Rajma Chawal

Rajma - 2cups soaked overnight
Onion - 2 medium size - chopped small
Tomato - 1 Big -  grated
Gchilly - 4or 5 - sliced small
Clove-1
Bay leaf -1
Jeera - 2 tsp
Cooked Basmati Rice - 2 cups
Coriander powder - 1 tbsp
Garam masala - 2tsp
lemon juice - 4 drops

Heat oil in a pressure pan, and add jeera. When it splutters add clove and bay leaf
Saute onions and green chillies till brown and add the grated tomatoes.
When the tomatoes are cooked, add rajma and stir well.
Add coriander powder and salt and add 4 cups water an d required amount of salt
Pressure cook for 6 whistles
Now open the lid and add garam masala and bring to boil and finally add lemon juice.

When it cools, mix with the cooked basmati rice.

Papaya Mango Jam

Ingredients

4 cups mango pulp
1 large papaya , peeled , cut and pureed
10 tbsp lemon juice
9 cups sugar

Method

1. Heat a broad non stick pan, add the mango and papaya puree and cook for 3-4 minutes.
2. Add the sugar and cook till sugar dissolves.
3. Add the lemon juice and cook till the mixture thickens.
4. To check if the jam is ready,take a spoonful of the boiling jam on a plate and allow it to cool. If it sets on cooling and there is no water separation, the jam is ready to be bottled.
5. Pour the jam while still hot into sterilized bottle.
6. Let it cool completely and then seal with tight fitting lid.
7. Use as required.

Kovil Puliyodharai

INGREDIENTS: (GIVES 1/4 CUP PULIKAICHAL PASTE APPROX.)

TO ROAST AND GRIND:

CHANNA DAL	1 TBLSP
URAD DAL	1 TBLSP
DHANIYA (CORIANDER SEEDS)	1 AND 1/2 TBLSP
RED CHILLI	6-7
SESAME SEEDS PEPPER	1 TBLSP 3 TSP

TO TEMPER:

SESAME OIL	4-5 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	1 TBLSP
CHANNA DAL	1 TBLSP
CURRY LEAVES	FEW

OTHER INGREDIENTS:

THICK TAMARIND EXTRACT	1 AND 1/2 CUP( I USED TAMARIND PASTE 2 TSP)
SALT	AS NEEDED
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	2 PINCHES
JAGGERY	1/4 TSP

 METHOD:

• Dry roast the ingredients given the table “To roast and grind”.
• While doing add the sesame seeds in the last as it will get burnt fast.
• When it is cool, powder it finely in a mixer.
• ****************

• In a pan add sesame oil and temper the items given under the “to temper” table. When the dals turn golden brown add the tamarind extract. I used the tamarind paste(store bought) and added the water. If using tamarind, soak it in hot water and extract the juice.
• When it starts boiling add the ground powder , turmeric powder, salt ,jaggery and asafoetida.

• Simmer the flame and let this boil for few minutes till the raw smell goes off and this mixture reaches the right consistency.
• Cook half cup of sona masoori rice(raw rice) and allow it to cool. Let the grains be separate.
• Mix 2 tblsp of this pulikaichal to this rice and add a tsp of sesame oil. Nicely mix with clean hands. Check for taste, if you need little more spicy add extra paste or if you find it very spicy or making for kids add some more rice.

Bisibele Bath

Ingredients

For The Paste (makes Approx. 1/4 Cup)1 tbsp coconut or any other refined oil
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
12 mm ( 1/2”) piece cinnamon (dalchini) , optional
1/4 cup grated dry coconut (kopra)
5 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds

Other Ingredients2 tsp coconut any other refined
1/2 cup finely chopped potatoes
1/2 cup finely chopped capsicum
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/4 cup shallots (madras onions)
1 drumsticks(saijan ki phalli / saragavo) , cut into small pieces
5 to 7 curry leaves (kadi patta)
1 cup raw rice (chawal) , soaked and drained
1/2 cup toovar (arhar) dal , soaked and drained
1/2 tsp turmeric powder (haldi)
2 tbsp tamarind (imli)
salt to taste
3 tbsp ghee

Method 
For the paste

1. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour. Keep aside to cool.
2. Blend in a mixer to a fine paste and keep aside.

How to proceed

1. Heat the oil in a pressure cooker, add all the vegetables, curry leaves, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for 2 minutes.
2. Add the tamarind, salt, prepared paste and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles.
3. Lower the flame and pressure cook for another 2 whistles.
4. Allow the steam to escape using natural release method,(refer handy tip) before opening the lid.
5. Add the ghee, mix well and serve immediately.

Handy tip:

1. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

RECIPE SOURCE : Pressure Cooker Recipes

Saravana Bhavan Tiffin Sambar

INGREDIENTS:

1. Red gram dal (Pigeon pea  | Thuvaram paruppu) - 2/3 cup
2. Indian egg plant or Brinjal (kathirikkai) - 1
3. Drumstick (murungai kai) - 1
4. Shallots (chinna vengayam) - 10
5. Tomatoes - 2
6. Hot green chili - 2
7. Coriander leaves - 10
8. salt - to taste
9. Tamarind (puli) - 1 lemon size or paste 2 tablespoon (tbsp.)
10. --TO GRIND AS PASTE--
    1. Roasted gram (Porikadalai or Pottu kadalai) - 2 teaspoon (tsp.)
    2. Tomato - 1 big
    3. Shredded coconut - 1 tablespoon (tbsp.)
    4. Sambar powder - 4 teaspoon (tsp.)
    5. Asafoetida (perungayam) - 1/4 teaspoon (tsp.)
11. --TO FRY--
    1. Mustard seed - 1/4 teaspoon (tsp)
    2. Cumin seed - 1 teaspoon (tsp)
    3. Broken black gram (uluthamparuppu) - 1 teaspoon (tsp.)
    4. Hot dry chili - 1
    5. Curry leaves - 5

PREPARATION:

1. Cook (pressure cook)  the Red gram dal (Thuvaram paruppu)  to a paste by adding water as needed.
2. Cut the Indian egg plant or Brinjal (kathirikkai), Drumstick (murungai kai) into small pieces. Slit the green chili into two pieces.
3. Make 1/4 - 1/2 cup of Tamarind (puli) water with the Tamarind (puli) or Tamarind (puli) paste.
4. Grind to paste roasted gram (Porikadalai or Pottu kadalai), Tomato (1 count), coconut, sambar powder, asafoetida (perungayam) add water if as needed.
5. Now add 4 cups of water to the cooked red gram dal (Thuvaram paruppu) add the cut vegetables, Shallots (chinna vengayam) (5 count), cut tomato(1 count),  green chili  and cook.
6. Now add ground paste to the cooking dal.
7. Now add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat.
8. In a pan heat oil, add mustard seed, cumin seed, Broken black gram (uluthamparuppu) stir until the mustard splatter. Now add Shallots (chinna vengayam), hot dry chili, curry leaves until curry leaves splatter.
9. Now add the cooked dal add coriander leaves and cook until sambar comes to boil and remove from heat.

NOTES:

1. You can add the green chili when you cook the red gram.
2. Sambar is good to eat with idli(idly), dosai, uttapam.

Raw Papaya Sabji

Ingredients: 
2 cups raw papaya, peeled & finely chopped.
1 potato, boiled
1 tbsp. coriander finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds
1 tbsp. oil
salt to taste

Grind to a paste:
2 medium onions
8-10 garlic flakes
1" ginger
1 tsp. red chilli powder
1/8 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2" cinnamon
1 clove

Method

1. Boil chopped papaya in salty water, till half done.
2. Drain and keep aside.
3. Chop potato in 8 pieces
4. Boil fenugreek seeds in some water for 2 minutes.
5. Drain, add to papaya.
6. Heat oil in a heavy pan.
7. Add cumin seeds, allow to splutter.
8. Add ground paste, salt, and 1/2 cup water.
9. Cook till gravy begins to boil.
10. Add papaya, potato, simmer for 6-7 minutes, covered.
11. Remove in serving dish when papaya is tender, and gravy has thickened.
12. Garnish with chopped coriander and grated cheese or paneer.
13. Serve hot with chappati, bread, paratha, etc.

Sweet Oatmeal Pancakes

Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 6 servings
Show me for  servings 

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/4 cup quick cooking rolled oats
a pinch of nutmeg (jaiphal) powder
a pinch cinnamon (dalchini) powder
1/4 tsp cinnamon (dalchini) powder
1 1/2 tbsp powdered sugar
1 tsp oil
1/2 cup low fat milk
1/2 tsp fruit salt
a pinch of salt

Other Ingredients3 tsp low fat butter for cooking

For Serving2 tbsp honey
1/2 cup orange segments

Method

1. Combine all the ingredients except the fruit salt in a bowl with enough water.
2. Whisk till it is a smooth batter.
3. Heat a non-stick pan and grease it with a little low fat butter.
4. Add the fruit salt to the batter and mix well. Divide into 6 equal portions.
5. Pour a spoonful of the batter on the pan to make 50 mm. (2") diameter pancake, cooking on both sides with a little butter till golden brown.
6. Repeat with the remaining batter to make 5 more pancakes.
7. Serve hot with honey and oranges.