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.