Betroot Pulao

Ingredients:

Basmati rice 1 cup heaped 
Beetroot, chopped 1 cup 
Green peas 1/2 cup 
Onion 1 
Ginger garlic paste 1 tsp 
Red chilli powder 1 tsp 
Coriander seeds powder 1 tsp 
Turmeric 1/8 tsp 
Coconut milk, thin 1 cup 
Coriander leaves, chopped 2 tblsp 
Salt As needed 
Oil / Ghee 2 tsp
Cinnamon 1 piece
Cardamom 1
Clove 1
Saunf (fennel seeds) 1/2 tsp

Method:

1. Soak basmati rice for atleast 1/2 hour. Heat a small pressure cooker with oil/ ghee, temper with the items cinnamon, cardamom, clove. Add thinly sliced onions and fry till transparent. 
2. Add ginger garlic paste and fry for a minute in medium flame. Add beetroot and green peas. Add little salt and continue frying for 2 mins in medium flame. 
3. Add turmeric, chilli powder and dhaniya powder and give it a fry. Add thin coconut milk and a cup of water. Bring to boil, add required salt and soaked basmati rice. Mix well.
4. Cook for 14 minutes in lowest possible flame with lid and pressure valve. Or upto 2 whittles in medium flame. Garnish with coriander leaves.

Simple Boneless Chicken Roast

Ingredients:

Chicken – 500g cut into medium size pieces
Onion – 1 big
Kashmiri Chilli Powder – 1 tsp
Red Chilli powder – 1/2 tsp
Green Chilli (Or ripe red chillies) – 2
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Ginger garlic paste – 3 tsp
Curry leaves – 10
Oil – 5 Tbsp
Salt

Method:

1. Marinate the chicken with Chilli powder,Kashmiri chilli powder, salt,Turmeric powder,Ginger garlic paste,Lemon juice.and keep it in the fridge over night.
2. Heat oil in a nonstick pan and onion and curry leafs and once they are slightly fried add the marinated chicken until its golden brown in color. 
3. Once they turned the golden brown add the garam masala and mix well for 2 mins and remove it from the pan
4. Serve hot with pulao, rice etc.

Bagara Baingan

Ingredients:

1 stick cinnamon small
8 number brinjals
3 number Cloves
1 tbsp coriander pdr
1 tbsp cumin pdr
1 tsp cumin seeds
2 tbsp Dry coconut powder
3 number Elaichi
1/2 tsp Ginger and garlic paste
1 number Green chilli
1 cup Groundnuts
1 tsp mustard seeds
2 tbsp Oil
1 number Onion
3 tbsp sesame seeds
50 ml Tamarind juice
3 cup Water

Method:

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but don't cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Soya Granules Pulao

Ingredients:

Basmati rice 1 1/2 cups
Soya granules (Soaked in the hot water and drained)
Ghee  3-4 tablespoons
Cinnamon  1 inch stick
Green cardamoms  2-3
Cloves  3-4
Shahi jeera  1/2 teaspoon
Cumin seeds  1/2 teaspoon
Onions,chopped  3 medium
Ginger paste  1 tablespoon
Garlic paste  1 tablespoon
Coriander powder  1 tablespoon
Turmeric powder  1/4 teaspoon
Red chilli powder  1 1/2 tablespoons
Tomatoes, chopped  1large
Salt  to taste
Green chillies, chopped  2-3
Fresh coriander leaves, chopped  2 tablespoons
Pulao masala powder  1 teaspoon

Method:

1. Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, shahi jeera, and cumin seeds. When they begin to change colour, add chopped onions and continue to sauté.
2. Add ginger paste, garlic paste and a little water to onions and continue to sauté. Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and sauté. Add salt and mix.
3. Add soaked soya granules,  green chillies. Cover and cook.
4. Add rice and chopped coriander leaves and half a teaspoon of pulao masala powder to the soya granules gravy and mix well. . Place the lid on the pot and cook it for fifteen minutes.
5. drissle with lime juice and Serve hot with a raita of your choice .

Palak Prawns Curry

Ingredients:

 200-300 gm. prawns (you can use other seafood/fish), fresh or frozen 
 200 gm spinach 
 200 gm. onions (finely choped)
 1 tsp ginger garlic paste . 
 2 tbsp. oil 
 1/2 tsp. turmeric 
 1 tsp. coriander powder 
 1/2 tsp. chilli powder (to taste)   
 Salt to taste 
 1 tsp. Garam Masala

Method:

1. Wash and chop spinach finely. 
2. Heat oil in a pressure cooker. 
3. Add onion and ginger garlic paste mix and fry until dark brown.   
4. Add salt,chilli powder,corriander powder and add prawns and fry for 10-15 seconds. 
5. Add spinach cook for a 2-3 minutes minutes and add water and cook it for 2-3 whisles. 
6. Add garam masala, stir it in and close the lid for the flavours to infuse. 
7. Serve hot & freshly cooked with Chapatties or Boiled Rice.

Semiya Kesari

Ingredients:

Semiya/ Vermiselli 1/2 cup
Water 1 cup
Sugar 1/2 cup
Cardamom Powder  - pinch
Ghee 4-5 tbspn
Cashew Nuts 6-7
Orange Food Colour pinch

Method:

1. In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
2. Bring the water to boil in a saucepan.
3. Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
4. Let the semiya gets cooked completely and let all the water gets absorbed and add sugar.
5. After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
6. Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
7. Semiya kesari is ready to serve now.

Baby Corn Pulao

Ingredients:

Basmati rice  1 cup 
baby corn  10-12  
Onion  1 
Coconut milk(thin)  2 cups 
Bay leaf  1 
Turmeric powder  as needed 
Cinnamon  1 inch piece 
Cloves  2 or 3 
Ealchi  2 
Salt  As needed 
Oil/ghee  2-3 tblsp 

To Grind
coriander leaves 1/2 bunch
Garlic,small variety 4-5
Ginger 1/4 inch piece
Green chilli  4
Garam masala powder 1/4 tsp

Method:

1. Soak rice for at least  1/2 hour before preparing any rice dishes like this. The more you soak, the more soft the gains will be and you can use less water ratio for cooking it.
2. Cut onion to length wise and cut baby corn into bite size pieces. Pressure  upto 3 whistles. If you slice them thinly into circles or diagonally, then no need to pressure cook.
3. Grind all the ingredients under "to grind" table to a smooth paste with less water.
4. If you are cooking direct in pressure cooker,heat ghee/oil in the cooker and add the whole spices-bay leaf,cinnamon,elachi and cloves.Then add the onions,fry till pinkish,then add the baby corn,ground masala and fry till raw smell disappears.Add the soaked rice and fry for a minute.
5. Then add coconut milk( I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick or too thin,if its thick then dilute to adjust it to make 2 cups- you can reduce the water quantity to 1 & 1/2 cups.). Addsalt and mix well and cook covered in lowest flame,without pressure regulator for 8-10 minutes.
6. Now pulav is ready and serve hot with onion raita or raita of your choice!