Paneer Biriyani

Ingredients:

• 3 tbsp Oil
• 2 cups of basmathi rice
• 1 cubed capsicums or 1 large potato cubed (optional)
• 1 large onion thinly sliced
• 2 green chilies slit or minced
• 1 cup cubed Paneer
• 1 medium tomato chopped
• ⅛ tsp. ground turmeric
• ½ tsp. red chili powder
• 1 tsp. Biryani masala powder (adjust)
• Fistful of mint and coriander leaves chopped
• Salt to taste
• 3 cups water

For Marinate:

• Plain Yogurt - 1cup
• Ginger garlic paste - 1tsp
• Garam Masala - 1tsp
• Salt - 1/2 tsp
• Red Chili powder - 1/2tsp
• Dry Mango Powder - 1/4tsp
• Turmeric Powder - 1/4tsp    

Dry spices 

• 1 star anise
• 2 bay leaf
• ½ tsp. shahi jeera / black cumin
• 2 green cardamoms
• 4 to 5 cloves
• 1 inch cinnamon stick

Method:

1. In a medium size bowl mix all marinate ingredients then add capsicum, paneer and potato pieces and mix it well and let it sit for 20 min.  
2. Soak rice for 30 mins. 
3. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
4. Add tomatoes, mint, red chili powder, turmeric, salt and marinated ingredients. Cook until the tomatoes turn mushy.
5. Add biryani masala powder and fry till the mixture thickens.
6. Pour water and add salt. Bring it to a boil
7. Add rice and cook rice in half open pan till very little water is left. 
8. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
9. Fluff up the Paneer biryani and garnish with Coriander Leaves. 
10. Serve hot with raita.

Egg Biriyani

Ingredients:

• 3 tbsp Oil
• 1.5 cups of basmathi rice or any aged rice
• 1.5 tsp. Ginger garlic paste
• ½ cubed capsicums or 1 large potato cubed (optional)
• 1 large onion thinly sliced
• 2 green chilies slit or minced
• 4 to 5 boiled eggs (prick with a knife randomly)
• 1 medium tomato chopped
• ⅛ tsp. ground turmeric
• ½ tsp. red chili powder
• 1 to . Biryani masala powder (adjust)
• 1/2 tsp Garam Masala
• Fistful of mint and coriander leaves chopped
• Salt to taste
• 45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
• 2 ½ cups water

Dry spices for egg biryani recipe

• 1 star anise
• 1 bay leaf
• ½ tsp. shahi jeera / black cumin
• 4 green cardamoms
• 4 to 5 cloves
• 1 inch cinnamon stick
• 1 strand of mace

Method:

1. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside.
2. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
3. Heat a nonstick pan with oil, add Onion and fry on high for 10 min until it get light brown. Take out Onion and Set these aside.
4. Shallow fry Eggs with little oil until its slightly brown and keep it aside.
5. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
6. Add ginger garlic paste and fry till the raw smell goes off.
7. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
8. Add biryani masala powder and fry till the mixture thickens.
9. Pour water and add salt and Garam masala as needed. Bring it to a boil
10. Add rice and cook rice in half open pan till very little water is left. 
11. Now try to hide eggs inside the rice.
12. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
13. Fluff up the egg biryani and garnish with Coriander Leaves and fried onion from step 3
14. Serve hot with raita.

Tomato Rice

Ingredients:

Basmathi Rice - 2 Cup
Finely Chopped Tomato - 3cup

Chopped Onion - 1/2cup
Finely Chopped Ginger - 1tsp
Finely Chopped Garlic - 1tsp
Red Chili Powder - 1/2 tsp

Chopped coriander - 1tbs
Sambar Powder - 1tsp
Butter - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp
Urad Dal - 1tsp

Curry leaves: 6

Oil: 2 tbs

Method:

