Ghee rice/Nei chooru

Ingredients:-

Ghee - 1tbsp
Refined oil - 1tbsp
Onions - 2 medium, sliced
Green chillies - 2(slit lengthwise)
Ginger garlic paste - 2 tsp
Cinnamon stick - 1" piece
Cardamom - 1
Cloves - 2
Basmati rice - 1cup(washed and drained)
Water - 2cups(if you are making rice in a covered sauce pan) or 1.5 cups(if you are making in a pressure cooker)
Salt - to taste
Kismis - 10
Cashewnut - 10

Preparation:-
Take a sauce pan and add refined oil(1/2 tbsp) and ghee(1/2 tbsp). When its hot, add dry fruits(cashew nut and kismis). Kismis will fatten up and become light brown and cashew nut will become slightly brown. Take a perforated spoon so that you can filter and remove the dry fruits from oil. Add half the quantity of sliced onions to the oil and fry till it becomes brown. One easy way to quicken this is to add little salt. Once the onion turns brown, transfer it to a plate. Dry fruits and fried onions will be used for garnishing at the end.

In the same kadai, add rest of the ghee and oil(1/2 tbsp each). When its hot, add cinnamon stick, cardamom and cloves. Fry them for few seconds and add onions, green chilies and ginger garlic paste. Fry till the raw smell goes. Add basmati rice to this and fry till rice is coated in oil. Add 2 cups of hot water if you are planning to prepare this in the same sauce pan. Cover and cook for 20 mins in small flame. When its almost done, add salt and give it a good mix.

If you are planning to make it in pressure cooker, add 1.5 cups of water to the rice and cook for 2 whistles.

Once cooked, remove it to a serving bowl and garnish with the dry fruits and onions.

You can have this with vegetable kurma/curry.

Chuttaracha chammanthy

Chuttaracha chammanthy is a typical kerala style chutney to be had with rice. The name derives from the way the coconut pieces are burnt in fire and then ground.

Ingredients:-
Coconut pieces - 8 long ones(long enough to be held with tongs as we have to burn it in flame)
or grated coconut - 1/2 cup
coriander - 1tbsp
Red chillies - 5
Tamarind - 1 fat pinch
Refined oil - 1tsp
Salt - to taste

Prepartion:-
Burn coconut pieces in flame till it becomes slighly brown. Or, fry the grated coconut in a kadai until it turns brown. Remove it to a bowl. Add oil to the kadai and fry red chillies and coriander until it lets out a nice aroma. Please make sure not to burn them. Set it aside and allow it to cool. Once cool, add the burnt/fried coconut, coriander seeds and red chillies along with the rest of the ingredients and grind it to a coarse paste. Add 1-2tbsp water maximum while grinding.

Chammanthy is ready and you can mix it with rice and have it along with papad.

Peanut chutney

Ingredients:-
Peanuts - 3/4 cup
Grated Coconut - 1/4 cup
Red chillies - 2
Tamarind - 1 tiny bit
Salt - to taste
Water - 1/4 cup

Preparation:-
Heat a kadai and dry roast peanuts and red chillies until it becomes slightly brown and lets out a nice aroma. Let it cool and remove the skin and set aside. Take a mixie jar and add the peanuts and coconut along with other ingredients   with little water. Remove it into a bowl and the chutney is ready. You can have it with idli or dosa.

Saambar saadam

Ingredients:-

Rice - 1cup
Toor dal - 1/2 cup
Carrot - 2 medium, chopped into thin discs or any shape of your choice
Beans - 1/2 cup(when chopped fine)
Potato - 1 small, chopped into cubes
Turmeric powder - 2 tsp
Sambar onion(small one) - 10 nos
Tamarind - 1 lemon size ball soaked in water(1/4 cup)
Hot water - 4 cups water for cooking rice and daal.
Water - 3/4 cups additional for extracting tamarind pulp. Add 1/4 cup water at a time and extract.
Salt - to taste
Sambar powder - 2tbsp
Gingely oil - 1 tbsp
Ghee - 1tbsp
Mustard seeds - 1tsp
Chana dal - 1tbsp
Curry leaves - few

Preparation:-
Pressure cook rice, daal and vegetables in 4 cups water along with turmeric powder. Once the pressure releases, mash the rice-daal-veg and add salt. Set this aside.

Heat a kadai, add gingely oil and then ghee. When it turns hot, add mustard seeds, when they crackle, add chana dal and curry leaves. Fry till chana dal turns slightly brown. Now add the rice-daal-veg to this and mix well. Now add the extracted tamarind pulp(1 cup) to this and let it come to a boil. Add sambar powder and mix it well. At this point, if the mixture is too thick, add little hot water and loosen it. Transfer it to a bowl.

You can have this sambar saadam with onion raitha and papad.