Food matters - Collection of simple & easy veg. food by Anuradha Sathiyaseelan

  INGREDIENTS 2 cups of basmati/Jeera rice (approx. 200 gms) 3 cups of water( use the same cup used for measuring rice) 1 small onion chopped 1 green chilly Salt to taste ¼ teaspoon ginger garlic paste ¼ teaspoon cashew 4 teaspoons of ghee 1 Small size bay leave 1 small size cinnamon 1 clove 1 Star Anise  Coriander leaves ( Chopped) DIRECTIONS Rinse the rice thoroughly and keep it aside for 15 minutes. Heat a cooker with ghee in it. Add bay leave, cinnamon,clove,star anise into it and saute for 2 minutes. Now add ginger garlic paste and fry it for a minute. Then add onion and slit green chilli into it. Fry for 2 minutes you can add salt in this stage to fasten the cooking process of onions. Now add the soaked rice fry it for 2 minutes. When the aroma comes include the water (you need to be careful with the water quantity) add salt. When it gets boiled close the lid and give 1 whistle. Open the cooker approximately after 15 minutes. Serve it with raitha.

  INGREDIENTS 2 cups of basmati/Jeera rice (approx. 200 gms) 3 cups of water( use the same cup used for measuring rice) 2 teaspoons of cumin - Jeera Salt to taste ¼ teaspoon cashew ( optional) 4 teaspoons of ghee Coriander leaves ( optional) DIRECTIONS Rinse the rice thoroughly and keep it aside for 15 minutes. Heat a cooker with ghee in it. Add Jeera into it and saute for 2 minutes. Now add the soaked rice fry it for 2 minutes. When the aroma comes include the water (you need to be careful with the water quantity) and salt. When it gets boiled close the lid and give 1 whistle. Open the cooker approximately after 15 minutes. Serve it with dal tadka or raitha.

INGREDIENTS 1 cup of raw rice (approx. 100 gms) ¼ cup toor dal ( approx..25 gms) 21/2 cups of water( use the same cup used for measuring rice) 1 small onion chopped 2 tomatoes 5 small onions  1 green chilly 100 gms of chopped vegetables ( carrot/beans/cluster beans/long bean/yellow pumpkin/brinjal/peas/aloo) Salt to taste ¼ teaspoon turmeric 1 teaspoon mustard ¼ teaspoon cashew ( optional) 4 teaspoons of ghee / gingilly oil 2 teaspoons of sambhar powder Curry leaves coriander DIRECTIONS Rinse the rice thoroughly and keep it aside. Heat a cooker with ghee / oil  in it, add mustard and curry leaves. After it pops up add  onions in it fry it then add slit green chilli into it. Fry for 2 minutes you can add salt in this stage to fasten the cooking process of onions. Once the onion becomes translucent add cut tomatoes and the sambhar powder and turmeric powder saute for 2 minutes and then add all vegetables into it. Now add the soaked rice fry it for 2 minutes. When the aroma comes include

INGREDIENTS 2 cups of basmati/jeera rice (approx. 200 gms) 100 gms of vegetables ( carrot/beans/peas/aloo) 3 cups of water( use the same cup used for measuring rice) 1 big onion chopped 2 tomatoes 1 green chilli 1 teaspoon of curd Salt to taste 2 teaspoons ginger garlic paste 2 teaspoons biryani powder 1 teaspoon of red chilli powder 4 teaspoons of ghee Small size bay leave 1 small size cinnamon 1 clove 1 star anise Coriander leaves DIRECTIONS Rinse the rice thoroughly and keep it aside for 15 minutes. Heat a cooker with ghee in it. Add bay leave, cinnamon,clove,star anise into it and saute for 2 minutes. Now add ginger garlic paste and fry it for a minute. Then add onion and slit green chilli into it. Fry for 2 minutes you can add tomatoes and salt in this stage to fasten the cooking process of onions.  Add all the vegetables along with red chilli powder and biryani powder and fry it for 2 mintues. Add curd and coriander leaves .Now add the soaked rice fry it for 2 minutes. When the a