Authentic Recipes

2 cups rice
1 cup parboiled rice
3/4 cup urad dal
3/4 cup poha/rice flakes
1 tsp methi seeds
salt
big pinch sugar (optional)

Method:

• Soak raw rice, parboiled rice, urad dal and methi seeds in enough water for 6 hours.
• Seperately soak the poha or beaten rice for 1-2 hours. 
• Grind all the ingredients along with poha adding enough water to form a pouring consistency. 
• Leave it overnight to ferment.Add salt and a pinch of sugar just before preparing the dosas and combine well.Pre-heat a tawa till really hot, sprinkle little water, pour 2 laddles of batter (do not spread the batter) and let it cook gradually over medium heat. 
• It should look like a thick pancake. Drizzle some oil along the edges and let it cook for 2 mts or till nicely roasted. 
• Flip the dosa over (this is optional) and let it cook further for less than a minute or till it is slightly roasted. 
• Serve hot with chutney

• Heat oil in a cooking vessel, add mustard seeds and let it splutter. 
• Add urad dal and channa dal and fry till they turn red. Add fresh curry leaves, green chillis and ginger and saute for a few secs. 
• Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. 
• Add the turmeric powder and combine. Add the crumbled boiled potatoes and adjust salt. 
• Place lid and cook for 3 mts.Add a cup of water to the potatoes and increase flame, cook for 2 mts. 
• Reduce flame and place lid and cook for 4-5 mts.Remove lid, sprinkle the besan all over the cooking potatoes and give a good stir.
• Simmer till the rawness of besan/chick pea flour disappears, approx 3-4 mts and the curry slightly thickens. 
• Garnish with coriander leaves and serve with puris.

1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required

Method:

• Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
• Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges.
• Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done. 
• Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney.

• Heat a cooking vessel on medium heat and dry roast cumin seeds and coriander seeds, clove, marathi moggu, cinnamon and dry chillis for 2 mts. 
• Remove and keep aside. In the same pan, add oil, add channa dal and urad dal and fry for two minutes till they turn red. 
• Remove and keep aside. Add khus-khus, sesame seeds and grated coconut and fry for a minute and turn of heat. 
• Add hing and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder
• .In the same vessel, add oil and once its hot, add mustard seeds and let them splutter.
• Add the channa dal and once it turns red, add curry leaves and let the flavor of the curry leaves come out. 
• Add the brinjal pieces, turmeric pwd and salt and fry for 25-30 minutes or till almost cooked. 
• Add the ground vangi bath masala pwd and combine well and cook further for another 2-3 mts.
• Add the cooked rice and combine with the brinjal-spice mixture. 
• Add the roasted peanuts and adjust salt and combine with the rice. 
• Serve hot with yogurt and appadam. 
• A one-pot complete meal!

2 cups raw rice (cook such that each grain is separate, add 2 tsps of oil to rice and combine)
4 ripe tomatoes, blanch, remove skin and puree
2 onions, finely sliced
1-2 green chillis, slit lengthwise
large pinch turmeric pwd
For spice powder:
Dry roast and make coarse pwd
4 dry red chillies, de-seed, tear
1 tbsp coriander seeds/dhania
1 tbsp bengal gram/senaga pappu/channa dal
1/2 tbsp urad dal/minapappapu/black gram dal
large pinch fenugreek seeds/methi
1/4 tsp asafoetida/hing
For seasoning:
1/2 tsp mustard seeds
12-15 curry leaves
2 tbsp roasted peanuts
salt to taste
2 1/2 tbsps oil

Method:

• Heat a tbsp of oil in a pan, add the tomato paste and cook till it forms a slightly thick paste (approx 10-12 mts). 
• Heat the remaining oil in a separate heavy bottomed vessel, add mustard seeds and once they splutter add the curry leaves, asafoetida and turmeric pwd and stir fry for a few seconds. 
• Add sliced onions and green chillis and stir fry for 6-8 mts.Add the tomato paste to the sauteed onions and combine. 
• Add salt to taste and combine well.Reduce heat, add the cooked rice, combine, sprinkle the spice mixture.
• Add the roasted peanuts and combine with the rice. 
• Serve hot with any curry of your choice or with just pickle, yogurt and pappadam.

