How to Cook Rice:

Rinse the rice to clean them

For 1 cup of rice add 1-3/4 cup of water (1/2 cup rice is suitable for 1 person)
Add 1 table spoon butter or oil (optional)
Add table spoon salt
Stir a little and put on high flame without lid
When water starts boiling, stir a little to evenly dissolve salt & butter.
Cover the pot with lid and put on little flame (simmer) for 18 to 20 minutes.
Remove the cover (lid) to take out all the steam.
Cover with lid again with no flame for 5 min.
Fluff the rice with the fork.
Serve the rice

How to Cook Chapati:

-

Take the flour 1 cup and sieve it.

Add pinch of salt into it.
Take cup of water (Luke warm is better).
Add water in parts and roll & push the flour with your knuckles for 3 to 5 min.
After mixing (Goondnay k bad) cover it and leave it for 15 -20 min to get it
ready to cook.
Divide the flour into equal parts for each chapatti.
Make the round perra by moving your palm 1 forward pass then 1 backward
pass then change the position of perra little bit after that make it round with
the help of your both palms.
Take some dry flour.
Take the perra and press a little.
Coat the perra with dry flour.
Press all the sides of the perra to make it little flat.
Take the ballun(rolling pin) to make it more flat. If it stick to the
chukkla(wooden board) sprinkle some dry floor on it. Not use much dry floor
coz it will not come nice when you will turn your chapatti.
Hot the tawwa for 5 min.
Use your hands to make the chappati bigger and put it on tawwa on medium
flame.
Once it start being transparent which shows it is ready to turn it.
When u turn it the down side will be the front of the chappati.
Check the lower side again & again until it starts forming little brown bubbles.
Then turn it.
Use little cloth or papper to move it in circles very gently dont put too much
pressure and get it cook.
Once it starts swelling which means it is cooked. Turn it quickly to check if It is
not burning from other side.
Put it on the file paper or hotpot.
Another way to cook chappati is after cooking for a little time on tawwa put
the chappati on the direct flame and cook it turn it one or 2 times than it will
be cooked by swelling.

- How to Cook Dall:

-

Wash the 1 cup of dall for 3 times until the water become clear.
Add the water almost double the amount of dall.
Put it on flame when it starts boiling remove the top layer of fumes/bubbles
coming at the top.
Cook the dall on medium and high flames for 10 to 12 min.
Add salt 1 table spoon, red pepper(chilli powder) th of table spoon &
huldi(tumeric) table spoon. Cook for few min.
Dont put the salt,chilli & huldi on flame for longer time otherwise these are
gonna losse their taste.
Add half sliced onion, 1 small sliced tomato, few green peppers (mirch), few
pieces of garlic(lussun)(optional). 1 table spoon Zeera. 1 table spoon butter.
Put the onion, zeera, and butter in frypan having little oil(pre heated). Mix
them & fry them.
Add green chillis after the onion starts browning and fry it for 2 min. then add
tomato & fry them also to make them little soft & fry for 1 -2 min.
Poor all this into dall and cover the dall immediately. And cook it for 1 - 2 min.
Dish it out

- How to cook egg curry:

Ingredients

Method

Eggs boiled 6
Onion (sliced) 2
Tomatoes chopped 250 gm
Garlic crushed 1 tsp
Ginger crushed 1 tsp
Fresh coriander bunch
Turmeric tsp
Red chili powder 2 tsp
Cumin powder 2 tsp
Tomato paste 2 tbsp
Salt 1 tsp
All spice powder 1 tsp
Curry leaves 4
Oil cup

Heat oil in a pan, add 1 tsp crushed ginger and 1

tsp crushed garlic. Fry well. Mix 1 tsp salt, 2 tsp red
chili powder, 1 tsp turmeric, 2 tsp cumin powder, 1
tsp all spice powder, 4 curry leaves in 1 cup water
and add to the oil in pan. Fry well till oil comes on
top. Then add 250 gm chopped tomatoes, 2 sliced
onion and 2 tbsp tomato paste. Fry on high flame.
Cut each egg in to four pieces and add to the
Masala. Garnish with chopped coriander leaves and
serve.

How to cook zeeray walay Aloo:

Ingredients: ts salt, ts chilli powder, 1ts full crushed chillies, 1ts full cumin
seeds; 7 medium sz potatoes; hot green chillies 5 & little fresh coriander
Method:
1- Peel the potatoes and cut them into small slices.

2- Put cooking oil into pan

3- Add cumin seeds when you see they are being fried then add potatoes into it.
4- Mix potatoes with cumin seed thoroughly so that seeds got stuck to the
potatoes.
5- Then add chilli powder, crushed chillis, salt into it(green chillis optional). Mix
them well.
6- Low down the flame of the stove.
7- Cover the pan with the lid.
8- Keep watching the potatoes time to time so that they do not get burn from
bottom & stir them.
9- After sometime check the color of chillis which would be dark now or check
the potatoes by breaking them to check they are cooked or not.
10-Stir them and add coriander

Chicken Curry / Stew with Potatoes:

Cumin powder - 1 tps
Coriander Powder 1 tsp
Turmeric Powder tsp
Red chilli Powder 1tsp(or less)
Garlic Paste 1 tsp
Ginger Paste 1tsp
Green Chilli Pepper 2/3(Cut)
Cinnamon-Cardamom Powder 1tsp
Onion 1(diced)
Cumin seed 1tsp
Yougurt cup (beaten)
Oil 2tsp
Salt to taste
Method:
123456-

Heat 2 tps oil in pan

Add the Quartered Potatoes, fry till golden brown. Takeout in other plate.
Add 1 tsp cumin seed and let it fry
Add the onions and stir till translucent(neem shuffaf)
Add ginger Paste, Garlic Paste and Green Chilli, Saute (tulna) for few minutes.
Add Coriander Powder, Cumin Powder, Turmeric Powder and Red Chilli
Powder, Saute (tulna) for few minutes.
7- Add chicken and mix well with Spices
8- Stir fry the chicken with spices for about five minutes.
9- Add the yougurt and continue to stir fry, Add salt to taste.
10-Stir fry till oil starts to separate (approx. 10-15 min)
11-Cover & Cook on medium heat for 5 minutes
12-Uncover and stir for minute, time to add the potatoes.
13-Coat the potatoes well with spices.
14-Curry it by adding water as per desired consistency. Add the CinnamonCardamom Powder.
15-Simmer on medium heat and bring the curry to boil.

16-Continue to simmer for few minutes till potatoes are cooked.

17-Potato chicken curry is ready, Garnish with chopped cilantro.