PONGAL - IN - RICE COOKER

cooking time 35-40 min.approx.serves 4-6

ingredients :-

• rice                   -  1 cup
• green gram dal -  1/2 cup
  
• (without husk)
• water          - 51/2 cups
• green chillies - 2 nos(chopped)
• ginger  - 1 cm (chopped)
• cumin  - 2 tsp (crushed)
• pepper corns  - 1 tsp (crushed)
• ghee or oil     - 4 bsp
• salt                - to taste

method :-

• clean the rice, dal & place over the cooking plate in the cooking pan.
• add salt,water, chillies & ginger.
• heat ghee or oil in a small kadai & fry cumin & pepper for 1/2 minute & mix with the rice.
• place the prepared vegetables for avail in the 2- dish separator (recipe below).
• place the separator in position & cover with the lid.
• press the switch to cooking.
• when the pongel is cooked the switch will automatically go to keep warm mode.
• remove the separator & use the vegetables in avail as per recipe.

instructions :-

• for 5.4 l model :- use 1 1/2 times of the quantity of ingredients mentioned above if desired.

AVIAL - IN - RICE COOKER

ingredients :-

• rice                 -        1 cup
• drumstrick      -        1 no
• string beans    -        4 to 5 nos
• yam                -        1 small piece(100gms)
• ash gourd      -         1 piece (100gms)
• carrot            -         1 no (small)
• 
• beans            -         4 to 5 nos
• coconut        -          1/2
• green chillies   -      6 to 8 nos
• cumin               -      1 tsp
• turmeric powder   -  1/4 tsp
• coconut oil            -  1 tsp
• salt                        -   to taste

method :-

• peel the yam, ash gourd & carrot.
• cut these & all other vegetables into thin & long pieces.
• mix with turmeric & cook in the 2 dish separator along with the pongal.
• meanwhile grate the coconut,grind coarsely with green chillies & cumin,pour in a vessel.
• when the pongal is done, the switch will move to keep warm automatically.
• remove the vegetables, add to the coconut masala.
• add salt to taste, & 1/2 cup water.
• put over fire & simmer for 2 minutes.
• add curd,coconut oil & remove from fire & pour the avail back into the 2 dish separator pan.
• allow tp remain hot with pongal till time to serve (up to 4 hours)

KICHDI - IN - RICE COOKER

cooking time 30-35 minutes approx.serves 4-6

ingredients :-

• rice                       -       1 cup
• green gram dal     -       1/2 cup
• water                    -       41/2 cup
• onion                    -       1 no (minced)
• carrot                   -       1 no (diced)
• beans                   -        6-10 (diced)
• green chillies       -   3(chopped)
• ghee                     -        4 tbsp
• mustard seeds      -        1/2 tsp
• cumin                   -        1 tsp
• cloves                   -        3 nos
• cardamom            -        3 nos
• cinnamon             -        4 cm
• salt                       -        to taste

method :-

• clean the rice,dal & place over the cooking plate in the cooking pan of the cooker.
• add water, salt,carrot & beans.
• heat oil in a kadai.
• add mustard.
• when it splutters add cumin,cloves, cardamoms & cinnamon.
• add green chillies & onions.
• fry till brown.
• add the fried ingredients to the rice and dal in the cooker.
• place the prepared besan rolls in the lightly greased 2 dish separator pan (refer to recipe) & place the dish in position.
• cover with the lid & press the switch to cooking.
• when the kichdi is done the switch will automatically move to keep warm.
• remove the separator pan & allow the rolls to cool.
• use them in the following recipe.

instructions:-

• for 5.4 l model :- use 1 1/2 times the quantity of ingredients mentioned above if desired.serves 6-8.

GATTE - KI - KADI

ingredients for gatte :-

• besan                  -     2cups
• oil                       -     1 tbsp
• green chillies      -     3 nos (minced)
• sodium-bi-carbonate - 1/2 tsp
  
• thymol(ajwain) - 2 big pinches
• salt       -    to taste

method :-

• mix all the above ingredients.
• add enough water & make a dough as for puris.
• divide into 5 parts & shape each into 1 cm thick rolls.
• place in the greased 2-dish pan & steam along with kichdi.
• when done cool & cut into 1/2 cm thick slices.

ingredients for kadi :-

• curd              -       1/2 cup
• turmeric       -        1/2 tsp
• water           -        4 cups
• sugar           -        1 tsp (optional)
• besan          -        3 tbsp
• salt              -        to taste
• chilli powder     -    1 tsp

seasoning :-

• oil         -     2tsp
• cumin    -     1 tsp
• mustard    -   1 tsp

method :-

• mix all the ingredients for kadi together.
• heat oil for seasoning in a kadi.
• add mustard & cumin.
• when they stop spluttering add the sliced gate & fry for 2 to  3 minutes.
• now add the besan curd mixture.
• simmer for 5 minutes.
• remove from fire.
• serve garnished with coriander leaves. 