4 cups of cooked (cold) rice
2 spring onions, finely chopped
fistful of chopped capsicum
1 cup finely chopped vegetables (carrots, cabbage and beans) par boiled for 2 mts
3/4 tbsp vinegar
fine black pepper pwd as required
salt to taste
1 1/2 tbsps sesame oil or peanut oil

 Method:

• Heat sesame oil in a large wok and once the oil is piping hot, add the spring onion whites and stir fry for 1 mt on high.Add the rest of the vegetables and toss them on high heat for 3-4 mts. 
• Add salt and pepper pwd combine. Cook on high for a mt. Add the cooked cold rice and combine well. 
• Spread it all over the pan and leave on medium high for a minute
• Combine again, spread out and leave on medium high for another mt. 
• Add vinegar and toss all the contents on high heat for a 30 secs. Turn off flame. 
• Garnish with chopped spring onion greens and serve hot. 

 Ingredients:
1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd (preferably Kashmiri)
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

Method:

• Heat oil for deep frying in a heavy bottomed vessel.In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. 
• Dip the washed and drained florets into the batter such that its well coated.
• Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. 
• Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown.
• Remove onto absorbent paper and keep aside.Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. 
• Add the green chillis and ginger and stir fry on high for a few seconds.Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. 
• Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch. 
• Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. 
• Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts. 
• Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat.
• Garnish with the chopped spring onion greens and coriander leaves. 
  

Ingredients:

• Marinate the prawns in ginger garlic paste, chilli pwd, turmeric pwd, coriander pwd, cumin pwd, lemon juice and salt for 20-30 mts. 
• Add a small cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 4-5 mts. 
• Turn off heat and drain the excess water. 
• Heat oil in a pan, add the sliced onions, green chillis and curry leaves and saute till the onions turn a light caramlized brown, approx 8-10 mts.
• Add the cooked prawns and garam masala pwd and stir fry for 3-4 mts.Adjust salt and turn off heat.
• Serve hot as a starter or as a stir fry with rice.

2 cups Basmati rice
1/2 kg mutton, washed and drained
1 cup thick buttermilk
3 cups water
2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
1 large tomato finely chopped
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1 tsp coriander pwd
very small pinch of nutmeg pwd
little less than 1/4 cup chopped coriander leaves
1/4 cup pudina leaves
salt to taste
3 tbsps ghee + 1 tbsp oil
Biryani masala, make powder:
3 cloves
1″ cinnamon stick
1 elaichi
pinch of shah jeera
pinch of jeera/cumin seeds
small piece of japathri/mace
1/2 anaasa puvvu/star anise
For marinade:
juice of half lemon
1 1/2 tbsps curd
1/2 tsp salt
1/2 tsp ginger garlic paste
3-4 whole green chillis without stalks
1/4 tsp red chilli pwd
1/2 tsp coriander pwd
few mint leaves

Method:

• Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.

1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

• Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs.
• Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts. 
• Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. 
• Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. 
• Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy.
• If the gravy appears very watery, cook further without lid till it forms a thick gravy. 
• Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. 
• Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). 
• Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat.
• Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. 
• Serve hot with raita.

