Ingredients:

• Basmati Rice – 2 cups
• Ginger, chopped finely 1 tsp.
• Green chilies, chopped finely 1 tsp
• Cooked chicken, shredded 3/4 cup
• Carrot, Beans – chopped 1 cup
• Spring onion tops, chopped fine 1/2 cup
• Ajinomoto – a pinch (optional)
• Black pepper powder – 1 tsp
• Soya sauce 3 tbsp
• Sugar – 1tsp
• Egg – 1
• Oil 4 tbsp
• Salt to taste

Method:

Cook the rice with a little salt (2 cups rice with 3 cups water) separately. Be careful not to overcook the rice. Set aside.

In a pan, heat 1 tbsp of oil, and add the egg, a little salt and pepper and scramble. Remove from pan and shred into little pieces. Half cook the vegetables (carrot, beans) separately.

Heat the remaining oil, add the chopped ginger, green chillies and spring onion (half the amount). Stir fry over a high flame for 3 minutes. Add the half-cooked vegetables, stir fry for 2 more minutes. Then add the shredded chicken, saute for 2 minutes. Then add the remaining spring onions, ajinomotto, pepper powder, sugar and salt. Stir fry for another 2 minutes. Add the cooked rice and soya sauce and stir fry for 2-3 minutes on high flame. Finally, add in the scrambled eggs and mix well.? Serve with chicken manchurian or with ketchup.

Ingredients:

• Mutton/Lamb – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Food coloring/Saffron – a pinch
• Basmatic rice – 3 cups
• Mint leaves (pudina)

For garnish:

• Coriander leaves(Cilantro)
• Cashews – 8 (optional)

Method:

In a pressure cooker/pan, heat oil and add the garam masala items and onions. Saute the onions for a while.

Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the good smell from the wilting of the mint leaves comes out. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the mutton pieces and saute for 10-15 min. Pour some water to just cover the mutton, close the lid and pressure cook. This mutton masala should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).

Soak the pinch of saffron in a little water. Roast cashews separately and keep aside. In a large dish, put in a layer of rice. Sprinke a little saffron water. Add some mutton masala to this and mix. Then again add another layer of rice, saffron water, and mutton masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in the cashews, and coriander leaves and serve hot.

Miscellaneous Info:

• Tips: Serve hot with raita.
• Cuisine: Indian
• Cooking Time: 30 min
• Serves 5

Ingredients:

• Chicken – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Basmati rice – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.? Then, add the chicken pieces and saute for 10-15 min. When the chicken is half done (water used to cook the chicken should be almost gone), add the basmati rice and required amount of water for the rice to cook (For 3 cups of rice, add 3 cups of water). Note: If using regular rice, instead of Basmati rice, use the appropriate proportion of water, say 1 cup rice, 2 cups water. Pressure cook for 2 whistles. Garnish with cilantro and some fresh mint sauted in oil/ghee and serve.

Miscellaneous:

• Tips: Serve with raita.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Chicken – 1 lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil
• Food coloring/Saffron – a pinch
• Basmatic rice – 3 cups
• Mint leaves – 1/4 cup
• Coriander Leaves – 1/4 cup
• Cashews (roasted separately) – optional for garnish

Method:

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).

Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).? In a bowl, soak a pinch of saffron in a little water and set aside.
In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in any roasted cashews and coriander leaves and serve hot.

Miscellaneous Info:

• Cuisine: Indian
• Cooking Time: 30 min
• Serves 5

Ingredients:

• Curd/yoghurt – 1 cup
• Butter milk – 1/2 cup
• Milk – a few tbsp
• Salt – to taste
• Rice – 2 cups

For tempering:

• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Green chillies – 1 finely chopped
• Ginger – 1/4 inch finely chopped
• Curry Leaves – 4
• Coriander Leaves – 2 tbsp finely chopped
• Oil – 2 tsp

Method:

Cook the rice separately adding 4-5 cups water (Note: slightly overcook the rice).

In a pan, heat oil, splutter mustard seeds, add the urad dal, green chillies, curry leaves and ginger and fry for a min. In a large bowl, take the rice, and then add the curd, buttermilk, milk and salt adding some water for consistency and mix well. Then add the fried contents to this. Also add in the coriander leaves. Mix thoroughly.

Miscellaneous:

• Tips: Serve with pickle or any hot chutneys.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Onions – 1 big (sliced thin)
• Green Chillies – 2 slit lengthwise
• Saunf – 1/2 tsp
• Garam masala items – cloves – 2, cinnamon stick – 1, bay leaf – 1
• Ginger garlic paste – 1 tsp
• Thick Coconut Milk – 1/2 cup
• Ghee – 3 tbsp
• Oil – 1 tbsp
• Basmati Rice – 2 cups
• Mint – a few leaves (optional)
• Salt – to taste

Method:

In a bowl, add the thick coconut milk(1/2 cup) with 2 1/2 cups water to make diluted coconut milk of 3 cups and set aside.

