Pesarattu

Ingredients:

Whole green gram - 2 Cups
Ginger - 1 inch
Green chillies - 3
Roasted cumin seeds - 1 tbsp
Onion - 1 large (finely chopped)
Oil
Salt

Procedure:

1. Soak green dal overnight
2. Grind with ginger, green chillies and salt.
3. Add cumin seeds to the batter.
4. Take a non stick pan and grease it with oil and make a thin dosa.
5. Sprinkle some chopped onion (you can sprinkle finely chopped ginger and green chillies too) on top of dosa.
6. Sprinkle some oil on top and edges of dosa
7. Cook it till it is golden brown and flip it once it is done.
8. Cook the other side for 30 seconds.
9. Serve hot with Upma or coconut chutney or ginger chutney.

Bagara baingan

This is a very rich and famous hyderabadi dish. I have never seen biryani served without Bagara baingan or Mirchi ka salan. You will always find this dish in wedding menu or reception or any kind of gathering. You can prepare Mirchi ka salan by substituting eggplant with long and thick green mirchi.




Ingredients:

Eggplant- 4 (small)
Onion - 1 medium (Chopped)
Sesame seeds - 2 big tbsp
Peanuts - 2 big tbsp
Copra/ coconut powder - 2 big tbsp
Ginger-garlic paste - 1/2 tbsp
Green chilies - 2
Cumin powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Red chili powder
Turmeric powder
Whole garam masala ( Cloves, cinnamon, Cardamom, mace, star anise , bay leaf)
Curry leaves - 1 sprig
Tamarind pulp- 2 tbsp
Salt - acc to taste
Oil


Procedure:

1. Take a pan, add oil and fry peanuts, sesame seeds and copra till it is light brown in color.( you can dry roast too). Grind it into a coarse paste. ( Make sure don't grind it to a fine paste as it takes more time to cook.)
2. Take a sauce pan, add oil, whole garam masala, cumin seeds. Fry well and add chopped onions and ginger garlic paste, green chillies, turmeric powder and salt. Cook till onion turns golden brown.
3. Add 1/4 cup water and now add all the dry powders( cumin, chilli and coriander powder). Mix well and add some more water according to your desired consistency.
4. Add the ground paste and mix well. Adjust the salt and chili powder in this step.
5. Add tamarind pulp and keep mixing at regular intervals.
6. Meanwhile slit the eggplant keeping the stem intact. Fry it in oil and transfer them to the gravy.
7. Keep a lid on the gravy and temper the flame. Cook till oil separates. Finally, garnish with fresh coriander.
8. Serve hot with biryani, rice or roti.
.

Paprika rice

Ingredients:

Paprika - 3 (Red, yellow and green one)
Cooked Basmathi rice - 2cups
Peanuts - 1 big tbsp
sesame seeds- 2 tbsp
Coriander seeds - 2 tbsp
Cinnamon stick -
pepper corns - 1/4tbsp
Cumin seeds - 2 tbsp
Mustard seeds- 1/2 tbsp
Star anise seeds - 2
Cloves - 5
Cardamom - 4
shajeera - 1/4 tbsp
Chilli powder
Salt
Oil

Procedure:

1. Cook the basmathi rice and cut paprika's into small pieces.
2. Take a wok, add oil . Add cloves, cardamom and shajeera. Fry well and add paprika pieces. Allow it cook for 10 mins.
3. Meanwhile, dry roast peanuts, sesame seeds, coriander seeds,cumin seeds, cinnamon stick, star anise seed, chilli powder and salt.
4. Grind them and make a fine powder.
5. Add it to the paprika and mix well. Cook for 5 mins.
6. Add basmathi rice to the above mixture and mix well.
7. Finally garnish with fresh coriander and serve with raita.

