Ragi Muddha

Take a small bowl with 2 tbsp of Ragi Flour and 1/4 cup of Water. Prepare a smooth lump-free batter. Keep aside.

In a large vessel, take 1 3/4 cup of Water, 1/4 tsp of Salt, 1/2 tsp of Ghee and mix well. Add in the prepared ragi flour mixture and stir continuously until the mixture thickens and turns glossy and there are no lumps.

Once the mixture is glossy, add a cup of Ragi Flour and make sure to spread the flour. DO NOT Mix the flour for 2 minutes and turn the heat to low.

After 2 minutes, slightly spread the flour and allow to boil for 5 minutes. Now take a wooden stick and mix continuously until the mixture comes together.

Cover and simmer for 3 minutes or until the mixture turns glossy.

Give a good mix again and make sure to check the mixture is non sticky. Let it cool slightly, and then take a ball-sized mixture into a ghee greased bowl. Shape to round ball with hand by moving the ghee bowl around. 

Instantpot: Vegetable Kichidi

Rinse a cup of Rice, a cup of Moong Dal together in a bowl and keep aside.

Turn on the instant pot in “Sauté” mode. Add a tbsp of Ghee, and temper a tsp of Mustard seeds, a tsp of Cumin seeds. Once they crackle, add a Bay Leaf, 4 Cloves, 1/4 tsp of Asafoetida, and few chopped Curry leaves. Then add a tsp of Ginger garlic paste along with 4 minced Green Chillies and sauté for 30 seconds.  Add a Peeled and Chopped Carrot, few chopped Broccoli florets along with Salt. Mix and sauté for 30 seconds. Add a pinch of Turmeric powder, a tsp of Coriander Powder, a tsp of Jeera Powder, a tsp of Garam masala, washed and kept aside rice and dal. Now add 6 cups of Water and mix well.

Turn off the sauté mode. Close the lid and cook on “pressure mode” for 12 minutes.

Tempering: Heat a tbsp of Ghee in a pan. Fry 2 broken Red Chillies, a tsp of Red chilli powder, 4 tbsp of Fried Onions, 1/2 cup of Frozen Green peas. 

Allow the pressure to release naturally. Now, add the prepared tempering, 4 tbsp of Chopped Cilantro and 2 tbsp of Lemon Juice. Mix well and serve warm with papad.

Aava Pulihora (Mustard Tamarind Rice)

Wash 1 1/4 cups of Rice and pressure cook for 3 whistles with 2 1/2 cups of Water. Once the steam is out, add a tsp of Turmeric Powder, a tsp of Salt, 2 tbsp of Oil, a sprig of Curry Leaves and 3 slit Green Chillies. Mix lightly and keep aside.

Grind together an inch of Ginger piece, a tsp of Mustard Seeds, 2 Red Chillies and Salt to taste into a fine paste.

Heat a tbsp of Oil in a small pan and splutter a tsp of Mustard Seeds, a tsp of Fenugreek Seeds, half sprig of Curry Leaves. Add 2 tbsp of Tamarind Paste, a tbsp of Jaggery, mustard paste and cook for 2 minutes on medium heat. Remove from heat and let cool. Add to the rice and mix well.

In the same small pan, add a tbsp of Oil and saute 2 tbsp of Groundnuts, a tbsp of Channa Dal, a tbsp of Urad Dal. Add 2 broken Red Chillies, half sprig of Curry Leaves and saute for a minute. Add this to the rice too and mix well.

Serve hot.

 

Instantpot: Tomato Rice

Wash and soak 1 1/2 cup of Basmati Rice in a bowl for 30 mins.

