Bisibele bath

Ingredients

1.  Rice - 2 small glass
2. Toor dhal - 1small glass
3. Onion - 2 cut in cubes or small onion - 10 /15 Nos. 
4. Tomato - 2
5. Vegetables like carrot,  beans, turnip,  brinjal,  peas,  chow chow - 1/2 kg
6. Sambar powder - 2spoon 
7. Bisibele bath powder - 1spoon
8. Turmeric powder 
9. Salt 
10. Mustard seeds, red chilly for seasoning
11. Oil for cooking and ghee for finishing touch
12. Tamarind - 2 gooseberry size soaked in water and pulp taken. 
13. Hing -2 pinch

Method of preparation :

1. Rinse rice,  soak for 10mins and cook seperately in cooker and keep it aside. 
2. Rinse dhal in water and cook in cooker seperately with turmeric powder and 1/2 spoon oil. ( 1whistle and Simmer for 5mins) 
3. Wash  ,peel and cut vegetables,  slender and long. 
4. Peel, cut onions and tomatoes.  If small onion add full , if big onion,  cut as big cubes. 
5. In a pan in stove,  pour little oil, add all cut vegetables, tomatoes and little salt and fry for 1/2 a min, till the raw smell disappears. 
6. Open the lid of cooker, where dhall is present and check if dhal is cooked properly. Add the contents in pan , along with onion,  add Sambar powder,  bisibelebath powder, salt,  tamarind pulp ( add little by little,  as per taste) ,add 1or 2 glass of water. 
7. Now,  close the cooker lid and keep till one whistle. 
8. Now, once pressure released,  open the cooker lid , add rice and keep in stove in simmer heat.  Keep stirring and bring to boil and check for taste. If needed,  add more salt,  red chilly powder or tamarind paste. 
9. Keep the pan in fire ,pour 2spoon of oil,  season with mustard seeds, one full red chilly,  hing,  curry leaves and add to the contents on cooker. 

Add a spoon or two of ghee in cooker. Now bisibelebath is ready.

Tomato pulao/biryani

Ingredients

1. Rice-2glass. 
2. Tomatoes - 7
3. Onion - 2
4. Ginger - 1 inch
5. Purina leaves - 10 leaves
6. Garlic - 6
7. Elaichi-2
8. Bay leaf -1
9. Cinnamon -2inch broken
10. Cloves - 4
11. Saunf - 1/2 spoon
12. Oil 
13. Salt
14. Red chilly powder - 1 spoon

Method of preparation 

1. Cut onions -long slender ( use small onions if available) 
2. Cut to tomatoes - thin long
3. Ginger, garlic. - grate it ( crush or blend if possible) 
4. Rinse rice in water and soak for 5to 10mins. 
5. Keep cooker in stove,  pour oil little more. You can add little ghee. 
6. Add all masala items .
7. Add onion ,mint leaves, ginger, garlic. Saute well.  You can add little curd ,optional. 
8. Add tomatoes. Fry well. 
9. Add red chilly powder,  salt & fry well. 
10. Add 4  or 5 glasses of water ( double the way of rice or little more ) 
11. Add rice to this boiling water.
12. Check for salt and chilly. 
13. Close the lid and wait for a whistle. Simmer for 5to 10mins. 
14. Remove from fire. Once pressure released,  open lid. Mix rice and add some ghee on top. 
15. You can add fried bread pieces and mix it. 
16. Use Raitha or curd for side dish. 

Moong dhal fry -very simple and tasty

Ingredients 

1. Moong dhal - 1glass
2. Jeera - 1spokn
3. Mustard
4. Turmeric 
5. Onion -1
6. Tomato -1
7. Garlic  -3
8. Curry leaves 
9. Red chilly or green chilly -2
10. Oil
11. Haram masala powder for chapati - optional

Method of preparation 

1. In a cooker in fire,  in oil, add mustard. Once splutters
2. Add jeera, hing, red chillies cut into pieces, onion cut in pieces, garlic pieces and saute well. 
3. Add tomato pieces,  turmeric,  Moong dhal ( rinsed in water once) ,add 2glass of water. 
4. Add red chilly powder if needed. 
5. Add salt. 
6. Close lid and leave for 1or 2whistles 
7. Once pressure released, open the lid and mix well with spatula and keep in fire.  
8. Check for consistency and salt.  If less water,  add some more water. If more water. Keep in stove and allow to boil to get thicker. 
9. Check for salt and garnish with coriander. 
10. Now it's ready to Serve/ taste..

