Raw Mango Chutney

Ingredients :

Raw Mango – 1, medium ( cut into small pieces )

Grated coconut – 1 cup

Garlic – 4 to 5 cloves

Green chillies – 2

Salt – To taste

Method :

Grind grated coconut + garlic + green chillies + salt into coarse paste by adding little water. Then before removing the ground paste, add the raw mango pieces to the mixer and grind again into smooth paste.

Serve with dal and cooked white rice or with any plain dosa as a side dish.

Vegetarian Kashmiri Biryani

Ingredients :


Basmati Rice - 600 gms
Potatoes - 100 gms ( chopped into small cubes )
Peas - 100 gms
French Beans - 100 gms ( cut into 1 inch pieces )
Cauliflower - 100 gms ( chopped )
Carrot - 100 gms ( chopped into small cubes + little grated finely for garnish )
Tomato - 1 small ( pureed )
Onion - 2 small ( chopped )
Green chilly - 1 ( Optional )
Cinnamon , Cardamom , Cloves - 2 each 
Bay leaf - 1
Almonds - 25 gms
Cashewnuts - 25 gms
Saffron ( Kesar ) - 10 gms ( dissolved in 1/4 cup milk )
Ginger - Garlic paste - 1 tbsp
Garam Masala Powder - 1 tsp
Red chilly Powder - 2 1/2 tsp
Turmeric Powder - 1 tsp
Salt - To taste
Curd - 2 tsp
Butter - As required
Coriander leaves - little ( Finely chopped for garnish )


Method :


Wash and cook rice. Keep aside
Cook the chopped vegetables till they become sufficiently soft. Keep aside.
Fry almonds and cashewnuts till light browned.
In a bowl , mix curd , ginger-garlic paste , garam masala powder , turmeric powder , red chilly powder and salt.
In a handi , fry onions till golden browned. Add curd mixture and fry for 2 to 3 minutes. Add cinnamom , cardamom , cloves , bay leaf , almonds , cashewnuts and 2 tsp of tomato puree. Fry for 4 to 5 minutes on medium flame. Add peas and mix evenly for a while. Add the cooked vegetables and a little water. Cook on low flame till the gravy is thick enough.
Remove a little gravy with some veggies from the handi to a bowl. Keep aside.
Then add 2/3 of rice to the handi which has little gravy with veggies. Spread the rice evenly as a layer. Evenly sprinkle few drops of saffron milk. Again add the removed gravy with veggies from bowl to handi. Spread evenly as a layer. Add the remaining rice to handi. Spread evenly as a layer. Sprinkle the remaining saffron milk evenly. Garnish with coriander leaves and a little grated carrot.  Finally cook by covering the handi tightly for 5 to 6 minutes so that aroma spreads evenly.
Serve hot with raita.