required: basmathi rice-3 cups,water-4&1/2 cups,oil-2 tbsp,garlic cloves-10 finely chopped,onion-1 big finely chopped,tomato-1 big finely chopped,green chillies-15,red chilli pd-3 tsp,tandoori masala pd-1 tsp,coriander-1 big bunch finely chopped,mint leaves-1 small bunch chopped,pepper pd-1/2 th tsp,kasoori methi-1tbsp,salt-according to taste,coriander seeds-4 tsp,chicken boneless cubes-400 g
method
cook the rice and keep.grind the coriander seeds to a fine pd.heat the oil and tip in garlic.when they turn light golden,add the onion and fry until golden.now add the onions,green chillies,mint and fry until the onions are golden.now add the tomato and after a min,add chicken,salt,turmeric pd,red chilli pd,coriander pd,tandoori masala pd,pepper pd and fry.after the chicken is cooked add the rice and mix well.lastly add kasoori methi and coriander.
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required:melted ghee-2 tbsp,onion-1 medium finely chopped,green chillies-12 ground paste,thick curd-5-6 tbsp ,ginger &garlic paste-2 tsp,almonds-10,saffron-to garnish,chicken boneless leg pieces-400 gm,masala pd-1 tsp,melon seeds-2 tsp,turmeric pd-1/4 th tsp,lime juice-2 tsp
for the masala pd:cloves-8,cardamom-2,cinnamon-1"piece,shahjeera-1/2 tsp.grind them together to a fine pd
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method
soak the almonds and melon seeds seperately in enough water for 4-5 hours.drain and peel the almonds.grind them to a smooth paste.also grind the melon seeds.marinate the chicken pieces with almond paste, melon seeds paste,curd,green chilli paste,ginger&garlic paste,turmeric pd, salt for 15 min.heat a pan with ghee and
fry the onion until light golden.now put the chicken mixture and cook covered on a medium flame until the chicken is cooked.lastly add lime juice.
required:rice-2 cup,thick curd-2 cups,fenugreek seeds-1/4 tsp,green chillies-5 or 6 finely chopped,salt-according to taste,baking soda-a pinch,onion-1 big finely chopped,cumin seeds-1 tsp,oil-1 tbsp per pancake
method
wash and drain the rice.soak the rice in curd along with fenugreek seeds for 4-5 hours.grind the mixture and leave it to ferment for 5-6 hours.add onion,green chillies,salt,cumin seeds to this mixture.add the baking soda just before preparing the pancakes.prepare this in a deep bottomed seasoned pan.cover the pan and fry until crisp on both sides.
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required:whole moongdal-2 cups,raw rice-1 handful,green chillies-few for spice in the batter,salt-according to taste,ginger-1"piece,cumin seeds-1 tsp,oil-to make dosa,red chilli sauce-1/2 tsp,egg-1
method
wash and soak moondal along with rice in water for 6 hours.now drain and grind them together with ginger,green chillies,salt,cumin seeds into a coarse paste.add water and grind again.adjust the salt and consistency of the batter while grinding.the batter should be slightly coarse.
heat up a non stick tawa and pour the batter with a ladle and spread.apply the red chilli sauce on the dosa.when the dosa slightly changes colour pour the egg on to it and let it set.little salt can be sprinkled on the egg from top.
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required:oil-2 tbsp,cloves-6 or 7,green cardamom-5,cinnamon-1 big stick,shahjeera-1/2 tsp,bayleaf-1,mace-1 piece,star anise-1,onion-1 medium thinly sliced,ginger&garlic paste-3 tsp,green chillies-7 or 8,white button mushrooms-500g,basmathi rice-3 cups,water-3 cups,ready made coconut milk-1&1/4 cup,mint leaves-1 small bunch,coriander leaves-1 small bunch,salt-to taste
method
clean the mushrooms and dice them,wash coriander leaves along with stems and chop them.seperate the mint leaves from the stems.soak the basmathi rice in water for 10 min.
take a pressure cooker and heat the oil.tip in cloves,cardamom,shahjeera,cinnamon,bayleaf,star anise and mace together.after few sec tip in the onion,green chillies and fry until the onions are light golden.now add the ginger&garlic paste and fry until the paste changes colour or fry for a min.tip in mushrooms,coriander,mint leaves and fry for a min on high flame.now put the drained rice into the cooker and again fry until the rice is coated with all the spices for 2 -3 min.pour water,coconut milk together and let it boil.add salt.the water should be slightly salty.close the lid and cook for 1 whistle on a medium flame.turn off after 1 whistle.
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