Soak rice in water for 10 min and pressure cook with the milk and water for 3 whistles. Fry cashews and raisins in ghee and keep it aside.

After the pressure is released mash the rice with the spatula and transfer it to a non-stick pan. Add the rock sugar, ghee and cardamom and mix well till the sugar is dissolved and combined well with the rice. After the sugar is dissolved, mix well for some more minutes till the rice would doesnt stick to the pan and rolled up easily. Add the cashews and raisins.

Soak rice for 30 min, wash it thoroughly and drain the water. Chop the vegetables into small pieces. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the oil. Add the rice and mix well for 2 min in Medium flame. Add the water and check for salt. If it’s not spicy enough then add red chili powder. Allow it to cook open until the rice absorbs the water. Stir gently often. Add ghee and mix well.

Close the cooker lid with whistle on and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashewnuts.

Soak rice and Moong dhal together in water for 30 min. Pressure cook rice & Moong dhal with 3 cups of water ( 1:3 ratio ) for 4 whistles.

In a separate pan add 1 cup water and jaggery, allow it to boil till the jaggery melts. Add the cooked rice into this and mix well. In a pan add 1/2 tsp of ghee and fry raisins, when you add the raisins to ghee it bulges and take it out immediately. Care should be taken while frying, if you burn raisins it would taste bitter and spoil pongal. Add Cashews to it and fry for a minute. Add these to th pongal. Add ghee, honey and cardamom powder. Add Milk and mix well for 2 min on stove and turn off.

Extract tamarind juice to not more than 2 cups. Fry the items given in “To fry and grid” in a pan with little oil. Fry till they turn golden brown and the sesame seed starts crackling. Grind them to a fine powder. Cook the Rice and allow it to cool down. Mix the rice with sesame oil- 4 tsp, ground powder – 3 tbsp, keep separately in a plate.

In a non-stick pan or wok, heat sesame oil – 4 tbsp, When hot, add mustard. When mustard splutters add Channa dhal, Asafoetida, Red Chili, Peanut, Curry leaves and fry for 2 minutes. Add the tamarind extract, turmeric and salt. Allow tamarind to cook till the raw smell leaves and the oil separates. Do not forget to stir often. Add 3/4 quantity of ground powder and cook for about 5 minutes in low flame. Add the rice and mix gently well. Taste for salt and add salt if required. Add the remaining ground powder now and allow the rice mix to stay for 30 min before serving.

Cook rice and allow it to cool down by spreading it in a plate.

In a pan heat oil. When hot add mustard, split urad dhal, channa dhal, curry Leaves, green Chili, turmeric and Peanut. Fry it till the peanut is fried well.  Add the Lemon juice and salt. Mix the rice with this gently.

Peel the carrot skin and grate them. Fry Cashew and Raisin in a tsp of ghee. Don’t over fry raisin as it would taste bitter if it burns. Pressure Cook the grated Carrot along with Milk for 2 or 3 whistles. After the pressure is released from the cooker, open the lid and there will be still some milk left in the cooked Carrot.

In a pan add Ghee, add the cooked Carrot & the remaining Milk and Orange Food color. Allow it to cook till all the milk is evaporated and the mixture becomes thick. Add the sugar at this stage and mix well till the halwa consistency is achieved.

Add Cardamom powder, Cashew and Raisin.Allow it to cook down for 5 min and serve in low heat or keep it in Fridge for 30 and serve cold.