SABUDANA KHICHDI

Hi friends,
Sabudana khichdi is a simple breakfast recipe. It is also known as vrat ki khichdi as it is had on days of vrat or fasting. It is a very simple recipe with sago and potatoes. It can be prepared easily at home.

Ingredients:

• Sago - 1 cup, soaked in 1 cup of water for 6-8 hours

• Garlic - 3-4 cloves, finely chopped 
• Green chillies - 2-3, finely chopped 
• Curry leaves - a few
• Coriander leaves - a few

•  Potatoes - 2, medium sized, boiled and cut into pieces

•  Groundnuts - 1/4 cup
• Cumin seeds or jeera - 1 teaspoon 
• Salt - to taste 
• Oil - 3 tablespoons 

Method:

• Dry roast the groundnuts in a pan
• Allow it to cool
• Grind it into a coarse powder in a mixer grinder and keep aside

• Heat oil in a pan 

• Add the cumin seeds 

•  Add the chopped garlic 

• Add the curry leaves and chopped green chillies 
• Sauté well 

• Add the boiled potatoes and salt

• Mix well

• Add the soaked sago

•  Mix well and allow it to cook till the sago turns transparent 

•  Add the ground peanut powder

•  Mix well till the groundnut powder combines well with the sago

• Add the coriander leaves
• Serve hot

Tips:

• Soak the sago overnight in case you want to prepare it for breakfast
• Soak the sago in equal quantity of water, else the dish will turn soggy if you use more water
• If you are making it for vrat or on a fasting day, avoid the chopped garlic in this recipe

Please do try this recipe and enjoy the art of cooking!!!

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ONION RAITHA

Hi friends,
Onion raitha is an all-time favourite side-dish for biryani, veg brinji rice, veg pulao, peas pulao, chapathi or roti for almost all Indians. The Indian thali is complete with this dish.

Ingredients:

• Onion - 1, big sized, finely chopped 
• Curd - 1 cup
• Salt - to taste
• Chat masala powder - 1/2 teaspoon 

Method:

• Whisk the curd and keep aside
• Heat oil in a pan 
• Add the mustard seeds and jeera
• Add the curry leaves 
• Add the tempering to the curd
• Add the onions and salt
• Mix well
• Garnish with chat masala powder 
• Serve

Please do try this recipe and enjoy the art of cooking!!!

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CHICKEN ALOO KURMA

Hi friends,
Chicken and potatoes go along well in taste. This kurma is a nice blend of the taste of chicken and potatoes. It can be prepared at home with a little effort.

Ingredients:

• Chicken - 1/2 kg, cooked in pressure cooker for 1 whistle 
• Potatoes - 2, medium sized, boiled in pressure cooker and cut into pieces 
• Coconut - freshly grated - 1/4 cup
• Cumin seeds or jeera - 1 teaspoon 
• Fennel seeds or saunf - 1 teaspoon 
• Garlic - 6 cloves
• Ginger - 1 inch piece
• Almonds - 6
• Cashews - 6
• Cous cous - 1 tablespoon 
• Cinnamon - 1 inch piece 
• Cardamom - 3
• Cloves - 3
• Dry red chilli - 1
• Onion - 1, medium sized, finely chopped 
• Tomato - 1, small sized, finely chopped 
• Turmeric powder - 1/2 teaspoon 
• Red chilli powder - 1-1.5 teaspoon; depending on the level of spiciness required 
• Coriander powder - 2 teaspoons
• Garam masala powder - 1/2 teaspoon 
• Water - 1-1.5 cups
• Curry leaves - a few
• Salt to taste
• Oil - 3 tablespoons

Method:

• Heat oil in a pan
• Add the cinnamon, cloves, cardamom
• Add the curry leaves and dry red chilli
• Saute well
• Add the chopped onion
• Sauté till the onions turn translucent
• Add the turmeric powder, red chilli powder and coriander powder
• Sauté well
• Add the chopped tomatoes 
• Sauté well till the tomatoes become mushy
• Add the curd
• Sauté well 
• Add the chicken
• Sauté well 
• Add the water
• Cook covered with a lid till the chicken is cooked well with the masala
• In the meantime, Take the freshly grated coconut in a mixer grinder 
• Add the cumin seeds, fennel seeds, Garlic cloves, ginger, almonds, cashews, cous cous
• Grind it to a smooth paste in the mixer grinder by adding a little water
• Keep aside
• Once the chicken is cooked well, open the lid
• Add the boiled potatoes and the ground coconut paste
• Allow it to cook covered till it comes to a boil
• Once done, serve with accompaniment of your choice 

Tips:

This chicken aloo kurma goes well with the following:

• Parotta
• Idli
• Dosa
• Steamed rice
• Phulka roti
• Chapathi 

Please do try this recipe and enjoy the art of cooking!!!

