Pongal

Pongal

Ingredients :-

 • Raw rice - 1 cup

 • Yellow moong dal - 1 cup

 • Coconut ( shredded) - 1/2 cup

 • Water - 2 1/2 cups

 • Turmeric powder - 1/2 tsp

 • Ginger - a small piece

 • Green chilli - 2

 • Pepper corns - 1 Tbsp

 • Cumin seeds - 1 tsp

 • Cashew nuts - 2 Tbsp

 • Curry leaves -  few

 • Ghee / Oil - 1 1/2 Tbsp

 • Salt to taste

Preparation :-

1. In a pressure cooker, cook  rice & dal together with coconut ,turmeric powder, water & salt. Cook it  till 3 whistles.

2. In a pan, heat ghee, when it heats up, add cumin seeds, chopped ginger, green chilli, curry leaves, pepper corns ,cashew nuts & saute it well for 1 minutes.

3. When cashew nuts become light brown, add cooked rice & dal. Mix it well.

Pongal is now ready to serve. Serve it hot..

Rice Jaggery Pudding

Rice Jaggery Pudding

Ingredients:-

• Raw rice ( soaked)  - 1 cup

• Milk - 4 cup

• Jaggery ( shredded) - 1 to 1 1/2 cups 

• Coconut milk - 1/2 cup

• Ghee  - 1 tbsp

• Cardamom powder - 1 tsp

• Raisins -  1 tbsp

• Cashewnuts -  8-10

 Preparation:-

 1. Pressure cook the rice with milk for 2 whistles or till the rice gets completely cooked and the mixture thickens.

 2. Remove the mixture from the heat and mash lightly. Place the pan on low heat and add jaggery, little by little, stirring continuously, till the jaggery completely melts.

 3. Add  cardamom powder and mix well. Remove from the heat and add coconut milk and mix well.

 4. Heat ghee in another pan and fry the raisins and cashewnuts till golden. Add it to the rice mixture and serve hot.

Rice pudding is ready to serve.. Serve it hot or cold

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Tomato Curd Rice

Tomato Curd Rice

Ingredients:-

 • 1 cups rice ( here i used ordinary rice )

 • 3 Tomatoes (cut into pieces)

 • 1/2 cup curd

 • 1  Onion (cut into pieces)

 • 4 Green chilies (slit)

 • 1/2 tablespoon Chilly powder

 • 1/2 tablespoon Turmeric

 • 1/2 piece Ginger (grated)

 • 2 flakes Garlic (grated)

 • 2 Cloves

 • 1 piece Cinnamon

 • 2 Cardamons

 • 1 tbsp Oil/butter/ghee

Preparation

  1.  Wash and soak rice for 15 minutes in water. Drain water and keep it aside.

  2. In a pan, add cloves, cinnamon, cardamon and fry for a minute.

  3. Add ginger & garlic to it, fry for a minute and add green chilies and onions.

  4. Fry until onion changes light brown. Add tomato pieces to it.

  5.  Now add salt, chilly powder and turmeric to it.

  6.  After tomatoes are cooked for 3 to 4 minutes, add rice to it and stir.

  7.  Now pour down 3 to 3 1/2 cups of water and cook properly.

  8. Add the cooked rice to the curd mixture and mix it  well.

Rice kheer / Rice Pudding / Pal Payasam

Rice kheer / Rice Pudding / Pal Payasam

Ingredients:

• Basmati Raw Rice - 1/2 cup

• Milk - 5 cup

• Ghee - 1 Tbsp

• Sugar -  1  cup ( as required )

• Cashew nuts  - 8 to 10

• Cardamoms  - 3  to 5  (crushed)

• Raisins- 1 Tbsp

• Salt - a pinch (optional)

Preparation:-

 1.  Cook the rice with 3 cups of milk in a pressure cooker and cook it for 3 whistles .

 2.. Add the remaining milk, salt and sugar & cook the mixture over a medium flame for 20 more minutes  ( or till it is thick)  Stir continuously.

 3.. Remove from the flame and keep it  aside.

 4 . Heat the ghee in a pan and fry cashew nuts till it is golden brown.

 5. Remove the nuts and add  raisins in the same pan and fry till it puffs up.

 6 .Add the nuts and the raisins to the kheer. Sprinkle the cardamoms on top and mix thoroughly.

Serve hot or cold.

Vegetable biriyani

Vegetable biriyani

 

Ingredients:-

• Basmati rice - 2 cup
• Veggies - 1 1/2 cup ( Carrot, Potato, Corn, Green Peas ).
• Onion - 2 (finely chopped)
• Tomato - 2 (finely chopped)
• Ginger garlic paste - 2 tsp
• Green chilli - 3 ( finely chopped )
• Turmeric pdr- ¼ tsp
• Red chilli pdr -½ tsp
• Coriander pdr - ½ tsp
• Cumin seeds - ½ tsp
• Lemon Jucie - 2 tsp
• Ghee (Optional) - 3 tsp
• Water - 3½ cup
• Curd / yogurt - ½ cup
• Salt to taste
• Oil

Spices

 • Bay leafs - 2
 • Cloves -2
 • Cinnamon stick (small) - 2
 • Cardamon -2

Preparation:-

• Wash and soak basmati rice for 10-15 minutes, drain & keep it aside.

 • Heat oil in the pressure cooker. When the oil heats up, put the spices & cumin seeds.

 • When it begings crackling, add the onions & cook till translucent.

 • Add ginger garlic paste & stir for 1 min.

 • Add the tomatoes & stir well until the tomatoes are cooked well.

 • Add the diced vegetables, chilli powder, turmeric powder, coriander powder & salt.

 • Mix well for a minute.

 • Add the rice, lemon juice and curd & mix well.

 • Add water (for 2 cups of rice 3 1/2 cups water) & close the pressure cooker lid. Cook for 2 whistle.

 Simple vegetable biriyani is ready

Pongal

Pongal

Ingredients :-

 • Rice - 1 cup
 • Yello moong dal - 1/2 cup
 • Water - 2 cups
 • Ginger - half inch
 • Pepper corns - 1 Tbsp
 • Cumin seeds - 1 tsp
 • Coconut ( shredded) - 1/2 cup
 • Cashew nuts - 2 Tbsp
 • Curry leaves - a few
 • Ghee/oil - 1 tablespoon or more
 • Salt to taste

Preparation :-

1. In a pressure cooker heat ghee, when it heats up add cumin seeds, ginger, curry leaves, pepper corns & cashews & saute well

2. When cashew nuts become light brown add rice & dal.

3. Cook the rice & dal together with water, coconut & salt,  until its cooked.

Pongal is ready.. Serve it hot :)