Mutton sukka varuval

mutton   -1/2 kg   cut small peaces.  
chilli pwdr -1tbsp;   danya pwdr 1 tbsp;   turmeric 1/4sp ;  salt 1/2 tsp; ginger, garlic paste 1tbsp;
water 1cup.mix all  together with mutton & pressure cook for 5 whistle & let it cool.

Heat 2tbsp of oil in a non stick sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute. Add ginger garlic paste, Chopped onion, chopped  garlic about 10 cloves   till it turns to translucent.

Transfer  cooked mutton with gravy into the pan. Now add  cumin,  pepper coarsely grounded powder, & garam masala pwdr  mix well and adjust the salt.
 Keep stirring the liquid to  evaporates & becomes thick.pour little oil around the pan & shallow 
 fry until the mutton is well coated with masala and becomes dry. finally fry some c/leaves & spread over the sukka.garnish some onion & coriander leaves.

Toffu masal curry
Ingredients;

• Toffu  - 100gm;      onion -2;    tomato--2 ;    g.chili -2;  Bel pepper-1/4;  ginger,garlic paste 1 tsp;
• spices - cardamon, cloves, each  -1; Cinnamon - stick-1,;   bay leave-1,
• chili pwr 1tbsp;    turmeric  pwr-1/4 tsp;     garam masala pwr - 1/4 tsp;   curd -1/4 cup.
• salt to taste;    kasthuri methi  -1/2 tsp;     coriander leaves-to garnish.

Step

• Place the vessel on fire. heat it. pour some oil.swirl it to coat. fry the spices well.
• add chopped onion ,saute until  transparent,then  put g+g paste,ahead  with g.chili , Bel pepper  &  chopped tomato.It should be mashy & oozing oil  top on very low fire.
• when its cool, blend  in mixi  all together like a paste  except bay leave.
• Again  heat vessel pour some oil ,add cumin fry little.
• Now add powders with curd & salt, stir well,  sprinkle some water to avoid burn bottom of vessel, cover the lid ,cook until oil evaporates. then add a cup of water, Allow to cook till get thick gravy.
• when done,cut the Toffu like cubes spread on the gravy, ahead with  kasthuri methi
• keep for 5 minutes on low flame, finally garnish coriander, serve hot with chapatis.

Cauliflower Manchurian.
Ingredients;

• Cauliflower -1/2;  take as small florets from cauliflower, wash in hot  water &drain it.
• all purpose flour -6tbsp;   corn flour -3tbsp;  pepper pwr -1/2 tsp,   salt 1/4tsp, ajinomoto  a pinch . mix together like idly batter.
• onion-i. Finley chop;   g.chili-2 chop;  ginger garlic chop 1tbsp each;bel pepper 1/2 cut cubes;   spring onion - 2 cut; 
• soya sauce -1bsp;     tomato sauce  -1 tbsp;  white vinegar -1tsp; red chili paste 1-1tsp

Step;

• Heat oil deep fry the florets dipping in the batter. & keep a sside.
• Heat the pan, pour 1bsp oil,fry until brown  chopped Ginger garlic .,Add onion ,        g.chills,  & Bel pepper  saute it becomes transparent.
• along with ahead ajinomoto a pinch, sugar a pinch, vinegar, soya & tomato sauce dry chili paste, stir for some while.
• Then add some corn dissolved water 1/2 cup. mix well.
• Now put all fried florets   & mix well. finally spread the spring onion.let on low flame for few minutes......
• serve hot with fried rice ,Pulao rice, curd rice  or rotti. & chapati.

Pulao Rice
Ingredients;

• Basmathi Rice -4cups;   water 1: 1  1/2 cup so upto 6 cups of water needed. wash & soak for 30 minutes.
•  grated coconut -2 cups; extract milk from it with the help of mixi  ,about 6 cups  approximately . pulao rice should  cook with c/ milk.  instead of water .so use c/milk. 6 cups.
• preferable vegies: carrot, beans, green peas , potato, cauliflower.
• potato, carrot, beens should be cut  small cubes. separate small florets from cauliflower.wash all & keep aside.
• onion-1; cut length wise;    ginger garlic paste 1 tbsp;   g.chillies -4 silted;  
• spices -  cardamon, cloves, cinnamon,& bay leave. few.
• ghee 1 tbsp.;   oil 1tbsp;  salt to taste.
• raisins, & few cadju roasted.    coriander leaves, mint leaves each 1/2 cup.

Step;

• Drain soaked rice, put it in pressure cooker, add 6 cups c/milk, cook until 2 whistles. off it.Allow the steam to escape before opening.Then open & spread cooked rise carefully, without breaks ,on large plate to get cool.
• heat a vassal, pour oil & ghee, fry all spices ,
• add onion along with it & saute  till  becomes translucent.
• follow ahead g+g paste,  & mint leaves.saute for a ,while, 
•  add the veggies, & salt  . Cook them  finely. with slow flame.   don't allow to burn.  colour should be remain transparent. pulao  to be seen lovely white in colour when  finishes.
• Take Rice & little by little add to the vegies, mix them gently avoid   rice breaking. again keep on low flame for 4-5 minutes , then garnish with cadju, raisins, & coriander leaves.

