INGREDIENTS:

RAW RICE-1 CUP
TOMATOES-3
WATER-2 CUPS
ONION-1
OIL-2 1/2 TBSP
CARDAMOM-3
CINNAMON- AS REQUIRED
CLOVES-3
GINGER GARLIC PASTE-2 TSP
CHILLIES-4
PROCEDURE:
1.FOR I CUP OF RICE ,ADD 2 CUPS OF WATER AND SOAK IT FOR 10 MIN AND THEN COOK THE RICE .
2.NOW SPREAD THE COOKED RICE IN A BROAD PLATE .
3.HEAT OIL IN A PAN AND FRY MASALA SPICES AND NEXT FRY ONIONS UNTILL GOLDEN BROWN COLOUR.ADD GINGER GARLIC PASTE AND FRY UNTILL RAW SMELL GOES.
4.NOW ADD CHILLIES,TOMATOES AND FRY FOR A WHILE.NOW  ADD SALT ,LITTLE TURMERIC,CHILLI POWDER AND FRY UNTILL TOMATOES ARE COMPLETLY COOKED.
5.NOW ADD COOKED RICE TO THE PAN AND FRY ON HIGH FLAME FOR FEW MINUTES TILL RICE BECOMES HOT.

MAIDA-1/2 KG
SODA-1 TSP
SUGAR POWDER-1 TSP
SALT-FOR TASTE
GHEE-2 SPOONS
PROCEDURE:
1.MIX MAIDA,SALT,SODA,SUGARPOWDER
2.NOW ADD REQUIRED AMOUNT OF WATER AND 2 SPOONS OF GHEE TO FORM A SMOOTH DOUGH.
3.CLOSE THIS DOUGH WITH A WET DAMP CLOTH AND KEEP ASIDE FOR 2 HOURS.
4.AFTER 2 HOURS, DIVIDE THIS DOUGH INTO EQUAL PORTIONS AND MAKE THEM AS SMALL BALLS.
5.ROLL EACH DOUGH BALL ON A FLOURED SURFACE INTO 5 TO 6 DIAMETER DISC.PULL IT FROM ONE END TO GET ELONGATED SHAPE OF NAAN.
6.NOW MOISTEN NAAN WITH WATER ON EITHER SIDES AND HEAT IT ON A TAWA.
7.SERVE HOT

Required ingredients:
Rice -- 3 cups
Tamarind Extract -- 5 tbsp.
Split Bengal Gram -- 2 tbsp.
Peanuts -- 0.5 cup
Mustard Seeds -- 0.5 tsp.
Dried Red Chile -- 5
Green Chile -- 4
Black Pepper Corns -- 8
Turmeric Powder -- 0.5 tsp.
Oil -- 0.5 cup
Water -- 5 cups
Coriander Leaves -- 1 bunch
Curry Leaves -- 20
Sesame Seeds -- 1 tbsp. (powdered)
Asafoetida -- 0.5 tsp.
Salt to taste
In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside.

Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now add salt and sesame
seed powder to the skillet and add it all to the bowl containing rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.
Note: You can adjust the amount of tamarind extract according to your taste.

Directions:
·  Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder.
·  Cook rice until 3/4 cooked, drain water off the rice, spread, cool and mix a tsp of oil to it and keep aside.
·  Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft.
·  Reduce heat and add grated coconut. Fry until light brown.
·  Add turmeric, salt and the cooked rice. Fry for a few minutes until the rice is hot.
·  Squeeze lemon juice and add powdered masala. Mix well and garnish with chopped coriander

Directions:
·  Wash the rice and soak in water for 15 minutes. Cook the rice with water and salt to taste. Spread the cooked rice in a plate to cool.
·  Slice onions. Slice eggs lengthwise in half. Clean and cut chicken into small pieces.
·  Wash, peel and cut the potatoes into quarter pieces. Grind the masala ingredients to a smooth paste.
·  Heat ghee in a frying pan and fry the onions until brown. Remove half and keep aside. Add ground masala to remaining onions and fry well. Add chicken pieces, potatoes, green peas, salt to taste and fry well. Add 2 cups of water and cook until all the water is absorbed.
·  Put 2 tablespoons of ghee in an oven proof dish. Place a layer of fried onions, boiled eggs and sliced tomatoes. Repeat layers and finish with a layer of rice.
·  Place in an oven and bake until the top gets brown.
·  Serve hot with raitha (salad) and pickles

