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Av-8 Harrier: In Detail and Scale : U.S.M.C. Versions by Don Linn

By Don Linn

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Fry urad dal, red chillies, dry coconut till golden brown. Dry grind (coarse powder). Add this powder to the cooled rice & add salt to taste. Take 1sp pure ghee in a pan & fry cashewnuts till golden brown. Drain & add to the rice. Put 1 tsp channa dal, urad dal, curry leaves in ghee, fry golden brown & add to rice. Mix well. Your urad dal rice is ready. This can also be prepared during festivals as one of the dishes. Hope you like this. Sweet Potato and Capsicum Rice Ingredients 2 cups basmati rice 1 sweet potato (medium) cut into cubes 1 green bell pepper 1 onion sliced 2 tbsp groundnuts For Powder: 2 tbsp channa dal 1 tbsp urad dal 2 tbsp dhania 2 tbsp dry coconut 2 red chilly Method Fry the above ingredients in little oil and powder them.

Add curd, milk, coriander. Mix well and cool in fridge for an hour before serving. ) 3 pods of garlic 2 inch piece of ginger 2 onions 6-8 green chillies chilli powder (according to your taste) 1 1/2 tsp of garam masala powder salt Method Make a paste of the coriander, curry leaves, chillies, ginger, garlic and half the onions. Finely chop the rest of the onions. Cook the rice separately. Pour some oil and add any dry garam masala that you have like cloves , cardamom etc. Fry the finely chopped onions, Add the paste, add a little bit chilli powder and garam masala powder according to taste.

Add grated carrots, green peas and saute well. Add diced tomatoes and fry well. After they have mixed well, add chilli powder, salt and fry a bit more. Reduce heat and add the cooked rice. Mix well. Adjust seasoning. Add chopped nuts in a teaspoon of ghee, fry well and add to pulao. Serve hot with raita. Instant Biryani Ingredients 1 1/2 cups basmati rice cardamoms-3 cloves-3 cinnamon-1 inch 2 bay leaves 1 cup mixed diced raw vegetables (beans, carrots, peas) 1 teaspoon garam masala powder, ghee salt to taste kevera water little zaffrani colour 3 tablespoon malaikafta or any vegetable gravy.

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