1. Wash and Soak rice with 3 and 1/2  cups of water for 1 hour and then Pressure cook rice by adding  butter. Then let it cool for 15 to 20 minutes
2. In a pan heat oil and add Mustard seeds, Jeera, Urad dal. when Mustard seeds starts sputtering add curry leaves, Chopped onion, garlic, ginger and keep frying it for 5 min.
3. When onion gets little soft add Tomatoes and cook for 5 - 8 minute. when tomatoes gets soft add Chili powder, 1/2 tsp salt, Sambar Powder, keep mixing it for 2 minute and turn off the heat.
4. Add cooked rice, 1tsp of salt to Tomato mixture, keep mixing rice until its well coated with seasoning.
5. Garnish with Chopped Coriander Leaves and serve hot with Raitha

Raitha / Yogurt Salad

Curds / Yogurt - 1cup
Grated Carrot - 2tbs
Finely Chopped Onion - 2tbs
Finely Chopped Tomato - 2tbs
Finely Chopped Cucumber - 2tbs

Finely Chopped Coriander - 1tbs
Finely Chopped Green Chili - 1/2tsp(optional)
Salt to taste

Method:

Whisk yogurt and add all the vegetables. If the yogurt is store bought one then add half  cup of water.

Cauliflower Rice

Ingredients:

Rice - 2 Cup
Cauliflower - 1lb

Vangibath Powder / Huli Powder - 2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Pressure cook Rice and Let it cool for 15 to 20 min.
Chop Cauliflower into small pieces .

Prepare seasoning then add Cauliflower and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Add Vangibath Powder / Huli Powder to cooked Cauliflower and cook for few min.
Mix Cauliflower and salt to Rice.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Granny Smith/ Green Apple Rice

Ingredients:
Sona Masoori/Basmathi Rice  - 1cup
Lemon - 1
Chopped Coriander - 2tbs
Grated Apple - 1/2 cup


Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp
Chana Dal -1tsp
Peanut - 2tbs
Cashew nuts - 2tbs

Turmeric powder - 1/4tsp


Method:
Soak Rice for an hour and pressure cook with 2 cups of water or as required.

Prepare seasoning, once mustard seed starts sputtering add urad dal,  Chana Dal, Peanut and Cashew nuts when they start getting slight brown add grated Apple, turmeric powder and keep for 2 to 3minute.  Now reduce the heat and add cooked Rice, salt and lemon(if required), keep mixing until Rice is well coated with seasoning.
Garnish with chopped coriander and grated coconut.

Note:   Granny Smith/ Green Apple Rice  taste like mango rice.

Spinach Paneer Rice

Ingredients:

Basmati Rice - 2 cup

Spinach - 1 bunch

Paneer - 1/2 lb
Fresh / Frozen Peas - 1/2 cup

Green Chili - 3

Salt to taste

Seasoning :

Chopped Onion -1/2 cup

Oil - 2tbs

Clove - 4

Cinnamon - 1'

Bay laves - 2

Jeera - 1tsp

Method:

Wash and soak rice for one hour.
In a frying pan fry Paneer cubes with 1tsp of oil until they get light brown.

In a cooking bowl boil 2 cup of water, when it's starts boiling turn of the flame and add spinach,  let it cool for few minutes. Grind spinach and 2 green chillies without adding water.
In a pressure cooker add oil and all seasoning Ingredients, 

fry until onion gets translucent then add peas, spinach paste  and soaked rice to seasoning,  

Fry for few minutes. Add 3 cups of water, Paneer, 

salt and pressure cook the rice.

Serve Hot with Raitha.

Capsicum Rice

Serving: 4

Ingredients:

Red, Yellow, Green Capsicum: one of each color

Sona Masoori Rice: 2 cup
Garlic: 6 to 8
Salt

Masala Powder:

Channa dal: 1tsp

Urad Dal: 1/2 tsp

Dhaniya: 1tsp

Jeera: 1/2tsp

Red chilies: 2

Peanut:  1/4cup

Coconut powder: 2tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Chana Dal - 1tsp

Urad Dal - 1tsp

Curry leaves: 6

Ashifotida: one pinch

Oil: 4 tbs

Method:

Take a pan and dry roast Channa dal, urad dal, dhaniya, red chilies, jeera, Peanut separately without oil and  coconut powder and Make powder.

