PURSLANE WITH DAL

A:

3 tbsp dal ( washed & pre-soaked )

1-2 hand full purslane leaves cleaned

1 hand full spinach chopped

1 tomato small chopped ( optional )

5-8 bird’s eye chilies chopped

4 cloves garlic chopped

1 onion medium chopped

½ tsp turmeric powder

Salt to taste

Pressure cook all above ingredients

for 3-4 whistle. Remove from fire,

allow to cool.

B:

¼ cup coconut milk / fresh cream

Remove the lid of pressure cooker,

add coconut milk let it cook for a minute

or bubble start to form on the sides.

C:

1 tbsp cooking oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

Shallots sliced

D:

¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread

MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)

A:

1 cup basmati rice ( washed & pre-soaked

for 10 minutes & stained  )

B:

1-2 tbsp ghee

1stick cinnamon

2 star anise

1 bay leaf

½ cup onion chopped

C:

1 tbsp ginger & garlic paste

1/2 tsp biryani masala

¼ tsp garam masala

1 tomato sliced

1 tsp coriander leaves chopped

1 tsp mint leaves chopped

1 tsp spring curry leaves chopped

1 murungai ( drumstick ) cut small

1 chili green sliced

D:

Salt to taste

2 cups water

1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:

For garnishing:

2 tbsp cashew nuts fried in ghee

1 sp ghee

Coriander leaves

Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,

Rita & Papadams.