1 kg mutton, cubed, washed
4 cloves
2 elaichi
1″ cinnamon stick
1 bay leaf
2 large onions, finely chopped
5-6 green chillies, slit
1 1/2 tbsps ginger garlic paste
1 large tomato, chopped
salt to taste
1 1/2 tbsps oil
1 1/2 tbsps ghee
3/4 tsp garam masala pwd
chopped coriander leaves for garnish
For marinade:
2 tsps red chilli pwd (adjust)
1 1/4 tbsp coriander pwd
3/4 tsp cumin pwd
1/2 tsp turmeric powder
1 1/2 cups thick yogurt/curd
Make a paste:
1 1/2 tbsp poppy seeds, dry roast for 4 mts, soak in water for 10 mts
4 tbsps grated fresh coconut
4 cashew nuts, soak in little water or milk (optional)

Method:

• Add the curd, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, half of the ginger garlic paste to the washed mutton. 
• Keep aside the marinated mutton for 30-40 mts. 
• Heat oil and ghee in a heavy bottomed vessel, add whole spices and bay leaf and fry for few secs. 
• Add the chopped onions and fry till transparent.
• Add the green chillis and remaining ginger-garlic paste and saute for 3 mts. 
• Add the chopped tomatoes and fry for 4-5 mts. 
• Add the marinated mutton and cook over medium heat with lid till the water from the meat and yogurt is almost absorbed. 
• Check in between and stir.Add the poppy seeds-coconut paste and salt to the mutton and mix well.
• Cover and cook for 4-5 mts. Add 3 cups of water and salt. 
• Cook with lid on simmer till the mutton is tender and the gravy thickens.
• Add garam masala pwd and garnish with chopped coriander leaves. 
• Turn off heat.Serve with pulao, biryani, coconut rice or rotis. 

1 kg chicken, washed and cut into medium sized pieces
2 large onions finely chopped
1 tbsp ginger-garlic paste
3-4 green chillis slit length wise
1 large tomato finely chopped
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp freshly ground fennel seeds pwd (saunf)
3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)
1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)
fresh coriander leaves for garnish
salt
1 1/2 tbsp-2 tbsp oil

Method:

• Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute further for another 4-5 mts on medium heat. 
• Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while. 
• Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.Reduce heat to medium, cook covered for another 4-5 mts.
• Add the chopped tomatoes and let it cook for 3-4 minutes without cover.
• Combine well and cook till oil separates.Let the chicken cook in its own water, covered for 4-5 mts. 
• Add half a cup of water and cook covered for another 4-5 mts or till you get the desired gravy consistency. 
• Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves. 
• Serve hot with white steamed rice or chapatis.

1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying

Method:

• Heat a tbsp of oil in cooking vessel. 
• Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. 
• Be careful not to burn the spices. Cool. 
• First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste.
• Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above. 
• Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
• Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color. 
• Serve hot with tomato sauce or green chutney.

1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
Make a paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

Method:

• Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. 
• Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts. 
• Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside. 
• Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent. 
• Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while. 
• Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered.
• Cook till oil separates. There is no need to add water as the chicken cooks in its own water. 
• Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle.
• Turn off heat and garnish with fresh coriander leaves. 
• Serve hot with white steamed rice, biryani or chapatis.

1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

Method:

• Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts.
• Remove from fire, cool and grind to a powder.
• Make a paste of the ginger, garlic, green chillies and poppy seeds. 
• Keep aside.Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent. 
• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while. 
• Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. 
• Let the chicken cook in this for 4-5 mts, uncovered. 
• Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. 
• Open lid and combine well.Finally add the ground masala pwd and cook for 3 mts.
• Turn off heat and garnish with fresh coriander leaves.Serve hot with white steamed rice, biryani, chapatis or dosas.

1 kg chicken, washed and cut into medium sized pieces
1/4 tsp turmeric
1 1/2 tsps chilli powder
1 tsp coriander powder
1 tbsp ginger garlic paste
1 onion, coarsely crushed
1 tsp ghee
garam masala pwd (1″ dalchini, 1 elaichi and 4 cloves finely ground)
few curry leaves
2 slit green chillis
salt to taste
1 tbsp oil


Method:

• Mix the washed chicken with chilli pwd, coriander pwd, turmeric pwd, ginger garlic paste and ghee and keep aside for 5 mts.
• Add few tbsps water, crushed onion and salt to the marinated chicken and cook till the water has almost evaporated and the chicken turns soft. This could take approx 25-30 mts.
• Heat oil in a cooking vessel, add curry leaves and green chillis and saute for a few seconds, add the cooked chicken along with any left over gravy and cook on high heat for 3 mts.
• Reduce flame to medium and sprinkle the garam masala pwd and saute further for another 2 mts.
• Serve hot with white steamed rice or rotis.

