Peas Pulao and Gobi Manchurian

There have been days when i hate the sight of my kitchen, forget entering into it..and some days, i cant wait to start cooking. On those rare occasions( rarely rare) occasions, i cant stop cooking...and its at times like those tht my food tastes better than ever.Last nite i had this urge to cook and unfortunately there wasnt
much in my refrigerator...a can of peas and cauliflower...tht's when i decided the menu for dinner, peas pulao(am not sure abt the differences betn pulao and biryani & not sure wat to call this) and gobi manchurian.

peas pulao

Ingredients:-
For grinding

cloves 4-5

cardamom 1

cinnamon 1 small stick

pepper corns 4-5

For masala

coriander & pudina leaves

onion 1 medium sized

tomatoes 1

peas 1 cup

rice 2 cups (basmati)

bayleaf 1

green chillies slit 1-2

salt to taste

water - 4 cups

Method:-
grind 4-5 cloves,cardamon,small stick of cinnamon and some pepper corns. keep this aside. also grind some coriander and pudina leaves
In some oil, fry a bayleaf and add the ground spices...once its flavours are released, add onions, ginger-garlic paste and green chillies. after the onions soften, add the coriander-mint paste and fry for some time till the raw smell goes. add tomatoes,salt and peas. add the soaked rice into this masala. Mix the rice well and
add water and pressure-cook for 2-whistles. keep it closed for some time, so that the rice will cook in its own steam...

gobi manchurian

Ingredients:
1 medium-sized cauliflower broken into florets

cooking oil to fry the florets

1 tbsp garlic& ginger, finely chopped

3-4 tbsp green chili, finely chopped(add more if u like it hot!!!)

½ tbsp corn flour mixed with 2 tbsp of water

Salt, to taste

2 tbsp Soya Sauce

1/4 tbsp chili sauce

2 cups of water

For the batter:

1/2 cup Corn Flour

¼ tsp red chili Powder

Salt to taste
Method:
Mix corn flour, red chili powder, salt and a little bit of water to form a batter. This batter shoule be thick enough to coat each cauliflower floret. Dip the florets in this batter and deep fry till golden brown. Set aside on paper-towels to drain the excess oil.Heat oil in a pan and chillies,ginger, garlic.fry till the raw smell goes and then add the chilli paste and the soya sauce. fry for a minute and then add water. Bring the water to a boil.
dissolve some corn-flour in water and add it to the boiling sauce, while continuously stirring so that no lumps are
formed. Once the sauce thickens, add the fried florets. let it cook in the sauce for 2-3 minutes. garnish with chopped spring onions.