Sundal or Pulses fry

Ingrqedients

1. Any pulses except toor dhal - 1glass
2. Onion -1
3. Curry leaves if available 
4. Oil for seasoning
5. Mustard seeds
6. Ginger - 1 inch Grated
7. Garlic - 2 or 3 Grated or cut 
8. Red chilly powder -1/4spoon
9. Dhania powder -1/4 spoon. 
10. Coconut grated - 1spoon. 
11. Salt for taste
12. Hing 1pinch

Method of preparation 

1. Cook any dhals in cooker ( except Moong dhal)  with 3glasses of water) 
2. Dhals like black  channa ,kabuli channa,  Rajma needs to be soaked in water for 6to 8hrs. 
3. Strain extra water and prepare Rasam with tamarind ,Rasam powder, tomato ,garlic & salt. 
4. Keep pan in stove,  add oil,  season with mustard seeds,  little jeera,  hing ,curry leaves. 
5. Add cut onions, long slender sliced. And saute it till translucent. 
6. Add grated ginger, garlic
7. Add the cooked dhals in the pan,  add red chilly powder,  Dhanya powder,  Garam masala (optional) powder, salt. 
8. If very add little  strained water  .
9. Finally when blended,  water becomes dry,  add grated coconut,  parsley leaves for garnishing. 
10. Now Sundal is ready to be served with chapati, Bread,  plain,  or as a side dish for any rice. 

Moong dhal Payasam

Ingredients :

1. Moong dhal or Paruppu Paruppu - 1small glass
2. Elaichi -3
3. Jaggery - 150 grams or same 1glass measure of Jaggery pieces
4. Milk -1/2 glass 
5. Ghee -1spoon
6. Cashewnut - 4 or 5

Method of preparation :

1. Rinse Moong dhal in water once. 
2. Take a cooker,  put Moong dhal , water 2glass and close the lid and keep on stove &  allow 1whistle. 
3. Once pressure released,  open the lid, check for water, if more water take in a vessel and keep it aside for Rasam. If very less water, add some water,  put Jaggery pieces and keep on stove and allow it to boil. 
4. Crush the elaichi or cardamom with a stone or a mixer or at least break the skin and segregate the seeds inside and put inside the cooker .
5. Add some milk in cooker and allow if boil till right consistency.  
6. In a pan,  in a spoon of  ghee , add cashew nuts and fry and add it to the cooker. 
7. Now the delicious Payasam is ready to taste.. 

All palak or Palak Paneer.

*Alu Palak Sabji*
Ingredients :

1. Palak -.1 bunch
2. Jeera - 1 spoon
3. Potatoes - 2 or Paneer 
4. Turmeric powder
5. Garam masala powder
6. Green chillies - 1 or red chilly powder. 
7. Garlic cloves -2 or 3
8. Ginger grated - 1/2 inch
9. Onion - 1 or small onions -5/6
10. Cream of milk or milk.  

Clean palak and cut into pieces.
In a vessel,  boil water and put the palak leaves and turmeric powder, salt .  Boil till  the stem becomes soft.

Boil potatoes and cut into pieces and keep aside.

In a pan,  fry chopped onions,  chopped garlic,  jeera,  green chilly or use chilly powder, 

Put the fry items in the palak vessel.  If more water, strain it and keep it.  ( you can add little pepper powder and drink as soup)
Use the blender to mash it.

In the pan in stove ,  in little oil,  add jeera, then the blended mixture.Add cut boiled potatoes  or paneer cubes ( fried in ghee or oil) . Check if spicy Else add little red chilly powder and a pinch of Garam masala  powder.  Once it boils for 2secs, the bubbles appear on top. You can put off fire.Yoi can add little cream or little milk at end. 

Make Jeera rice or chapati to have this as side dish.

