Dal Makhani

Serves: 4

3/4 cup black urad dal
1/4 cup red kidney beans

Overnight soak urad dal and red kidney beans with water.

3 cups water
1/2 tsp salt

Wash and cook in pressure cooker on medium flame for 5 whistles.

2 tbsp coconut oil
1 bay leaf
1 and 1/2 cup onion, chopped

Heat oil in a pan, add bay leaf, onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic grated

Add ginger and garlic, sauté for 30 seconds. 

1 and 1/2 cup tomatoes, chopped

Add tomatoes and cook till they are soft.

1/4 tsp garam masala
1/4 tsp ground black pepper
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp salt
1 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
asafoetida

Add all the above, mix and cook for a minute.

Add cooked dal and give it a good stir.

1 cups water

Add water and cook for 15 minutes, till dal absorbs flavor and turns thick.

2 tbsp nut milk (optional)
cilantro leaves to garnish

Add nut milk and garnish with cilantro.

Yields: 5 cups dal makhani
Taste Note: Tastes AWESOME I think, didn't get a chance to eat on its own, I mixed this with Varagu and beetroot poriyal.
Source: hebbarskitchen

Tomato Pulao

Serves: 4

2 tbsp coconut oil
4 cloves
2 star anise
2" cinnamon stick
1/4 cup cashew, chopped

Heat oil in a pressure pan, add spices, cashews, sauté till cashew turns light brown.

1 cup onion, chopped
2 dry red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes.

1 tsp garlic, grated
1 tsp ginger, grated

Add ginger, garlic, sauté for 30 seconds.

1 and 1/4 cups tomato, chopped

Add tomatoes, sauté till tomatoes soften.

1 cup carrot, chopped
1/2 cup peas
1 cup potato, chopped
1 cup beans, chopped
1 cup cauliflower florets

Add all the veggies and sauté for 2 minutes.

1 and 1/2 tsp red chili powder

1/2 tsp ground black pepper
1/2 tsp turmeric powder

1/2 tsp garam masala powder
3 tsp salt
1/4 cup mint, finely chopped

Add all the above, sauté for 2 minutes.

2 cups rice (or 1 cup rice and 1 cup chickpeas)
3 cups water

Add rice, water, mix well. Pressure cook in medium for 2 whistles.

1/4 cup cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Yields: 10 cups Tomato Pulao
Source: hebbarskitchen

Aloo Dum Biryani

Serves: 4

Soak Rice

2 cups rice

Soak rice in water for 30 minutes.

Baby Potato Fry

4 cups water
1 tsp salt

Mix salt with water.

24 ounces baby potatoes, washed

Soak potatoes in salt water for 15 minutes.

2 tbsp oil
1/2 tsp kashmiri red chili powder
1/4 tsp turmeric powder

Heat oil in a pressure pan, add chili powder, turmeric powder, fry the soaked potatoes for 5 minutes in medium flame.

Yogurt Mixture

1 cup unsweetened plain vegan yogurt
1 tsp kashmiri red chili powder
1/4 tsp turmeric powder
1 tsp biryani masala
1/2 tsp fennel, crushed
1 tsp ginger, grated
1 tsp garlic, grated
2 and 1/4 tsp salt

Mix all the above.

Almond / Walnut Saffron Milk

1 tbsp milk
saffron

Add saffron with the milk and keep aside.

Dum Biryani

2 tbsp oil

1 bay leaf
1 star anise
4 cardamom
4 cloves
1" cinnamon

Heat oil in a pressure cooker, add all the spices.

Add prepared yogurt mixture.

Place fried potatoes in it.

Spread soaked rice, add saffron milk.

12 mint leaves
2 tbsp cilantro leaves

Place mint leaves, sprinkle cilantro leaves.

1/4 cup fried onions
4 cups water

Sprinkle fried onion.

Add water.

Pressure cook for 2 whistles.

Yields: 8 cups of biryani + 6 potatoes per serving
Source: hebbarskitchen
Taste Note: Tastes 

Hotel Style Idli Chutney

1 and 1/2 cup coconut
3 tbsp roasted dalia
1/2 cup cilantro
1/4 cup mint leaves
1 tsp ginger
1 tiny garlic
3 dry red chilies
tamarind
1/2 tsp salt
1 and 1/2 cups water

Grind everything.

Taste Note: Tastes AWESOME