HIGH PROTEIN PULAV

INGREDIENTS:

Sprouted Greengram             1/2 cup

Basmati Rice                         1 cup

Ginger garlic paste                1 Teaspoon

Split Green chili                    4 nos

Coconut milk                         1 cup+1/2 cup water

Bayleaf                                   2 pieces

Cinnamon                              a bit

Cardamom                             3 nos

Cloves                                    3 nos

Onion- length wise cut           4 Table spoon

Mint leaf                                  10 nos

Oil                                           1/4 cup

Salt                                         To Taste




PROCEDURE:

Wash and soak greengram for 10 hours.Remove water and tie that loosein a wet cloth.Next dayyou will get sprouted gram.Cook this greengram with 1/2 cupof water and ittle salt in a pressure cooker for 2 whistle and keep aside. Now wash and soak Basmatirice for 30 minutes. Drain the water and keep aside.Keep the pan on the stove  add the given oil and add spices one by one.After 2 minutes of fryingthe spices,add gingergarlic paste,split chili,sliced onionand saute for 5 minutes.Add the coconut milk,water and salt to taste.When it starts boiling add the Basmatiriceand pressur cook for 2 whistles and keep the temperture low for 3 minutes and switch of the stove.After 15 minutes open the cooker,add the cooked sprouts and chopped corianderleaves and mix well. Now high protein Pulav is readyto serve this with carrot and coocumber Raita        

LEMON RICE

Ingredients:

Rice                                    4cups

Water                                  3cups
Peanut                                 1/4 cup
Channadhal                         1/4 cup
Uriddhal                              3Tablespoon
Mustard                               2Tablespoon
Redchilli(split)                    10 nos
Greenchilli(spilit)               4nos
Ginger                                 2"bit(finely chopped)
Asafoedita                           1 1/2 teaspoon
Curryleaf                             20 nos-chopped
Gingeley oil or cookingoil  6tablespoon
Turmeric powder                 3teaspoon
Lemonjuice                          3/4 cup
Salt                                       to taste
Sugar                                    1/2 teaspoon

Taste Enhancing Powder:

Dry roast 10 nos Redchilli ,2tablespoon coriander seed,
1tablespoon Uriddhal,1/2 teaspoon fenugreek.Dry grind coarsely and Keep it aside

Procedure:

Cook the rice in the given amount of water.Keep it in a tray and spread well.Heat the oil in a pan and do the seasoning with Mustard,Redchiili,Channadhal,Uriddhal,asafoedita,ginger,greenchilli Curryleaf and switchoff the stove.Now add  turmericpowder,salt, Lemonjuice and sugar and mix well.Transfer the seasoning to the spreaded rice and add the taste enhancingpowder.Mix uniformlywell without smashing the rice.Garnish with chopped corianderleaf and serve withfried Vathal,Vadam and pappad.

VEN PONGAL

INGREDIENTS:


1)  Moong Dhal          1cup

2)  Rae Rice                4cups

3) Ghee                        3/4 cup

4) Cashew nut              30 nos

5) Salt                          To Taste

6) Cumin seed              2 Table spoon

7) Pepper                      2 Tablespoon

8)Ginger( choppedfine)2 Table spoon

9) Green chilli(ct to long pieces) 2

10) Curryleaf               20 nos

11) Asafoedita             3/4 teaspoon



PROCEDURE:


Dry roast Moong Dhal in a pan and mix with Rice.Wash well and add 12 cups of water and desired salt.Pressure cook this for 4 whistles. Remove fromfire. After opening the cooker,mash the cooked rice and Dhal well and keep aside Heat 3/4 cup of ghee. Addcashew,chopped chilli,ginger,pepper,cumin seed ,Asafoedita and curry leves.When the cashew turns brown,add this mixtureto the cooked Pongal and mix well.