Beetroot kurma

Ingredients :
1. Beetroot - 3 for 2/3 times.
2.onion - 2
3.red chilly powder
4.Garlic - 5 /6
5.Dhanya powder - 1spoon
6.coconut - 1/4 grated
7.Turmeric
8.Saunf - 1/2 spoon
9. Pattai - 1 inch
10. Lavang/cloves - 2

Method
1. Fry diced onions and Saunf
2. Grind cococunt,  fried onions,  Saunf,  Dhanya powder in mixie with water. 
3. Cut beetroot into slightly bigger pieces, bigger than Palya. 
4. In cooker,  add oil,  add Pattai,  Lavang, curry leaves,  and beetroot and garlic cloves full. 
5.Add turmeric powder,  grinded paste,  red chilly powder -1/2 spoon, and salt and little water   (.1/2 glass) 
6. Close the lid and keep for a whistle and remove from fire. 
7. Open the lid and boil for a second to get the right consistency. 

Note : If mixer is not available,  instead of paste,  fry onion pieces ( small) , Saunf crushed in hand,pattai ,kavach. 
Add beetroot,  garlic cloves,  Danya powder,  salt, red chilly powder. 
At the end,  add grated coconut or add some thick milk. 

Carrot, Turnip fry or Cauliflower,, carrot, peas mixed veg fry

Cut carrot & turnip into slender  thin pieces.

In a pan,  put the vegetables , add turmeric,  add Saunf ( crush in hand & put it)  , Dhaniya powder ( 2spoons for 1/4kg vegetable)  , red chilly powder - 1/2 spoon and salt and water - 1/4 glass. Close the pan with lid and keep in medium heat for the  vegetables to get cooked .
If urgent,  put in cooker and keep just one whistle.
Once the vegetables become soft,  check for salt and spicy.Add 5spoons of oil.  Wait till the water gets dried,  towards the end ,you can add little more oil if needed.

You can mix with rice,  chapathi.

Sabudana kichdi

sabudana upma.. Very simple and easy.  Soak 1glass in water for 1hr. Strain water and soak for 2hrs. You can even keep in fridge and prepare next day. Season oil with mustard,  jeera,  yeah dhal. Fry onion,  green chilly/red chilly,  Add soaked Davidson's and salt. Close with lid for 5mins. If it's dry and uncooked,  sprinkle  1 spoon of water and close the lid again for a min or two.  Now the tasty Davidson's Kuchroo is ready to eat. 

Tomato gojju / kadaisal

Tomato fry

Sambar

Sambar recipe:

Carrot sambar

Toor dhal - 1 glass for 3 times - wash,  cook in cooker either turmeric powder and 1spoon of oil.

Vegetables - any
Onion-1 / small onions - 6 or more
Tomatoes - 1 or 2
Tamarind - 1 gooseberry size,  soak in hot water and take pulp after 5/10 mins.
Sambar powder - 1 & 1/2 spoon
Salt.
Mustard seeds,  hing, oil for seasoning.

Method :
1. Cook dhall and keep aside
2. Extra water,  make Rasam. If no extra water. Add some water and boil it.

3. Cut vegetables & onion.  Tomatoes ( can also blend ) and put in cooker where dhal is present.
Vegetables like turnip,  Carrot , radish can be any
saute vegetables in a pan  with little salt in pan for 1/2 minute and add in dhal  for more taste. You can also add without sauting.
Add Sambar powder,  tamarind water,  salt and water for right consistency and close the cooker lid for a whistle or 2.
4. Once pressure released  , open lid, check for taste, 
Season oil with mustard seeds,  hing,  curry leaves and add to Sambar and heat to boil   for a few secs.
You add a spoon of grated coconut at the end for my rent taste.
Garnish with coriander leaves.
Relish with a spoon of ghee in rice.
 Now the Sambar is ready.

