Cucumber Dhal

Thuvar Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 1, diced

Cucumber - 1, cubed

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and saute Garlic for 30 sec.

Add the Onion and Green Chillies; saute until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Add the Cucumber and cook closed for 5 minutes.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Peas Masala

Green Peas - 1 cup

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1, pureed

Ginger Garlic paste - 2 tbsp.

Tomato - 2, pureed

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Cumin powder - 1 tsp

Salt

Cilantro

Cashew nut - 6

Cream - 1/4 cup

Heat Oil in a large pan. Temper cumin seeds. Sauté Onion until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Add the Tomato paste and cook closed until starts oozing from the masala. Season the gravy with Turmeric, Chilli, Coriander powder, Garam masala and Cumin powder. Once the raw smell of the masalas goes away add the green Peas along with 1/2 cup Water and required Salt; cook closed for 10 mins. Puree the Cashew with Cream and stir into the gravy. Turn off heat and keep closed until ready to serve.

Serve warm with Roti or Naan.

Chicken Biriyani - Chettinad Style

Chicken - 1/2 kg

Yogurt - 2 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Ginger Garlic paste - 1 tsp

Salt

Lemon juice

In a large bowl add the Chicken along with Yogurt, Turmeric , Chilli powder, Coriander powder, Ginger Garlic paste, Salt and Lemon juice. Coat the Chicken completely with the marinade and let sit in the refrigerator for 1 hour.

For the Gravy:

Oil / Ghee - 1 tbsp.

Cumin seeds - 1/2 tsp

Cinnamon - 1

Cloves - 4

Cardamom - 2

Peppercorn - 1 tsp

Star Anise - 1

Bay Leaf - 1

Onion - 3, sliced thin

Green Chilli - 4, slit

Ginger Garlic paste - 1 tbsp

Tomato - 1, diced

Mint - 1/2 cup

Cilantro - 1/2 cup

Yogurt - 1 tbsp.

Turmeric - 1/4 tsp

Chilli powder - 1/2 tsp

Garam masala powder- 1/2 tsp

Salt to taste

Coconut Milk - 1 cup

Lemon juice - few drops

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Peppercorn, Star Anise and Bay leaf.

Add the Onions and Green Chilli; sauté until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Mint and Cilantro leaves; give a quick stir.

Stir in Yogurt.

Season the gravy with Turmeric, Chilli powder, Garam masala and required Salt.

Add the marinated Chicken along with Coconut milk and combine well. Cook closed for 15 mins or until the Chicken is done. Turn off heat and squeeze in some Lemon juice.

For Biriyani:

Oil - 2 tsp

Ghee - 2 tsp

Cumin seeds - 1/2 tsp

Peppercorns - 1/2 tsp

Basmati rice - 2 cup, washed and soaked in Water for 1 hour; drain the Water and keep aside

Fried Onion - 1 cup

Mint - 1/2 cup

Cilantro - 1/2 cup

Heat Oil and Ghee in a large stock pot. Temper Cumin seeds and Peppercorn.

Add the Rice and stir well until Oil coats all kernels of the Rice. Then add 4 cups Water and bring to a rolling boil. Cook until the Rice is 3/4 done. Add a few strands of Saffron on different spots of the almost done Rice. Turn off heat, drain the Water and keep aside.

In a wide bottomed thick pan, add little Chicken masala and spread well. Add half of the cooked Basmati Rice and spread on top of the Chicken masala. Sprinkle some Fried onions on top along with Mint and Cilantro. Add the remaining Chicken masala and spread. Layer it with remaining Basmati Rice. Sprinkle some more Fried Onions, Mint and Cilantro. Now line the top of Biriyani with a wet cloth and Aluminum foil. Close the pan with lid and transfer to a preheated broiler oven for 30 min.

After 30 minutes remove Biriyani from oven and fluff the Rice gently.

Serve hot with Raita.