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VEG PULAO

Hi friends,
Vegetable pulao is a delicious and nutritious recipe. It can be prepared easily at home with a little effort.

Ingredients:

• Basmati rice - 1 cup
• Ghee or clarified butter - 2 tablespoons 
• Oil - 2 tablespoons 
• Cloves - 3
• Cinnamon - 1 inch piece 
• Cardamom - 3
• Bay leaf - 1
• Cashews - 6
• Ginger - 1 inch piece, finely chopped 
• Garlic - 6 cloves, finely chopped 
• Green chillies - 2-3, depending on the level of spiciness required 
• Onions - 2, medium sized, finely chopped 
• Tomato - 1, medium sized, finely chopped 
• Carrot - chopped - 1/4 cup
• Beans - chopped - 1/4 cup 
• Potatoes - chopped - 1/4 cup
• Green peas - 1/4 cup
• Water - 2 cups
• Coriander leaves - a few

Method:

• Soak the basmati rice in water for 30 minutes 
• Heat ghee and oil in a pressure cooker
• Add the cloves, cinnamon, cardamom, bay leaf and cashews
• Add the chopped ginger, garlic and green chillies 
• Sauté well 
• Add the chopped onions
• Sauté well till the onions turn golden brown 
• Add the mint leaves and sauté well
• Add the tomatoes 
• Sauté well till the tomatoes become mushy
• Add the salt
• Sauté well 
• Add the chopped carrot, Chopped beans, chopped potatoes and green peas
• Sauté well  
• Add the basmati rice 
• Pour the water
• Add the coriander leaves
• Cook in the pressure cooker for 1 whistle followed by 2 minutes in sim flame
• Once the pressure releases, open the pressure cooker 
• Gently stir
• Serve hot with accompaniment of your choice 

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PARUPPU ADAI / KAARA ADAI

Hi friends,
Paruppu Adai or kaara adai is a healthy, nutritious breakfast recipe which is a wholesome one. It can be had by people of all ages. It can be prepared at home with a little effort.

Ingredients:

• Raw rice - 1/2 cup
• Boiled rice - 1/2 cup
• Toor dal - 1/2 cup
• Gram dal / Bengal gram - 1/4 cup
• Urad dal - 1/8 cup
• Split moong dal - 1/8 cup
• Red chillies - 9
• Ginger - 1 inch piece
• Garlic - 6 cloves
• Cumin seeds or Jeera - 1 teaspoon 
• Fennel seeds or Saunf  - 1/2 teaspoon 
• Onion - 1, medium sized, finely chopped 
• Curry leaves - a few
• Freshly grated Coconut - 1/4 cup
• Asafoetida - 1/4 teaspoon 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Oil - for frying 

Method:

• Soak the rice and dal separately in two separate mixing bowls for 2-3 hours
• Drain off the water
• Transfer the soaked rice to a mixer grinder 
• Add the red chillies, ginger, garlic, jeera, saunf, asafoetida, turmeric powder and salt
• Grind it to a coarse paste in the mixer grinder with half a cup of water
• Add the dals to it
• Grind to a coarse paste in the mixer grinder
• Transfer the contents to a mixing bowl
• Add the chopped onions, curry leaves, freshly grated coconut and mix well
• Heat the tawa or griddle
• Pour a ladle of the batter in the centre of the tawa  and spread it out with the help of the same ladle to form a circle
• Add a teaspoon of oil
• Allow it to cook
• Flip it over and cook on both sides 
• Remove and serve with accompaniment of your choice 

Tips:

• While grinding it, you may add more water if you feel the batter is too thick
• This adai usually goes well with Avial which is a mixed vegetable stew.

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SABUDANA KHEER / JAVVARISI PAYASAM

Hi friends,
Sabudana kheer or javvarisi payasam is a dessert recipe that can be easily prepared at home.

