Ingredients:

• Oil – 4 spoons
• Mustard seeds – ½ tsp
• Big Onion – 1 (chopped)
• Green chili – 2 (slited)
• Curry leaves – few
• Carrot – 1 (chopped like julience)
• Beans – 3nos
• Potato – 1 (cut it to cubes)
• Peas – 1 cup
• Turmeric powder – a pinch
• Kashmiri red chili powder – 1 tsp
• Garam masala - a pinch
• Salt to taste
• Coriander leaves for garnishing

For grinding:

• Grated coconut - 1 cup
• Cumin seeds – few
• Red chili - 3nos
• Tomato – 1 chopped

Steps to cook:

1. In a kadai add oil and allow it to heat then add mustard seeds.
2. Now add onion, fry till the colour becomes changed, then add green chili and curry leaves, fry for a minute.
3. Next add the chopped vegetables, add salt, turmeric powder, garam masala, red chili powder.
4. Mix the vegetables and add water to boil.
5. After the vegetables will be boiled add grounded masala and allow it to boil.
6. According to your taste adjust gravy consistency and salt.
7. Finally garnish with coriander leaves.
8. Now vegetable kuruma is ready to serve.

Ingredients:

• Normal rice – 1 cup
• Toordal – ½ cup
• Small onion – 15 nos
• Red chili – 2 nos
• Curry leaves – few
• Coriander leaves – few
• Garlic – 5 nos (crushed)
• Red chili powder – 1 spoon
• Turmeric powder – ½ tsp
• Salt to taste
• Water – 2 1/2 cups
• Tomato- 1 chopped (naddu tomato)
• Oil – 4 spoons
• Mustard seeds – a pinch
• Jeera – ½ tsp

Steps to cook:

1. First soak the rice and dal for 15 minutes and wash the soaked rice and keep it aside.
2. In a cooker add oil, allow it to heat, and then add mustard seeds allow it to splutter.
3. Next add the Jeera and crushed garlic and fry for a minute.
4. Add the small onion and fry till it become light brown colour.
5. Next add the curry leaves and coriander leaves, red chili.
6. Next add the tomato and add salt, red chili powder, turmeric powder and fry for a minute.
7. Next add the water and allow it to boil.(if u want the rice is become mushy means use 2 and half cup water other wise use only 2 cups water)
8. Pour the washed rice and closed the lid, cook for 3 whistles
9. Now switch of the stove and allow it to cool naturally.
10. Arisi paruppu sadham is now ready to serve.

Hints:

Ingredients:

• Basmati rice – 2 cup
• Ghee – 2 tsp
• Carrot – chopped like julience or finely chopped
• Cabbage – chopped like very thin julience
• Beans – finely chopped
• Peas – 1 cup (boiled)
• Capsicum – cut all 3 colour capsicum in to julience
• Spring onion – finely chopped (1/4 cup)
• Oil – 4 spoons
• Onion – 1(big) finely chopped
• Ginger garlic paste – 1 spoon
• Green chili – 2 splited
• Cashew - 10 nos
• Soya sauce – 2 spoons
• Tomato sauce – 3spoons
• Salt to taste
• Pepper powder – as per your taste
• Finely chopped coriander leaves for garnishing

Steps to cook:

1. First wash the basmati rice and add water and keep it aside for 15 minutes.
2. Pressure cook the basmati rice is very important, use correct measurement water to cook rice. (Note - half cooked rice)
3. In a tawa add oil and allow it to heat then add chopped onion then add ginger garlic paste, fry for a minute.
4. Next add green chili then add all the vegetables in order first fry the carrot, beans, cabbage, capsicum, then finely add boiled peas.
5. Add salt, pepper and fry for a minute then add soya sauce, tomato sauce mix well.
6. Finally add chopped spring onion, coriander leaves and fried cashew (in a pan add ghee and fry the cashew until it become golden colour).
7. Now hot and spicy fried rice is ready to serve.

Ingredients:

For seasoning:

For grinding:

Steps to cook:

1. In a pan add one cup water and allow it to boil.
2. Wash the toordal and pour it to the boiling water and add I tsp castor oil.
3. After 10 minutes add turmeric powder and allow it to cook.
4. Toordal become mushy that stage switch off the stove and keep it aside. 
5. In the mean time dip the tamarind in the water, after 10 minutes extract the pulp and keep it aside.
6. Grind all the ingredients for grinding with little amount of water and keep it aside.
7. In a kadai, add oil and allow it to heat then add mustard seeds and small onion, (for vengaya sambar we use small onions otherwise we use big onion) fry for a minute and then add curry leaves and green chili.
8.  Now add the tamarind pulp, allow it to boil then add salt, Sambar powder.
9. After 5 minutes add the grinded masala and allow it to boil, the raw smell become disappear.
10. At last add the cooked toordal and cook for 5minutes.
11. Finally garnish with fresh coriander and curry leaves.

Tips:

Ingredients:

• Boneless chicken – 1/2 bowl (cut into small pieces)
• Olive oil – 4 tsp
• Tomato – 1 chopped
• Big onion – 2 chopped
• Green chilli – 2 chopped
• Ginger garlic paste -  1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – ½ tsp
• Coconut – ¼ bowl 
• Cashew – 2 no’s
• Pepper powder – 1 tsp
• Coriander leaves – 1/4 cup
• Salt – to taste

To Grind:

Steps to cook: