Mom's Chicken Biryani Thai Green Curry - White puree - Pressure cook gobi, zucchini, cabbage all whit

e vegetables. Cool it and make into puree. keep aside. Green paste - Grind green chillies, dhania, pudina, ginger a nd little garlic together. keep aside. Heat oil. Add green paste and lots of chopped basil and fry. Then add chopped veggies(baby corn, carrots, capsicum, water chestnuts etc). Fry some more. Add the white puree, little coconut milk, salt, sugar and lemon grass and let it simmer for a while. Serve hot with rice. Tamarind rice Step 1 - Boil fistful of tamarind in mocrowave or stove top till it is thick viscous liquid. Let it cool and remove any strands and mix well or make it into paste. Keep this aside. Step 2 - Cook the rice by removing starch so that rice grains are separate. If u cook in the rice cooker put less water and add some oil and co ok. step 3 - Crush green chillies and ginger and keep aside. Step 4 - Seasoning - Heat oil. Add heeng, udat daal, chana daal, red chillie s, mustard and curry leaves. Fry this and turn off the stove. Then add ginger/greenchillies and haldi and mix well. Step 5 - Make a hole in the middle of the rice... and add the seasoning and cover it with rice and a lid. Keep this aside and after little while mix the rice. Step 6 - Roast peanuts separately and add this to rice. Also u can add sesam e powder or peanut powder to the rice. Step 7 - If more oil is required, add raw oil to the rice and mix.

Pulusu curry Sesame poddi - Roast sesame seeds on sim and don't fry too much. Roast jeera sep arately on low flame. Roast red chillies. Cool everything. And grind it into powder wit h salt. Sweet (Single teega pakam) --- The ratio is 1 cup of peanuts, sesame etc to 2 cu ps of sugar. Dissolve sugar in little amount of water and then let it boil on low flame. Keep doing it till u get single teega paakam. Then add roasted peanuts or peanut powder a nd mix. Pour it on a greased plate and set it.

Satnaryana Pooja halwa - Roast 1 cup sooji with little ghee. Keep it aside. The n add 2 cups sugar to it and mix well. Take 2 and half cups of water in a separate bowl and br ing it to boil. Then add

the sooji and sugar mixture and keep mixing it. Add mor e ghee and mix till it is lil dry. Fry raisins and kaaju in ghee add garnish with it. NOTE - For us add 1 cup sugar to 1 cup sooji.

Daisy Donut Maker recipes Here is the plain donut recipe: 1 cup sifted all-purpose flour 1/2 cup sugar plus 1 level tablespoon sugar 1 tablespoon double-acting baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg 1/4 cup cooking oil flavoring: vanilla, lemon, orange, or almond extract, cinnamon or nutmeg (1/4 to 1/2 teaspoon according to taste) Combine and sift together dry ingrediants. Beat egg and milk together and then a dd the cooking oil. Mix throughly into dry ingrediants with an ELECTRIC MIXER. Preheat donut factory for 10 minute s; pour in batter, then add 1/2 teaspoon oil into each circular cavity at top of unit within first 2 minutes of baking. B ake for 5 minutes. **************** CORN PUDDING *************************** For this recipe you will need a 1 quart casserole dish.You can easily find this in Walmart/Bed Bath & Beyond and even in the grocery store. 2 tablespoon butter melted 1 tablespoon flour(use all purpose flour not atta) 1 16oz can creamed style corn 1/3 cup sugar (sugar could be less) 4 eggs slightly beaten 1 cup milk salt & pepper to taste 1 quart casserole dish Pre heat oven to 325 degrees Mix butter and flour together in the casserole until smooth.Mix remaining ingred ients & pour in casserole. Bake for 45 min or until set. Serves 6-8 you double easily but need to bake a larger pudding in a water bath.P lace casserole in an oven safe pan larger than the casserole.Pour hot water into the larger pan 1/2 way up the sides of the filled casserole. Bake until set (about 1 hour) -------------------***************** CRANBERRY SAUCE **************************** Take 1lb cranberries, 1 diced apple, 1 cup orange juice and sugar. Boil it and let it thicken. Refrigrate. * 1 cup (200 g) sugar * 1 cup (250 mL) water * 4 cups (1 12-oz package) fresh or frozen cranberries * 1 Diced apple

* Orange juice * cinnamon, nutmeg, Method Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, diced apple and orange juice, retur n to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Remove from heat. Cool completely at room temperature and then chill in refriger ator. Cranberry sauce will thicken as it cools.

*********************** CRANBERRY RASAM ******************************* Boil Cranberries in water and squeeze and strain them. CHOCOLATE CHIP COOKIE Ingredients * * * * * * * * * * 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts

Directions PREHEAT oven to 375 F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar , brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beati ng well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded table spoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minu tes; remove to wire racks to cool completely. NOTE - Bake on the middle rack of the oven. Also the sugar can be reduced, it wa s too sweet for me.

**************************MOM's Namkeen ************************* 3 cups of rice flour

1 cup besan green chillies, onion, ginger, garlic, dhania patta paste. METHOD - Knead the flour with oil. Then add the paste, salt and ajwain. Knead th e flour mixture. Then put it in Sacha and deep fry. ************************* Mom's Doskaya salad ********************************* Peel and cut the doskaya. Grind garlic, green chillies, salt and tamarind paste together. Add this paste to the pieces and mix.

*************************** Seviyan Kheer ******************************** Take 2 cups of roasted seviyan. Take 16 cups of 2% milk and boil it on sim. Take little ghee and roast raisins and badaam and keep aside. Add seviyan to the milk and boil, while mixing continuously. Add one cup of suga r to seviyan and mix. Add elachi powder and mix. Once the seviyan is cooked then a dd badaam and raisins and mix well.

*********************************** CHICKEN PICKLE ***************************** ******* Cut chicken breat pieces into small cubes. Marinate with haldi and salt. Put in a thick vessel on a low flame. Then water comes out, mix it till it gets dry. Separately, dry roast dalchini, lavang, elachi and powder it when it is still warm. U can also add khus khus, which has to be separately powdered. Keep this powder aside. Then deep fry the chicken pieces and keep aside. Take some oil and warm it on low flame. Add GGP, RCP and the above made spice powder to this oil. Fry very little and turn off the flame. Add this to the chicken pieces and mix well. Also add the cooled deep fried oil from above to the chicken pieces. Let it cool and put it in glass jars and store in fridge.

****************************** SEVIYAN UPMA **************************** 1 cup Regular white seviyan (unroasted) 4 cups of water. Boil the water and then add seviyan. Mix for 2 mins. Then drain the water. Wash the seviyan with cold water and leave it in the steel strainer. Keep aside. Heat oil. Add rai, jeera, chandaal, udat daal, long cut ginger green chillies, long cut onions and curry leaves. Fry this Towards the end add haldi. Turn off the stove and add the seviyan to this seasoning. Add salt and nimbu and mix well. **************************** MAJJIGA PULSU ********************** Heat oil. Add heeng. rai, jeera, methi seeds, udat daal, chanadaal, finely chopp ed onions, green chillies, ginger, curry leaves. fry this. Add some haldi and turn it on very low flame. Se parately take buttermilk add besan and mix. Add this buttermilk to the seasoning. Mix well on low flame f or few mins and let

it cool. NOTE -- Right before serving add salt and serve.