Green Chicken Biryani

Ingredients:

500 gms chicken
2 cups basmati rice
1/2 bunch mint leaves
1/2 bunch coriander leaves
1 lemon sized ginger
5-6 green chilies
1 tbs garam masala powder
1 onion
1 tsp jeera
2 tbs oil
Salt

Method:

Grind mint leaves, coriander leaves, green chilies, ginger & a piece of onion.
Heat oil add jeera, onion & when it turns golden brown add green paste, garam masala powder & salt.
Add chicken & cook for 5 mins then add rice & mix it well. Add 1 cup water & pressure cook it for 20mins (3 whisltes).

Methi Chicken

Ingredients:

1 bunch of methi leaves
500 gms chicken
1 onion
1 tomato
1 tbs coriander powder
1 tbs chili powder
1/2 tbs ginger garlic paste
1 tsp jeera
1 tsp haldi
2 tbs buttermilk (or diluted yogurt)
1 tbs coriander leaves
2 tbs oil
Salt

Method:

Wash & clean methi leaves & chicken.
Heat oil add jeera when they splutter add onions & fry till its golden brown.
Add ginger garlic paste & when the raw flavor is gone add haldi.
Add tomatoes & mix it well, add coriander powder, chili powder & salt.
Add buttermilk & cook it in medium flame for around 5 mins.
Add methi leaves & chicken & let it cook for another 15 mins.
Once chicken is cooked garnish it with corainder leaves.

Rasmalai

Ingredients:

1 canned rasgullas
3 tbsp badam milk powder
1 pinch kesar
5 cups of milk (Whole milk or half & half)
2 cups of sugar
1 tbs badam/pista

Method:

Squeeze rasgullas & keep it aside.
Boil milk add sugar, kesar & badam milk powder.
Add squeezed rasgullas & garnish with badam or pista.

Brinjal stuff

Ingredients:

4-5 brinjal (small purple ones)
1/2 cup grated coconut
4 red chilies
4 cloves of garlic
2 tsp coriander seeds
2 tsp cumin seeds
1 tbs roasted peanuts
1 tbs coriander leaves
1 tsp sugar
1 tbs oil
Salt

Method:

Dry roast 1 tsp cumin seeds, corainder seeds, red chili & coconut.
Grind it along with roasted peanuts & salt, add very little water.
Add finely chopped onions & coriander leaves to the ground masala.
Cut the brinjals in "+" shape & cut it only till 3/4th.
Fill all the brinjals with the ground masala
Heat oil add cumin seeds add stuffed brinjals & add some water, cook for upto 10 mins with lid closed.
Add the remaining ground masala & cook for around 10 mins.
Serve it with akki roti or chapati.

Fenugreek leaves with dal

Ingredients:

1 bunch of fenugreek leaves (methi leaves)
1/2 cup toor dal
1 tbs red chili powder
1 tbs garam masala powder
1 tsp haldi
1 onion
1 tsp cumin seeds
1 tbs oil

Method:

Pressure cook toor dal.
Heat oil add cumin seeds, once they splutter add onions & fry till its golden brown.
Add haldi, red chili powder, garam masala powder & mix it well.
Add methi leaves & fry for around 4-5 mins.
Once the leaves shrink & cook well add dal & salt & let it cook for another 3 mins.
Serve it with chapati or rice.

Tomato Rice

Ingredients:

5 tomatoes
1 onion
2 cloves, 2 cinnamon, 1 bay leaf
1 tbs garam masala powder
1 tbs red chili powder
1/2 tbs ginger garlic paste
1 cup coconut milk
1 tbs chopped coriander leaves
1 tbs oil
2 cups rice
Salt

Method:

Heat oil add cloves, cinnamon, bay leaf, onion fry till its golden brown.
Add chili powder, garam masala powder, finely chopped tomatoes & cook it well.
Add ginger garlic paste & rice & mix it well.
Add 1 cup of coconut milk & 2 cups of water & salt. Pressure cook it for around 20 mins (2 whistles).
Garnish it with corainder leaves.

Alsando Kodhal

Ingredients:

1 cup of alsando (black eye peas)                                            
5-6 cloves of garlic
5 green chilies
1 tsp oil
Salt

Method:

Pressure cook alsando, add green chilies & salt.
For seasoning heat oil & add garlic, add it to the above. Serve hot with rice.