• Basmati rice (rinsed and soaked for 15 minutes) – 2 cup
• Ghee – 2 tbsp
• Paneer (cut in cubes)- 200 grams.
• Ginger garlic paste-1 tbsp
• Mint leaves (chopped) – ½ cup
• Salt to taste
• Red chilli powder-1 tbsp
• Garam masala-2 tbsp
• Turmeric powder-1 tbsp
• Cardamom pods- 2
• Bay leaf – 1

• Star Anise – 2
• few whole black pepper
• Cumin seeds-1 tbsp
• Carrots (diced)- 1 cup
• Onion (sliced)-2 medium
• Green beans-½ cup
• Peas-1 cup
• Corn-½ cup
• Water-2 cup
• green chilli- 2or3

• Oil -1 tablespoon
• Mustard seeds -½ teaspoon
• Urad dal -1 teaspoon

• Bengal gram dal -2 teaspoon
• Asafoetida powder

• Rinse the basmati rice in cold water and set aside.
• Place Anantha CnB cooker on Medium flame,
• When HOT, add the ghee to the CnB cooker.
• Add Cardamom pods, Bay leaf, Star Anise, whole black pepper and Cumin seeds to the hot ghee and give it a quick stir.
• Now add onions & green chillies and saute for 3 minutes.
• Add the garlic & ginger paste and stir well.
• Now add all the chopped vegetables and paneer cubes .
• Add salt(as per your taste), red chilli powder, Turmeric, Garam masala. and chopped mint .
• And finally add rice, and water to the pot and stir.
• Close the lid, and cook for 1 whistle.
• Once the pressure is released, transfer the biriyani to another vessel( Do not let the biryani sit in the CnB pressure cooker after its done as the rice will get mushy)
• Serve it with Raitha & Relish.

Ingredients

• Basmati rice -1 cup
• Boiled, striped sweet corn kernels -1 ½ cup
• Thinly sliced onions -½ cup
• Fried cashew nuts -10
• Saffron – 2 strands (soaked in hot milk)
• Cinnamon -1 inch piece
• Cloves – 3
• Bay leaf -1
• Salt – to taste
• Oil / ghee – as required

Grind together

• Onion (big) -1
• Garlic – 4 flakes
• Ginger -½ inch piece
• Turmeric powder -½ teaspoon
• Dhaniya powder -1 tablespoon
• Garam masala powder -¼ teaspoon
• Red chilli powder -1 teaspoon
• Peeled almond – 8

• Heat oil / ghee in ‘Anantha CNB’ Pressure Cooker
• Add garam masala spices followed by onion
• Fry well, add ground paste and stir until it gives out good aroma
• Add boiled corn, washed rice and mix gently
• Pour 2 cups of hot water and add salt
• Mix gently, reduce flame, close it with lid and place the weight
• Cook for 10 minutes in completely reduced flame and then switch off
• After opening the lid, mix soaked saffron, roasted cashew nuts and serve hot

• Basmati rice -1 cup
• Coconut extract -1 ½ cup
• Milk – ½ cup
• Finely cut jackfruit -1 cup
• Ghee – 2 tablespoon
• Saffron – 2 pinches (soaked in hot milk)

• Pineapple yellow colour – 2 pinches
• Powdered sugar -1 ¼ cup
  or Condensed milk – ¾ tin
• Roasted pista / badam – as desired

• Heat a little ghee in ‘Anantha CNB’ pressure cooker and fry basmati rice until its colour changes
• Add milk, coconut extract and heat in medium flame until boiling point
• Stir once, close the lid, keep weight and reduce the flame to minimum, cook for 10 minutes and switch off
• Fry chopped jackfruit in a little ghee for few minutes
• After opening the lid, add jackfruit, colour, sugar, a little ghee and stir gently for few minutes until required consistency
• Decorate with chopped roasted nuts and serve as a sweet

• Raw rice -1 cup
• Toor dal – ½ cup
• Water – 6 cups
• Peeled small onions -10
• Peeled garlic – 6 flakes
• Grated ginger -1 teaspoon
• Paruppu keerai (greens) – 1 bunch

