Methi Pulao / Methi Rice

Ingredients:
2 cups - Basmati rice
Methi leaves - 1 bunch
2 tbsp - Ginger garlic paste
1 - Big onion ( sliced thin )
3 - Green chillies
1 - Tomato ( chopped )
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tsp - Chilli powder
4cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:
Wash and finely chop the Methi leaves.( leaves only )
Wash and soak the rice in water 15 minutes.
Heat the oil and ghee in the cooker.Add the  cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add chopped leaves along with the chopped tomatos and  fry for another 2-3 minutes.
Add chilli powder, salt and mix well.
Now add soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve with raita and chips! 

Gongura / Pulicha Keerai Thokku

Ingredients:
Gongura-1 bunch

Garlic-2 pods

Mustard seeds -1 tsp

Peanut - 2 tbsp

Red chillies - 4 nos

Oil - 1 tbsp
Salt to taste.
Method:

• Clean and wash the gongura leaves.
• Boil the spinach in water along with the garlic. Keep stirring it occasionally.
• Smash the boiled spinach by adding suitable amount of salt to it.
• Fry peanut,and Red chillies separately..Grind them into a powder.
• Heat oil in a kadai add mustard. Allow to splutter.
• Add the smashed spinach to it along with peanut & redchillies powder.
• Mix well.
• Remove from Flame.

Serve with rice.

Keerai / spinach Poriyal

Ingredients:

keerai / Spinach - 1 bunch ( Washed, Cleaned & chopped)
Onion - 1 ( chopped)
Red chilly - 3 nos
Mustard seeds - 1/2 tsp
Urad Dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut -1 tbsp
Oil - 2 tsp
Salt - to taste.

Method:

• Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal and channa dhal. And fry it.
• Now add the chopped onions and red chillies fry till golden brown.
• Then add the chopped keerai along with salt and fry it.
• No need to add water. Stir now and then and cook till the keerai is cooked well.
• Add grated coconut and mix well.

Keerai Kootu

Ingredients :

Keerai - 1 bunch (washed, cleaned and chopped finely)
Small Onion - 3
Green Chillies - 3 split
Tomato - 1/2 ( chopped into medium pieces )
Garlic - 2 pieces
Turmeric powder - 1 tsp
Green Gram Dhal (Paasiparuppu) - 1 cup
Salt to taste.
For Seasoning:
Mustard Seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 2
Curry leaves - few.
Method:

• Pressure cook dal and keerai along with onion,tomato,garlic,green chilli, turmeric powder and salt in the cooker and allow 1 or 2 whistles.
• In a kadai pour 2 tsps of oil and season with mustard,cumin,methi seeds, red chillies and curry leaves.
• Now add the cooked dal - spinach mixture.
• Let it cook for five minutes.
• Kootu Ready. Serve with Rice.

You can use any Greens. I used Water Cress.