Tomato Rice

Basmati rice - 2 cups Onion - 1 medium sized finely chopped Tomato - 5 or 6 medium sized ones Garam masala - 1 teaspoon Coriander powder - 1teaspoon Jeera/Cumin powder - 1 teaspoon Red chili powder - 1 teaspoon Turmeric powder - 1/2 teaspoon Green chillies - 2 Ghee / Oil - 3 teaspoons Cumin /Fennel seeds - 1 teaspoons 5 or 6 cashews Salt to taste Puree the tomatoes in a mixie. Add oil or ghee in a pressure cooker and roast the cashews until golden brown. Then add the cumin seeds..Once they splutter add the onions and saute till they turn translucent. Now add the tomato puree and cook for a minute. Instead of pureeing the tomato you can also add finely chopped tomatoes. But you will have to reduce the amount of water as the tomatoes give off some water. Add the garam masala, coriander, cumin, turmeric and chilli powder..Also add salt. Cook for a minute and add the required amount of water. For two cups basmati rice add four cups water..I added 3 1/2 cups water and 1/2 cup milk. This gives more richness to the rice..Close the pressure cooker and cook until three whistles. Garnish with one teaspoon ghee and coriander leaves. Serve with raita of your choice.

Chole Chaat

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles

2 tablespoons of oil

1/4 cup of besan (gram flour)

1 tablespoon of grated ginger

1 minced green chili, seeds removed

1 1/2 teaspoons of salt

1 teaspoon of black salt

1/2 teaspoon of black pepper

1 teaspoon of roasted cumin powder

1 teaspoon of mango powder

1 teaspoon of garam masala

2 teaspoons of lemon juice

1/4 cup of tamarind chutney

Heat oil in a saucepan and add the besan, stirring until it becomes golden brown.

Add the grated ginger, minced green chili, and cooked chickpeas to the besan mixture.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and add 1/2 cup of water.

Lightly mash the chickpeas and let the mixture simmer on low heat for 10-15 minutes.

Remove from heat and mix in garam masala and lemon juice. Let it sit for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve alongside toasted bread slices, French bread, or crispy potato wedges.

Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.