• Asafoetida powder -¼ teaspoon
• Coarsely powdered
• Pepper (cumin) -1 ½ teaspoon
• Cinnamon -1 inch piece
• Cloves – 2
• Cardamom – 2
• Salt – as required

• Cloves – 2
• Cardamom – 2
• Salt – as required
• Oil / ghee – 2 tablespoon
• Cashew nuts -10

• Heat ghee / oil in ‘Anantha CNB’ pressure cooker and fry cashew nuts until it turns golden coloured. Take out the nuts and fry masala spices, garlic, and onions in the oil that’s left over
• When onions turn translucent, add washed and chopped keerai
• Fry for 2 minutes, add grated ginger, asafoetida and then pour 6 cups of water
• Add salt and allow the stuff to boil
• Mix washed rice and dal, close the lid and pressure cook for 10 minutes in reduced flame
• After opening the lid, add cumin-pepper powder, fried cashew nuts with little more ghee and serve hot

• Instead of toor dal, green gram dal can be used
• Dry roast dal before cooking
• Mixed vegetable carrot, potatoes, beans and peas can be added
• 2 broken red chillies can be added while frying onions

Ingredients

• Mixed vegetable cut into finger size – 3 cups (Potato, sweet potato, white pumpkin, beans, carrot, chow-chow, elephant yarn, raw plantain, drumstick and fresh peas)
• Curry leaves – 3 springs
• Whipped thick fresh curd – ½ cup
• Coconut oil – 2 tablespoon
• Salt – as required

Grind Together

• Grated fresh coconut -1 ½ cup
• Cumin seeds -2 tablespoon
• Green chillies – 4
• Soaked raw rice -1 ½ tablespoon

• Put all the vegetables in ‘Anantha CNB’ pressure cooker
• Pour water to cover the vegetables and pressure cook for 2 whistles in medium flame
• After opening the lid, add ground paste, salt, whipped curd and allow it to boil for few minutes
• Heat coconut oil separately in a pan
• Transfer the prepared aviyal in serving dish and put curry leaves on top
• Pour heated coconut oil on top of it and close the vessel with plantain leaf
• This can be served with rice/adai or dosa varieties

• Basmati rice -1 cup
• Sliced onions – ½ cup
• Thinly sliced button
• Mushroom – 200 gms
• Cauliflower -100 gms
• Water – 2 cups
• Ginger and garlic paste -1 teaspoon
• Finely cut mint leaves – 2 tablespoon
• Finely cut coriander leaves -1 tablespoon

• Turmeric – ½ teaspoon
• Dhania powder – 2 teaspoon
• Jeera powder -1 teaspoon
• Red chilli powder -1 teaspoon
• Salt – as required
• Coarsely crushed pepper – ½ teaspoon
• Black salt -¼ teaspoon
• Fresh curd -¼ cup

• Oil – as required
• Bay leaf -1
• Marathi moggu – 2
• Star anise – 2
• Cinnamon -1 inch piece
• Cardamom – 3
• Cloves – 3
• Lemon -1

• Heat oil in ‘Anantha CNB’ pressure cooker. Add all garam masala spices and onions
• Stir-fry until the content becomes golden coloured and mix all the powders, mint, coriander leaves, ginger-garlic paste in curd
• Add chopped cauliflower, mushroom to fried onion and stir for few minutes
• Add marinated curd and stir until oil floats. Add washed rice, mix well and pour two cups of hot water
• Allow it to boil and close the lid. Keep weight and reduce the flame. Cook for 10 minutes and then switch off
• Open the lid after few minutes, squeeze lime, mix gently and then serve with vegetable raitha

Ingredients

• Green gram dal – ½ cup
• Fenugreek leaves – 2 bunches
• Peeled garlic – 5 flakes
• Finely cut onion – ½ cup
• Milk – ½ cup
• Turmeric powder – ½ teaspoon
• Salt – as required

Grind together

• Grated fresh coconut -¼ cup
• Poppy seeds -1 ½ teaspoon
• De-husked melon seeds -1 tablespoon or Cashew nuts – 6

• Oil / ghee – 2 teaspoon
• Cumin seeds -½ teaspoon
• Presevered dried green chillies – 4

