KUSKA BIRIYANI

Ingredient:

Basmati rice	2 cup
Onion	1 no
Coconut milk	2 cup
Ginger,garlic paste	2 tsp
Cloves	3 no
Cinnamon	1 inch
Star anise	2 no
Cardamom	2 no
Butter/ghee	2 tbsp
Bay leaf	1
Green chilli	3 no

Method:

Wash and soak rice for 15-20 minutes.
 Drain rice and heat 1 tbsp of butter add fry it in the butter for 2 to 4 min.
 Heat the butter add cinnamon, bay leaf, cardamoms, star anise and cloves.

Now add onion and green chili.
Fry it well and add ginger, garlic paste and sauté it .
Now add 2 cups of coconut milk and  1 cup of water , allow  to boil .
Now add the fryed Rice and mix well.
Add salt for taste and pressure cook .
Serve it with kurma.

Valakai Podimas

Ingredient:

Plantain (raw babana /  valakkai)	2
Green chilli	2 to 3 no
Curry leaves	4 to 5 leaves
Mustard seeds	1/4 tsp
Urad dhal	1/2 tsp
Chana dhal	1/2 tsp
jeera(cumin)	1/4 tsp
salt	as needed
onion	1 big
oil	as needed
Turmeric  powder	1/4 tsp
Asafoetida	pinch

Method:


Boil the Plantain (raw banana /  valakkai) for 15 min with skin.
Peel off the skin and grate with the grater or mash it.

Cut the onion, green chilli .
In a hot pan, add 1 Tbsp oil and season with mustard seeds, urad dhal, chana dhal,cumin seeds, asafoedita curry leaves.
Now add green chilli ,onion saute untill onion turns transparent.
Add salt and turmeric.
Then add the grated raw banana and fry it for 2 to 4 min.

It goes well with Chana dhal kulambu / Rasam .

Pole Beans Poriyal

Ingredient:

Pole beans	1 lb
White onion	1 big
Fennal seeds	1/2 tsp
Red chilli powder	2 1/4 tsp
Turmeric powder	1/2 tsp
Coriander powder	2 tsp
Salt	as needed
olive oil	2 tsp

Method:


Wash and cut the beans into small pieces.

Chop the onion finely.

In a kadai put one teaspoon oil and add fennal seeds.
Add chopped onion and curry leaves and fry for a while.

Now add all the  powder red chili, turmeric, coriander .
Put the beans now and add salt.

Fry for 2 mts and add some water to it & close with lid.
Cook on medium flame till the beans is soft and all the water is absorbed.

Grated Mango pickle(Mangai Thokku)

Ingredient:

Mango	1
Sesame oil	2 to 4 tbsp
Red chilli powder	3 tbsp
Turmeric	1/4 tsp
Mustard	1 tsp
Fenugreek powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	as needed

Method:


Peel off the skin from the mango and grate it with grater , slice it very thin.

Dry roast the fenugreek seeds and grind it to a fine powder , keep it aside.

Heat the kadai add sesame the oil, temper mustard seeds.
Now add Asafoetida , then add the grated mango ,cook it in the medium flame for 4 to 5 min.
Once the mango turned transparent ,then add chilli powder, turmeric powder,salt and mix it well.
Now add fenugreek powder and mix it well.

Allow it to cook for 5 to 10 min, until oil separated from the mango.
Store it in clean  airtight container and Refrigerate.

Paneer Butter Masala

Ingredient:

paneer	1 cup
Onion	2 nos
Big tomato	2 nos
Ginger	1 peice
Garlic	2 -4 nos
cashew nut	10 nos
Fresh Cream	1/2 cup
Red chilli powder	1 tsp
Garam masala  powder	1 tsp
Coriander powder	3/4 tsp
Turmeric	1/4 tsp
Coriander leaves	Garnishing
Salt	as needed
Butter	1 tbsp
Cinnamon	1 inch piece
Cardamom	2
Cloves	2
Bay leaf	1

Method:



Heat  oil in a non stick  pan.
Drop in paneer cubes  batch by batch.

Fry until we get a light brown color.
Drain the paneer pieces onto the kitchen towel and drop them into the boiling water containing a bit of salt and turmeric .
To keep the paneer soft, let them soak in for atleast 5 minutes.
Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste, keep aside.
Heat butter in a non stick pan , add bay leaf, cloves ,cardamom and sauté for a minute.

Drop the tomato in the boiling water,and let it cook until the tomato skin peel out from the tomato.
Now remove the skin from the tomato , then make  a smooth  paste by grinding the cooked tomato , onion, ginger, garlic.

Now add the grinded paste and cashew paste  into pan , cook for a minute.
Then add all the powders turmeric, cumin, coriander, garam masala and salt .Cook until oil separates from the masala.

Now add the heavy cream  and allow it to boil. Add in Peas , paneer and the salt and cook for another 10 minutes.

Pain Aux Raisins with Pastry Cream

Ingredient:

Instant yeast	1 package ( 2 1/2 teaspoon)
Water	3/4 cup
All purpose flour(unbleached)	3 1/2 cup
Salt	1 1/2 teaspoon
Milk Powder	2 tablespoon
Egg	3
Sugar	4 tablespoon
Butter softened	6 tablespoon

Method:

1. In a large bowl combine the flour, salt, powdered milk, and sugar. 
2. Add the yeast, water, and eggs and mix until ingredients are combined. 
3. Add the softened butter and mix.
4. knead it untill it become soft,Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size approximately 1 to 1 1/2 hours.
5. Now take the dough knead it again and cover it again, and place it in the refrigerator overnight.
6. In a lightly floured counter top, roll out  dough into 14 inch thick.

