Avarekalu/Val beans Pongal

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Rice	2 cups
Moong dal	½ cup
Vaal beans/avarekalu	1 cup
Salt	To taste
Turmeric	¼ tsp
Black Pepper	½ tsp	Optional
Water	As required
Hing	¼ tsp
Jeera	1 tsp
Ghee	¼ cup
Dried Red chillies	2-3	Broken

Method:

Wash and soak rice and moong dal in a cup of water for 10-15 minutes. Set aside. 

Heat 2 tbsp of ghee in a cooker. Add the vaal beans/avarekalu and saute for a minute. Drain the soaked rice-dal mixture and it to the cooker. Mix well and add turmeric, pepper (I have not added), salt and 2 cups of water and cover the lid. 

Cook the mixture on low flame up to 3-4 whistles or until rice is soft. Cool and temper with the remaining ghee,jeera, hing and dried red chillies.

Serve hot with curd or raita.

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Pudina / Mint rice

Servings: 50 grams

Ingredients:

Content	Quantity	Comment
Pudina / Mint leaves	1 bunch	Cleaned, washed and drained
Green chillies	2 big	If not spicy, add more
Salt	To taste
Sugar	½ tsp
Oil	2 tbsp + 2 tbsp	For tempering
Jeera	1 tsp + 1tsp	For tempering
Tamarind juice	2-3 tbsp
Channa dal	1 tbsp	For tempering
Curry leaves	1 sprig
Cooked rice	500 grams

Method:

Heat 2 tbsp of oil. Once hot, add jeera and allow it to start spluttering. Now add green chillies and saute for 30 seconds. Add the pudina leaves and let reduce. Now add tamarind juice, salt and sugar and cook covered till the leaves are done. Cool and grind it to a paste.

       

       

       

In a bowl mix half of the prepared chutney and 500 grams of cooked rice. Add salt if required. Heat 2 tbsp of oil, add jeera and curry leaves and let the jeera splutter. Add the rice mixture to the tempering and mix well on low flame for a minute.

      

         

Serve with onion raita or curd.

Note:

Add only as much chutney as required. The chutney made can be stored for 2 weeks in refrigerator.

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Mixed vegetable pulao

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Oil	2-3 tbsp
Jeera	1 tsp
Curry leaves	1 sprig
Star anise	2-3
Bay leaf	1 big
Marathi moggu	1-2 broken
Cloves	3-4
Elaichi / cardamom	2-3
Cinnamon	1 inch piece
Mace	1-2
Black cardamom	2-3
Onion	1 big + 1 small	Thinly sliced + quartered
Coriander leaves	3-4 tbsp
Mint leaves	10-12
Ginger	1 small piece
Green chillies	2-3 small	Chopped
Basmati rice	2 cups
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Amchoor / dry mango  powder	1 tsp
Chilli powder	½ tsp
Salt	To taste
Sugar	¼ tsp
Water	To cook
Cut vegetables	1 cup	Use vegetables of your choice. You can use double beans alongside to enhance taste.

Method:

Wash and soak rice in 2 cups of water. Grind 1 small onion, coriander leaves, mint leaves and ginger to a smooth paste. Set aside.

Heat 2-3 tbsp of oil in a pressure cooker. Add jeera, black cardamom, star anise, cloves, cardamom, bay leaf, mace, cinnamon, Marathi moggu and curry leaves. Add the sliced onions, green chillies and saute for a minute. Add the mixed vegetables, salt, sugar, jeera powder, coriander powder, amchoor powder, chilli powder and mix well.Add the ground paste and mix well.

Add the soaked rice. Adjust water and mix well. Close the lid and cook for 2-3 whistles on medium flame. Cool the pressure.

Serve hot with raita.

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