Peas Palav.

Peas Palav is easy to prepare and much of ingredients and you can have it for  lunch or dinner.

Ingredients :
Basmati Rice: 2 Cups.
Peas : 1 cup.
Butter or Ghee: 2 to 3 Table spoons.
Cardamom : 4 to 6.
Cloves : 6 to 8
Cinnamon Pieces : 3  to 4
Salt : to taste

Green chilly : 2 to 3
Coriander leaves : 2 to 3 table spoons.
Ginger : 1 Tea spoon.(grated).
Water : 4 cups.

Method :
Wash and remove water from  the rice and keep it for 15 minutes.  Cut green chillies and coriander leaves and keep it aside.
Now keep a pan on the fire and heat . Put butter or ghee . heat for 1 minute. Now put all the spices and fry for 2 to 3 minutes. Add  cut green chillies and ginger and fry for 1 minute. Now add fresh peas and fry nicely for 2 to 3 minutes. Add rice and fry for 4 to 5 minutes and put off the fire. Add coriander leaves  and salt to the fried mixture and mix  nicely and shift the fried rice mixture to a electrical  rice cooker or pressure cooker and 4 cups of water and cook. Serve Hot Peas Palav with coconut chutney or  Onion Raitha.
Cut onions into small pieces and put it in curd.  Add required salt to it.

Note : Do not fry ingredients on high flame. Can use other kind of raw rice also. but remember to use enough  water.  Preparing Palav in electrical cooker will  give a better result. If you use pressure cooker do not over cook.  Can  use any cooking oil instead of butter or ghee. ( using butter or ghee is better). Can use grated
coconut  (fresh) also.
Serves: 2 to 3

Uddina Kadubu( Urud Daal Kadubu)

Urud Daal Kadubu is made of Urd Daal  and Raw rice . You can have them for break fast , lunch or dinner.

Since Urud daal is used ( Daal contains proteins ), and its steamed  it is good for everyone even a person who has fever can have them.  It is very good for kids and elders too.

Ingredients :

Urd Daal : 2 cups .

Rice : 3 Cups.

Salt : To taste.

Method: 

Wash and soak  Urd daal  for 3 to 4 hours  and rice for 1 hour.  Now grind Urd daal nicely using water little by little until smooth paste and remove from jar. Then grind rice to   rava consistency  using very little water and mix it with Urd daal ground mixture.  Add salt and leave it for ferment for 6 to 8 hours or over night.

Apply or ghee to the long cups  and pour ground mixture to each  cup.  Keep the big vessel  (which is used for steaming kadubu ) on the fire and  put 2 cups of water  and arrange the cups in the vessel and cook Kadubus for 30 to 40 minutes. Remove the Kadubus from the cup and serve hot kadubu with coconut chutney  or sambar or  pickle or chutney powder and a cup of curd.

Note:  Do not use lots of water while grinding. ( The mixture should not be watery).  Can use Samolina instead of rice.   Steam raw rava ( medium size)  and mix with urd daal ground mixture just before preparing kadubu.  The  mixture should be Ferment properly to get good  soft kadubu. ( can use the desired cups ) 

 4 to 5 serves.