Preparation Time : 10-15 mins
Cooking Time : 10-15 mins
Servings : 4


Ingredients:
Onions thickly sliced - 4 large
Refined flour (maida) - 2 cups
Cornflour/ corn starch - 3 tablespoons
Salt to taste
White pepper powder - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Oil - 1/2 cup + to deep fry

Method:

• Separate the onion roundels into rings and keep the center part aside
• Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. 
• Add half cup of oil and sufficient water to make a thick batter. 
• Whip this batter with whisk or hand continuously for a long time - say five to ten minutes.
• Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. 
• Remove and drain on an absorbent paper. Serve hot.
  

Preparation Time : 20-25 mins
Cooking Time : 10-15 mins
Servings : 4

Ingredients:
Ladyfingers (bhindi) (tender) - 250 grams
Whole dry red chilli - 4
Asafoetida - 1/4 teaspoon
Carom seeds (ajwain) - 1/4 teaspoon
Coriander seeds - 1/4 teaspoon
Fenugreek seeds (methi dana) - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind - 1/2 lemon sized ball
Rice flour - 2 tablespoons
Gram flour (besan) - 2 tablespoons
Refined oil to deep fry
Salt to taste

Method:
 Wash and wipe ladyfingers dry. Make a deep slit along the center to make a pocket and keep aside.
Grind rest of the ingredients, except oil and salt, to a smooth and thick paste.
Apply this paste on the ladyfingers and stuff some inside the slit pocket also.
Heat oil in a kadai and deep-fry in small batches till crisp and golden brown.
Drain onto an absorbent paper, toss with required salt and serve hot.

Recipe Tip:
Try this recipe with potato, tendli, arbi, yam or any other vegetable of your choice.

Preparation Time : 30-35 minutes
Cooking Time : 20-25 minute
Servings : 4

 Ingredients:
Prawns - 16-20 medium
Cumin seeds - 1 teaspoon
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Tamarind pulp - 1 tablespoon
Red chilli powder - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Rice flour - 2 tablespoons
Salt to taste
Oil - 2 tablespoons + to shallow fry
Onion cut into rings - 1 medium
Lemon cut into wedges - 2
Curry leaves deep fried - 10-12

Method:

• Shell, clean and wash the prawns. Drain and pat dry on a kitchen towel. 
• Dry roast cumin seeds in a pan, cool and powder.
• Mix all the ingredients with two tablespoons of oil and marinate the prawns.
• Rest in the refrigerator for half an hour.
• Heat sufficient oil in a frying pan and shallow fry the prawns four at a time.
• Cook, turning it a couple of times for uniform cooking. Drain onto an absorbent paper. 
• Serve hot garnished with onion rings, lemon wedges and fried curry leaves.

Recipe Tip:
You can substitute the tamarind pulp with juice of one lemon.

Preparation Time : 15- 20 minutes
Cooking Time : 10-15 minutes
Servings : 4

Ingredients:
Potatoes - 6 medium
Salt to taste
Turmeric powder - 1/4 teaspoon
Curry leaves finely chopped - 20
Rice flour - 3 tablespoons
Red chilli powder - 1 1/2 teaspoons
Coriander powder - 2 teaspoons
Oil - 2 tablespoons+ to shallow fry

 
Method:

• Peel and slice the potatoes thickly. Parboil in salted water with turmeric powder and salt.
• Drain and set aside. Take chopped curry leaves, rice flour, red chilli powder, coriander powder, two tablespoons of oil and a little water in a bowl and mix to make a paste. 
• Apply the paste to parboiled potatoes covering all slices evenly. 
• Set aside for about fifteen minutes. Heat a griddle plate and apply oil. 
• Place the potato slices on the hot griddle plate and shallow fry on medium heat for about five minutes. 
• Turn and continue to fry on medium heat till both the sides are evenly golden brown.
• Serve hot.
  

