Tuesday, May 31, 2011

Moongdal Keerai Paniyaram


              Moongdal  Keerai Paniyaram is my Grandma's recipe.For this paniyaram the batter need not to be fermented..can be used after grinding.very tasty and healthy paniyaram. Enjoy this delicious and tasty paniyaram as evening tiffin or for dinner.Any spicy chutney makes a good combo.


Reposting for event- Herbs and Flowers Mushroom

               Reposting some of my mushroom recipes for the event Cooking with Herbs and Flowers-Mushroom by PJ of Seduce Your Tastebuds and guest host by RS of Relishing Food




Interesting Facts and Informations about Mushrooms:Mushrooms are considered to be "immuno-modulators".  When consumed, bio active compounds (particularly protein-bound polysaccharides) in mushrooms have strong effects on our immune system.  The effect can either be of up-regulation of a weak immune system that is compromised in its ability to fight infections, or down-regulation of a strong but misdirected immune system that is causing auto-immune disorders such as allergies, arthritis, asthma and other disorders.Just like humans, Mushrooms can produce Vitamin D upon exposure to sunlight and UV radiation. UV light is utilized in the production of these mushrooms.Mushrooms are also a good source of riboflavin and niacin and contain no fat or cholesterol.
Remember, pick your mushrooms in the store!


Spicy Mushroom Chops



Mushroom Dosa/Mushroom Roast




Mushroom Peas Biryani




Spicy Mushroom Biryani




Monday, May 30, 2011

Gobi Puffs/Cauliflower Puffs

        This is the first time i didn't post any recipe and also didn't visited any of your blogs also for 4 days continuously...becoz of  the problem exist in Blogger.com.The problem comes and goes off..really frustrated,so i was idle with more patience...As i am on the way to post my 200th recipe this problem makes me more irritating n i was worried a  lot...There were some recipes still in draft with photos alone..Hope at least by this week i try to post all my recipes in full swing :)
Coming to this Gobi Puffs..compared to veg,egg n mushroom puffs i like this gobi puffs very much..This is my Home town special...available only in Saravana Bakery,Salem.That too with time limited ie.11.30 am to 1.30 pm. Me and my sister during weekend our only job was to relish these gobi puffs from SB.I don't know the exact recipe of gobi stuff prepared by them but i enjoyed it in my own style :) The result was so good and we all enjoyed..After seeing Aipi's samosa puff,baked in muffin pan..i  also tried for a attractive shapes.Thanx Aipi.kids liked this flower like cups a lot :)

Ingredients
  1. Puff Pastry sheets     3 no.s
  2. Cauliflower   1/2 of a medium size cauliflower (cut into small florets)
  3. onion   1 medium(sliced)
  4. tomato    1/2 (chopped)
  5. ginger garlic paste     1 tsp
  6. Chilli powder   1 tsp
  7. Turmeric powder   1/4 tsp
  8. Garam masala powder   1/2 tsp
  9. Amchur powder    1/4 tsp
  10. Salt    as needed
  11. Oil    2-3 tsp
  12. Cilantro    few finely chopped
  13. Fennel seeds   1/2 tsp
Method
  • Wash and cut the cauliflower in to small florets and soak it in warm water till use.
  • Heat oil in a pan,add fennel  seeds and allow it to splutter,then add sliced onions and saute for a minute.
  • Then add the ginger garlic paste and fry till raw smell leaves.
  • And add the chopped tomatoes and saute lightly then add turmeric powder and drained cauliflower florets and stir for 3-4 minutes.
  • Then add the chilli,garam and amchur powder sitr well and add enough salt mix well and cook briefly.
  • Lastly add the finely chopped cilantro and turn off the stove.
  • Cauliflower/Gobi filling is now ready and allow it to cool.
  • Preheat oven to 400 degree Fahrenheit.
  • Thaw the pastry puff sheets before use.
  • Now on the lightly floured surface place one sheet at a time and roll the sheets gently and cut each sheet in to 3 rectangular shape pieces and place each piece on a greased muffin tray fold the edges lightly and keep about 2 spoons of filling ..thats it ready to bake.
  • Or for normal puff shapes,take single piece and keep 2 spoons of filling and fold the edges to triangle or square shape and seal the edges using water.
  • Do the same for all the pastry sheets and place then on a sprayed or lined baking tray and bake it in the preheated oven for 15-18 minutes or until turn light golden n crisp.
  • Serve Hot with a cup of chai/coffee as a tea time snack . or enjoy this snack anytime as u like :)
Note: to get nice brownish color brush the top of the puffs with egg mixture (egg yolk mixed with water) before baking.

Thursday, May 26, 2011

Almond Oats Bread Pudding


      Bread pudding,a baked dessert popular in many countries.Everyone has a special corner to this heavenly dessert right?? I use to make it in simple way for my kids..they love anything sweet with bread :) This time for a change added some quaker oats(vanilla flavored).I didn't add vanilla extract to my pudding as the oats itself was fully loaded with vanilla flavor.If you are using plain oats add vanilla extract.Its quick to prepare but the cooking time is little long..takes about 45 minutes.

Ingredients
  1. Bread slices  5 no.s(cut in to small pieces)
  2. Egg   2 no.s(large eggs)
  3. Milk   1 and 1/4 cup( i used 1% low fat milk)
  4. Icing sugar    1/2 cup
  5. Ground cardamom    1/2 tsp
  6. Oats    1/4 cup(i used vanilla flavor)
  7. Almonds   1 handful( sliced)
  8. Butter    2-3 tbsp
  9. Raisins    20 no.s
  10. vanilla extract    1 tsp
Method
  • Preheat oven to 350 degree F.
  • Cut the bread slices in to small pieces and keep aside.
  • Grease the 8" baking pan with butter/baking spray and spread the bread pieces and pour the melted butter over the bread pieces.
  • Then sprinkle raisins,oats and almond over the bread pieces.
  • Now take a mixing bowl,add egg,milk,sugar,vanilla,ground cardamom and stir well.Beat the egg milk mixture at medium speed until mixed well.
  • then pout the beaten egg milk mixture over the bread pieces and using fork/spoon press them lightly and make  the bread soaking completely in the egg milk mixture.
  • Now bake in the pre heated oven for 45 minutes or until done.
  • Serve warm or chilled.Pour milk or chocolate sauce or maple syrup on the top of pudding while you serve.My kids loved with milk n whipped cream :)
You can also use granulated sugar and decrease or increase the quantity..After mixing sugar with the liquid ingredient it will remains like small minute lumps tat doesn't matter it will melt while baking.can try without oats also or you can try adding fruits like apple,banana or any fruit of your choice.

Wednesday, May 25, 2011

Kathirikkai Maangai Murangaikai Sambar / Drumstick Brinjal Mango Sambar

      I can that this is our family favorite combo.We all love this combo in any form.I particularly love my Paatti sambar very much..tats very special to me,all homemade powders by my Grandma.I miss that divine taste :( here, i used store bought chilli, coriander and sambar powder only...If u have already tried this combo then i don't need to explain about the taste and flavor..if not do please give a try..sure this will be a Hit to you...This sambar goes well with rice and idly, dosa,paniyaram also..Try this sambar and post your valuable comments and suggestions.the recipe follows:

Tuesday, May 24, 2011

Dal Methi Paratha


      I made this dal methi paratha last week,after seeing Priya's dal paratha.I liked that recipe very much and also her parathas looks so soft n good.Thank you Priya for the recipe.I didn't tried her recipe as such and wanted to make it even more an interesting way by adding some seasoned onions along with fresh methi leaves to it.(she used dried methi leaves powder).The parathas came out really really good,soft and so aromatic.I simply served with coconut chutney.any curry or gravy will suits for the paratha.Here we go..

Ingredients
  1. whole wheat flour/Atta    2 cups
  2. Cooked n mashed Tuvar dal    3/4 -1 cup
  3. Methi leaves   2 handful
  4. Onion   1 medium(finely chopped)
  5. Ginger   1 tsp chopped or grated
  6. Cumin seeds   1/2 tsp
  7. Ajwain/omam    1/2 tsp
  8. curry leaves   few
  9. salt   to taste
  10. Oil   2-3 tsp
Method
  • Take a wide vessel,add flour,ajwain seeds and salt mix well and keep aside.
 
