Hyderabadi Veg Dum Biriyani

Traditionally biryani was made in clay pots (Handis) with the best quality of rice for perfect texture. You could use a clay pot or a pressure cooker to make this delicious dish.

PREPARATIONS
Heat ghee in the pot or cooker.
Add all garam masalas: caraway seeds, cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.
Now add the onions.
Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for a minute.
Add the turmeric and red chili powder.
Give the mixture a stir and add the vegetables and stir for a minute.
Add the curd/yoghurt.
Stir and then add 3/4cup water plus salt. Stir the mixture well.
If you are using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 minutes, if not cook until the vegetables are cooked.
Add the dry fruits
Almonds, raisins and cashew nuts to the vegetable gravy.
Check the salt. Add more if required.

ASSEMBLING THE VEG BIRYANI AND SLOW COOKING IT ON DUM:
Warm the milk.
Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.In the same pot with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves. Now spread half of the Master Cook Sona Massoori rice Sprinkle the remaining saffron-flavored curd/yoghurt. Add the chopped mint and coriander leaves.
Spread the remaining Master Cook Sona Massoori Rice.
Sprinkle rose water (optional)
Place a moist cloth on top and cover with a lid, then seal with wheat flour dough or keep a heavy weight on the lid.
Place the sealed pot on the gas stove and cook for 20-25 minutes in low flame

While serving the veg biryani, make sure you equally serve the vegetables as well as rice. Serve the yummy Hyderabadi veg biryani with your choice of raita, onion-mint, mango pickle and roasted papad.

Pulav

Pulav is a perfectly satisfying meal when paired Raita, pickle and roasted papad

PREPARATIONS
Firstly rinse the master cook rice in water, run clear of starch and then soak the rice in enough
water for about 30 minutes. Then drain the rice and
keep it aside.
When the rice is soaking, prep the veggies and keep the whole spices
aside , except cumin.
Heat ghee or oil in a deep thick bottomed pot or pan and add all whole spices and fry till they
become fragrant.
Add the thinly sliced onions. Sauté the onions on a low flame till it turns golden and stir them often for
uniform browning.
Once the onions become golden, then add crushed ginger, garlic, green chilli paste. Stir and sauté till the raw aroma of the ginger & garlic goes away.
Add chopped tomatoes and sauté for 2 to 3 minutes on a low flame.
Now add all the chopped veggies and sauté again for 2 to 3 minutes on a low flame.
Now add the drained rice.
Sauté rice gently for 2 minutes on a low flame, so that the rice gets well coated with the oil.
Add some water and stir well.
Add salt and stir and cover the pot or pan with its lid tightly.
Cover and cook the rice till all the water is absorbed. Cook veg pulav on a low to medium flame. Check in between a few times to check if the water is enough.
Once the rice grains are cooked, fluff and let the rice stand for 5 minutes covered with the lid.
Garnished the delicious vegetable pulav with coriander leaves/mint leaves or fried onions & cashews and
serve it hot with Raita and picke.

Ghee Rice

PREPARATIONS
Wash and soak the master cook rice for 20 minutes.
Add ghee to a cooker or a pot. Add cashews and fry till lightly golden.
Add raisins, when they plump up, keep them aside for garnishing.
Add onions to the same pan; fry till golden and keep it aside for garnishing the ghee rice.
To the same pan, add little more ghee. Add bay leaf, 1 star anise, 4 to 6 cloves, small cinnamon stick and a strand of mace. Fry for a minute.
Add 2 sliced green chilli’s and fry for
a min.
Add drained Master cook rice and fry for about 3 to 4 minutes, stirring evenly and frying.
Add water and salt. Cook the rice till cooked.
Garnish the hot ghee rice with raisins, cashews, fried onions and coriander leaves and serve with your
favourite indian gravy

