Coconut Rice

Biryani rice - 400 grams
Coconut 120 grams
Ghee - 3 Table Spoon
Black gram dhal - 25 grams
Nuts - 25 grams
Green Chillies - 6 Numbers
Curry leaves - few
Asafoetida powder - 2.5 grams
Coriander leaves
Salt to taste - few


Boil the Biriyani rice and keep aside. Fry coconut evenly to a golden colour on low fire.

Heat 2 table spoon of ghee. Fry the cashew nuts and remove. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well. Mix rice, coconut, nuts, 1 table spoon of ghee and salt. Serve hot garnished with coriander leaves.

Ghee Rice /Neychoru

Basmati Rice - 2 Cup

Ghee - ½ Cup

Onion - 1 No:

Garlic – 3 Clove

Cardamom - 4 No:

Cinnamon Stick -1 Piece

Salt - As Required

 

Heat ghee in a pan and sauté it with onions. To this add cardamom, clove, cinnamon stick and sauté it well. Add rice and onion with 4 cups of water and salt. Close the lid and boil it for some time until it is done.

Egg Fried Rice

Biryani Rice - 1 kg

Green peas - ½ Kg

Carrot - ½ Kg

Onion - ½ Kg

Beans - ½ Kg

Tomato - ½ Kg

Dalda - ½ Kg

Potato – ¼ Kg

Egg - 4 No:

Capsicum - 100 Gram

Celery - 20 Gram

Soya Sauce - ½ Tea Spoon

Chili Sauce - ½ Tea Spoon

Cinnamon -100 Gram

Clove -100 Gram

Cardamom -100 Gram

Pepper Powder -100 Gram

Salt - As Required

            Beat the Egg and pour it to a heated non stick pan. Cook the eggs, stirring continuously, until they are lightly scrambled. Boil the rice in water with salt. Drain the excess water and cool it completely. Heat the dalda in a pan. Sauté the vegetables, with onion, masala powder (Which is a combination of cinnamon, clove, cardamom, pepper powder)and green peas(half boiled and drained). To this add rice, scrambled eggs, soya sauce, chili sauce and mix it well. Sprinkle it with fried onions. Egg fried rice is ready to serve

Mezhukkupuratti

Green Chili -4 No:

Oil -1 Table Spoon

Salt – As Required

Curry Leaves – As Required

Raw Plantain / Elephant Yam / Beans - 250 Gram

                    This is an easy and but one of the mostly used South Indian dish named as Mezhukkupuratti. For this cut the Raw plantain /elephant yam / beans into vertical halves. Place them in a pan along with oil, turmeric powder and green chili and cook until all the water content gets evaporated. To this add fried curry leaves

Mushroom Biryani

Basmati Rice - 2 Cup 
Water - 2 Cup

Coriander Leaves - ½ Cup

Mushroom - ½ Kg

Pepper Powder

Cumin Seed Powder -1 Tea Spoon

Turmeric Powder - ½ Tea Spoon

Ghee - 3 Table Spoon

Tomato Sauce - 2 Table Spoon

Garlic Paste - Table Spoon

Ginger Paste -1 Table Spoon

Onion - 4 No:

Raisins - 20 No:

Cashew Nut -12 No:

Salt- As Required

Boil the mushroom with pepper powder, cumin seed powder, turmeric powder, salt for 5 minutes. Heat 2 table spoon of ghee in a pan and sauté this with onion, garlic and ginger paste. To this add boiled mushroom and mix it well. To this add boiled rice, tomato sauce and cook it low flame for few minutes. Sprinkle it with fried cashew nut, raisins, coriander leaves. A tasty Mushroom biryani is ready to be served.