Ingredients:

• Sabudana / Sago / javvarisi - 1/2 cup
• Milk - 1/2 a litre
• Sugar - 1/4 - 1/3 cup; depending on the level of sweetness required 
• Ghee or clarified butter - 3-4 tablespoons 
• Cashews - 10, broken into halves
• Raisins - 10 
• Cardamom powder - 1/2 a teaspoon 

Method:

• Soak the sago in 1/2 cup of water for 1 hour
• After an hour, drain off the excess water and keep aside
• Boil the milk in a pan
• Add the soaked sago 
• Allow it to cook
• Add a tablespoon of ghee and the cardamom powder 
• Keep stirring with a ladle, else the milk will rise and flow out of the pan
• Once the sago is cooked, switch off the flame
• Heat a small kadai 
• Add a tablespoon of ghee
• Add the cashews 
• Roast them till they turn golden brown 
• Add them to the cooked sago
• Add another tablespoon of ghee in the kadai
• Add the raisins 
• Roast them till they puff up
• Add them to the cooked sago
• Mix well
• Add the sugar 
• Mix well till the sugar dissolves 
• Serve hot or chilled, as you wish

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CHAPATHI

Hi friends,
Chapathi is a layered, Indian flat-bread made from Atta or wheat flour . It can be prepared easily at home. It is usually very soft in texture.

Ingredients:

• Atta or wheat flour  - 1.5 cups
• Water - 1/2 - 3/4 cup
• Oil - 2 tablespoons + for frying 
• Salt - to taste 

Method:

• Take the Atta or wheat flour in a mixing bowl 
• Add the salt 
• Add a tablespoon of oil
• Mix well
• Add water little by little and knead the Atta or wheat flour to form a dough
• Add another tablespoon of oil little by little 
• Knead the Atta or wheat flour to form a smooth, soft dough
• Allow it to rest for 10 mins
• Divide the dough into equal portions 
• Roll each portion into a ball 
• Flatten each ball and roll out into a circle
• Now fold the circle to form a hemisphere 
• Again fold it over to form a quarter
• Now roll out this into a layered chapathi that is almost triangular in shape
• Heat a tawa or griddle 
• Place the rolled out chapathi on the tawa
• Apply about half a teaspoon of oil over it
• Allow it to cook 
• Flip it over and cook on the other side as well 
• Apply oil on the other side too
• Remove and serve with accompaniment of your choice 

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PEAS PULAO

Hi friends,
Peas pulao is an easy to prepare pulao recipe. It can be had with a variety of vegetarian as well as non-vegetarian side-dishes.

Ingredients:

• Basmati rice - 1 cup, soaked in water for half an hour
• Green Peas - 1/3 cup
• Onion - 1, medium sized, finely chopped 
• Cashews - 6, broken into halves
• Cinnamon - 1 inch piece 
• Cloves - 3
• Cardamom - 1
• Bay leaf - 1
• Ginger - 1 inch piece, finely chopped 
• Garlic - 3 cloves, finely chopped 
• Green chillies - 2, vertically slit
• Salt - to taste 
• Ghee or clarified butter - 2 tablespoons 
• Oil - 2 tablespoons 
• Water - 1.5 cups 
• Coriander leaves - for garnishing

Method:

• Heat the ghee and oil in a pressure cooker 
• Add the cinnamon, cloves, cardamom and bay leaf 
• Add the cashews
• Sauté well 
• Add the chopped ginger, garlic and green chillies 
• Sauté well 
• Add the chopped onions 
• Sauté well till the onions become transparent 
• Add the green peas
• Sauté well 
• Drain off the water and add the basmati rice
• Give a stir
• Add salt
• Add the water
• Cook in the pressure cooker for 1 whistle followed by cooking in sim flame for 2 minutes 
• After the pressure releases, open the pressure cooker 
• Gently mix it
• Transfer to a serving bowl 
• Serve  hot with accompaniment of your choice 

Tips:

• You can use dried green peas instead of fresh green peas in this recipe 
• In that case, make sure that you have soaked the dried green peas in water for about 8 hours before using it in this recipe 

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GOLI BAJE

Hi friends,
Goli baje is a delicious evening snack that is ideal to relish on a rainy evening.