7. Spread the cream pastry over the dough, put some raisins  over the cream. For pastry cream click here 
8. Roll the dough, slice the roll into pieces about 1 inch thick.

9. Lay the pieces  on a baking sheet lined with parchment paper
10. Make sure to leave enough space in between so they will not stick  together.
11. Put it in warm place for 1 hour, they are double in volume
12. Preheat oven to 400 f.

13. Brush each pieces  with egg wash. 

Egg	1
Milk	1 tablespoon

14. Bake for 10 to 15 minutes until golden brown. 
15. Immediately after removing from the oven, paint then with a light sugar glaze:

Water	1/4 cup
Sugar	1/4 cup
Vanilla extract	1/8 teaspoon

Profiterole (Classic French Dessert)

Ingredients:
Milk - 1 Cup
unsalted butter - 1 stick
salt- Pinch
All-purpose flour- 1 CUP
Large eggs- 4
Heavy cream- 1/2 cup
Chocolate chips- 12 OZ
Honey- 2 TBS
Vanilla ice cream - for serving

Method:
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat.
When the butter is melted,  add all the flour at once while and beat it with a wooden spoon until the mixture comes together and forms a dough.
Cook, stirring constantly, over low heat for 2 minutes.
Scrape the dough into a food processor and, with the machine running, slowly pour in the beaten eggs in a steady stream, about 45 seconds. Process until smooth, about 15 seconds.

Drop spoonfuls of the pastry onto the baking sheets spaced well apart then bake at for about 20 minutes or until golden and well puffed.
Once cooked, remove from the oven and make a small slit in the side of each one and cool on a wire rack.

Sauce:

In a sauce pan add chocolate chips and heavy cream.
Wen it started to melt add honey and mix it well.
Finally,  fill it with a scoop of vanilla ice cream, then pour chocolate sauce on the top.

Chettinadu mutton kulambu

Ingredients:Mutton - 1 lb
Onion - 2 Big
Tomatoes-2
Ginger garlic paste-1 tsp
Coconut grated- 2 to 3 tbs
Kaskas-1 teaspoon

Garlic - 3 nos
cashews-6
Coriander powder-1 tbs
tamarind paste-1 teaspoon
Grinded masala - 1 tbs
Cinamon- inch
Cardamom-2
Clove-2
Bay leaf-a small piece
curry leaf-little
Fennel seeds-1 tsp

To grind :
Coriander seeds-2 tbs
Red chillies-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2


Method
Wash and cut the mutton.
Cut the onion, garlic and tomatoes.

Keep the cooker in the stove.
Heat 2 tablespoons of cooking oil.
Add the bay leaves,cloves,cinamon,cardamom.
Then add the ginger garlic paste and stir well.
Dry roast all the ingredent in To Grind,  and grind it to powder.
Now add the chopped onion, garlic and tomatoes one by one and saute.

Grind the coconut,Kas kas, cahew nut and fennel seed  to a smooth paste
Add the mutton pieces along with turmeric powder and saute for 5 minutes.still the seperated from  the mutton. 
Now add grinded masala and coriander powder and salt.
Add the grinded coconut paste ,if the gravy is thick add some water.( may be 1 cup. )
Then close the lid ,wait for  2 to 3 whistle.
Garnish with coriander.
server it with  rice and egg adai.

Reshmi Kebab

Ingredients:

Boneless Chicken – 1 lb

Heavy Whipping Cream – 1/2 cup

Ginger/Garlic Paste – 2 Tbsp

Mint Leaves –  3Tbsp

Coriander Leaves –  3 Tbsp

Green Chilies - 5 nos

Powdered Almonds & Cashew nut - 4 tbp

Salt – to taste

Method:

Grind corinder ,mint,green chillies and powdered cashew nut,almond.

Cut the boneless chicken into small piece.

Take the  chicken pieces put it in the paper towel and remove the excess water.

In a large mixing bowl, mix grinded paste with  Chicken.

Cover and keep in the refrigerator to marinate for at least 4-6 hours (overnight  is better).

Soak wooden skewers in water.

Thread the chicken pieces onto skewers and place on a baking sheet lined foil and spray coated with oil.

Broil in the oven on 435 F for 10 minutes.

Turn chicken over and continue to broil for another 5 – 7 minutes, until light brown.

I refered  akal's blog. 

Vegetable biryani version II

Ingredients:

Green beans diced - ¼ cup

Carrots diced - ¼ cup

Cauliflower florets - 1 cup

Peas - ¼ cup

Soy nuggets - 1/2 cup

Garlic paste - 4 tsp

Ginger paster - 4 tsp

Onions - 1 cup

Green chillies - 2 tsp

Cloves - 2

Cinnamon - 1 inch

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Cardamoms - 2

Bay leaves - 2

cocunut milk - 2 cups

Basmati rice - 2 cups

Yogurt - ½ cup

Mint leaves - ½ cup freshly chopped

Salt to taste

Method:

Wash the veg.

Soak the rice for 1/2 hour.

preheat the oven 350 f.

Boil 3 cups of water and add the soy nuggets and cover.

Allow to puff up for about 15 minutes.

Then drain and squeeze out excess water and set aside.

In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown.

To this add the ginger garlic paste and saute for about a minute.

Add the green chillies.

Saute this well until the raw smell goes and add the cut veg.

Then add some water , let the veg cooks.

Wait untill water goes.

In the mean time wash the soaked rice and drain all the water completely.

Then add 2 cup of coconut milk.

Mix the rice , veg and coconut milk and cover it with the foil.

Bake it in oven for 20 to 40 min.

Serve hot..