Fried Rice

Serving - 8
Cooking time - Approx 45 mins

Ingredients :-

Oil - 2 bigspns
Chopped Carrot - 1 cup (as needed)
Chopped Cabbage - 1 cup (as needed)
Chopped Beans - 1cup (as needed)
Chopped Chillys -5 (as needed)
Elachi -9
Lavangalu (cloves) - 25
Green peas optional
Salt - 2 tbspns (as needed)
Ajinomoto - 1/2 tbspn
Uncooked Rice - 2 glasses
Raw Milk / Coconut Milk - 4 glasses (ratio - 1:2 - Rice : Milk) 

Procedure :-

Pongali and Allam Pulusu / Pongal with Ginger sauce

The Best combination with pongal is always Allam Pulusu/Ginger Sauce

Serving - 8
Cooking time - 30 mins

Ingredients :-

For Pongal :-

Uncooked Rice - 1 cup (Ratio - Rice : Water - 1:3)
Water - 4 cups (extra 1 cup should be added after cooking)
Moong dal - 3/4 cup
Ghee - 7 tbspns (to taste)
Oil - 3 tbspns
Chopped Ginger - 1 tbspn
Black pepper/Miriyalu - 1/2 tbspn
Jeera - 1 tbspn
Cashew nuts as needed
Hing - pinch
Curry leaves as needed
Salt - 1 tbspn (to taste)
Turmeric - 1/2 tbspn

For Allam Pulusu/Ginger Sauce :-

Crushed Chillys - 4
Crushed Ginger - 2 inches
Tamarind juice - 1 cup (small lemon sized tamarind should be soaked in water nd squeezed)
Sugar - 2 tbspns (to taste)
Salt - 1 tbspn
Besan/Gram flour - 3 to 4 tbspns diluted in 1/4 cup water

For Seasoning (Talimpu) :-

Oil - 2 tbspns
Chana dal (Pachi sanaga pappu) - 2 tbspns
Jeera - 1/2 tbspns
Mustard seeds (Aavalu) - 1/2 tbspn
Urad dal (Minapappu) - 1/2 tbspn
Turmeric - 1/2 tbspn
Dried Chilly - 1

Procedure :-

Vangi Bhath / Brinjal Rice

Serving - 8
Cooking time - Approx 45 mins


Ingredients :-


Chopped Brinjals - 1/2 kg
Chopped Onions - 2
Chopped Chillys - 4
Oil - 2 bigspns
Ginger garlic paste - 2 tbspns
Crushed lavangam - 15
Crushed dalchina chakka/Cinnamon - 3 inches
Salt - 1,1/2 tbspn (to taste)
Turmeric - 1 tbspn
Uncooked Rice - 2 glasses/cups
Water - 4 glasses/cups (ratio 1 :2)
Pudina leaves - 1/2 bunch


Procedure :-

Daddojanam

Ingredients :-

Cooked Rice - 250g
Fresh Curd - 750g
Chopped Chillys - 4
Chopped Ginger - 1 tbspn
Salt - 1 tbspn (to taste)
Coriander as needed
Curry leaves - 2 stems


For Seasoning ( Talimpu ) :-

Ghee - 1 tbspn
Minapappu (urad dal) - 1 tbspn
Mustard seeds (aavalu) - 1/2 tbspn
Dried Chillys - 2
Hing - pinch
Fenugreek seeds(Menthulu) - 2 pinches

Procedure :

Tomato Rice

Serving - 6 

Cooking time - Approx 45 mins


Ingredients :-

Oil - 2 big spns
Chopped Onion - 1
Chopped Tomatoes - 3/4 kg
Chopped Chillys - 7
Ginger garlic paste - 2 tbspns
Salt - 1,1/2 tbspns(to taste)
Uncoocked Rice - 1,1/2 glasses
Water - 2,1/4 glasses (ratio 1:2)
Dalchina Chakka - 2 inches
Lavangam - 12


Procedure :-