Now add ginger garlic paste and fry for 3 mins. Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker. Add 1.

5 cups of water and coconut milk to it. Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook. Add the remaining ghee on top and serve.

Recipe: Sharmis Passions RELATED RECIPES Vegetable biryani Mutton Biriyani/Atterachi Biryani Malabar chemeen biryani Fish biryani Diet biryani Ingredients: 1 cup - rice 1/2 - onion 1/2 - tomato 2 tsp - ginger garlic paste 1 - cardamom 1 - brinji leaf/bay leaf 2 - cloves 1 inch piece - cinnamon 2 tbsp - coconut milk 2 tbsp - ghee To grind to a smooth paste: 1 - green chillies 3 tbsp - coriander leaves 3 tbsp - mint leaves (less)

Now add ginger garlic paste and fry for 3 mins. Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker. Add 1.

5 cups of water and coconut milk to it. Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook. Add the remaining ghee on top and serve.

Recipe: Sharmis Passions RELATED RECIPES Vegetable biryani Mutton Biriyani/Atterachi Biryani Malabar chemeen biryani Fish biryani Diet biryani Ingredients: 1 cup - rice 1/2 - onion 1/2 - tomato 2 tsp - ginger garlic paste 1 - cardamom 1 - brinji leaf/bay leaf 2 - cloves 1 inch piece - cinnamon 2 tbsp - coconut milk 2 tbsp - ghee To grind to a smooth paste: 1 - green chillies 3 tbsp - coriander leaves 3 tbsp - mint leaves (less)

The more it marinates, the better it tastes. If making the biryani for dinner, I would marinate it around lunch time.

For cooking rice: Soak the basmati rice for about half an hour and then drain it and keep aside. Heat about 1 tbsp of butter in a sauce pan and fry the rest of the masala items (cardamom, star anise, cloves, cinnamon, bay leaf, fennel seeds).

Add the drained rice and fry for about 5 mins in medium heat. Add salt needed for the rice.

Add just enough water and cook the rice. For masala: Steam the vegetables until they are just tender.

Take oil and butter in a large pan. Add about a tsp of fennel seeds and then fry the onions.

Then add the bell pepper and fry until crisp. Now add the rest of the cooked vegetable and salt (needed just for the vegetables) and mix well.

Now add marinade and fry until it thickens and oil separates. Marinade would liquefy once it hits the heat but would eventually thicken as we cook it.

Assembly: In a large bowl, alternate the cooked rice and the masala and mix well until combined. Add some ghee when mixing (enhances the flavor).

Garnish with fried cashews and raisins. Serve hot with raita.

Recipe courtesy: My Cooking Journey RELATED RECIPES Kuska biryani Mutton Biriyani/Atterachi Biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: 2 cups - Basmati rice 2 cups - yogurt 2 tbsp - ginger garlic paste 1 tsp - turmeric powder Chili powder, as needed 2 tsp - coriander powder 2 tsp - garam masala 8 - cardamom 2 sticks - cinnamon 6 - cloves 3 - bay leaves 2 - star anise 1 small bunch - cilantro, chopped 1 small bunch - mint, chopped 2 cups - tomato, diced 1 cup - carrot, chopped 1 cup - beans, chopped 1 cup - bell pepper, chopped 1 cup - onions (thinly sliced) 1/2 cup - peas 2 tsp - fennel seeds 4 tbsp - butter Oil, as needed Salt to taste (less)

The more it marinates, the better it tastes. If making the biryani for dinner, I would marinate it around lunch time.

For cooking rice: Soak the basmati rice for about half an hour and then drain it and keep aside. Heat about 1 tbsp of butter in a sauce pan and fry the rest of the masala items (cardamom, star anise, cloves, cinnamon, bay leaf, fennel seeds).

Add the drained rice and fry for about 5 mins in medium heat. Add salt needed for the rice.

Add just enough water and cook the rice. For masala: Steam the vegetables until they are just tender.

Take oil and butter in a large pan. Add about a tsp of fennel seeds and then fry the onions.

Then add the bell pepper and fry until crisp. Now add the rest of the cooked vegetable and salt (needed just for the vegetables) and mix well.

Now add marinade and fry until it thickens and oil separates. Marinade would liquefy once it hits the heat but would eventually thicken as we cook it.