Press 'Saute' and add 2 tbsp of Ghee to the instantpot. Saute a tbsp of Cashews until golden brown. Add a small Bay Leaf, a Cinnamon stick, few Cardamoms and Cloves to the pot and saute for 30 seconds. Add a thinly sliced Onion, 2 slit Green Chillies and saute until the onions are golden brown. Add a tsp of Ginger Garlic paste, a pinch of Turmeric Powder, Salt as needed, a tsp of Red Chilli Powder, a tsp of Garam Masala Powder and saute for another 30 seconds. Add 2 finely chopped Tomatoes and saute until they turn mushy. Add 2 1/4 cups of Water and press 'Cancel', while scraping away all the bits from the bottom of the pot. Add the drained rice and secure the lid in 'Sealing' position. Press 'Manual' and pressure cook for 5 minutes. Once the instantpot beeps, release the pressure manually after 2 minutes.

Fluff up the rice and serve warm with a dollop of Ghee and yogurt.

Nizam's Hyderabadi Mutton Biryani

Take cleaned and drained 350 gm of Mutton, cut into big pieces in a mixing bowl. Add 1/2 cup of Fried Onions, a bunch of chopped Mint Leaves and a bunch of chopped Coriander Leaves, 1/2 tsp of Turmeric Powder, 1 Bay Leaf, a tbsp of Ginger Garlic Paste, Salt as needed, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 4 Cardamoms, 5 Cloves, an inch of Cinnamon, 3 tbsp of Oil, 3 tbsp of Ghee and massage the masalas into the mutton pieces for 10 minutes. Add a tbsp of Red Chilli Powder, 2 tbsp of Raw Papaya Paste / 2 tbsp of Lemon Juice, a tsp of Shahjeera, 300 gms of Yogurt and massage the mutton pieces well for 5 minutes. Cover the bowl and marinate in refrigerator for atleast 4 hours or more.

Soak 1 3/4 cup of Basmati rice for 30 minutes and keep aside.

Add the mutton and the masalas to a pressure cooker and cook for 5-6 whistles on low-medium heat. Add the cooked mutton to a heavy bottomed pan and keep aside. 

Heat 2 litres of Water in a saucepan and add a tsp of Ginger Garlic Paste, 5-6 Cloves, 4-5 Cardamoms, an inch of Cinnamon, 2 Bay leaves, a tsp of Shahjeera, a tbsp of Salt, 2 Star Anise, 5-6 Slit Green Chillies. Bring the water to boil on high heat.  Add the soaked rice and cook until rice is cooked 60%. Add a layer of this rice to the heavy bottomed mutton pan. After 3 minutes, scoop out another round of rice to layer it over.  After another 3 minutes, scoop out the rest and layer it on the mutton. Sprinkle 1/4 cup of the water used to cook the rice to the top layer. Sprinkle 1/2 tsp of Garam Masala, 2 tbsp of Fried Onion, 1/4 cup of Ghee, 2 tbsp of Milk soaked with Saffron over the top layer and spread 3 Hand napkins and cover the pan to create dum.

Cook for 10 minutes and let it rest for another 15 minutes before serving.

Instantpot: Shrimp Biryani

Clean and drain 250 gm of cooked, deveined and peeled Shrimp into a bowl. Add 1 1/2 tsp of Ginger Garlic paste, a tsp of Red Chilli Powder and a pinch of Turmeric and give it gentle mix. Set aside for 30 minutes.

Wash and drain 1 1/2 cups of Basmati Rice into a bowl. Soak in 1 1/2 cups of Water. Set aside for 30 minutes.

Click on "Sauté" on the Instantpot and after a minute, add 3 tbsp of Oil. Once the oil is hot, add the marinated shrimp gently to the oil and cook until the oil separates. Push the shrimp to one side of the pot and add 2 Cloves, 1 Cardamom, 1/2 inch Cinnamon, 1/2 Bay Leaf, 1/2 Star Anise, 1/2 thinly sliced Onion and sauté for 3-4 minutes. Add Salt as needed, 1/2 tsp of Ginger garlic paste and cook till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp Garam Masala Powder, 1/2 tsp Coriander Powder and keep stirring. Add 1/4 cup of Chopped Coriander Leaves and 1/4 cup chopped Mint Leaves and give it  good stir. Add the water from the set aside rice and mix well. Add the Rice and do not stir. 

