Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. The rice needs to be 3/4th cooked. The rest of it gets cooked on dum.
In the same kadai(in which onions were fried) add remaining oil, add bay leaf, shahi jeera.
Then add green paste(step 1) fry till raw smell disappears.
Now add onion curd paste(step 3)fry for 2-3 mins.
Add finely chopped tomatoes fry for few seconds.
Add all spice powders chilli powder, haldi powder, everest shahi Biryani masala, little salt(salt is already added to rice) fry for 3-4 mins.
Add vegetables, mix nicely and allow it to cook on medium flame till vegetables are half cooked.
Now add parboiled rice(Don't mix just spread it), garnish with fried onions and chopped coriander leaves.
Close the kadai with a lid and seal the same with atta dough.
Allow it to cook on dum for 10-15 mins on low flame.
Let it cool for 10 mins.
Mix nicely and serve with raita.
**You can also use paneer but instead of adding in gravy fry it and garnish on top of rice before sealing the kadai.
Onion - 3 medium(2 finely chopped and 1 cut into cubes)
Tomatoes - 3 medium
Capsicum - 1 medium cut into cubes
Ginger-garlic paste - 2 tbsp
Green chilli - 2
Coriander-pudina - 1 small cup finely chopped
Curd - 2 tbsp
Red chilli pd - 1 1/2 tsp
Haldi pd - 1 1/2 tsp
Salt - as per taste
Oil - 3 tbsp
Butter - 1 tsp
Water - as required
For Garam masala:
Coriander seeds - 1 tsp
Cumin - 1/2 tsp
Cloves - 5-6
Peppercorn - 7-8
Cinnamon - 1 small stick
Star annise - 1
Green cardamon - 2
Black cardamon - 1
Method:
Dry roast all ingredients under garam masala, cool it and make powder.(instead you can also use chicken masala or any garam masala)
Clean and wash chicken pieces.
Marinate chicken with 1 tbsp ginger-garlic paste, 1 tsp red chilli pd, 1 tsp haldi pd, 1 tsp garam masala pd(freshly ground),curd and salt. Mix all this and rest it for 1 hour.
Blanch tomatoes and make puree.
Heat oil and butter in a pan.
Add green chilli, finely chopped onions and fry till translucent.
Add remaining ginger-garlic paste and fry till raw smell disappears.
Add tomato puree, fry for few seconds till oil seperates from sides.
Add little salt(already added in marination), 1/2 tsp red chilli pd, 1/2 tsp haldi pd. Fry for few seconds.
Add marinated chicken. Mix well. Cover with a lid and cook for 5-7 mins.
Add chopped coriander-pudina, 1 1/2 tsp garam masala, onion and capsicum(cut into cubes).
In a bowl mix milk and custard powder to form a paste.
In another bowl sieve the maida and baking powder.
Add powdered sugar, cardomon/elaichi pd and mix well.
Add milk and custard pd mixture and mix nicely with your fingers.
Then add melted ghee little by little kneading it to a dough consistency(it might not be a perfect dough). Quantity of ghee required may be slightly more or less, adjust accordingly.
Roll small balls out of them and slightly press them on the top with fork not much.
Grease the baking tray with little ghee and place the cookies on the tray.
Pre-heat oven to 180 degree celcius and bake them for 25-30 mins.Check after 20 min cookies will turn light brown in colour.
Wash green chillies, pat dry and keeping the top intact give a slit in the middle without breaking them in to halves remove seeds with the help of spoon or fingers.
Apply little salt and rub tamarind pulp to the chillies and keep aside for 10-15 mins.
In a bowl, take smashed potatoes, add red chilli pd, jeera pd, coriander pd,coriander leaves and little salt.Mix nicely and keep aside.
Stuff each chillies with the above potato mixture. With the help of your fingers push the stuffing and seal the chillies tightly and keep aside.
For the batter in a bowl take besan, rice flour,add red chilli pd, haldi pd, ajwain and little salt, mix it.Add water little by little and make a thick batter. To check insert your finger and see if the batter is coated well without dropping.
Heat oil in a kadai.
Take one stuffed chilli and dip into the batter, make sure that batter is coated evenly.
Gently slide each chilli into hot oil and fry till golden brown in colour.
Grind together pudina, coriander leaves, garlic, ginger and green chilli to a fine thick paste.
In a bowl take curd, add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, salt and mix to form a paste.
Marinate chicken with the above 2 paste(green paste and curd masala mix paste) and keep aside for 1 hour.
Soak rice for 1/2 an hour.
Heat oil in a pressure cooker.
Add onions and fry till brown in colour.
Add tomatoes and fry for few seconds till soft.
Add Everest biryani masala.Mix.
Add marinated chicken, mix well and fry for 10-12 mins. Cook till the water released is dried up.
Strain water and add soaked rice. Mix nicely.
Add hot water (double the quantity of rice).Mix well.
Add salt as required(Marinated chicken already has salt).
Close the pressure cooker lid and take 4 whistles.
Once cooled mix and serve with Raita.
Note: If the chicken has released more water than reduce the quantity of hot water by 1/2 cup. You can also do it in a pan/kadai. Stir occassionally and check till rice is cooked.
