Bisibelabath

• Beans,
• Potato,
• Brinjal,
• Onions
• Radish
• Green peas - 1/4 kg
• Rice - 2 cups
• Yellow daal- 2 cups
• Grated coconut - 1 cup
• Curry masala powder - 6 tsp
• Ghee - 3 tsp
• Cashewnuts - 10 nos
• Cloves - 2 nos
• Tamarind juice
• Coriander leaves

Preparation:

1. Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2. To 2 cups rice and 2 cups daal, add 3 times water and steam it in the pressure cooker.
3. Grind grated coconut with curry masala powder and keep this paste aside.
4. Heat a frying pan and pour ghee into it. When it becomes hot, add cashews and cloves.
5. Then, add the steamed vegetables into the frying pan and fry it lightly.
6. Add tamarind juice, salt and half of the ground paste and bring it to boil.
7. When the raw smell of tamarind is gone, add the steamed rice-daal and stir well for about 5 minutes.
8. Add the remaining coconut paste at the end before removing from the flame.
9. Add some green coriander leaves, before serving.

Coriander Rice

• Basmati rice - 1 cup
• Coriander leaves,chopped - 1/4 cup
• Grated coconut - 1/4 cup
• Onions - 2 nos, chopped
• Green chillies - 3 - 4 nos
• Cumin seeds - 1/2 tsp
• Garlic pod - 1 no
• Turmeric powder - 1/4 tsp
• Ghee - 3 tsp 
• Salt 

Preparation:

1. Cook the rice, till its half done.
2. Heat 1 tsp of ghee in a pan and saute half of the chopped onions, green chillies, garlic and cumin seeds, till onions turn light brown.
3. Grind the above along with coconut and coriander leaves. Keep aside.
4. Heat the remaining ghee in a kadai.
5. Saute the remaining onions, till golden brown.
6. Add the coriander paste and turmeric powder and saute for 2-3 mins.
7. Add the half cooked rice and salt.
8. Cover and cook, till its done.

Dal Rice

• Rice - 2 cups
• Bengal gram - 3/4 cup
• Yellow Daal -1 1/2 cups
• Peas - 1/2 cup
• Potato, chopped - 1 no 
• Carrot,chopped - 1 no
• Onion, chopped - 1 no
• Tomato, chopped - 1 no
• Green chillies,chopped - 4 nos
• Red chillies - 2 nos
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves 
• Salt 
• Oil 

Preparation:

1. Cook rice  and vegetables separately and allow to cool.
2. Cook both the daal with a pinch of turmeric powder and keep it aside. 
3. Heat oil in a pan, splutter musturd seeds and cumin seeds.
4. Add curry leaves, green chillies, red chillies, onion and saute for sometime.
5. Add tomato and allow to cook for a minute. 
6. Add boiled vegetables along with salt and turmeric powder and fry for a while.
7. Mix this with cooked dals and rice and serve with papad. 

Coconut Milk Rice

• Basmati rice - 3 cups
• Onion, chopped - 2 nos
• Green chillies - 6 nos
• Cashew- 3 tsp 
• Coriander leaves, chopped- 1/2 bunch
• Mint(Pudhina) leaves, chopped- 1/4 bunch 
• Ginger-garlic paste - 2 1/2 tbsp
• Cloves - 4 nos
• Cinnamon - 2" stick
• Cardamom - 4 nos
• Bay leaves - A few
• Oil 
• Butter 
• Thick coconut milk - 3 cups
• Thin coconut milk - 2 1/2 cups 
• Salt 

Preparation:

1. Heat oil and butter in a big pot.
2. Add cloves, bay leaves, cinnamon, cashews and cardamom
3. Add onion and saute it for 10 mins.
4. Add green chillies and saute further for 10 mins.
5. Add coriander and mint leaves.
6. Saute, till the onions become brownish.
7. Add ginger-garlic paste and saute well.
8. Add salt and when  the oil starts to separate, add 5 1/2 cups of coconut milk and bring them to boil.
9. Add rice into the above boiling coconut milk.
10. Cook till the rice is done
11. Serve hot with a spicy curry or kulambu. 

