KUSKA BRIYANI

Ingredients:
1) Chicken - 1 cup
2) Basmathi rice - 1 cup
3) Ghee - 1tbsp
4) Cinnamon - 1 stick
5) Cardamon - 3
6) Cloves - 3
7) Bay leaf - 2
8) Green chillies(sliced) - 6
9) Onions(sliced) - 1 cup
10) Ginger/Garlic paste - 1 tbsp
11) Tomato(chopped) - 1
12) Mint leaves/Corriander leaves - 1/4 cup
13) Red Kesar powder - pinch
14) Red chilli powder - 1 tsp
15) Lemon juice - 1 tsp
16) Salt to taste

Method:
1) Soak rice for minimum 15 minutes.
2) Cook chicken with 2 cups of water and salt. Once the chicken is well cooked, filter the water called as "Broth"(should be 1 1/2 cup) and keep it aside.
3) Filter and fry the soaked rice with ghee for 3-4 minutes & keep it aside.
4) In a pressure pan, add little ghee and fry cinnamon,cardamon,cloves, bay leaf and green chillies.
5) Add onions and fry till it becomes golden colour. Add tomatoes and fry till it becomes soft.
6) Add ginger/garlic paste and saute it.
7) Add mint/corriander leaves, red chilli powder, kesar powder and lemon juice. cook for few minutes.
8) Add rice and saute for a minute.
9)Add broth and required salt and pressure cook it till 1 whistle sound.
10) Serve with raita.

VEGETABLE BRIYANI

Ingredients:
1)1 1/2 cup Basmathi rice
2)1" cinnamon stick
3)4-5 cloves
4)1/2 tsp fennel seed
5)1 tsp cumin seed
6)1/2 cup onion(sliced)
7)2 tsp red chilli powder
8)1 1/2 tbsp garam masala powder
9)1 cup boiled potatoes(cubed)
10)1/2 cup peas(boiled)
11)1/2 cup carrot(sliced & boiled)
12)1 cup beetroot(cubed & boiled)
13)1/2 cup beans( chopped & boiled)
14)1 tbsp ghee
15)1/4 cup corriander leaves
16)1 tsp garlic paste
17)pinch of turmeric powder
18)2 bay leaf
19)1 tbsp curd
20)salt to taste
21)water as required

Method:
1)Wash & soak the basmathi rice for 15 mins.
2)Microwave all the vegetables for 5 mins & drain the water.
3)Heat oil & ghee in a pressure cooker. Add cinnamon stick,cloves,fennel seeds,cumin seeds & bay leaf. Allow it to crackle.
4)Add onions & saute till it becomes brown in colour.
5)Add garlic paste & add all the vegetables and saute it.
6)Add curd,turmeric powder,garam masala,red chilli powder & salt.
7)Add rice & water.Mix it.
8)Pressure cook for 2 whistles.
9)Granish with corriander leaves.
10)Serve with onion raita & with any spicy kurma.

VENTHAYA KULAMBU MANGO SAATHAM

Ingredients:
1)2 -3 tbsp oil
2)1 tsp mustard seed
3)1 tsp venthayam(fenugreek seed)
4)1 sprig curry leaves
5)3 pod of garlic
6)2 cup chopped small onion
7)1 tbsp peanuts(roasted)
8)1 tbsp channa dal powder (Roast & powder)
9)3 long piece of mango(with skin)
10)1/4 tsp kadukkai powder(haritaki powder)
11)1/4 tsp turmeric powder
12)pinch of garam masala
13)3 cup of cooked rice
14)salt to taste

Method:
1)Heat oil in a pan.Add mustard seed.let it pop.
2)Add garlic & fenugreek.Fry till garlic becomes golden brown colour.
3)Add curry leaves & small onions.saute it.
4)Add peanuts & saute well.
5)Add mango,channa dal powder & turmeric powder.saute it.
6)Add 1 cup of water,salt & kadukkai powder. Mix it & let it cook till mango becomes soft.
7)Add cooked rice & mix it.
8)Reduce the heat to simmer & add 1/4 cup of water.cook for 1 minute & turn off the heat.

LEMON RICE

Ingredients:
1)1 cup rice
2)1/2 cup lemon juice
3)1 sprig of curry leaves
4)4-5 green chillies(sliced)
5)1/2 tsp mustard seed
6)1/2 tsp cumin seed
7)1tbsp channa dhal
8)1 tbsp urad dhal
9)1/2 cup peanut
10)1 tbsp cashew nut
11)2 tsp turmeric powder
12)1tsp grated ginger
13)pinch of hing
14)corriander leaves(chopped) for garnishing
15)salt to taste

Method:
1)Cook the rice and spread it in a large plate and let it cool.
2)Add lemon juice and salt.Toss it.
3)Heat oil in a pan, add mustard seed.Let it pop.
4)Add channa dhal,peanuts,urad dhal & cashewnuts.saute it.when it turns golden brown add turmeric,hing,ginger,green chillies,curry leaves.fry it.
5)Add cooked rice and mix well.Add corriander leaves.
6)Serve with curd and pickle.