Chicken Briyani

ingredients;
chicken with bones --1/2kg  ; cut big slices,   wash.   marinate with turmeric, salt, curd & all pwrd which follows below. for 2hrs or so.
 basmadi Rice   3cups----  wash once,   soak for 30min.    then boil water,   pour 1tbsp oil,           1tsp salt  in it,      add the Rice    cook 3/4 .   &     drain water,    spread it on large plate,  put some coriander leaves,  & fried onion 1/2 cup.(it is option. if you add onion tastes  more.)
whole spices--cinnamon 1 stick, cloves 4, cardamom  6  ,, few javitri,annacipoo,(name of briyani masala spices).& bay leaves.
 onion  very large  in size -2 ;    if Indian onion -4   cut length wise
tomato - 3 ;chop;     g.chillies -7 nos slit;   ginger ,garlic paste 1tbsp;   curd 3/4 cup;
mint 3/4 cup;    coriander leaves  1cup each  chopped  ;   lime 1/2
turmeric 1/4 tsp;,   chili pwr  1tsp;   coriander pwr  1tbsp,  cumin pwr 1tsp, briyani masal powder 1tbs (optional)
Ghee1 tbsp;   Oil 3tbsp;
Step.
Cook & keep rice ready as mentioned.
Heat a  vassal with oil & ghee. fry the whole spices together till the aromas  comes.
add onions saute it until gets golden brown in colour.if adds  1/2 tsp salt quickly get it done.
now follow with g+g paste,  stir for some while ,add  marinated chicken peaces saute & cook for 3 or 4 minutes.
now its time to ahead with tomato, g.chills, cor/leaves  mint  salt & lime juice
Allow to cook on slow fire  until  the chicken tenderise.you can see some gravy in it,
when its ready off the fire.
take a briyani vassal.,    put 1/2   cooked chicken with some gravy. then spread   1/2  amount rice on it.also spread some fried onion, cor/leaves, & mint leaves.
Top of this layer  , only  remained chicken peaces should be spread as well fried onion, & the leaves.
again put the rice on it & spread al over, finally add the gravy which left, with the same onion, & leaves.
every layer you should sprinkle some saffron colour.( with water or milk dissolve pinch of saffron colour already)
now every thing over. finally one more thing .please follow it.
cover with lid. if the lid is not tight, you make chapati dough,   paste around the lid & close the vassal.
it can dhum under  very slow flame for 20-25 minutes.if you feel might burn  fill 3   or 4 cups water in larger than briyani vassal.
allow to boil the water   keep the briyni vessal on it cook until steam comes about 30 minutes on medium fire. watch if water evaporates add some more  water to it.
                                                                 or
if you have oven pre heat for 350 f , keep the briyani inside rack for 20 minutes.
now your favourite & delicious briyani is ready to serve with boiled eggs & onion Raitha.
I have given the method easy to follow. try your best.

what we call rasam is one of the most favourable dish for Indian's meal.preferable in cool weather. It is also good for digestion.

Rasam
Ingredients for powder

Coriander seeds - 1 tsp;   Cumin seeds - 1 tsp; ;
Red chills - 2-nos;   Black pepper - 1/4 tsp. ...Grind to a  coarse powder.
Ingredients for Rasam;
Tamarind - a small lime sized ;     Curry leaves  few;        Coriander leaves - 1 tbsp chopped.
Salt - 1 tsp ;   turmeric pwdr 1/4 tsp;    Water - 3-4 cups;    tomato-1
seasonings;
mustard; fenugreek;   Asafetida - ¼ tsp;  dry chili -2 cut peaces, c/leaves.
Step;
In  a  vassal desolve tamarind with 4 cups  of water.add all  the above items { c/l to tomato}  & blend it well with by  hand.,  Add rasam powder to it & mix well. {need 1   1/2  tsp pwr].  Heat a pot,   pour oil a tbsp,   season the items shown,  when aroma comes pour the rasam allow to boil once & off it. need not boil more than once. Now its ready. Serve hot as a soup or with  rice.
note:  using fresh pwr  adds to the taste and flavor.But  can use storage or ready made  also

Mysore dal masial
This dal is one of  the  comfort foods  which is fairly easy thing to prepare.this  combines  with hot White Rice , chapaties , rotties & bread.
Ingredients;         1/2 Cup Split Red Lentils or Mysoor Dal;       onion  -1/4  copped;  salt 1/4 tsp;

                              garlic cloves -3  chopped;    g,chili -1 slit;     cumin  & pepper few coarse powder;      
seasonings;         oil , mustard,     d,chili split,  c/leaves

Step;                  
Wash the lentils till water runs clear.   Boil in  2 cupswater  with all above ingredients  till Soft & Mushy.   You can either pressure cook  it  for 1 whistle , which is obviously the fastest way or can cover & cook till done. The quantity will more than double in the consistency . If required add more hot water while cooking.when it done season with the items & pour on dal.very quick  dish.