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2 cups tomatoes – roughly chopped or 4 medium-sized tomatoes or 300 grams 5 to 6 medium sized garlic cloves – roughly chopped or 2 teaspoons chopped garlic 1 inch ginger – roughly chopped or 2 teaspoons chopped ginger 2 to 3 green chilies – roughly chopped or 2.5 to 3 teaspoons chopped green chilies ½ teaspoon cumin seeds or ½ teaspoon cumin powder 3 cloves 1 inch cinnamon ¼ cup fresh coconut or desiccated coconut For soaking rice 1 cup rice water as required – for soaking ri

¾ cup white chickpeas (garbanzo beans or safed chana or kabuli chana or chole) 1 cup heaped basmati rice, 200 grams rice 1 medium to large onion, sliced thinly 1 medium tomato, chopped ¼ teaspoon Red Chili Powder 1 pinch Garam Masala 1 pinch turmeric powder (ground turmeric) 1 pinch saffron strands – optional, ½ teaspoon lemon or lime juice or 1 teaspoon yogurt (curd) 2 tablespoon Ghee or oil 1.75 cups water for pressure cooking the rice a few chopped mint leaves for garnish

Raw Rice – 2 cups Tamarind Juice – 1 cup Turmeric powder – 1/2 teaspoon To fry and grind: Red chillies– 4 Coriander seeds – 1 tablespoon Bengal gram dhal – 1 tablespoon Fenugreek seeds – 1/2 teaspoon Hard Asafoetida – Gooseberry size Sesame seeds - 1 tsp Peppercorn - 1 tsp For seasoning: Gingelly Oil – 6 to 7 tablespoons Mustard – one teaspoon Red chillies – 5 to 6 Bengal Gram Dhal – 1 tablespoon Groundnut – 2 to 3 tablespoons Fenugreek seeds – 1/4 teaspoon Curry leaves – few

For pressure cooking rice ▢ 1.5 cup rice – any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice ▢ ½ teaspoon salt ▢ ½ teaspoon oil ▢ 2.5 cups water For the mango paste ▢ ½ cup grated fresh coconut ▢ 1.5 cups chopped mangoes – 250 grams, peeled raw unripe green mangoes ▢ 3 to 4 dried red chilies – broken and deseeded ▢ 1 green chili – chopped, ½ to 1 teaspoon chopped ▢ 1 teaspoon white sesame seeds ▢ 2 teaspoons peanuts ▢ 1 teaspoon jagger

Ghee + Oil - 4 tbsp. Cumin - 2 tsp Raw Rice / Basmati Rice - 2 cup, washed and soaked in Water for 30 min Salt Lemon Juice Cilantro Heat Ghee and Oil in a pressure cooker. Temper Cumin seeds. Add the soaked Rice and stir well until the Masala coats all kernels of the Rice. Add in 3 1/2 cups Water and required Salt. Cook Closed for 3 whistles or on medium heat for 10 min followed by 5 min in simmer. Once the pressure is released in the cooker gently fluff the Rice and sq

Mint Leaves have a warm, fresh, aromatic, sweet flavor with a cool after-taste. This dish just like the Mint leaves you heart warm and refreshes your palette. Ghee + Oil – 4 tbsp. Cinnamon – 2 stick Clove - 4 no Cardamom – 2 no. Bay Leaf – 1 Onion - 1, diced Turmeric - 1 tsp Salt Rice - 2 cup, washed and soaked in Water Coconut Milk - 1 cup Lemon - 1 To Grind: Mint - 2 cup Cilantro - 1/2 cup Green Chilli - 3 Ginger - a small pc Garlic - 2 cloves Grind Mint, Cilantro, Gree

Oil - 3 tbsp. Mustard - 1 tsp Cumin - 1 tsp Curry Leaves Onion - 1 Green Chilli - 2 Carrot - 1 cup, grated Turmeric - 1 tsp Chilli Powder - 1 tsp Garam Masala - 1 tsp Salt Rice - 2 cup, cooked Cilantro Heat Oil in a large pan. Temper Mustard, Cumin and Curry Leaves. Sauté Onion and Green Chilli and cook until the Onions are translucent. Stir in Carrot and sauté until cooked through. Season the mixture with Turmeric, Chilli, Garam masala powders and required Salt. Once the ra