Vegetable dishes usually tend to be served with its own water (the cooking water).Because that is very healthy to us.This “Vegetable pilau” is one of the tasteful recipies among the vegetable recipies.

Item required
185 g ghee
2 medium onions, sliced
60 g cauliflower, broken into small florets
60 g potatoes, finely diced
60 g green beans, cut into 2 cm lengths
60 g shelled peas
60 g carrots, finely sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 bay leaf
4 cloves
2 teaspoons cracked pepper
11/2 cups (250 g) rice
4 cups (1 litre) boiling water
Preparation method
1 Heat the ghee in a large saucepan and saute the onions until golden brown. Remove and set aside.
2 Add cauliflower, potatoes, beans, peas and carrots to ghee in pan, saute until tender. Remove and set aside.
3 Saute turmeric, ginger, cardamom, bay leaf, cloves and pepper for 1 minute.
4 Add the rice and fry for 2 minutes, stirring all the time.
5 Add 4 cups boiling water and boil till the water is nearly gone. Turn into a heat-proof dish, add the fried vegetables, cover,
bake in a slow oven 140°C (275°F) for 15 to 20 minutes. Serve with the fried onions sprinkled on top.
SERVES 6 TO 8

This fish kofta curry recipe is a fantastic recipe to fish likers and non-veg eaters. It is a taste and tasteful recipe.

Item required
1 kg white fish fillets
3 medium onions
1 bay leaf
2 green chillies, chopped and seeds removed
V. cup chopped coriander or parsley
1 egg
2 tablespoons fresh breadcrumbs
250 g ghee
1 clove garlic, chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon ground ginger
250 g tomatoes, chopped
11/4 cups (310 ml) water
Preparation method
1 Combine fish in a frying pan with a little water, half a chopped onion and the bay leaf. Simmer until tender. Cool, remove fish, strain and reserve liquid.
2 Mash the fish fillets in a bowl, add green chillies, coriander, egg and breadcrumbs. Shape tablespoons of mixture into balls.
3 Melt half the ghee in a frying pan. Add fish kofta balls, fry over medium heat until cooked, drain.
4 Chop 1/2 onions and combine in a blender or food processor with garlic, coriander, cumin, turmeric, chilli and ginger. Blend to a paste.
5 Slice remaining onion. Melt remaining ghee in a frying pan, saute onion and spice paste until onion is tender.
6 Add tomatoes, cook covered until tomatoes are pulpy.
7 Add the reserved liquid from the fish and 1% cups (310 ml) water. Bring to the boil, add the fish balls and simmer uncovered for 10 minutes.

Item required
21/2 to 3-lb. bone-in veal rump roast
1 can (103/4 oz.) condensed beef and barley vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes 1/2 teaspoon leaf thyme
1 bay leaf
2 tablespoons all-purpose flour

Setting: DEFROST
1. Place roast, fat side down, in 3-quart glass cas-serole. Cover with glass lid or plastic wrap.
2. MICROWAVE for 32 MINUTES. Turn meat over. Drain juice into measuring cup; set aside. Add re-maining ingredients, except flour; recover.
3. MICROWAVE for 32 to 36 MINUTES or until fork tender. Let stand, covered, 5 minutes before serv-ing. Remove roast to platter. Blend flour with juice drained from roast. Stir into hot seasoned meat drip¬pings; mix well.
4. MICROWAVE for 2 to 3 MINUTES or until thick-ened. Serve gravy over toast.
About 4 Servings