Rajma masala / Channa masala

Ingredients :

1. Onion - 1
2. Tomatoes - 2
3. Garlic-3
4. Ginger - 1 inch
5. Turmeric
6. Chilly powder
7. Channa masala powder( it's available in the packed list) 
8. Salt. 
9. Jeera for seasonong
10. Hingb

Method of preparation :

1. Soak Rajma or Channa for 8hrs.  If the climate is cold,  warm the water and soak it. 
2. Precook Rajma or Channa in cooker for 3-5 whistles and keep aside.  If not cooked,  keep in Simmer 
3. If green peas or potato is used,  pre cook them both. 
4. Blend onion,  garlic,  ginger in blender
5. Blend tomatoes separately. 
6. In a pan or cooker,  heat oil and add jeera , hing,  curry leaves. 
7. Add onion paste and saute till brown
8. Add tomato puree and saute well til Raw smell goes. 
9. Add chilly powder,  Channa masala powder,  cooked Rajma or Channa or peas or potatoes cubes. 
10. Add half a glass of water
11. Add salt. 
12. Add little sugar optional. 
13. You can even keep in cooker for a whistle. So that it blends well. 
14. Garnish with parseley leaves.

Serve with chapatis,  bread,  jeera rice.

Coconut Rice and Potato fry

Ingredients :

1. Cook rice ( 3/4 glass) in cooker and keep it separately. 
2. Grate 1/4 of coconut if needed for 1 time. 
3. Mustard seeds for seasoning. 
4. Urad dhal and Channa dhal for seasoning - 1spoon each 
5. Red chilly - 2 or 3 cut in pieces. 
6. Curry leaves - 1 stem if available
7. Cashewnits - 4 broken in pieces if available 

Method of preparation :

1. Keep a  pan in fire ,pour oil 2 spoons. 
2. Once hot,  add mustard seeds, urad dhal,  Channa dha-1spoon each,  2 or 3 red chillies broken in pieces,  then curry leaves if available. 
3. Now add grated coconut and salt.  And saute well till dry for a min. Now slightly sprinkle water,  just 1 spoon of water. Add little sugar. And close with lid for a min   so that coconut becomes soft. 
4. Open the lid and Saute  for 2/3 times.  Put off fire.  Water should not be there. Add a spoon of ghee in top.  
5. Add rice, already cooled spreading in a plate. 
6. Mix well. 

Note :
Relish it with Fried  potato
Fried potatoes
Ingredients :

1. Potatoes - 3or 4
2. Red chilly powder - 3/4 spoon
3.  Turmeric powder - 2 pinch
4. Hing - 1pinch 
5. Salt for taste
6. Oil for fry shallow. 

 Method of preparation 

1. Wash and Cut potatoes in small pieces along with skin ( if dirt is not there)   along with red chilli powder,  turmeric,  hing and salt in the pan, without adding water. 
2. Close the lid for a min or two.
3.   In between open the lid and stir it.
4. Check if the potato is cooked by pressing in hand. 
5. Remove from fire.  

Very tasty.

If you have cashewnuts  , fry pieces and add to coconut rice for additional taste. 😊

Cabbage kootu

If for rice,  add Channa dhal ( kadalai Paruppu looks similar to toor dhal).  Cook dhal first and then add to cabbage,onion ,  add 1 Pattai Lavang / cloves & cinnamon, and grated coconut or little coconut milk  and 1spoon dhania powder, ginger - 1inch,  garlic -2or 3 grinded or even grated .
It will be tasting very nice..cabbage kootu !!
Your favourite earlier..

Beetroot Palya /poriyal..

Beetroot grated Palya.
Ingredients :
1.Onion - 1small cut into small pieces.
2. Oil for fry
3. Mustard seeds for seasoning
4.curry leaves if available.
5. Red chilly powder - 1/4 spoon
6. Salt for taste
7. Turmeric powder - 1 pinch
8. Beetroot - 1/4 kg
(peel off the ski.  Either cut in small pieces or grate it in a grater and keep aside)

Method of preparation :

1. Keep the pan in stove,  pour oil,  season with mustard seeds. 
2. Add chopped onions,  curry leaves. Saute till translucent. 
3. Add beetroot grated or cut pieces. 
4. Add chilly powder,  turmeric and salt. 
5. Close the lid and keep for 8-10mins   ( We can even transfer to a vessel and keep inside the pressure cooker  for a whistle or two) 
6. Once cooked,  keep in fire and see that all water is dried.  You can add chopped parsley leaves and 1spoon grated coconut. 