Egg Biryani

Ingredients:

Eggs (boiled) - 3
Basmathi rice - 3 cups
Onion - 1 large (sliced)
Pudina/mint - 1 cup (chopped)
Fresh coriander - 1/2 cup (chopped)
Ginger garlic paste - 1/2tbsp
Green chillies - 3
Yogurt - 1/2 cup
Whole garam masala (Cloves, cinnamon, cardamom, shajeera, bay leaf, mace, star anise, nutmeg.)
Readymade biryani masala - 4 tbsp
Saffron water
Oil
Salt

Procedure:

1. Wash and soak the basmathi rice for at 30 mins or 1 hr.
2.Take a pan, add oil followed by all the whole garam masala's.
3. When garam masala's are slighlty fried, add sliced onions, ginger garlic paste, green chillies and sprinkle some salt to speed up the procedure.
4. Add chopped mint and coriander when onions are slightly brown.
5. Cook the above ingredients for 3 to 4 mins and add yogurt and mix well (Reduce the flame before adding yogurt).
6. Add readymade garam masala (I've used Shah biryani masala) and cook it for about 3 to 4 mins.
7. Add 5 cups of water and let it boil. Add salt according to your taste.
8. Add soaked rice when water starts boiling. Place a lid and let it cook at medium flame for 5 mins and cook the remaining at low flame.
9. Meanwhile slit the boiled eggs and fill the slits with the mixture (red chilli powder, cumin powder, coriander powder and salt).
10. Take a pan and shallow fry these eggs in oil and keep it aside once they are done.
11. Transfer these fried eggs to the rice and cover it with rice. Slowly mix the rice and take care you do not break the rice.
12 Pour saffron water and place the lid and keep it in low flame for 3 to 4 mins and serve it hot with boondi raita or onion raita.

Vada

Every festival will remind you of Vada, the quintessential south indian snack. Its heavenly when you have it with Masala chai and spicy chutney as side dish. I was introduced to this dish during my stay in coastal andhra, a place called Rajahmundry. Vada is called as ' Minapa garelu' in telugu. Be it any festival, you would find this dish as prasadam along with tamarind rice and lemon rice. Even I prepared this as prasadam for Ganesh chathurthi :-)



Ingredients:

Urad dal - 1 Cup
Green chillies - 3
Onion - 1 medium(finely chopped)
Ginger - 1 small piece
Salt - According to taste
Jeera - 1/2 Tbsp
Vegetable oil

Procedure:

1. Soak the urad dal for for overnight.
2. Drain all the water and grind urad dal along with green chillies, ginger, salt. Do not add anymore water to this mixture becoz we have soaked urad dal for overnight and also if more water is added the vada's will absorb more oil.
3. Add finely chopped onions, jeera to the batter.
4. Take a small amount of the dough and place it on plastic sheet & make a shape of vada and fry them in oil.
5. This goes very well with coconut chutney, ginger chutney or sambar.

Dahi Vada

Ingredients :

Urad dal - 1 Cup
Green chillies - 3
Onion - 1 medium(finely chopped)
Ginger - 1 small piece
Salt - According to taste
Jeera - 1/2 Tbsp
Vegetable oil
Buttermilk - 5 cups

Procedure:

1. Soak the urad dal for for overnight.
2. Drain all the water and grind urad dal along with green chillies, ginger, salt. Do not add anymore water to this mixture becoz we have soaked urad dal for overnight and also if more water is added the vada's will absorb more oil.
3. Add finely chopped onions, jeera to the batter.
4. Take a small amount of the dough and place it on plastic sheet & make a shape of vada and fry them in oil.
5. Take a bowl with warm water. Drop in all the fried vada's and leave them for 3 to 4 mins.
6. Transfer the soaked vada's to the buttermilk. Let them soak for 4 to 5 hrs.
7. Sprinkle some chili powder, salt, cumin powder and garnish with boondi and fresh coriander before serving.

Tomato rasam - I

Ingredients:
Tomatoes - 2 medium
Onion - finely chopped
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Garlic - 5 cloves
Green chillies - 3
Besan- 1 tbsp
Salt

Procedure:
1. Cut tomatoes and onion and keep it aside.
2. Take a pan and add oil, seasoning( mustard & cumin seeds), curry leaves and fry well.
3. Add chopped onions and cook until golden brown.
4 Add chopped tomatoes and garlic. Cook until tomatoes are soft and cooked well.
5. Add 4 cups of water and boil till tomatoes are overcooked.
6. Now filter the water(rasam) and tomato pulp (You can add this to cooked tuvar dal and prepare a dal too)
7. Take a separate pan, add oil, seasoning and curry leaves. Fry well and add the above rasam.
8. Add chili powder and salt according your taste.
9. Take a bowl and mix besan with little amount of water and mix this to the rasam.
10. Allow rasam to boil and add fresh coriander.
11. Serve hot with rice.

