Tendli Masala Rice

Ingredients:

• Tendli - 1 cup (cut into thin slices)
• Basmati rice - 1 cup (soak in water for 20 mins)
• Ghee - 1 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Cardamom - 2
• Cinnamon - 1 small stick
• Cloves - 2
• Methi seeds - 1/4 tsp
• Green chilli - 2 (slit)
• Curry leaves - little
• Asafoetida - A pinch
• Red chilli powder - 1 tsp
• Grated coconut powder - 1/4 cup
• Salt - As required

For Masala powder:

As per the measurement mentioned above in the ingredients, take cloves, cinnamon, methi seeds, cumin seeds, shahjeera (1/4 tsp), grated coconut & 2 tbsp seasame seeds.

Fry all the ingredients & make a powder of it in a mixer.

Method:

Heat ghee & oil in a kadai. Put mustard seeds, cumin seeds, cardamom, cinnamon, slit green chilli, curry leaves, methi seeds & asafoetida. When it crackles, add tendli, rice & saute on a medium flame for 2 mins. Add all other masala powder & mix well. Then add 2 cups of hot water, transfer to the pressure cooker & wait for 3 whistles to come. After the pressure goes, open the cooker & garnish with coriander leaves.

Sabudna Idli [ javarisi ]

Ingredients :

• Sabudana - 1 glass
• Idli rawa - 1 glass
• Fresh curd - 2 glass
• Salt - asrequired
• Cooking soda - 1/4 tsp
• Water - little

Method :

Take a bowl, mix all ingredients expect cooking soda. Mix and keep in a bowl.[ furnment ] If you want to prepare for breakfast mix it  in  the night otherwise if you want to make it  in the evening mix it in the morning. Before making  idlies  add  cooking  soda  and  mix well. Then apply little oil in the idli stand keep one cashew and then add batter and  boil  for 10 minutes. Your tasty  idli  is   ready serve with  sambhar  and  melagai  podi.

Thattu Idli

Ingredients:

• Idli rice - 3 glasses
• Raw rice - 1 glass
• Urad dal - 1 glass (extra 2 tbsp Urad dal)
• Methi seeds - 1/2 tsp

Method:

1. Soak all the ingredients together for 4 hours like idli batter.
2. Grind & keep for 8 to 10 hours for fermentation.
3. Apply oil in the plate & boil for 10 minutes.
4. Wait for 2 minutes & then remove from the plate.

Your thattu idli is ready. Serve with chutney & sambhar.

Kadamba Sadam

Ingredients:

• Raw rice - 1 cup
• Tuvar Dal - 3/4 cup
• Cut Vegetables - small piece

(White pumpkin, Brinjal, Tomato, Beans)

• Tamarind - 1/2 tsp
• Turmeric - 1/2 tsp
• Coriander leaves - little
• Salt - As required 

For grinding masala:

• Channa dal - 1 tsp
• Red chilli - 5 to 6
• Coriander seeds - 2 tbsp
• Methi seeds - 1/2 tsp
• Black pepper, jeera - 1 tsp each
• Grated coconut - 3 tbsp
• Oil - 2 tbsp

For seasoning:

• Mustard seeds - 1 tsp
• Urad dal -  1 tsp
• Curry leaves - little
• Asafoetida - little

Method:

Wash the rice, add more water & pressure cook the rice. Fry the masala & make into a smooth paste. Chop the vegetables. Then take a kadai & add oil. When the oil becomes hot, add the seasonings & chopped vegetables. Fry for a minute, add turmeric & required water along with tamarind paste & mix well. The add salt to it. When the raw smell goes, add boiled tuvar dal & mix well. When it starts boiling, remove from the gas. Add the kuzhambu to the rice & mix well. Add ghee & coriander leaves Make it watery like kichidi.

Karai kudi karikai [ vegetable ] Mandi

Ingredients :

• Drumstick - 1 [ cut into small pieces ]
• Avarakkai [ broad beans ] - 4 to 5 [ cut in to pieces [
• Potato -1 [ peel and cut into cubes ]
• Vazakkai - 1 [ peel ans cut in to cubes ]
• Carrot - 1 [ peel and cut in to small pieces ]
• Brinjal - 2 [ cut in to pieces ]
• Green moong - 1 cup [ boiled ]
• Small onion - 10 [ peeled]
• Red tomato - 1 big [ chopped ]
• Raw  mango - small piece
• Or tamarind paste - 1/2 tsp
• Green chilli - 6 to 7
• Garlic flakes - 2 [ optional ]
• Mandi - 1 cup [ rice water ]
• Rice flour - 2 tbsp
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder 1 tsp
• Jaggery - small piece
• Curry leaves - few

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Methi seeds - 1/4 tsp
• Asafoetida - a pinch
• Oil - 3 tbsp [ seasame ]

Method :

First take a cooker, add oil. When the oil becomes hot, add seasoning. Wait for a second when the mustard seeds pop and the dal change in colour, add onion, tomato, garlic, and  green chilli. Mix well then add boiled moong and other vegetables one by one. Add salt and mandi [ wash the  rice and take the water, this called mandi ] rice flour, turmeric, red chilli powder, little jaggery.  Close the cooker and wait for 2 whistle to come.  After the pressure leaves open the cooker and boil for 2 minutes more. Garnish with curry leaves. Serve with rice and roti.

Paneer Biryani

Ingredients:

• Paneer - 250 gms
• Fried Onion - 2 tsp
• Onion - 2 (Sliced)
• Tomato - 1 (Sliced)
• Basmati rice - 1 glass (soak for 20 mins in water)
• Curd - 1 cup
• Turmeric - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Biryani masala - 1 tsp
• Salt - As required
• Red Chilli powder - 1 tsp
• Pudina - little
• Coriander leaves - little

For Seasoning:

• Bay leaf - 1
• Cinnamon - 1 small stick
• Black pepper - 3 to 4
• Cardomom - 3
• Cloves - 3

Method:

First take a bowl, mix curd, ginger garlic paste, salt, turmeric powder, red chilli powder & biryani masala powder. Add paneer cubes & mix well. Keep aside for 20 mins. Then soak rice for 20 mins. Now take a pressure cooker, add oil & ghee or butter. When it becomes hot, add all the seasonings. Then add sliced onion, mint, coriander leaves & mix well. Then add soaked rice, soaked paneer cubes,  water, a pinch of biryani masala, saffron milk, required salt & mix well. Close the cooker & wait for 3 whistles to come. Your Paneer Biryani is ready. 

Mango Payasam

Ingredients :

• Basmathi rice - 2 tbsp
• Milk - 2 cup
• Sugar - 2 tbsp
• Mango plup - 11/2 cup
• Kesar - 1 pinch [ disolve in little warm milk. ]
• Ghee -1 tsp
• Cashews - 6 to 7
• Mango pieces - little
• Cardamom powder - 1/2 tsp

Method :

First powder the rice in a mixcer. Soak kesar in warm milk.  Then add rice power and milk in a vessel, and keep it   in the cooker and  wait  for 3 whistle  come. After the pressure goes, open the cooker and remove the vessel and pour it to  a deep bottom vessel,  [ in case if the rice become thick, put it in the mixer ]  then add sugar, kesar, and allow to boil for 5 minutes in low flame. Then if required add more milk and cardamom powder. Mix well. When it's completely cool, add the mango pulp and mango pieces.  Fry cashew nuts in the ghee and add it to the payasam. Enjoy your  mango payasam.