How to cook rice

You can use rice cooker or normal induction cooker on top of induction stove (electric) or normal gas cooker.

1. Pour 2 glass of water inside cooker
2. Take a vessel and put 1 glass of rice inside the vessel (for 1-2 people it will be sufficient)
3. Clean the rice by pouring water and drain the water.
4. For 1 glass rice pour 2 glass water.
5. Now place the vessel inside the cooker and close it.
6. Put the weighter on the cooker and start the stove or the induction stove.
7. Wait for 4 whistles. Now switch off.
8. Wait till the heat goes and check if you are able to remove the weighter by hand.
9. Now rice is ready.

How to cook sambar (Indian)

Ingredients: 
Everest sambar powder,  or home made sambar powder
Thoor dhal,
Any vegetable of your choice (Ladisfinger / Carrot / Potato / Radish) dont use beetroot.
Rice powder
Tamarind
Turmeric powder
Mustard
Sunflower oil / Groundnut oil


Procedure:
1. Put thoor dhal in a vessel and pour water in the vessel.
2. Take a cooker and pour water in the cooker, and keep the vessel containing thoor dhal inside the cooker
3. Put the whistle on top of the cooker and keep it in an induction or ordinary stove.
4. Keep it for 4 whistles.
5. Now cut the vegetables and keep it ready.
6. Once the 4 whistles comes switch off the cooker and wait till you are able to remove the whistle with hand.
7. Put small amount of tamarind in water and boil it for some time (say 3-5 min).
8. Once it is boiled, wait till it cools and remove the tamarind and press it so that all the juice in the tamarind comes out.(throw away the tamarind).
9. Put oil in one kadai or bowl and put some mustard - heat (wait till mustard makes crackling sound).
10. Now put the cut vegetable inside and fry for some time.
11. Pour the dhal along with the water in the kadai or the vessel.
12. Next pour the tamarind water in the kadai / vessel.
13. Put pinch of turmeric powder and a spoon of the Everest sambar powder.
14. Now once the sambar starts boiling put half spoon of rice powder to make sambar thick.
15. Boil and serve with rice.

How to make channa masala

Ingredients :
Kabuli Channa / Kondai Kadalai
Cumen seed / Jeera / Jeeragam
Fennal seed / Sombu / Sunaf
Cinnamon / Pattai / Dhalchini
Cardamom / Yellakai / Elaichi
Clove / Krambu / Lavang
Onion and Tomato

Requirement: Put the kabuli Channa in water for 1 day

Procedure
1. Put Cumen seed, Fennel seed, Cinnamon seed, Cardamom and Clove in a Preethi mixer.
2. Now grind all the items and keep it separately.
3. Now put tomato and onion in the mixer and grind it.
4. Take a pan and pour oil and mustard in it and heat it.
5. Put the channa in it and pour little water.
6. Now pour all the grinded ingredients
7. Add turmeric powder, salt and chilli powder and noodles masala if available
8. Heat for some time
9. Serve with chapati / rice.