• 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.

• Mutton – 500 gms
• Onion – 250 gms
• Tomatoes – 250 gms
• Green chillies – 5 nos
• Peppercorns – 2 teaspoon
• Chilli powder – 2 teaspoon
• Coriander powder – 3 teaspoon
• Turmeric powder -½ teaspoon
• Turmeric powder -½ teaspoon

• Oil-100 ml
• Ginger – a small piece
• Garlic – 5 pieces
• Coriander leaves -½ bundle
• Tamarind – 5 gms
• Salt – to taste
• Cinnamon – 2 nos
• Saunf -½ teaspoon
• Curry leaves – 2 springs

• Chop onions, tomatoes and slit green chillies. Add oil in ‘Anantha CNB’ Pressure cooker and heat
• Put sanuf, cinnamon and curry leaves. Add chopped onions and fry until it turns golden brown
• Add crushed ginger and garlic; add chopped tomatoes and green chillies. Mix well
• Add mutton and mix well. Add chilli powder, coriander powder and turmeric powder
• Add 3 cups of water and required salt and pressure cook for 15 minutes. Remove the lid and make the gravy in dry form
• Add crushed peppercorns, chopped coriander leaves and one teaspoon of tamarind pulp
• Fry a little so it becomes dry and serve with chapati, dosa, rice or idlye

• Mutton – 250 gms
• Basmati rice – 250 gms
• Onion -150 gms
• Tomatoes -150 gms
• Green chillies – 5 nos
• Ginger and garlic paste – 3 teaspoon
• Cinnamon – 4 nos

• Cloves – 4 nos
• Bay leaves – 2 nos
• Coriander powder – 3 teaspoon
• Oil – 50 ml
• Mint leaves -1 bundle
• Curd -1 cup
• Salt – to taste

• Wash and soak mutton in the curd for an hour. Slice onion, tomatoes and green chillies
• Place Anantha CNB Pressure cooker on the stove and heat oil. Put cinnamon, cloves, bay leaf and half of the mint leaves
• Add sliced onions and saute well. Add ginger and garlic paste. Saute well
• Add tomatoes and saute again. Add mutton with the curd. Mix well. Add coriander powder and chilli powder. Mix well
• Add one glass of water and pressure cook for 15 minutes. Add one more cup of water and add washed rice
• Add salt, and the remaining mint leaves. Pressure cook again for 10 minutes. Serve hot with a piece of lemon

• Basmati rice -1 cup
• Fresh green peas -½ cup
• Water – 2 cups
• Peeled small onion -1 cup
• Peeled garlic – 6 flakes
• Salt – as required

• Pepper powder -½ cup
• Eggs – 3
• Bay leaf -1
• Cinnamon -1 inch piece
• Cloves – 3
• Cardamom – 3
• Oil – for frying

• Green chilli – 3
• Ginger -1 inch piece
• Garlic – 4 flakes
• Coriander leaves -1 small bunch
• Cashew nuts – 6
• Grated coconut -½ cup

• Break eggs, beat it with salt and pepper and prepare thin omelettes in omelette pan
• Cut the omelettes in to strips and keep aside
• Heat oil in ‘Anantha CNB’ Pressure cooker and season it with garam masala spices
• Add garlic, onion and fry until it changes colour
• And fresh peas, ground paste and stir in medium flame until raw flavour is lost
• Add washed rice, mix well, pour 2 cups of hot water, salt and close the lid
• Keep weight and reduce the flame to minimum level. Cook for 10 minutes and switch off the stove
• After opening the lid mix omelette strips and serve with mixed vegetable raitha

• Chicken – 500 gms
• Onion – 200 gms
• Tomatoes – 200 gms
• Chilli powder – 2 teaspoon
• Coriander powder – 3 teaspoon
• Turmeric powder -½ teaspoon
• Sanuf-1 teaspoon

• Cinnamon – 2 nos
• Cloves – 2 nos
• Curry leaves – 2 springs
• Curd -½ cup
• Oil-50 ml
• Salt – to taste
• Coriander leaves -½ bundle

• Heat oil in ‘Anantha CNB’ Pressure Cooker. Add saunf, cinnamon and curry leaves
• Saute with chopped onion and fry till it turns golden brown
• Add ginger garlic paste, saute well. Add chopped tomatoes and green chillies
• Add coriander powder, chilli powder, turmeric powder and curd. Mix well
• Add curd, chicken and coriander leaves and mix well
• Add salt and three cups of water. Pressure cook for 10 minutes and serve hot with rice, chapatis or pulaos

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