Sweet corn and green peas pulao

Ingredients:
Basmathi rice - 1 cup
Sweet corn - 1/2 cup
Green peas - 1/2 cup
Kasuri methi - little
Ginger garlic paste - 1 tsp
Big onion - 1, sliced lengthwise

To ground to powder:
Whole pepper - 1tsp
cardamom - 1

Seasoning:
Cardamom - 1
cloves - 2
cinnamon - 1/2 inch
bayleaf - 1

Recipe Reference : sharmispassions

Method:
Wash and soak rice for 15 minutes.
Ground the ingredients under "to ground to powder". I have done in hand mortar.
Heat 2 tsp oil + 1 tsp ghee in a pan, add cardamom,cloves,cinnamon and bayleaf.
Now add  grounded powder, let it cook for few minutes.
Then add onion followed by ginger garlic paste.
Cook until onion turns pink.
Then add kasuri methi leaves and saute a minute.
 Now add sweet corn, peas and rice.
Mix well and transfer to rice cooker. Add 1 and half cups of water.

 

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Pottukadalai urundai

Recipe source : Padhuskitchen

Roasted channa dal - 1 cup
Powdered Jaggery -3/4 cup
Water - 3 tbsp

1. Roast channa dal for few minutes and keep aside.
2. Boil water and add jaggery, after it gets dissolved filter it to remove impurities.
3. Again boil jaggery until you get thick. In this stage if u drop jaggery in water it should not dissolve and also you should be able to make balls out of it.
4. Now add jaggery to pottukadalai, grease your hand with ghee and make balls.

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