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 :

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.

Method of Preparation :

Cook the meat with turmeric powder, chilli powder, coriander powder and salt. Mince the meat in a mixer.

Sauté onion, ginger-garlic paste, green chillies and salt in 1tbs oil. When it is slightly done, add minced meat, garam masala powder and coriander leaves. Mix well. Add a little gravy left from the cooked meat and sauté well. Remove from fire.

Make a dough with refined flour, water and salt. Make small balls and shape into thin rounds. Take one round and spread the meat masala over it. Take another round, cover the first one with it and seal the edges by twisting. Deep fry in oil.

Method of Preparation :

Take 1¹/₂ glass of water and add ¹/₄ tsp salt to it and let it boil. When it boils, lower the flame and add fine rice powder and mix well with a spatula and make it a soft dough. When it is slightly cool, shape into small balls and again put it in boiling water and cook it for few minutes. Remove the rice balls from the water. Keep it aside.

Cook mutton pieces with ginger, turmeric and salt for about 15 minutes. In a pan, heat oil and season ginger-garlic paste, sliced onion pieces, garam masala powder and tomato pieces. When it is done, add cooked meat to it and let it boil for about 5 minutes. When it boils well, add the rice balls and three glasses of thick coconut milk. The meat pieces and the rice balls should be soaked in the gravy. If the gravy is not sufficient we can add the water in which the rice balls are cooked. Garnish with  fresh coriander leaves and serve hot.

Method of Preparation :

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices).  Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem. Decorate with fried onion and serve hot.

Method of Preparation:

Slice fish into medium pieces breadth wise. Marinate the fish with salt, chilli and turmeric powder. Shallow fry and keep aside.

Clean rice and drain well. Cook the rice in thrice the quantity of water after adding sufficient salt and turmeric powder, until ³/₄ ^thcooked. Sprinkle curry masala over it.

Sauté half the quantity of onion in a little ghee until golden brown. Like wise, fry cashew nuts and kismis (raisins) in ghee and keep aside.

Sauté the remaining onions in ghee, add the crushed ingredients and tomato. Add sufficient salt and lemon juice to it. 

Take a large vessel put a layer of rice at the bottom, then spread a layer of sautéed masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till all the ingredients are over. Garnish with onion, cashew nuts and kismis (raisins). Close the vessel with a tight lid and place some burning coal on top and bottom and cook for half an hour. OR Place the biriyani in an oven and bake until the top gets brown. Serve hot with salad.

Method of Preparation :

Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside.

Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner.

Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.