  • Heat a tsp of oil in a pan,add cumin seeds let it splutter and add finely chopped onions,grated ginger and stir for a while.
  • Then add the curry leaves and methi leaves and fry for a minute and turn off the stove.
  • Let the methi onion mixture cool for sometime then add it to the prepared flour and mix everything well.
  • Add dal little by little and knead it to a smooth dough...sprinkle little water and don't add more water then it vl be hard to roll them.
  • Since dal will have all the moisture to the dough ..so add very little waer and knead well.lastly add 2-3 tsp of oil and knead well to a smooth., pliable dough  and cover the dough and keep aside for 30 minutes.
  • After 30 minutes divide the dough in to 12 equal balls and roll each ball like a regular chapathi but make it little thick and toast them in a hot griddle with few drops of oil/ghee and cook on both sides.
  • Serve the toasted hot parathas with chutney or any curry or simple pickled raitha.
Note: You can also use cooked n mashed moongdal...instead of methi you can try with any greens.Adding ajwain gives nice aroma n taste to the paratha..first time i tried adding ajwain i liked it a lot...once again thank you so much Priya.

Monday, May 23, 2011

Capsicum Paneer Masala


    This masala recipe is a quick recipe...ready in few minutes...this is one of my experiments which came out very well. Anything with paneer..result will be soo good..we had it with chapathi..My kids loved it a lot,
so try this for your kids too...

Ingredients
  1. Paneer   8 oz pack(cubed)
  2. Capsicum/Bell pepper  1 large (diced)i used green bell pepper
  3. Ginger   2 tsp(finely chopped)
  4. Garlic   3-4 cloves(finely chopped)
  5. Onion   1 large(finely chopped)
  6. Tomato   1 and 1/2 medium (blend well in a mixie)
  7. Green chilli   1 no.(finely chopped)
  8. Turmeric powder   1/4 tsp
  9. Chilli powder   1 tsp
  10. Coriander powder   1 tsp
  11. Garam masala   1/2 tsp
  12. Kasuri methi/Dried methi leaves powder   2 tbsp
  13. Cilantro   few (finely chopped)
  14. salt   to taste
To temper
  1. Oil    2-3 tsp
  2. Cumin seeds   1/2 tsp
  3. Fennel seeds   1/2 tsp
  4. Clove   2 no.s
  5. Cinnamon  1" stick
  6. Bay leaf   1 small piece
Method
  • Heat few drops of oil in a pan and fry the diced capsicum lightly and keep aside.
  • Cut the paneer to your desired shape n size n soak it in warm water till use.
  • Heat oil a wok/pan, add the tempering ingredients and wait till splutter and fry lightly.
  • Then add finely chopped ginger,garlic stir well and add green chillies,onions and saute till onion turns translucent.
  • Then add the tomato paste and saute till the mositure drains and oil shows on top and throw all the dry powder ans stir well.
  • Add enough salt and 3/4 cup of water(or more to your desired consistency) mix well and close it with a lid and wait till it boils...when it starts boiling add the kasuri methi powder and mix well and cook covered for a minute.
  • Then add the fried capsicum and soaked n drained paneer to the gravy and mix wverythign gently and again cook covered for 1-2 minutes.
  • Lastly add some chopped cilantro and trun of the stove.
  • YUmmy and delicious capsicum paneer masala is now ready to serve.

Tips:  You can also add finely chopped tomatoe ot tomato puree...If you want ,can add some cream at the end to make it even more tastier n rich.Try this with any vegs of your choice.you can orange,red or yellow capsicum also..

Awards and a Thank you note

         It was a pleasant surprise for me...saturday morning when i checked my mail..i happen to see Jay's comment on my space.."surprise waiting for you dear" I was so eager to check her link n It was bunch of awards she shared with me too n i was more happy to see my name on her list..And I am honored to receive these awards...thanks a ton Jay.

Jayanthi from Tasty Appetite ,has shared me the following awards.Tasty Appetite,such a lovely space with more yum yum delights... particularly i love her Non-Veg recipes n i tired her chicken mughalai biryani sterday tat was so yummy n super hit..we all loved it ..Thanks a lot Jay for the recipe and as well for the awards.Plz do check her space n leave your lovely thoughts n keep encouraging us..


