Ingredients:

Basmati Rice - 1 cup

Spinach or pasalai keerai - 1 bunch

Green chilli - 4

Chopped Onion -1

ginger - a small piece

Cinnamom - a piece

Garlic -3 pods

Ghee, roasted cashews - 1 tablespoon

jeera - 1 tsp

Saunf or sombu - 1 tsp

Salt, water - as required

Method:

1. Soak Basmati rice in water for few mins.

2. Wash the spinach and add ginger, garlic, jeera, green chilli and cook them.

3. Allow them to cool down and keep them grinded.

4. Take a pan, heat ghee and add cinnamom, saunf and fry them and add the chopped onions.

5. Fry them until onion turns pinkish.

6. Now add salt, rice, grinded paste and add sufficient water to cook rice.

7. Close the pan and simmer the flame. Allow it for 7 -10 mins.

Garnish with roasted cashews.

Ingredients :

Basmati rice - 1 cup

Carrot - 4

Orange juice - 1 cup

Salt - to taste

Oil/ghee - 4-5 tsp

Ginger garlic paste - 1 tsp

Onion sliced - 1 big

Saunf or sombu - 1/2 tsp

Curry leaves - 5-7

Cardamom - 1

Orange color/Saffron color - a pinch

fried cashewnuts, coriander leaves, small orange pieces for garnishing

Method :

1. Wash the basmati rice just once and drain for 10 mins.

2. Heat oil/ghee in pressure pan.

3. Fry the cashewnuts first and set aside.

4. Add cardamom followed by saunf or sombu and curry leaves.Fry for few seconds.

5. Now add the ginger garlic paste. Fry and after a min add the sliced onion.

6. When the onion turns pinkish and aroma comes, add carrot and fry for 4-5 mins.

7. Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.

8. Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt and close the pan/cooker.

9. Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.

10.Open the lid only after the steam has subsided.

Mix everything gently and garnish with roasted cashews, corriander leaves and serve.

Ingredients:

Ellu - 1/2 cup

Mustard  - 1 tsp

Urad dhal - 2 tsp

Red chilli - 6

Ghee - 1 table spoon

Cooked rice - 4 cups

Salt - to taste

Curry leaves to garnish

Method:

1. Take the sesame seed, wash it  in water and remove the minute stones.

2. Take a pan, add ghee and sesame seeds and fry it till it pops out.

3. Allow it to cool and grind it to fine powder.

4. Now roast the mustard and urad dhal till it becomes golden brown.

5. Also roast  the chillies and grind the mustard, urad dhal  and chillies.

6. Take the cooked rice, add the sesame powder, chilli power and salt and mix well.

7. Garnish with roasted mustard and curry leaves and serve.

Do not reheat the ellu sadam.

Ingredients:

Beans, Carrot, Plantain, potato, drumstick, madras onion(small onion), Feild beans(mocha kottai) - 2 cups

Basmati rice - 1 1/2 cup

Toor dhal - 1/2 cup

Tamarind extract - 1/2 cup

Salt - to taste

Water - as required

Curry leaves and cashew  - to garnish

Turmeric Powder - a pinch

Mustard - 1 tsp

Oil - 1 tsp

Ghee - 2 tsp

For Masala Powdering:

Channa dhal - 3 tsp

Fenugreek - 1 tsp

Corriander seed - 2 tsp

Red chilli - 5-6

Grated coconut - 3 tsp

Asafoetida -a pinch

Oil - 1 tsp for frying

For Spicy powder:

Cardamoms - 4

Cloves - 3

Poppy seeds - 1 tsp

Cinnamon - small piece

Oil - 1 tsp for frying

Method:

1. Cook all the vegetables and keep them separately.

2. Cook rice along with toor dhal and keep separately.

3. Fry the ingredients for masala powder and keep them grinded by adding little water.

4. Prepare spicy powder with the ingredients for masala after frying them.

5. Take a pan, add little oil and ghee, add mustard and add the tamarind extract.

6. Add the masala powder, spicy powder, salt, asafoetida, turmeric and allow it to boil.

7. Now add all the cooked vegetables and the rice and dhal and allow it to set for sometime.

8. Now garnish with curry leaves and roasted cashews.

Ingredients:

Egg - 3
Cooked Basmati Rice - 4 cups
Beans - 1 cup
Carrot - 1 cup
Peas - 1 cup
Spring Onions - 1/2 cup
Oil, pepper and salt - to taste

Method:

1. Finely beat the egg yolk and keep it separately in a bowl.
2. Take a pan(in low flame), add oil and add the egg yolk that we prepared and cook for 3 mins.
3. Now add the cooked basmati rice and leave it for 3 mins.
4. Add peas, carrot, salt and stir well and leave it for 2 mins.
5. Now add the spring onion, beans, pepper and leave it for 3-4 mins.
6. Serve hot with cauliflower manchurian or chicken manchurian.