FISH BIRYANI making in rice cooker

ingredients :- 

• basmati rice           -     2 cups
• tomatoes                -     250 gms
• coconut                  -    1/2 
  
• salt                        -     to taste
• ghee or oil             -    3 tbsp
• cloves                    -    3
• cardamoms           -    3
• cinnamon             -     2 pieces
• pepper corn         -     1/2 tsp
• bay leaves           -      2 
• seer or tuna slices   -  350 gms
• boneless pomfret or seer fish pieces  -  350 gms
• chopped garlic     -     2 tsp
• chopped ginger    -     2 tsp
• chopped green chillies -   1 tsp
• chopped mint leaves    -   1 tbsp
• curd                             -   3/4 cup

method :-

• mix salt & all  the chopped ingredients with curd & pour over the fish.
• marinate for 1 hours.
• cook rice .
• whem the rice is 1/2 done,arrange the fish pieces with the masala on top of the rice & replace the lid.
• when the biryani is ready,the switch will automatically move to keep warm.
• after 15 minutes, stir the biryani gently & serve hot or allow to remain on keep warm till time to serve,up to 5 hours.

murg malaidar

ingredients :-                                                                   

• chicken pieces      - 800gms
• curd                      - 3/4 cup                                                     
• lime                      -  1
• green chillies        -  6-8
• ginger                   -  3cm
                                         
• coriander leaves   -  1/2 cup
• mint leaves            -   1/2 cup
• cloves                    -    6
• cardamom             -    4
• cinnamon              -    2-3 pieces
• pepper                   -   1/2 tsp
• turmeric powder   -   1/2 tsp
• cashew nuts(powdered) - 3 tbsp
• malai                     -   3 tbsp
• salt                        -    to taste

method :-

• crush cloves,cinnamon,cardamom & pepper together.
• grind chilles,ginger,coriander & mint leaves using a little water.
• mix these with curds,lime juice,turmeric powder & salt.
• pour  this masala over the chicken piecces & marinate for 2-4 hours.
• place the chicken with the marinade in the cooking pan of the cooker.
• (do not use the cooking plate) press the switch to cooking.
• when the chicken is cooked, (about 20 mints) add the cashew powder & malai.
• switch off the cooker after 5 minutes.

carrot muthia

ingredients :-

• besan                -  1 cup
  
• wheat flour       -  2 tbsp
• grated carrot    -  1 cup
• oil                    -   1 tbsp
• chopped coriander leaves   -  2 tbsp
• green chillies     -    3
• ginger         -   2cm
• dhania powder    -   1tsp
• chilli  powder   -  1/2 - 1 tsp,as per taste
• turmeric powder   -   1/4tsp
• salt            -        to taste
• lime juice     -    2 tbsp
• jaggery powder     -    2 tsp
• seasoning
• oil                -     2tbsp
• mustard       -    1tsp
• sesame seeds    -   1 tbsp

method :-

• mix all the ingredients for muthia together.
• add a little water & prepare a soft dough.
• pour 2 cups of water  in the cooking pan of the cooker & press the switch to cooking / steaming.
• shape the dough into muthias (small oval shapes) and place in the steamer.
• place steamer in position & cover with the lid.
• steam for 15 mints.
• cool slightly.
• heat oil for seasoning, add mustard & sesame seeds.
• when they spultter, add muthias & roast well.
• serve garnished with coriander leaves & lime slices.

shredded chilli chicken

ingredients :-

• chicken joints   -  3/4kg
• chilli powder    -   1tsp
• soya sauce       -   2 tsp                                     
• chopped garlic    -   1 tsp
• spring onions    -   1/2 cup
• salt     -       to taste
• ginger garlic paste    -   1 tbsp
• vinegar     -   2 tbsp
• oil           -      3 tbsp
• green chillies    -   1 tbsp
• corn flour      -    1 tbsp

method :-

• clean the chicken & make deep cuts on them.
• mix with ginger garlic paste, chilli powder,vinegar,soya sauce & 1 tsp salt.
• keep covered in a bowl for 4 hrs at room temperature or longer in the fridge.
• remove the pieces from the bowl & place them in the  steaming basket & steam for 20 -25 mints.
• cool & flake the meat.
• heat the oil.
• fry garlic till brown.
• add green chillies & spring onions & fry for 1 mint.
• add chicken & salt if  necessary.
• fry for 2 mints.
• sprinkle with corn flour & fry for 1 mint.
• serve with fried rice or noodles.

