Peas Pudina Rice

You do not require all the vegetables for this and can prepare this rice with readily available ingredients at home very quickly.

Ingredients:

1. Basmathi Rice - 1 cup
2. Chopped onions- 1 cup
3. Green Peas- 1.5 cups
4. Fresh Mint/Pudina leaves
5. Cloves  - 3
6. Turmeric- 1/4 spoon
7. Red chilli powder- 1/2 spoon
8. Pepper powder- 1/2 spoon
9. Pulao/Garam masala - 1 spoon
10. Salt
11. Butter- 2 spoons
12. Oil- 2 spoons

Method:

1.Heat little oil+butter.Add the basmathi rice and saute for 5 minutes.
2.Cook the rice and peas separately in rice cooker adding water.(Ratio-Basmathi Rice:water is 1:1.5)
3.Make sure you cook the frozen peas well,else it tastes very hard and spoils the taste of the rice.
4.In the same pan, add 2 spoons butter,cloves and onion and fry till it turns golden brown.
5.Add the mint leaves.
5.Add salt,turmeric,chilli powder,pepper powder & garam masala. Sprinkle little water and wait till the spices get into the onions.
6.Finally add the cooked rice, mix without breaking the basmathi rice and Serve.
7.You can also add capsicum to this rice.(if available at home)

Bread Upma

 Ingredients:
1.Bread ( 4 slices)
2.Chopped onions-1 cup
3.Chopped Green chillies-2
4.Salt
5.Refined oil
6.Turmeric
7.Chilli powder
8.Mustard 
9.Coriander leaves

Method:
1.Heat oil,add mustard.Then add onions & green chillies and saute till onions turn golden brown
2.Add salt,1/4 spoon turmeric and chilli powder
3. Chop the bread into pieces and add it. Mix well with the onions.
4. Garnish with coriander leaves.
5.Bread upma is ready in five minutes!!                                      

Jeera Milagu Rasam( Cumin +Pepper )

 Ingredients:

1. Thoor dhal ( 3 spoons)
2. Whole black pepper( 1/4 spoon)
3. Red chillies (2)
4. Jeeragam( 1 spoon) 
5. Dhania seeds-1/4 spoon
6. Tamarind (50 g)
7. Rasam Powder( 2 spoons)
8. Turmeric
9. Salt
10. Hing
11. Curry leaves 
12. Ghee for seasoning 

Method:

1.Soak the thoor dhal in water for 20 minutes

2.Grind it in mixie with 1 spoon jeeragam,curry leaves,pepper,dhania seeds,red chillies and little water to form a paste.

3.Soak the tamarind in hot water and drain the water.

4.Add 2 spoons of rasam powder,salt,hing & turmeric to the tamarind water & allow it to boil for 12 minutes.

5.Keep in low flame and add the paste from the mixie to the boiling rasam.Mix it well

6.Add the necessary water and wait till bubbles appear in the corner of the vessel. 

7.Make sure this Rasam is a little thicker than the usual ones.

8.Seasoning with ghee for added taste and aroma: Mustard+curry leaves.

9.Serve hot especially when you are down with cold/fever/bodypain,this rasam is an elixir!Tastes divine

                                         

Paruppu Urundai Kozhambu(Lentil dumpling soaked in tamarind sauce)

Ingredients:

1. Thoor Dhal ( 1 cup)
2. Tamarind (100 g)
3. Red chillies(5)
4. Chopped green chillies (1)
5. Sambar powder( 2 spoons) 
6. Rice Flour( 1 spoon)
7. Refined oil( 2 spoons)
8. Salt
9. Fenugreek seeds(1/4 spoon)
10. Asafoetida
11. Curry leaves

Method:

1.Soak the Thoor dhal in water for 2 hrs.

2.Drain water,add red chillies,salt,asafoetida & curry leaves and grind coarsely in mixie(Dont add water)

3.Heat little oil,add mustard seeds and chopped green chillies.

4.Add the ground dhal paste and saute it for 5 min.

5.Once it cools,add 1 spoon rice flour and make 8-9 small lemon sized balls

6.Heat little oil in a vessel,add mustard,fenugreek seeds &curry leaves and then the drained tamarind water.

7.Add the needed salt,turmeric powder,Sambar powder and allow it to boil for 5 minutes.

8.Slowly add 4-5 dhal balls one by one and wait till the raw smell vanishes and the gravy thickens.Dont keep mixing as the balls will disintegrate.

9.Finally add the remaining balls and cook for sometime.As they cook in the tamarind gravy,they become soft and size increases.

10.Remove from stove and serve hot.

P.S:You can add finely chopped onions/grated coconut to the ground dhal and make balls for added taste

The balls can also be steamed  in Idly plate before adding it to the tamarind water.(If you have lots of time you can try this as well!!:)) I can tell you the time taken for this recipe is worth for its taste!

                                    

Green Gram Dhal

Ingredients:

1.Green Gram - 1 cup

2.Onion -(1-chopped)

3.Tomato -( 1-chopped)

4.Green chillies -(1-chopped)

5.Cumin seeds/jeera-1 spoon
7.Turmeric -1/4 spoon
8.Chilli powder- 1 spoon
9.Fresh lemon juice - 3 spoons
10.Coriander leaves

Method:

1.Soak the green gram in warm water for 4 hrs.
2.Pressure cook the green Gram for 3 whistles until it gets mashed up but does not feel sticky

2.Heat oil,add cumin/jeera,green chillies & chopped onions and saute till it turns light brown.

3.Now add the chopped tomato and cook for 5 minutes.

4.Slowly add the Green gram after mashing it up well and mix.

5.Add salt,chilli powder,turmeric &1 cup water.Cook for few minutes.(You can add garam masala if needed)

7.Switch off stove and add lemon juice and garnish with coriander leaves.

                                            

Bisibela Bath

 Ingredients:

1. Rice -1 cup
2. Thoor Dhal -1 cup
3. Whole Small onions-12
4. Carrots -2(Chopped into thin long pieces)
5. Potato-2(Chopped into small cubes)
6. Peas-100 g
7. Capsicum -1(Chopped into thin long pieces)
8. Drumstick-8 pieces
9. Tamarind-100 g
10. Sambar Powder- 3 spoons
11. Turmeric
12. Salt
13. Gingely oil - 1 Tablespoon
14. Ghee- 2 spoons
15. Mustard & Curry leaves

To Grind:Fry the below ingredients in little oil and grind to form a fine powder.

1.Chana Dhal- 2 spoons

2.Dhania seeds- 2 spoons

3.Shredded coconut- 2 spoons

4.Red Chillies - 3

5.Khus Khus/Poppy seeds-10 g

Method:

1. Pressure cook the rice and Thoor dhal together for 4-5 whistles.(Add more water than for regular rice and cook for 2 extra whistles as the rice should get mashed up well)

2.Heat oil in Large kadai,add onions.Saute till it turns brown.Then add carrots,potatoes,peas,drumstick,capsicum one by one.

3.Sprinkle water every 3 minutes.Close the kadai with lid and cook till vegetables turn soft.

4.Once the vegetables become supple,add the drained tamarind water,salt ,turmeric & sambar powder and allow it to boil for 10 min till the raw smell vanishes.
5. Add the powdered spices and mix well.
6.Finally add the cooked rice+dhal,mash and mix well in the kadai.
7.Seasoning:Gingely oil+mustard+curry leaves
8.Add 2 spoons ghee.
9.Serve with papad and any raita.