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.