Along with the award she requested to share some seven facts about me...but i have already shared some seven facts about me in my earlier post..so simply i repost it here n i have nothing more special or interesting to say about me :)

I am a friendly Person and like to help others ...
I love my Family more n more...
S stands for Sensitive and Short tempered too...(fighting hard to overcome this ,really hard thing)
Yearning for Friends/Friendship...s i missed many of my friends...once my friends' circle was too big...lots n lots of friends..hmmm..those days were so colorful,more fun,always smiling n chatting..nothing to bother...but unfortunately i missed many of my intimate friends n still searching for them...
Believe in - Sincere Serious Systematic Service Surely Secure Supreme Success...God...Everything Happens for a reason.
Never give up Dignity and Self Respect.
My greatest Ambition/Wish/Desire-- To my Kids ,i should the bestest Mom in the World in all aspects(Affection,Beauty,Cooking,Caring n..so on).And i am started working hard to reach my goal...i m waiting for the day ...to hear the above words form my Kids

I took this opportunity to thank my blogger friends who also shared some awards withe me earlier...When i got my first award from Malar from KitchenTantra...i was so much pleased and don't have enough words to thank her...because that time i was new to this blogging world with less or no friends..upto my 145th post i don't have visitors (from other blogs) none to comment or encourage me...but i was going with high spirit without expecting but yearn lot for appreciation to share...Malar only encouraged me a lot and she said ..you have a very good space with wonderful recipes..don't worry I will visit your blog often or whenever i find time ..That few words were really encouraged me n after my 150 th post i got so many friends..And i am very thankful to all.

I want to thank Menaga (Sashiga) who also shared some awards with me earlier...She is also a good friend of me n a nice person...I love her space a lot n she has lots of diet recipes n more interesting and easy to do recipes ..don't forget to visit her space also.

I would like to thank all my Blogger Friends for your constant support and encouraging..I mentioned these names as a token of my love n gratitude...Without mentioning your names i am always thankful to You Guys..You all made my Day :) Keep Rocking!!!

Friday, May 20, 2011

Almond Cookies

         This is my first bookmarked post. But i did not follow the original recipe completely. For the first time i saw the pistachio cardamom cookies in Ramya's (Hot from my oven) blog...i was totally impressed on the recipe and her picture n as well the presentation.Thank you Ramya for the recipe. I combined her recipe with the almond cookies recipe from allrecipes.com.I daringly tried this and the outcome was so perfect,super n excellent. It tasted like butter biscuits n melts in mouth like butter. My kids liked them a lot n they finish it in 2 days :) They love homemade cookies more than the store bought one.I used raw almonds you can also use the blanched/roasted almonds.I ground the almonds coarsely so its very difficult for me to get shape n hold the dough firmly.But it also very nice to have a crunchy bite of nuts...

Gongura Chutney/Pulicha Keerai Thuvaiyal

     
  Gongura chutney or pickle is a very popular Andhra dish.this suits excellent  with plain white rice.You can keep this chutney for 3-4 days without refrigeration.Gongura leaves are rich in fiber and vitamins.Gongura leaves contain beta carotene (vitamin A), lutein, and zeaxanthin which are powerful antioxidants that destroy free radicals (that damage and weaken our body cells), and help protect our bodies from cancer. Beta carotene strenghtens the immune system, while lutein and zeaxanthin prevent degenerative eye diseases like cataract.


Vegetable Paniyaram N Vegetable Oothappam




      I am re posting this recipe as it did not appear in my archive :( Few days back Blogger was not available due to some reason...when it came back the entire post was missing with all your lovely words n again it was there in my blog but when i checked yesterday it was totally missing in my archive,so i want to add this yummy recipe to my archive again....
My kids favorite breakfast.they love paniyaram more to ..play :) hmmm...to them its like small balls they both will be more excited.They both will throw at each others face n they laugh loudly n enjoy the play more than with the toys.

