Bisibelabath

Ingredients:

Raw Rice 1 Cup

Tuar Dal 1 Cup

Peeled small onions 1 Cup

Fresh green peas 1/4 Cup

Tomatoes 2 Big

Sambar Powder 3 Tbl Spn (preparation is in my chutneys and powders blog)

Grated fresh coconut 1 and 1/2 Tbl Spn

Cashew bits 1 Tbl Spn

Salt As Required

Turmeric Powder 2 Pinches

Tamarind One big lemon size (soak in water)

Ghee 1 Tbl Spn

Oil 2 Tbl Spn

Til Seeds 2 Tbl Spn

Dhania Powder 2 Tsp

Curry Leaves Few

Chopped Coriander leaves 1 Tbl Spn

Cinamom(patta) 1 inch piece

Cloves 6 or 8

Preparation:

Cook the rice and dal separately in cooker. When it is hot mash the dal well and mash the rice little. Fry the till seeds without oil and make it power and keep aside. Grind the sambar powder and coconut with little water and keep aside. Sqeeze the tamarind and keep the juice ready. Cut the tomatoes into pieces and keep it ready. Keep pressure pan in stove, put oil, add cloves, cinamom, then put small onions, peas and fry for 3 to 4 minutes. Then add tomato and fry for another three minutes. The add some water close the lid, allow it for 2 or three whistles and switch off. After it become cool, add tamarind juice, mashed dal, salt, dhania powder, till seed powder, turmeric, curry leaves andmix well. Add coconut sambar powder paste and mix. Allow it to boil. Add enough water to make it into thick sambar. Put the chopped coriander leaves and remove it from fire. In a big vessel put the rice and por this sambar and mix well. Add ghee. Keep it in stove in low flame . Fry the cashew with ghee and put it on top. It will be in semi solid consistency.

Tomato Rice (Thakali Satham)

Ingredients:

Rice 1 Cup
Tomatoes 4 Big
Onion 1 Big
Green Chillies 3
Dhania Powder 1 and 1/2 Tsp
Chilli Powder 1 and 1/2 Tsp
Curry leaves and Chopped coriander leaves Little
Salt As Required
Oil 2 and 1/2 Tbl Spn
Garam Masala Powder 1 Tsp
Ginger garlic paste 1 Tsp
Turmeric Powder a pinch

To Season:
Mustard, Urad Dal, Bengal Gram Dal and Few Cashew Pieces

Preparation:

Wash the rice and cook it with 3 Cups of water in cooker. Pour it in a broad bowl and allow it to be come cool. In a kadai put the oil, tamper the mustard, add urad dal, bengal gram dal, and cashew pieces. Put ginger garlic paste. Slit the green chillies length wise and put it. Add curry leaves. Add finely cut onions and fry for few minutes till it becomes light brown. Cut the tomatoes and put it in mixie and make it paste. Now put this paste in kadai. Add salt, chilli powder, garam masala powder, dhania powder and turmeric. Mix well. Allow it to fry till the oil separates from it. Make it cool. Put it in rice. Gently mix it with rice. Garnish with chopped coriander leaves.

Jeera Pulav

Ingredients:

Basumati Rice 1 and 1/2 Cup
Water 1 and 1/2 Cup
Coconut Milk 1 Cup
Jeera 1 Tsp
Slitted Green Chillies 3
Cardamom 5
Conamom 1 inch piece
Cloves 10
Cashew bits 1/2 Tbl Spn
Curry Leaves Few
Oil 2 Tbl Spn
Salt As Required

Preparation:

Soak the basumati rice in water for one hour. Remove the water from rice. In a vessel put rice, 1 and 1/2 cup water, coconut milk, salt and half Tbl Spn oil. Cook it in a cooker. Por the cooked rice in a bowl. Make it into cool. Keep it aside around 10 minutes. In a big kadai pour the remaining oil . Add jeera, green chillies, cloves, cashew, cardamom, cinamom, curry leaves. Fry for few minutes. Add the cooked rice. Gently mix it. Fry it in low flame for few minutes. Keep it in a hot pack. Serve it hot with spicy curry.

Bahalabath (Thair Satham)

Ingredients:

Rice 1 Cup
Thick Curd 1 Cup
Fresh Cream 1 Tbl Spn
thick Milk 1/2 Cup
Salt As Required
Green Chillies 2
Curry Leaves Few
Chopped Coriander Leaves Tbl Spn
Grated Carrot 1 Tbl Spn
Mustard 1/2 Tsp
Ginger bits 1 Tsp

Preparation:

Cook the rice as usual. When it is hot pour it in a big bowl and smash it little with the help of ladle. Put salt. In a small kadai put the oil and add mustard. When it tamper add slitted chillies and curry leaves. Take it from fire and put it in the bowl. Allow it to become cool. Then add fresh cream curd. Mix well. Then add coriander leaves, carrot and milk and mix it with the help of ladle. It will be in semi solid consistency(Like payasam consistency). Keep it aside for 2 hours. Then it will become solid. As it is you can eat. There is no need to add water or curd while eating.