Ingredients:

• Maida or refined flour - 1 cup
• Curd - 2/3 cup
• Green chillies - 2, finely chopped 
• Ginger - 1 inch piece, finely chopped 
• Black Pepper corns - 10
• Jeera or cumin seeds - 1 teaspoon 
• Curry leaves - a few
• Coconut - cut into small pieces; 3 tablespoons 
• Baking soda or cooking soda - 1/2 teaspoon 
• Salt - to taste 
• Oil for frying 

Method:

• Take maida in a mixing bowl
• Add the curd and baking soda 
• Mix well with your fingers
• The consistency should be a bit loose
• Add the chopped green chillies, ginger, black pepper corns, jeera, curry leaves, coconut and salt
• Mix well
• Allow it to rest for 15 minutes 
• Heat oil in a kadai or wok
• Take some batter
• Drop it in hot oil
• Allow it to cook
• Flip over and cook
• Remove and place on a kitchen tissue (paper towel) to drain off the excess oil
• Serve hot with accompaniment of your choice 

Tips:

• Goli baje goes well with coconut chutney or green chutney

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COCONUT CHUTNEY

Hi friends,
Coconut chutney is an easy to prepare chutney recipe that can be relished with idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai 

Ingredients:

• Fried gram or roasted gram - 1/4 cup
• Freshly grated Coconut - 1/4 cup
• Green chillies - 2-3, depending on the level of spiciness required 
• Salt - to taste
• Water - 1/2 cup
• Split urad dal - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon 
• Curry leaves - a few
• Gingelly Oil - 1 tablespoon 

Method:

• Take the fried gram, freshly grated coconut and green chillies in a mixer grinder
• Grind this into a smooth paste in the mixer grinder by adding water little by little 
• Add salt 
• Mix well
• Heat oil in a pan 
• Add the mustard seeds and split urad dal
• Once the seeds splutter, add the curry leaves
• Add the tempering to the chutney 
• Serve

Tips:

• While grinding, run the mixer grinder with the ingredients without adding water to form a coarse powder first, then add water to get a smooth paste
• This green chutney tastes well with idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai 

Please do try this recipe and enjoy the art of cooking!!!
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ONION PAKODAS / PAKORAS

Hi friends,
Onion pakodas or pakoras are deep-fried sliced onions coated with a batter. They are an easy to make evening snack that can be relished on a rainy evening!

Ingredients:

• Onion - 1, medium-sized, cut into slices 
• Besan or Gram flour - 4 tablespoon 
• Rice flour - 2 tablespoon 
• Corn flour - 1 tablespoon 
• Red chilli powder - 1 and half teaspoon 
• Green chillies - 2, finely chopped
• Curry leaves - a few
• Salt to taste 
• Turmeric powder - half teaspoon 
• Water - one fourth Cup 
• Bread crumbs - 2 tablespoons (optional)
• Oil for frying

Method:

• Take a mixing bowl, add the sliced onions
• Add the besan, rice flour, corn flour, red chilli powder, turmeric powder, green chillies, curry leaves and salt 
• Mix well 
• Add water little by little to get a batter of thick consistency that has just coated all the onions

• Add the bread crumbs
• Heat oil in a kadai or wok  

• Drop the onion coated with batter by dividing it into small portions in the hot oil 

• Flip over and cook on both sides 
• Remove from oil 
• Place on a kitchen tissue (paper towel) to drain out excess oil 
• Repeat the same with the remaining onions

• Serve hot with accompaniment of your choice

Tips:

• Adding bread crumbs is an optional step. You can do it without the bread crumbs too

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VAZHAKKAI MILAGU VARUVAL / RAW BANANA PEPPER FRY

Hi friends,
Vazhakkai milagu varuval or Raw banana pepper fry is a spicy side-dish recipe.

Ingredients:

• Raw banana or Vazhakkai - 1, large
• Ginger - 1/2 an inch piece, finely chopped
• Garlic - 4 cloves, finely chopped 
• Curry leaves - a few
• Black pepper powder - 1-1.5 teaspoons depending on the desired level of spiciness 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste
• Cumin seeds or jeera - 1/2 teaspoon 
• Fennel seeds or saunf - 1/2 teaspoon 
• Oil - 3 teaspoons 
• Curd - 1 teaspoon 
• Water - 1.5 cups 

Method:

• Peel off the skin of the raw banana
• Cut it into cubes of desired thickness
• Soak in 1 cup of water mixed with curd and salt (to prevent blackening of the cut raw banana pieces)
• Heat the oil in a pan 
• Add the cumin seeds and fennel seeds 
• Add the curry leaves, ginger and garlic 
• Sauté well 
• Add the sliced raw bananas
• Sauté well
• Add the turmeric powder and black pepper powder 
• Sauté well
• Add the salt
• Add half a cup of water
• Cook covered with a lid for 3-5 minutes 
• Then, remove the lid after all the water evaporates 
• Flip over the raw bananas patiently 
• Cook in low flame
• Allow it to roast
• Transfer to a bowl
• Serve
• This can be relished with lemon rice, tamarind rice, Amla rice, coconut rice, curd rice.