Note :

1. You can mix with rice and have as beetroot  rice. 
2. You can have with chapati as side dish
3. You can have with rasam rice , curd rice,  Podi rice as side dish. 
4. You can use vegetable like carrot I stead of beetroot. 
5. If beans and carrot is used, use Sambar powder instead of chilly powder. 
6. 
   

Mashed Potato or Podimas

Can be had as side dish for chapathi/ Dosa / Rice items. 

Ingredients :

1. Potato - 4
2. Onion -1
3. Green chilies - 2 
4. Red chilly -1
5. Turmeric powder - 1pinch
6. Salt for taste. 
7. Hing -1pinch
8. Oil - 2 spokns
9. Mustard seeds - 1/4 spoon
10. Jeera - 1/4 spoon
11. Curry leaves & parsley if available - few. 

Method :

1. Cut potatoes into 4 cubes and pressure cook for 3whistles and peel the skin and keep aside. 
2. Chop onions , green chillies ( or red chillies ) .
3. Keep a pan in stove,  pour oil,  add mustard seeds. After it splutters , add hing,  jeera,  curry leaves  ,onion,  chillies , turmeric powder,  few parsley leaves chopped. Saute till onion become translucent. 
4. Now add peeled cooked potatoes and salt. 
5. Break potatoes with spatula and mix well in the pan ,kept on simmer heat. 
6. Once done, garnish with parsley leaves.

Dhal fry

Ingredients :

1. Any dhall - 3/4 glass
2. Onion -1
3. Tomato -1
4. Garlic - 3-4 gloves
5. Curry leaves - 6-8 
6. Jeera -1spoon
7. Green chilly - 2 cut in small pieces
8. Or Red chilly powder - less than 1/2 spoon 
9. Red chilly - 1 
10. Mustard seeds -,1/2 spoon.
11. Turmeric powder -3 pinch 
12. Hing - 1 pinch
13. Garam masal powder - 3 pinch ( If south Indian method for rice,  no need of garam masala  ) 
14. Parsley or coriander leaves-few leaves for garnishing. 

Pre Preparation :

1. If yellow dhall , no need of preparation cooking. Just wash once and soak for 5mins. 
2. Other dhals,  precook in cooker .
3. For toor dhal,  if kept inside vessel in cooker, add 2glasses of water and keep for  3 whistles. If directly kept in cooker, after a  whistle keep in Sim for 5mins. 
4. Once the gas is released,  remove the dhal vessel .Strain the extra water and keep in a seperate bowl for preparing Rasam. 
5. For green gram also same way. 
6. Cut onions ,tomatoes,  garlic in small pieces,  

1. Preparation 

1. Keep pan in stove.  
2. Pour oil,  add mustard seeds,  when hot.
3. When it splutters,  add curry leaves,  then hing,  add jeera, then red chilly  cut into pieces, then green chilly pieces , onion, saute for few mins , now add cut tomatoes , fry till little soft  ,  then  add turmeric,  add cooked dhall ( if yellow dhal,  add raw)  , then add salt ( if green chilly not available add red chilly powder)  . Close the lid and keep it in stove for 5-10mins.  Occasionally stir. 
4. Once dhal becomes soft and gets blended with other items ,put off fire and garnish. If you want fast,  pour in vessel and keep inside cooker for 2-3 whistles. 

Note:

1. You can have with Chapati,  jeera rice,  bread,  Puri,  plain rice,  dosa etc. 
2. You can even add any greens like palak,  method etc for high nutritive value. 

Dhal Rasam or Paruppu Rasam :

1. Strain the extra water from.  Dhal and keep in a vessel. 
2. Add 1/2 tomato in above. 
3. Soak one gooseberry size tamarind in water.  First rinse tamarind  once in water. Then soak. If very cold,  soak in hot water. 
4. Add salt,  1spoon Rasam powder,  3-4 garlic gloves crushed. 
5. In a pan,  in oil,  do thanks with mustard seeds, hing,  curry leaves if available. 
6. Pour the above mixture in pan. Just boil till the foam comes and put off fire. 
7. Add parsley leaves. 

Pongal

Ingredients.

1. Raw Rice - 1glass
2. Yellow dhal / green gram dhal ( small yellow split ones )  -  1/4 glass. 
3. Ghee - 2 spoons optional
4. Oil - 2 spoons
5. Jeera - 1spoon
6. Pepper powder coarsely ground - 1spoon
7. Ginger - 1.5inch deskinned and grated. 
8. Curry leaves if available - 8 -10 washed. 
9. Parsley Leaves / coriander - 5/6 stems, cut it in small. 
10. Coconut grated optional - 1spoon
11. Turmeric ( for karnataka style) -optional 
12. Hing / asafoetida - 1-2 pinch
13. Green chillies - 1 slit at top. Optional. 

Preparation method :
Wash rice once in a vessel and soak it in water for 5mins .
Take green gram dhal and dry fry in a pan for few secs until light brown and put it along with rice. You can also add without frying dhal. 
In a cooker, take about 4.5 glasses of water and keep it for boiling.
Once water is hot,  add rice and dhall,  after straining water. 
Parallely, in another stove,  heat a pan,  pour oil and/ or ghee .
Add green chilly,  jeera ( cumin seeds)  , pepper powder,  grated ginger , curry leaves,  parsley leaves,  hing .
Saute for a min and transfer to the water containing rice and d
hall. 
Add required salt. 
( For Kannada style,  add grated coconut and turmeric powder, so that you can have even without coconut chutney). 
Close the cooker lid and keep for a whistle. Simmer for 5mins and put off fire. 
Once gas released,  remove the weight slowly and open the lid. Pour some ghee and kicking and keep for serving.
Side dish :
Coconut chutney 
Or
Pickle 
Or 
Peanut powder 

Khuska

2. Khuska

Khuska preparation

jeera rice/ Raw rice - 400 gms or 2 cups
Wash & soak for just 5/ 10 mins in water

Paste preparation:
Garlic - 7 or 8
Ginger - 2inches,  skin peeled
Pudina / mint leaves - 20leaves
Grind with little water or crush them in crusher.

Items needed for frying..
Onion big - 2 cut slender long
Green chillies - slit only at top , not fully cut  -4 or  5 for medium spicy. Pudina leaves - 15 to 20 leaves
Coriander leaves - small bunch
Green peas - one big handful

 Masala items for initial seasoning:

Pattai - 2 inch cut into pieces
Lavang - 6
Elaichi -2 or 3
Bay leaf i-1 or 2
Saunf  - 1 small spoon
Cashew nuts - 6 cut in small pieces
Big elaichi -1
Marati moggu -1

Method :
In a pressure cooker,  add oil little lavishly along with little ghee.

Once hot,  add all masala items for seasoning along with cashew nut at end.

Then add,  Pudina leaves,  coriander leaves,  cut onions and green chillies and green  peas.
Take precaution,  the green peas might explode. In that case,  just cover the top lid,( not fully) for few secs.

Saute for few mins,  then add grounded paste and fry few mins.

You can even add old curd cream one or two spoons and fry now.

Now add water ,little more than  2 measures of water for one measure rice.

Optional:
To get more taste,
1. Substitute a glass of milk for  one glass of water.
Or
To get even more sumptuous,
2. Take coconut milk from grated coconut,  use 1/4 or 1/2 coconut and grind using little water. If kept in fridge,  use little warm water.
Take milk twice.
And add the milk at the last before closing the cooker lid.

Note : Total measure of water plus milk should be double the measure of rice or just little more.

Cooker whistle should be one normal then simmer for 5 to 7mins

If for jeera rice the cooking time is lesser than normal raw rice.

If Basmati rice is used , then cooking time is still more lesser.

Finally add few spoons of ghee,  after opening the lid and mix it once and serve hot.

The rice should not be over cooked.

Potato kurma side dish :

Ingredients :

1. Potato 2 or 3 ( cooked in cooker and peeled and cut into cubes) 
2. Onions ( If small - 6 / if big - 1 )
3. Saunf - 1/4 spoon
4. Pattai - 1/2 inch
5. Cloves - 2
6. Coconut grated - 4spoons or coconut milk - 2 or 3spoons. 
7. Mint leaves
8. Garlic - 5
9. Ginger - 2inch ,peeled 
10. Dhania powder - 1spoon. 
11. Red chilly powder - 1/2 spoon. 
12. Salt
13. Oil 

Method of preparation :

If mixie is not available, follow the below method. 

1. Keep a pan in stove,  pour 1spoon oil
2. Add Saunf, Pattai,  cloves,  chopped mint leaves (10nos),  sliced onions and saute. 
3. And grated ginger and finely chopped garlic ( if possible  crush together in crusher)  and saute well. 
4. Add 1spoon of  Dhania powder , chilly powder and 1 glass of water .
5. Add 2/ 3 spoons of coconut milk or 1/4 glass of plain milk. 
6. Add salt and bring to boil. 
7. Add boiled potato pieces and boil for 2 mins and keep in simmer for 1/2 min. 

If mixie is available, follow the below method :

1. Saute onion,  garlic, ginger,  Saunf, red chilly( or green chilly)  in oil in a pan. 
2. Grated coconut - one handful , plus the fried items and mint leaves around 6 - grind in mixie. 
3. In a pan,  in a spoon of oil,  season 1 Pattai   and 1clove , pour the grinded mixture in pan and add little water.  Add salt and bring to boil. Add boiled potato pieces and boil for a min.  Simmer for few mins. 

Lemon Rice

Lemon Rice Recipe :
( For 2 times )

*Ingredients* :

1. *Rice* - 1 glass full ( put in vessel,  wash once and rinse and soak in water for 5 mins if raw rice,  for 1/2 hr if Ponni boiled rice.

2. *Lemon* - 1, (cut into 2, deseed it,  squeeze the juice and keep it aside. Do not Squeeze too much.  You can turn  the half lemon- skin inside & pulp out and take out juice


3. *Red chilly* - 2 or 3

4. Olive Oil or any cooking oil-  3 spoons ( little more)

5. *Mustard seeds* / kadugu urad dhall, Channa shall mixture for seasoning - 1/4 or 1/2 spoon.

6. *Turmeric powder* - 1/4 spoon or even lesser.

7. *Peanuts* - 1spoon if desirable & available.

8. *Curry leaves*  - 6 , if available.

9. *Parsley leaves* - little washed,  cut in small
Pieces.

10.  *Salt*  - near to 1spoon.

Preparation method :

1. Cook rice in vessel inside cooker. 3whistles and 5mins in simmer. Then put off fire and keep aside . Wait for gas to release.

2. In a pan,  put on stove.  Once hot,  add oil about 3spoons, then add mustard seeds - urad dhall .once mustard seed splutters , add 3 red chillies,  broken into 2or 3pieces in oil.

3. Add washed curry leaves .

4. Add 1 pinch hing.

 ( If gooseberry is available,  you can grate and add it, at this point of time and saute for a min.)

5.Add turmeric powder.

6. Put off fire.

7. Add lemon juice and salt for taste.

8.Once gas released, remove weight and take out rice and put inside  the pan , where we have done seasoning.

9. Spread the rice with spatula. Allow few secs to let the vapor out.

10. Mix well with the
Handle of spatula,  so that rice does not get smashed.

11. Check for salt and add if needed more.

12. Garnish with parsley leaves,  washed and cut.


Side dish :
coconut chutney or beet root / carrot / beans Palya or poriyal , or Curd / yoghurt .

Rice varieties

Rice items :

1. Jeera rice
    Side dish
*Dhall (.Any) fry
* Channa masala
* Rajasthan masala
* cauliflower Sabji
* Mix veg curry.

Note : Bread or Chapatis can also go with any of the above side dishes.

If you prepare any side dish , make little more,  so that one day you can have chapati. Next day lunch pack jeera rice and same side dish.  If left over, keep in fridge next day evening, you can have with one slice of bread immediately after returning from college as a snack. Then,  you can relax and prepare dinner.

2. Plain Rice.

* Mix and make mixed rice with Puli gojju for puliyogare.

Side dish : Potato small pieces cut and fry with red chilly powder, turmeric, Hing and salt. Close the lid for few mins. No need to add water.  If needed, little sprinkle water.

