Banana Cake

Ingredients:
Banana (big - Kerala type) - 3 nos.
Sugar                                 - 3 teaspoon
Eggs                                   - 6 nos.
Ghee                                  - few tablespoons for frying.
Dry fruits                            - as needed.
Method:
1.   Slice the banana and fry it with ghee.
2.   Stir eggs, sugar and beat well preferably with an egg beater or a fork.

3.   Smash the fried bananas and mix all ingredients together.

4.   Add 1 tsp of ghee to the pressure cooker and pour in all the ingredients. Also top them with dry fruits.
5.   Cook it in pressure cooker for 15 minutes on a low flame.
The delicious banana cake is ready.

Chicken Fried Rice

Ingredients:
Basmatic rice 1 kg
Cabbage finely chopped (200g)
Beans finely chopped (300 g)
Carrots finely chopped (300 g)
Onion (medium) 3 nos ( finely chopped)
Ginger - garlic paster 1 1/2 teaspoon
Capsicum 2 small
Eggs 4 nos.
Chicken 1 no. (Cut into pieces or shredded and cooked)
Spring onions 3 nos. (finely chopped)
Salt to taste
Soya sauce if needed
Pepper 1 1/2 teaspoon

Procedure:

1. Beat the eggs with little bit of salt and keep it aside. Make omelettes out of it and cut into small cubes and keep it aside.
2. To make the rice: Take 2 to 3 tablespoon of ghee in a separate dish. Add the required water and boil. Add rice to the boiling water and cook. When rice is cooked drain the excess water and keep it aside.
3. In a pan, fry onions in oil. When the onions turn light brown, add ginger garlic paste and then the carrots, beans, cabbage, capsicum and the shredded chicken step by step. Also add pepper and salt. When half cooked, add the omelette pieces.
4. Now, fry the rice little by little along with little bit of masala each time. Add few drops of soya sauce. Repeat the step until all the rice is fried along with required masala.

Sauce for Fried Rice:

Chopped Green chillies - 5 nos.

Soya sauce - 2 tablespoon

Vinegar

Water

lemon - 1 and salt.

Squash green chillies in soya sauce and vinegar. Add salt, lime and water.

Mutton Biriyani

Ingredients:
Onion - 1 kg (3/4 kg chopped and 1/4 kg sliced)
Tomatoes- 4 nos. (sliced)
Mutton 1 kg
Oil as needed
Rice 1 kg

For masala:
Green chillies 12 to 14 nos.
Garlic 2 pods (peeled)
Ginger 3 inch (peeled)
Pudian leaves 3/4 bunch
Coriander leaves 1 bunch
Nutmeg 1/2
Garam masala 8 sticks cinnamon, flower - 2 approx., clove - 8 approx.

Procedure:

1. Grind all the masala and keep it aside.
2. In a pressure cooker, boil mutton with salt.
3. In a big kadai, fry the onions with oil until light brown. Add in sliced tomatoes. When tomatoes turn tender, add the ground masala and mutton and cook for 5 minutes. (If there's excess water in mutton, open the lid and cook further until it is a thick gravy).
4. For frying and garnishing: deep fry the sliced onions. Also chop 1/4 bunch pudiana leaves and keep it aside.
5. Soak the basmati rice for 1/2 hour and boil it with salt. Drain the water and keep it aside.
6. Set the rice and masala in layers. At the bottom, add a thin layer of rice, then masala and so on in separate big vessel. Add the pudina leaves and fried onions for each layers.
7. Once set, make a deep hole and add liquid ghee.
8. On a very low flame, keep the vessel for 1/2 hour. (To avoid burning at the bottom layer, keep an aluminium flat lid & keep the vessel about it.

Serve it hot with yoghurt salads preferably.

Vermicelli Sheer Korma

Ingredients:
Very thin Vermicelli - appro0priate quantity
Sugar - as needed
Water - 1/2 glass
Milk -1 litre
Salt - a pinch
Rains, almonds or cashew nuts as needed - fried
Ghee - 2 tablespoon

Procedure:
ON a very low flame, add 2 tablespoons of gheer and fry the vermicelli. Add 1/2 glass of water and boil the vermicelli, with a pinch of salt., Once it boils, add milk and sugar.

In a separate an, add raisin, almonds or cashews and fry it with the ghee.
Now add the raisins and cashews to the milk vermicelli mixture. Bring it to boil. Serve it hot or chilled.

Pepper Mutton

Ingredients:
Mutton - 1/2 kg
Onion - 2 to 3
Tomatoes - 1 to 2
Green Chilli - 1
Turmeric - 1/4 teaspoon
Pepper ground -2-3 teaspoons
Oil - 1 teaspoon
Coriander leaves - 1/2 cup

Procedure: Grind onions, tomatoes, green chilli to make it a paste. In a pressure cooker, add mutton and ground paste, turmeric, pepper and oil. Cook with a little bit of water until the mutton is properly cooked.
Garnish with coriander leaves.
Serve with rice, chapathis, parathas or even bread.

Mutton Korma

Ingredients:

Mutton - 1 kg
Onions - 5 to 6
Tomatoes - 1 - 2
Ginger-garlic paste - 1 tablespoon
Chilli powder 2 teaspoon ( or as needed)
Garam masala powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Beaten curds - 1/2 cup
Coconut milk - 1/2 cup
Coriander leaves 1/2 cup
Green chillies - 2-3 (slit into 2 pieces)
Oil - 2-3 tablespoons
Salt to taste
water

Procedure:

In a pan fry (saute) the onion with oil. When slightly brown, add the ginger-garlic paste and fry for sometime. Now add the mutton and saute. After a few minutes add, chilli powder, salt, turmeric powder, garam masala and fry well.Then add the tomatoes and cook it until they are soft. Add some water and cook for sometime.Next add the the beaten curds and cocounut milk and cook for sometime.Finally garnish with coriander leaves and slit green chillies.

Serve hot with ghee rice, chapathis or parathas.