Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)
How to make quick vegetable pulao:
• Wash and soak the rice for 1 hour, drain and keep aside.
• Slice the onion finely and chop the potatoes into small pieces.
• Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
• Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
• Then add the drained rice, salt and red chilli powder.
• Mix well.
• Add 2 cups of water and boil.
• When the water starts boiling, reduce the flame and cover and cook till the rice is done.

Kheer is a traditional Indian sweet dish, which is typically made by boiling rice or broken wheat with milk, sugar and flavored with cardamom, saffron etc. Many variations can be brought about to the basic recipe of kheer, which is served as dessert after a sumptuous meal. No matter what the festival is, kheer finds a special place in the menu. It is very simple to prepare and the best recipe to experiment with, for the people, who are fond of cooking. One of the variations of the dish is the dry fruit milk kheer, in which, dry fruits are used as the chief ingredients. So, this Baisakhi, add sweetness to your celebrations by preparing the dessert. Go through the simple recipe given below and know how to make dry fruit kheer.

Dry Fruit Kheer Recipe

Ingredients:
• 1 liter milk
• 3/4 cup sugar
• 1/4 tsp. cardamom powder
• 15 strands saffron crushed, soaked in 1 tsp. hot milk
• 10-12 raisins
• 10-12 currants
• 10-12 almonds slivered
• 10-12 pistachios, slivered
• 5-6 dried peaches, quartered
• 5-6 dried apricots, nut removed, broken to bits
Method:
• Soak the raisins, currant, peaches, apricots, in hot water for 10 minutes.
• Boil milk, with cardamom, saffron and sugar for 10 minutes.
• Drain the soaked dry fruit, add to the boiling milk, and stir gently.
• Simmer, stirring occasionally, for 5 minutes.
• Add almonds, pistachios, and take off from fire. Serve hot.

Unlike most of its counterparts, this is one Indian sweet which is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it numero uno in my opinion. The slow cooking of the milk along with rice creates that delicious thick rich flavor. Though it takes time to prepare, there exists multitude of quick versions which make life so simple. If you have say only 20 or so minutes and you need to make this sweet, then simply pressure cook rice with milk for 2-3 whistles (takes about 10 minutes in small pressure cooker). Now pour this in another saucepan, add condensed milk, sugar and nuts. There you have it :)
try the following method at least once. Its totally worth it if you have never made it. This is most loved pudding in my family and especially my father is a die-hard fan of this sweet. I could not help but miss him terribly while making it in my kitchen miles away! You can make it as sweet you want. I prefer very mild sweet hence added only 2-3 tbsp but you can add more if you want to. My recipe is in no way different from many of them available on the net although I use short grained / medium grained rice. I think this is more suited than the Basmati rice which is asked for in many recipes.
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 2 people
Ingredients
• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)
Method

In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

In the same pan, roast the rice for 2-3 minutes in low heat.


Now add the milk. Increase the heat to med-high and let it come to a boil


Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.


Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.


Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.


Give it a stir until combined and serve garnished with the remaining nuts.

You can serve it hot or cold. The pudding thickens with time - you can rectify it by adding more warm milk to it.

Ingredients:
500 ml Milk (Doodh)
250 gms Rice (Chawal)
200 gms Sugar (Cheeni)
50 gms Ghee
3 tblsp chopped Nuts
How to make quick kheer:
• Pick and wash the rice.
• Soak in water for 30 minutes.
• Drain completely.
• Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
• add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
• Add the sugar and simmer further till the milk is reduced to half its original quantity.
• Garnish with nuts.

Ingredients:
Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:
• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.



AND OR OR


Directions...
• Sieve the maida.
• Add salt, 1/2 tbsp of oil and very little water in maida and make a soft dough. Keep aside for ½ hrs.
• Chop all the vegetables (French Beans, Carrot, Capsicum, Cabbage) into thin long strips.
• Boil noodles with water in a pan. After boiling , remove noodles from water and keep aside to cool.
• Heat oil in a pan, add the vegetable cook for 3-4min on high flame. Let them become soft.
• Add boiled noodles, salt, pepper, soya sauce, vinegar, Aginomotto to the mixture and cook for about 1 or 2 min.
• Keep aside and let it cool.
• Roll the chapatti from the above maida dough & spread the stuffing on it. seal the edges with the help of water.
• Deep fry it & cut into pieces before serving.
• Serve with chili and tomato sauce.

Ingredients:
• Covering: -
• All purpose flour (Maida) - 100gms
• Oil - 3 Tsp
• Salt - ½ Tsp
• Stuffing: -
• Half Boiled Noodle - 100gm
• French Beans - 50gm
• Carrot - 50gm
• Capsicum - One
• Cabbage - 100gm
• Onion - 1 or 2
• Soya sauce & Chili Sauce - 1 Tsp
• Aginomotto - ½ Tsp
• Oil for cooking - 3-4 tsp
• Salt - To taste
• Vinegar or Lemon Juice - 2 tsp
• Black Pepper - 1/3 tsp

Serve hot .

A few simple, helpful tips can be a VERY HELPFUL for those, trying to get slim and stay that way. The following ideas will prove useful for everyone .

These tips are easy to follow and do not cost anything to put in place, so here they are:
Tip 1
Have a starter of vegetable soup before a meal. The fiber will not just fill you up, but helps to speed the metabolic process of the rest of the meal.
Tip 2
If hips are a problem for you, do not eat spicy foods too much, because the spices stimulate glands that will help to store fat in the hips and bottom areas.
Tip 3
When eating dinner, turn out the lights and go for a low, warm, candle glow. The dimmer lighting has the effect of making people eat less!
Tip 4
Use smaller plates and dishes. This means that a full plate seems to have a big amount of food on it, but in reality, you are cutting down your intake.
Tip 5
Make French toast without oil or butter – just bake it in a hot oven, five minutes, then turn over and five minutes more. Plenty of calories saved that way.
Tip 6
Eat tasty vegetables without butter. Use herbs and a little spice instead. A squeeze of lime and a little chili powder on corn on the cob is great. Cook carrots with a pinch of dried parsley for extra flavor and omit butter.
Tip 7
Make omelets with a splash of cold water, not milk. Take care not to beat too hard, and you will have a lighter, fluffier, less-fattening omelet.
Tip 8
Make a salad dressing using plain, low-fat yogurt, a little paprika and a squeeze of fresh lemon juice.
Tip 9
For crispy, low-fat roast potatoes, boil them with a vegetable stock cube for ten minutes, then roast for about 40 minutes, drizzled with the vegetable water.
Tip 10
Go for five portions in all of fruit and vegetables a day, and keep a food diary of all you eat. Be honest with it, this is going to help you cut down.
Finally, do not jump off and on the scales every day. Get weighed once a week and do NOT beat yourself up if you have not lost weight one week. Just consult your food diary and adjust your eating accordingly. Aim for a slow and steady weight reduction and that weight is more likely to come off.