• Heat oil / ghee in ‘Anantha CNB’ pressure cooker
• Add cumin seeds, broken dried chillies, garlic and fry
• Add onions and washed fenugreek leaves
• Fry for few minutes and then add water. Add washed dal and turmeric powder
• Close lid and pressure cook in medium flame for one whistle
• After opening the lid, add salt, ground paste, milk and let the mix boil for few minutes
• Serve with cooked rice

• Small violet brinjals -½ kg
• Finely cut onions – ¾ cup
• Diluted tamarind extract – 2 cups
• Salt – as required
• Sambar powder – 2 teaspoon

• Curry leaves – 2 springs
• Oil – 2 tablespoon
• Mustard seeds -½ teaspoon
• Urad dal -1 teaspoon
• Bengal Gram dal -1 tablespoon

• Heat oil in Anantha CNB pressure cooker
• Add mustard seeds, urad dal, Bengal gram dal and curry leaves and allow to splutter and then fry onions
• Slit brinjals into four halfway through so that it remains intact
• Add brinjals when onions turn translucent and fry for 2 minutes
• Pour the tamarind extract and mix salt, sambar powder in it
• Close the lid, keep weight and pressure cook for one whistle in medium flame
• After opening the lid boil for few minutes and then transfer to serving dish. Serve hot with cooked rice.

Mushroom/ potato / colocasia / pumpkin /Andhra dosakai / sweet potato/lady’s finger can be used instead of brinjals in the above recipie.

Notes

As dal is not required in the kuzhambu, cooked and mashed toor dal may be served along with this kuzhambu and cooked rice.

• Toor dal -½ cup
• Peeled small onions – 200 gms
• Diced tomatoes – 3
• Tamarind – lemon sized (soak and extract)
• Salt – as required
• Turmeric powder -½ teaspoon
• Chopped coriander leaves -1 tablespoon

• Oil -1 teaspoon
• Red chillies – 6
• Dhaniya -1 tablespoon

• Cumin seeds -1 teaspoon
• Bengal gram dal -1 tablespoon
• Fenugreek – ¼ teaspoon

• Oil – 2 teaspoon
• Mustard seeds -½ teaspoon
• Urad dal -1 teaspoon

• Curry leaves – 2 springs
• Asafoetida powder -½ teaspoon

• Wash dal, pour enough water to cover it in Anantha CNB’ pressure cooker
• Add turmeric powder, 1 teaspoon of oil and pressure cook for 3 whistles
• Roast all the mentioned ingredients in the oil and grind with coconut
• Mash dal after opening the lid
• Add onions, tomatoes, tamarind extract, salt and ground paste
• Mix well and pressure cook again until another whistle
• Heat oil, add seasonings and pour over the sambar
• Serve with idli, dosa or vada

• White kabuli chana -1 cup (whole Bengal gram)
• Finely cut onions – ½ cup
• Thinly sliced ginger -1 teaspoon
• Finely cut garlic – 6 flakes
• Green chilli -1
• Dry sour pomegranate seeds -1 tablespoon (anardana)

• Cumin seeds – ½ teaspoon
• Turmeric powder –  ½ teaspoon
• Salt – as required
• Thick tomato puree – 2 tablespoon
• Dhaniya powder -1 tablespoon
• Jeera powder -1 tablespoon
• Red chilli powder -1 teaspoon
• Garam masala powder – ½ teaspoon
• Oil – 2 tablespoon

• Soak chana overnight for 10 hours in enough water
• Drain the water and add fresh water, onions, garlic, ginger, chilli, anardana, turmeric powder and place it in ‘Anantha CNB’ cooker
• Allow the contents to boil, close the lid and keep weight and pressure cook for 10 minutes after the first whistle
• Allow the pressure to subside, add all the powders as a heap in the centre, add tomato puree and salt
• Heat oil separately in a pan, add cumin seeds, allow to splutter and pour over the masala powders which is placed in the cooker
• Mix well, boil for another minute and serve hot with bhatura, puri or brea

Notes

• If anardana is not available, add finely cut sour, green mango while pressure cooking.
• Little grated jaggery can be added to the gravy.t.