PULSES

Cookin time ; 2-2_1/2  hours

Ingredients :

The variety of pulses to be prepared and water

Method ; Soak the pulses in water overnight  or for at least 6 hours. Wash the pulses thoroughly. Add enough water to cover the pulses in the container and pour in the cooker. Make the vaghar and add the required masalas after the pulses are cooked. Remember that pulses like val, peas take more time to cook than moong.

TUVER DAL

Cooking time : 2 hours

Ingredients :

Tuver dal, water

Method ; Wash the tuver dal in luke-warm water. Add one and a half times more water than the dal and pour in the Surya Cooker. You may add all the masala either before or after the dal is cooked.

RED PULAO

Cooking time : 2 hours

Ingredients :

Basmati rice : 1 up

Onions : 2 finely chopped

Salt to taste

Bay leaf, cinnamon, cloves, ghee for vaghar

For the Chutney :

Tomatoes : 3 large

Garlic ; 6 cloves

Chilli Powder : 2 teaspoons

Salt and sugar to taste

Method : Mix all the ingredients for the chutney and grind together. Heat the ghee and sauté the onions till they are pink and soft. Add the bay leaf, cinnamon, cloves, salt and the chutney. Saute for another 2 minutes. Mix in the leaned and washed rice. Add 2 cups of water and stir thoroughly. Put in the Surya Cooker.

BROWN PULAO

Cooking time ; 2 hours

Ingredients

Basmati Rice : 200g

Ghee : 2-3 table spoons

Onions ; 2-3 finely chopped

Sugar : 1 teaspoon

Soya sauce ; 1 teaspoon

To be powdered together

Cloves : 5-6

Cardamom ; 4

Cinnamon : 2 inch piece         

Shahjira ; 1 teaspoon

Salt to tase

Method : Heat the ghee in a vessel. When hot, add the onion and sugar and sauté till almost red in colour. Add the povydered fianam masala and mix well. Add the washed rice and stir fry for a minute. pour in 2 cups 01 waterand add the salt. Put in the Surya Cooker. After the rie is cooked add the Soya sauce and mix well taking care not to break the rice. 

BIRANJ (SWEET RICE)

Cooking Time : 2-2_1/2  hours

Ingredients :

Basmati rice : 200g

Sugar : 100 g

Green dessicated coconut : 4 table spoons

Cinnamon, cloves, cardamom to taste, ghee for vaghar

Method : Clean and wash the rice. Heat the ghee and put in cinnamon and cloves. Pour over the rice. Add 2 cups of warm water and mix in desiccated coconut, sugar cardamom powder and mix well, Spread the mixture in the container and put in the cooker.

TUVER KHICHADI (Lilva)

Cooking time - 2-2_1/2  hours

Ingredients :

Green tuver seeds (Lilva) : 100g

Rice : 1 Cup

Green Masal : 1 table spoon

Green Chillies : 4

Chopped Coriander : 1 table spoon

Cinnamon : 1 Inch piece

Clover : 4

Method : Clean and wash rice and tuver seeds separately. In the container put in 2 cups of water. Add salt, chilli powder, green masala, cinnamon cloves and mix well. Mix ther tuver seeds and rice and put in the cooker. Serve decorated with chopped corander after mixing in the lemon juice.

PEAS AND POTATO PULAO

Cooking time : 2-2_1/2  Hours

Ingredients :

Rice : 200g

Potatoes : 2

Carrots : 250 g

Green peas : 50g (Shelled)

Chooped Coriander : 1 tablespoon

Green Chiliies : 5

Bayleaf : 1

Cinnamon : 1 Inch Stik

Clove : 4

Oil for vaghar / Juice of 1 lemon

Method : Clean and wash the rice thoroughly. Chop the potatoes and carrots into small pieces. Put the potatoes and carrots into small pieces. Put the rice, vegetables and peas into the 2 containers. Add salt to test, and water (double, the amount of rice) and put in Surya Cooker. After the pulao is cooked mix it together in a large vessel. Heat the ghee and put in bay leaf, cinnamon and cloves and pour over the pulao. Mix thoroughly, add the lemon juice and decorate with the chopped coriander.