Coconut Rice

INGREDIENTS:

Red chilli                                 6

Ginger                                     a bit - 1 inch 

Green chilli                             2

Mustard                                  2tea spoon

Channa Dhal                            2 table spoon

Urad Dhal                                 1 table spoon

Asafoedita                                 1/2 teaspoon

Rice                                         3 cups

Oil                                           2 table spoon

Curry leaf                                12nos

PROCEDURE:

Wash and cook the rice and spread it in a wide mouthed vessel. 
Heat the oil and season red chiili, mustard,channa dhal,uraddhal asafoedita and cut green chilli.
Add this with the instant ready mix coconut powder to the cooked rice.
Mix well by adding 1/4 teaspoon of sugar.
Now taste it and add salt if necessary.

Curd Rice

Ingredients:

1. Rice - 1 cup cooked in 4 cups of water
2. Milk - 1 cup
3. Curd / Yogurt - 2 cups
4. Green chilly - 2 nos
5. Salt to taste
6. Ginger - 2 inches piece
7. Mustard - 1.5 teaspoons
8. Asafoetida - 0.5 teaspoons
9. Curry leaves - 3 teaspoons
10. Oil - 1 teaspoon
11. Chopped Cucumber and coriander for decoration
12. Raisin - 1 tablespoon

Procedure:

• Cook the rice in 4 cups of water and mash with a ladle
• Add salt, milk, curd to the rice
• Heat oil and season with mustard, asafoetida, green chillies, ginger and curry leaves and transfer to the mixed rice
• Mix thoroughly
• To enhance taste, you can add 2 fried  more-molagai's
• Garnish with coriander and cucumber (carrot scrapings can also be used instead of cucumber)

Tomato Rice

Ingredients:

1. Rice - 1.5 cups
2. Tomato - 6 nos
3. Big onion - 1 nos
4. Ginger paste - 2 teaspoons
5. Garlic paste - 1 teaspoon
6. Split green chillies - 3 nos
7. Coriander powder - 2 teaspoons
8. Chilly powder - 2 teaspoons
9. Garam masala powder - 1/2 teaspoon
10. Ghee - 1 tablespoon
11. Oil - 1 tablespoon
12. Salt to taste
13. Cashews and raisins - optional 2 tablespoons
14. Chopped coriander leaves - 1/4 cup

Procedure:

• Wash and pressure cook the rice in 2.5 cups of water
• Heat a pan and roast cashewnut and raisin in ghee. Keep it aside
• In the same pan, add little oil, ginger paste and garlic paste and fry for 3 minutes
• Add onions and sautee till it becomes glossy
• Now put garam masala powder, tomatoes, salt, turmeric powder and keep stirring till the tomatoes get cooked
• Now add chilli powder, coriander powder and sautee for 5 minutes
• Switch off the flame and add the cooked rice, cashew and raisins and mix uniformly
• Garnish with coriander leaves

Bisibela bath

Ingredients:

1. Rice - 1.5 cups
2. Toor Dhal - 1 cup
3. Turmeric powder - 1 Teaspoon
4. Small onion - 2 handfuls (Alternate - use big onion cut into 8 pieces - 1 nos)
5. Carrot - 1 nos
6. Green peas - 1 handful
7. Beans - 5 nos (optional)
8. Cinnamon - 1 inch piece
9. Cloves - 4 nos
10. Cardamom - 2 nos
11. Ghee - 2 tablespoons
12. Oil - 2 tablespoons
13. Coconut scraping - 3 tablespoons
14. Red chilly - 10 nos
15. Coriander seeds - 1 heap tablespoon
16. Channa dhal - 1 heap tablespoon
17. Curry leaves - few nos
18. Fenugreek - 1/2 teaspoon
19. Salt to taste
20. Tamarind - 1 lime size
21. Jaggery - 1.5 teaspoons (optional)

Procedure:

