Coconut Kadhi

Ingredients

1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 teaspoon ginger, grated
1 1/2 teaspoons fresh red chilli, sliced
1 teaspoon oil
salt to taste

Method

1.Add the gram flour to the curds, mix well and keep aside.
2.Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.
3.When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.
4.Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.
5.Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.

Dal Makhani

Ingredients

50g (soaked) whole black beans
1 tablespoon coriander leaves
10g (soaked) rajma
10g (soaked) channa dal
1-tablespoon ginger-garlic paste
30g yogurt
50g blanched chopped tomato
1/2 small onion (chopped)
Salt
Red chilly powder

Method:

Take the pulses and clean them properly.
Add water, salt, chili powder, ginger garlic paste and cook in pressure cooker for about 40 minutes or till the dals get cooked.
Mash the dals and leave on low flame, so that the pulses get properly mixed.
Add the beaten yogurt and cook for 3-4 minutes.
Take a pan and heat a tablespoon of water. Add onions and cook till they soften.
Add chopped tomatoes, chilly and little salt. Stir for about 5 minutes.
Add this mixture to the dals and simmer for about 5 minutes.
Garnish makhani dal with coriander leaves and then serve it hot.

Hyderabad Biryani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
2 tbsp Milk
1/3 cup Mint
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt according to taste

Making:

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.