Fudge brownies

Ingredients:

Melted butter - 2 sticks
sugar - 2 cups
eggs - 4
salt - 1/2 tbsp
unsweetened cocoa powder - 1/2 cup
vanilla essence - 1/2 tbsp
Flour - 1 and1 /4 cup

Procedure:
1.Melt Butter.
2. Combine butter and sugar in large bowl with whisk it.
3. Add eggs and whisk until fluffy. Add salt, cocoa and vanilla essence and stir well.
4. Add flour and stir until mixture is thick.
5. Pre-heat the oven to 350 degrees. Grease bottom of an 9 x 13 inch baking pan. Bake at 350 degrees for 25-30 minutes.
6. Serve hot or cold with ice cream.

Tomato Yoghurt curry

Everyone will have lazy times. If you are bored and lazy to spend more time in cooking but still want to have something tasty then guys this is the best and Quick recipe. It goes well with dosas, roti and rice too!!



Ingredients:

Tomatoes - 2 medium
Green chillies - 2
Garlic - 2 cloves (chopped)
Besan/gram flour - 3 Tbsp
Mustard seeds - 1/2 Tbsp
Cumin seeds - 1/2 tbsp
Yoghurt - 3 big tbsp
Oil
Salt

Procedure:

1. Take a wok, add oil followed by mustard and cumin seeds.
2. Add Green Chillies and Garlic. Let it fry for a minute.
3. Add chopped tomatoes and fry till it is cooked well.
4. Cook tomatoes for 5 to 7 mins and keep it aside and let it cool down.
5. Take yoghurt in a bowl and beat it well with desired amount of salt.
6. Take a pan and fry besan at low flame till the raw smell disappears. (Make sure the colour of besan does not change.)
7. Finally add besan and yoghurt to the above tomato curry. Mix well so that no lumps are formed. Garnish with fresh coriander. This goes well with roti and rice.

Tomato Masala Curry..

If you want to taste a spicy hyderabadi masala curry then go for this!!! It goes well with puri's or chapathi's. If u are expecting guests and want to cook something rich n delicious in less time n pain then this wud be best option. I always remembered my mom cooking this curry for her Kittie parties and get- togethers. I used to call and still remember this as Kittie party curry :-)






Tomatoes - 2 medium
Onions - 1 small
Green Chillies - 2 no
Ginger - garlic paste - 1/2 Tbsp
Cumin powder- 1/2 Tbsp
Coriander powder - 1/2 Tbsp
Sesame seeds (roasted) - 3 Tbsp
Dry coconut/Copra - 3 Tbsp
Peanuts (roasted) - 3 tbsp
Poppy seeds (roasted) - 1 1/2 Tbsp
Whole garam masala( Cinnamon, cloves, cardamom)
Bay leaf - 3
Red chilli powder - Acc to taste
Fresh coriander
Curry leaves - 1 sprig
Salt
Oil

Procedure:

1. Grind Sesame seeds, peanuts, copra, ginger garlic paste, red chilli powder, salt, whole garam masala's.
2. In a kadai, add oil, bay leaf, onions and fry till golden brown followed by chopped tomatoes.
3. Fry till tomatoes are 3/4th cooked and add the ground paste. Add water as per the consistency you want.
4. Add salt, cumin powder, coriander powder and adjust the spice and salt.
5. Finally keep the lid and cook until oil floats on top and garnish with fresh coriander.
6. Serve hot with puri's or chapathi's or rice.

Moist Chocolate cake

This cake will definitely please all the chocoholics. The speciality of this cake is that it remains moist all the time even when it is refrigerated. Very simple and easy to prepare..

Maida/All purpose flour - 1 3/4th Cup
Sugar - 2 Cups
Cocoa powder - 3/4th powder
Eggs - 2
Whole Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract
Baking powder - 1 1/2 tbsp
Baking soda - 1 1/2 tbsp
Boiling water - 1 cup
Salt - 1 tbsp



Procedure:

1. Pre-heat the oven to 350 degree F.
2. In a mixer bowl, add all the dry ingredients and mix well.
3. Add eggs ( beat the egg in a separate bowl and then add it to the mixture), milk, oil, and vanilla. Mix it well for 3 to 4 mins
4. Add boiling water little by little, mix at medium or high speed until all ingredients are blended and smooth.
5. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. Bake 30 to 35 minutes or until wooden pick/knife inserted in center comes out clean.
6. Cool 10 minutes and serve or store it in a tight container.