Thursday, May 19, 2011

Stuffed Brinjal Curry / Spices Stuffed Brinjal in Tamarind Curry


     Brinjal,favorite veg of my family.We all love it in any form. Last week i tried brinjal curry with spice powders stuffing which i already used for stuffed okra fry. This is entirely different from my Enaai Kathrikkai Kuzhambu. I added little tamarind juice to the curry and it was mild tangy and full flavor with the spices and was excellent with hot white rice n pappad.
And also it suits well as a side dish for Rotis/Stuffed Paratha/Parathas. Try this !!!

Wednesday, May 18, 2011

Mixed Dal Keerai Vadai/Mixed dal Spinach Vada


    Like my Legumes Biryani..here comes the mixed dal vadai with spinach.I combined all the dals...yellow split peas,chana dal,urad dal,moong dal n tuvar dal to make a yummy crunchy tea time snack with the addition of spincah.I made this last weekend for tea time munch...my experiment was good success and vada was more crispy n different from the usual taste..This is my first trial..He asked me to make some vada..i am ok with that but i want to make something new n interesting to me n as well U.So without any hesitation i tried this with all the dals in my hand...for me its new ,may be you might have done this earlier in your style.I carried on with my usual masal vadai recipe with adding some finely chopped spinach.the vada came out excellent outer so crispy n inner soft moist n more flavorful.The recipe as follows..

Ingredients
  1. Yellow split peas   1/2 cup
  2. Chana dal   1/2 cup
  3. Moong dal   1/2 cup
  4. Urad dal   1/4 cup
  5. Tuvar dal   1/4 cup
  6. Green chillies   8-10 no.s(adjust acc. to taste)
  7. Fennel seeds   2 tbsp
  8. Spinach   1/2 bunch(finely chopped)
  9. Ginger    1 tbsp (finely chopped)
  10. Asafoetida    a pinch
  11. Onion   1 medium (finely chopped)
  12. curry leaves   few finely chopped
  13. Coriander leaves    few (finely chopped)
Method
  • soak all the dals separately for 2 hours.
  • First run chillies and fennel seeds for a minute in a blender/grinder and then add moong dal,tuvar dal,urad dal ,chana dal and yellow split peas.(spare some whole split peas ) and grind everything to a coarse paste.
  • Then transfer the grounded dal paste to a bowl and add finely chopped ginger,onion,curry leaves,spinach,coriander leaves,soaked whole split peas and enough salt and mix everything well and keep aside.
  • Heat oil in a wok for deep frying,when oil gets really hot take a small ball size mixture and flatten with palm and carefully drop in to the hot oil.fry in medium heat.
  • Fry the vada till turn crispy n golden brown on both sides.
  • Then remove from the oil n drain it in a paper towel,yummy vadas are ready to serve.
  • Serve hot with a cup of chai or a bowl of sweet pasiparuppu/vermicelli payasam.


Tuesday, May 17, 2011

Badam Kheer/Badam Paal


 Badam Kheer/Badam milk,delicious drink.i love this a lot..my Mommy use to make this with Instant badam mix.During my college days daily evening after college hours we like to go to some cie cream parlor or bakery for spicy veg puffs or icream or fresh juices or simple badam kheer based on our budget :) but we daily or at least weekly 3-4 days will visit out fav parlor n bakery shop.Still i remember those colorful days...lots of fun n thrill..those moment are one of the happiest moments in my life which i can't forget till my last breath...Badam kheer is a cheap n more satisfying choice for us...one tall glass like this was only Rs.5. Very cheap right??Ok will move to the recipe..
Recipe source  Master chef Sanjeev Kapoor's badam kheer recipe.But i make simple alterations after my first try.This time my kheer was perfect n delicious.Kutties liked it very much.