Close the lid and set the vale to "sealing" position. Click on "Cancel", click on "Pressure" and set to 6 minutes. Once the biryani is cooked, let it naturally release pressure. Open the lid and fluff up the rice. Serve warm with Raita.

At any time, if the food is sticking to the bottom of the pot, click on 'cancel' and then scrape off the food and then continue to cook again.

Instantpot: Spinach Rice

Start the Instantpot in "Saute" mode. Add 2 tbsp of Ghee and a Cinnamon Stick, a Bay Leaf, 2 Cardamoms, 4 Cloves and a tsp of Cumin Seeds. After 30 seconds, add 1/4 cup of Cashews and roast till golden brown. Add a sliced Onion, 2-3 Slit Green Chillies and cook until the onions turn golden brown. Add a tsp of Ginger Garlic paste and cook for another minute. Add a chopped Tomato, 1/4 cup of Peas and cook for another 2 minutes. 

Click on "cancel" and add 1 1/2 cups of Water, a cup of Basmati Rice, a tsp of of Salt, a tsp of Coriander Powder, a tsp of Garam Masala, 1/2 tsp of Red Chilli Powder and give it a good stir.

Set the Instantpot to "Manual" and pressure cook for 5 minutes on Sealing mode. After the time is up, allow the pressure to be naturally released. Open the lid and fluff up the rice with a fork. Garnish with chopped Coriander Leaves and serve warm with Potato chips and Raita.

Pulagam, Pachi Pulusu and Verusenaga Chutney (Rayalaseema style)

Pulagam - Wash together a cup of Moong Dal along with 1 1/2 cup of Rice and pressure cook with a tsp of Salt and 6 cups of Water for 4 whistles.

Pachipulusu - Lightly roast a cup of Groundnuts, 1/4 cup of Sesame Seeds and 2 tbsp of Fried Gram / Daliya. Grind them to fine powder, transfer to a saucepan and add a litre of Water. Heat the water-powder mixture in a bowl and add a pinch of Turmeric powder, Salt as needed, 2 tbsp of crushed Jaggery, a tbsp of Tamarind Paste and a tsp of Red Chilli Powder. Mix well and allow to come to a boil on low-medium heat. Add 1/2 an Onion, chopped into pieces on top of the pulusu before serving.

Chutney - Saute 1/2 cup of Groundnuts on medium heat until crisp. Remove them into a mixie jar. Lightly saute 2 cloves of crushed Garlic, 1/2 tsp of Cumin Seeds and 3 slit Green Chillies in a tsp of Oil and add them to the groundnuts. Grind them to a smooth chutney adding enough water. Add a tsp of Tamarind Paste, Salt as needed and transfer it into a bowl. Heat a tsp of Oil in a tempering pan, splutter 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, few Curry Leaves and a broken Red Chilli. Add to the top of the chutney and mix well.

Serve hot Pulagam with a dollop of Ghee along with chutney and Pachipulusu on the side 

Mughalai Chicken Biryani

Cut a large Onion into thin slices and saute them in 4 tbsp of Oil until golden brown. Drain and keep aside.

In a bowl, take 500 gm of cleaned and cut chicken pieces along with 2 tbsp of broken Cashews, 2 tbsp of chopped Almonds, 2 tbsp of chopped Pista, 1/4 cup of whipping Cream, 1/2 cup of yogurt, 1 tbsp of Ginger garlic paste, 2 tbsp of chopped Mint leaves, 2 tbsp of chopped Coriander leaves, 2 slit Green Chillies, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 2 tsp of Red Chilli Powder, Salt as needed, a pinch of Turmeric Powder, 1/4 tsp of Cardamom Powder, 1 Star Anise broken, 1/4 tsp Black Pepper Powder, an inch of Cinnamon, 4-5 Cloves, a tsp of Shahi Jeera, a Bay Leaf and combine everything. Massage the chicken with the masalas. Add oil from the fried onions, half of the fried onions, a tbsp of Ghee, a pinch of Saffron mixed in a tbsp of Water to the chicken and massage again. Keep aside in the refrigerator for atleast an hour.