Pressure cook rice with 4 cups of water and Let it cool for a while.

Cut capsicum and garlic into length wise.
Prepare seasoning using seasoning ingredients when mustard seeds starts spluttering  add Capsicum, Garlic and keep frying until capsicum gets soft,  and turn off the flame.  Add cooked Rice, ground powder  and salt to the Capsicum fry and mix well.

Transfer the rice to a serving dish and garnish with chopped coriander.

Lemon Rice

Ingredients:
Sona Masoori/Basmathi Rice  - 1cup
Lemon - 1
Chopped Coriander - 2tbs
Grated Coconut - 2tbs



Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp
Chana Dal -1tsp
Peanut - 2tbs
Cashew nuts - 2tbs
Chopped Onion - 1/2 cup
Turmeric powder - 1/4tsp

Powder:
Til - 2tsp
Garlic - 2
Green Chillies - 2


Method:
Soak Rice for an hour and pressure cook with 2 cups of water or as required.
Make powder using til, garlic and green chillies.
Prepare seasoning, once mustard seed starts sputtering add urad dal,  Chana Dal, Peanut and Cashew nuts when they start getting slight brown add onion,  when onion gets translucent add ground powder, turmeric powder and keep frying until the raw garlic smell gets tender, now reduce the heat and add cooked Rice, salt and lemon, keep mixing until Rice is well coated with seasoning.
Garnish with chopped coriander and grated coconut.

Stuffed Tindora / Thondekai / Dondakai Rice

Serving: 4

Ingredients:

Tindora / Thondekai / Dondakai: 1lb

Sona Masoori Rice: 2 cup

Masala Powder:

Channa dal: 1tsp

Urad dal: 1/2 tsp

Dhaniya: 1tsp

Jeera: 1/2tsp

Cinnamon: 1/4"

Clove: 2

Coconut: 5tsp

Red chilies: 2

Sambar Powder: 1 1/2tsp

Chopped coriander: 5tsp

Turmaric powder: 1/4 tsp

Salt

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Ashifotida: one pinch

Oil: 2 tbs

Method:

Take a pan and dry fry Channa dal, urad dal, cinnamon, clove, dhaniya, red chilies, jeera, coconut. Make powder with above roasted ingredients with salt and sambar powder.

Cut Tindora / Thondekai / Dondakai twice to fill masala(like stuffed brinjal). Fill masala in each Tindora / Thondekai / Dondakai(use half masala powder)

In a pressure cooker prepare seasoning add washed rice and 5 cups of water. when the rice starts boiling add remaining masala powder and keep all stuffed Tindora / Thondekai / Dondakai horizontally, close the lid and pressure cook the rice.

When the cooked gets cool transfer the rice to a serving dish and garnish with chopped coriander.

Huggi / Moong Dal Khichidi

Ingredients:
Rice - 1 cup
Moong Dal - 3/4cup
Butter - 1tsp(Optional)
Cinnamon - 1/2'
Clove - 1
Daniya - 1/2tsp
Jeera - 1/2tsp
Red Chili - 2
Coconut Powder - 2tsp
Chopped Coriander - 2tbs
Water -6 -7 cup

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Oil: 1tbs

Method:
Wash Rice and Moong dal.
Pressure cook rice and moong dal adding 4 cups of water.
powder Cinnamon, Clove, Daniya, Jeera, Red Chili, Coconut Powder

Prepare seasoning add ground powder and fry for 1/2 min and keep a one of cup water ready in another hand and add it immediately not allowing the powder to burn then add cooked Rice and moong dal, butter and boil it on low flame for 4 to 8 min.
Garnish with coriander

Serve hot with Hase Huli or coconut chutney.

