APNI-RECIPES

Ingredients
:1 lb. (454g) baby carrots, ready to cook
1 Tbsp. (15mL) Mrs. Dash® Garlic and Herb Seasoning Blend
2 Tbsp. (30mL) unsalted butter
2 Tbsp. (30mL) brown sugar
Directions:
Add carrots to medium saucepan, cover with water, bring to boil, reduce heat to medium and cook until tender, 12 - 15 minutes.
Drain carrots, set aside.
In saucepan over low heat, mix Mrs. Dash® Garlic & Herb Seasoning Blend with butter and sugar, stir until butter and sugar melt. Add carrots, stir gently until carrots are lightly coated and glazed. Serve hot

2 tsp. salt -

1- cup aniseed (saunf) &

1\2 cup coriander seeds ( Tied in a piece of muslin to make spice bag.)

4 cups Pakistani basmati rice For Masala:-

1 cup ghee or oil-

4 medium onions-

6-8 green cardamoms-

1 tsp. black peppercorn-

1 inch cinnamon stick-

3 large cardamoms-

6 cloves-

1 tbsp. ginger paste

.Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.3. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.4. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorncinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger. 5. Stirring frequently, fry this over medium heat for 3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 5 minutes.6. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock, it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.7. Fluff up the rice with a fork, then transfer it into to a heated serving dish.Serve with Raita.

1 cup Besan.

1 pinch Kesari.1

pinch Cardamom powder.1 tbsp

Rice flour. 1 pinch

Baking Powder. 1 tbsp Melon seeds

.1 tbsp Broken Cashew nut.

2 cupsOil Sugar.

1 cup Water

:Mix the flour, rice flour, baking powder and colour.Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.Mix in the kesari melon seed and cardamom powder and fried boondies.When the mixture is still warm make into balls.Bondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes.

Basmati Rice - 1/4kg

Sliced tomatoes - 1-2nos

Cauliflower, carrot, beans, brinjal, potato and green peas - 150 grams

(all together)

Curry leaves - 4-5

sticksCloves - 4nosCardamom - 7-8nos

Cinnamon - a small pieceRaisins - 25gms

Cashew nuts - 25gmsAlmonds - 25gmsSliced onions (big) - 2nos

Orange essence

Salt to taste

Clean the vegetables and slice into small pieces. Wash rice and soak in water for 15 minutes. Drain well. Cook rice with salt and water. Keep aside.Heat 2tbs ghee and fry cloves, cinnamon and cardamoms. Fry sliced onions until light brown and add tomatoes and sauté until oil separates. Add vegetables and salt and cook until soft. Add boiled rice and mix well. Reduce the flame and add the essence. Remove from fire and garnish with fried raisins, cashew nuts and almonds.