Bring 4 cups of Water to boil in a saucepan and add an inch of Cinnamon, 4 Cardamoms, 4 Cloves, a tsp of Shahi Jeera, 1 Star Anise, 2 Bay Leaves, 2 slit Green Chillies, a tbsp of Ginger Garlic Paste, a tbsp of Salt. Once you see another boil, add 1 1/2 cups of washed, drained and soaked Basmati Rice, 2 tbsp of Mint Leaves, 2 tbsp of Coriander Leaves and 1/2 a Lemon. Cook the rice until 60% cooked. 

Arrange the marinated chicken in a biryani pot in a even layer. Drain 2 ladles of 60% cooked rice and evenly spread on the chicken. After 2 minutes, drain another 2 ladles of 70% cooked rice and evenly spread on the rice. After another 2 minutes, drain another 2 ladles (the last) of 80% cooked rice and evenly spread in the pot. Add 1/4 cup of Ghee and 1/3 cup of rice cooked-water around the edges of the pot, a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 2 tbsp of Fried Onions, 2 tbsp of Oil on the top. Cover cook (with a weight on the top) for 8 minutes on high flame and 7 minutes on medium flame and let it sit for 20 minutes afterwards. 

Serve hot with Raita.

Instantpot: Tomato Rice

Wash, drain and soak 1 1/2 cup of Basmati Rice in a bowl.

Press "saute" on the InstantPot. Add 1 1/2 tbsp of Oil and saute 2 tbsp of Cashews till golden brown. Remove the cashews and keep aside. Add a Bayleaf, 3/4 tsp of Cumin Seeds, an inch of Cinnamon, 3 Cardamoms, 3 Cloves and saute for 30 seconds. Add a finely chopped Onion, 2 slit Green chillies and  a tbsp of Ginger Garlic paste. Saute until the onions are golden brown. Add a cup of chopped Tomatoes, a pinch of Turmeric Powder, Salt to taste, 3/4 tsp of Garam Masala and 1/2 tsp of Red chilli Powder. Mix well and cook till the tomatoes turn mushy.

Add the soaked rice, 2 cups of Water and press "cancel". Scrape off the bits from the bottom and secure the lid with the whistle in Sealing position. Set the mode to "Manual" and timer to 5 minutes. Once the timer is done, manually release the pressure after 5 minutes.

Sprinkle a tbsp of Lemon Juice and chopped Coriander Leaves before serving warm.

Instantpot: Veg Pulao with Coconut Milk

Press "saute" mode on the Instant Pot. Add 2 tbsp of Coconut Oil. Once hot, add a Bayleaf, 4 Cloves, 2 Cardamoms, a tsp of Cumin Seeds, 4-5 slit Green Chillies, 3-4 Curry Leaves and a tsp of Ginger Garlic Paste. Saute for a minute.

Add a finely sliced Onion and cook till golden brown. Add 2 cups of Vegetable mix (chopped Carrots, Peas & French Beans) and cook for another 3 minutes. Add 2 cups of Thick Coconut Milk, a cup of Water, 2 cups of washed Basmati Rice, Salt to taste and mix well. 

Close the lid and set the vent to "Sealing". Hit "Cancel" and set to "Manual" and set timer for 6 minutes. After the timer is up, release the pressure manually after 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with chopped Coriander Leaves and ghee roasted Cashews.

Shrimp Biryani

Prep - Wash and soak a cup of Basmati Rice in a  bowl for an hour.

Shrimp - Take 250 gm of cleaned Raw shrimp in a pan. Add 1/2 tsp of Salt , a tsp of Red chilli Powder and a pinch of Turmeric powder to it and mix well. Saute them on medium flame until the shrimp are more than 50% cooked.

Masala Paste - Grind an inch of dry Coconut piece, 2 tsp of Coriander Seeds, a tsp of Poppy Seeds, 7-8 peeled Garlic, 1/2 inch of Ginger piece to a smooth creamy paste and keep aside.

Masala Powder - Dry roast 4 cloves, 4 Cardamoms, an inch Cinnamon and grind to a powder.