Murruku/Chakli

Rice flour - 1 Cup
Channa dalia powder - 1/4th Cup
Chili powder - 3 to 4 tbsps
Ginger- garlic paste - 1tbsp
Unsalted butter - 3 tbsp
Ajwain - 1 tbsp
salt
Oil for frying

Procedure :

1. Take a bowl, add rice flour, channa dalia powder, chili powder, ginger-garlic paste, ajwain, salt and melted butter.
2. Add water, mix all the ingredients and make the dough. Make sure the dough is not very soft as it will absorb more oil.
3. Stuff the dough in the murukku press and press it into spirals on a plastic sheet.4. Heat the oil , once it is hot carefully drop the murukku.
5. Fry to light golden brown color. Transfer it in on a paper towel to drain the excess oil.
6.Allow them to cool and store them in a container.

Aloo parata

Potatoes - 2 medium
Onions - 1/4th cup minced (optional)
Green chilies - 2
Chili powder - 1/4th tbsp
Cumin powder - 1/4th tbsp
Ginger-garlic paste - 1/4th tbsp
Garam masala or chaat masala - 1/4th tbsp
Lemon juice - 1 tbsp
Turmeric powder - pinch
Salt
Ghee




Procedure:

1. Boil and mash the potatoes and keep it aside.
2. Take a pan, add oil, ginger-garlic paste, cumin powder, turmeric powder, very finely chopped green chillies, minced onions (its an optional) and chilli powder.
3. Fry the above contents for a min or two and add mashed potatoes and cook it for 3 mins.
4. Transfer the mixture to a bowl and add lemon juice.
5. Prepare chapathi dough and leave it for 15- 20 mins.
6. Roll the chapathi dough into small size puri's and stuff a spoon full of the potato mixture, seal the edges.
7.Press lightly with the palm and dust with flour before rolling out into thick flat paratas.
8. Heat up the skillet and cook it at medium flame and finally drizzle some butter or ghee on each side and flip.
9. Serve hot with pickle and yoghurt (Beat the yogurt with a pinch of jeera powder, chili powder and salt).

Methi parata

Methi leaves - 1 bunch
Onions - 1/4th cup finely chopped
Green chilies - 2 (finely chopped)
Cumin powder - 1/4th tbsp
Ginger-garlic paste - 1/4th tbsp
Amchur powder - 1/2 tbsp
Turmeric powder - pinch
Salt
Ghee


Procedure:

1. Clean and finely chop the methi leaves.
2. Take a pan, add oil, ginger-garlic paste, cumin powder, turmeric powder, very finely chopped green chillies, minced onions(its an optional) and chilli powder.
3. Fry the above contents for a min or two and add methi leaves and cook it for 3 mins. Add amchur powder ( it reduces the bitterness of methi) and cook it for 3 more mins.
4. Transfer the mixture to a bowl.
5. Prepare chapati dough and leave it for 15- 20 mins.
6. Roll the chapathi dough into small size puri's and stuff a spoon full of the methi mixture, seal the edges.
7.Press lightly with the palm and dust with flour before rolling out into thick flat paratas.
8. Heat up the skillet and cook it at medium flame and finally drizzle some butter or ghee on each side and flip.
9. Serve hot with pickle and yoghurt ( Beat the yogurt with a pinch of jeera powder, chili powder and salt).

Warbat

Warbat is the most delicious, irresistible Arabic dessert. If you want to prepare something special in less time and surprise your guests then Warbat would be the best choice.

Ricotta Cheese
Filo/phyllo sheets - 1 Pack
Butter - 1 stick
sugar syrup - 1 cup
sugar -2 cups
lemon juice - 1/2 Ttbsp
Rose water - 1 Tbsp
Cardamom powder (optional)

Procedure:

1. Defreeze/thaw the filo pack for 5 hours.
2. Melt the butter and prepare the sugar syrup (Melt sugar in 1 cup of water and add lemon juice and rose water).
3. Pre-heat the oven to 350 degrees F.
4. Take a filo sheet and place it on the platform and apply butter with a brush and fold it to get a square shape.
5. Apply butter again and fold it to get a long rectangle.
6. Place 1 tbsp of ricotta cheese (sprinkle cardamom powder) at one end of the rectangle and keep folding till u get a triangle.
7. Apply butter after each folding till you get a triangle and place it on cookie tray.
8. Bake them for 10 -15 mins or until golden brown and pour 1 to 2 tbsp of sugar syrup and sprinkle cardamom powder or pistachios. Serve hot or cold.

