Biriyani

Ingredients:

Chicken leg piece- 4
Basmati rice- 2 cup
Onion- 5
Green chillies-5
Ginger garlic paste- 3 tbl spoon
Garam masala - 1/2 tblspoon
Briyani masala - 3 tbl spoon
Red chilli powder- 1/4 tbl spoon
Turmeric powder- pinch
Salt- to taste
Curd- 1 tea cup 
Lavang - 4
Elachi- 3
Bay leaves-3
Water- 3 cups
Oil - 5 to 7 tbl spoon

Method:
To marinite chicken 
Clean and wash chicken leg pieces 

Now add chilly powder, salt, turmeric powder pinch, garam masala 1/2 tblspoon, briyani powder 1 tbls, ginger garlic paste 1 tbls, curd. Mix them well and marinite for 30 to 40 min

Procedure 
Take the pan and add 5to 7 tbls oil, and heat it. Now add lavang, elachi, bay leaves, slicely cutted onion, green chillies. FRY IT..

Now add ginger garlic paste, garam masala, briyani powder FRY IT..

Add chicken pieces in that and fry it untill it fried well.

Then add basmati rice and mix it well.

Now add water in rice cooker ( for 1 glass rice add 1 1/2 glass water) and add in that already marinite chicken pieces and rice. (other wise pressure cooker for 1 whistle)

Garnish with corainder leaves..

Avial

Ingredients:

Raw banana – 1 no.(medium size)
Yam – 100 grm
Brinjal  - 2 nos.
Drumsticks - 2 nos.

Potato – 1 no
Green chillies - 4 nos.
Beans – 2 nos
Turmeric powder - a pinch
Coconut grated – ½ cup
Cumin seed - a pinch
Curry leaves - a few
Fresh Coconut oil - 1 tablespoon

Small onion - 5 nos

Thick Curd - 2 tablespoon
Salt to taste.

Method :

1. Wash and cut all the vegetables, each piece about 1/2 cm thick and about 3 cm long.

2. Put the vegetables in a pan, add turmeric powder and add enough water to cook the vegetables well and place it on fire till the vegetables becomes tender.

3. Grind the grated coconut, cumin seeds, green chilli ,small onion and make it as to a fine paste by adding little bit of water.

4. Add this mixture well with curd and pour this on top of the cooked vegetables and mix through. Add salt to taste .
5. Add fresh Coconut oil and curry leaves and remove from fire.  Now Avial is ready .

Aappam

Ingredients:

Raw rice  - 200 grm

Cooked rice – 50 grm

Grated coconut -  1/4 cup.

Coconut water – 1 cup

Salt  - to taste

Sugar  - 1 tsp

Baking soda – ¼ tsp

Method:

Soak the rice for 2 hours.

Grind the rice, cooked rice and coconut  into a smooth batter add salt ,sugar and coconut water then mix well and leave it overnight.

Just before preparing appam add a pinch of Baking soda.

Heat a non-stick pan. Pour a ladle of batter in the center and holding the pan with both hands try to spread the batter.

Reduce the heat and keep it covered for 2 minutes.

Appam is ready and serve it with Coconut milk, Channa curry.