Please do try this recipe and enjoy the art of cooking!!!

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ONION RAITHA - SAUTÉED VERSION

Hi friends,
Onion raitha is a curd based accompaniment that can be relished with biryani, pulao or phulka roti.
This version of making the raitha involves sauteed onions that gives a nice flavour and taste to the dish.

Ingredients:

• Onion - 1, big sized, finely chopped 
• Curd - 1 cup
• Salt - to taste
• Oil - 1 tablespoon 
• Chat masala powder - 1/2 teaspoon 

Method:

• Whisk the curd and keep aside
• Heat oil in a pan 
• Add the onions
• Sauté well for a couple of minutes 
• Add it to the curd
• Add the salt 
• Mix well
• Garnish with chat masala powder 
• Serve

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EGG PODIMAS

Hi friends,
Egg podimas is a spicy side-dish recipe made from eggs. It can be had with biriyani, pulao or phulka roti.

Ingredients:

• Eggs - 4
• Onion - 1, big sized, chopped
• Green chillies - 1-2, depending on the level of spiciness required, chopped 
• Salt - to taste 
• Oil - 1 tablespoon 

Method:

• Heat oil in a pan 
• Add the chopped green chillies and onions
• Sauté well 
• Add the eggs one by one
• Mix well till it’s cooked well
• Remove and serve with accompaniment of your choice 

Please do try this recipe and enjoy the art of cooking!!!

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CINNAMON FLAVOURED SPONGE CAKE IN MICROWAVE

Hi friends,
Sponge cake flavoured with cinnamon is an easy to prepare sponge cake recipe that can be made in a microwave oven in just 4 minutes. It is relished by people of all ages in my family and friends.

Ingredients:

• Refined flour / Maida - 1/2 cup
• Baking powder - 1 teaspoon 
• Eggs - 2
• Powdered sugar - 1/2 cup 
• Oil - 1/3 cup + 1 teaspoon 
• Milk - 1/4 cup 
• Cinnamon powder - 1/2 teaspoon 

Method:

• Sieve the maida along with baking powder 
• Keep aside 
• Beat the eggs in a mixing bowl 
• Add the powdered sugar 
• Mix well with a whisk
• Add the cinnamon powder 
• Whisk well
• Add the oil 
• Whisk again
• Add the sieved maida and baking powder
• Keep whisking well
• Add the milk
• Whisk well to get a batter of pouring consistency 
• Take a microwave safe bowl with the shape of your choice
• Grease it with a tablespoon of oil 
• Pour the batter in the bowl
• Place it in the microwave Oven
• Microwave at 100% power for 4 minutes 
• Leave it for another 2 minutes inside the microwave oven to allow for standing time
• Remove from the microwave oven
• Allow it to cool 

• Make slices of your choice
• Serve

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SENAIKIZHANGU GOLA URUNDAI

Hi friends,
Senaikizhangu or yam can be used to make the vegetarian version of gola urundai. It is a spicy dumpling recipe which is deep fried in oil. Hence, it has an outer layer which is crunchy and as you bite through, the texture is soft.

Ingredients:

• Senai kizhangu / Yam - 1/4 kg; cut into small pieces and boiled
• Freshly grated coconut - 1 cup 
• Fried gram - 1/4 cup
• Green chillies - 5-6; depending on the level of spiciness required
• Saunf or fennel seeds - 1 teaspoon 
•  Jeera or cumin seeds - 1 teaspoon 
• Cinnamon - 1 inch piece 
• Cloves - 3
• Cardamom - 2
• Mint leaves or pudina - a few
• Coriander leaves or malli - a few
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Oil - for deep frying 

Method:

• Grind all the above mentioned ingredients except oil into a smooth paste in a mixer grinder
• Divide the ground paste into equal portions 
• Roll each portion into a ball
• Heat the oil in a kadai  or wok 
• Deep fry the rolled balls in the oil in batches
• Serve hot with accompaniment of your choice 

Tips:

• The size of the ball depends on your choice. Since it has a nice crunchy outer layer and a softer centre, I prefer to make small balls
• This can be relished with lemon rice, tamarind rice, Amla rice, coconut rice, veg brinji rice

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GREEN CHUTNEY

Hi friends,
The green chutney is a spicy side dish for that can be relished with idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai .

Ingredients:

• Fried gram or roasted gram - 1/2 cup
• Ginger - 1/2 inch piece 
• Coriander leaves - a handful
• Garlic cloves - 2 
• Freshly grated Coconut - 1 tablespoon
• Green chillies - 4-5, depending on the level of spiciness required 
• Tamarind paste - 1 teaspoon 
• Salt - to taste
• Water - 1 cup
• Split urad dal - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon 
• Curry leaves - a few
• Gingelly Oil - 1 tablespoon 

Method:

• Take the fried gram, ginger, coriander leaves, garlic cloves freshly grated coconut, green chillies and tamarind paste in a mixer grinder 
• Grind this into a smooth paste in a mixer grinder without adding water
• Add salt and water
• Mix well
• Heat oil in a pan 
• Add the mustard seeds and split urad dal
• Once the seeds splutter, add the curry leaves
• Add the tempering to the chutney 
• Serve

Tips:

• This green chutney tastes well with idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai 

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VEG BRINJI RICE

Hi friends,
Veg brinji rice is a recipe that is included in traditional South Indian wedding platter. It can be prepared at home, of course, with a little effort. But, when you make it and serve, you will know that it was worth your effort.

Ingredients:

• Basmati rice / raw rice - 1 cup

• Coconut milk - 3/4 cup

• Water - 1 and 1/4 cup
• Onions - 2, medium sized, sliced
• Tomatoes - 1, small sized, sliced

• Ginger - 1 inch piece, finely chopped 
• Garlic - 6 cloves, finely chopped
• Green chillies - 2, vertically slit

• Pudina or mint leaves - a handful 
• Coriander leaves - a few

• Carrot -  chopped- 1/2 cup
• Beans - chopped - 1/2 cup
• Potatoes - chopped - 1/2 cup

• Green peas - 1/4 cup 
• Ghee or clarified butter - 1 tablespoon
• Oil - 1 tablespoon + 2 tablespoons 

• Cinnamon - 1 inch piece 
• Cloves - 4 
• Cardamom - 1
• Bay leaf - 1
• Cashews - 6
• Bread pieces or rusk pieces - 4

• Salt - to taste 
• Red chilli powder - 1 teaspoon 
• Garam Masala powder - 1/4 teaspoon 
• Juice of half a lemon

Method:

• Soak the basmati rice in water for 30 minutes 
• Heat ghee and oil in a pressure cooker 
• Add the cloves, cinnamon, cardamom and bay leaf
• Add the chopped ginger, garlic and green chillies 
• Sauté well 
• Add the chopped onions
• Sauté well till the onions turn golden brown 
• Add the mint leaves and sauté well
• Add the tomatoes 
• Sauté well till the tomatoes become mushy
• Add the salt, red chilli powder and garam masala powder
• Sauté well 
• Add the chopped carrot, Chopped beans, chopped potatoes and green peas
• Sauté well  
• Add the basmati rice 
• Pour the coconut Milk and water
• Add the coriander leaves
• Cook in the pressure cooker for 1 whistle followed by 2 minutes in sim flame
• While it is cooking, heat 2 tablespoons of oil
• Add the cashews and roast them well

• Remove and keep aside
• Break the rusk into smaller pieces 

• Add the rusk pieces in the oil in batches and fry them till golden brown 
• Remove and keep aside 

• Once the pressure releases, open the pressure cooker 

• Add the juice of half a lemon

• Add the fried cashews and rusk pieces
• Mix well
• Serve hot with accompaniment of your choice

Tips:

• You may chop the vegetables as per your choice 
• You can use bread slices instead of rusk
• You can use fresh peas or dried green peas in this recipe 
• In case, you are using dried green peas, make sure you soak them in water for about 8 hours before using it for this recipe

Please do try this recipe and enjoy the art of cooking!!!

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