{"total":3,"recipes":[{"id":3,"title":"Loaded Vegetable Khichdi","description":"Rice, green lentil and a stack of soft vegetables pressure-cooked into a loose porridge, finished with ghee tempering.","ingredients":"- 1/2 cup rice\n- 1/4 cup green lentil (small round)\n- 1 potato, cubed (1.5 cm)\n- 1 drumstick, cut into 2-inch logs\n- 1 cup bottle gourd, peeled and cubed (2 cm)\n- 8 beans, chopped (1 cm)\n- 1 tomato, quartered\n- 4 cups water\n- 1/2 tsp turmeric\n- 1.25 tsp salt\n- 2 tbsp ghee\n- 1 tsp mustard seeds\n- 1 tsp jeera\n- 1/2 tsp crushed pepper\n- 1 tsp grated ginger\n- Pinch of hing\n- 1/2 lemon\n- Coriander to garnish","steps":"1. Rinse rice and lentil together in the cooker pot.\n2. Add potato, drumstick, bottle gourd, beans, tomato, water, turmeric and salt. Stir once.\n3. Close cooker. 4 whistles on medium. Switch off, let pressure drop fully.\n4. Heat ghee in a small pan. Splutter mustard, then add jeera, pepper, ginger and hing. 15 sec.\n5. Open cooker, pour tempering in, stir gently.\n6. If too thick, add 1/2 cup hot water; it should look like a loose porridge.\n7. Serve with a squeeze of lemon and coriander on top.","notes":"RSI-friendly: everything lands in one cooker pot. Cut potato first (rinse starch), then beans, drumstick, bottle gourd. Brinjal last if you add it.\nSwap green lentil for split urad with skin for a stickier, earthier khichdi.\nSoak the lentil 20 min if you want it softer and reduce water by 1/4 cup.","tags":"dinner, khichdi, one-pot, rsi-friendly, vegetarian","rating":null,"updated_at":"2026-04-13 14:39:43"},{"id":2,"title":"Tomato Vegetable Pulao with Boiled Eggs","description":"Mixer-blended tomato-onion masala folded into pressure-cooked rice with potato, beans and brinjal; eggs steam on top.","ingredients":"- 1 cup rice\n- 1 potato, cubed (1.5 cm)\n- 10 beans, chopped (1 cm)\n- 1 small brinjal, cubed (1.5 cm), soaked in salted water till needed\n- 3 tomatoes\n- 1 onion\n- 1-inch ginger\n- 2 dry red chillies\n- 2 eggs\n- 2.5 cups water\n- 2 tbsp ghee\n- 1 tsp mustard seeds\n- 1 tsp jeera\n- Pinch of hing\n- 1 cinnamon stick\n- 1 star anise\n- 1/2 tsp turmeric\n- 1.5 tsp sambar powder\n- 1.5 tsp salt\n- 1/2 lemon\n- Coriander to garnish","steps":"1. Rinse rice, set aside. Place eggs in a small steel bowl (no water) and keep aside.\n2. Quarter tomatoes and onion. Drop into the mixer with ginger and red chillies. Pulse to a coarse paste.\n3. Heat ghee in the pressure cooker. Add cinnamon and star anise, then mustard, jeera, hing.\n4. Add potato, beans and drained brinjal. Sauté 3 min.\n5. Pour in the blended paste. Add turmeric, sambar powder, salt. Simmer 5 min till the raw smell lifts.\n6. Add rice and water. Stir once. Lower the steel bowl of eggs on top of the rice so they steam as it cooks.\n7. Close cooker. 3 whistles on medium. Switch off, wait for pressure to drop fully.\n8. Lift out the eggs, peel and halve. Fluff rice gently with a fork.\n9. Plate, lay eggs on top, squeeze lemon, scatter coriander.","notes":"RSI-friendly: the mixer does all the chopping for the masala. Only knife work is cubing potato, brinjal and chopping beans.\nCook eggs inside the rice pot by parking them in a steel bowl on top of the rice; one vessel, both done.\nSwap brinjal for bottle gourd or snakegourd if you want a gentler texture.","tags":"lunch, rice, one-pot, rsi-friendly, eggs, tamil","rating":null,"updated_at":"2026-04-13 14:39:43"},{"id":1,"title":"Ven Pongal with Beans-Coconut Poriyal","description":"One-pot rice + split urad pongal finished with ghee tempering, served with a crisp beans poriyal on the side.","ingredients":"Pongal:\n- 1/2 cup rice\n- 1/4 cup split urad dal (with skin)\n- 3 cups water\n- 1/2 tsp salt\n- 1/4 tsp turmeric\n- 2 tbsp ghee\n- 1 tsp jeera\n- 1/2 tsp crushed pepper\n- 1 tsp grated ginger\n- 8 cashews\n- Pinch of hing\n- Coriander to garnish\n\nBeans-coconut poriyal:\n- 150 g beans, chopped small (~1/2 cm)\n- 3 tbsp grated coconut\n- 1 tsp ghee\n- 1/2 tsp mustard seeds\n- 1/2 tsp split urad dal (with skin)\n- 1 dry red chilli, broken in half\n- Pinch of hing\n- 1/4 tsp salt","steps":"1. Rinse rice and dal together, soak 15 min.\n2. Cooker: rice, dal, water, salt, turmeric. 4 whistles on medium, then low flame 5 min. Switch off, let pressure drop.\n3. While it cooks, heat ghee in a kadai for the poriyal. Splutter mustard, then urad, red chilli, hing.\n4. Add beans, salt, 3 tbsp water. Cover, low flame 6-7 min till tender-crisp.\n5. Stir in coconut. 1 min. Switch off.\n6. Pongal tempering: heat ghee, fry cashews till golden, add jeera, pepper, ginger, hing. 20 sec.\n7. Open cooker, mash pongal lightly, pour tempering in, stir once.\n8. Top with coriander. Serve hot with the poriyal.","notes":"RSI-friendly: one pot plus one pan. No fine knife work past chopping beans and ginger.\nSwap split urad with skin for yellow split urad if you want a smoother, classic pongal.\nAdd a drizzle of extra ghee on top before serving; it makes the dal feel richer without more stirring.","tags":"breakfast, south-indian, pongal, rsi-friendly, one-pot, ghee","rating":null,"updated_at":"2026-04-13 14:39:43"}]}