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)

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)

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)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

Then add tomatoes saute till raw smell leaves. Then add turmeric, red chilli, sambar powder and required salt.

Meanwhile parboil baby corn with water till immersing level. Drain water and add cooked baby corn to the masala.

Mix well then add capsicum and saute for 2 mins. Then add tomato sauce (this is purely optional).

Stir once and allow the masala to blend well for 2mins. Then garnish with coriander leaves and switch off.

Serve hot with rice or rotis. Recipe: Sharmis Passions RELATED RECIPES Spinach corn pulao Grilled corn palak Vegetable dal fry Baby Corn Manchurian Microwave corn flour halwa Ingredients: 10 - baby corn, cut into bite sized pieces 1/2 medium sized - capsicum 1 - onion, finely chopped 1 - tomato, chopped finely 2 tsp - tomato sauce (optional) 3/4 tsp - red chilli powder 3/4 tsp - turmeric powder 1 tsp - sambar powder/garam masala Salt to taste 2 tsp - oil To temper: 1/2 tsp - mustard seeds 1/4 tsp - urad dal 1/2 tsp - cumin (less)

Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta upma is ready.

Serve with any chutney. Note: Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Recipe courtesy: Pachanti RELATED RECIPES Baby Corn Stir Fry Spinach corn pulao Vegetable aval upma Grilled corn palak Baby Corn Manchurian Ingredients: 1 cup - corn polenta (coarsely ground cornmeal) 1 - onion, sliced 2 - medium sized tomato, chopped 2 pods - garlic, finley sliced 2 or 3 - green chillies 1 tsp - ginger, finely chopped Asafoetida, a pinch 2 tbsp - oil 1/2 tsp - mustard seeds 1 tsp - urad dal 1 tbsp - coriander leaves leaves - curry leaves 1 tsp - lime juice (optional) (less)

Temper jeera in a wide pan with oil. Immediately add the onions and fry till it is transparent.

Add ginger garlic paste and fry till raw smell goes. Add the tomatoes and tomato puree, with a little salt and mix well till it becomes soft and mushy.

Fry till the raw smell completely leaves. Now add turmeric, red chilli, coriander powders and mix well.

After the masalas are well blended with tomatoes, add cashew nut paste and fry for a min till oil separates. Add the capsicum and fry in medium flame for a minute.

Now add the sauteed bhindi, adjust spice levels and salt at this stage. Sprinkle water for bhindis to get cooked well.

Keep covered for 2 mins and switch off! Serve hot with rotis/pulao! Ajust water according to the consistency of the gravy you need. Recipe courtesy: www.

sharmispassions.com RELATED RECIPES Kadai paneer Aloo bhindi masala Kadai chicken Kadai Paneer Khatti bharwan bhindi Ingredients: 12 - bhindi/ladies finger 1 - onion, medium sized, finely chopped Tomato puree - from 1 tomato 1 - tomato, big sized, finely chopped 1 - capsicum, big sized, cubed 2 tsp - ginger garlic paste 2 pinches - turmeric powder 2 tsp - coriander powder 1 tsp - red chilli powder ( according to taste) 1 - green chillies, finely chopped 5 - cashew nuts, ground to a fine paste with a little water Salt, as needed To temper: 2 tsp - jeera 1 tsp - oil (less)