Mixed Veg Rice

Ingredients:

Basumati Rice 1 and 1/2 Cup
Green chillies 2
Carrot (small pieces) 1/2 Cup
Beans (small pieces) 1/2 Cup
Fresh Peas 1/2 Cup
Oil 2 Tbl Spn
Salt As Required
Chopped Coriader leaves 2 Tbl Spn
Badshah Garam Masala Powder 1 and 1/2 Tsp
Big Onions 2
Water 2 and 1/2 Cups
Ginger garlic paste 1 Tsp

Preparation:

Soak Basumati Rice in water for one hour. Cut onions into long thin pieces. Keep a big vessel in which you can cook rice in stove, put oil add ginger garlic paste, then onions fry for few minutes. Add all three vegetables and fry for 5 minutes. Add soaked rice and fry for 3minutes. Add salt, garam masala powder, coriander leaves and 2 and 1/2 cup of water. Then keep this vessel in the cooker. It will take same time like plain rice to cook. After removing it from fire you can eat with tomato sauce.

Aloo Roti

Ingredients:

Wheat Flour 1 and 1/2 Cup
Maida 1/2 Cup
Salt and oil As required

To make Aloo Stuff:

Potatoes 1/4 Kg
Onion pieces 1 Tbl Spn
Chopped Green Chillies 1 Tsp
Chopped Coriander leaves 1 Tbl Spn
Garam Masala Powder 1/2 Tsp
Salt and Oil As Required

Preparation:

For Inside Stuff:

Pressure cook the potatoes well, remove the skin and smash it well. In a kadai add oil first then chopped chillies and onions. Fry it for two minutes. Then add smashed potates, salt and garam masala powder. Then mix well. If it is very dry add little water so that you can make balls properly. Add coriander leaves and remove it from fire. Make it cool. Then prepare lemon size balls.

For Outer Layer:

Take a bow and put wheat flour, maida, salt and 2 Tsp oil and mix well. Add one cup of water. And mix well with your hands. Knead it for few minutes to make it soft. Usually if you take a cup of flour half cup of water is enough. If necessary you sprinkle water and mix. Keep it for one hour.

Preparation of Roti:

Make roti flour it balls. Take a ball and roll. Keep the lemon sized potato ball in it and close it well. Like that you make all balls. Then take one by one and make thick roties and fry it in a pan with little more oil than normal chappaties. Fry both the sides well.
Take a cup of thick curd add pinch of salt and red chilli powder mix well. This suits well with these roties.

Ragi Roti

Ingredients:

Ragi Flour 1 Cup
Bengal gram dal 1 Tsp
Mustard 1/2 Tsp
Curry leaves Few
Onion 1/2 Tbl Spn
Oil and salt As required
Tamarind Juice 1 Tbl Spn

Preparation:

Take a kadai put one Tsp of oil add mustard, allow it to crackle, then put bengalgram dal, red chillies, curry leave, then add tamarind juice, add half cup water and salt. Once the water starts boiling keep the stove in low fire and pour the ragi flour and close it with lid. Don't mix it. Let it be in slim. After 3minutes remove it from fire and add onion pieces and mix well with a ladle. After it become cool mix it well with you hands and make it soft. Keep it for half and hour. Then prepare usual size balls and make roties. Very tasty and healty roties you will get.

Jowar Roti

Ingredients:

Jawar Flour 1 Cup
Wheat Flour 1/2 Cup
Salt As required
Oil As Required

Preparation:

Take a big bowl, put jawar flour, wheat flour , salt and 2 Tsp oil and mix it well with a ladle. Then take a 3/4th cup of water in a small vessel and boil it. Pour the hot water into that flour bowl and mix well with the ladle. Keep it aside. After it becomes cool knead the flour with your hands to make it soft and keep it for half an hour . Make it into small balls and do roties with the help of usual roti roller gently. You should give only half the pressure what you will give normaly to prepare roties. You must make small balls so that you can put 3 to 4 roties at a time in the pan. Since the jawar flour won't have the elasticity it is difficult to prepare normal size roties. Prepare it with medium flame. Both the sides you have to fry adding little oil.