Add the chopped tomatoes, curds, mint leaves and chilly powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes.

Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.

Add the rice and cook till half done. Now add the cooked meat and mix well.

Cover and cook on low heat till done. Serve with Curd Chutney or salad.

Recipe courtesy: Anglo-Indian Recipes Image: Flickr/creativecommons atlai RELATED RECIPES Spinach corn pulao Appams with mutton stew Quick Peas Pulao Mutton kebabs Spicy khichda Ingredients: 1 kg Basmati Rice or any other Good Rice wash and soak for about 1 hour 1 kg Mutton/Lamb (or Beef) cut into fairly big pieces 2 bay leaves 2 tsp spice powder or garam masala 1/2 kg tomatoes chopped 3 pieces cinnamon, 3 cloves, 3 cardamoms 1 nutmeg flower 2 cups oil or ghee Salt to taste 6 green chilies ground 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp chilly powder 1/2 kg onions sliced finely 1 tsp tumeric powder 1/2 cup fresh mint leaves (less)

Remove from the stove and allow it to cool. In a blender, grind the spinach with a little water In a cooker, heat oil/ghee.

Add the chopped onions and corn saute it well. Add the ginger-garlic paste to it.

Grind ingredients for grinding with a little water and keep aside. Now add the ground ingredients and saute them well until the raw flavor extract from it.

Add the ground spinach to it. Finally add the rice with 3 cups of water along with salt.

Allow it for 2 whistles. They are rich in Calcium, Vitamin K, Folic acid and Iron.

Courtesy: Veggie Paradise RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Quick Peas Pulao Ingredients: 2 cups of Basmati rice 1 Bunch of fresh Spinach/Palak 1 cup of corn 1 onion 2 -3 green chillies 1 tsp. of ginger-garlic paste A few cashews (Optional) Oil/ghee For grinding: 1 bay leaf A few pieces of cinnamon and cloves 2 cardamom 1 tsp aniseed 1 big sized tomato (less)

Meanwhile take 2 cups of water, add mint leaves and fennel seeds. Heat until boiling.

Lower the heat and simmer for 2-3 minutes. Strain and measure the liquid.

Add enough water if needed to make it 2 cups. Heat the ghee or oil in a thick pan, preferably non stick.

Add cloves, cinnamon and cardamom. Add onion and fry till golden brown.

Add the rice with the soaking water. Add the mint liquid and salt.

Add paneer. When the liquid begins to boil, cover the pan with a lid and lower the heat.

Leave undisturbed till the liquid is evaporated and the rice is cooked. (You will notice there is no more steam escaping from the lid.

To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula. There should be no liquid at the bottom of the pan) Switch off the heat.

After 10 minutes, gently stir the rice without breaking the grains and serve hot with a kurma/ curry/ and/or raitha. To Prepare this Recipe in an Electric Rice Cooker: Follow instructions for steps 1 and 2.

Switch the cooker on and press the switch to cooking. Complete steps 3 and 4.

When the rice is done the switch will move to keep warm mode. Leave undisturbed for 15 minutes.

Then stir the rice gently without breaking the grains and serve hot or leave to remain hot till time to serve, up to 1 hour. If left on keep warm mode for a longer period, the rice may dry out and the bottom layer may become brown and roasted.

Serves: 4 to 6 RELATED RECIPES Shahi Paneer Garlic paneer starters Paneer potato cutlet Quick Peas Pulao Kadai paneer Ingredients: 200 g - paneer, cut into 1 cm cubes 2 cup - basmati rice 2 cup - water 1 cup - mint leaves, packed 1 cup - onion, thinly sliced 2 tsp - fennel seeds (saunf) 3 tbsp - ghee or oil 4 - cloves 2 to 3 pieces - cinnamon, 2 cm long 4 - cardamom salt to taste (less)

Heat the ghee and add cumin and whole garam masala to it. Saute for some time.

Later, add the chopped onion and tomatoes and go on sauteing till the onion becomes transparent in colour. Drain the rice and add to the rest of the ingredients.