Pindi Channa

Pindi channa is a Authentic Punjabi dish. This is Undoubtedly the most popular punjabi dish.




Channa ( Kabuli channa) - 1 Cup (soaked overnight)
Black tea bag - 1
Onion - 1 small ( finely chopped)
Tomato - 1 large
Green chillies - 2 to 3
Ginger-Garlic paste -1/2 Tbsp
Tamarind paste - 1 tbsp
Mustard seeds -1/2 Tbsp
Cumin seeds -1/2 Tbsp
Chilli powder -1 Tbsp
Cumin powder -1/2 Tbsp
Coriander powder -1/2 Tbsp
Garam masala powder -1/2 Tbsp
Amchur powder( optional) - 1/2 Tbsp
Cinnamon
Cloves
Fresh coriander
Ghee - 1 Tbsp
Salt
Oil

Procedure:

1. Pressure cook the chickpeas with tea bag till soft (about 4-5 whistles).
2. Take a sauce pan, add oil, mustard and cumin seeds, cinnamon, clove, ginger garlic paste and hing.
3. Allow it to fry and then add chopped onions fry till lightly brown.
4. Add all the dry powders and stir well.
5. Add tomatoes and Cook till oil separates. Drain the water from chickpeas and add to it the sauce pan.
6. Add tamarind paste, mix well and cook till it gets dry.
7. Take a small pan, add ghee, mustard, jeera, curry leaves, red chillies and pinch of garam masala. Fry for a little while and pour it on top of the chickpea curry.
8. Garnish with fresh coriander and serve hot with chapathi or puri.

Bread Rolls

Bread rolls reminds me of my school dayz in Thane (Mumbai). Growing up in Mumbai one can’t be far away from bread rolls. I first ate this one in my school. There used to be a vendor with his stall outside the school gate. He used to do booming business selling bread rolls n Vada pav. ahhh.. I can neva forget those dayz enjoying lip smacking bread rolls and tangy hara chutney by mom with HOT chai. Yummy... isn't it?






Bread slices
Potatoes - 2 Medium
Onions - 1/2 Cup ( Finely chopped)
Chilli powder - 1/2 Tbsp
Cumin powder - 1/4th 1/2 Tbsp
Coriander powder - 1/4th Tbsp
Garam masala - 1/4th Tbsp
Salt (Acc to Taste)
Oil (frying)

Procedure:

1. Peel & boil the potatoes.
2. Mash the potatoes, add chopped onions, all the dry powders and mix well.
3. Take some water in a bowl/plate and dip a bread slice for few seconds and Squeeze the water from the bread by pressing between palms.
4. Place some potato mixture over the bread and roll and seal the edges of the bread. Make sure that the filling does not come out from any part of the bread.
5. Heat oil in a pan and deep fry on medium flame till golden brown.
6. Serve with tomato sauce

Cauliflower Curry

Cauliflower - 1 small
Onions - 1 medium
Fresh coconut - 1/4th cup
Green chillies - 3
Curry leaves - 1 Sprig
Ginger - garlic - 1/2Tbsp
Mustard seeds - 1/2Tbsp
Cumin seeds - 1/2Tbsp
Tamarind paste - 1 Tbsp
Coriander powder - 1/2Tbsp
Cumin powder - 1/2Tbsp
Chilli powder - 1/2Tbsp
Salt
Oil

Procedure:

1. Fry onions and Cauliflower separately to slightly golden brown and keep it aside.
2. Grind fried Onions, fresh coconut, Coriander powder, Cumin powder, Green chilies, Salt and keep it aside.
3. Take a wok or pan, add 2 Tbsp oil, Mustard seeds, Cumin seeds, Curry leaves, and Ginger garlic paste.
4. Add grinded onion paste and fry for 5 mins and then add Coriander, Cumin powder.
5. Add water and bring to boil. Amount of water depends upon how thick you like your curry gravy to be.
6. Add Tamarind paste, Chilli powder and salt according to your taste.
7. Add fried Cauliflower and cook for 5 to 10 mins at medium flame and keep it till oil
floats on top and finally with garnish with fresh coriander.

