Avalakki Vade (Pakoda) / Beaten Rice Fritters / Poha Fingers

Ingredients:
1 cup thick Beaten Rice / Avalakki
1 - 1.5 cups thin Beaten Rice / Avalakki
3 medium sized Potatoes / Aloo / Batate
1 large Onion
6 - 8 strands of Coriander leaves / Kottambari Soppu
6 - 8 strands of Curry leaves / Kari Bevina Soppu
Pinch of Asafoetida powder / Hingu
1 tsp Ginger Garlic paste / Finely grated / chopped Ginger & Garlic
3 - 4 Green Chillies
Salt to taste
Pinch of Cumin seed powder / Jeera powder
1/2 - 1 tsp Chilly powder
1/2 tsp Chat Masala
1/4 - 1/2 tsp Garam Masala
4 tsp Rice flour / Akki hudi
2 - 3 tsp Bengal Gram flour / Besan flour / Kadle hudi
Oil

Recipe:
Cook potato in a pressure cooker. Once the pressure goes off, remove the outer cover of potato, mash it, add salt, chilly powder, cumin seed powder, garam masala, chat masala and mix them well and keep it aside. Put around 3-4 cups of water to thick beaten rice, mix well and drain the extra water and keep it aside. Put thin beaten rice in a mixer and crush it as shown in the picture below.

Chop onion, green chillies, curry leaves, coriander leaves into small pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add ginger garlic paste and fry it for few seconds until it turns light golden in color.

Add asafoetida powder, chopped green chillies, curry leaves and mix them well. Add chopped onion switch off the flame and mix them well.

Add soaked beaten rice, cooked potato mix, crushed beaten rice, onion masala, chopped coriander leaves, rice flour, bengal gram flour, salt in a vessel and mix it well. The consistency of the batter should be thick as shown in the picture below.

Take lemon sized balls and pat them into round shape in your hand as shown in the picture below.

This can also be prepared like fingers as shown in the picture below.

Keep oil in a thick bottommed vessel and heat it. Put prepared batter in hot oil. Fry both the sides of Pakoda until it turns to golden in color. (Note: If the oil is not hot or prepared batter is not thick, it will leave into the oil)

Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will make around 30 Pakodas.

Aloo Dum Biriyani (Using Pressure Cooker)

Ingredients:
1.5 cups Basmathi / Sona Masuri Rice
1/2 - 3/4 KG Baby Potatoes
1/2 tsp Turmeric powder
1 large sized Onion
12 - 15 strands of Coriander leaves
8 - 10 strands of Mint leaves
1 - 2 Green Chillies
3 - 4 tsp Biriyani Masala powder ( I have used SRR(biriyani/pulav masala) and Priya brand)
1 tsp Ginger Garlic paste
1/2 tsp Cumin seeds
4 cloves
Few Cinnamon pieces
1 Ansi seed
2 Bay leaves
1 - 1.5 cups Yogurt / Curd
Salt to taste
10 - 15 broken Cashew nuts / Godambi
3 - 4 tsp Oil

1/4 cup Ghee

Recipe:
Peel the potatoes, prick them and put it in a bowl containing water. Drain the water and keep them aside.

Cut the green chillies into two halves. Chop Onion into thin slices. Chop coriander leaves and mint leaves into small pieces as shown in the picture below. Wash the rice in water and keep it aside.

Put 3-4 tsp oil in a pan and heat. Put the potatoes and fry them in medium flame for about 3-4 mins. 

Add 1/4 tsp turmeric, little amount of salt and mix them well. 

Fry this in low flame until they turn light golden in color as shown in the picture below.

Add cumin seeds, cloves, cinnamon pieces, bay leaves, ansi seed, cashew nuts, ghee and heat. Fry them in medium flame for about 1-2 mins. Add ginger garlic paste, green chillies and fry them for about 1-2 mins.

Add chopped onion and fry them in medium flame for about 4-5 mins. 

Add salt, 1/4 tsp turmeric powder, chopped coriander and mint leaves, biriyani masala and mix them well. Fry this in low flame for about 1-2 mins.

Add washed rice and mix them well. Fry this mixture in low flame for about 2-3 mins. 

Add the fried potatoes and mix them well.

Add the curd/yogurt and mix them well.

Add the water (3 cups for Sona Masuri Rice /  2 1/4 cup for Basmathi Rice), salt and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Remove the lid, once the pressure goes off and then mix well.

Serve hot along with any Raitha. The mentioned ingredients will serve around 4-5 plates of Biriyani.