CARROT RICE

Ingredients:
1)1 cup Basmathi rice (cooked)
2)2 cup grated carrot
3)1 cup sliced onion
4)4-5 green chillies
5)4-5 curry leaves
6)1 tsp mustard seeds
7)1 tsp cumin seeds
8)1 tbsp channa dal
9)1 tbsp urad dal
10)1/2 tsp garam masala
11)1/4 tsp turmeric powder
12)1/2 cup grated coconut
13)1 cup corriander leaves
14)salt to taste

Method:
1)Cool the cooked rice in a tray.
2)Heat oil in a pan, add mustard seed.Let the seeds pop then add channa dal & urad dal.fry till it becomes golden brown.
3)Add turmeric powder,curry leaves,green chillies,onion and cook till it becomes soft.
4)Add carrot and salt.saute till it becomes soft.sprinkle water if it sticks on the pan.
5)Add garam masala.saute for few seconds.
6)Add grated coconut.mix well.
7)Add the rice and mix well. If needed, add salt.
8)Add corriander leaves for garnishing.
9)Serve with pappadams & chips.

EGG FRIED RICE

Ingredients:
1)1 cup Basmathi rice
2)1 medium size chopped carrot
3)1/2 cup of finely chopped onions.
4)3 finely chopped beans
5)1/4 cup peas
6)1/4 cup finely sliced cabbage
7)1/2 capsicum (or) 3-5 green chillies
8)2 egg
9)1 tsp pepper powder
10)soy sauce -if needed
11)Salt to taste

Method:
1)Cook rice with 2 cups of water.Spread on big plate & cool.All the grains should be seperate.
2)Heat oil and add onions.saute for 1 min.Then add carrots,beans & cabbage.cook it.
3)Add green chillies and fry a minute. keep it aside.
4)Add eggs to the wok and scramble them after adding some salt & pepper.
5)Mix vegetables to this,add rice & salt.Mix everything well.

TOMATO RICE

Ingredients:
1)1 cup basmathi rice
2)1" cinnamon stick
3)3 cloves
4)1 cardomom
5)1 tsp fennel seed
6)1 star aniseed
7)1 medium size sliced onion
8)1 tsp ginger garlic paste
9)2 medium size chopped tomato
10)1/4 tsp turmeric powder
11)3/4 tsp chilli powder
12)2 tsp garam masala
13)1 3/4 cups of water
14)2 tbsp peanuts(soak in water for 30 mins)
14)4 tsp salt
15)corriander leaves to garnish

Method:
1)Heat oil in cooker and fry all spices.
2)Add onion,ginger garlic paste & turmeric powder. Add peanuts mix it.
3)Add tomatoes and saute till it becomes soft.
4)Add chilli powder & saute for few mins.
5)Add washed rice & water.close the cooker.
6)When the steam comes consistently from the nozzle of the cooker put the vent & keep the gas in medium.
7)Switch off after 10 mins.
8)After pressure subsides garnish with corriander leaves.
9)Serve with raita,boiled egg and apalams(pappadams).

CHICKEN BRIYANI

Ingredients:
1)2 cups Basmathi rice
2)3 cups water
3)1 medium, sliced onion
4)8 green chillies
5)1 1/2 tsp ginger garlic paste
6)1 medium, sliced tomato
7)1 tbsp Garam masala
8)1 tsp chicken masala
9)1 tsp turmeric powder
9)1/4 cup corriander leaves
10)2 tbsp lemon juice

Seasonings:
1)2 cardomum
2)6 cloves
3)1" cinnamon stick
4)1 tsp sombu/fennel/saunf
5)1 bay leaf/brinji ilai

Method:
1)Heat equal parts of oil & ghee in pressure cooker.
2)Add all the seasonings.
3)when colour changes, add onions,green chillies ang ginger garlic paste.
4)when golden brown add tomato & turmeric powder.
5)After tomatoes get cooked, add garam masala & chicken masala.saute well.
6)Add washed chicken and required salt.
7)Fry until 3/4 th done[for 20-25 mins].
8)Add water and allow to come to a little boil.
9)check for seasonings.
10)Add rice & lemon juice in cooker and blend well.
11)Close the cooker and put whistle when the steam starts coming out of the cooker nozzle consistently.
12)keep the gas on medium.wait for 10 mins & switch off.
13)Allow the pressure to settle & then open cooker.
14)Mix everything well and serve with onion raita & kurma