Fried Rice

PREPARATION
Soak 1 cup of Mater Cook rice in water for 30 mins and then drain the rice and keep it aside. Bring 4.5 to 5 cups water, ½ tsp salt and 2-3 drops of oil to a gentle boil and add the drained soaked rice to it. Cook on a low flame without a lid till the rice are al dente or just cooked. Strain and let the rice cool completely. Cover and keep the rice aside. When the rice is cooling, chop the veggies finely and keep them aside, Heat 2 to 2.5 tbsp oil in a pan. Add 1 star anise first and fry for some seconds or till the oil becomes fragrant. Add the garlic (3 to 4 small sized garlic chopped or ¾ tsp finely chopped garlic). saute for some seconds.. you can also add ginger if you like. Add 2 tbsp chopped spring onions whites and saute for 2 minutes. Add all the finely chopped veggies including the celery. Increase the flame to high and stir fry the vegetables on a high flame. Make sure the veggies are uniformly cooked .Add 3 tsp soy sauce, salt and ½ tsp black pepper powder. keep a check when adding salt, as soy sauce already has salt in it. Stir quickly and add the rice. Stir-fry for a few minutes till the sauce has coated the fried rice well. Add chopped spring onions greens to garnish the veg fried rice. You can also mix chopped spring onions greens with the veg fried rice. Serve veg fried rice hot with any indo-Chinese gravy dish like veg Manchurian or chilli mushroom.

Dosa

Ingredients
1 cup whole skinned urad dal
3 cups Master cook Dosa rice
Salt as needed

Instructions:
Soak the Master cook Dosa rice and dal separately for 3 hours
Grind dal first into a smooth consistency adding enough water
Grind rice into a smooth batter by adding just enough water to get it going
Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about
6-8 hours in a warm place. ¬¬¬

Pathiri

Pour 1 cup of pathiri powder and add sufficient water and salt
and mix them all together and make pathiri as usual.

Special Orotti

One cup of pathiri powder and add additional ¼ cup of pathirimavu
(Soaked boiled rice and crush in the grinder). Add sufficient water and salt and
mix them all together and make pathiri as usual.

Puttu

Mix thoroughly puttu podi, salt and lukewarm water and keep it aside for 10 minutes.
Make puttu as usual with 5 to 10 minutes steam

Appam

Appam is one of the most popular Kerala breakfast recipes that are healthy and easy to make. These white lacy pancakes have a crisp side with an airy, soft on touch, fluffy centre.

Mix Master Cook Appam mix with water and coconut water till the batter is smooth and check the batter by running it between your fingers. You can use yeast or toddy to ferment. Make sure the appam batter is mixed well till there are no lumps. Place lid and ferment this batter overnight. It will almost double in size on fermentation. At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter. Heat the non-stick appam pan on medium flame for 2 minutes. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame; pour a ladle full of batter or a little more than 1/4 cup of batter in the centre of the pan. Lift the pan (off the flame of the stove) and twirl the batter in a clockwise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the centre than the sides. Place back the pan on stove, cover with lid and cook on low flame for two minutes. Serve hot appams with veg/ non veg stew, sweetened coconut milk, egg roast or kadala curry.

Lapsi

Dissolve 1 cup of broken wheat in 2 cups of hot water and strain the residue.
Roast a handful of cashew-nuts and raisins in one tbsp of ghee until they change colour. Set this aside.
Roast the broken wheat in a wide pan with one tbsp of ghee until it turns light brown and has a roasted aroma.
Pour in the jaggery syrup and the powdered cardamom and stir until it's well mixed. Cook with a low flame and cover it with a lid for about 15 minutes—until the wheat is tender. The grains should not be mushy and sticking together. Now, mix the roasted cashew nuts and cardamom to the Lapshi you’ve cooked, cover the lid for 10-15 minutes. Serve warm as dessert.

Dalia

Heat one tbsp of ghee or vegetable oil in a pressure cooker. Splutter 1 tbsp of cumin the hot oil. Sauté one chopped onion in the oil until it becomes transparent. Add one chopped ginger, 2 chopped green chillies and saute. Saute a finely chopped medium sized tomato for about a minute. Now add the vegetables—1/2 cup of chopped carrots, 1/2 cup of chopped potatoes, 1/2 cup of shelled peas. Saute for a minute. Rinse one cup of the broken wheat and add it to the sautéed vegetables. Stir the dalia for a couple of minutes. Add 4 cups of water and salt. Stir the mix and cook it in a pressure cooker for 10-12 whistles or until the dalia is well cooked. Garnish it with coriander leaves and serve hot.

