Pongal

Difficulty Rating 1


1½ cup rice
1 cup moong dal
2 TBsp ghee or oil
1 tsp cumin seeds
½ tsp black peppercorn (optional)
1 tsp salt
½ cup cashews (dry roasted)
7 cups water
2 cups milk (or water if you prefer)


1. In a medium to large pot, heat the ghee or oil on medium heat. Add and roast cumin seeds, peppercorns (you can also add a few curry leaves if you like) until they splutter.  

2.  Add moong dal and toast to a golden color, constantly mixing. 

3. Stir in the rice. Pour water and milk and stir in salt. Cover the pot with lid and cook on high heat. Wiat for the water to begin to boil and then, remove the lid. Mix once and partially cover with a lid, leaving a gap for water vapor to escape.

4. In about 5 minutes everything will start to come together and double in volume. Turn off the heat, and stir in the cashews. Close the lid fully and let everything sit for about 10 minutes so that the rice and dal can absorb the remaining liquid. The consistency can vary from something resembling a thick soup to a creamy porridge, but never like a tight hard ball. In order to not overcook, turn off heat early.

Serve with chutney, Aloo kurma or a cup of yogurt.

Chicken Biryani

Difficulty Rating 4 (Difficult prep etc.)


This dish is a traditional favorite from my husband's home town.  I don't have my own recipe for this one but I highly recommend this one http://www.vahrehvah.com/Hyderabadi+Chicken+Biryani:3144.


It is relatively easy compared to many biryani recipes and it is also very authentic.  It's really worth the work.

Kurma

Difficulty Rating 3 (Grinding required)

This dish is a traditional accompaniment to biryani.

3-4 cloves

1 elachi

1″ cinnamon

2 onions, sliced

1 ½ tsps ginger/garlic paste

3-4 small tomatoes, quartered

1 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

pinch cumin powder

lg pinch garam masala (optional)
salt to taste

few curry leaves (optional)

¼ cup thick coconut milk

1 ½ tbsp oil

Few chopped coriander leaves for garnish

Dry roast for 2 minutes and grind to a paste:

3 tbsps dry coconut

6-8 cashew nuts

1.  Heat oil, add cloves, cinnamon and cardamom and cook until they start to pop.

2.  Add onions and fry till transparent.

3.  Add ginger-green chilli-garlic paste and cook for 3 minutes.

4.  Add curry leaves, red chilli powder, turmeric powder, coriander powder, cumin powder and stir.

5.  Add the quartered tomatoes and fry for 4-5 mts.

6.  Add the ground paste and cook for 5 mts, stirring so that it does not stick to the vessel.

7.  Add 1cup of water and salt and bring to a boil. Cook with lid on simmer till the gravy thickens.

8.  Add thick coconut milk and combine. Turn off heat. Garnish with chopped coriander leaves.

9. Serve with pulao, biryani, or talimp annum.