Basmati Rice - 2cups
Sunflower oil - 3tbs
Finely sliced onion - 1no
Finely chopped shallots - 3nos
Crushed garlic - 1clove
Grated ginger - 1tsp
Cayenne - 1/2tsp
Trimmed okra (ladies finger) - 2cups

1. Heat oil in a pan and fry onions till golden brown.

2. Remove and drain on paper towels.

3. Reduce heat and cook shallots in the remaining oil until soft. Add garlic and ginger and sauté well. Stir in the rice, cayenne and okra.

Besan (Chick Pea Flour) - 2 cups
Turmeric powder - a pinch
Citric acid - 1tsp
Sugar - 2 tsp
Salt - 1tsp or as needed
Water - 1 1/4 cup
Soda -1/2 tsp dissolved in 1/2 cup water
Eno - 1tsp

1. Mix all the ingredients except eno and citric acid till light and fluffy. Grease a flat plan with a little oil.

2. Boil 2 glasses of water in a pressure cooker.

3. Add the eno and citric acid to the rest of the ingredients. This will form a thick batter.

Onion - 1 (sliced thin/chopped)
Carrot - 1 teaspoon; grated
Green chili - 2 (sliced round)
Cucumber - 1/4 cup; diced
Tomato - 1; diced
Black pepper - To taste
Salt - To taste
Yogurt - 1

1. Mix all the ingredients in a bowl.

2 The salad is very refreshing and easy to make too.

3. This salad is a great accompaniment with Biriyani and Fried fish too.

4. Note: Can add cori

Pomfret - 1 kg (cut into fillets)
Potatoes - 1 cup (boiled and mashed)
Ginger - garlic paste - 1 tsp
Green chilli paste - 1/2 tsp
Coriander - 1 tsp
Garam Masala - 1/2 tbsp
Spring onion - 1 tbsp (chopped)

1. Cook the fish with one tablespoon of water on high mode for 6 minutes.

2. Mash it and mix it well with the rest of the ingredients.

3. Make into small balls and flatten them brushing the top with oil.

1.Ripe Plantains - 3 Nos
2.Refined Flour - 1/4 Kg
Sugar - 2 tbs
Baking soda (Optional) - Two pinch
Water - 1/2 cup
Salt - A pinch
3.Oil - For frying

1. Mix the second ingredients together with water and gently whisk for a few minutes until you have a fairly thick batter.

2. Cut each banana vertically in desired size. The banana should be well ripened and cut fairly thin.

Ingredients:
Tiger prawns - 5 nos

Ingredients for the marinade
Chilly powder - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp (optional)
Cumin Seeds - 1/4 tsp

1. Clean the prawns and squeeze out the excess water.

2. Rub in the marinade along with oil on the prawns and keep aside for about 15/20 minutes.

3. Place a heavy pan on the stove and pour about two tablespoons of oil on to it. Once the oil is hot, place the marinated prawns on the pan.

2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or vegetable
stock
Salt
Pepper

1. First peel the skin of the beetroots and grate them.

2. In a vessel melt the butter and add the grated beetroot and basmati rice and cook till it is soft and make sure it doesn't lose its colour.

Medium size cauliflower:1
Salt, Pepper Powder:to taste
Butter:4tbs
Flour:1/4cup
Cream:6tbs
2 or 3 Egg Yolk

1. Clean the cauliflower well. Dip it in a bowl of boiled salt water and steam. Keep the boiled water aside.

2. Remove the thick portions of the cauliflower. Keep aside some flowers of the cauliflower and grind the remaining soft portions.

4 cups: Wheat flour
750 gm: Meat minces
2 large: Onion, chopped
1 thumb-sized: Ginger, finely chopped
1 Teaspoon: Salt

1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.

2. Cut in circle with the rim of tea cup.

3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cashewnut pieces

1. Wash and wipe chironji, keep aside.

2. Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.

3. Heat ghee in a heavy deep vessel.

4. Add almonds, cashews, chironji and fry till light golden.