Sri Rama navami

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Arisi umpa

Serves:2 Duration 40 mins  1 cup raw rice  ½ cup toor dal  ½ spoon pepper  ½ spoon jeera  ¼ spoon fengreek  Grind everything in mixer  To temper  Ground nut oil 10spoons  Urad dal ¼ spoon  Channa dal ¼ spoon  Red chilli 2 r 3  Asfoetida ¼ spoon  Curry leaves 10  Water 3 cup Garnish with grated coconut(optional) In a pressure cooker r brass pot(heavy bottomed vessel) heat oil and temper with items under to temper table. Add water, salt as per u r taste and mix well. Bring to boil and add the powdered rice, dal mixture. Cook until it turn like porridge. Lower the flame to medium and pressure cook for 2 whistle or cook in lowest heat for 15 mins. Once done, open and fluff it, drizzle with grated coconut…
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Gravy base for all north indian side dish

INGRIDENTS: Big Onion        -  3 Tomatoes          - 2 Cashew             - 10 Sombu              - 1spoon Butter /ghee/ oil- 3spoon Garan masala    -1spoon Pepper               - 5 Cinnamon         - 1 Corriander powder - 1 spoon Turmeric                - 1/2spoon Salt as per your taste Ginger                  - 1small piece Garlic                   - 10nos cardamom            - 2 METHOD: Heat plenty of oil in a large casserole pan, then add roughly chopped onions and tomatoes over a medium heat, until softened. Add garlic, ginger, garam masala, ground coriander, turmeric, cinnamon, salt, pepper, cardamom, cashew and stir together....
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Vegetable briyani

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Serves 3 to 4 people Duration 30mins   Ingredients: Basmathi rice -1 cup Cut the vegetables you have Oil - 4 spoon Ghee - 1spoon Fennel seeds - 1spoon Bay leaf - 1 Cinnamon - 1 inch Green cardamom - 2 Cloves - 3 Anise - 1 Ginger Garlic paste - 2 spoon Onion- 2 Min leaves - 10 Red chilli powder -1/2spoom Turmeric powder - 1/4 spoon Garam masala - 1/4 spoon Briyani masala or shahi masala - 1/2 spoon Curd - 3 spoon Cashews - 10 Salt as per your taste Kasturi methi - 1 spoon Water - 2cups Method: Soak the rice 20 mins Add all the spices in pressure cooker. And begin to crackle. Add ginger garlic paste and onions saute this for 1 to 2 mintues or until the raw smell goes off. Transfer 1 cup chopped mis veggies. Saute on medium to high flame for 2 mintues Add all masala powders, turmeric, mint and curd. Add drained rice spread it evenly  lastly add kasturi methi and close the lid.. make 1 whistle your wonderful biriyani ready serves with raita or chips or kuruma.
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