Ingredients:
3 cups basmati rice
¼ pound green beans
3 carrots
3 potatoes
2 tomatoes
1/3 cup peas
1 onion
(any other vegetables according to taste)
½ cup oil
1 cup yogurt
2 tablespoons fresh ginger & garlic purée
1 teaspoon cayenne pepper, or according to taste
¼ teaspoon turmeric
1 teaspoon Hyderabadi garam masala (cinnamon, cardamom, black cumin, black pepper, cloves ground together)
½ teaspoon salt, or according to taste
fresh cilantro
3 small green chilis
2 cinnamon sticks
5 green cardamom pods
5 cloves
3 pinches black cumin
2 pinches saffron soaked in 1/3 cup milk
2 tablespoons ghee
¼ cup fresh lemon juice

Directions:
Soak the rice. Quarter the potatoes and tomatoes. Halve the green beans. Cut the carrots into 3-inch pieces. Chop the onion.

Heat the oil in a pan on slightly more than medium heat. Sauté the potatoes and remove from the oil. Then sauté the green beans slightly and take them out. Then sauté the carrots and take them out. Then sauté the peas slightly and take them out. Then fry the chopped onion until brownish. Take out less than ¼ of the onion and leave the rest in. Add the ginger-garlic purée, yogurt, turmeric, cayenne, and garam masala. Stir while sautéing until little bit yogurt smell goes away, then add the vegetables and cook until the potatoes are beginning to be tender. Add the sliced green chilis and cilantro. Remove the vegetables from the stove.

Meanwhile, set 10 cups of water to boil. Before it begins to boil, add the salt, cinnamon sticks, green cardamom pods, cloves, and black cumin. When the water boils, drain the soaked rice and put in the boiling water. Boil the rice until partly cooked (about 5-10 minutes). Drain the rice in a colander.

Spread half the rice in a baking pan, put the vegetables on the rice, and then put the rest of the rice on top, followed by the remainder of the fried onions. Sprinkle the ghee, saffron milk, and lemon juice over it. Cover with foil and bake at 350° for 30-45 minutes.

1 Celery stalk

1 sm Onion

1 Scallion

1 Garlic clove

1 c Cooked barley, drained (or

-substitute cooked brown -rice or cooked cracked -wheat 1 c Slightly cooked chick peas,

-drained (canned is fine, or -substitute cooked navy, -pinto or soy beans) 1/2 c Instant uncooked oatmeal

1/8 ts Salt

1 ts Paprika

1/2 ts Dried basil

2 tb Soy sauce

1/4 ts Ground black pepper

Olive oil as needed In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside. In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350′F. on a lightly oiled cookie sheet for 25 minutes.

Here is my first one, this is a great recipe – especially to accompany soup.
Olive herb bread