Vara Chawal - Bridegroom's Rice

1. Wash the rice thoroughly in water and drain it. Add the Moong dal to the wet rice. Allow it to remain drying for 15 minutes.
2. Heat the pressure pan. Add pure ghee and lower the heat. Ghee should never be allowed to smoke - or else the flavour will be lost.
3. Add Lavang (Cloves) and Dalchini (Cinnamon) and stir
4. When the ingredients are slightly fried (do not brown it) - add rice with Moong dal. Keep stirring. Allow ghee to coat all over the rice & dal.
5. After 5 minutes add boiled hot water. stir well. Add turmeric powder and salt.
6. Close it with pressure pan lid. When the cooker steams, fix the pressure cap. Let the pressure pan whistle out for three times.
7. After the pressure is reduced, open the lid. Add two-teaspoon pure ghee stir slowly. Avoid stirring vigorously when the rice is hot. This will result in rice forming lumps.
8. Now your Vara Rice is ready to serve.
Note
You could garnish this with ghee-fried cashew nuts, if so desired.

This is a meal unto itself, but you could add some curd, raita or chopped onions to add to the appeal. And even without these, the rice makes for a great meal all by itself.
Ingredients
• Long grain rice: 2 cups
• Potatoes: 2 nos (medium)
• Onions: 2 nos (medium)
• Green chilies: 2 nos split and julienne
• Turmeric powder: 1/2 teaspoon
• Red chilly powder: 1 teaspoon
• Garam masala: 1 1/2 teaspoon (spice powder)
• Pepper corns: 10 nos
• Tej patta: 2 nos
• Curry leaves: 8 nos
• Lavang (cloves): 6 nos
• Dalchini (Cinnamon): two sticks
• Cooking oil: 4 tablespoons
• Pure ghee: 2 teaspoon
• Salt: 1 flat teaspoon or as per taste
• Boiled water: 4 cups

For Garnishing
• Shredded coconut - 2 teaspoon
• Green coriander - 3 table spoon finely chopped
Method
1. Wash the rice and drain off excess water. Allow rice to dry for ten minutes.
2. Peel potatoes and onions and chop into one inch cubes.
3. Add oil to a cooker pan, when hot, toss peppercorns, tej patta, cloves, cinnamom and curry leaves. Fry lightly and turn down the heat.
4. Add potatoes and onions and stir it for two minutes.
5. Add rice and stir the mix for sometime till the rice gets coated in oil.
6. Add garam masala and red chilly powder and turn on the heat.
7. Add water and cover the vessel, let the steam escape after a minute or so and now place a weight on the lid pressure cooking the rice.
9. After the third whistle, turn off the heat.
10. Add ghee and garnishing to the rice and serve.

Ingredients
• 1cup -- rice (uncooked)
• 100 gms carrots (diced)
• 100 gms French beans (diced)
• 50 gms cauliflower (diced)
• 1 cup peas (boiled)
• 50 gms celery (diced)
• ½ tsp Ajino moto
• 1 tsp sugar
• 3 tsp soya sauce
• Pepper as per taste
• Salt to taste

1. Nutrition Facts of Papaya
2. Fruits and Vegetables: Important Part of Our Diet
3. Synthetic Milk
4. How to Test Water Purity
5. How useful banana Is- must read.
6. Energy Boosting Food Plan
7. Table Manners
8. Low calorie cooking tips and Low calorie recipe ideas
9. Benefits Of Honey
10. The Best Way To Store Freshly Made Juice
11. Herbal Tea for Good Health.
12. The Physiological Effects Of Garlic
13. Know about Cadbury Chocolate
14. Health Benefits Of The Spiny Pineapple
15. Cooking Safely In Microwave Oven
16. How To Make Homemade ghee from milk.
17. Mango: The Summer Fruit
18. Food Allergies:causes,sympotoms and diagonose
19. Don't Waste Your Hard Earned Money Going Out To Eat
20. Top 5 Myths about Drinks - debunked by Dietitians
21. Regular Milk Shakes
22. Chillies: Not for timid
23. Secrets To Choosing Champagne