Chop the Onion and ginger into thin slices. Split open the green chilies. Soak tamarind in 1 cup of warm water and squeeze the juice. Using the ingredients from “To make a thick paste” make a thick paste. Clean the fish and marinate it with the part of the thick paste made above.

Heat coconut oil in the non-stick pan. When hot, add curry leaves, onion, green chili and ginger. Let it fry till the onion turns golden brown. Add the remaining thick paste and fry for 2 min. Keep stirring to avoid burning.

Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till the raw smell of tamarind paste leaves for about 5 min.

Add the coconut milk and allow it to boil for 5 more mins. Let it sit for 30 mins for the fish to absorb the sauce.

Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash throughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.

Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.

Wash fish in water with 1tsp of vinegar. Mix turmeric, salt and marinate it for 30 min. Soak tamarind in water for 30 min and extract them to a thick juice to 1 cup. Chop the onions and tomatoes.

In a pan heat oil and Mustard,Cumin. When mustard crackles add Fenugreek, Red Chili, Green Chili, Curry Leaves. Fry for 1 min. Add the chopped Onion and fry till translucent. Add Ginger Garlic Paste and fry till the raw smell leaves. Add the Tomato and cook till mushy. Add Red Chili Powder, Coriander Powder, Turmeric, Salt. Fry for a min. Add tamarind juice and allow it to boil for 3 min. Add fish at the end and leave for 3 min. Add coriander leaves and switch off.

Soak raw rice for about 6 hrs in water and clean it. Also soak aval in curd with some water for 3 hrs. Grind them all together and add salt. Allow it to ferment overnight.

Add water according to dosa consistency and pour on dosa tawa little thicker than regular dosa.

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator. This gives a nice flavor to the chicken when cooked. Separate the sorrel leaves from steam. In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.

In a pan add oil, fry Onion, Green Chili till the onion is translucent. Add ground Gongura Leaves paste and cook for 2 min. Add the marinated Chicken, Coriander powder and required salt. Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the Gravy. In an another pan add oil, cumin seeds, Red chili, Curry Leaves and fry for a minute.Add this to the cooked Gongura chicken. This step is optional, as these ingredients can be added in the initial stage also. But this gives a nice smell to the gravy.

Soak Aval in water for about 5 min and strain water in food strainer and let it drain the excess water by keeping it in strainer for 10 min. They turn in to a very soft and puffed rice. They should be used immediately else they become hard and the process continues once again soaking them in water. Chop the onion, tomato. Split open green chili.

In a nonstick pan heat oil. When hot, add mustard,urad dhal and Channa dhal. When the mustard splutters, add Asefoetida, curry leaves, green chili, onion, turmeric and little salt. Fry this till onion is translucent.Add tomato and cook till it is mashed up. Add aval and mix well. If required add salt to taste.

Separate the sorrel leaves from steam. Cook them for 5 min in a pan with some water. Filter the water and grind the sorrel leaves into a fine paste. Finely chop the onion and garlic.

In an another vessel cook Chicken, turmeric powder and salt for about 10 min separately using the ingredients in the section “Initial Chicken Cooking”.

In a nonstick pan heat oil. When hot add onion, little salt. Fry the onions till they turn golden brown. Add ginger paste and fry till the raw smell leaves. Add green chili and red chili powder and fry for a min. Add sorrel leaves paste and cook for 2 min. Add the chicken and the water along with it. Cook this till the oil separates and the chicken is cooked well.

In an another small pan pour some oil, add finely chopped garlic, curry leaves, red chili,pepper powder and fry till the garlic is cooked. Add this to the cooked chicken. If required add salt.

Soak rice in water for about 30 min to 1 hr.In a Vessel pour some water ( twice the amount of rice measurement), allow it to boil. While boiling add salt – 1tsp, cloves – 2 nos, shahi jeera – 1/2 tsp,Cardamom – 4 and add the rice. Keep the rice in stove for abt 3 – 5 min , till the rice is cooked 50 %. Strain the water in Food Strainer and keep this rice ready. Chop the Vegetables and Green Chili into a little bigger pieces. Chop Coriander and Mint Leaves.

In a wide open non stick pan, add oil, Cinnamon Sticks, Cloves, Cardamom, Bay Leaves , Black Cumin, Ginger Garlic Paste and fry till the raw smell from Ginger Garlic paste leaves. Add the Vegetables, Salt and fry for few minutes. Add Mint, Coriander Leaves – 1/2 cup (keep another 1/2 cup for decoration), Green Chili , Biriyani Masala and fry for few minutes. Add yogurt – 3 tsp and fry this till vegetables are 70 % cooked.

Take an another heavy bottom vessel or non – stick vessel, add half the amount of cooked vegetable and add yogurt – 1tsp and fry for 2 min.Add cashew nuts and other nuts. Add little salt and mix it. Take the half of the vegetables outside. Keep the as a bottom layer, Add Fried onion – 1/4 cup above this and fill half the quantity of the rice with half covering layer. Add the remaining vegetables, fried onion – 1/4 cup, Mint, Coriander Leaves and remaining rice as the top layers respectively. Pour some saffron color water on top at the end. Cover the vessel with the lid.

Keep this vessel in an another vessel containing water in the medium flame for about 30->40 min. Or Use a pressure cooker instead of vessel to fill ths layers and close it with the lid and whistle on for 40 in lowest heat settings. Open the lid and mix gently. Do not mix it too much as u would lose the texture of Biriyani rice.

Clean the Shrimp ( Remove the tail, head and devein ). Chop Onion. Split open green Chili.

Heat a wide open non stick pan, add oil. When hot, add mustard seeds. When Mustard seed Splutters add cumin seeds & red chillies. Fry for 10 sec. Add chopped onion coconut powder and saute well . Add green chillies, salt, curry leaves saute well on medium flame. Add ginger garlic paste, turmeric powder, coriander powder, yogurt, red chili powder. Mix well till the mixture dries and oil separates. Drain the water & add the shrimp to the masala. Mix well & cook slowly till the water from shrimp has been evaporated and the mixture is dried. Sprinkle some pepper powder and Garnish it with chopped coriander leaves & lemon juice.