Hase Huli / Chinthapandu Pulusu:
Tamarind Paste - 2tsp
Jagary Powder - 1tsp
Red Chili Powder - 1/2tsp
Roasted Til Powder - 1tsp
Roasted Peanut Powder - 1tsp
Sambar Powder - 1/4tsp
Chopped Onion - 2tsp
Salt to taste
Chopped Coriander - 1tbs
Water - cup

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Oil: 1tbs

Method:Prepare seasoning and keep it aside.
Mix all the ingredients to water and garnish with seasoning.

Masoor Dal Khichidi

Ingredients:
Sona Mossori Rice / Basmathi Rice - 1cup
Masoor Dal - 1 cup
Garlic - 1
Grated Coconut - 2tsp
Jeera - 1/2tsp
Chopped Coriander - 2tbs
Turmeric Powder - 1/4tsp
Salt to taste
Ghee - 1tbs(Optional)

Seasoning:
Oil - 1tbs
Jeera/ Cumin - 1tsp
Sha Jeera - 1/4tsp
Cinnamon - 1'
Clove - 2
Bay Leaves - 2
Red chili - 2

Method:
Wash and soak rice and masoor dal for 15 min.
Powder coriander leaves, coconut, jeera, garlic and keep it aside.
In a pan heat oil add jeera, shajeera, cinnamon, clove, bay leaves, red chili pieces. When jeera starts spluttering add 5 cups water, add soaked rice and masoor dal to boiling water and add salt, turmeric powder now close the lid and cook until rice gets soft keep mixing when ever required(the consistency of Masoor Dal Khichidi is like Pongal).
now add ground powder and cook for 2 to 3 min. Add little water if required.
Garnish with Ghee and serve hot with sweet lemon pickle / regular lemon pickle.

Peas Rice

Ingredients:

Basmathi Rice - 1 cup
Peas - 1 cup
Water -2 cups
Salt to taste
Butter - 1/2tsp
Chopped Coriander - tbs

Seasoning:

Cumin / Jeera - 1 tsp
ShaJeera - 1/4tsp

Chopped Onion - 1/2
Ginger Garlic Paste - 1/2tsp
Bay Leaves - 2
clove - 2,
Cinnamon- 1'
Chakra moggu/Ananas Hoovu/Star Anise - 1 or 2 petal

Oil: 2 tbs

Method:

Wash and Soak Basmathi rice for 1 hour.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, ginger garlic paste when onion gets soft add peas and fry for 5 to 6 min.

In a pressure cooker / rice cooker start cooking rice with water and Butter, when rice is half cooked add seasoning, salt and mix carefully. Now close the lid and allow it to cook. In pressure cooker 1 or 2 whistle and in the rice cooker until it turns to warm.

Serve Hot With Curry.

Vegetable Palav / Pilaf

Ingredients:

Basmathi Rice - 2 cup
Mixed chopped Veg - 2 cup
(Green Beans, Peas, Carrot, Potato, Cauliflower)
Water -2 and 1/2 cups
Coconut milk - 1 and 1/2 cup
Salt to taste
Soy Chunks - 1/2 cup

Masala:

Coriander seeds - 1tsp
Cumin- 1/4tsp
Clove - 2
Cinnamon - 1/2'
Chopped Coriender / Cilantro - 1 and 1/2 cup
Mint / Pudina - 1/2cup (optional)
Poppy seeds - 1/2tsp
turmeric powder - 1/4tsp
green chili - 2 (optional)
Garlic - 6
Ginger - 1' cube
Chopped Onion - 1tbs
Elaichi / Cardamom - 1

Seasoning:

Cumin / Jeera - 1 tsp
ShaJeera - 1/4tsp

Chopped Onion - 1/2
Bay Leaves - 4
Whole Masala (clove - 2, Cinnamon- 1') (optional)

Oil: 2 tbs

Method:

Wash and Soak Basmathi rice for 1 hour.

Grind all Masala ingredients without / with little water and keep it aside.