Saute the rice for at least a minute. Add hot water and let it boil (water should be 1.

5 times the quantity of rice). Add this to the rice and cover with a tight fitting lid and put on dum for 10 minutes.

Open the lid and pour the saffron soaked milk and the saffron strands over the rice in circular motion. Garnish with golden fried sliced onions and some chopped green coriander.

Image: Flickr/creativecommons gagandeepsapra RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Mango kofta curry Khatti dal Ingredients: 1 raw mango, peeled and diced 1 gm. Saffron 100 gms.

ghee 100 ml. vegetable oil 5 gms.

whole garam masala 2 gms. shahi jeera (caraway seeds) 30 gms.

onions, chopped 30 gms. tomatoes, chopped 100 gms.

onions, sliced 5 gms. green chillies, slit 5 gms.

coriander leaves Salt to taste (less)

Heat the ghee and add cumin and whole garam masala to it. Saute for some time.

Later, add the chopped onion and tomatoes and go on sauteing till the onion becomes transparent in colour. Drain the rice and add to the rest of the ingredients.

Saute the rice for at least a minute. Add hot water and let it boil (water should be 1.

5 times the quantity of rice). Add this to the rice and cover with a tight fitting lid and put on dum for 10 minutes.

Open the lid and pour the saffron soaked milk and the saffron strands over the rice in circular motion. Garnish with golden fried sliced onions and some chopped green coriander.

Image: Flickr/creativecommons gagandeepsapra RELATED RECIPES Mango salad Mango honey delight Aam ki chutney Mango kofta curry Khatti dal Ingredients: 1 raw mango, peeled and diced 1 gm. Saffron 100 gms.

ghee 100 ml. vegetable oil 5 gms.

whole garam masala 2 gms. shahi jeera (caraway seeds) 30 gms.

onions, chopped 30 gms. tomatoes, chopped 100 gms.

onions, sliced 5 gms. green chillies, slit 5 gms.

coriander leaves Salt to taste (less)

Grind the peas along with onion and green chillies into a smooth paste by adding little water. Take the ground paste in a bowl and add wheat flour, salt, garam masala and chopped mint leaves to it and make a dough by adding water little by little to it.

The consistency should be that of chapathi dough. Keep it closed for half an hour before use.

Recipe courtesy: 4th sense cooking RELATED RECIPES Rajma paratha Quick Peas Pulao Onion Paratha Cauliflower Peas Kurma Kheema paratha Ingredients: 1 cup - peas 1- onion 3 - green chillies 2 cups - wheat flour 1 tsp - garam masala 1/4 tsp - Hing/asafoetida Salt to taste 1/2 bunch - mint leaves (less)

Mix all the other ingredients along with the dal Make oval shaped balls with your palm. Smear 1-teaspoon oil on idly plates.

Steam the balls in idly stand for 12 minutes. Serve hot with tomato sauce.

RELATED RECIPES Khatti dal Spinach and mango shorba Dosa batter bonda Spinach corn pulao Lemon dal Ingredients: 1 cup - tur dal 1 cup - finely chopped palak 1 cup - coconut, grated 1/2 cup - finely chopped onion 1/2 cup - finely chopped coriander leaves 3 - green chilli 1/2 tsp - hing 1 tsp - oil salt to taste (less)

Mix the olive oil, red wine vinegar, salt and pepper to make a dressing. Mix all the ingredients and add the dressing.

Add a dash of lemon juice in the end of impart a fresh aroma. RELATED RECIPES Mango honey delight Aam ki chutney Saffron pulao with raw mango Mango kofta curry Khatti dal Ingredients: 2 ripe mangoes 350 gms.

silken-style tofu 50 gms. artichoke hearts 20 gms.

black olives 10 gms. sun-dried tomatoes 100 ml.

extra virgin olive oil 50 ml. red vinegar Juice of 1 lemon 5 gms.

salt 2 gms. black pepper, crushed (less)