Onion Chutney

Ingredients:
1. Big onion - 2 (sliced)
2. Tomato - 2 (")
3. Tamarind paste - 1/2 spoon
4. Salt - 1 spoon
5. Karivepillai/Curry leaves -5 leaves.

1. Keep the kadai & add 2 spoon oil in it.
2. Add onion, tomato, curry leaves & fry them for some time
3. Allow it to cool for some time
4. Then put in the mixie add tamarind,salt and grind it (without adding water) If necessary then only you add water.

Coconut Chutney

1. Coconut - 1 handful
2. Pottu kadalai - " (Buna channa/Roasted gram)
3. Green Chilli or red chilli - 2 no
4. Tamarind paste- 1/8 spoon
5. Ginger paste - 1/8 spoon
6. Salt - 1 spoon
7. Karivepillai/Curry leaves - 4 leaves.
8. kothumalli/Corriander leaves

Put all these in the mixie , & add 1/2 tumbler water
and grind it nicely. If necessary add more water.

Fried Rice

Ingredients:
Basmathi Rice - 1 cup
Cabbage - 1/4 cup (small pieces)
Carrot - 1/4 cup (small pieces)
Capsicum - 1 no (small pieces)
Beans - 1/4 cup (small pieces)
Green Peas - 1/4 cup
Onion - 1 (Sliced)
Puthina(mint leaves), kothumalli (corriander) leaves (small qty)
Pepper powder - 1 teaspoon
Ghee - 2 tea spoon
Salt needful
Ginger, Garlic paste - 1/2 teaspoon

Soak the rice for 1/4 hr and drain the water.
Add 1-1/4 cups water and add rice,salt (1 sp) and cook till its half cooked.
Then in pressure cooker add ghee (or oil) onion, puthina(mint), kothumalli (corriander) leaves, ginger, garlic paste and saute them. Then add vegetables, capsicum, 1 sp salt and sautee them.
After 5 mts , add the half cooked rice,pepper powder, ghee (1 sp) and cook for 5 mts and mix them well.

Pongal

1. Rice - 1 cup
(soaked for 1/2 hr)
2. Pepper - 1 spoon
3. Geeragam(Cumin seeds) - 1/2 sp
4. Karuvepillai (Curry leaves)
5. Salt - 2 sp
6. Cashewnut - 10(sauteed in ghee)
7. Sugar - 1/2 cup
8. Milk - 1 tumbler
9. Ghee - 4 sp

METHOD :

1. Mix 2 cups water + 1 cup milk and add rice and salt and cook in electric cooker.

SWEET PONGAL (Sakkarai Pongal)

1. Take 1 cup cooked rice and add sugar 1/2 cup, cashewnut 5,ghee 2 sp and mix them well when its hot.

VENN PONGAL

1. Saute 2 sp oil , pepper, cumin seeds, karuvepillai(curry leaves), cashewnut 5 and add it to the cooked rice and add 2 sp ghee. Add salt if needed.

NOTE :
Coconut chutney and sambhar goes well with Venn pongal.