Now, heat 2 tbsp of Oil in a heavy bottomed pan. Saute 4 Cardamoms, an inch Cinnamon, 4 Cloves, 1 Javitri for few seconds. Add 2 finely sliced Onions, 3 slit Green Chilies and saute until golden brown. Add the cooked shrimp and saute for 3-4 minutes. Add the ground masala paste, Salt to taste, 1/2 tsp of Red Chilli Powder and a pinch of Turmeric and saute until oil separates. 

Add the soaked Rice and saute until the masala and rice mixes well. Add 1 3/4 cup of Water and turn the heat to medium and mix well. Cover cook until the rice is done and fluff up the rice with a fork.

Sprinkle the prepared masala along with Chopped Coriander Leaves over the rice and mix carefully. Serve warm with Raita.

Instant Pot - Chicken Biryani with Brown Rice

Prep - Rinse and drain 2 cups of Brown Basmati Rice thoroughly. Add 2 cups of Water to the rice to soak for atleast 2 hours. Wash and drain 2 pounds of Chicken Breasts and poke / cut them into pieces, as needed. 

Marinade - In a small bowl, add 2 tsp of Garam Masala, 2 tbsp of Ginger Garlic Paste, a tbsp of Red Chilli Powder, 1/2 tsp of Turmeric Powder, 1/4 cup of finely chopped Mint Leaves, 1/4 cup of finely chopped Coriander Leaves, 2 tbsp of Lemon Juice, 3/4 cup of Yogurt, 2 tsp of Salt and mix well. Add this to the Chicken and coat evenly. Refrigerate for 2-3 hours.

Turn the Instant pot on Saute and add a tbsp of Ghee to it. Add a large Onion, thinly sliced cooking for 12 minutes stirring continuously until they are brown. Take out half of the onions and reserve to garnish later. Add another tbsp of Ghee, 4 thinly sliced Green Chillies, 2 small Bay Leaves to the instant pot. Add the Chicken along with the marinade and deglaze the pot by scrapping the bottom of the pot. 

Drain the rice and gently spread over the chicken. Add 1/2 tsp of Salt and a cup of Water and evenly push all the rice to under the water. Close the lid and turn the pressure valve to sealing. Set to Manual mode for 10 minutes.

Allow natural pressure release. Once the pin drops, open the instant pot and fluff up the rice with a fork and mix the chicken on the bottom. Garnish with the reserved brown onions and Cilantro leaves. Serve warm with Raita.

Awadhi / Lucknowi Chicken Biryani

Prep - Soak 1/4 cup of Khus-Khus (gasagasalu) and 1/4 cup of freshly grated Coconut in 1/2 cup of Milk for 20 minutes. Grind to a smooth paste and keep aside. Add a tbsp of Oil to a saute pan and saute a thinly sliced 1/2 a small Onion till dark brown for some fried onions.

Marinade - Marinate 1lb of Chicken (cleaned Cornish Hen cut into pieces) in a bowl with 3/4 cup Yogurt, 2 tbsp of Lemon Juice, 2 tsp of Red Chilli Powder, a pinch of Turmeric Powder and Salt. Set aside for an hour.

Gravy - Heat a pan and add 2 tbsp of Oil. Saute a tsp of Shah Jeera, Bay Leaf, an inch of Cinnamon, 2-3 Cloves, a tsp of Black Peppers, 2 Cardamoms, a Star Anise, 1/2 tsp of Nutmeg Powder on medium heat. Add 2 finely chopped Onions once the spices emanate smell. Cook till the onions are light brown and add a tbsp of Ginger Garlic paste, 5 slit Green Chillies and cook till the rawness disappears. Add 1/4 cup of Mint Leaves and cook till the oil separates. Add the marinated chicken, mix well and increase the heat to high. When the gravy comes together, add the coconut-khuskhus paste and a tbsp of Heavy Whipping Cream and miss well. Add Salt to taste and reduce the heat to low. Let the chicken cover cook till done.