Assembly: In a large bowl, alternate the cooked rice and the masala and mix well until combined. Add some ghee when mixing (enhances the flavor).

Garnish with fried cashews and raisins. Serve hot with raita.

Recipe courtesy: My Cooking Journey RELATED RECIPES Kuska biryani Mutton Biriyani/Atterachi Biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: 2 cups - Basmati rice 2 cups - yogurt 2 tbsp - ginger garlic paste 1 tsp - turmeric powder Chili powder, as needed 2 tsp - coriander powder 2 tsp - garam masala 8 - cardamom 2 sticks - cinnamon 6 - cloves 3 - bay leaves 2 - star anise 1 small bunch - cilantro, chopped 1 small bunch - mint, chopped 2 cups - tomato, diced 1 cup - carrot, chopped 1 cup - beans, chopped 1 cup - bell pepper, chopped 1 cup - onions (thinly sliced) 1/2 cup - peas 2 tsp - fennel seeds 4 tbsp - butter Oil, as needed Salt to taste (less)

Add the tomato and saute again. Add in the beaten eggs and ground masala with enough salt, stirring till scrambled.

Finally add the coriander leaves and remove from flame and serve hot. Recipe and image courtesy: Friends Cookys RELATED RECIPES Eggless banana walnut bread Stir fried veggies in curly noodles Roasted Eggplant Chutney Banana berry muffins Stuffed cheesy eggplants Ingredients: 4 - eggs (beaten) 1 - onion, finely chopped 1 - tomato, finely chopped 2 - green chillies, finely chopped 1/4 cup - coriander leaves 2 tbsp - oil Salt to taste To grind: 1/2 cup - grated coconut 1 tsp - red chilly powder 1 tsp - coriander powder 1/4 tsp - turmeric powder 1/4 tsp - cumin powder 1/4 tsp - garam masala powder 1/2 tsp - pepper powder 1 small - onion, cubed 3 pods - garlic (less)

Hint: To skimp on calories instead of using 4 whole eggs you can use 8 egg whites. RELATED RECIPES Stuffed cheesy eggplants Eggless dry fruits cake Eggless brownie Khamang kakdi Spicy Guava Salad Ingredients: 4 - egg, boiled 1 tbsp - fat free mayonnaise 1 tbsp - cheese spread Salt and pepper to taste (less)

Heat oil, first temper fennel seeds then add add curry leaves, green chillies let it splutter. Then add ginger garlic paste, allow it to brown slightly.

Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli and pepper powder. Add required salt and mix well.

Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parato and give a stir so that parotta is blended well with the egg and masalas. Garnish with coriander leaves and switch off.

Recipe: Sharmis Passions RELATED RECIPES Fish fried rice with veggies Eggplant white chocolate slice with apricot and wasabi compote Boiled egg chilli fry Egg noodles Chocolate chip cookies Ingredients: 2 - parotta 1 - egg 1 - onion, chopped fine 1 - tomato, chopped fine Turmeric powder, a pinch 1 tsp - red chilli powder 1/2 tsp - pepper powder 1 tsp - ginger garlic paste 1 tsp - coriander leaves, chopped fine To temper: 1/2 tsp - sombu (Fennel seeds), optional Curry leaves, a few 1 - green chilli, chopped fine (less)

Heat oil, first temper fennel seeds then add add curry leaves, green chillies let it splutter. Then add ginger garlic paste, allow it to brown slightly.

Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli and pepper powder. Add required salt and mix well.

Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parato and give a stir so that parotta is blended well with the egg and masalas. Garnish with coriander leaves and switch off.

Recipe: Sharmis Passions RELATED RECIPES Fish fried rice with veggies Eggplant white chocolate slice with apricot and wasabi compote Boiled egg chilli fry Egg noodles Chocolate chip cookies Ingredients: 2 - parotta 1 - egg 1 - onion, chopped fine 1 - tomato, chopped fine Turmeric powder, a pinch 1 tsp - red chilli powder 1/2 tsp - pepper powder 1 tsp - ginger garlic paste 1 tsp - coriander leaves, chopped fine To temper: 1/2 tsp - sombu (Fennel seeds), optional Curry leaves, a few 1 - green chilli, chopped fine (less)