Wheat flour dosa

Wheat flour dosa ingredients:

1. Wheat flour - 1 cup
2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste

Preparation:

Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.

Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Serve hot.

Ven pongal

Ven pongal ingredients:

1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:

Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.

Then remove the lid. Now take a pan and heat with 5 tsp of ghee.

Then add mustard seeds, cumin seeds.

When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.

Fry till the cashew nuts colour change into golden brown colour.

Remove the pan from the stove and pour this over the rice and dal mixture.

Mix well.

Serve hot with coconut chutney or sambar.

Onion Uthappam

Onion Uthappam ingredients:

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

Now heat the tava and spread 1 spoonful of batter.

When the base is golden brown colour then turn other side and cook well.

Serve with coconut chutney.

chappathi

Ingredients for roti or chappathi:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

Now the dough is divided into small balls.Take some flour and dip the ball.

Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.

Rava upma

Rava upma ingredients:

1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp

Preparation:

Take a kadai and dry roast the rava till golden brown colour. Keep it aside.

Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.

Then add ginger, green chillies and onion. Saute until the onions are transparent.

Now add 2 cups of water and salt. Boil it for 2 mins.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).

Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.

Serve hot with coconut chutney or mango pickle.

Rava khichadi

Rava khichadi ingredients:

1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few

Preparation:

Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.

Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.

When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.

Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.

Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.

Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.

Serve with coconut chutney.

NOTE:

Adding rava and stirring is a simultaneous process.

Rava idly

Rava idly ingredients:

1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp

Ravva idli preparation:

Take a pan and heat with ghee.

Add mustard seeds.

When they start to crackle add channa dhal and saute till they turn into light golden brown colour.

Then add green chillies, ginger, curry leaves and mix well.

Now add rava and stir continuously for 3-4 mints on medium flame.

Remove from heat and allow it to cool for 10 mins.

Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.

Mix well and keep restly for 20-30 mins.

Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.

Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.

Remove from heat and allow it to cool for 5 mins.

Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.

Now your fluffy rava idlis are ready.

Serve with chutney and sambar.

Rava dosa

Rava dosa ingredients:

1. Rava - 1 cup
2. Rice flour - 1 cup
3. Maida - ½ cup
4. Mustard seeds - ½ tsp
5. Green chillies - 4
6. Onion- 2 (finely chopped)
7. Pepper corns - 10
8. Salt - to taste

Preparation:

Fry rava slightly and grind it with little amount of water. Then mix with rice flour and Maida.

Now take a kadai and heat with 1 tsp of oil. Add chopped onions and green chillies. Fry until onion colour change into brown colour.

Now put this into rava mixture. Now add the pepper corns and salt.

The batter should be watery. Now Heat the tawa and pour the rava dosa batter and spread on the tawa.

Rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil on the sides.

Cook till the rava dosa turns into light brown colour and turn it to other side.

Repeated the same for the next side.

Serve hot with coconut chutney or sambar.

Puttu

Puttu ingredients:

1. Raw rice or chemba rice - 2 cups
2. Coconut - 1 cup
3. Salt - to taste

Preparation:

Soak the rice for 2 to 3 hours then wash twice or thrice and strain it. Now spread the rice in a dry cloth and allow them to dry.

Then grind the dried raw rice or chemba rice to a fine powder in a mixer grinder.

Now mix salt and water little by little to the rice flour and mix well.

Carefully mix the water because it should be in a powdered form wet enough for steaming.

Now add handful of grated coconut in the puttu maker then the rice flour till half.

Then add another handful coconut. Do like this till you reach the top of the puttu maker.

Now close the lid and steam for 5 mins.

Poori

Poori ingredients:

1. Wheat flour or maida flour - 3 cups
2. Water - ¾ cup
3. Salt - a pinch
4. Oil - for frying
5. Ghee or oil - for rolling the dough

Preparation:

Take a bowl and mix the flour,water,salt and make stiff dough. Cover the dough and keep it for 30 mins restly.

Then divide the dough into small balls.

Now take the ball and slightly dip into the oil or ghee and roll it in a flat surface.

Now take the kadai and pour oil. Heat the oil and leave slowly the round shape rolled dough into the oil and fry it for few seconds.

Then turn other side with the spatula and again fry until golden brown colour appears.

Then remove from the kadai.

Serve with aloo.

Pesarattu

Pesarattu ingredients:

1. Moong dal – 1 cup
2. Green chillies – 3
3. Ginger – ½ inch piece
4. Salt – to taste
5. Onion – 1 (finely chopped)
6. Cumin seeds – 1 tsp
7. Oil – For sprinkle

Preparation:

Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy.

Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly.

Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape.

Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion.

Sprinkle 1 tsp of oil on the top and around the edges.

When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins.

Now reverse it back and sprinkle finely chopped onions on the top and fold it half.

Remove from the pan and serve with ginger chutney.

Paratha

Paratha ingredients:

1. All purpose flour - 4 cups
2. Melted butter- 3 tbsp
3. Water- 11/4 cup
4. Some flour- for dusting
5. Oil- for basting the paratha
6. Salt- 1 tsp

Preparation:

Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly.

Now the dough is divided into lemon size balls.

Keep the ball in a flat surface and Roll out approximately in 4 inch diameter.

Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it.

Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha.

Heat a flat pan and add the paratha and let it cook for a minute.

When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over.

Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.

Mini Idly

Mini Idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Mini idly preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon.

Serve with ghee idly or sambar idly with sambar.

Masal dosa

Masal dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds - 1 tsp
4. Soda bi carbonate - a pinch
5. Salt - 1½ tsp
6. Oil - for sprinkle

Filling masala ingredients:

1. Potato - 2 (boiled and mashed)
2. Onion -1
3. Green chillies - 2
4. Turmeric powder - ¼ tsp
5. Mustard seeds - ½ tsp
6. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Curry leaves - few
9. Salt - to taste
10.Oil - 2 tbsp
11.Water - ½ cup

Filling masala preparation:

Heat the oil in a heavy bottom pan and add mustard seeds, urad dal and channa dal. Sauté for a min.

Then add onions, curry leaves and green chillies. Sauté till the onions are transparent.

Now add turmeric powder, potatoes, salt and water. Cook for 3 to 5 mins.

Now your filling for masala dosa is ready.

Dosa preparation:

Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

Grind dal and par boiled rice smoothly(separetely).

Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.
Mix the fluffed batter gently with little amount of water and a pinch of baking soda to make batter flow gently.

Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

Sprinkle a tsp. of ghee or oil over it. Place a tbsp. masala in the centre.

Fold into half to cover masala.Remove with spatula when crisp.

Serve hot with chutney and sambar.

Maida sweet dosa

Maida sweet dosa ingredients:

1. Maida flour - 1 cup
2. Sugar - 1/4 cup
3. Cardamom - 2
4. Broken cashew nuts -3 tsp

Sweet dosa preparation:

Take a bowl and add maida, cardamom powder and sugar .

Mix with water in such a way that there are no lumps of maida.

The batter is liquid enough like that of ordinary dosa.

Heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa.

When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Now your dosa is ready. Serve hot.

Idly upma

Idly upma ingredients:

1. Idly -4
2. Onion - 1 chopped
3. Green chillies – 3
4. Mustard seeds - 1 tsp
5. Urad dal - ½ tsp
6. Channa dal - ½ tsp
7. Coriander leaves – few
8. Oil – 1 tsp
9. Salt – to taste

Preparation:

Take a kadai and heat with 1 tsp of oil.

Then add mustard seeds, urad dal and channa dal.

Fry for a while till it turns golden brown colour.

Then add chopped onion and chopped green chillies.

Fry for a while till it turns into golden brown colour.

Now add the crumbled idly and salt.

Then add coriander leaves and remove from the stove.

Now you’re idly upma is ready.

Serve with coconut chutney or pickle.

Idly

Idly Ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon.

Serve with chutney and sambar.

Idiappam

Idiappam ingredients:

1. Rice – 2 cups
2. Salt – ½ tsp
3. Grated coconut – ½ cup
4. Sugar – 4 tbsp or to taste
5. Cardamom powder - a pinch (optional)
5. Water - for mixing

Preparation:

Clean and wash the rice.

Soak for minimum 2 hours.

Drain all the water and spread on a cloth for 30 mins.

Powder it after completely dry.

Add salt and combine well.

Then add hot water little by little and mix well until it is ready to make soft dough.

Now take a small quantity of the dough and put into the Idiappam maker and press into greased idly mould plate.

Keep the plate in idly cooker and steam cook for 5 mins.

Remove the plate from cooker and mix with sugar and grated coconut.

Serve hot.

Ghee idly

Ghee idly ingredients:

1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp

Sambar ingredients:

1. Toor dal - 1 cup
2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing

Sambar powder ingredients:

1. Dry red chillies - 3-4
2. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp
Seasoning ingredients:
1. Mustard seeds - 1/2 tsp
2. Curry leaves - few
3. Asafoetida - a pinch

Ghee idly with sambar preparation:

Idly preparation:

Soak the rice and dal separately for 8 hours.

Mix fenugreek with dal.

First grind dal and then grind rice smoothly.

Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.

Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water.

Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.

Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.

Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.

Sambar preparation:

Take a pan and heat with 1/4 tbsp of oil.

Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.

Remove from heat and allow them to cool for some time.

Then make a powder and keep aside.

Soak the sambar onions in water for 1 or 2 hrs.

Remove the outer layer of the skin and keep aside.

Wash the dal and keep aside.

Chop the tomatoes and clean the tamarind.

Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.

Pressure cook till the dal become soft.

Remove from heat and allow to cool for sometime.

After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.

Then heat a pan with remaining oil and add mustard seeds.

When they start to crackle add curry leaves and asafoetida.

Now pour the mashed dal, shallots and little quantity of water.

Cook on low flame for 5 mins.

Then add the sambar powder and required amout of salt.

Mix well and again cook for another 10 mins (In-between stir well. so that they don't burn).

Finally garnish with coriander leaves and remove from heat.

Now your tasty sambar for idly is ready to serve.
Ghee idly with sambar preparation:

Take a serving bowl and place the mini idlys.

Pour the sambar over the idlis and add 2 tsp oh ghee on the top of the idly and sambar.

If you want garnish with coriander leaves and serve hot.

Dosa

Dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds -1 tsp

Preparation:

Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

Grind dal and par boiled rice smoothly(separetely).

Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.

Mix the fluffed batter gently with little amount of water to make batter flow gently.

Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

Sprinkle cooking oil or ghee.

Cook both sides until turn golden brown.

Coconut chutney and sambar is very good combination for dosa.

Butter naan

Butter naan ingredients:

1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste

Preparation:

Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.

Cover and leave it 10 minutes.

Keep it aside.

Mix the flour and salt into a large mixing bowl.

Now add the yeast mixture, ghee and yogurt.

Mix all into a soft dough and knead about 15 mins.

Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.

Punch down and knead again and let it stand for another hour.

Divide the dough into equal size and roll between your palms.

Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.

Naan is not rolled out with rolling pin.

Instead, it is rolled out by hand to a round, oval or triangular shape.

The thickness of Naan is about ½ inch.

Brush the top of the rolled Naan with melted Ghee.

Grease a baking sheet.

Put the Naan on the baking sheet.

Bake for 7 to 8 minutes.

Bread upma

Bread upma ingredients:

1. Bread slices - 10 (remove the edges)
2. Onion - 1 finely chopped
3. Green chillies - 2
4. Ginger - 1 inch piece
5. Turmeric powder - a pinch
6. Oil - 3 tsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10. Channa dal - ½ tsp

Preparation:

Heat a pan with 3 tsp of oil.

Then add mustard seed.

When they start to splutter add urad dal and channa dal.

Then add chopped onions.

Fry till it becomes transparent.

Then add ginger and green chillies.

Sauté for a min. Then add salt and turmeric powder. Stir well.

Finally add the bread pieces and once again combine well.

Aval upma

Aval upma ingredients:

1. Rice flakes – 1 cup
2. Onion - 1 sliced
3. Green chillies – 2
4. Red chilli – 1
5. Turmeric powder – ¼ tsp
6. Mustard seeds - ½ tsp
7. Urad dal - ½ tsp
8. Channa dal - ½ tsp
9. Coriander leaves – few
10. Oil – 1 tsp
11. Salt – to taste
12. Coconut – ¼ cup (grated)
13. Curry leaves – few

Preparation:

Clean and wash the rice flakes. Completely drain the water and keep aside.

Take a kadai and heat with 1 tsp of oil. Then add mustard seeds, urad dal, channa dal and curry leaves.

Fry till it turns golden brown colour.

Then add sliced onion and slitted green chillies. Fry till it turns into golden brown colour.

Now add the aval, turmeric powder and salt. Sprinkle with little amount of water.

Finally add coriander leaves and remove from the stove.

Serve with coconut chutney or pickle.

Aloo paratha

Aloo paratha ingredients:

Duogh ingredients:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting
Stuffing ingredients:
1. Potatoes - 2
2. Onion - 1 finely chopped
3. Green chillies - 1or2
4. Garam masala - to taste
5. Coriander leaves - few (finely chopped)
6. Salt - to taste

Dough preparation:

Take a bowl and mix the flour,salt oil and water and make a dough.

Cover the dough and keep it restly for 30 mins.

Stuffing preparation:

Boil the potatoes, peel the skin and mash nicely with your hands and keep aside.

Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.

Rolling alu parathas:

Divide the dough and stuffing mixture into small and equal size balls.

Take one dough ball and roll out into a small poori.

Place the stuffing ball in the centre of the poori and close it from all sides.

