Tepala Chekka

Ingredients:

Rice Flour - 2 cups
Onion - 1 small chopped
Green Chillies - 4 chopped
Cilantro - handful
Salt to taste
Water as needed
Oil

Process:

Mix all the ingredients except oil to form a smooth dough & leave aside for 10 mins.

Make medium sized balls out of the dough similar to the ones in the picture.

Heat a pan with little oil or use cooking spray.
Place this ball on the pan and spread by using your hand.

Or use a plastic sheet & roll out using your hand.

Cover & cook if you want it to be soft or else leave it until it is crisp enough on both sides.

Can be a great evening snack.

Chakkara Pongal

Ingredients:
Raw Rice - 1/2 cup
Moong dal - 2 tbsp
Milk - 1/2 cup
Jaggery - 1 cup
Cardamom Powder - 1/4 tsp
Ghee - 2 tbsp
Cashews - 10
Raisins - 1 tbsp

Method:

Pressure cook rice and moong dal together with milk and water (1.5 cups) for 5 whistles.

In a kadai, add jaggery and 1 cup of water, heat till it dissolves completely and gets the consistency of a syrup and add it to the cooked rice.

Turn on the heat and keep stirring till the mixture thickens on low flame. Add cardamom pwd and mix well.

Garnish with roasted cashews and raisins (roast cashews & raising in ghee).

Tomato Pulao

Ingredients:
Basmati Rice - 2 cups
Water - 3 cups
Roma Tomatoes - 3 (chop 2 tomatoes & grind 1 tomato)
Onion - 1 big chopped
Cloves - 3
Garlic - 1 pod
Cinnamon Stick - 1 inch stick
Shah Jeera - 1 tsp
Bay Leaf - 1
Cardamom - 2
Turmeric - 1/4 tsp
Red Chilli Powder - 1/2 tbsp
Salt to taste
Oil

Process:

Heat 2 tsps of oil in a pan, roast rice for a few minutes and keep aside.

Add some more oil (if needed) and put in cloves, cardamom, cinnamon, bay leaf, shah jeera, garlic to the pan and fry till nice aroma comes out.

Add finely chopped onion and fry till translucent.

Grind 1 tomato into a smooth paste & add it to the pan and add 2 chopped tomatoes and till done. Add turmeric, red chilli powder and salt.

Add water and allow it to come to a boil.

Add rice into boiling water. Cover and cook till done.