Dindigal Jackfruit Biryani

 Ingredients -

To grind -
2 inch Cinnamon 
3 Cloves
3 Green Cardamom 
1 piece mace
1/4 tsp Stone flower

5 Green chilies

2 inch Ginger 
12 Garlic 
15 Shallots

Tempering -
Oil - 1/4 cup
Ghee - 2 tbsp
Sliced onions - 1/2 cup
Raw jackfruit cubes - 1 cup
curd - 1/2 cup
Coriander - 1/4 cup
Mint - 1/4 cup

Jeeraga samba rice/sona masoori rice - 1 cup
Water - 2 cups
Salt to taste

Method -

· Cut the Raw Jackfruit into cubes and put it in a bowl of water or it will start to decolorise immediately.

· Pat dry it and deep fry till golden.

· For the masala, first grind the whole spices and then add the rest of the elements and grind to a coarse paste.

· In a kadai add oil, ghee, sliced onions and sauté for couple of mins.

· Then add the ground paste and cook till the raw smell disappears.

· Then add the deep fried Jackfruit, let this cook for sometime.

· Now add curd, coriander, mint, salt to taste. Let this cook for couple of mins.

· Add in the soaked rice, water. Cover the rice with banana leaf (optional) close the lid and let this cook for 15-20 mins on slow flame till all the water is absorbed.

· Let the rice rest for sometime before serving.

· Enjoy with onion Raita.

 

Idli Batter Khaman/Dhokla

 Ingredients

1 cup idli batter

1/3 cup besan

2 tbsp sooji

2tsp sugar

1tsp oil

1tsp turmeric

1 sachet blue eno 

salt

for tempering:

1tbsp oil

1tsp mustard seeds

2tsp sesame seeds

1/4 tsp hing

1 green chilli,slit

10 curry leaves

2tbsp sugar

1 cup water

Process:

• Mix all ingredients -idli batter, sooji, besan, salt, turmeric, sugar, and  oil to a smooth paste.
• Once the steamer is ready,grease the dhokla plate and add eno and lemon juice to the batter and mix well.
• Pour the batter in the greased plate and steam for 15 mins.
• Check if done by inserting a toothpick in the center of the dhokla.If done the toothpick will come out clean.
• Set aside to cool for 5 mins.
• For tempering: Heat oil in a kadhai. When hot add mustard seeds,hing,sesame seeds and green chilli.
• Turn the heat to low and add water, sugar and salt. Bring this mixture to a rolling boil and then pour this mixture on the dhokla evenly.Let it absorb the flavor for 10 mins.
• Serve warm with mint chutney.

Instant Pot Lemon Quinoa

 What do you need

1.5 cups quinoa,washed well

1 spring curry leaves

3 green chilies,slit

3 tbsp peanuts

1 tsp mustard seeds

2 tbsp urad dal

1 tsp chana dal

4-6 tbsp lemon juice

3/4 tsp turmeric powder

1/2 tsp hing

salt

oil

3 3/4 cups water

What to do

• Press saute mode on instant pot and wait for a min.
• Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs.
• Add the peanuts and saute until they turn light brown.
• Add the quinoa,salt,turmeric and saute for a min.
• Now add the water and lemon juice.Check for salt.
• Turn off saute mode.With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position.Pressure cook for 4 minsthen Natural Release for 20 minutes .
• After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure.
• Open the lid carefully.
• Serve warm.

Jowar dosa

What do you need:

1 cup jowar flour

1/2 cup fine sooji/rava

1/2 cup curd/plain yogurt

1 tsp sugar (optional)

1/2 baking soda

salt

oil/ghee

What to do:

• In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency.
• Let the batter rest for an hour.
• When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel.
• Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly.
• Drizzle the oil/ghee on the edges and increase the heat to medium high.
• When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate.
• Serve with chutney and sambar.