IDLI PULAO

Ingredients

Idlis - 6

Onion - 1 (chopped)

Green chilli - 1 (chopped)

Mixed vegetables - 1 / 4 cup (chopped)

(carrot, cauliflower, beans, boiled peas)

Coriander leaves - 2 Tbsps (chopped)

Coconut - 2 Tbsps (grated)

To Temper

Mustard seeds - 1 Tsp

Dry red chillies - 2

Curry leaves - 1 sprig

Oil / Ghee - 2 Tbsps

Method

1. Crumble the idlis and set aside.

2. Heat oil in a pan and add the mustard seeds,

    dry red chillies and curry leaves.

3. Now add the chopped onion and green chilli

    and saute for two minutes

4. Add the finely chopped vegetables and stir fry

    till done.

5. Add salt to taste and crumbled idlis.

6. Stir for five minutes and remove pan from

    stove.

7. Serve hot garnished with chopped coriander

    leaves and grated coconut.

MASHED RAW JACKFRUIT

Ingredients

Raw jackfruit - 2 cups (chunks)

Green chillies - 2 (chopped)

Turmeric powder- 1 / 2 Tsp

Salt - to taste

To Grind

Coconut - 1 cup

Garlic - 5 cloves (chopped)

Cumin - 1 Tsp

Turmeric powder - 1 Tsp

Chilli powder - 2 Tsps

Curry leaves - 1 sprig

Salt - to taste

To Temper

Mustard seeds - 1 Tsp

Dry red chilli - 3

Curry leaves - 1 sprig

Oil - 2 Tbsps

Method

1. Pressure cook raw jackfruit chunks with green chillies

    turmeric powder and salt.

2. Remove and keep aside the raw jackfruit chunks to cool.

3. Grind coarsely the ingredients to grind and set aside.

4. Heat oil in a pan and temper mustard seeds, dry red

    chillies and curry leaves .

5. Mash the cooled raw jackfruit chunks well and add to

    the tempered ingredients and mix well.

6. Add the coarsely ground masala to the pan and mix well.

7. Let the mixture cook for two minutes in low flame.

8. Remove from pan and serve hot.

GINGER AND TAMARIND PACHADI

Ingredients

Ginger - 250 gms (grated)

Green chillies - 2 (chopped)

Tamarind pulp - 5 Tbsps

Jaggery - to taste (grated)

Salt - to taste

Oil - as required

To Grind

Cumin powder - 1 Tsp

Turmeric powder - 1 / 2 Tsp

Chilli powder - 1 Tsp

Fenugreek powder - 1 / 4 Tsp

Asafoetida powder - 1 / 4 Tsp

To Temper

Mustard seeds - 1 Tsp

Dry red chillies - 2

Curry leaves- 1 sprig

Oil - 2 Tbsps

Method

1. Heat coconut / gingelly oil in a pan and fry the grated

    ginger in batches until brown and crisp.

2. To the same oil add the green chillies and fry.

3. Pulse or grind the fried ginger, and green chillies along with

    the spice powders in a mixer.

4. Heat oil in another pan and add mustard seeds,

    dry red chillies and curry leaves.

5. Now add the pulsed or ground ginder and fry for

    two minutes.

6. Add the tamarind pulp and mix well.

7. Add salt to taste and grated jaggery.

8. Let the mixture boil for 5 minutes in low flame.

9. Remove pan from stove and transfer contents to

    a serving bowl.

10. Serve with rice.

MUTTON BIRIYANI (PRESSURE COOKER METHOD)

Ingredients

Basmathi rice -  2 1 /2 cups

Mutton - 750 gms (chopped)

Onions - 2 (sliced)

Tomatoes - 3 (sliced)

Green chillies - 4 (sliced)

Water - 5 cups (including stock)

Ginger paste - 1 Tbsp

Garlic paste - 1 Tbsp

Cloves - 4

Cardamoms - 4

Cinnamon - 2 inch piece

Star anise - 2

Bay leaf - 1

Coriander leaves - 1 cup (chopped)

Mint - 3 / 4 cup (chopped)

Ghee - 100 ml

For Marinade

Chilli powder - 2 Tbsps

Turmeric powder - 1 Tsp

Ginger paste - 2 Tbsps

Garlic paste - 2 Tbsps
Fennel Powder - 1 Tsp

Garam masala - 1 1 / 2 Tbsps

Yoghurt - 1 cup

Salt - to taste

To Garnish

Fried onion slices - 1 / 4 cup

Fried cashew nuts - 20 

Fried raisins -  20

Method

1. Wash the rice and soak in 4 cups of water for 30 minutes.

2. Set aside.

3. Clean and chop the mutton into medium size pieces.

4. To the chopped mutton, add the yoghurt, chilli powder, turmeric

    powder, garam masala powder, ginger paste, garlic paste, and

    salt to taste .

5. Mix well and allow to marinate for an hour.

6. Pressure cook the marinated mutton till 3 / 4 th done.

7. Remove from cooker and reserve the stock separately,

    measure and keep aside.

8. In a pressure cooker pour the ghee and when it is hot add

    the whole spices and bay leaf.

9. Now add the sliced onion and green chillies and saute well.

10. Add the sliced tomatoes and the chopped mint and coriander

      leaves.

11. Saute till raw smell is no more.

12. Now add the measured stock and water .

13. When the water begins to boil add salt to taste, the cooked mutton

      pieces and soaked rice.

14. Mix well once, cover cooker with lid and pressure cook 

      for 3 whistles.

15. When done serve hot garnished with fried onions, cashew nuts and

      raisins.

SARDINES CURRY ( WITHOUT COCONUT)

Ingredients

Sardines - 10

Shallots - 20 (chopped)

Tomatoes - 2 (chopped)

Garlic - 2 pods (chopped)

Green chillies - 1 (chopped)

Tamarind pulp - 1 1 /2 Tbsp (approx)

Fenugreek seeds - 1 / 2 Tsp

Turmeric powder - 1 / 2 Tsp

Chilli powder - 2 Tsps

Cumin powder - 1 Tsp

Curry leaves - 2 sprigs

Salt - to taste

Oil - 3 Tbsps

Method

1. Heat oil in a pan and add  one sprig of curry leaves and fenugreek seeds.

2. When the fenugreek seeds change to a brown colour, add the chopped shallots, garlic and green chillies.

3. Saute till the shallots are transparent and add the chopped tomatoes.

4. Saute for a few minutes and add the spice powders one after another.

5.  Add the tamarind pulp and saute for two minutes.
6.  Add enough water and salt to taste.
7.  When the water begins to boil, add the sardines and cover the pan.

8.  Let the curry simmer for 15 to 20 minutes till the sardines are cooked well.

9.  Garnish with a sprig of curry leaves and serve hot with rice.