Ingredients:

• Bread – 2 slices
• Egg 1
• Cucumber – 4 to 5 slices
• Tomato – 4 to 5 slices
• Onions – sliced
• Bell peppers (Capsicum) – sliced
• Potato chips (I like Lays Plain)
• Ketchup (I love Maggi Hot & Sweet)
• Mayonnaise

Procedure:

1. Toast the bread slices with a little butter
2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
3. Take one slice of toast and spread mayonnaise on it
4. Start adding layers of the different vegetables, chips, and omelet
5. Spread the ketchup on the other slice of bread and put it on the top
6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
7. Here is how I make mine:
   • Bread (top)
   • Ketchup
   • Chips
   • Cucumbers
   • Omelet
   • Onions
   • Bell peppers
   • Mayo
   • Bread (bottom)

Ingrdients:

• Rava – 2 cups
• Rice Flour – 1.5 cup
• Maida – 1 cup
• Curd – 1 cup
• Red chilli powder – 1 tsp
• Salt to taste
• Water – 4 cups
• Big Onion – 1 -cut into thin 1″ slices
• Green Chillies -2 -cut into thin round pieces
• Ginger – 1″ – cut into tiny pieces
• Pepper – 2 tsp – crushed coarsely
• Jeera (cumin seeds) – 2 tsp
• Curry leaves – 10 – cut into pieces
• Coriander leaves cut into pieces – 2 tsp
• Ghee / sesame oil

Procedure:

1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
2. Add water to the above, mix throughly and keep aside for 1 hour.
3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above barter and, if needed, add more water to have a thin consistency so that the barter will flow freely in a hot tava.
4. When tava is hot, stir the barter with a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the barter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the barter.
5. Seve hot with coconut chutney and sambar.

Ingredients:

• big onion 250g – cut into small square pieces
• tomato 250g – cut into tiny square pieces
• Mutton 500g
• Basmati rice 500g
• ginger 2″
• garlic gloves 20
• cinnamon 1″
• cloves  4
• cardamom 4
• brinji leaves 2
• green chilly 5 -split lengthwise
• pudina leaves -50 g  cleaned
• coriander leaves -50 g cleaned
• chilli powder 2 tsp
• turmeric powder 0.5 tsp
• oil & ghee 150 ml
• salt to taste

Prep:

o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste

METHOD:

1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
2. Put the onion pieces and fry till golden brown
3. Add ginger-garlic paste and saute for 1 minute
4. Add tomato pieces and fry well till it mashes and loses its wet flavor
5. Add mutton-curd mix and fry for 5 minutes in cooker
6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
8. After one whistle, reduce heat and sim for 10 minutes
9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Ingredients:

• Raw rice 250 grams (½ lb)
• Paasi paruppu (Moong dal) 50 grams (½ cup)
• Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
• Cashews 10
• Cardamom 10 split
• Ghee (clarified butter) 100 grams (½ cup)

Procedure:

1. Fry the moong dal in a pan without oil till it turns light brown
2. Mix the rice and dal together and cook with water (3 cups rice for each cup of rice+dal)
3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
4. Mix the rice paste to the syrup and remove from the heat
5. Fry the cashews in 2 tsp ghee till the brown lightly and add to the rice
6. Add crushed cardamoms and the left over ghee and mix well

Ingredients:

• Raw rice 250 grams (½ lb)
• Paasi Paruppu (Moong dal) 50 grams (½ cup)
• Crushed black pepper 2 tsp
• Cumin 2 tsp
• Ginger 1 inch piece diced
• Cashews 10 diced
• Ghee (clarified butter) 100 grams (1 cup)
• Curry leaves
• Cilantro
• Salt

Procedure:

1. Add water (3 cups water to one cup rice+dal)
2. Cook the rice and dal with salt in a cooker
3. Heat 4 tsp oil in a pan in slow fire and fry the pepper and cumin till they splutter
4. Add the cooked rice and mix well
5. Fry the cashews ginger in ghee and add them to the rice along with the ginger
6. Add the left over ghee, curry leaves, and cilantro

Ingredients:

• Toor dal 1 cup
• Tamarind paste 1 tbsp
• Eggplant or Drumstick or Beans or Sword beans
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Asafoetida 1 pinch

Procedure:

1. Cook the toor dal and keep aside
2. Dissolve the tamarind paste in 4 cups of water
3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
4. When the vegetables are cooked add the toor dal
5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
6. Garnish with curry leaves and cook for 2 minutes

