Method of Preparation :

Clean the chicken well and cut open the down part or the stomach side of the chicken. Boil 2 eggs, remove the cover and place them in the stomach of the chicken. Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.  Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach. Make a paste of ingredients 6 to 11. Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour. Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown. Sauté the finely sliced onions (lengthwise) in ghee till golden brown. Then fry cashew nuts & kismis (raisins). Decorate the chicken with fried onions, cashew nut and raisins.

Method of Preparation :

Mix all the ingredients to be ground and add 2 glass of water and boil. Simmer till water is completely absorbed and meat is tender. Grind it well.

To make Kababs

Add 2 raw eggs to paste and mix. Shape into small flattened balls or kababs, fill with finely chopped onions and green chillies. Deep fry till golden brown.

Method of Preparation :

Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Method :

Cook semolina in 2 glasses of water. Add milk, when it is half done. Boil well and add sugar and powdered cardamom. Remove from fire

Sauté sliced onions in ghee or dalda. When the onions become reddish brown, pour it over the boiled semolina. Serve hot.

Heat water and salt in a vessel. When it boils, put the rice flour and make a hole in the centre. Close the vessel tightly with a lid, simmer the flame and keep it for 1 minute. Open the lid and with the tip of a spoon mix the flour. Remove the vessel from fire and allow the content to cool. Knead it to a fine dough without adding water. Take small balls from the dough and roll each of it into thin, round shapes by spreading rice flour over the balls.

Heat a thick bottom flat pan. Cook the pattiri by turning both side till done. Don’t use any oil while cooking.

Grate the coconut. Add some water and take thick milk from it. Soak the pattiri in this milk just before serving

Method of Preparation :

Wash rice and soak in water for 15 minutes. Cook it with salt and water.

Clean and cut the mutton into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well. Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well. Add 3 cups of water and salt to taste and cook on a slow fire until the meat is tender and only ¹/₃ of the gravy is left.

Add some more ghee and add well beaten curds. Cook on a slow fire until the curd gets absorbed by the meat. Add  1 teaspoon of rose water after this has cooled. Take a heavy bottomed vessel and arranged alternate layers of rice cooked meat, making sure that the first and last layer consist of rice. Place in an oven

 and cook until the rice grains are separate. Serve garnished with fried onions, quartered hard, boiled eggs and boiled green peas.

Method of Preparation :

Grind the coconut separately and mix in curds and marinate the meat in it for some time.  Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.

Method of Preparation :

Preparing Mutton :

Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire.

Preparing Rice :

In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until ³/₄ cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.