Mixed vegetable pulao with soya nuggets

1 cup washed & drained  basmati rice
1/2 cup shelled peas
4 tbsp of chopped nuggets ( nuggets soaked in cold water for 15 minutes & drained)
1 small carrot cut diagonally into thin slices
1 small potato cut diagonally into thin slices
1"gingersliced finely
2 cloves (laung)
1 stick of cinnamon( dalchini)
1/2 tsp of cumin (jeera)
1 bay leaf (tejpatta)
2& 3 green chillies as per your requirement
1/2 tsp of garam masala
1/2 tsp of red chilly powder
salt to taste
3 tbsp of oil

Heat oil in a heavy bottomed pan. Reduce flame & add cumin, cloves, cinnamon & bay leaf. When cumin turns golden brown add sliced ginger, peas, sliced carrot & potato, & chopped nuggets. Stir fry for 1 minute. Add 2 cups of water & the rice. Add salt, garam masala, red chilly powder & green chillies. Bring to boil& reduce flame. Keep on a very low flame till the rice is done & the water is absorbed.
Its a lovely dish. You can have with veg or non- veg items.

Parshe shorse (fish in mustard)

Ingredients : 500 gms small fish
                   2 tbsp of mustard powder
                   1 tsp of turmeric powder
                    few green chillies
                    4 tbsp of mustard oil
                    salt to taste
                   coriander leaves for garnishing (optional)                
                   1/4 tsp of cumin seeds

Rub fish with 1 tsp of salt and 1/2 tsp of turmeric.Heat 3tbsp of oil in a pan, add the fish and fry till it becomes light brown. Keep aside. Heat 1 tbsp of oil in a pan, add cumin seeds. Mix the mustard powder with 2 cups of water and add to it when the cumin seeds stop spluttering . Add 1/2 tsp of turmeric powder. Bring it to boil . Add the fish. Slit few green chillies and add it. Cook for 10 minutes . Take it out, garnish with chopped coriander leaves. Best eaten with rice.

Doi Mach (Fish cooked in curd)

Ingredients : 6 pcs of fish
                    250 gms curd (well beaten)
                    1 tablespoon of onion paste

                    1 teaspoon of ginger paste

                    green chillies (acc. to preference)
                    a pinch of turmeric (optional)
                    2 green cardamoms, 2 cloves & a small pc. of cinnamon crushed

Heat 3 tbsp oil in a fry pan & fry the fish . Do not deep fry.Keep aside. Heat 2 tbsp oil in a heavy bottomed kadhai (pan). Add cardamoms, cloves & cinnamon. When it stops spluttering, add onion paste, ginger paste & turmeric.Fry on low flame till oil separates.Now add curd. As soon as it starts to boil add the fish and few green chillies.Keep on low flame for 2 or 3 minutes. Take it out.Serve hot with rice.