Kingfish pieces - 8-10(use any fish with less bones or boneless)
Basmati Rice - 2 cups
Onions - 3-4 large finely sliced
Tomatoes - 2 finely chopped
Ginger-garlic paste - 3 tsp
Green chilli - 1
Coriander leaves - handful/1 cup+ some for garnish
Mint leaves/pudina - 1/2 cup
Curd - 1/2 cup
Red chilli powder - 1 1/2 tsp
Haldi powder - 1 1/2 tsp
Coriander pd - 1/2 tsp
Everest Biryani masala - 2 tsp
Cloves - 3-4
Peppercorns - 3-4
Cinnamon stick - 1 small stick
Bay leaf - 2
Salt as per taste
Atta Dough for sealing
Water as required
Oil - 6-7 tbsp
Method:
Clean, wash fish pieces and keep aside.
Marinate fish with 1 tsp ginger garlic paste, salt, 1/2 tsp haldi pd, 1/2 tsp red chilli pd, 1/2 tsp coriander pd and keep aside for 15-20 mins. Then fry marinated fish pieces on a pan with 1 tsp oil on both sides for around 2-3 mins and keep aside.
Grind pudina, coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
Soak Basmati Rice for half an hour.
Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
Add salt, cloves, peppercorn, cinnamon stick.
Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
In the same kadai(in which onions were fried) add remaining oil, add bay leaf.
Then add green paste(step 3) fry till raw smell disappears.
Now add onion curd paste(step 4) fry for 2-3 mins.
Add finely chopped tomatoes fry for few seconds till soft.
Add all spice powders 1 tsp red chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt as required(salt is already added to fish and rice) fry for 3-4 mins.
Then place fried fish pieces coat it with gravy cover with a lid and keep on low flame for just 2-3 mins.
Slowly remove some pieces along with some masala to layer it on top.
Now add parboiled rice, arrange fish pieces on top, garnish with fried onions and chopped coriander leaves.
Close the kadai with a lid and seal the same with atta dough.
Allow it to cook on dum for 10-15 mins on low flame.
Heat 1 tbsp oil in a pan. Roast by adding all ingredients one by one mentioned under Sambar masala.. Coriander seeds, peppercorns, cloves, cinnamon, methi seeds, chanadal, red chillies, raw rice, ginger and coconut till you get nice aroma and is light brown in colour. Once cooled grind by adding little water to a fine thick paste.
In the same pan add all vegetables.. drumsticks, carrot, and onion(use any vegetables of your choice) with enough water and boil till 3/4th done.
Add Tomatoes, cover with a lid and boil for 2-3 mins till tomatoes are soft.
Add Ground Sambar Masala, haldi and tamarind pulp. Give it a nice stir and cook for 4-5 mins.
Add boiled and smashed tur dal. Mix well.
Add Salt and jaggery as per taste.
Add water as per the consistency required. Cover with a lid and cook for another 10-12 mins.
Give tempering of Mustard seeds, hing and curry leaves in 1 tbsp oil.
For marination grind together coriander leaves, pudina, green chillies, garlic and ginger by adding little water to a thick paste. Take this paste in a bowl add salt, chilli pd, haldi pd, coriander pd, garam masala and lime juice, Mix well. Apply this paste to the chicken and keep aside for 2 hours.
Heat 4 tbsp oil in a pan.
Add finely sliced onions and fry till crispy brown in colour. Add a pinch of salt to speed up the process of frying. Allow this fried onions to cool and then by adding little water grind to a fine thick paste.
Chop tomatoes and make puree.
In the same pan, add remaining 2 tbsp oil, add bay leaf.
Add Tomato puree and fry for 5 mins.
Add brown onion paste and fry for few seconds.
Add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, little salt(already added in marination) and fry for 2-3 mins.
Add Marinated chicken. Mix well. Cover with a lid and cook for 7-8 mins.
Add Water as per the consistency of gravy required, cover with a lid and cook till chicken is soft and done. Put off the flame.
Dry roast coriander seeds, cloves, peppercorns and cinnamon and Grind along with coriander leaves, ginger, garlic, green chilli, to a fine thick paste by adding little water and keep aside.
Wash and without peeling(optional)cut potatoes in to 4 big pieces. Add enough water and cook till 3/4th done. Strain all the water and keep aside.
Cut onions into big chunks/cubes.
Heat oil in a pan, add onions and fry for 3-4 mins till translucent.
Add ground paste and fry on slow flame till raw smell disappears and oil seperates from the sides.
Add red chilli pd, haldi pd and salt. Fry for few seconds.
Add boiled potatoes. Mix nicely.
Add around 2 cups water or as per the cosistency of gravy required.
Cover with a lid and cook for 10-12 mins till potatoes are cooked.
