PUDINA RICE

Ingredients:

Rice -2 cup(soak for 1/2 an hour)

onion -chopped

tomato -1 medium(chopped)

potato -2 (cut to cubes)

ginger-garlic paste -1tbsp

cloves -2

nutmug powder -1 tsp

cardomom -1 crushed

cinnamon -1 small stick

oil -1 tbsp

ghee -1 tbsp

For paste:

pudina -2 bunch

green chilli -5

red chilli -3

Method:

1.pour 1 tsp of ghee and fry the soaked raw rice for 5 mins in medium flame

2.Remove the rice and keep it aside.

3.Now add rest of the oil and ghee to the pan.

4.Add cloves,cardamon,cinnamon,nutmug powder and fry.

5.Add onion to it .add a pinch of salt to onion to enable faster cooking of onion.

6.Once the onion becomes translucent,add tomato and fry it till done.Add potato cubes and cook. 7.Add the ground paste to it and stir it for 5-10 mins and then add 3cups of water to it.

8.Add rice.Pressure cook for 2 whistle and switch off the flame. Serve it with cucumber raita.

Note:you can garnish with roasted cashews.

IYENGAR PULIOGERE

Ingredients:

Raw rice -1cup

Tamarind -to the size of a lemon

Channa Dal - 2tsp

Black gram dal -2 tsp

Asafoetida -1/4tsp

Fennugreek(menthya) - 1/2tsp

Dry red chillies -8

Gingiley oil -1table sp

Dania -2tsp

Salt -2tsp

Turmeric powder - 1/4 tsp

Pepper -1/2 tsp

Jeera -1/2 tsp

Jaggerry -1tsp

Method:

Cook rice and then add 1tsp of gingiley and toss rice and keep aside.

Soak tamarind in warm water and extract thick pulp.

Now fry dannia,red chillies, channa dal. urad dal, pepper, jeera, and fennugreek in a hot pan and powder it.

In a pan heat oil and add 1/2tsp mustard, 1 tsp channa dal, 1 tsp black gram dall, asafoetida and curry leaves. allow musturd to splutter and then add the tamarind pulp, turmeric powder and salt and let it to boil till the oil separated. Now slow down the fire and add the powdered ingredients and jaggery. Stir well. The mixture is ready

Mis the mixture to rice and mis well.

Note:

The mixture could be refrigerated for a long time and could be used as and when required.

SWEET PONGAL

Ingredients:

Raw rice - 1cup

Green gram dall - 1/4 cup

Jaggery(powdered - 1cup

Cardamom - 6

Ghee - 2table spoon

Cashew nut -20

Method:

Dry greengram dall in hot pan till brown. Take rice , fried dall and 4cups of water in a separator and pressure cook till done. Take out the mixture from the cooker,transfer it in to a cook and serve ware, add jaggery and stir well. Keep it over low flame and keep stirring till the jaggerry dissolves. Add half the quantity of ghee and stir well and remove from the flame. In the remaining ghee fry cashewnuts till golden brown and add to pongal. Add powdered cardamom and stir well.

Note:

Instead of water if cooked in water and milk in the ratio 1:1 the taste would be enhanced.

A tasty and healthy recipie makes one happy

Any one can cook............. In addition to taste the recipies with health conscious is the best for happy and healthy living.......... Let us enjoy cooking