Tomato-coriander pickle

Ingredients:
Tomato:4
Coriander:cup(chopped)
Onion:1 sliced
Cumin seeds:1/2tsp
Green chillis:3
Salt to taste
Oil-3tsp
Mustard seeds:1/2tsp
Urad gramdal:1/2tsp(split urad dal)
Curry leaves-4-5 leaves

Method:
1.Heat oil -1tbsp,in a nonstick pan.Add the cumin seeds and let them brown.Add the green chillis and saute them and add onion(finely chopped) and saute until it turns light brown colour.Add coriander(finely chopped) and saute for 2 min.keep it aside.
2.In the same pan,add 1 tsp of oil add the chopped tomatoes saute until the rawness of tomato and the water evaporates.keep it aside.
3.Grind the sauted onions,tomatoes,salt by adding little water.
4.Heat oil in a pan for tempering and the mustard seeds,let them pop and add the urad gram dal(splitted) and curry leaves fry for 1minute.Add this to the paste(point no 3.)

Chicken Biryani

Ingredients:
Basmathi Rice-500gms
Chicken-500 gms
Onion-3(sliced)
Tomatoes-1(finely chopped)
Yogurt-100gms
Garam masala-25gms
Milk-3tbsp
Saffron 1 pinch
Salt to taste
Ghee-1tsp
Method:Wash and cut chicken and marinate the chicken with the garam masala, red chillipowder, yogurt, salt and keep it aside for an hour.
Cook rice separately (don’t cook fully it should be semi-cooked) and keep aside.
Heat milk, put pinch of saffron and keep aside
Heat 2tbsp of oil in pan.fry onions till golden brown. Remove from the oil and keep aside
Add the marinated chicken and cook for 10 min.
Now, take half of the chicken into another bowl.(beecause we need to keep layers).

First,it should be chicken,next rice,again chicken,again rice(by that way you should arrange)
At last Garnish with coriander leaves, fried onions, coriander and saafron color and cover and keep it on low frame for 10 min and swittch off the flame or you can keep it in the oven at the temp 400.Now your dish is ready to serve.

At last,garnish them and serve

Chicken Pachadi

Figure 3
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Figure 1
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Ingredients:
Chicken-1lb
Red chilli powder-10tsp
Salt-5tsp
Coconut powder-5tsp
Ginger garlic paste-5tsp
Garam masala-1tsp
Turmeric powder-1tsp
Daniya powder-2tsp
Lemons-4(extract juice from lemon) Figure 2

Method:

1.Wash the chicken and cut into small pieces .Heat a wide skillet , when it is hot add chicken pieces(without oil and water).Fry chicken untill the pieces are ie shown in (fig 2.)
2.Next take kadai n pour oil. After oil is heated fry these chicken pieces(fig no 1) until they are golden brown and keep them aside.Switch off the flame.
3.In the remaining oil, add ginger garlic paste and saute well .After it is cool, add coriander powder,redchilli powder, coconut powder, turmeric powder,garam masala,salt.
4.Add lemon juice and add chicken pieces which are fried in the oil. And mix well and keep it in a jar.

Tips:

Please store in a refrigerator.