Chinese Style Vegetable fried rice

Ingredients:
1 cup long grain ride
1 medium carrot
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
2 spring onion
1/4 cup peas
3-4 baby corn
5/6 french beans
1/8th cabbage
1/4th small cauliflower
1 green chilli
3tbsp oil
2 tbsp soya sauce
1 tbsp white venegar
1 tsp green chilli sauce or red
1/4th oe 1/2 freshly curshed black pepper:
Method:
Heat oil in a pan and put the uncooked rice over low heat and stir till the rice looks white it should not become brown.
Remove from heat and add water and some salt and cook
Chope the veggies and steam cook for a short while remember they should cook for short while and remain crispy.
Now add  the sauces and then the cooked rice till heated again
and garnish with pepper and spring onions

Totakoora or Amaranthus leafy vegetable

Dry roast
channa dal 1tsp
Urad dal 1 tbp
fist ful peanut
and make a powder and keep aside
In a pan heat oil and temper with mustard seeds,cumin seeds and urad dal and channa dal
After which add cut green chilies and ginger finely chopped
then add the green leaves of totakoora
cover with lid and cook well
now add about 2 tomatoes and cook again
when the leaves and tomato are soft of half cooked add a cup of yogurt and cook everything till all the ingredients blend and become a soft blend
now add t he made above powder
and the curry will thicken
towards the end add salt
remember to add salt only to the end

optional one can add onions and fry them along with the green leaves too

Bagara Baingan ( hyderabad style)

Make a paste of the following after dry roasting them
Peanuts 2 Tbs
Sesame seeds 1 TBS
Whole coriander 1 tsp
Cumin seeds 1 Tsp
fresh grated or dry cocount small amount
poppy seeds 1tsp

Now in a pan
Take the round sized brinjal and cut the top and bottom and leave them as a whole
Dry them and stir fry them in oil
This dish required more then moderate amount of oil
after they are cooked keep them aside
In the same oil  out paste of ginger garlic paste
one big bay leaf
cumin seeds
and urad dal
and mustard seeds
and temper
now add the paste made above and add the cooked brinjals also
to this add tamaring paste and cook till oil separates out
The gravy will become thick and cook till it leaves the pan