Serve hot.   
                                                                                                              Serves 6.

Potato Kabab

INGREDIENTS:

• ½ kg potatoes
• 2 green chills
• ½ table spoon black pepper
• 1 table spoon cumin powder
• 30 grams flour for batter
• Ghee for deep frying
• ½ table spoon ginger, chopped
• 1 table spoon chopped coriander leaves
• Salt to taste

Method:

Boil the potatoes until tender.  Peel and grate them.  Mix ground cumin seeds, salt, black pepper, chopped ginger, coriander and chills into mashed potatoes.  Make small oval-shaped balls.  Dust with flour and dip into flour batter.  Fry in hot ghee until golden brown.    
                                                                                                              Serves 6.

Sweet Carrot Pulaos

INGREDIENTS:

• ½ kg rice
• 300 grams sugar
• 6 cups water
• 2 table spoons kewra flavour
• 3 sliver leaves
• 15 grams pistachio
• 150 grams ghee
• 6 grams cardamoms
• ½ kilo gram grated carrot
• 30 grams raisins
• ½ table spoon yellow color

 Method:

Put sugar, 1 cup and grated carrots in a vessel and cook until half tender.  Heat the ghee and fry soaked rice, cardamoms, 5 cups water and yellow color and cook until water is evaporated.  Now add the syrup prepared with 1½ cup water and sugar, carrots and raisins and cook until rice is tender.  Sprinkle kewra flavour and decorate with silver leaves and pistachios.  If the rice is grainy, cover it with a wet cloth and cover the vessel tightly and keep on very low fire or over a pan of hot water for a couple of minutes.  Serve hot.
                                                                                                              Serves 8.