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Ingredients

1.Steel cut Oats or Rolled Oats – 1 cup (No instant Oats as it will become very gooey)

2.Mixed vegetables like carrot ,Peas,Beans,Potato,etc – 1 cup finely chopped

3. Onion – 1 finely chopped

4.Green chilli – 3 slitted

5.Ginger – 1 tbsp finely chopped

6.Curry leaves – few

7.Mustard seeds – 1 tsp

8.Chana dal – 1 tsp

9.Turmeric powder - ¼ tsp

10.Oil – 1 tbsp

11.Salt to taste

Method

1.Roast oats in a skillet till oats gets hot.Keep aside.

2.Heat oil in a deep skillet.Add mustard seeds, let it splitter,add chana dal and curry leaves and roast.

2.Saute onion,Green chilli and Ginger.Add all vegetables and saute for 5 minutes.

3.Sprinkle little water and cook covered for 5 minutes.

4.Add oats and water(2 cups for steel cut oats and 1 ½ cups for Rolled oats).

5.Add Turmeric powder and salt.Cook covered for 10 minutes.If oats is not cooked enough,sprinkle little water and cook for another 5 minutes.

6.Serve hot with chutney and curd(yogurt).

Ingredients

1.Raw rice – ½ cup

2.Moond dal - ½ cup

3.Peppercorns – 10

4.Cumin seeds – 1 tbsp

5.Green chilli – 1 slitted

6.Ginger – 1 tbsp finely chopped

7.Curry leaves – few

8.Ghee or clarified butter – 2 tbsp

9.Salt to taste

Method

1.Pressure cook rice and dal with 3 cups of water with salt to taste.Alternatively, rice and dal can be cooked in a container until soft.

2.Heat ghee in a pan.Roast peppercorns,cumin seeds, followed by Green chilli and Ginger.Mix this seasoning with cooked rice and dal mixture.

3.Serve hot with sambar or chutney or Gosthu

You can make few variations while making pongal.

1.Make Rice and dal ratio 2:1

2.Crush peppercorns and cumin seeds for seasoning.

3.You can use oil instead of ghee for a diet friendly version of pongal

Ingredients

1.Spinach – 2 bunches

2.Tuvar dal – 25 gm

3.Onion – ½ chopped

4.Tomato – 1 chopped

5.Tamarind – 1 tbsp paste or 1 pod

6.Green chilli – 4

7.Garlic – 3 pods

8.Turmeric powder - ¼ tsp

9.Mustard seeds – 1 tsp

10.Red chilli – 2

11.Asafoetida – Pinch

12.Salt to taste

13.Oil – 1 tbsp

Method

1.Pressure cook dal ,Onion,Tomato,Green chilli,Garlic,Tamarind and Turmeric powder with half cup water or cook in a container till dal becomes mushy and vegetables are cooked.

2.In a separate pan cook spinach ,sprinkling little water.This will take 5 minutes.

(We dont want to over cook spinach,so we are not pressure cooking spinach.If you are cooking in a cointainer ,finally add spinach and cook for 5 minutes.)

3.Blend spinach and dal with enough salt.

4.Heat oil in a small pan , add Mustard seeds let it splitter.Add Asafoetida,then Red chilli, let it roast.

Mix it with the blended mixture.

5.Serve with rice and Chappathi.

6.Mix rice and spinach gravy and pack it for lunch.Have chips as side

Ingredients

1.Cauliflower florets – 1 cup

2.Ginger Garlic paste – 1 tbsp

3.Onion – 1/2 ( finely chopped)

4.Red chilli powder – 1 tsp

5.Turmeric powder - ¼ tsp

6.Garam Masala – 1 tsp

7.Mustard seeds – 1tsp

8.Coriander leaves – 1 tbsp finely chopped

9.Oil – 2 tbsp

10.Salt to taste

Method

1.Heat oil in a pan.Add Mustard seeds let it splitter.

2.Add Onion,saute till translucent.

3.Add ginger garlic paste,fry till golden brown.

4.Add Cauliflower florets and saute for 5 minutes.

5.Add Red chilli powder,Turmeric powder,Garam Masala and salt.Saute for 5 minutes.

6.Cook covered for 5 minutes.If needed ,sprinkle little water.

7.Garnish with coriander leaves.

