Kesari

Ingredients:

Upma Rava/Sooji- 1 cup

Water- 3 cups
Dry fruits
Ghee
Sugar-11/2 cup (this depends on the taste of individual)
Saffron color
Cardamom Powder - optional




Preparation :


Fry cashews/raisins in ghee and keep seperately

First fry the rava in ghee on a low flame. Keep stirring the rava till it gets golden brown in color, do not burn rava. Better it gets fried better it tastes.
Heat water in separate container.Now to this water add saffron.
Once rava is fried, add the water to it.
Rava gets cooked in water.
Once done, add sugar to it and stir the mix.
Add cardamom powder and mix nicely

Vegetable Biryani

Ingredients:


1.Under Biryani Masala

1. Cloves  – 4
2. Cinnamon stick (Patta/Karukapatta) – half stick
3. Mace (JaathiPoo) – 1
4. Star Anise (Thakkolam/Nakshathra Poo) – 2
5. Bay Leaves  – 4

2.Onion-whole and sliced ones
3.Green Chilly
4.Carrot nicely cut,peas,potato nicely cut
5.Basamati Rice- 4 cups
6.Cashews
7.Mint and Coriander- optional
8.Garam Masala powder -1 spoons
9.chilli powder
10.Turmeric
11.curry leaves - optional
12.Salt
13.Oil


Preparation :

1.Pour some oil in the cooker and heat it.

2.Add the ingredients that make Biryani masala(all the 5) and cashews in the cooker  and roast them

3.later add onions and fry them when they are about to turn into golden brown color add the carrot and potato and roast them.

4.Once they are done add rice(1 cup basmati rice is 2 cups of water) and water accordingly in the cooker.

5.Now add salt to taste,Turmeric powder and chilli podwer and garam masala(i tbsp) to this mixture.

6.Keep it till you get 2 whistels.

7.put the coriander leaves once done.

Guttivankaya Curry

Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

For stuffing: Take all the ingrediants below,roast them and grind them.
oil : 1/2tbsp
dry red chillies : 7
cachews : 15(add for taste)

Onions : Depending on the serving(small onions then 3 Big onions,half should be okay)
chanadal (sanaga pappu): 2tbsp
uraddal (mina pappu): 2tbsp
Cumin Seeds(Jeera) : 1tbsp
Tamarind paste: 1 spoon
cloves : 4
Curry Leaves : few
Turmeric powder : 1/2 tsp
Salt to taste


Method:
1. Wash and cut brinjals from front side like above photo.Now stuff the brinjals with the stuffing made.

2. In a pan, heat 5 tbsp oil, arrange all stuffed brinjals one by one. Keep this pan on low flame, covered and fry for 15 minutes. Every 4 minutes, slowly move the brinjals to cook evenly on all sides.

3. Now add remaining stuffing masala on stuffed brinjals, add 1/2 cup water and little quantity of salt. Mix slowly, covered, cook more 5 minutes on low flame.

4. Finally add finally chopped coriander leaves and turn off the flame.

5. Serve hot with white rice.