Ingredients
  1. Almond   20 no.s
  2. Condensed milk   1/2 of a 14 oz can
  3. Cashe nuts   10 no.s
  4. Milk   3 cups ( i used 1% low fat milk)
  5. Cardamom   3 no.(finely crushed)
  6. Sugar   2 tbsp(optional)
  7. Saffron   few strands
  8. Finely chopped almonds, cashew nuts,pistachios   1 handful
Method


  • Soak almonds in boiling water for 20 minutes and then remove the skin and keep aside.
  • Heat 1 cup of milk in a microwave for 1.5 minutes and soak the almonds  and cashew nuts in the hot milk and leave it for 30-45 minutes.
  • After that grind the soaked almonds and cashew nuts to a smooth paste with little milk and keep aside.
  • Take  a heavy bottom vessel or non stick vessel, add the remaining milk and bring it to boil,once it starts boiling add the condensed milk and stir well.
  • After a minute add the grounded almond n cashew nut paste keep stirring for a minute.
  • Turn the heat to medium and cook till raw smell of the almond leaves and keep stirring .
  • Then add cardamom powder,saffron strands and handful of finely chopped almonds,cashew nuts and pistachios and mix well.
  • Cook till the milk gets lightly thicken and turn off the stove.
  • Serve hot or chilled.I love the chilled kheer a lot.(keep it in the fridge once it get completely cooled).


Cauliflower Capsicum Masala Stir Fry


     I like cauliflower stir fry more than a poriyal n subzi..its so cook n very tasty too.This time i tried baking them.This method reduces time n energy.I made this as a side dish for simple rasam sadham,so i want to make it little spicy i added some freshly gounded spice powder.Its completely your choice to add the masala powder if you don't want avoid it n try in your usual stlye with baked one.really the fry gets ready in few minutes with little crispy n no moisture, a perfect stir fry.

Ingredients
  1. Cauliflower   1 medium(cut in to small florets)
  2. Capsicul/Bell Peppers(red,orange,green)    thinly sliced
  3. Onion   1 medium(thinly sliced)
  4. Chilli powder   1/2 tsp
  5. Red Chilli flakes  1/2 tsp
  6. Turmeric powder  1/4 tsp
  7. Mint leaves   very few
  8. Spring onion greens   few (finely chopped)
  9. Salt   as needed
  10. Oil  1 tsp
To roast N grind
  1. Cinnamon   1/2 " stick
  2. Clove   2 no.s
  3. Poppy seeds    1 tsp
  4. Fennel seeds   1/2 tsp
  5. Cumin seeds   1/2 tsp
  6. Pepper corns   5-6 no.s
Method
  • Roast the ingredients under "to roast n grind" without oil for a minute and cool it and make a fine powder of it n keep aside.
  • Wash n Cut the cauliflower in to small florets n grease the baking tray with oil and spread the florets along with sliced capsicum/bell Peppers,sprinkle salt n chilli powder and bake them at 400 degree F for 25 minutes and left it till start cooking.
  • Heat oil in pan,add onions and fry lighty then add the baked cauliflower n bell peppers add the roasted n grounded spice powder,red chilli flakes and mix well and stir fry for 1-2 minutes or till raw smell leaves.
  • Then add the spring onion greens n mint leaves and fry for a minute and lastly add some finely chopped cilantro and mix well n turn off the stove.
  • Spicy n tasty stir fry ready now...serve as an accompaniment of your choice.



Monday, May 16, 2011

Tomato Masal with Broccoli / Tomato Sabzi With Broccoli


      This is usual onion tomato masal/sabzi but this time i added some broccoli florets to it.That turned out to a great filling recipe..Nice way to add in broccoli in day today cooking. This sabzi tastes good with Dosa, Puri, Chapathi even with rice it tastes good. It completely vegan and healthy side dish and you wil love eating broccoli this way :) Just try it !!

Almonds N Cashew nuts Pakoda



      I made this savory crunchy snack last week for my kids.They like this kind of snacks more and also its better n best to give them home made snacks. Theres no restriction for them to eat fried items becoz they are more energetic n growing children ..they requires all sorts of calories...n also they wont each much only a few bites...so i wont restrict them in eating fried snacks,that too freshly home made.Equally give them fruits n vegs also to balance their nutritional requirements.