Gently pat the stuffed puri in the palms.

Apply some flour on both sides and roll it gently into a paratha.

Aloo ka paratha preparation:

Now take the tava and preheat.Place the rolled parata on the tava.

Allow one side to cook when the color changes into light brown.

Turn the aloo parata to the other side and repeat the same.

Drizzle some ghee on each side and flip.

Finally your easy and tasty aloo paratha is ready to serve.

Serve hot with pickle or raita .

Adai

Adai ingredients:

1. Raw rice - ½ cup
2. Boiled rice - ½ cup
3. Toor dal - ½ cup
4. Urad dal - ½ cup
5. Channa dal - ½ cup
6. Red chillies - 7
7. Salt - to taste
8. Oil - for sprinkle
9. Asafoetida - a pinch
10. Curry leaves - 10 chopped
11. Coriander leaves - few chopped
12. Onion - 1 finely chopped

Preparation:

Soak rice and dals together for 2 hours.

Then wash at least three times.

Now grind it in a wet grinder or mixer grinder with little amount of water.

While grinding add red chillies.

Grind till the batter turns into coarse.

Once the batter is ready tranfer to vessel.

Now add chopped onions and curry leaves.

Now the adai batter is ready.

Heat the pan (tawa) for two minutes.

Wipe the pan with few drops of cooking oil and spread a ladle full of batter into dosa.

Cook till the adai turns into light brownish color eitherside.

Serve hot with aviyal or coconut chutney.

Vegetable rice

Vegetable rice ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 5
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Vegetable rice preparation:

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies.

Sauté until the raw smell disappears. Then add carrots, beans and peas. Combine well.

Then add rice, coconut milk, water, coriander leaves and mint leaves.

Close the pressure cooker. Now pressure cook for 2 whistles and switch off the stove.

Now your mixed vegetable rice is ready. Serve hot with onion raitha.

Tomato rice

Tomato rice ingredients:

1. Tomatoes - 2 (chopped)
2. Basmati rice - 1 cup (cooked)
3. Onion - 1 (sliced)
4. Ginger garlic paste - 1 tsp
5. Chilli powder - ¾ tsp
6. Green chillies - 2 (slit into half)
7. Turmeric powder - ½ tsp
8. Oil or ghee - 2 tbsp
9. Coriander leaves - few
10. Cashew nuts - 10

Preparation:

Take a pan and heat with 2 tbsp of oil or ghee.

Then add cashew nuts and onions. Fry for few mins.

Then add ginger garlic paste, tomatoes, green chillies and turmeric powder.

Cook for 10 mins. Then switch off the stove.

Combine the tomato mixture and rice gently.

Finally garnish with coriander leaves.

Serve hot with potato chips or spicy vegetable curry.

Tamarind rice

Tamarind rice ingredients:

1. Raw tamarind - big lemon size
2. Rice - 2 cups (cooked)
3. Red chillies - 5
4. Coriander seeds - 1 tsp
5. Methi seeds - ½ tsp
6. Mustard seeds - 1 tsp
7. Urad dal - 1 tsp
8. Channa dal - 1 tsp
9. Peanuts - 2 tsp
10. Cashew nuts - 5 (optional)
11. Turmeric powder - ¼ tsp
12. Asafoetida - a pinch
13. Curry leaves - 10
14. Oil - 4 tbsp
15. Salt - to taste

Preparation:

Soak the tamarind in water for an hour. Extract the juice from the tamarind. Keep it aside.

Take a heavy bottomed pan and heat with 1 tbsp of oil and fry 3 red chillies, coriander seeds and methi seeds.

Sauté for few seconds. Then remove from the pan and grind to a fine powder.
Add 1 tbsp of oil in a same pan and heat. Add mustard seeds, urad dal, channa dal, cashew nuts, peanuts, curry leaves and 2 red chillies.

Sauté till the dal colour changes to golden brown colour.

Remove from the stove and keep it aside.
Now add remaining 2 tbsp of oil and heat. Then add asafoetida, turmeric powder and tamarind juice extract.

Cook till the semi liquid consistency reaches. Switch off the stove and let it cool.

Mix with rice, fried dal, salt and sufficient juice. Combine gently.

Potato chips, papad and masal vada are the best combination for this rice.

Shahi pulao

Shahi pulao ingredients:

1. Basmathi rice - 1 cup
2. Onion - 1 (medium size)
3. Ginger garlic paste - 3/4 tsp
4. Green chillies - 3 or to taste
5. Mint leaves - few, roughly chopped
6. Coriander leaves - few, roughly chopped
7. Shah jeera (black cumin) - 1 tsp
8. Saffron strands - few (soak in 1 tbsp of warm milk)
9. Salt - to taste
10. Ghee or oil - 1 tbsp

Shahi pulav preparation:

Take a pot and heat with ghee or oil.

