Heat the cooker and add butter and allow it to melt. Add the cloves and bay leaf. Add onion, tomatoes, ginger-garlic paste, chillies and sauté. Add the veggies and sauté.
Add chicken, chilly powder, coriander powder, turmeric powder, garam masala and salt. Then add the rice, coconut milk and 5 cups of water and bring to a boil.
Close the cooker and cook it for 10 minutes in medium flame.
Serve hot by garnishing with mint leaves and coriander leaves.

DIRECTIONS

1. Place cut side of the spaghetti  squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
2. In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add vegetable stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
3. If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
4. After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Method

Heat the chicken stock in a large saucepan. Add leek and bring to the boil. Reduce heat to a low simmer and cook for 5 minutes.

Meanwhile, shred the meat from the chicken breast fillets and set aside.
Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a further 2 minutes.

Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded chicken. Serve with crusty bread.

Preheat the oven to 200°C.

Heat oil in a shallow ovenproof casserole; add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic and sugar, and season well with salt and pepper. Roast uncovered in the oven for 20 minutes, then allow the mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.

Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside.

In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.

Method

1. Roughly chop the tomatoes and cook them with 1/2 cup of water for about 10 to 15 minutes. 2. Cool and liquidize in a food processor to a get a smooth puree. Keep aside. 3. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and gram flour and cook for 2 to 3 minutes. 4. Add the turmeric, chilli powder and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously. 5. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. 6. Remove from the fire. 7. Garnish with the coriander and serve hot with rice.

Heat oil. Add zeera, whole garam masala, finely chopped onions and cook till onions turn light golden.
Add keema and all powder masala and cook till keema is completely cooked. Add diced potatoes and cook till potatoes look almost transparent.
Boil rice with zeera and ilaichi till it is 90% cooked. Drain the remaining water from the rice.
In a deep pan, add layer of half of the rice and then cover it with the aloo-keema masala then layer it with remaining rice.
Cover the lid and cook on very low heat for another half an hour till the rice and aloo are properly cooked.
Serve hot with dahi/raitha and garnish with fried dry fruits.

1. Place all ingredients in 6- or 8-qt. stockpot.
2. Bring to boil on high heat. Reduce heat to medium-low.
3. Simmer 30 min. or until vegetables are tender.

1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
2. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
3. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Mix the marination ingredients into a paste and marinate the chicken for 2-3 hours.
Once marinated, cook the whole marinated mixture with chicken on a tava for 10-12 minutes.

For gravy, heat oil. Add finely chopped onions. When golden brown, add chopped tomatoes and cook till thick gravy. Add powder masalas, salt and yoghurt. Cook till the oil seperates. Now add the chicken tikka pieces and cook for 4-5 minutes on medium heat.

Boil rice with elaichi, zeera, salt and cloves. Dont cook them completely. When they are 80% done, drain the water and add the rice on top of the chicken gravy. Cover the lid and cook on very low heat for 15-20 minutes.