Ingredients for Peas Pulav: [*]2 cups rice [*]1 cup green peas (frozen will do) [*]1 tsp turmeric/ red chilli powder [*]1 tbsp mustard seeds [*]1 tsp jeera (cumin) powder [*]1 tbs dhania powder (coriander) [*]2-3 kadi patta (curry leaves) [*]2 tbs ghee (clarified butter) [*]Salt for taste Method of preparation: [*]Wash the rice in water and keep aside. [*]Heat the ghee in a pressure cooker and add mustard seeds and jeera. [*]Once the seeds start to crackle, add curry leaves and peas, and cook for 2 minutes. [*]Then add turmeric powder, cumin powder, coriander powder, chilli powder and salt and mix well. [*]Add washed rice and mix well. [*]Add two cups of water and put the cooker lid on. [*]Let it cook for three whistles or for 10 mins and your pulav is ready! Garnish with grated coconut and cilantro. Ingredients for Beetroot Raita: [*]1 beetroot [*]2 tbs yogurt (curds) [*]1 tbsp mustard seeds [*]1 tsp jeera (cumin) seeds [*]2 chillies, cut in small pieces [*]1/2 tbsp hing (asafoetida) [*]1 tbsp oil [*]Salt, sugar to taste Method of preparation: [*]Grate the beetroot. [*]Heat the oil in a small kadhai (wok) and add mustard seeds, jeera. After the seeds crackles, add hing and chilly pieces and let it crackle. This is the tadka (tempering). [*]Then add this tadka to the grated beetroot. [*]If you will be consuming the raita after 2-3 hours, then keep it in the refrigerator. Ten minutes before serving, add curds,salt and sugar and mix well. You can garnish it with cilantro.