Preparation Time :15-20 mins
Cooking Time :30-35 mins
Servings : 2


Ingredients:
Rice soaked - 1 1/2 cups
Green capsicum 1/2 inch cubes - 1 medium
Carrot 1/2 inch cubes - 1 medium
Potatoes 1/2 inch cubes - 2 medium
Cauliflower small florets - 6
Green peas - 1/4 cup
Oil - 10 tablespoons
Onions chopped - 2 medium
Curry leaves - 10-12
Green chillies slit - 4
Tomato 1/2 inch cubes - 1 medium
Salt - to taste
Fresh mint leaves chopped - 1 tablespoon
Fresh coriander leaves chopped - 1 tablespoon
Lemon juice - 1 tablespoon

FOR MASALA PASTE:
Garlicchopped - 10-12 cloves
Coconut scraped - 1/4 cup
Whole dry red chilli - 4
Coriander seeds - 2 tablespoons
Cumin seeds - 1 teaspoon
Poppy seeds (khuskhus/posto) - 1 tablespoon
Fennel seeds (saunf) - 2 tablespoons

FOR GARAM MASALA:
Cinnamon - 1/2 inch stick
Cloves - 2
Green cardamoms - 2
Mace - 2 blades
Star anise - 1
Black peppercorns - 10-12
Nutmeg powder - a small pinch


Method:

• Heat four tablespoons oil and fry all the masala ingredients till light brown.
• Cool and grind to a smooth paste with little water.
• Dry roast all the ingredients for garam masala for two to three minutes and pound into a coarse powder.
• Heat the remaining oil and fry the onions till golden brown. Add curry leaves, green chillies and masala paste.
• Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.
• Add all the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add to the vegetable mixture.
•  Add salt to taste. Add three and a half cups of hot water and stir.
• Bring to boil on high heat, then reduce to medium heat.
•  Cover and cook, stirring once in a while till almost done.
• Sprinkle mint leaves, coriander leaves, garam masala powder, lemon juice, stir well and cover with a tight lid.
• Keep on hot charcoal for about ten minutes. Open when ready to serve.

Recipe Tip:
Traditionally Jeeraga Samba rice is used to make this biryani. But you can also use any other biryani rice.

•  Heat oil in a kadai. Add mustard seeds, hing, methi, urad dal and sauté till the dal turns golden.
• Add curry leaves, broken red chillies, turmeric powder and peanuts and continue to sauté.
• Add rice and salt and mix. Add lemon juice and mix well.
• Cook on low heat till the rice gets heated through. Garnish with coconut and serve hot.

Rice soaked - 1 1/2 cups
Ghee - 2 tablespoons
Cloves - 4-5
Black peppercorns - 4-5
Onion sliced - 1 medium
Sugar - 2 tablespoons
Salt - to taste

Method:

• Heat ghee in a deep pan. Add cloves, black peppercorns and onion.
• Sauté till onion starts turning brown.Add sugar and sauté till it caramelizes.
•  Add drained rice and stir gently so that the rice grains do not break.
• Add coconut milk and one cup of water and stir.
• When the mixture comes to a boil, add salt and boil for five minutes.
• Cover and cook on medium heat till done. Remove from heat and allow to rest for five minutes.
• Serve hot.

