The grinding should be to a fine paste, set aside. Heat remaining oil, add bayleaf, fennel seeds,cinnamon once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.

Then add the sliced radish and saute for 2 mins. Then add chilli, coriander powder and saute for a minute.

Add 1/2 cup water and required salt. Allow it to boil for 2mins, then add the grinded paste and allow it to boil until oil separates (this may take around 10mins).

Garnish with coriander leaves and switch off. Serve with rice and even dosas.

Recipe: Sharmis Passions RELATED RECIPES Paneer masala khichdi Madras Shrimp Masala Chettinad Fish Curry Masala vada Vegetable Masala Sandwich Ingredients: 3 - radish, sliced 1 tsp - red chilli powder 1/2 tsp - coriander powder 1 tsp - coriander leaves, chopped (optional) Salt for taste 2 tsp - oil For grinding: 1/4 cup - coconut 1/4 tsp - fennel seeds 1 - big onion, chopped roughly 1 - tomato, chopped roughly To temper: Bay leaf, a small piece 1/4 inch piece - cinnamon 1/4 tsp - fennel seeds Small onions, a handful 4 to 5 pods - garlic Curry leaves, a few (less)

Soak channa dal for 30 mins then grind it with ginger, garlic and fennel seeds to a smooth paste. Sprinkle just a few drops of water if needed.

Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste. Do not add water.

Mix well and make small patties / vadai shapes and keep aside. You can also refrigerate the patties for 10 mins to avoid the vadais drinking much oil.

Then heat oil in a kadai and deep fry them to golden brown. Drain it in a tissue paper and then serve.

Serve hot with chutney or ketchup. Recipe: Sharmis Passions RELATED RECIPES Keerai vadai Drumstick Vada /MurungaiKai Vadai Palak Parupu Vadai Capsicum and onion vadai Masal Vadai Ingredients: 1 medium sized - plantain flower/vazhaipoo 4 tbsp - roasted gram dal, powdered 1 tsp - turmeric powder 1 big sized - onion, finely chopped Chopped coriander leaves, a handful 1 tbsp - rice flour (optional) Salt to taste Oil for deep frying For grinding: 2 to 3 tbsp - channa dal 4 pearls - garlic Ginger, a small piece 2 tsp - fennel seeds (less)

Pour enough water to cover all the vegetables. Add turmeric powder and salt.

Cook for 10 mins. In the meanwhile, grind the coriander leaves, coconut, green chillies and fennel seeds to a smooth paste.

Now add to the boiling vegetables. Mix well and cook till vegetables well cooked.

Serve hot with plain/jeera rice/pulav/phulkas/rice rotis/romaali roti. Image: Flickr/creativecommons ewige RELATED RECIPES Vegetable biryani Hot vegetable pickle Vankay paalu koora Oyster mushroom peas curry Rohu fish and vegetable soup Ingredients: Assorted mixed vegetables cut into long strips (3 carrots, 75gm tendlis (gherkins), 75gm french beans, 1 large potato, 1 white radish, 1 medium cucumber, 100gm bottle gourd, 100gm pumpkin) 1/2 cup - cocount freshly grated or dessicated 1 cup - coriander, chopped 1/2 tsp - fennel seeds 1-2 - green chillies 1 tsp - turmeric powder Salt to taste (less)

Add chopped onion and saute till golden brown. Then add tomato and saute.

Add chow chow and cook with milk along with salt, fennel powder, sambar powder and turmeric powder. Meanwhile grind almond and coconut to paste.

When the vegetable is half done add the coconut paste and water, if necessary, and cook. Serve with chapati, rice or dosai.

RELATED RECIPES Gravy chicken chowmein Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Ingredients: 1 - chayote (chow chow) 6-7 - badam (almond) 1 small piece - coconut, (may be 1 tsp grated) 1/4 tsp - turmeric powder 1 tsp - sambar powder 1 small - bay leaf 1/4 tsp - saunf (fennel) powder 1 - cinnamon, small piece 1 - garlic, crushed 1/2 cup - onion 1 - tomato 1 cup - milk Salt to taste Curry leaves, a few (less)

Soak channa dal for 30 mins then grind it with ginger, garlic and fennel seeds to a smooth paste. Sprinkle just a few drops of water if needed.

Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste. Do not add water.

Mix well and make small patties / vadai shapes and keep aside. You can also refrigerate the patties for 10 mins to avoid the vadais drinking much oil.

Then heat oil in a kadai and deep fry them to golden brown. Drain it in a tissue paper and then serve.

Serve hot with chutney or ketchup. Recipe: Sharmis Passions RELATED RECIPES Keerai vadai Drumstick Vada /MurungaiKai Vadai Palak Parupu Vadai Capsicum and onion vadai Masal Vadai Ingredients: 1 medium sized - plantain flower/vazhaipoo 4 tbsp - roasted gram dal, powdered 1 tsp - turmeric powder 1 big sized - onion, finely chopped Chopped coriander leaves, a handful 1 tbsp - rice flour (optional) Salt to taste Oil for deep frying For grinding: 2 to 3 tbsp - channa dal 4 pearls - garlic Ginger, a small piece 2 tsp - fennel seeds (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)

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)

Add ginger-garlic paste and saute. Add the tomatoes, remaining powdered spices and pepper and saute for a minute.

Add the rest of the ingredients and fry. Add prawns and cook till done.

To make the rice, heat ghee in a large pan and fry half the onion until golden brown. Drain and set aside.

Add cashewnuts and raisins to the pan and fry. Remove and set aside.

Saute the remaining onions in the ghee and add whole spices. Add rice and fry for 5 mins on low heat.

Add water. Cook uncovered on high heat.

When water is reduced, lower the heat, sprinkle garam masala and rose water over it, cover tightly and cook till done. Layer rice with prawn masala and bake, or serve with prawn masala on the side.

RELATED RECIPES Meen moilee with rice Ada prathaman Kadala curry with puttu Appams with mutton stew Jackfruit halwa Ingredients: For the chemeen masala: 20 prawns, shelled and de-veined 1 tsp. chilli powder 1/2 tsp coriander powder 1/2 tsp turmeric powder Salt to taste 1/2 tsp fennel seeds 150 gms onion, sliced 3 green chillies, chopped 2 tbsp ghee 5 tbsp ginger-garlic paste 100 gms tomatoes, sliced 1/2 tsp pepper powder 5 tbsp yoghurt 3 tbsp cashewnut paste 50 gms each coriander and mint leaves, chopped Juice of 1 lemon For the ghee rice: 60 gms ghee 150 gms onions, sliced 1 tbsp cashewnuts 1 tbsp raisins 2 green cardamoms 2 cloves 2 bay leaves 4 sticks cinnamon 500 gms basmati rice 1 litre water 1/2 tsp garam masala A few drops rose water (less)

Add ginger-garlic paste and saute. Add the tomatoes, remaining powdered spices and pepper and saute for a minute.

Add the rest of the ingredients and fry. Add prawns and cook till done.

To make the rice, heat ghee in a large pan and fry half the onion until golden brown. Drain and set aside.

Add cashewnuts and raisins to the pan and fry. Remove and set aside.

Saute the remaining onions in the ghee and add whole spices. Add rice and fry for 5 mins on low heat.

Add water. Cook uncovered on high heat.

When water is reduced, lower the heat, sprinkle garam masala and rose water over it, cover tightly and cook till done. Layer rice with prawn masala and bake, or serve with prawn masala on the side.

RELATED RECIPES Meen moilee with rice Ada prathaman Kadala curry with puttu Appams with mutton stew Jackfruit halwa Ingredients: For the chemeen masala: 20 prawns, shelled and de-veined 1 tsp. chilli powder 1/2 tsp coriander powder 1/2 tsp turmeric powder Salt to taste 1/2 tsp fennel seeds 150 gms onion, sliced 3 green chillies, chopped 2 tbsp ghee 5 tbsp ginger-garlic paste 100 gms tomatoes, sliced 1/2 tsp pepper powder 5 tbsp yoghurt 3 tbsp cashewnut paste 50 gms each coriander and mint leaves, chopped Juice of 1 lemon For the ghee rice: 60 gms ghee 150 gms onions, sliced 1 tbsp cashewnuts 1 tbsp raisins 2 green cardamoms 2 cloves 2 bay leaves 4 sticks cinnamon 500 gms basmati rice 1 litre water 1/2 tsp garam masala A few drops rose water (less)