Ingredients
Raw rice : 1 cup
Moong dal : 1 tbsp
Milk : 2 cups
Kalkandu :2 cups
Saffron
Cashewnuts
Cardamom powder
Ghee 3 tbsps
Method
Soak saffron in milk.
Wash rice and dal and pressure cook them with 2 cups milk + 2 cups water for 5 whistles.
Take out and mash the cooked rice well.
Add kalkandu ,saffron with milk,2 tbsps ghee and cook on low flame for 5 to 10 minutes.
Add cardamom powder and mix well.
Heat remaining ghee, fry cashewnuts and add it to the rice mixture and mix everything well.
Serve hot..
Ingredients
Water : 1 cup
Tea bag : 1
Sugar : 1 tsp
Lemon juice : less than 1/4 tsp
Method
Bring water to boil.
Dip tea bag till water is transparent brown in colour.
Add sugar and lemon juice and stir well.
Serve hot.
Ingredients
Rajma : 1 cup
Grated coconut : 1/2 cup
Green chillies : 2 nos
Grated ginger : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil
Method
Wash & soak rajma overnight.
Pressure cook it with little salt for 5 whistles.
Heat oil in a kadai,add mustard seeds, urad dal and curry leaves.
When mustard start to crackle,add chopped green chillies,curry leaves,ginger and asafoetida.
Now add cooked rajma,salt and mix well.
Finally add grated coconut and stir for few minutes.
Serve..
Ingredients
Basmati rice : 1 cup
Chopped apple : 1/2 cup
Cashewnuts
Shahi jeera
Bay leaf
Cinnaon stick
Cloves
Nutmeg powder
Salt
Ghee
Method
Wash and soak rice for 10 minutes.
Heat 2 tsp ghee in a pan,add shahi jeera,bay leaves, cinnamon stick,cloves and saute for a minute.
Add soaked rice in it and stir.
Add 1 1/2 cup water,salt to it and mix and let it cook on low flame.
Once done switch off the flame ,add nutmeg powder ,chopped apples,mint leaves and gently mix.
Fry cashewnuts in little ghee and add it to the rice.
Serve hot with peas curry.