Ingredients
  1. Besan flour/Gram flour   1 cup
  2. Rice flour  1/2 cup
  3. Butter   1-2 tsp (melted)
  4. Chilli powder    1/2 - 1 tsp
  5. Curry leaves    few finely chopped
  6. Almonds + cashew nuts   1 cup(chopped)
  7. Ginger   2 tsp(finely chopped)
  8. Green chillies   1 no.(finely chopped)
  9. Asafoetida   a pinch
  10. Salt   to taste
  11. Oil   for deep frying
Method

  • Chop nuts in to small pieces and chop ginger n green chillies and keep aside.
  • In a bowl,add all the flours,salt and butter, mix well then add chilli powder,hing and mix everything well again.
  • Now add the nuts,ginger,green chillies and curry leaves...mix well and sprinkle water little by little and make it to a thick dough.If you want you can also add a pinch of cooking soda .
  • Heat oil in a wok for deep frying,when the oil gets hot turn the heat to medium and drop small pieces of dough in to the hot oil and fry them till turn crisp and golden brown .
  • Then remove from the oil and drain it in a paper towel and serve them warm.
  • You can store it in an air tight container once it get completely cooled .(I stored them for 2 days without refrigerating ).


Bisi bele Bath


    Bisibela baith,authentic south Indian recipe.Cooking of dal and rice together with mixed vegetables and freshly prepared spices.I used 1 cup of mixed veg(carrot,beans n peas),1/2 chayote and 2 medium Drumsticks,2 brinjals.Heres the recipe

Ingredients
  1. Rice   1 and 1/2 cup
  2. Tuvar dal   3/4 cup
  3. Mixed veg   1 cup(carrot beans n peas)
  4. Chayote   1/2 (cut in to bite size pieces)
  5. Drumstick  2 no.s(cut in to 3" pieces)
  6. Brinjal   2-3 no.s
  7. Sambar onions/Pearl onions   8- 10 no.s
  8. Tomato  1 no.
  9. Taramind paste   1/2 tsp dissolved in 1/2 cup water
  10. Jaggery   1/2 tsp or more
  11. Chilli powder   1 tsp
  12. Coriander powder   1 tsp
  13. Sambar powder  1 tsp
  14. Turmeric powder    1/4 tsp
  15. salt    to taste
To temper 
  1. Ghee  2 tbsp
  2. Oil   2 tbsp
  3. Mustard seeds   1/2 tsp
  4. dry red chilli  1 no.broken in to pieces
  5. Cumin seeds   1/2 tsp
  6. Curry leaves   2 sprigs
  7. Asafoetida   1/4 tsp
To roast and Grind it to powder
  1. Oil   1 tsp
  2. Methi seeds   1 tsp
  3. Coriander seeds  2 tsp
  4. Red chillies   3-4 no.s
  5. Cumin seeds   1 tsp
  6. Pepper corns   6-7 no.s
  7. Cinnamon   1" stick
  8. Curry leaves    few
  9. Grated coconut   2 tbsp(fresh or dried)
Method
  • Heat oil in a pan,add the ingredients  under "to raost n powder" one by one and fry them lightly and allow to cool and grind it to a fine powder and keep aside.
  • Soak dal and rice separately for 20-30 minutes.
  • Cook dal with a pinch of tumeric powder, separately until half done and keep aside.
  • Heat oil + ghee in a pressire cooker,add the tempering ingredients and fry till it splutter and add onions and saute lightly.
  • Then add tomatoes and fry for a minute and add the vegetables stir well, now add the chilli,coriander and sambar powder, mix well and fry the vegetables with the masala for 1-2 minutes.
  • Add 8-10 cups of water and half cooked dal stir well and allow to boil,.
  • When it starts boiling add the tamarind juice ,mix well and allow to boil again.
  • Then add jaggery and mix well and allow the water to boil again when it starts boiling add the grounded masala powder mix well and add the rice,enough salt and mix everything well and close the cooker and allow for 1-2 whistles.
  • After wait till pressure downs and open the cooker n stir well.
  • In this stage if you want you add some ghee roasted cashew nuts and curry leaves and serve hot along with Potato fry or  pickle or any other side dish of your choice.

Note:Please add water according to your rice n dal quantity n sometimes rice quality will also depends..some requires more water n some need less water only...so u plz adjust accordingly but make sure to add enough water to get the mushy n liquidy consistency...a perfect bisibela bath .You can add any number of vegs of your choice.adding more vegetables gives more taste n flavor to the dish.

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