Rice - Heat a pot on medium heat and bring 4 cups of Water to boil. Add 2 cups of Basmati Rice, a tsp of Lemon Juice, Salt to taste and few drops of Oil and cook until 80% done. Drain the water and spread the rice on a plate.

Biryani - Heat a tawa and place a pot on it. Add 2 tbsp of Ghee and spread the chicken gravy in the pot. Over the chicken, spread the rice and garnish with Coriander Leaves, fried onions, Saffron infused milk, lemon juice and minced Mint leaves. Close the lid and cook on dum (low - medium heat) for 20 minutes.

Serve warm with Raita.

InstantPot: Egg Biryani

Wash 3 cups of Basmati Rice and soak in 3 cups of Water. Boil and peel 8 Eggs and make slits on their sides and put them aside.

Press the "Saute" button on the Instant Pot and heat 2 tbsp of Oil. Add a tbsp of Cumin Seeds and a tbsp of Fennel Seeds along with 2 Cardamoms, 5 Cloves, 1 Bayleaf and 1/2 inch Cinnamon Stick. When they start to splutter, add a tbsp of Cashews and saute them till golden brown. To the pot, add a finely chopped / sliced Onion,  3 slit Green Chillies and saute until it turns golden brown. Add a tbsp of Ginger Garlic paste, pinch of Turmeric Powder, a tsp of Red Chilli Powder, 1/2 tsp of Coriander and Cumin Powders each. Mix well and add a finely chopped Tomato to the pot. Combine well and keep stirring to avoid sticking to the bottom of the pot. When the mixture turns mushy, add 1 1/2 tsp of Salt, the soaked rice + water and mix well.

Close the lid and the valve and cook on high pressure for 10 minutes. Quick release the pressure once done. Fork the rice gently.

In the meantime, heat a tsp of Oil in a saute pan and add a pinch of Red Chilli powder and Salt to it. Immediately add the slit Eggs to the pan and stir them around for 2 minutes. Remove from heat and add the eggs to the Rice.

Serve the rice along with the egg after garnishing with some Mint or Cilantro leaves. Pair it with Onion Raita or plain yogurt. 

Carrot Rice

Prep - Peel and grate 3 Carrots and keep aside. Wash and soak 1 1/2 cups of Basmati rice for 30 minutes.

In a wide pan, add 2 tbsp of Ghee and tbsp of Oil and heat on medium. Splutter a tsp of Mustard Seeds, a tsp of Cumin Seeds, Few Curry Leaves for few seconds. Add 2 tbsp of broken Cashews and saute until golden brown. Add finely chopped 1/2 Red / Yellow Onion, 2 thinly slices Green Chilies and a pinch of Turmeric Powder and saute till the onions turn golden brown. Add the grated Carrot and Salt to taste, sauteing and mixing until the carrot is cooked.

On medium heat, add 2 3/4 cups of Water and the soaked Basmati Rice to the pan. Mix well and cover cook until the rice is cooked. Remove from heat an serve warm with appadams and yogurt.

Hyderabadi Chicken Dum Biryani

Heat 1/3 cup of Oil in a pan and add a finely sliced large Onion. Saute till the onion is brown and drain them to a plate.

In a large cooking pot, add washed, drained 1/2 kg Chicken, a tsp of Shahi Jeera, a Bay Leaf, 2 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 1/3 cup of Fried Onions, 2 tbsp of chopped Coriander Leaves, 2 tbsp of chopped Mint Leaves, 2 tsp of Ghee, Juice of a Lemon, a tbsp of chopped Green Chilli, a tsp of Cumin Powder, a tsp of Coriander, 1/2 tsp Garam Masala, a pinch of Turmeric Powder, Salt as needed, oil from fried onion and a cup of Yogurt. Massage each chicken piece with the masalas to coat well for 20 minutes. Marinate for 4 hours in the refrigerator.

Bring 2 liters of Water to boil in a large cooking pot. Add a tsp of Shahi Jeera, a Bay Leaf, a Cinnamon Stick, 3 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 2 tbsp of Salt. When the water comes to a boil, add 1 1/2 cups of Basmati Rice and let cook until the rice is 70% cooked. 

