Vegetable Brinji Rice

Ingredients:

• Ordinary rice - 2 cups
• Mix vegetables - 4 cups
• Onion - 2
• Tomato - 2
• Green chilli - 4 to 5
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Biriyani masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Mint leaves - little
• Coriander leaves - little
• Salt - as required

For Grinding:

• Garlic flakes - 4
• Ginger - small piece
• Fennel seeds - 1 tsp

For seasoning:

• Oil - 2 tbsp
• Ghee - 2 tbsp
• Staranise - 1
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom - 2
• Brinji leaves - 2
• Fennel seeds - 1 tsp

Method:

First wash & soak rice for 20 minutes. Grind the ginger, garlic & fennel seeds into a paste. Add very little water while grinding. Then take a pressure cooker, add ghee and oil. When it becomes hot, add staranise, cinnamon, cardamom, cloves, brinji leaves & fennel seeds. Then add thinly sliced onion, slit green chillies. Fry onion till it changes into transparent. Then add ground masala & stir well till the oil gets separated.

Then add chopped tomatoes, mint, coriander leaves, red chilli, garam masala, biriyani masala, turmeric & salt. Then add the vegetables & cook for 2 minutes in medium flame. Then add soaked rice. Add required water. Close the cooker & wait for 2 whistles to come. Then remove from the gas. After 5 minutes open the cooker. Serve with raitha & papad.

Easy Sheera Prasad

Ingredients :

• Sooji [ rawa ] - 3/4 cup
• Ghee - 1/2 cup
• Wheat flour - 1/4 cup
• Sugar - 3/4 cup
• Water - 2 1/2 cup
• Mix nuts - 2 tbsp
• Cardamom powder  1 tsp

Method :

First  take  one  non- stick  kadai, add ghee to that when its melts add sooji and wheat flour to that and mix well. Keep stir till it change the clour. Then add sugar and water. Stir  continuesly  add  dry fruits and cardamom powder. Cook till ghee spreated. Serve  hot and enjoy. 

Menthaya Puli Kuzambu

Ingredients :

• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Black pepper - 1 tsp
• Methi seeds - 1/2 tsp
• Channa dahl - 3 tsp
• Dry red chilies - 6 to 7
• Garlic flakes - 2
• Grated coconut - 1/4 cup
• Small onion - 1/4 cup  [ here i used papdi and drumstick you can use any village vegetables ]
• Asafoetida - 1/4 tsp
• Salt - as required
• Tamarind - 2 tsp [ paste ] you can use pulp also
• Turmeric powder - 1/2 tsp
• Jaggery - little

For seasoning :

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

Take a vessel, add oil. When its becomes hot, add mustard seeds along with dry red chili. When the mustard seeds pop, add small onion, garlic flacks. Fry for 5 minutes in low flame. Then add tamarind paste along with required water. Add salt, turmeric, asafoetida, and jaggery. Mix well and allow to boil.  Mean time  dry roast  cumin seeds, pepper, coriander seeds, methi seeds,  channa dal till nice aroma comes.  Then fry dry red chilles and grated coconut in little oil till its change in to light brown. then grind all together adding little water and make a  paste.  Then add this ground masala to the kuzambu. Allow to boil 10 minutes more. When the kuzambu gets ready remove from the gas and add 2 tsp of seasame oil. Garnish with curry leaves.  Serve with hot steamed rice.

Aval Javvarisi Payasam

Ingredients :

• Aval [ poha ] - 1/2 cup [ washed and soaked ]
• Javvarisi [ sago ] - 1/4 cup
• Jaggery - 1/2 cup
• Milk - 1 cup
• Water - 11/2 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tsp
• Cashew nuts - 2 tbsp

Method :

First soak jaggery in hot water, mash it well. Then heat till it completely melt. Then strain and keep aside.  Wash sago, add water and cooked well. It should be soft and transparent. Then take wash and soaked poha. Mean time keep a big vessel, add ghee and saute poha for 2 minutes, then add jaggery  allow to boil in low flame for 5 minutes.  Now add cooked sago  to  that,  and  allow to boil till it becomes thick. Fry cashews in ghee till it changes to golden brown and add it to the payasam. Finely add boiled and cool milk to the payasam along with cardamom powder. Serve warm and chilled. 

Kesar Lassi

Ingredients :

• Chilled thick curd - 1 cup
• Sugar - 2 tbsp
• Chilled milk - 1/2 cup
• Cardamom powder - 1/4 tsp
• Saffron [ kesar ] - a pinch [ soaked in a warm milk ]

Method :

Take a mixer grinder, add all ingredients and blend till it becomes thick and mixed nicely. Then pour it in a glass tumbler and garnish with chopped nuts or milk masala. served chilled. your tasty kesar lassi is ready.

Easy Masala Bath

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 20 minutes ]
• Onion - 1 big length wise cut 
• Tomato - 1 [ cut in to thin pieces ]
• Vegetables cut into cubes - 1/4 cup
•  [ flower, beans,  carrot,  peas, and potato ] 
• Salt - as required
• Cashews - 5 to 6
• Sugar - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 11/4 tsp
• Coconut milk - 1/2 cup
• Curd [ or] fresh cream - 1 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp

Masala paste :

Grind 1 onion, 1 small tomato, ginger small piece, green chili 1, garlic flakes 1 grind all together in a mixer to a smooth paste. This you can prepare previous day and keep in frezer

Method :

Take a pressure pan,  add ghee and oil together. When its becomes hot, add sliced onion along with cashews, and fry till  its change in to golden in colour. Then add ground masala stir well. Then add all dry masalas and mix well. Add coconut milk and soaked rice and required water. Now add cut tomatoes and little sugar.  Sprinkle garam masala powder and close the pan. Wait for 3 whistle to come. Then remove from the gas. After the pressure goes, open the pan and gently mix up and down. Your tasty masala rice ready to serve.  Serve with wafers or papad. Garnish with chopped coriander leaves.

Easy Cooker Kandvi Recipe

Ingredients :

• Besan - 1 small glass
• Curd - 3 cups [ thick ]
• Ginger chili paste - 1 tsp
• Haldi - 1/2 tsp
• Salt - as required
• Water - little
• Coriander leaves- 1 tsp [ finey chpped ]
• Carrot - 1/2 [ peel and grated ]
• Fresh grated coconut - 1 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Oil - 1 tbsp

Method :

Take one vessel add  besan, curd, turmeric salt and mix well  [with the help of  whisk ] just add little water. Then keep it on the pressure cooker. Allow to come 5 whistle. Then remove from the gas. When the pressure leaves open the cooker and nicely whisk. Mean time greased the plates with oil. [ both sides ] Put the batter [ should be thick ] on the plate, spread the batter very thin and  allow to become cool, then make a lines  then   roll  the kandvi and arrange in the plate.  Season the mustard seeds and pour on the  top of kandvi.  Garnish with chopped coriander leaves, grated carrot and fresh coconut.