Ingredients:

• Bengal gram half cup
• Cabbage or Egg plant or Drumstick 100g
• Coconut 3 tsp paste
• Fennel 1 tsp crushed
• Fennel 1 tsp paste
• Onion 1
• Tomato 1
• Ginger 1 inch
• Garlic 10 cloves
• Red chili powder 2 tsp
• Corriander powder 3 tsp
• Turmeric powder 1/2 tsp
• Curry leaves
• Cinnamon stick 1
• Cloves 4
• Cardamoms 4

Procedure:

1. Boil channa dal in a covered pan
2. When the dal is half cooked add pieces of cabbage/brinjal/drumstick, red chili powder, coriander powder, turmeric powder, and salt
3. Cook for 15 min
4. In a separate pan:
   1. Put a few spoons of oil and fry the crushed sombu, cinnamon, cloves, cardamom, and ginger-garlic paste
   2. After 2 min add the onion, tomato, curry leaves
   3. When the onion turns brown add this mixture to kulumbu that is in step 3
5. Add coconut paste and fennel paste
6. Cook for 5 minutes

Ingredients:

• Vegetables (Potatoes, Beans, Carrots, Green peas)
• Coconut 1½ cup
• Green chilies 8
• Khas Khas (Poppy seeds) 2 tsp
• Onions 2 cups; cut into thin 1 inch pieces
• Tomatoes 1 cup; thin slices
• Ginger 1 inch
• Garlic cloves 8
• Fennel seeds 1 tsp; ground into powder
• Cinnamon 1 inch
• Cloves 3
• Cardamom 2
• Curry leaves to garnish
• Cilantro to garnish
• Turmeric powder 2 pinches
• Red chili powder ½ tsp
• Coriander powder 1 tsp

Procedure:

1. Prep:
   • Add salt, a pinch of turmeric powder and cook the vegetables
   • Grind the ginger and garlic into paste
   • Soak the khas khas in hot water
2. Fry green chilies in oil till it has white spots and the grind into paste along with coconut, fennel, and khas khas
3. Put some oil in pan and add the crushed fennel, cinnamon, cloves, and cardamom and let it splutter
4. Add the ginger and garlic paste, stir and immediately add the onions
5. Fry till the onions are light brown and then add the tomatoes
6. Fry till the onions and tomatoes have browned and then add turmeric powder, red chili powder, and coriander powder and fry for a few minutes
7. Add the curry leaves and salt and continue to fry for few more minutes
8. Add the coconut-etc paste from step 2 and required amount of water, and the vegetables
9. Let the kurma boil till the raw coconut smell is gone
10. Turn off the stove and garnish the kurma with cilantro

Ingredients:

• Tomato ½
• Lemon juice from 1 lemon
• Whole black pepper 1 tsp
• Cumin 1 tsp
• Garlic 2 cloves
• Red chili powder
• Asafetida 1 pinch
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Jeera 1 tsp
• Green chili 1 (slit lengthwise)
• Red chili 1
• Curry leaves 4 or so
• Cilantro

Procedure:

1. Grind black pepper, cumin, and garlic into coarse paste and mix to 4 cups water
2. Crush the tomato and add it to the mix along with turmeric and salt
3. Garnish: Add oil to a pan and fry mustard seeds, urad dal, and cumin. Once it starts to splutter add asafetida and curry leaves and then immediately pour the mix from step 2 into the pan
4. When the rasam starts to boil turn off the stove and add the lemon juice and cilantro

Notes:

• Once you add the lemon juice taste the rasam; if the lemon taste is less then add more lemon juice
• Do not add lemon juice to the rasam when it’s boiling. It will give the rasam a bitter taste.

Ingredients:

• Toor Dal 2 tsp
• Red chilies 2
• Whole black pepper 1 tsp
• Cumin 1tsp
• Garlic 2 cloves
• Tamarind 1 inch cube
• Mustard seeds 1tsp
• Urad dal 1tsp
• Asafetida 1 pinch
• Curry leaves 4

Procedure:

1. Fry toor dal, red chilies, black pepper, cumin, and garlic in a pan without oil until they brown. Grind them into a coarse powder. Mix the tamarind in 4 cups of water and add the ground up powder, turmeric, and salt. Place the mix on stove in medium heat
2. Garnish: Add oil to a small pan and fry mustard seeds, urad dal, asafetida, and curry leaves and pour in to the rasam when it starts to boil and turn stove off