RICE KESARI

Kesari is a simple sweet done using rava / semiya  or combining both. Here,  it is done using basmathi rice. North Indians usually prepare this dessert using basmathi rice. Even ordinary rice rava can also be used.

INGREDIENTS:
Basmathi rice - 1cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Cashew nut - 10
Saffron - little
Turmeric powder - a pinch (optional)
Salt - a pinch
Ghee 3 to 4 tsp

METHOD:
1. In a tawa, add a teaspoon of ghee and roast the cashews and keep aside.
2. Wash basmathi rice 3 to 4 times until the water is clear. Drain thoroughly and add to the tawa.

3. In a pan, 2 cups of water and bring to boil.
4. Stir the basmathi rice well on medium flame until nice aroma comes out.

5. Add boiling water and mix well. Add saffron and salt.
6. Cook on low flame until the rice gets cooked well. Close with a lid and stir occasionally without breaking the rice.
7. When the water is completely absorbed, add sugar and mix well and cook on low flame.
8. Add cardamom powder, remaining ghee and cook well till the sugar is well absorbed and comes together.
9. Add roasted cashews, mix well and switch off the flame.
10. Tasty RICE KESARI is ready.

Note:

• Adding a pinch of turmeric is to get good colour to the recipe.
• It can be avoided and instead little more saffron can be added by soaking in warm milk and adding along with water to get the colour.
• Proportion of sugar can be increased according to individual wish.

INSTANT SAMBHAR

This South Indian special is usually done using toor dhal or moong dhal or combining both. We need to pressure cook these dhals to prepare sambhar.   This recipe is done using broken gram / split gram along with other ingredients that we use for preparing sambhar. It goes well with idli, dosa, chappathi and poori. An easy side dish for tiffin items which can be done in few minutes.

INGREDIENTS:
Small Onion - 10
Tomato - 2
Sambhar powder-  1 tsp
Green chilly - 1
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves-  little
Oil - 2 tsp
Salt

To grind
Broken gram - 30g
Fennel - 1 tsp
Cumin - 1 tsp
Ginger - little
Tamarind - little 

METHOD:
1. Prepare a smooth paste using the ingredients given to grind.
2. In a tawa, heat oil, add cumin, mustard and allow to crackle.
3. Add urad dhal, curry leaves and asafoetida.
4. Add small onions, green chilly and stir till it turns translucent.

5. Add chopped tomatoes, and cook until it turns juicy.
6. Add a cup of water and allow to boil.
7. Add sambhar powder and cook for few minutes.
8. Add the paste and mix well.

9. It will thicken faster, so adjust consistency by adding water.
10. Add chopped coriander leaves and switch off.
11. Tasty Instant Sambhar is ready.

Note:

• To enhance taste little coconut can be added.
• Broken gram powder without ginger and tamarind can be prepared and stored.
• Crushed ginger can be added along with tomato while cooking.
• Tamarind water or puree can be used along with sambhar powder.

BRINJAL CHICKPEAS MASALA

This is one of the recipes which goes well with all rice varieties. Chickpeas/ Kondaikadalai has to be soaked overnight and pressure cooked before adding to brinjal. Black chickpeas can also be used.

INGREDIENTS:
Brinjal - 200g
Chickpeas - 50g
Tomato - 1
Small onion - 10
Garlic pods - 5
Sambhar powder - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - a leaflet
Coriander leaves - little
Oil - 3 tsp
Salt

METHOD:
1. Pressure cook chickpeas by adding turmeric and required salt with enough water and drain water completely after the pressure reduces.
2. In a tawa, heat oil, add mustard, cumin.
3. After it splutters, add urad dhal, curry leaves and asafoetida.
4. Add chopped onions and garlic and cook till the onion turns translucent.
5. Add chopped brinjal and tomato.
6. Mix well and close with a lid and cook on low flame for few minutes.

7. Add cooked chickpeas, sambhar powder and required salt.
8. Mix well, cover with lid and cook foe few more minutes.
9. Add chopped coriander leaves and switch off the flame.
10. Tasty Brinjal Chickpeas masala is ready.