GREEN MOONG DAL

INGREDIENTS:

Green Moong Dal
Onions
Ginger
Curry Leaves
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Jeera (Cumin Seeds)
Coriander Leaves
Water
Oil

METHOD:

• Soak green moong dal for 10 mins
• Chop finely Onions, Ginger,Tomatoes,Coriander Leaves and keep aside
• Take a Pressure Cooker add Oil to it
• when oil gets heated add Jeera and Onions.
• Saute the Onions till it turns to  light brown colour
• Now add chopped ginger, curry Leaves and tomatoes and mix well
• Add Salt, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
• Add Water to it and put the soaked green moong dal into it.
• Close the Lid of the Pressure Cooker and let 2 whistles come and simmer it for 15 mins.

Garnish it with Coriander Leaves
Serve the green moong dal with Rice or Chapathi

BHUGA RICE WITH TOMATOES

INGREDIENTS:

Rice
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garam Masala Powder
Curry Leaves
Coriander Leaves
Water
Jeera (Cumin Seeds)

METHOD:

• Soak Rice for 10 mins
• Cut Tomatoes Finely and cut onions in length wise
• Chop Coriander Leaves Finely
• Take a Pressure Cooker add Oil to it
• When Oil gets heated add Jeera (Cumin seeds) and add Onions to it.
• Saute the Onions till light brown and then add Soaked Rice to it and mix
• Add Tomatoes,Salt, Turmeric Powder, Red Chillie Powder, Dhania Powder and Garam Masala Powder, Curry Leaves and mix well
• Finally Add water to it for 1 cup of Rice add 2 cups of water.
• Close the Lid of the Cooker and let 2 whistles come and then simmer it for 3 to 4 mins
• Bhugha Rice with tomatoes is ready

Garnish it with Chopped Coriander Leaves and Serve hot with Vegetable.

BHUGA RICE: PLAIN

INGREDIENTS:

Rice
Salt as per taste
Jeera (Cumin Seeds)
Curry Leaves
Coriander Leaves
Water
Red Chillie Powder
Dhania Powder
Garam Masala Powder

METHOD:

• Soak Rice for 10 Mins
• Take a Pressure Cooker add Oil to it
• As Oil gets heated add Jeera (Cumin Seeds), Rice and Curry Leaves and mix well
• Add Salt, Red Chillie Powder, Dhania Powder and Garam Masala Powder and mix well
• Finally Add water to Rice.For one Cup of Rice add Two Cups of water.
• Close the Cooker's Lid and let 2 whistle come and simmer it for 3 to 4 mins till Rice cooks well

Bhuga Rice is ready and Serve hot with Vegetable.




                                                       BHUGA RICE PLAIN

COCONUT CHUTNEY

INGREDIENTS:

Coconut
Green Chillies
Roasted Chana Dal
Salt as per taste
Tamarind
Coriander Leaves

METHOD:

• Cut the Coconut into pieces
• Add Green Chillies,Tamarind and Coriander Leaves and wash all these ingredients 2 to 3 times
• Put all these ingredients in a mixie jar and add Salt and roasted Chana Dal and run the mixer
• Add water to the Chutney
• Coconut chutney is ready
• For the tempering take oil in a pan add Rai (Mustard seeds) and Curry Leaves and add to the coconut chutney

Serve this Coconut Chutney with Rawa Idlis

RAWA IDLI

INGREDIENTS

Sooji
Curds (Yogurt)
Salt as per taste
Rai (Mustard Seeds)
Curry Leaves
Cooking Soda
Tamarind
Water
Chana Dal

METHOD:

• Take a Sooji in a pan and make it little warm on gas for 2 mins and mix
• Take oil in a pan andwhen heated add Rai (Mustard Seeds),Chana Dal and Curry Leaves and off the gas.Add this  to  Sooji
• Add Salt as per taste and Cooking soda and mix
• Add Curds (Yogurt) to it and mix the sooji batter
• The batter musnt be too watery it must be thick enough
• Take Idli Cooker and smear oil onto Idli plates and then add the Sooji batter
• Put a pinch of tamarind in Idli Cooker with water so that Idli Cooker doesnt burn
• Now put all the idli plates in the Idli cooker and Steam the Sooji Batter on low flame for 20 mins

Optional: You Can also add Chopped Coriander Leaves and grated Carrot too to the sooji batter
Rawa Idli is ready and Serve it with Coconut Chutney

KHEERNI

INGREDIENTS:

Milk
Sugar
Rice
Cardamom

METHOD:

• Soak a handfull rice for 10 mins
• Boil the milk in a vessel and add Cardamoms to it
• Crush the soaked rice with a rolling pin.
• Don't crush the rice into a powder but the rice grains must be seen.
• Now put these rice grains into boiled milk and simmer it till rice becomes soft
• Finally add sugar to the milk and let it boil for 2 mins.

Kheerni is ready and serve hot with Puri.

KUTTI (WHEAT FLOUR SWEET)

INGREDIENTS:

Wheat Flour
Ghee
Sugar

METHOD:

• Take Wheat Flour in a vessel and add Ghee to it and mix well.
• Rub the wheat flour with your palms properly so that both mix well see that no lumps must be there.
• Take a Cooker and put in the above mixture
• Cook this mixture on low flame till wheat flour colour changes into light brown colour.
• Keep on stirring on low flame and dont turn the gas on high otherwise the wheat flour will turn into black
• Finally add Sugar to it and mix well.After adding sugar to wheat flour turn off the gas soon.

This Sweet is dry one we dont want to get sugar caramalised so turn off the gas.

Kutti is ready to eat.

In case if the Kutti is left over then you can make Laddus out of it.The laddus are made if Kutti is hot if Kutti is cold then the Laddu will break. Just you need to add some more Ghee to it and mix and mould into Laddus and preserve it.

NOTE: For this recipe dont use Oil since this is GOD's PRASADAM.This is offered to GOD on every Purnima