8.Serve hot with rice dishes and chappathi.

Ingredients

1.Boiled rice – 2 cup

2.Coconut - ¼ cup grated

3.Chana dal – 1tsp

4.Urad dal – 1 tsp

5.Mustard seeds – 1 tsp

6.Red chilli – 4

7.Curry leaves – 5

8.Oil – 3 tbsp(Gingely oil preferred)

9.Salt to taste

Method

1.Soak rice for 4 hrs.Drain the water and grind rice into a fine paste adding very little water.Add salt to tate

2.Heat oil in a thick bottomed wide pan,add mustard seeds let it splitter.

3.Add chana dal and urad dal, roast it.

4.Add Red chilli and roast.Then add Asafoetida and curry leaves and fry.

5.Add the coconut gratings and fry for a minute.

6.Add rice paste at once and stir well so that the entire mixture does not stick to the container.

7.Let it cool for 5 minutes.

8.Make soft balls out of the dough.Apply some oil to the palms to avoid sticking while making balls.

9.Place the rice balls in a idli plate and steam for 10 minutes.Serve hot with chutney.

10.You can have this as a light evening tiffin or as a morning breakfast.

Ingredients

1.Simla mirch – 1 chopped

2.Red Chilli powder – 1tsp

3.Coriander Powder – 1 tsp

4.Cumin powder – ½ tsp

5.cumin Seeds – 1 tsp

6.Mustard seeds - ½ tsp

6.Oil – 1 Tbsp

7.Salt to taste

Mehod

1.Heat oil in a pan.Add Mustard and Cumin seeds ,let it splitter.

2.Add Simla Mirch ,fry for 3 minutes.

3.Add the spices and salt.Saute for 2 minutes.Cook covered for 3 minutes.

4.Serve hot with Chappati and side dish to rice.

Tips

Mix this Curry with a cup of cooked rice.You can pack this for lunch and Onion Raitha as side.Tastes yummy

Ingredients:

1.Panner – 250 gm

2.Onion – 1 chopped

3.Green chilli – 2 chopped

4.Ginger - ½ inch piece

5.Tomato – 4 chopped

6.cardamom – 2 crushed

7.Red chilli powder - ½ tsp

8.Garam masala - ½ tsp

9.Fresh curd/Cream - ¼ cup

10.Milk - ½ cup

11.Ghee/Butter/Oil – 3 tbsp

12.Tomato sauce – 2 tbsp

13.Salt to taste

Garnishing

Coriander leaves – 2 tbsp finely chopped

Method:

1.Cut paneer into 2”fingers.Fry and keep aside.

2.Heat half ghee in a pan.Add cardamom,ginger,green chilli and onion .Fry for 3 minutes.

3.Add the tomatoes and saute for 2 minutes.Cook for 3 minutes, covered.

4.Add curd and cook for 2 minutes.

5.Add ½ cup of water and cool.

6.Blend this in a mixie into a smooth mixture.

7.Heat remaining ghee in a pan.Add this blended mixture and tomato sauce,Red chilli powder and Garam Masala.Add salt to taste.

8.Boil to a thick gravy for 5 minutes.

9. Just before serving heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander.

10.Serve hot with chappati and Nan

Ingredients:

1.Kondai kadalai(chick pea/kala chana) – 1 cup

2.Onion – ½ finely chopped

3.Tomato – 1 chopped

4.Sambar powder – 1 tsp

5.Turmeric powder – ¼ tsp

6.Tamrind – 2 pods (or) 1 ½ tbsp tamarind paste

7.Mustard – 1 tsp

8.Methi seeds/Fenugreek – 1tsp

9.Asafoetida – pinch

10.Jaggery or Sugar – pinch

11.Oil – 3 tbsp (Gingely oil preferred)

12.Salt to taste

Grind:

1.coconut – 4 tbsp

2.Sambar Onion – 3

3.Red chilli – 2

4.Coriander seeds – 1 tsp

5.Pepper – 1 tsp

Method:

1.Soak kondai kadali overnight about 8 hrs.

2.Pressure cook konda kadalai for 15 minutes and keep aside.

3.In a pan heat oil.Add Mustard seeds , let it splitter.Then add methi seeds ,let it roast.Add curry leaves and fry.

4.Add onion and saute till translucent.Then add tomato and saute for a minute.