Egg Pulusu

Egg pulusu is nothing but Eggs in Tamarind sauce. This is my favorite egg curry. Though I can't beat my mom's cooking, I tried my best and it came out well :-)

Eggs : 4
Onions - 1 medium (Finely chopped)
Tamarind paste/ Juice- 3 Tbsp/ 1 small cup
Mustard seeds - 1/2 Tbsp
Cumin seeds - 1/2 Tbsp
Green chillies - 2
Red chillies - 3
Ginger - Garlic Paste - 1/2Tbsp
Coconut Milk/ powder - 1/4 cup/1 Tbsp
Coriander powder -1/2Tbsp
Cumin powder -1/2Tbsp
Chili powder - 1Tbsp
Curry leaves - 1 Sprig
Sugar - 1/2Tbsp
Pinch of Turmeric powder
Oil

Procedure:

1. Boil eggs for 10 mins and keep it aside. ( Don't overcook it as it has to be cooked in tamarind sauce too)
2. Take a pan , add oil, Mustard seeds, Cumin seeds, chopped Onions, green chillies, red chillies curry leaves and fry for 3 mins. Add Ginger garlic paste and fry till onions turns slightly brown.
3. Add all the mentioned dry powders ( Cumin, coriander and red chilli powder).
4. Add tamarind juice amd then add coconut powder or milk ( Whichever is available).
5. Add 1 cup water to it and then add sugar ( Sugar in this recipie play a important role as it enhances the taste of tamarind sauce) and salt according to taste and cook for 2 mins and finally add boiled eggs ( Slit the eggs to allow them to absord the tamarind sauce).
6. Cook for 15 mins at medium flame and garnish with fresh coriander/Cilantro.

Aloo Kurma

Potatoes - 4 medium
Yoghurt - 3 Tbsp
Onion - 1 Medium (Finely Chopped)
Fresh coconut paste - 2 Tbsp
Green chillies paste
Ginger paste - 1/2 Tbsp
Whole garam masala's ( Shajeera, Cinnammon sticks,
Cloves, Elaichi, Bay leaf.)
Garam masala powder - 1/2 Tbsp
Coriander powder - 1/2 Tbsp
Cumin powder - 1/2 Tbsp
Fennel seed powder - 1/2 Tbsp
Chilli powder - 1/2 Tbsp
Turmeric powder
Salt to taste.

Procedure:

1. Cut potatoes into big pieces and fry them until they are brown and half cooked and keep it aside.
2. Take a pan, add Oil, Whole garam masala's, chopped onions and
fry till slightly brown.
3. Add ginger & green chillies paste, fresh coconut paste and all the dry
powders and fry.
3. Reduce the heat and add Yoghurt and cook until oil starts floating.
4. Add the potatoes and add water and Cover it with a lid.
5. Cook until gravy is thick and garnish with fresh Coriander.

Kobbari Annam & Aloo Kurma are Traditional and Authentic dishes of Coastal Andhra.
Very rich and easy to prepare.

Coconut Rice (Kobbari Annam)

Rice - 2 Cups
Coconut Milk - 1 Cup
Ghee or Butter - 2 Tbsp
Ginger-garlic Paste - 1 Tbsp
Mint and Coriander - 1 Cup( Finely Chopped)
Onion - 1 medium ( Finely Chopped )
Green Chilles ( Finely Chopped, Acc to Taste)
Cashewnuts - Handful
Whole garam masala's ( Shajeera, Cinnammon sticks, Cloves, Elaichi.)

Procedure:

1. Take a Pressure cooker, add ghee,Whole garam masala's, ginger- garlic paste, green chillies, chopped Onion, Cashew nuts, Mint & Coriander.Allow to fry for 5 mins at medium heat.

2। Add Rice and fry for a minute and add coconut milk and water।( Remember coconut milk is the substitution for water). So for 2 cups of rice, add 2 cups of coconut milk and 2 cups of water.

3. Allow it to cook at medium heat. Keep it for 2 whistles. (Medium heat is ideal for coconut milk.) Allow it to cool down and serve it with Aloo Kurma.