Prepare seasoning with all seasoning ingredient except onion, once they turn slight brown add onion, when onion gets soft add mix vegetables and ground masala and fry for 5 to 6 min.

Boil Soy chunk with 2 cups water, when it gets soft turn off the flame. when it gets cool take out all water by squeezing with your palm.

In a pressure cooker / rice cooker start cooking rice with water and coconut milk, when the rice is half cooked add seasoning, soy chunks and salt and mix carefully now close the lid and allow it to cook. In pressure cooker 1 or 2 whistle and in the rice cooker until it turns to warm.

Serve Hot With Raitha / Yogurt Salad

Raitha / Yogurt Salad

Curds / Yogurt - 1cup
Grated Carrot - 2tbs
Finely Chopped Onion - 2tbs
Finely Chopped Tomato - 2tbs
Finely Chopped Cucumber - 2tbs
Chopped Green Chili - 1/2tsp(optional)
Salt to taste

Method:

Whisk yogurt and add all the vegetables.

Pongal

Ingredients:
Rice - 1 and 1/2cup
Moong Dal - 1cup
Chopped ginger - 1tsp
green chili - 4
Pepper powder - 1/4 tsp
Milk - 1cup
Water -6 -7 cup
Butter - 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Onion - 2tbs
Cashew nut - 2tbs

Whole pepper - 1/4 tsp

Oil: 2 tb

Method:

Wash Rice and Moong dal.
In a non stick pan fry washed Rice and moong dal, Chopped ginger, green chilies for 6 to 8 min. Then pressure cook adding 4 cups of water.

Prepare seasoning, add one cup milk n 1/2 cup water then add cooked Rice and moong dal. boil it on low flame for 5 to 8 min.

Serve hot with Onion Gojju. or coconut chutney or Moong Dal Sambar / Baby Carrot Sambar.

Wheat Bisi bele bath

Serving: 6

Ingredients:

Cracked Wheat: 2 cup

Toor Dal: 1 cup
Moon Dal: 4tsp

Tamarind juice: 1/4 cup o

Tomato: 2

Green beans: 1/2 lb

Carrot: 2

Potato: 2

Peas:1/2 cup

Soaked Rajma: 1/4 cup(optional)

Soaked Garbanzo beans: 1/4cup(optional)

Chopped coriander leaves: 1/4 cup

Ghee: 2tbs

For masala:

Chana Dal---2 tbs

Jeera---1/2 tsp

Pepper--1/2 tsp

Red chilli---20-25

Dhaniya--4 tsp

Poppy seeds---1/2 tsp

Clove---4

Cinnamon----1/2 inch

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 6

oil: 2 tbs

onion: 2

Dry fry all masala ingredients and make powder.

Wash Cracked Wheat, Moong Dal and toor dal, Chop all vegetables(beans, carrot, potato) Pressure cook Cracked Wheat, dal, vegetables, rajma, garbanzo beans all together with 8 cups of water.

for the cooked Cracked Wheat add 1 to 2 cup water and boil it.

mix the masala in the tamarind water and add to the cooked Cracked Wheat, add two chopped tomato.

chop one onion into thin lengthy pieces fry in the oil until it becomes brown. keep it aside

Prepare seasoning with mustered seeds, jeera, asifotida, curry leaves, red chilis once they start splutter add one chopped onion, when onion becomes soft add seasoning to the boiling Cracked Wheat.

Garnish with brown onion, chopped coriander leaves and ghee.

For Gestational diabetes: If u are in USA try to buy cracked wheat from Winco foods as it has less carbs.

Carrot Spinach Rice

Serving - 2

Ingredients:
Basmathi/Sonamasoori rice - 1 cup
Carrot - 1
Chopped spinach - 1cup
Garlic - 4 pods
Cashew nut - 2tbs
Crushed red chili - 1/2tsp
Pepper powder - 1/4 tsp
Salt
Turmeric powder - 1 pinch
Daniya power - 1/4tsp
Butter - 1/2tbs

Seasoning:
Mustered seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:
Soak rice for half hour then pressure cook adding 2 cup water and butter. let it cool.

