Onion Pakoda

Yum

Ingredients:
1  cup Kadal Mav( Besan Flour)
1 tsp. Rice flour
1 tsp. Rava
3 Green chillies slit lengthwise
1 cup Onion Sliced finely
Salt to taste
2 tsp. ghee
Red Chilli Powder according to taste
2  to 3 sprigs Curry leaves
Oil for frying
Water to mix

Method:

1. Combine well the sliced onions, green chillies, salt, curry leaves and ghee and keep aside for 20 mins.
2. Later on add the besan, rice and rava and mix thoroughly and sprinkle water little by little so that almost all the onion slices are coated with the flour .
3. Heat Oil in a wok on and drop the prepared onions little by little . Fry till golden brown, drain excess oil and store in an air tight container .

Sambar Restaurant Style

Ingredients:

For Pressure cooking
1/2 cup Toor dal
1/2 of  Big onion
1 medium sized Tomato
Salt according to taste

For Grinding
1 tbsp. Roasted Gram
1 small Tomato
1 tsp. Turmeric Powder
1 tbsp. Chilli Powder
2 pieces of Coconut

For Tempering
1/2 of a big Onion chopped
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
1 tsp. Fenugreek seeds
2 Green chillies slit
3 Red Chillies
1 sprig Curry leaves
1 tbsp. Oil 

For Garnishing 
1 tbsp. of Coriander Leaves
1/4 tsp. sugar(optional)

Method:

1. Pressure cook the dal, onion, tomato, a bit of turmeric,salt and water for 3 to 4 whistles and mash the dal and keep aside.
2. Grind all the ingredients under grinding to a fine paste.
3. Take a wok add oil and temper mustard,cumin, fenugreek. When it starts spluttering add the chopped onion and green chillies and saute well.
4. Add the cooked dal mixture to the tempering and bring to boil. When the mixture starts boiling add the grinded paste to it and mix well and cook on low for 10 to 15 mins.
5. After the sambar is cooked add the curry leaves, red chillies, coriander leaves and sugar and mix.
6. Turn off stove keep the sambar covered to retain the aroma. Serve with idli, dosa or pongal.

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.