Quick & Easy one pot recipes

 One pot recipes

(Easy & Quick)

1. Sambar Sadam (Tamil nadu Temple Style)

A wholesome, savory, and fragrant rice-toor dal-tamarind-vegetable dish, is a prasadam, just as that of the Tamil Nadu temples.

Ingredients:

• Raw rice – 1 cup
• Toor dal – ½ cup
• Tamarind - small lemon sized ball.
• Mixed vegetables (drumstick, brinjal, carrot, beans) 1 1/2 cups.
• Sambar powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Asafoetida – a pinch
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Salt – to taste
• Water – 4 cups

Preparation:

1.  Soak tamarind with warm water and squeeze out juice.
2.  Add 3 cups of water to pressure cook rice and toor dal.
3.  Cook vegetables (in a pot) with tamarind juice, sambar powder, turmeric and salt.
4.  After it has become soft add the cooked rice-dal mixture and stir it together.
5.  In ghee, temper mustard, curry leaves and asafoetida; pour over rice.
6.  Bring to a boil and pour into a hot papad or pickle.

2. Curd Rice (Thayir Sadam)

A chilled, probiotic-enhanced South Indian rice meal creamy, tangy, and relaxing, and best of all, in hot weather.

Ingredients:

• Cooked rice – 2 cups
• Fresh curd – 1½ cups
• Milk – ¼ cup
• Ginger – 1 tsp (grated)
• Green chilli – 1 (chopped)
• Mustard seeds – 1 tsp
• Curry leaves – few
• Coriander leaves- to garnish
• Salt – as required
• Ghee – 1 tbsp
• Pomegranate or grated carrot - garnish optional

Preparation:

1.  Rice cooked a little when hot.
2.  Stir in milk and curd; blend until smooth.
3.  Soak mustard seeds, curry leaves and ginger in ghee.
4.  Add tempering to rice mixture. Add salt and stir well.
5.  Serve with coriander or pomegranate.
6.  Chill, or serve at room temperature.

3. Ven Pongal (Ghee Pongal)

An Indian breakfast prepared as a temple of rice and moong dal mixed with a rich tempering of ghee, cumin, pepper and cashews -smooth, aromatic and satisfying.

Ingredients:

• Raw rice – ½ cup
• Moong dal – ¼ cup
• Ghee – 3 tbsp
• Black pepper 1 tsp (coarsely crushed)
• Cumin seeds – 1 tsp
• Cashews – 1 tbsp
• Ginger – 1 tsp (grated)
• Curry leaves – few
• Salt – as needed
• Water – 3 cups

Preparation:

1. Dry roast moong dal lightly.
2. Combine rice and dal with water and salt and cook until mushy.
3. Add ghee and put cashews, cumin, pepper, ginger, and curry leaf.
4. Pour this tempering over the cooked pongal and stir into a fine mixture.
5. Serve with hot coconut chutney and sambar.

4. Tomato Rice (Thakkali Sadam)

A hot and sweet rice mixed with tomato-flavour, a favourite lunchbox meal of Tamil Nadu.

Ingredients:

• Rice – 1 cup
• Tomato – 3 (finely chopped)
• Onion – 1 (sliced)
• Green chilli – 2
• Ginger-garlic paste – 1 tsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Oil – 2 tbsp
• Salt – to taste
• Water – 2 cups

Preparation:

1. Boil oil, add mustard seeds and curry leaves.
2. Add onion, green chilli and sauté till tender.
3. Add tomatoes, ginger-garlic paste and spices, cook until mushy.
4. Add rice and water. Mix well.
5. Pressure cook for 2 whistles.
6. Serve with papad or curd.

5.Garlic Rasam Rice

A tasty one-pot meal that has the tangy flavor of rasam, mixed with the aromatic flavor of garlic tempering it, best on cold days or on rainy days.

 Ingredients:

• Rice – ½ cup
• Toor dal – ¼ cup
• Tamarind - lemon sized ball.
• Garlic – 6 pods (crushed)
• Tomato – 1
• Rasam powder – 1½ tsp
• Mustard seeds – 1 tsp
• Curry leaves – few
• Asafoetida – a pinch(optioanl)
• Ghee – 1 tbsp
• Salt – as needed

Preparation:

1. Combine rice and dal with water and cook until tender.
2. Add tamarind extract, tomato, rasam powder, boil.
3. Processing ghee, temper mustard, garlic, Asafoetida, and curry leaves.
4. Add rice mixture, and bring to a boil.
5. To be served with hot fry or potato fry.