To the marinated chicken pot, add the drained Rice over the chicken. Layer with chopped Mint and Coriander Leaves, a pinch of Garam Masala, 3 tbsp of Saffron infused Milk, Ghee and fried Onions. Cover with tissues and a lid. Cook on medium heat for 10 minutes and another 8 minutes on low heat. Remove from heat and let it rest for 20 minutes. 

Serve warm with raita. 

Rava Pongal with Pongal Gojju

Dry roast a cup of Sooji until light brown and keep aside. Dry roast ¼ cup of Moong Dal in the same pan until golden brown and add 1 cup of Water along with a pinch of Turmeric Powder, a drop of Ghee and bring to boil. Lower the heat and cook until cooked.  Strain the dal and reserve the liquid.

Heat a tbsp of Oil in a pan, sauté ½ tsp of Mustard Seeds, a tsp of Cumin Seeds, ½ tsp of crushed Peppercorns, ½ “ of minced Ginger, 3 slit Green Chillies, a pinch of Asafoetida and few chopped Curry Leaves.  Measure the reserved water and add more water if necessary to make it 2½ cups of Water. Add to the pan and let it come to a boil. Add the cooked moong dal, Salt to taste and boil further for a minute. Now add the roasted rava to it slowly mixing avoid the formation of lumps.

Optional - In a small pan, heat a tsp of Ghee and saute few broken Cashew nuts, a tbsp of Grated Coconut and fry until golden in color. Add it to the Pongal and garnish with few Coriander Leaves and a tbsp of grated Coconut and serve hot with gojju or coconut chutney or sambar.

Pongal Gojju -                                                                 

Dry roast a tsp of Cumin Seeds and grind along with 2 tbsp of Roasted Gram Dal, a tbsp of Grated Coconut, finely chopped 2-3 Green Chillies and Salt to a coarse powder. Soak an amla sized Tamarind in water and squeeze the pulp and keep it aside.

Heat a tsp of Oil in a small pan; crackle ½ tsp of Mustard Seeds, 2 tsp of Chana Dal and a tsp of Urad Dal. Add few Curry Leaves, a pinch of Asafoetida and fry for ½ minute. Add the tamarind pulp with a cup Water and let it come to a boil. Add the ground powder, mix well, add ½ tsp of grated Jaggery, Salt to taste, a pinch of Turmeric Powder and boil for a couple of minutes until it is in gravy consistency. Serve it with pongal/rava pongal/oats pongal.

Ragi Muddhe (with rice)

Boil 4 cups of Water, ½ cup of Rice and a pinch of Salt in a saucepan and covercook until rice is soft.  Simmer, add a cup of Ragi Flour over the rice mixture and cover for few minutes.  Remove the cover and using a wooden masher, stir the ragi-rice mixure thoroughly until you see no lumps adding a tbsp of Butter/Ghee. Simmer on low and cover cook for another 15 minutes. Remove from heat, let it cool and make muddhe balls. 

Serve hot with spicy curry or sambhar.

Channa Dal Rice

Soak a cup of Basmati Rice for 10 minutes and ½ cup of Chana Dal for 30 minutes.

In a pressure cooker, heat a tbsp of Oil and crackle ½ tsp of Mustard Seeds. Add a tbsp of Chana Dal, 2 tsp of Urad Dal and saute till golden brown. Add a sprig of Curry Leaves, 4-5 slit Green Chillies, a sliced medium Onion, a pinch of Turmeric Powder and 4-5 big Garlic Pods and saute till onion are translucent.  Add the soaked and drained chana dal and fry for 2 minutes. Add 1¾ cups of Water and let it come to a boil. Add the soaked and drained rice, Salt  to taste, juice of ½ Lemon, stir well and pressure cook for a whistle and simmer 6-8 minutes or if using a regular pan, cover cook till the water is evaporated. Serve hot with raitha, papad and a gravy curry.