Dum Biriyani

Ingredients:

• Basmathi rice - 1 glass [ soak in water for 20 minutes ]
• Vegetables - 1 cup [ flower, carrot, potato, capsicum and onion ]
• Biriyani masala - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - as required
• Food colour - green, yellow few drops 
• Cream - 1 tbsp
• Saffron [ kesar ]  - pinch [ soak in warm milk along with sugar ]
• Sugar - 1/2 tsp
• Oil - 1 tbsp
• Ghee - 1 tbsp
• Whole garam masala - 1 tsp [ cinnamon, clove, cardamom, each 1 piece ]
• Onion - 3 to 4 [ peel, sliced thin and fried in a oil to golden brown ]
• Ginger - small piece [ sliced thin  ]
• Cashews - 10 

Method:

First cook the rice in cooker adding whole garam masala, cashews, along with salt & wait for 3 whistles to come. After pressure goes, open the cooker and make it cool. Meantime, boil the vegetables in an oven or kadai, adding salt till it becomes soft. Then fry the sliced onion in an oil till it changes into golden brown colour. Then take one iron tawa & keep it on the gas. When it becomes hot, keep the pressure pan on the top of the tawa. Add ghee and oil together. When it becomes hot, first add little fried onion, then cooked rice, little fried veggies & sprinkle some garam masala ,green colour 2drops, & biriyani masala. Again add rice. Finally add soaked kesar, fresh cream, close the cooker & keep it for 10 to 15 mins. Then open the cooker & serve along with onion raitha & waffers. 

Idli Molaga Podi (Chilli Powder)

Ingredients:

• Channa dal - 1/4 cup
• Urad dal - 1/2 cup
• Dry red chilli - 8 to 10
• Sesame seeds (til) - 2 tbsp
• Salt - as reqd
• Hing - 1/2 tsp

Method :

Dry roast the 1st 4 ingredients individually to a golden brown colour. Set aside to become cool to room temperature. Once cooled, grain them to a chorus powder. Then add salt, hing & mix nicely. Store it in a clean dry jar.

Mango Sheera [ Kesari ]

Ingredients :

• Sooji Rawa - 1/2 cup
• Fresh mango pulp - 1/2 cup
• Milk - 1/2 cup
• Milk powder or Cardamom powder - 1 tsp
• Sugar - 1/4 cup
• Ghee - 5 tbsp
• Cashewnuts - few [ broken ]
• Salt - a pinch

Method :

Take a pan, add 1 tbsp of ghee & add roasted cashewnuts till it turns into golden colour. In the same pan, add rawa & roast till it turns into light golden colour (It should not burn). Then add boiled milk to that & keep the flame low. Wait till the rawa gets completely cooked. Then add sugar & mix well. When the rawa again gets loose, wait for few seconds so that the same will become thick. Add milk masala & mango pulp along with ghee & mix well. (You can also use chopped riped mangoes instead of mango pulp). Add a pinch of salt & mix well. Keep the flame low. When the kesari gets completely done, remove from the gas. Serve hot or warm.

Raw Mango [ mangai ] Rice

Ingredients :

• Cooked basmathi rice - 1 glass
•  [ make it cool adding 1 tsp of oil and mix it ]
• Raw mango - 3 tbsp [ peel and grated ]
• Salt - as required 
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Red chilli [ dry ] - 4 [ broken ]
• Green chilli - 2 [ slit ]
• Curry leaves - few
• Peanuts - 1tbsp [ fried ]

Method :

First take a kadai, add oil. When the oil becomes hot, add seasonings. Then add cooked  rice, turmeric, asafoetida, salt and curry leaves. Mix well and  then  switch  off  the  gas. Then add grated raw mango and mix well. Your tasty raw mango rice is ready. Garnish with coriander leaves.  Serve with chips and papad.

Bread Utthappam

Ingredients :

• Bread slices - 5 to 6
• Rawa - 1/4 cup
• Maida - 3 tbsp
• Rice flour - 2 tbsp
• Salt  as required
• Cooking soda - a pinch
• Curd - 1 cup
• Water - as required
• Onion - 1 [ peeled and finely chopped ]
• Carrot - 1 [ peeled and grated finely ]
• Green chili - 1 finely chopped 
• Tomato - 1 finely chopped
• Coriander leaves - little
• Oil and ghee mix together - 1/4 cup

Take a bowl, add finely chopped onions, grated carrot, chopped tomato, green chilly and coriander leaves, mix well and keep aside.


Method :

First remove the sides of bread, then add this to mixer and make a powder of it. Along with this, add curd, rawa, maida, rice flour, soda and water. Run in the mixer and make a batter.  After adding soda, start preparing utthappa immediately. Take a non-stick dosa pan, pour a ladlefull of batter and spread in a circular motion. Maintain the thickness of utthappa. [ Remember it should not be like dosa ]. Now spread the toppings on top of the utthappa evenly, after the toppings have been added press gently so that the toppings are pressed into the batter. Add ghee / oil & mix around the utthappa. Cook for 1-2 minutes in low flame. When its nicely roasted, remove from the pan and serve along with coconut chutney.

Vangi bath [ Brinjal Rice ]

Ingredients :

• Brinjal - 1/4 kg (chopped into small pieces)
• Onion - 1 (peeled & chopped)
• Frozen green peas - 2 tbsp
• Green chilli - 1 (slit)
• Cooked ordinary rice - 1 cup
• Curry leaves - little
• Salt - as required
• Jaggery - 1/2 tsp (little)
• Vatha kuzambu powder - 1 tsp (Available in shops)
• Curry powder - 2 tsp
• Ghee - 1 tbsp
• Oil - 1 1/2 tsp
• Mustard seeds - 1 tsp

Method :

Take one kadai, add oil & ghee together. When it becomes hot, add mustard seeds. When it pops, add chopped onion along with green chilli. When the onion changes its color, add chopped brinjal along with 1/2 glass of water, stir well, add salt, turmeric powder & all other dry masalas. Close with the lid & wait for 5-10 mins till the brinjal becomes soft. Then add cooked rice & mix well. Garnish with curry leaves. Serve with chips or papad & any other mixed vegetable.

P.S. For curry powder

Ingredients :

• Coriander seeds - 2 tbsp
• Channa dal - 1 tbsp
• Dry red chilli - 5-6
• Grated coconuts - 1/4 cup

Fry all the ingredients in little oil till it becomes light brown. When it becomes cool, grind to a koras  powder. 

Mango Halwa

Ingredients :

• Mango pulp - 1 cup
• Sugar - 1/4 cup
• Melted ghee - 3 to 4 tbsp
• Broken cashews - little

Method :

Take a non- stick vessel, add mango puree and cook for 2 to 3 minutes. Then add sugar keep stirring and cook in low flame. When sugar added to the mixture  first it will turn watery and then it will start to become thick. When it's starts to thicken  and  if  you feel it's  sticking  under  the  vessel  add  little ghee  to that,  and  mix well. Add  ghee 1 tsp at a time  in  intervals.  In one stage it will come together  and  become  a ball  without  sticking. Mean  time  fry cashews  in  1/2 tsp  of  ghee  till  it's   change  in to golden in  colour. Add  it to  the  halwa  and  mix  well . Serve  it  hot  or  cold.