• Wash rice and dhal together
• Pressure cook (with weights) with turmeric powder in 8 cups of water (do not add salt)
• Fry the cinnamon, cloves and cardamon with a bit of ghee. In the same pan roast channa dhal, red chilly, coriander seeds and fenugreek to golden color.Add coconut scrapings to the fried spices till it becomes golden brown in a low flame
• Then let it cool and powder the ingredients from the pan smoothly
• Extract the tamarind juice from the lime sized ball in 5 cups of water and allow it to boil with salt and jaggery in a big vessel
• Sautee the onions with little oil
• When the tamarind water is boiling, add sauteed onions, carrot, peas and the optional beans
•  If you prefer more spice, add 1 teaspoon of plain chilly powder to the boiling tamarind water
• After the vegetables boil, add the ground powder and allow it to simmer for 5 to 10 minutes
• Now add the cooked rice and dhal to this mixture
• Stir well to avoid lumps and allow it to simmer for 5 minutes
• Heat the remaining oil and ghee together and roast cashewnuts
• Add the cashewnuts to the bisibela bath and garnish with coriander leaves

Mango Rice

Ingredients:

1. Raw Rice  - 1 cup
2. Water - 2 cups
3. Mango - 1 nos
4. Turmeric powder - 1 spoon
5. Channa dhal - 1 tablespoon
6. Mustard - 1 teaspoon
7. Asafoetida - 1/2 teaspoon
8. Gingelly oil - 3 tablespoons
9. Red Chillies - 4 nos
10. Green chilly - 6 nos
11. Curry leaves - 10 leaves
12. Salt to taste

Procedure:

• Cook the rice with 2 cups of water (Rice should not be mashed or soggy)
• Peel the mango skin and scrape it
• Heat oil and season it with mustard, channa dhal, asafoetida and red chilly
• Grind six green chillies, 1/2 teaspoon of mustard seeds and two tablespoons of mango scrapings coarsely and add it to the pan.
• In the same pan place the remaining mango scrapings with salt and turmeric powder and sautee it for 5 minutes
• Mix the rice with the sauteed mango scrapings mixture and stir well
• A pinch of sugar can be added (optionally) for taste
• Add coriander leaves for decoration

Urad Dhal Rice

Ingredients:

1. Rice-1cup
2. Urad  dal-1/4 cup
3. Fresh coconut ( scraped)-1cup
4. Fenugreek-1teaspoon
5. Salt to taste
6. Gingely oil-1Table Spoon

Procedure:

• Roast urad dhal in a Dry pan to golden colour
• Remove and mix with the rice and wash well
• Add 3 to 3 ½  cups of water  (depends on the variety of rice ) salt ,fenugreek, oil and coconuts scrapings and cook well
• Remove and eat with Avial and coconut Thuvaiyal ,Appalam or onion Vadagam

Kootan Sadham

Ingredients:
Rice - 1 cup
Toordhal - 1/2 cup
Water - 2 glasses
Banana (Raw) - 1
Brinjal big - 1/2
Drumstick - 1
Beans - 10 nos
Cluster beans - 10 nos
Mangoes - 1/2
Carrot - 1
Amaranth leaves - 1/2 bunch
Garlic - 5 pods
Cut Onion - 1/2 cup
Chilli powder - 3 teaspoons
Coconut Scrapings - 1 cup
Cumin seeds - 1 Heap teaspoon

Procedure

• Wash and mix rice and dhal.Cook with 1/2 teaspoon of turmeric powder
• Then add all vegetables with 2 tablespoon of tamarind paste
• Meanwhile grind chilli powder, coconut scrapings, cumin seed, cut onion and garlic coarsely
• Now add cut greens, salt and ground masala
• When all the things are cooked. Remove from fire
• Now heat 1/4 cup of gingelly oil and add 2 tablespoon of urad dhal, 2 teaspoon of mustard and 3 nos red chilli
• When the seasoning turns golden color
• Add this to the mixed rice
• Fry 6 nos of onion vadagam in oil and make it into small bits and add with curry leaves
• Add this to the rice