rice & coastal fish curry in rice cooker

cooking time 20-25 mints, srve 4-6 members
rice
method :-

• clean 3 cups of rice.
• place over the cooking plate in a cokking pan.
• add 6 cups of water, place the fish with masala (refer to recipe below) in the 2 dish separator pan & place it in position.
• press the switch to cooking.

fish curry :-ingredients :-

• seer fish slices   -  1/2 kg                     
                                                               
• coconut             -   1 no medium size 
• red chillies        -   10- 12 nos
• tamarind           -   size of big marble
• coconut oil        -   2 tsp
• salt                    -   to taste

minced :-

• onions   -   2 nos.medium size
• ginger   -   3 cms
• green chillies   -   2 nos

method :-

• clean the fish.
• place in the 2-dish separator pan.
• grate the coconut & grind to a very fine paste with red chillies and tamarind.
• add 1 1/2 cups of  water, salt, minced ingredients. 
• pour  over the fish.
• cook along with the rice.
• when the dishes are done,the switch will automatically   move  to keep warm.
• switch off & serve hot with rice or allow to remain hot till time to serve (upto 4 hrs)

vangi bhath in rice cooker

ingredients :-

• raw rice    - 1 1/2 cups                                   
  
• ghee          -  2 tbsp
• salt            -  to taste
• tamarind   -   size of small lime
• grated coconut   - 1/2 cup
• water           -  4 cups
• cloves           -  2
• small brinjals - 300 gms

masala powder :-

• grated copra        -  5 tbsp
• cumin seeds         -  1 tsp
• tutmeric powder  -  1/2 tsp
• shah jeera           - 1/4 tsp
• coriander seeds  -  2 tbsp
• red chillies          - 6-8
• cloves & cardamom   -  2each
• nutmeg           -  a small piece

seasoning :-

• ghee or oil             -  3 tbsp
• black gram dal      - 2 tsp
• curry leaves          -  few
• mustard seeds       -  1 tsp
• peanuts                -    2 tbsp

method :-

• roast all the masala ingredients using very little oil & powder together.
• wash the rice, drain & mix with 1/2 the powder & salt to taste.
• heat 2 tbsp ghee,fry cloves for 1/2 mints & add to rice.
• add 4 cups water & place over the cooking plate in the cooking pan.
• press the switch to cooking.
• when the rice is done, the switch will move to keep warm.
• meanwhile,soak tamarind in 1/2 cup water & extract the juice.
• wash & cut brinjals into quarters.
• heat oil & season with mustard, black gram dal,peanuts & curry leaves.
• add brinjals & fry for a few mints.
• add remaining masala  & salt.
• add tamarind juice,cover & cook on a low flame till brinjals are soft but not mushy.
• add to cooked rice,mix gently,keep warm atleast for 10 mints.
• at the time of serving add grated coconut, mix & serve hot.

chicken biryani in rice cooker

cooking time 20-25 mints, serve 4-6

ingredients:-

• basmati rice   -  2 cups                                
• water   -   4-41/2 cups
• chicken -1 (about 800 gms)
• curds         -   1/2 cups
• chilli powder -   1/2 tsp
• ginger        -   2cms
• garlic - 4cloves {grind together}
• salt        -   to taste
• aji-no-moto   - 1/2 tsp
• green chillies -  4-6 nos (chopped)
• onions         -   5 nos sliced
• mint leaves   -   2 tbsp
• coriander leaves  -   2 tbsp
• ghee                   -   6tbsp
• cardamom      -    5 nos
• cloves            -    5 nos
• cinnamon     -    3 nos
• poppe seeds  -    2 tsp

method :-     

• skin & joint the chicken.
• clean & squeeze dry.
• mix with curds,one teaspoon salt,chilli powder &giner-garlic paste.
• soak for two hours.
• clean the rice.
• place over the cooking plate in the pan of the cooker.
• add water,the remaining salt & aji-no-moto heat ghee in a kadai & fry onions till brown & crisp.
• add the chicken with curds.
• fry till the liquid is absorbed.
• add the powdered ingeredients, mint & coriander leaves.
• remove from fire.
• add to the rice in the cooker.
• mix well & replace the lid.
• switch on to cooking.
• when the rice is done,the switch will automatically move to keep warm.
• switch off after 15 mints.
• mix gently & serve  hot or allow to keep warm till time to serve (up to 4 hours).
• garnish if desired with boiled eggs & fried nuts.

tips for using 2-dish pan:-

• place 2 eggs in the 2-dish pan (water is not needed) & cook along with biryani
• shell,slice & use the eggs to garnish the biryani.

instructions:-

for non-stick models:-

• cooking plate is not required.
• fry the masala directly in the non-stick pan.
• then add rice & water.
• gently stir a couple of times during cooking & do not keep warm for more then one hour.