Brinjals 250gm

Masala powder

Cinnamon stick 2 inch

Cloves 2

Black pepper 1tsp

Cardamoms 2

Sesame seeds 1tsp

Dry coconut piece 1small

Cumin seeds 1/2 tsp

Corriender seeds 1/2tsp

Dry chili 5

Curry leaves 2spring

Green chili 4

Turmeric powder 1/2tsp

Peanuts 4tsp

Salt to taste

Cashew nuts 2tsp

Chana dal & urad dal 1tsp

Boiled rice 300gm

Curry leaves

Mustard seeds cumin seeds 1tsp

Roast peanuts 2tsp and all spices curry leaves 2 sprinkle masala powder

Rice 1 cup

Toor dal 3/4 cup

Wash rice & dal then put it into the cooker add 6 cups water,1/2 tsp turmeric powder salt for taste 4 to 5 whistle

Veggies chopped :

Drum stick,potato, radish, capsicum, beans carrots tomato add salt cook

20 to 30 gm tamarind soak

Masala power:

Cinnamon stick 2inch

Cloves 4

Pepper 1/4tsp

Chana dal 1tsp

Urad dal 1tsp

Red chili 4

Coriander seeds 2tsp

Cumin seeds 1tsp

Curry leaves 2springs

Fenugreek seeds 1/4tsp

Poppy seeds1/4 tsp

Coconut powder 1tsp

Hing 1/4 tsp

Roast all above things prepare masala powder

Heat pan add oil & ghee(1&1)

Mustard seeds 1tsp

Peanuts 1 tsp

Cashewnuts 1tspdry red chili 2

Green chili 6

Curry leaves 2 spring

Add boiled veggies, tamarind juice salt, jaggery 1tsp cook some time then add 3 to 4 tsp masala powder chili powder 1tsp add boiled rice dal mixer

Ingredients

Oil& ghee 1tbsp& 1tbsp

Green chilies 2

Ginger paste 1 tbsp

Carrots 1/4cup

Green beans 1/4cup

Beans 1/4 cups

Tomato 1

Turmeric powder 1/4tsp

Chilli powder 1tsp

Coriander powder 1 tsp

Garamond masala 1/2tsp

Cumin powder 1/2tsp

Rice 1cup

Pepper powder 1/2tsp

Coriander leaves 1/4cup

Preparation:

Heat pan add oil and ghee then add all spices & vegetables, masala powders mix well add boiled rice

Ingredients:

Basmati rice - 2 cups

Water - three and half cups

Oil - 3 tablespoons

Bay Leaf - 2

Cinnamon - 4

Cardamom - 3

Ghee 2 tbsp

Green Chillies - 2(finely chopped)

Mint leaves - handful

Curry leaves - 6

Salt - As per taste

Coriander powder - Half teaspoon

Garam masala powder - Half teaspoon

Ginger-paste - 1 tablespoon

Red Chilli powder - Half teaspoon

Take a pressure cooker to heat and add oil ghee to it. Add bay leaf, cinnamon, cardamom, and green chillies. Fry till turn light brown in color.

Add mint leaves, curry leaves, salt, coriander powder, garam masala powder and ginger-paste. Mix well and cook for 5 mins.

Add the basmati rice and mix well so that the masala gets coated to the rice.

Add red chilli powder along with water. Cook for 5 mins. Then pressure cook it for 4 whistles.

Ingredients

1 tbsp oil &ghee 2 tbsp

1/2 tsp cumin seeds/jeera

1/2 tsp mustard seeds

1/2 tsp mix of chana dal and urad dal

3 green chillies vertically slit

3 dried red chillies

Curry leaves 2 spring

6 medium size tomatoes chopped

salt – to taste

1/2 tsp red chilli powder

1/2 tsp turmeric powder

Ginger 1 tbsp

Cinnamon stick 2

Cloves 5

Bay leaf 2

Corriender powder 1/2 tbsp

Gram masala 1/2tbsp

Rice 500gm

Cook rice ( 500gm is approximately7cups) 14 cups of water, a pinch of salt 1 tbsp ghee and rest the cooked rice aside for further use.

Tomato Bath Preparation:

Firstly, in a deep wok/kadai, add oil and heat it.Add chopped tomatoes and mix up well.

Add salt, red chilli powder and turmeric powder.

Cook the tomato gravy well until soft, mushy and till oil oozes out from the sides.

Add the cooked rice into the tomato gravy, mix everything well.

Cook the tomato rice for about 2-3 minutes on low flame.

Garnish with fresh coriander leaves.

Into it, add cumin seeds, mustard seeds and allow it to pop up.

Add chana dal and urad dal, stir well.

Add vertically slit green chillies and dried red chillies into it.

Stir it up well.

Add curry leaves and let them crackle.