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Ingredients : - 1 medium sized potato, 200grams ladies-finger, 1 small tomato, 1 table spoon oil, 1 teaspoon turmeric, 1 teaspoon red chilly powder, 1 pinch cumin seeds, Salt to taste.

Preparation time : - 10 minutes     Serves : - 2

HOW TO PREPARE: - Cut the potato into cubes and the ladies finger into small pieces. Take a frying pan and pour one table spoon oil. Add the cumin seeds once the oil is well heated. Fry till they are golden brown, and then add the potato cubes and ladyfingers pieces. Add the turmeric, red chilly powder and salt. Stir well and cover with a lid. Cook on low flame stirring now and then. After five minutes beat the tomato in the mixer and add it. Cook till the oil starts coming out by itself. Turn off the flame. Garnish with coriander leaves and serve.

Ingredients: - 500 grams boneless fish, 1 tablespoon tamarind paste, 1 tomato, 2 onion, 1 teaspoon ginger garlic paste, 1 teaspoon red chilly powder, ½ teaspoon turmeric, 1 teaspoon roasted cumin seeds powder, 2 tablespoons roasted coriander seeds powder, 2 red chillies, 1 cup grated coconut, 10 black pepper corns, 2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes     Serves : - 2

HOW TO PREPARE: - Finely chop the onions and tomato each separately and set it aside. Take a blender and put in the pepper corns, red chillies, grated coconut and one onion. Now make a coarse paste of these items and set it aside. Cut the boneless fish into cubes and put it in a bowl. Now put in a pinch of turmeric and salt and marinate the fish cubes for 15 minutes. Now wash it well and drain the excess water. Now add coriander powder, red chilly powder, cumin powder, turmeric and ginger garlic paste. Mix all these ingredients together and let the fish cubes marinate in this marinade for an hour. Now take a pan and add some oil. Bring to boil. When the oil is very hot add the onions and sauté briefly. Put in the tomato and sauté till the oil begins to leave the edges of the pan. Now put in the coarsely ground paste and sauté on a high flame briefly. Now add the tamarind paste and pour 2 cups water. Mix it well and let it boil. Once it begins boiling add the fish cubes and salt. Simmer and cook for 10 minutes or till the cubes are firm but cooked. Remove from flame and serve hot.

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This site is an amazing collection of Indian recipes, Best vegetable Recipes, Rice receipes, Non vegetarian recipes, South indian recipes, Indian sweets. Best online recipes website for Indian vegetarian recipes featuring Cauliflower and potato, recipe for cauliflower, recipe for potato, low fat cauliflower. 100’s or recipes and cooking guidelines, blogs on Indian cooking, popular Indian food items, top rated recipes. taste on Indian food is just few clicks away.

Ingredients: - 1 cup basmati rice(long grain), 1 cup sugar, ½ cup ghee(clarified butter), ¼ cup chironjee, 2 cups milk, ¼ teaspoon kesar(saffron), 1 pinch nutmeg powder, ½ teaspoon cardamom powder, 15 pistachios and 15 almonds.

Preparation time : - 90 minutes     Serves : - 2

HOW TO PREPARE: - Soak the rice in water for about two hours. Drain the water completely and set it aside. Soak the saffron in one teaspoon milk. Wash the almonds, blanche them and chop them finely. Chop the pistachios and set them aside too. Take a pan and heat the ghee. When the ghee begins to bubble, add the drained rice and pour the milk. Cover, simmer and cook stirring at regular intervals. Stir gently so that the grains don’t break. When the rice is done, add the cardamom powder, nutmeg powder, dry fruits, saffron and sugar. Mix it well and ensure that it blends into one. Bake it in an oven at a medium heat till all the grains separate from each other. Serve hot on a dark colored plate.

Ingredients: - 1 cup rice, ½ cup toor dal(split gram), 5 dry red chillies, 2 tablespoons grated coconut, 2 tablespoons cashew nuts, 2 teaspoons coriander seeds, 1 teaspoon guud (jaggery) powder, ¼ teaspoon methi seeds( fenugreek), ¼ teaspoon turmeric, 1 centimeter cinnamon stick, 4 cloves,2 centimeter tamarind piece, 5 tablespoons ghee( clarified butter), 2 tablespoons oil and salt to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE: - Wash the rice and the toor dal together and soak for ten minutes. Then drain the water completely and put them in a pressure cooker. Add the turmeric and salt to taste. Pour in three cups of water and pressure cook for ten minutes. Soak the tamarind in two cups of water for fifteen minutes and then strain it and keep the tamarind water aside. Take a pan and heat the oil. When the oil is nice and hot add the fenugreek and let it crackle. Then break the red chillies into halves and add them too. Then put in the coriander seeds, cinnamon and cloves. Sauté well and add the grated coconut. Fry it well till the coconut begins to become light brown in colour. Take it off the flame and let it cool. When its cool put it in a mixer and blend it to a fine powder. Take another heavy bottomed pan and pour the tamarind water and add the guud powder. Stir well and let it boil till the raw smell of the tamarind leaves. To this add the rice, dal, 3 tablespoons ghee and the powder we just made. Mix well so that everything blends well. Sprinkle a little water if the mixture is too dry and mix it. Cook on a low flame for a minute and then turn off the flame. In another pan put the remaining ghee and fry the cashew nuts. Add it too the rice. Mix it up and then serve with some lemon pickle.

Ingredients: - 2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves. Serve it hot with some onion and curd raita.

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