Biriyani Side Dish

Ingredients and cooking directions:

1. Tomatoes - 2 (try without this)
2. Coconut - 1/2 cup
3. Coriander Seeds - 1 TBSP
4. Groundnut - 1 TBSP
5. Gingely oil - 3 TBSP
6. Mustard - 1 TSP
7. Fenugreek/Methi - 1 TSP
8. Cumin Seed -1 TSP
9. Red Chili - 1
10. Garlic - 6 Pod (small square cut)
11. Small Onions - 7 (cut into halfs)
12. Green Chilly - 2(slit)
13. Bujji Mellagai or Brinjal or Capsicum
14. Salt - 1 TSP
15. Turmeric Powder - 1/4 TSP
16. Chili Powder - 1 TBSP
17. Kulambu Powder - 2 TBSP
18. Add grind masala (Tomatoes + Coconut + Coriander Seeds + Groundnut)
19. Tamarind Paste (1/2 lemon size)
20. Add water if needed
21. Close with lid and boil after 10 mins in medium flame
22. Add little bit jaggary.

Hydrabadi Chicken Dum Biriyani

 Ingredients:

Cooking Instruction:

1. Soak Basmati Rice for 30 Minutes
2. Cook for 70% with spice, oil and salt and drain and keep it aside
3. Place a Dosa stone on the stove
4. Place the Briyani vessel on top of the Dosa stone
5. Put 1 layer of cooked rice
6. Put 1 layer of cooked chicken gravy
7. Alternate above 2 steps
8. on top, place fried onion and 1 spoon ghee
9. Pour 1/2 to 3/4 cup water on top by spraying it
10. Close the lid with towel
11. Keep the flame in HIGH for 5 mins
12. Keep the flame in MEDIUM/LOW for 30 mins
13. Turn off the stove and remove the Biriyani pan
14. After 10 mins, turn it upside down and mix gently

Paneer Gravy (Dhaba style)

 Ingredients:

1. Besan/Gram Flour - 1 TBSP (dry fry and keep it aside)
2. Paneer Pieces - 1/4 Kg [Square cut]
3. Red Chili Powder - 1/2 TSP
4. Turmeric Powder - 1/4 TSP
5. Ghee - 1-2 TBSP
6. Oil - 2 TBSP
7. Cumin Seed - 1 TSP
8. Cloves - 3 to 4
9. Cinnamon stick - 1 small piece
10. Asafoetida/Hing - 1/2 TSP
11. Cardamom - 2 (crushed)
12. Bayleaf - 1
13. Onion - 1.5 Medium size (finely chopped)
14. Tomato - 2 Medium size (grated)
15. Ginger-Garlic Paste - 1 TBSP
16. Kashmiri Red Chili Powder - 1 TSP (replace it with 1/2 TSP Chili Powder)
17. Coriander Powder - 1/2 TSP
18. Cumin Powder - 1/2 TSP
19. Garam Masala - 1/2 TSP
20. Yogurt - 1 TBSP (add more if its needed)
21. Green Chili - 2 (optional) slit it
22. Fenugreek leaves/Kasoori Methi - 1 TSP (crushed)
23. Whole Red Chili - 1

Paneer Marination and Cooking:

1. In a bowl, put Paneer + 1/4 TSP Turmeric Powder + 1/4 TSP Chili Powder + 1/2 TSP Salt
2. In a pan, add 1 TBSP of Oil and fry Paneer in in all sides (do not overcook as it becomes hard)

Cooking Directions:

1. In a pan, add 2 TBSP of Oil + 1 TBSP of Ghee + Cumin Seeds + Clove + Bayleaf + Cardamom + Cinnamon stick + Red Chili + Asafoetida/Hing and fry it
2. Add Onions and fry till golden brown. Also add 1/2 TSP of salt to help onion caramelization
3. Add Ginger-Garlic paste and fry till the raw smell goes away
4. Add Kashmiri Red Chili Powder + Coriander Powder + Cumin Powder + Garam Masala + Roasted Besan/Gram flour and fry this in low-medium flame for about 2 mins
5. Add grated tomato and cook till it blends nicely and removes raw smell in low-medium flame by closing the lid for about 5 to 6 mins
6. Remove the lid and see oil separated and add 1/2 cup water to adjust the consistency
7. Keep the flame on low and add the yogurt and mix well until the oil separated
8. Add Green Chili
9. Add Fenugreek leaves/Kasoori Methi
10. Add little water to adjust the consistency and make it boil
11. Keep in low to medium flame for 2 to 3 mins
12. Add fried Paneer and mix well
13. Let it cook for about 3 to 4 mins until the oil floating on the top

Potato curry like Chicken curry

 Ingredients:

1. Potato - 1 (cut like cubes)
2. Onion - 1 Medium size (long cut)
3. Coconut - 3 TBSP (dry fry until golden brown and grind it)
4. Chili Powder - 1/2 TSP 
5. Chicken Masala - 1/2 TSP
6. Turmeric Powder - 1/3 TSP
7. Tamarind water - 1 pinch
8. Green Chili - 2 (optional)

Cooking Instructions:

1. In a pan, oil + Mustard + Cumin + Moong dal split 
2. Add Onion + Green Chili and fry little bit
3. Add Potato and fry little bit
4. Pour 1 cup of water and close the lid and cook till Potato can smash (add water if needed)
5. Add Turmeric Powder
6. Add Chilli Powder
7. Add Chicken Masala 
8. Cook till the raw smell goes off
9. Add Tamarind
10. Add Coconut and cook till the curry consistency

Tapioca or Kizhangu Curry

 Ingredients:

1. Tapioca - 1 small bowl (cooked with salt in cooker for 3 whistles)
2. Onion - 1/2 Medium size
3. Tomato - 1 Medium size (grind it)
4. Turmeric - 1/2 TSP
5. Sambar Powder - 1.5 TBSP
6. Methi Powder - 1/2 TSP

Cooking Instructions:

1. In a pan, add oil + Mustard + Moong dal split + Cumin
2. Add onion and fry until golden brown
3. Add Turmeric + Sambar Powder + Methi Powder and fry until raw smell goes off
4. Add Tomato Puree and fry until it blends with other mix
5. Add cooked Tapioca and add water as per your consistency
6. Cook until the gravy consistency is reached.

Squash or Snake Guard Kootu:

 Ingredients:

1. Squash (1) or Snake Guard (2) - cut into small squares
2. Coconut - Handful
3. Cumin - 1 TSP
4. Onion - 1 Medium size
5. Chilli Powder
6. Turmeric Powder - 1/2 TSP
7. Pepper powder - 1/4 TSP

Cooking Directions:

1. Grind Coconut + Onion + Cumin and keep it aside
2. In a pan, add Oil + Mustard + Urad dal
3. Add cut vegetables
4. After half cook, add Turmeric powder
5. After 3/4 cook, add Chilli powder and pepper powder
6. Add grind mix and cook well and remove it from the flame