Pulao

Ingredients
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1.Ginger Garlic Paste - 4 Spoons
2.Coconut Milk - 2 Cups
3.Patta - 3
4.Kraambu - 5
5.Bay Leaf -1
6.Elaichi (Optional) - 2
7.Rice - 2 Cups
8.Green Chilly Paste - 4 Spoons
9.Ghee - 3 spoons
10.Oil - 2 spoons
12.Pudhina - 1 bunch
13.Coriander leaves - 1/4 bunch
14.Cashew Paste(Optional)


Preparation
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1.Heat the Pressure Cooker with Ghee and Oil
2.Add  Ginger Garlic paste and Green Chilly Paste in the regular interval of 1 minute
3.Add Elaichi and Bay leaf to it.
4.Grind Patta & Kraambu as Powder and add to it.
5.Add Washed and chopped Pudina and coriander leaves.
6.Add Cashew paste to it.
7.Add Washed Rice and fry it for a minute.
8.For 2 cups of rice,Add 2 Cups of Water and 2 cups of coconut milk.
9.Add Salt and close the lid.Let it get cooked in pressure cooker like plain rice.Make sure its not over cooked.
10.Once it is done add little ghee and salt if required ,Mix it thoroughly without breaking the rice.You can garnish it with fried cashews.
11.One of my favourite dish is ready.
12.I like when it is served with Chicken Gravy and Onion Raita.

Poriyal

Ingredients
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1.Vegetable(Any)
2.Red Chilly - 2
3.Mustard seeds- little
4.Curry Leaves
5.Urad dal - 1 spoon
6.Curry Leaves
7.Oil -1 Spoon
8.Salt
9.Coconut(grated) - little
10.Boiled Toor dal (optional)

Preparation
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1.Wash and Cut the vegetables into small pieces
2.If you are using Snake Guard, Add the required salt and crush the vegetable and store it into the container, So that the quantity should get reduced.(This makes the vegetable softer when we eat).Dont add salt while cooking.
3.Heat the pan and add mustard seeds, urad dal,curry leaves, red chilly and wait until it get cooked.
4.Add the vegetable and little water to the container and close the lid.
5.Once the vegetable is cooked, add the toor dal and grated coconut to it.
6.Thats it!! Healthy side dish is ready!!

Potato Masala

Ingredients
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1.Potato - 4 Nos
2.Saunf - 2 Spoons
3.Chilly Powder - 1 1/2 spoons
4.Garlic(big cloves) - 7 Nos
5.Turmeric Powder - little
6.Curry Leaves
7.Salt
8.Oil -2 Spoons

Preparation
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1.Boil Potato and cut it into big pieces.
2.Heat oil in the pan and add curry leaves
3.Add Potato and fry it for few minutes.
4.Grind Garlic and Saunf for a second and add it to the potato.
5.Add Chilly powder,Turmeric Powder,salt and little water to it.
6.Serve with Curd Rice, Sambar Rice, Rasam Rice or with variety rice.

Chicken Gravy

Ingredients
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1.Small onion(finely chopped) - 10
2.Tomato(finely chopped) - 3
3.Chicken - 1/2 kg
4.Chilly Powder - 3 spoons
5.Coriander Powder - 3 spoons
6.Ginger Garlic Paste - 4 spoons
7.Turmeric Powder - little
8.Coconut Milk - 1 cup
9.Saunf - 2 spoons
10.Patta - 2
12.Kraambu - 5
13.Coriander leaves(Finely Chopped) -5 spoons
14.Curry Leaves

Preparation
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1.Fry Ginger Garlic paste,Onion,tomato and add Chicken in the regular interval of 3-4 minutes and pressure cook it for 10 minutes.
2.Once the pressure is over,Add Chilly powder,Turmeric powder,Coriander powder,salt,coconut milk and water and allow it to get cooked for 15 minutes.
3.Heat a pan and add Patta,Kraambu,Saunf,Curry Leaves and 1 spoon of chopped small onion and add this to curry for garnishing.
4.Add Coriander Leaves to the curry.
5.Serve hot with Chappathi,Rice,Idly or Dosa.