Channa Rice

Ghee/Oil – 3 tbsp.

Bay Leaf – 1

Cloves – 4

Cinnamon – 1 stick

Cardamom Whole – 2

Fennel seeds – 1/2 tsp

Onion – 1

Green Chilli – 3

Ginger Garlic paste - 1 tbsp.

Tomato – 2

Chickpea– 1/2 cup, soaked overnight

Salt & Pepper

Turmeric powder – 1/4 tsp

Chilli powder – 1/2 teaspoon

Fennel powder – 1/2 teaspoon

Garam Masala powder - 1/2 tsp

Rice – 2 cup, soaked in Water for 15 min and drained

Lemon juice

Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Fennel seeds.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Chickpeas and mix well so the masala coats well.

Season the mixture with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add 4 cups Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.

Jackfruit Seed Curry

Jackfruit Seeds (Palaa Kottai) - 1 cup Onion - 1 Tomato - 1 Sambar powder - 1 teaspoon Turmeric powder - 1/4 teaspoon Oil - 1 tablespoon Mustard - 1/2 teaspoon Urad dhal - 1 teaspoon Jeera - 1/2 teaspoon Asafotida powder - a pinch Curry leaves - few Salt - 1 teaspoon or as per taste Cut the seeds into two and remove the hard white skin. Cook it in water till soft and drain the excess water. Keep aside. Chop the onion and tomato finely. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida and fry till the urad turns light brown. Add chopped onion and curry leaves and fry for a while. Now add tomatos pieces and fry till it mashes well. Add cooked jackfruit seeds along with sambar powder, turmeric powder and salt and mix well. Keep it on low flame for five minutes stirring now and then. Remove from stove.

Paal Payasam

A perfect end for any Indian meal !!

Ghee – 1 tbsp. + 1 tsp

Semiya – 1 cup

Milk – 3 cup

Sago - 1/8 cup, soaked in Water for 15 min; then thoroughly washed and cooked

Sugar – ½ cup

Cardamom Powder – 1 tsp

Saffron – few

Cashew – few

Raisin – few

In a pot add 1 tsp Ghee and roast the Semiya until it changes its color to golden. Now, add 2 cups Water to the Semiya and cook till soft (about 80%).

Stir in Milk, Sago, Sugar, Cardamom powder and Saffron; cook the Payasam on medium flame for about 12 min.

Temper Cashew and Raisins in Ghee and add to the Payasam.