Prepare seasoning, once muster seed starts sputtering add urad dal, Cashew nut when they both slight brown add chili flakes, pepper powder, grated carrot, chopped spinach, turmeric, daniya powder on high flame, fry for few min. Finally add cooked Rice and mix well
Garnish with chopped coriander and serve hot.

Coconut Rice

Ingredients:

Basmathi Rice: 1cup
Coconut milk: 3/4 cup
Water: 1 1/4 cup
Chopped coriander: 2sp
Uraddal Papad pieces: 5sp
Salt

Seasoning:
Mustered seeds - 1 tsp
Jerra - 1tsp
Green chillies - 2
curry leaves - 6
Chana dal - 1sp
Urad dal - 1sp
Cashew- 2sp

Method:
Soak Basmathi for half hour. Prepare seasoning in pressure cooker, add water, rice, coconut milk, Salt. Pressure cook the rice.
When the cooker gets cool transfer the rice to serving dish. Garnish coconut rice with coriander and uradal papad pieces.

Pudhina / Mint Rice

Ingredients: 
Rice: 2 cup  
Pudina: 1 bunch
1/ 2 cup Onions: 
Green peas: 1 cup
Chopped Carrot: 1cup

Coconut: 5tsp

Ginger: one pinch
Green chillies: 4 ( or depending on how the chillies are spicy)

Bay leaves: 4

Clove:4

Cinnamon: 1"

Method:  In a pan, have a bit of oil heated. Put pudina and 2 chopped green chillies and fry till the water contents are gone. Take the fried pudina with ginger, coconut powder, put in a mixer and grind it (90%)  Cook the green peas and carrot separately Take a pan and have 2 spoon of oil and bay leaves, clove cinnamon, chopped onion and 2 green chili, turmeric powder to be fried, then mix the pudina paste.. leave it for some time until it losses its raw smell. Once this is done, mix the veg and finally salt.  In a pressure cooker put the pudina masala and rice with water and cook it. without cooker - cook the rice seperate and mix the pudina and veggies.

Tindora / Thondekai / Dondakai Rice

Serving: 2

Ingredients:

Sona Masoori Rice: 1 cup

Chopped Tindora: 1 1/2 cup

Bay leaves: 2

Chili powder: 1/2 tsp

Garlic paste: 1/4 tsp

Coconut powder: 2 tsp

Turmeric powder: 1/4 tsp

Chopped coriander: 4 tsp

Curry Masala: 1/2 tsp

Seasoning:

Mustard seeds:1/2 tsp 

Jeera/Cumin: 1/2 tsp

Curry leaves: 6

Oil: 2 tbs

Method:

In a pressure cooker prepare seasoning with mustered seeds, jeera, curry leaves, bay leaves when bay leaves turn slight brown add Tindora, turmeric powder, coconut powder, chili powder, garlic paste fry for 2 to 3 min then add washed rice and salt fry for 2 to 3 min now add 2 cup water and pressure cook the rice.

when the cooker gets cool transfer rice to a serving bowl.

Garnish Tindora Rice with chopped coriander.

Sprouted Moong / Sprouted Dal moth Khichdi

Serving: 2

Ingredients:

Sona masoori Rice: 1 cup

Sprouted moong / Sprouted Dal Moth: 1 cup(or Soaked)

Coriander powder: 1/2 tsp

Jeera powder: 1/2 tsp

Fresh grated Coconut: 5tsp

Red Chili powder: 1/2 tsp

Ghee: 2tsp

Sugar: 1/2tsp(optional)

Salt

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Prepare seasoning in a pressure cooker using seasoning ingredients, then add Washed rice, Sprouted moong / Sprouted Dal Moth, coconut, daniya, jeera powder, sugar, salt, red chili powder, turmaric powder, ghee, 2 1/2 cup water now pressure cook rice.

Transfer Khichdi to a serving dish and garnish with chopped coriander.