Chicken Biryani

Ingredients:

• 4 lb. chicken (cut) 
• 3 cups basmati rice 
• 1 coconut 
• salt 

For Masala:

• 2 inch ginger 
• 1 1/2 tsp. poppy seeds 
• 4 pods cardamom
• 2 tsp. fennel seeds 
• 1 1/2 garlics 
• Cinnamon 2 " long 
• 2 tsp mint leaves , chopped
• 2 green chillies  
• 2 tsp  cashew nuts
• 5- 7 cloves 
• 1/2 cup coriander leaves, chopped

To Saute:

• 4 cloves 
• 3 tsp cashew nuts 
• 1 1/2 inches cinnamon 
• 2 tsp butter 
• 1  onion, chopped 
• 1/4 tsp. turmeric powder
• 1 tsp mint leaves 
• bay leaves
• 2 tsp coriander leaves 
• 4 cardamom 

Preparation:

Grind coconut pieces and extract 6 cups of milk. 

In a heavy bottomed pan, saute all above mentioned spices in 

butter. 

When they all turn into golden color, add the ground masala paste. Stir the 

mixture. 

After 2 mts add the well cleaned chicken pieces and salt. Keep 

on stirring for 5 minutes. Add 2 cups of Coconut milk. When chicken is 3/4th cooked, 

add the rest of the coconut milk. 

When the whole mixture boils, add the rice. When rice is half cooked, remove and serve hot with Onion raita.

Stuffed Vegetable paratha

For dough: 

• 1 1/2 cup maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  
• salt  

 

Paste:

• 3 green chillies  
• 2 tablespoons chopped coriander  
• 2" Ginger  

 

For the stuffing :

• 3 carrots, finely chopped  
• 1 small cauliflower, finely chopped  
• 2 potatoes, finely chopped  
• 1 cup green peas  
• 1 tsp cumin seeds  
• 4 tsp grated cheese  
• 2 green chillies, chopped  
• 2 tsp chopped coriander  
• 2 tsp ghee  
• salt to taste  

 

For cooking:

Ghee 

 

 

Preparation: 

Dough:

  

1. Sieve the flours with the salt. 

2. Add the ghee and mix well. Add enough water and make a semi-soft dough. 

  

Stuffing:

1. Heat the ghee and fry the cumin seeds until they begin to crackle. 

2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft. 

3. Alternatively, cook in a pressure cooker without adding any water. 

4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well. 

  

Method:

1. Knead the dough and divide into 20 portions. 

2. Roll out each portion of the dough into a small thin round with the help of flour. 

3. Spread a little filling on one round, cover with the other round and press well. 

4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 

5. Serve hot. 

Mint Paratha with Corn Stuffing

For the dough 

• 1 1/2 cup Maida  
• 1 1/2 cup whole wheat flour  
• 1 tsp ghee  

 

Mint Chutney

• 2 tsp mint leaves  
• 1 tsp lemon juice  
• ½  tsp cumin seeds    
• 3 green chillies  
• salt  

 

For the stuffing 

• 1/2 cup finely chopped cabbage  
• 1 1/2 cup fresh or frozen corn, cooked  
• 2 potatoes, peeled and chopped  
• 1 onion, chopped  
• juice of 1 lemon  
• ½  tsp garam masala  
• 1 tsp chopped coriander  
• 1 tsp ground green chilli  
• 1 tsp sugar  
• oil  
• salt   

Preparation:

 

Dough  

1. Mix the flours, ghee and the mint chutney and make a soft dough, adding water if necessary. 

2.  Divide and Roll out each equal portion into a very thin round.

Stuffing 

 

1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water. 

2. Crush the cooked corn. 

3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft. 

4. Add the cabbage and onion and cook for 1 minute. 

5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute. 

  

Method

 

1. Put 2 tablespoons of the stuffing in the centre of each dough round. 

2. Cover with another round and seal the sides. 

3. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides until    parathas are done.

4. Serve hot.