Mom's Easy Vegetable Biriyani

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min. Coconut Milk - 1 cup Lemon Juice Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Cumin seeds.

Add Onion and Green Chilli; cook until the Onion turns translucent.

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

Add the Tomatoes and cook closed until soft.

Add the Mixed Vegetables and mix well so the masala coats all the Vegetables.

Season the Vegetables with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add Coconut Milk and 3 cup Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Bengal Gram Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal - 1/8 cup

Red Chilli – 5

Fennel - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut gratings – ¼ cup

Curry Leaves - chopped

Drumstick Leaves / Spinach - 1 cup, chopped (optional)

Asafetida powder – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Bengal Gram Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well; then soak them in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve with Aviyal, Butter and Jaggery or any other South Indian Chutneys.

Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.