5.Soak tamarind in water.Extract the juice. Add some more water and extract the remaining juice.This makes 1 cup of tamarind water.

6.Add tamrind water to the pan.Add turmeric powder ,sambar powder and salt.Let the mixture cook.

7.Heat a separate pan.Dry roast Red chilli,coriander seeds and pepper separately.Grind this along with coconut and onion.Add this to the mixture.

8.Add konda kadalai to the mixture.Cook for 7 minutes.

9.Add a pinch of Asafoetida to the boiling mixture.

9.Add a pinch of jaggery or sugar and cook for a minute.

10.serve hot with rice.

Ingredients:
1.Beetroot – 1
2.Onion – 2 tbsp finely chopped
3.Green chilli – 1 slitted
4.Red chilli powder – 1 tsp
5.Turmeric powder - ¼ tsp
6.Mustard seeds – ½ tsp
7.chana Dal(split chickpea) – 1tsp
8.Curry leaves – 3
9.Salt to taste
10.Oil – 1 tbsp

Method:
1.Grate Beetroot.
2.Heat oil in a pan,Add Mustard seeds, let it splitter. Add Channa Dal, let it roast,then add curry leaves.
3.Add onion and saute till translucent .Add green chilli ,saute for a minute.
4.Add Beetroot,saute for 5 minute .
5.Add turmeric powder , red chilli powder and salt.
6.Saute for 5 minutes.
7.Serve as a side dish to Rice varieties. It can be used as a bread spread.

Ingredients:

1.Basmati Rice – 1 cup

2.Mixed vegetables like(Carrot,French Beans,Peas,Potato and Cauliflower) - 1cup

3.Onion – 1 sliced

4.Tomato – 1

5.Ginger Garlic paste – 1tbsp

6.Green chilli – 2 slitted lenghwise

7.Cashew nuts – 6

8.Red chilli powder – 2 tsp

9.Turmeric powder - ½ tsp

10.Fennel seeds – 1tsp

11.Cloves - 2

12.cardamom – 2

13.Cinnamon – 1 inch

14.Bay leaf – 1

15.Star Anise -1

16.Mint leaves – 6

17.Coriander leaves – 1 tbsp

18.Ghee or Oil – 3 tbsp

19. salt to taste

Method:

1.Soak basmati rice in water for 20 minutes.

2.In a pressure cooker heat ghee or oil

2.Add the cashew nuts and spices(Fennel seeds,cloves,cardamom,cinnamon,Bay leaf,Star Anise) and allow it to crackle

3.Add Onion and saute for a minute.Add ginger garlc paste and saute till the raw smell goes.

4.Add mint leaves and Green chilli and saute for a minute.

5.Add all the vegetables ,saute for 5 minutes.

6.Add Basmati Rice and saute for 2 minutes.

7.Add Red chilli powder,Turmeric powder and salt.Saute for 2 minutes.

8.Add 2 cups of water and pressure cook for 2 whistles

9.If you are cooking in a pan cover the pan and cook till the rice become fluffy and vegetables are done.

10.Garnish with coriander leaves.

11.Serve hot with onion raitha.

Onion Raitha:

1.Onion – 1 thinly sliced

2.Fresh curd – 1 cup

3.Salt to taste

Mix Onion,curd and salt.serve fresh with vegetable briyani.

Garnishing:

1. Cashew nuts and Badam – Handful

2. Raisins – 1 tbsp

Method:

1.Heat 1 tbsp of ghee in a pan. Add Rava to the pan and roast slightly.

2.In a heavy non stick pan,boil the water.

3.Add food color to the water.

4.Add the Rava stirring continuously. There should not be any lumps.

5.Add the Sugar.

6.Add 3 tbsp of ghee. Stir continuously.

7.Add cardamom and stir.

8.In a separate pan heat remaining ghee,roast the nuts and raisins and garnish. Serve hot

Tips:

1.Instead of food color you can add one grated carrot. This gives a bright color and add nutrition value to the dessert.

2.Crush a handful of cardamom with 3 tbsp of sugar in a Mixer Grinder. Store it in a airtight container. This comes really handy whenever you make a dessert. This is my Mother in law's idea of saving time in the kitchen. You can add this cardamom powder to Tea also whenever you like to have an flavored and delicious cup of tea.