Then add shah jeera (balck cumin).

When they start to crackle add sliced onions.

Saute till they become transparent.

Then add ginger garlic paste,sliced green chillies and salt.

Saute till the raw smell disappears.

Now add chopped coriander and mint leaves and mix well.

Now and basmathi rice and 2 cups of water.

Combined well and adjust the salt.

Now cover the pot with lid and cook on low flame for 20-25 mins.

Finally add soaked saffron and mix gently.

Now your simple and delicious yummy shahi pulao is ready.

Serve hot with any kind of raita.

Sesame rice

Sesame rice ingredients:

1. Rice – 1 cup
2. Seasame seeds - ¼ cup
3. Mustard seeds – ½ tsp
4. Urad dal – ½ tsp
5. Channa dal – ½ tsp
6. Red chillies – 4
7. Coriander seeds – 1 tsp
8. Curry leaves – 8
9. Ghee - 2 tsp
10. Salt – to taste

Preparation:

First dry roast the sesame seeds, red chillies and coriander seeds and powder it.

Now take a pan and heat with ghee.

Then add mustard seeds, urad dal and channa dal.

When they colour change to golden brown add curry leaves and turmeric powder.

Sauté for a min.

Then add the powder and mix well.

Finally add the cooked rice and salt. Mix gently until coat the rice well.

Gingilli rice is ready.

Serve with papad or chips.

Pulav

Pulav ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 5
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove – 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves – few

Preparation:

Soak rice for half an hour. Make a paste with onion, ginger, garlic, green chillies,cinnamon, cloves and cardomom.

Heat 1 Tsp of ghee in a pan, fry cashewnuts. Keep aside.

Heat the remaining ghee in thick bottomed vessel and add the bay leaf and fry the paste for 10 minutes.

Add the vegetables and mix well. Cook until the masala separates from oil.

Add rice, salt, three cups of water and one cup coconut milk. stir well.

Cover and cook until the rice is done on slow flame.Stirr occasionally.

Just before serving add the nuts and mix well.

Serve hot with onion raitha.

Peas pulav

Peas pulav ingredients:

1. Rice - 2 cups cooked
2. Peas - 2 cups cooked
3. Green chillies - 5
4. Ginger - 1 inch
5. Garlic - 3 flakes
5. Cinnamon - small stick
6. Cardamom - 2
7. Cloves - 2
8. Coconut - ½ cup (grated)
9. Oil or Ghee - 4 tsp
10. Salt - to taste

Preparation:

Grind green chillies, ginger, garlic, cinnamon, cardamom, clove and coconut in a mixer grinder.

Then take a pan and heat with 4 tsp of oil or ghee.

Now add the paste and stir until the raw smell disappears.

Then add rice and peas. Combine gently.

Serve hot.

Navratan Pulao

Navratan Pulao or Navratna pulav Ingredients:

1. Basmati rice - 2 cups
2. Water - 4 cups
3. Carrot & Beans – 1 cup (chopped)
4. Green peas – ½ cup
5. Potato (medium size) – 1 (Cut into small cubes)
6. Cashew nuts – 10
7. Badam – 8
8. Pista – 8
9. Raisons (dry grapes) - 8
10. Ginger – 1 inch piece
11. Garlic – 3 flakes
12. Green chillies - 5 or to taste
13. Onion - 1 lengthwise chopped
14. Tomato - 1 finely chopped
15. Cinnamon - 1 inch stick
16. Cardamom - 2
17. Clove - 2
18. Bay leaf - 1
19. Ghee (clarified butter) - 6 tsp
20. Coriander leaves - few
21. Mint leaves – few

Navratna pulav Preparation:

First clean and wash the rice with plenty of water.

Then soak the rice with 1 cup water for ½ an hour.

Then make a paste with ginger, garlic and green chillies.

Heat the pressure cooker with ghee.

Add cashew nuts, badam, pista, raisons, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins.

Then add onions.

Fry till they turn into golden brown colour.

Next add tomatoes, ginger garlic and green chillies paste.

Sauté until the raw smell disappears or the oil separates from the mixture.

Then add carrots, beans, potato cubes and peas.

Combine well.

Now add rice, 3 cups of water, coriander leaves, mint leaves and salt.

Close the pressure cooker with a lid.

Pressure cook for 2 whistles and switch off the stove.

Now your navrathna pulao is ready.

Serve hot with onion raitha.