Name: Corn lentil fritters recipe by Rakhi Bhagat at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Yellow moong daal 1 cup; Boiled corn 1 cup; Onion finely chopped 1 cup; Green chilli paste 1 tbsp; Cumin seeds 1 tsp; Salt to taste..

ABOUT Kuska - Plain Biryani RECIPE

Kuska - One pot aromatic rice cooked with coconut milk and whole garamasala. Easy, delicious and flavourful rice within an hour. In this recipe, I used onions, tomatoes, ginger garlic paste, coriander leaves, mint leaves and spices. The coconut milk adds a certain richness to this rice.

Ingredients Serving: 4

1 cup basmati rice
2 medium onions
1 tomato
2 tsp ginger garlic paste
1 green chilly
1 tsp chilly powder
1/2 tsp garamasala powder
2 tbsp curd
1 cup coconut milk
1 cup water
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
1 tbsp oil
1 tbsp ghee
salt to taste
Spices for the rice
1 bay leaf
3 cloves
2 small piece cinnamon
few stone flowers
2 star aniseed
2 cardamom

Instructions

Take a wide bowl and add the rice. Wash the rice gently 2 to 3 times well and soak with 1 cup of water for 30 minutes.
Now do all the preparation for the rice. Slice the onions, slit the green chillies and cut the tomatoes. Take all the spices in a plate and the coconut milk in a bowl.
After 30 minutes, drain the water completely. Now heat oil and ghee in a heavy bottomed kadai or a flat pan. Add the following spices one by one ( 1 bay leaf, 3 cloves, 2 star aniseed, few kalpasi, 2 cardamom and 2 cinnamon). Allow them to pop.
Next, add the onions and saute until soft. Add the green chillies and ginger garlic. Saute it continuously for 4 minutes until the raw smell of the ginger garlic disappears.
Next add the tomatoes and saute for few more minutes.
Then add the curd and give it quick stir.
Now add the chilly powder and garamasala powder. Mix it well with the onion tomato mixture.
Add chopped coriander leaves and mint leaves. After few seconds add 1.5 cups of water and 1 cup of coconut milk.
Add the required salt and mix them well. Next, add the drained rice. Check your seasonings now and close it with a lid.
Keep on low flame and cook for 15 to 20 minutes. In between, open and check if its sticking to the bottom.
After 20 minutes, switch off the flame and gently fluff the rice.

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