Bay Leaf Rice

Ingredients:
briyani rice 1/2 kg
Oil - 2-3 Tbsp
Garam Masalas(cloves,cardomen,bayleaf,maraati mogu)- each 1-2
chopped corainder leave - 1/2 cup
chopped mint - 1/2 cup
Onion - 1 medium size
Green Chili - 4
Ginger&Garlic paste - 1 tbsp
Garlic - 3-4 cloves
salt to taste

Method:
Wash 1/2 kg. of briyani rice and soak for 30mins.Heat cooking oil [ can also use some ghee in addition to the oil] in a heavy vessel, and splutter cinnamon, cloves, cardamom,bay leaf,and maraati moggu.Add chopped corainder leave,mint and green chili.Then add paste of garlic and ginger, cook till raw smell goes.Then add onions & garlic and saute till transparent. Add the drained rice,and mix well. Add water twice the amount of rice , add required salt and transfer to cooker. switch off the stove after 3 whistle and cook the briyani in dum for 5 mins. serve hot with potato coconut gravy.

Rava Kichadi

Ingredients:

2 cups Sooji(Rava)
1 cup diced Vegetables(potatoes, carrots,beans and peas)
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dhal
2-3 Green chillies slit lenghtwise
1 Onion sliced lenghthwise
1 Tomato,sliced to 8 pieces
1/2 tsp finely chopped ginger
3 pinches of turmeric powder
Chopped cilantro

Method:

Heat the oil in the kadai.Splutter mustards and brown the urad dal.Sauté the sliced onions till translucent. Now add the ginger and saute for a few seconds. Add in, the chopped tomatoes and chillies sauting for a minute in a medium flame.Add the vegetables and pour in 5 cups of water.Let the vegetables get half cooked by keeping the vessel closed.Open and mix in the rava, little by little, stirring with a spatula, continuously.Keep on stirring the rava to get to thicker,cooked and the right consistency.Remove from fire and serve hot with chopped cilantro.