Directions:
·  Wash and soak rice in salted water for 30 minutes.
·  Drain rice in colander, keep water aside.
·  Heat oil in a heavy saucepan.
·  Add urad dal, seeds, cashews, stir till spluttering.
·  Add chillies and curry leaves. Stir, add rice.
·  Stir very gently, with a wide spatula till oil coats rice evenly.
·  Add coconut milk, 1 1/2 cups drained water.
·  Add salt, keeping in mind the water was salted.
·  Bring to a boil, reduce heat, simmer covered.
·  Stir occasionally. When done 3/4, add lemon.
·  Mix very gently. Simmer till done and all water evaporates.
·  Add more water in between if required.
·  Garnish with coriander and coconut before serving.
·  Serve hot with raita, kadhi or rasam

Directions:
·  Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender until they become a smooth paste.
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
·  In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
·  To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color. Add sufficient water and bring to boil
·  When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is tender.
·  Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles, Pappad.

Directions:
·  In a wok or large frying pan, fry the onions until golden brown in color.
·  Then add shrimp, mushrooms, chicken pieces, minced garlic, tomatoes and cook until all the added ingredients are tender. Sprinkle Soya sauce and pepper to taste.
·  If desired, add bean sprouts, salt and mix well. Make some space in the middle of the pan and add 1 tbsp of oil.
·  Allow to fry all the chicken, prawn and mushroom pieces well for few minutes.
·  Break up pre-cooked rice and mix with meat mixture well.
·  Stir in scrambled eggs, place on platter and top fried rice with green onions.
·  Garnish the sides of the rice with lemon wedges.

Directions:
·  Wash rice well and soak in salt water for 30 minutes.
·  Heat ghee in a heavy or nonstick pan.
·  Add onions and fry till dark brown & crisp.
·  Drain, and add cashews to same ghee.
·  Fry to a light brown, drain, keep side.
·  Add jeers, peppercorns, bayleaf to same ghee.
·  Stir fry for a few seconds, drain, and add rice.
·  Keep aside the drained water.
·  Add sugar, stir gently, frying rice till light brown.
·  Add spice powder, stir.
·  Add salt water, bring to a boil.
·  Simmer covered, till rice is cooked and water evaporates.
·  Each grain should be separate.
·  Serve hot with dal fry or a spicy gravy vegetable.

Directions:
·  Wash the rice and kheema separately and keep aside.
·  Heat ghee in a pan, add bay leaf, cashews, chopped onions and green chilies and fry until brown.
·  Then add kheema with salt, turmeric, ginger-garlic paste, rice and mix well.
·  For 1 kg of rice, add less than 2 kg of water including milk. Boil separately and add to the rice.
·  Add ground cloves, cardamoms, cinnamon to the rice and cook until done by covering the pan. Also add little saffron dissolved in milk or water.
·  Garnish with chopped mint and coriander leaves.
·  Serve hot with raita.

Long grained or basmati rice 2 cups
Water 10 cups
Salt to taste
Lemon juice 8-10 drops
Milk 2 tbsp

Directions:
·  Wash and soak rice in water for 20 minutes.
·  Put water to boil, add salt.
·  Add rice when water starts boiling.
·  Bring back to a boil.
·  Add lemon juice.
·  Cook till each grain is almost done.
·  Strain out excess water, keep aside.
·  Rub a blob of butter at the bottom of a wide dekchi, (shallow heavy container for cooking on dum)
·  Spread out rice in dekchi.
·  Sprinkle some milk, cover with lid, and seal.
·  Place on low fire to cook on dum for about 15 minutes.