Plain Vegetable Rice

If you are looking for a nutritional & colourful less masala type rice then this is one of it.

Type: Lunch/Dinner

Serving: 4-5 people

Preparation time: 30min

Ingredients:

Sona masuri rice -1½ cup, Vegetables (French beans, carrot, green peas, capsicum, Knolkhol (nookal), (mushroom, paneer are optional)) -1 cup, green chillies -2, bay leaf - 1 or 2, cinnamon -1inch, cloves -5, oil/butter-2 spoons, salt to taste.

Preparation:

Soak sona masuri rice for 30 minutes, Cut the vegetables in diced shape in small size, chop green chillies, capsicum should be fried separately in a spoon of oil mixed at the end or you can add capsicum without frying it too. Paneer should be cut in medium size & fry it in oil add at last.

Procedure:

Heat oil/butter in a cooker add bay leaves, cloves, cinnamon, green chillies fry it for couple of seconds add vegetables to it & fry for 2 minutes, fry soaked rice in it now add 3 cups of water & salt to taste when the rice is almost done add capsicum & paneer mix it.

Now Plain Vegetable Rice is ready to eat.

Best serving method: Serve with dal, curd, onion & tomato raita.

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South indian Dal (Tovvae)

This is one of the traditional & simple south Indian recipe to taste.

Type: Lunch/Dinner

Serving: 3 people

Preparation time: 45min

Ingredients:

Toor dal(Arhar dal) – ½ cup, Moong dal- ½ cup, turmeric powder -1 pinch, salt-to taste, green chillies -4, onion-1, tomato-1, lemon-1, mustard seeds-1 teaspoon, Asafoetida- ¼ tea spoon, curry leaves-10, coriander leaves, vegetable oil-2spoons, ghee – 2spoons.

Preparation:

Chop onion, tomato, green chillies, coriander leaves finely.

Procedure:

Soak toor dal & moong dal for 30minutes, pressure cook dal with 2 cups of water, add turmeric powder, ½ teaspoon of oil, pinch of salt cook till you get one whistle.

Now we will prepare tampering. Heat the pan put oil & ghee 1 spoon each, add mustard seeds let it crackle. Then add curry leaves, asafoetida, green chillies . Now mash the dal from a big spoon in the pressure cooker, then add ½ cup of water to it make a semi liquid of it. Add salt to taste bring it to boil & add hot tempering on it & mix it well. Take it off from fire.

Serving method:

While serving put chopped onions, tomato, lemon juice, coriander leaves, ghee on dal.

Best served with: Ghee rice, Jeera rice, Plain rice.

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Coconut Poori

Type: Breakfast

Serving: 3 people

Preparation time: 45min

Ingredients:

Wheat flour -1 cup, Maida -1 cup, Vegetable oil -500 ml, Salt -1 ½ Teaspoon, Coconut -1, Green Chillies-8, Samolina(Bombay rava)- ½ cup, Sugar - ½ tea spoon1, cumin seed- ½ tea spoon, ginger – 1inch, coriander leaves – ½ bowl.

Preparation method:

In a medium sized bowl mix wheat flour, maida, salt- ½ spoon then add water and prepare a dough a bit tighter than chapathi dough. Add a spoon of oil at last to give a smooth texture keep it a side for 30 minutes.

Grind grated coconut, green chillies, ginger& coriander leaves without water a rough mixture of it.

Cooking procedure:

For stuffing:

Take a pan heat it put with 2 spoon of oil, then add cuminseeds let it crackle. Add semolina to it fry for 2 minutes. Then add grinded mixture to it & add salt then fry for 3mins under low flame. Add sugar to it keep it aside let it cool down.

Now make small balls of poori & stuffing, make small poori’s and stuff the mixture in it & make the poori’s just as parata’s. make sure that the stuffing is not coming out.

Heat the oil in a pan & deep fry the poori’s. Take it out when it is done (crisp).

Now delicious coconut poori’s are ready to serve .

Best serving method: Serve with tomato sauce.

It can stored in air tight containers for 2-3 days.

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Khichadi (Pongal)

Type: breakfast

Serving: 4 to 5

Preparation time: 20min

                                                             

Ingredients:

Moong dal (with or without skin) – 1 cup, Rice – 1 cup, Onion – 1 small size, Green chillies – 3 to 4, Pepper – 1 tea spoon, Cumin seeds (jeera) – 1 spoon, Asafoetida – ½ tea spoon, Curry leaves – 8 to 10, Coriander leaves – 2 stick, Oil & Ghee – 2 spoons each, Salt – 1 tea spoon, Turmeric – 1 tea spoon.

Preparation Method:

Soak rice for 10 min. Put moong dal, soaked rice, pinch of turmeric, pinch of salt, 1 spoon of oil & 6 cups water in pressure cooker. Cook till you get 1 whistle.

Heat oil & ghee in a pan then add pepper, cumin seeds, asafoetida, curry leaves let it crackle. Then add chopped onions, green chillies & fry it. Add tempering to the pressure cooker, add salt to taste & if water is required add it. Bring to a couple of boil with open lid. Add chopped coriander leaves.

Best served with: Serve with ghee on the top and green chutney. 

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Onion Pakoda

Type: Evening Snacks

Serving: 4 to 5

Preparation time: 20min.

                                                             

Ingredients:

Onion – 250grams, Gram Flour – 50grams/4 to 5spoons, Rice Flour – 25grams/2 to 3 spoons, Salt – 1tea spoon, Curry Leaves -10 to15leaves, Green Chilly – 8 to 10, Ginger(optional)-1 inch crushed, Vegetable Oil – 500ml, Cooking Soda-1/2 tea spoon (for crispiness).

Preparation Method:

Chop onion roughly big.

Chop Green Chilies roughly(chilly powder can be used as alternative to chilly -1 tea spoon) then take a bowl put chopped onions, chillies, curry leaves, ginger, gram flour, rice flour, soda, salt mix it well now add 10-15ml of water prepare a mixture.

Heat the oil in a big pan, then start putting the mixture in rough shape  as pakoda’s fry it both the sides until the oil stops bubbles.

Best served with: Tomato sauce/green chutney.

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Kheer

Type: Sweet dish

Serving: 4 to 5

Preparation time: 20min

Ingredients:

Vermicelli – 100gms, Ghee – 1 to 2 spoons, Cashewnut – 8 to 10, Raisins – 8 to 10, Milk – 1 liter, Sugar – 250gms, Cardamom – 4 to 5 (powder it).

Preparation Method:

Heat the pan for 30 seconds. Put ghee in the pan & add cashew fry it till it becomes light brown, then add raisins to the pan. Stir couple of times then remove cashew & raisin keep it separately.

Put vermicelli in the same pan roast it in medium flame till it becomes light brown in color. Boil the milk separately, mix vermicelli to the milk & boil it for 4 mins. Add sugar to it, stir till it dissolves. Add cardamom powder, fried cashewnuts  & raisins.

Now delicious kheer is ready to taste.

Best serving method: Hot & cold.

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