Coriander leaves - along with the stem for garnish
Salt - as per taste
Sugar/jaggery - 1 1/2 tsp
Ghee - 1 tbsp
Water - 1 cup
For rasam powder:
Cumin - 1 tsp
Peppercorn - 10-12
Methi/Fenugreek seeds - 1/4 tsp
Chana dal - 1/2 tsp
Whole red chillies - 2
For tempering:
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Hing - a pinch
Urad dal - 1/2 tsp
Red chillies - 2 break into pieces
Garlic - 4 cloves crushed
Curry leaves - 8-10 leaves
Method:
Dry roast all ingredients mentioned for Rasam powder..Cumin, peppercorn, methi seeds, chana dal and red chillies. Roast till you get nice aroma. Once cooled make powder and keep aside. You can even store this powder for some days.
Blanch tomatoes and make puree.
Add tamarind pulp and 1 cup water(leftover water from boiled tomatoes) to the tomato puree and keep aside.
Heat Ghee in a pan.
Give tempering of mustard seeds, cumin, urad dal, red chillies, garlic, curry leaves and hing. Saute till leaves turn crispy.
Add tomato tamarind puree along with haldi, 1 tbsp Rasam powder, salt and sugar. Let it come to a boil.
Boil and smash Raw banana and Potato and keep aside.
Dry roast Besan and keep aside.
Soak wooden skewer in cold water for 30 mins and remove on paper towel.
Heat 1 tbsp oil in a pan. Add chopped green chilli and finely chopped onion and fry till translucent.
Add ginger-garlic paste and fry till raw smell disappears.
Add grated carrot and corn and fry for 3-4 mins.
Add all spice powders chilli pd, haldi pd, garam masala, amchur pd, cardamon pd and salt.
Mix nicely and fry for another 5 mins. Put off the flame and let it cool.
Now add smashed banana, potato, coriander leaves,cashewnut pieces. Mix well.
Add dry roasted besan and cornflour. Mix nicely to form a dough. If the mixture is moist add more roasted besan.
Check salt and add if required.
Divide the dough into equal parts, apply little oil to your palm and roll it into cylindrical shape and place it on skewer/stick see that it is evenly layered.
Heat 1 tbsp oil on a non-stick pan, place the skewer on the pan.
Fry by rotating the skewer after every 2-3 mins so that the kababs are evenly fried till crispy.
Coriander leaves - handful/1 cup+ some for garnish
Mint leaves/pudina - 1/2 cup
Curd - 1/2 cup
Red chilli powder - 1 tsp
Haldi powder - 1 1/2 tsp
Everest Biryani masala - 2 tsp
Cloves - 3-4
Peppercorns - 3-4
Cinnamon stick - 1 small piece
Bay leaf - 1
Shahi jeera - 1/2 tsp
Salt as per taste
Atta Dough for sealing
Water as required
Oil - 6-7 tbsp
Method:
Clean, wash and devein prawns and keep aside.
Marinate prawns with 1/2 tsp ginger garlic paste, salt, 1/2 tsp haldi pd and keep aside for 15-20 mins.
Grind pudina,coriander, remaining ginger-garlic paste and green chillies to a fine thick paste.
Heat 5 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick paste.
Soak Basmati Rice for half an hour.
Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
Add salt, cloves, pepper, cinnamon stick.
Add soaked rice and cook for 10-12 mins.Strain the rice and spread it on a plate.The rice needs to be 3/4th cooked.The rest of it gets cooked on dum.
In the same kadai(in which onions were fried) add remaining oil, bay leaf, shahi jeera.
Then add green paste(step 3) fry till raw smell disappears.
Now add onion curd paste(step 4)fry for 2-3 mins.
Add finely chopped tomatoes fry for few seconds.
Add all spice powders chilli powder,1 tsp haldi powder, everest shahi Biryani masala, salt if required(salt is already added to prawns and rice) fry for 3-4 mins.
Add marinated prawns and allow it to cook on medium flame till prawns are slightly cooked.
Now add parboiled rice, garnish with fried onions and chopped coriander leaves.
Close the kadai with a lid and seal the same with atta dough.
Allow it to cook on dum for 10-15 mins on low flame.
Make thick paste of 1 tbsp ginger garlic paste and coriander leaves by adding very little water.
Marinate chicken with ginger garlic coriander paste,1 tsp haldi pd,1 tsp chilli pd and salt and keep aside for 1-2 hrs.
Take cleaned and washed methi leaves in a bowl,add little water, salt and pinch of sugar to it and keep for 15 mins and squeeze out all water.
In a kadai, heat around 3 tbsp oil and fry finely sliced onion till crispy brown in colour. Take it in a bowl and mix 4 tbsp curd to it. Mix nicely to form a paste and keep aside.
In the same oil, add methi leaves, fry till crispy, remove and keep aside.
Heat the remaining oil, add bay leaf, 1 tbsp ginger garlic paste, green chilli.
Add tomato puree and fry for 3-4 mins.
Add onion curd paste and fry for few seconds.
Add spice powders 1 tsp haldi pd, 1 tsp chilli pd, coriander pd, garam masala. Saute for 2-3 min.
Add marinated chicken, mix well cover with a lid and allow it to cook until chicken is 3/4th done.
Add little salt if required ( while marinating chicken salt is added).
You can add little water.( as per the consistency of gravy required).
Now add fried methi leaves and cook till chicken turns soft.