In a pressure cooker/pan, heat oil and ghee and add the garam masala items and saunf and fry for a minute. Then add the mint leaves, and then the onions and saute for a while. When the onions are almost transparent, add the green chillies and ginger garlic paste and saute. Then add the basmati rice and fry for a couple of minutes. Then, add the diluted coconut milk and salt.? Close the lid of the pressure cooker and cook for 2 whistles making sure the rice is not overcooked.

Miscellaneous:

• Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use. Serve with chips and raita. This is a very rich dish.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Mushrooms (white button)- diced 1/4-1/2 lb
• Onion – 1 medium chopped
• Tomatoes – 1 medium chopped
• Ginger garlic paste – 1 tsp
• Green chillies – 1 slit
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – a pinch
• Salt – to taste
• Oil – 3 tbsp
• Coriander leaves – 1 tbsp
• Garam masala items – saunf – 1/4 tsp, cinnamon stick – 1, bay leaf – 1, cloves – 2 or substitute with 1/4 tsp garam masala powder
• Rice (basmati) – 2 cups

Method:

In a pressure pan/cooker, heat oil and add the garam masala items. Then, add the onions, saute for a while. Then, add the green chillies and ginger garlic paste and saute. Then add the chilli, coriander,turmeric powders,salt and tomatoes and mix well. Add a little water. Then, add in the diced mushrooms and fry for a while. When the mushroom is half done, add in the rice and mix well. To this add, 3.5 cups of water and bring to a boil. Then pressure cook for 2 whistles on medium heat (so that the rice doesnt get burnt and stick to the bottom of the cooker). Garnish with coriander leaves and serve hot.

Miscellaneous:

• Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use. Serve with chips and raita.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Moong Dal – 3/4 cup
• Rice – 1 1/4 cups
• Asafoetida – a pinch
• Ginger – 1/4 inch finely chopped
• Green Chillies – 2 slit halfway
• Cashews – 1 tbsp
• Whole black pepper – 1 tsp
• Cumin seeds – 1 tsp
• Curry Leaves – 7
• Salt – to taste
• Ghee – 3 tbsp or to taste

Method:

In a pressure pan/cooker, cook the rice and dal together with green chillies, ginger, asafoetida and salt adding around 4-5 cups water. (The dal should be well done and smashed along with the rice).

In a small pan, heat the ghee, fry the cashews till roasted and set aside. Then in the same pan with the remaining ghee, fry the pepper, cumin seeds and curry leaves and pour the entire mixture into the cooked rice and dal. Add in the roasted cashews. Mix well. if needed, can heat some more ghee and add to this.

Miscellaneous:

• Tips: You can also crush the black pepper into a coarse mix and add instead of using whole black pepper. Serve with pickle or any hot chutney or sambhar, coconut chutney.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Toor Dal – 1/2 cup
• Rice – 1 1/2 cups
• Garlic – 6 cloves
• Onions – 1 medium finely sliced
• Green Chillies – 2 slit halfway
• Garam Masala items – cinnamon stick – 1, cloves – 3, bay leaf – 1
• Salt – to taste
• Oil – 4 tbsp

Method:

In a pressure pan/cooker, heat oil, add the garam masala items and then the onions. Saute for a while. Then, add the garlic, and saute till the nice smell of garlic starts to come out. Then add the green chillies, salt, rice and dal. Add 4-5 cups of water. Mix well. Pressure cook till the rice and dal is done.
Miscellaneous:

• Tips: Note that the dal and rice should be cooked well so add more water than you made do when preparing ven pongal. Serve with pickle or any hot chutneys or curries.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Capsicum (Green Peppers)- diced 1/4 lb
• Onion – 1 medium chopped
• Tomatoes – 1 medium chopped
• Ginger garlic paste – 1 tsp
• Green chillies – 1 slit
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – a pinch
• Salt – to taste
• Oil – 3 tbsp
• Coriander leaves – 1 tbsp
• Garam masala items – saunf – 1/4 tsp, cinnamon stick – 1, bay leaf – 1, cloves – 2 or substitute with 1/4 tsp garam masala powder
• Rice (basmati) – 2 cups

Method:

In a pressure pan/cooker, heat oil and add the garam masala items. Then, add the onions, saute for a while. Then, add the green chillies and ginger garlic paste and saute. Then add the chilli, coriander,turmeric powders,salt and tomatoes and mix well. Add a little water. Then, add in the diced capsicum and fry for a while. When the veggie is half done, add in the rice and mix well. To this add, 3.5 cups of water and bring to a boil. Then pressure cook for 2 whistles on medium heat (so that the rice doesnt get burnt and stick to the bottom of the cooker). Garnish with coriander leaves and serve hot.

Miscellaneous:

• Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use. Serve with chips.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian