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..