Preparation Time : overnight
Cooking Time : 30-40 mins
Servings : 4
  
Ingredients:
Basmati rice - 1 1/2 cups
Chickpeas (kabuli chana) - 1 cup
Tea leaves - 2 tablespoons
Salt to taste
Green cardamoms - 5-6
Bay leaves - 2-3
Cloves - 2-3
Skimmed milk yogurt - 1 1/2 cups
Ginger paste - 1 teaspoon
Ginger, cut into thin strips - 1 inch piece
Fresh mint leaves, torn - 1/2 cup
Green chilli paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Garlic paste - 1 teaspoon
Saffron (kesar) - a few strands
Skimmed milk , warm - 1 tablespoon
Fresh coriander leaves, chopped - 1/4 cup

Method:

• Soak kabuli chana overnight in four cups of water.
• Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth, till tender.
• Remove the muslin cloth bag and drain chickpeas.
• Soak rice in three cups of water for about half an hour. Drain. 
• Boil four cups of water in a deep pan with salt and green cardamoms, bay leaves and cloves.Add rice and cook till half done .Drain excess water.
• Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of the mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala power and garlic paste.
• Dissolve saffron in warm milk. Place the marinated chickpeas in a deep non-stick pan. 
• Spread cooked rice over the chickpeas evenly. 
• Sprinkle dissolved saffron and half of the coriander leaves over rice. 
• Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked.
• Serve hot garnished with remaining coriander leaves and mint leaves.
  

Preparation Time : 30 mins
Cooking Time : 40 mins
Servings : 4

Ingredients:
Cottage cheese (paneer)  1/2 inch cubes - 100 grams
Basmati rice - 1 1/2 cups
Sugar - 2 teaspoons
Ghee - 4 tablespoons
Onion sliced thinly - 1 large
Bay leaf - 1
Cinnamon - 1 inch stick
Cloves - 4-5
Green cardamoms - 2-3
Salt to taste

Method:

• Soak rice in four cups of water for half an hour.
• Drain, allow to dry and mix with sugar and one tablespoon of ghee.
• Heat remaining ghee and fry the cottage cheese till lightly golden, drain and keep aside.
• In the same ghee fry onion till crisp and golden in colour. 
• Drain onto an absorbent paper and keep it aside. 
• Add bay leaf, cinnamon, cloves and green cardamoms in the same pan and sauté for a minute.
• Add rice and fry, stirring for two-three minutes. Add three cups of hot water and salt to taste.
• Once the water comes to a boil, reduce heat, cover and cook. 
• When the water is almost absorbed add fried cottage cheese cubes and cook further till the rice is done and dry.
• Before serving, sprinkle crisply fried onion on top.
  

 Preparation Time : 20-25 mins
Cooking Time : 25-30 mins
Servings : 4

Ingredients:
Rice - 1 1/2 cups
Tamarind - 2 lemon sized ball
Peanuts (raw) - 1/2 cup
Sesame seeds (til) - 1/4 cup
Mustard seeds - 1 teaspoon
Whole dry red chillies - 2
Gingelly oil - 12 tablespoons
Turmeric powder - 1/2 teaspoon
Rice flour - 1 tablespoon
Curry leaves - 6-8
Salt to taste

For Masala:    
Split Bengal gram (chana dal) - 2 tablespoons
Split black gram skinless (dhuli urad dal) - 1 tablespoon
Fenugreek seeds (methi dana) - 1 teaspoon
Whole dry red chillies - 10
Asafoetida - 1/4 teaspoon
Curry leaves - 6-8

Method:

• Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of oil and let cool.
• Soak the tamarind in warm water and extract the pulp and keep aside. 
• Heat 2 tablespoons of oil and fry the masala ingredients. Cool and grind to a coarse powder.
• Soak the peanuts for 5 minutes and drain.
• Dry roast the til seeds on a tava on medium heat, cool and pound to a coarse powder.
• Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves.
• Add the peanuts and fry for a while. Add the tamarind pulp and cook for a few minutes.
• Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.
• Add salt and rice flour dissolved in little water. Mix well. 
• Stir frequently till the oil floats on the top and the mixture reduces to a fairly thick consistency. 
• Add the cooled rice and toss to mix well. 
• Sprinkle the til powder and serve immediately.

Recipe Tip:
You can make this tamarind mixture in larger quantity and store in the refrigerator. Mix with hot rice whenever required. Use extra oil for longer shelf life. This item is traditionally prepared in a soft stone vessel to enhance the flavor.