Vegetable Biryani

This is made South Indian Style and the masala is much like in this korma recipe.
The spicing is "Sweet" and "Green" meaning that it doesn't use tomatoes or red chilies.

• Vegetables:
• 1 large Onion (or 2 med) diced well
• 1 cup beans cut into 1/2 inch pieces
• 1-2 large potatoes cut into 4 each
• 2 carrots cubed
• 1 Chayote squash cubed
• 1/2 cup peas
• 1 cup cauliflower florets
• The veggies should not be cut too small or they will dissolve when making biryani
  
• Spices:
  
• 2 tsp soonf (fennel seeds)
  
• 8 cloves
• 1/2 inch cinnamon bark (lavang pattai in indian terms)
• 5 cardamom pods
• Heat the above spices in a pan in mild heat to bring out the flavors
• 
  
• Masala to grind:
  
• Use the above spices
• 4-5 green chilies - adjust heat depending on the heat of the chilly
• 1/2 cup coconut (frozen is fine)
• 2 tsp poppy seeds
  
• 8-10 raw cashews
• 1/4 cup cilantro leaves optionally
• 1/2 inch ginger
  
• 2 garlic cloves (optionally)
• 1/2 cup of yogurt or sour cream or kefir optionally for tangy flavor

o Soak 2 cups of Basmati or other long grained rice for 30 mins or so; drain and set aside
o In a wide pan add 2 tbsp butter or ghee
o Add 1 tsp soonf seeds and fry the drained rice; set aside
o Add 2 tbsp butter or ghee and fry the onions
o Add Veggies and fry for 5 mins
o Add masala and fry for 5 mins; Add Salt as needed.
o Add rice and 7 cups of water, cover and cook until biryani is done. Cook in mild heat otherwise the dish will burn in the bottom of the vessel. Dont overcook it. Rice continues to cook after the direct heat is turned off.
o Serve with Raita

Tomato Leek Carrot Soup

• 2 Leeks (keep only the white part; split in the middle and washed very well)
• 2 stalks of celery
• 3 carrots
• 2 cans of plum tomatoes (diced)
  
• 1 pkg of vegetable broth (16 oz)
• 2 tbsp rice
  
• 3-4 cups of water
• Dried Thyme of powdered thyme for seasoning

o Dice all vegetables and saute in 2 tbsp olive oil
o Add tomatoes cook for 5 mins
o Add broth; Add 1 tsp of pepper flakes and 1 tsp of pepper for heat
o Add rice to the soup (it will give some body to the soup);
o Add water and seasoning
o Bring to boil and then cook in med heat for 30 mins
o Use a hand blender or blender to puree the soup
o Adjust seasoning and salt
o Serve with garnish (basil, chives, parsley etc. will work)
o Optionally add a dollop of sour cream during the serving

This is a great winter soup, especially if you add heat and spiciness it is very comforting for the cold winter nights.

Cauliflower Korma

This Korma is made with "green" spices, in the sense it doesn't use red pepper or tomato.
So it results in sort of a green curry. This is great to eat with Roti or other flat bread and with Basmati rice

• 1 large Onion (or 2 med) diced well
• Spices: 2 tsp soonf (fennel seeds)
  
• 8 cloves
• 1/2 inch cinnamon bark (lavang pattai in indian terms)
• 5 cardamom pods
• Heat the above spices in a pan in mild heat to bring out the flavors
• Masala to grind:
  
• 4-5 green chilies - adjust heat depending on the heat of the chilly
• 1/2 cup coconut (frozen is fine)
• 2 tsp poppy seeds
  
• 8-10 raw cashews
• 1/4 cup cilantro leaves optionally
• 1/2 inch ginger
  
• 2 garlic cloves (optionally)
• Veggies: 1 head cauli flower cut to small pieces and steamed
  
• 4 small potatoes boiled and cut to 4 pieces each
• 1/2 cup of yogurt or sour cream or kefir optionally for tangy flavor
  

o You can steam cauliflower and boil potatoes at the same time and set aside
o Grind the masala ingredients and spices together
o Sautee Onions with a 1/2 inch of cinnamon bark in oil or butter
o Add masala to onions and cover and cook for 5-10 mins in mild heat
o Add veggies to masala and cook for 5-10 mins in low heat; add salt to taste
o Add yogurt/kefir/sour cream optionally for the tangy flavor and creaminess
o garnish with cilantro