Garam masala rice

Ingrediants:

Rice 250 gm
Chopped garlic 4 to 5 cloves
Whole spice 1 to 2 tbsp
Stock 1 liter
Yellow food color 1 pinch
Oil 2 to 3 tbsp
Salt to taste

Method:

Wash 250 gm rice and soak in water for 2 hours. In a pan add 2 to 3 tbsp oil and add 1 to 2 tbsp whole spice to crackle. Then add 4 to 5 cloves to fry. Then add stock to boil. Now place rice and cook till rice turn soft. Add 1 pinch food color and simmer. Dish it out and serve.

Turai Jheenga masala

Ingrediants:

Ridge gourd 1 kg
Prawns 300 gm
Tomato 3 to 4
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder ½ tsp
All spice powder ½ tsp
Green chilies 3 to 4
Green coriander ½ bunch
Oil as required
Salt to taste

Method:

In a pan add 300gm prawns with 2 tbsp ginger garlic paste to fry and put it on a side. In the same pan add ginger garlic paste with 3 to 4 tomato to suate. Then add 1 tsp turmeric powder, 1 tbsp red chili powder, ½ tsp cumin powder, ½ tsp all spice powder and salt to suate. Then add ridge gourd to cook. In the end add prawns and dish it out. Garnish with ½ bunch of green coriander, 3 to 4 green chilies and ½ tsp all spice to serve.