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.