Upma

Heat 1 tbsp of oil or ghee in a kadai or a heavy based pan and add 3/4 cups of sooji. Roast it on a low flame for 4-5 mins until it turns a golden brown. Set this aside. Heat 2 tbsp of oil in the kadai and add 1/4 teaspoon of mustard seeds to it. Once the seeds start to sputter add 1 teaspoon of chanaa daal, 1 teaspoon of urad daal, 1 pinch of asafoetida and curry leaves. Cook until the dal turns light brown in colour. Saute 1 chopped onion, grated ginger and 2 chopped green chillies until the mix become translucent. Add 2 tbsp of peas and 3 tbsp of carrots to the mix. Saute for 2-3 minutes. Add water to the mix and boil it for 2-3 minutes. Add the roasted sooji to the mix and stir continuously for 2-3 minutes to avoid formation of lumps. Cover this with a lid and cook on a low flame. Stir the mix until it thickens, switch off the flame and let it settle for 10 minutes before serving. Now, serve the upma as is onto a serving plate is or with your favourite chutney

Kesaribath

Deseed 2 cardamoms and powder them finely, add 2-3 pinched of saffron thread to this mix. Heat a tbsp of ghee in a low frying pan and add to it a handful of cashews. Roast until they are golden brown and remove them. Roast a handful of raisins and put them aside. Now add one more tbsp of ghee to the pan and add 1 cup of sooji. Roast the sooji on a low flame until it turns light brown in colour. Transfer the roasted sooji to a plate and in the same pan heat 2 cups of water with a pinch of turmeric. When the water starts boiling, add the roasted sooji to the pan while stirring continuously. Add one cup of sugar while stirring the sooji. If lumps form, break them with the back of the ladle and stir continuously. Add 2 tbsp of ghee, roasted cashews, raisins and mix well. When the ghee mixes with the sooji, it starts leaving the pan. Switch off the flame and allow the Kesari to steam for 2-3 minutes. Serve hot and garnish with cashews

Poori

Take the required amount of maida in a bowl, sieve it with salt, add an adequate amount of water and begin mixing. Add water to the dough in parts and begin kneading. The dough should be harder than the chappati dough. Divide the dough into 12- 14 medium sized balls. Apply oil and not atta to the dough balls. Roll the dough balls into flat circles. Fill a kadhai or a deep frying pan with oil. When the oil is hot enough, fry the puri, holding it under one side with a ladle until it puffs up. Flip the puri and fry until both sides are a light golden brown. Place the puris in a paper towel to absorb excess oil and serve them with spicy Aloo Sabzi.

Kerala Parotta

Take 4 cups of flour, sieve it with baking soda. Mix 1 teaspoon of sugar, 1 cup of milk and 1 egg into the flour to form the mix. Add hot water and mix. Knead the mix, until the dough has an elastic consistency. Brush the dough with oil, wrap it with a wet cloth and keep it aside for a minimum of 2 hours. Make around 9 balls with the dough and roll it into an oval shape with a rolling pin. Spread oil on the parotta and pleat it from one end to the other. Roll this into a spiral shape and press one end of the parotta to the other end. Make this spiral shape out of all the dough balls and keep it covered with a wet cloth for another 15 minutes. Heat the tawa, use oil on the working surface and roll these spiral balls into a parotta. Place the parotta on the tawa and cook until the edges turn a light brown while drizzling oil on either side of the parotta. Serve the parotta with your favourite gravy.

Chapati

Take the required amount of atta in a bowl, sieve it with salt, add an adequate amount of water and begin mixing. Add water to the dough in parts and begin kneading. Knead until the dough becomes pliable and soft. Cover the dough with a cloth or a plate and keep it aside for 20 -30 minutes. Make small balls with the dough and roll it in your palms. Flatten the dough, sprinkle it with the atta and roll it into a full round circle. Place the roti on a hot tawa and flip it when half-cooked. When the roti is half cooked on either side, remove it from the tawa and place it directly on the fire with the help of tongs. Flip the roti when it puffs up and cook both sides. When brown spots are formed on the roti, take it off the flame. Apply ghee and serve with your favourite Indian gravy.

Phulka

Take the required amount of atta in a bowl, sieve it with salt, add an adequate amount of water and begin mixing. Add water to the dough in parts and begin kneading. Knead until the dough becomes pliable and soft. Cover the dough with a cloth or a plate and keep it aside for 20 -30 minutes. Make small balls with the dough and roll it in your palms. Flatten the dough, sprinkle it with the atta and roll it into a full round circle. Place the roti on a hot tawa and flip it when half-cooked. When the roti is half cooked on either side, remove it from the tawa and place it directly on the fire with the help of tongs. Flip the roti when it puffs up and cook both sides. When brown spots are formed on the roti, take it off the flame. Apply ghee and serve with your favourite Indian gravy.