Onion Raita

Yum

Ingredients:(Serves 2)
1 1/4 cup thick curd
1 onion chopped finely
1 green chilli
1/4 tsp. salt
1/4 tsp. mustard seeds
1-2 tsp. chopped coriander leaves
1 tsp. Oil

Method:

1. Whisk the curd until smooth.
2. To this add the onions, green chillies and salt.
3. In a pan heat oil and splutter mustard seeds.(Take care not to burn them) and immediately pour  it over the prepared curd and mix well.
4. Garnish with Coriander leaves.
5. Cover and refrigerate until required. Serve chilled.

Hyderabadi Chicken Dum Biryani

Yum

Ingredients:  (Serves 6 -7)
1 Kg. Chicken washed and drained
2 large onions finely sliced
2 tbsp. chopped coriander leaves
1tsp. saffron
1/2 cup warm milk
2 tbsp. Ghee
5-6tbsp. oil
salt to taste

For Marination:
3/4 cup thick curd
8-10 green chillies slit lengthwise
1 1/2 tbsp. ginger garlic paste
1 tbsp. chilli powder
3/4 tbsp. coriander powder
1/4 tsp. tumeric powder
3/4 cup pudina leaves
juice of 1 lemon
1 1/2 tsp. Salt

For Biryani Masala: 
8 cloves
1" cinnamon stick
5 cardamom
3/4 tsp. shah jeera
12 pepper  corns
Grind the above ingredients 

Spices For Cooking Rice:
4 cups Basmati Rice
6 cloves
3 cardamoms
3 bay leaves
1"cinnamon stick
1 star anise
1 marathi moggu
12 mint leaves
1 1/2 tbsp. salt
1 tbsp. Oil
water as required

Method:

1. Marinate the chicken in  the marination ingredients for at least 2 hours or overnight in fridge.
2. Soak rice for 30 mins.
3. Soak the saffron in the warm milk and keep aside.
4. In a pan heat(1+1tbsp) oil and ghee and fry the onions until golden brown.
5. Bring water to boil in a big pot and add all the spices required for cooking rice and mix well, add the soaked rice and continue to cook until you get one good boil(rice should roll over with boiling water). Drain the rice and keep aside.
6. In a wide and deep vessel add 3 tbsp. oil and spread out the marinated chicken along with marination in it. Cook on high for 2 to 3 mins. Reduce flame.
7. Spread half of the rice over the chicken and pour half a tbsp. ghee, 1/2 of the caramelized onions, 1tbsp. of coriander leaves and 1/4 cup of saffron milk over the rice. Repeat this procedure twice.
8. Place the lid and place a heavy object over it and seal the edges with wheat dough. (I covered the vessel and the lid with  aluminium foil instead) 
9. Cook biryani for 8 to 10 mins on high until steam escapes. Then reduce flame to medium and cook for another 20 mins. Turn off flame and let it sit for 15 mins before opening. 
10. Mix the rice and serve with raita and curry of your choice.

Bottle gourd / Churakka curry

Yum

Ingredients:

Bottle gourd/churakka - 1cup cubed
Sour curd - 1cup
Green Chillies - 5
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp.
water - 1/4 cup
Salt to taste

For Seasoning:

Cumin seeds - 1 tsp.
Mustard Seeds - 1 tsp.
Dry red Chillies - 2
Curry leaves - one sprig
Oil -  1 tsp.

Method:

• Grind the green chillies and coconut to make a fine paste.
• In a saucepan heat oil and prepare the seasoning .
• Add the cubed bottle gourd, green chilly-coconut mixture and stir in turmeric ,salt and water.
• Close the pan and cook on medium flame till the bottle gourd becomes tender.
• Reduce heat and add the sour curd and stir.
• Remove from heat close the saucepan. Let the curry sit for about 15 minutes.
• Serve warm with rice.

Kadala Parippu Payasam / Channa Dal Payasam

Ingredients:

Kadala paruppu - 1/2 cup
Grated jaggery - 1cup
Coconut milk - 3 cups
Cardamom pods - 2 to 3 powdered
Cumin - 1/4 tsp.
Chukku / dry ginger - 1/4 tsp.
Coconut - few finely sliced
Ghee - 1/4 cup
Cashew nuts - 10 nos.
Raisins - 10 nos.

Method:

• Pressure cook the kadala parippu with 4 cups of water for 4-5 whistles. The dal will crumble when crushed between fingers but wont turn mushy.
• Powder the Cumin and dry ginger together.
• Add grated jaggery to 1 cup of water and heat and mix until dissolved.
• Add the dissolved jaggery to the pressure cooked dal and bring to boil. To this stir in the powdered cardamom and ginger-cumin mixture and let it simmer for 2 to 3 mins.
• Add coconut milk to the dal and remove from heat just before it comes to boil and set aside.
• Heat ghee and add the sliced coconut when it starts to brown add the cashew and raisins. When they turn golden brown add this to the prepared payasam.
• Serve hot or chilled.

Red Cabbage Thoran

Ingredients:

Red Cabbage - 1/2 of one medium sized cabbage(shredded)
Shallots or onion - 1/4 cup(finely chopped)
Grated coconut - 1/2 cup
Garlic - 3 pods (finely chopped)
Cumin seeds - 1/4 tsp.
Turmeric powder - a pinch
Green chillies - 3 -4 (Slit lengthwise)
Mustard seeds - 1/2 tsp.
Curry leaves - one sprig
Oil - 1 to 2 tbsp.
Salt to taste

Method:

• Grind grated coconut, garlic, shallots, green chillies, turmeric powder and cumin seeds coarsely in a blender.
• Heat oil in a pan and splutter mustard seeds and curry leaves,  add the shredded cabbage and saute for 2 min.
• Add the coconut mixture and mix everything together and add salt. (Do not add water)
• Cover and cook on low heat, stirring occasionally for 5 minutes .  Remove the lid and stir fry for another 5 mins. (Do not overcook)
• The thoran should be crunchy. Serve with rice.