* Side dish
Beans Palya..
Fry onion,  beans cut in small pieces,  add 1/2 spoon sambar powder ,turmeric powder,  salt,  close the lid with little water. After 5-10mins, add little grated coconut and relish.

If urgent,  put in vessel inside cooker with water, and leave for a whistle.  Take out and fry for few secs in pan to make it dry.

Tomato Rasam

Additionally,  make tomato rasam.

Recipe:

Mash 2 tomatoes ( in blender)  .
Add little water, 3/4 spoon rasam powder , salt,  3garlic crushed or blended with tomatoes.

You can season with mustard seeds and hing  and boil till the bubble /foam comes
Put off fire.

If sour is not there,  one small gooseberry size tamarind can be washed /soaked in water for 5mins and squeeze and add it.


You can use it for 2days, if kept in fridge.

Oats soup

Use broccoli for soups. Use oats for consistency and sustain hunger.

In 2 glass boling Water , add 1 or 2 spoons of oats,  small pieces of broccoli ( slender cut)  , add salt and boil for 5mins or so. Add some milk and once thick put off fire. Add pepper powder ( already given in packet)  .

Cauliflower masala fry

Cauliflower fry.

Cut cauliflower at stem and carrot peeled and cut in small pieces.

 Wash CF in hot water with salt added and strain it.

Take Saunf  half spoon ( packed and given)

Take 1 or 2 spoons of coriander powder and 1/4 spoon chilly powder  , 1or 2 pinch turmeric powder ( red dabba) and salt.

In the pan,  put little oil , if no other oil available,  use sesame oil. Once little hot,  add saunf ,carrot pieces,  saute 2/3 times, then add coriander powder,  chilli powder,  turmeric
Saute 2 times,  then add cauliflower  and add half glass water, and add salt ( you can use rock salt also)  and close the lid and keep in Medium  Flame for 5 to 10mins.
You can add little more oil at this time and fry for few times and put off fire, once the cauliflower stem is cooked.

Take some and keep for tomorrow lunch also in a box and keep in fridge.

Rice preparation

👆Rice preparation recipe.
First wash rice in water, once.
After pouring out water,  ( use hand as filter so that rice does not fall down)

Put one steel glass measure of rice , full like shown in pic for two times ( today night and tomorrow  lunch)

For cooking rice,
For one measure of rice,  pour 2 measures of water in steel vessel and place it inside the. cooker  and close with lid
Prior to that add some water inside the cooker.
Close the lid ,  and keep it on stove. Put weight on it once vapor starts coming out.

Keep till 3whistles and simmer it for 5mins..

Put off fire. And wait till all pressure released automatically of its own. Then remove weight,  open lid and take out cooked rice vessel.

Bread upma

1.Bread upma

1

• Bread - 1 loaf 
• Onion - 2 nos
• Tomato - 4 nos.
• Garlic - 2 cloves (optional)
• Curry leaves, mustard seeds , Urad dhal for seasoning.
• Corainder leaves for garnishing.
• Garam Masala powder , turmeric powder - 1 pinch
• Red Chilly Powder /Sambar powder - 1 tsp.
• Oil - 2 tbsp. 
• Salt to taste

Method of preparation:

• Toast the Bread slices with little oil or ghee. , Cut them into recatangular pieces and keep it aside.
• Cut onion,tomatoes   into small , slender pieces.
• Place the flat frying pan in stove.
• Pour oil in pan . Once hot ,season it with mustard seeds. Urad dhal season  , curry leaves .
• Add cut onions and saute it till light brown.
• Mash the garlic glove and add to the onions and fry for few seconds.
• Now add tomato pieces and fry till soft and pulpy.
• Add 1 tsp Red Chilly /sambar powder, turmeric powder , Garam masala powder , salt .
• Fry for a minute and simmer the stove to low fire.
• Add the Bread pieces and mix it up slowly and softly.
• Put off the fire.
• Garnish with cut coriander leaves and serve.

Note: This can be had as evening snack or morning breakfast. Kids would like to carry it in the lunch box .
Also we can add vegetables like Capsicum , Peas , Carrot for additional taste and health.