1» Bisi bele bhath (Hot Dal Rice)
2 cups of rice (sonamasori)
6 or 8 cups of water
1 cup of tur dal
vegitables:(Add all the vegitables which you wish to eat except brinjol and drumsticks)
1 big onion
peas(optional you can substitute any grain)
pinch of Hing/Asafoitida(optional but it gives really nice flavor)
2 teaspoon Oil or ghee(clarified butter) 2 table spoons
Dried red chilies
Bisi bele bath powder
Tamarind juice 1 cup
Salt to taste
Grated Dried coconut/dried coconut powder
Soak the rice when you start cooking. Take a big deep vessel and add water let it for 5 to 10 min and add tur dal, big pieces of onions and 2 teaspoons of oil into it. Let the dal cook for 80% and finely chop all the vegies add them to dal and let it cook for 10 min then add the rice and let it cook for some time and then add tomatoes and salt. In the mean time take peas(add peas if you wish to add otherwise it doesn't matter) and green peppers and add pinch of salt and microwave it or just fry it in a pan for 5 min and add this in to the rice and dal mixture. Take the tamarind juice and add the Bisi bele bhath powder to the juice and add it to the boiling mixture (bring the rice and dal to mashy consistency) give a complete stir in the time prepare the seasoning for it take a pan add a table spoon of ghee or oil add mustard, cumin seeds, cashwes(fry till it gets golden brown) , dried chilies, pinch of hing, curry leaves and add a spoonful of bisibele bath mixture into the seasoning tava and add it to the mixture and add some water if the mixture need some water(the mixture consistency should be watery) finally add 2 table spoons of grated dred coconut and chopped coriender leaves to the mixture. Serve hot with hot boondi or spicy corn flakes mixture or with lays chips.
2» Puliyogare mix (masala/gojju)
1. Chick peas Dal/Bengal gram Dal – 4 Teaspoons
2. Coriander seeds – 2 Teaspoons
3. Sesame seeds – 2 Teaspoons
4. Pepper corns – 10-15
5. Fenugreek seeds – 1/4 Teaspoon
6. Turmeric powder – 1 Teaspoon
7. Chilli powder (less spicy) – 1.5 Teaspoons
8. Copra(Dry coconut) – 4 Teaspoon
1. Grate the copra and keep it aside. Dry roast the remaining ingredients till you get a pleasant aroma. Switch off the flame and mix both chilli powder and turmeric powder. Stir well as it cools after which grate the mixture to a medium consistency ( without water !)
Tamarind juice Ingredients:
1. Jaggery/Mollasses – Size of a lemon
2. Tamarind – Size of an areca nut or 2 teaspoon pulp)
3. Salt as per taste
2. Boil the above ingredients with a cup of water on a low flame till you get a thick juice and the juice is as shown in the image below with the seasoning.
Ingredients of Seasoning & Final Masala (Gojju)
1. Mustard seeds – 1 Teaspoon
2. Black gram Dal – 1 Teaspoon
3. Peanuts – 3-4 Tablespoons
4. Bengal gram – a handful
5. Red chilly – 2
6. Curry leaves – 2-3 Strings
7. Tamarind juice – required quantity
8. Puliyogre powder – required quantity
3. Place a skillet with 3-4 tablespoons of cooking oil in it. On heating add mustard seeds. On sputtering add Black gram dal, curry leaves to it. As it fries, add peanuts, soaked and drained bengal gram to it and let it cook for a while.
4. At this point add Puliyogre powder and the Tamarind juice mix from above and let it cook for some time on a low flame stirring every now and then till it releases a layer of oil on the sides. This mix is called Puliyogre Gojju
Gojju prepared for Puliyogre can be stored at room temperature for about 15 days provided water is completely evaporated from the mix and the oil layer is visible in it. In fact it can be preserved in the refregerator for months together.
3» Clear Vegetable Soup
2 to 3 juicy large carrots
1 to 2 leaves cabbage
1 tbsp cream
1 small butter
salt, pepper to taste
2 to 3 tbsp cream whipped smooth
10 gms sweet peas
1 small sprig mint
Grate 1 tbsp carrot and keep aside.
Finely chop cabbage and keep aside.
Pressure cook the remaining carrots till it becomes very soft
Keep it to cool and blend in mixer. Strain.
Heat butter, add the pulp and bring it to boil.
Put the grated carrot and cabbage and salt.
Transfer in serving bowl. Put a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint.
Ready to serve.
4» Dal Rasam
½ tsp fenugreek seeds
1 tsp jeera
12 pepper corns
1 tbsp (heaped) coriander seeds
1 piece turmeric
¼ pav toovar dal
salt to taste
a piece asafoetida (bengal gram size)
4 red chillies
2 sprigs curry leaves
1 tsp oil
½ bunch coriander leaves
2 green chillies.
4 tsp ghee
1 tamarind lump (marble size)
Put oil in frying pan.
Roast fenugreek, cumin, pepper, coriander, turmeric, asafoetida, 1 tsp toovar dal, red chillies and curry leaves with oil, in the same sequence, till it becomes brown.
Powder the roasted ingredients together in mixer.
Put the washed toovar dal in boiling water. Cook till half done.
Put slit green chillies and boil well.
Put salt to taste and chopped coriander leaves.
Take out juice from tamarind in a bowl.
Combine the above rasam powder and put the mixture to boiling toovar dal.
Cook till done. Season with mustard and curry leaves in ghee.
Put coriander leaf bits. Cover vessel.
5» Tomato Soup
4 large tomatoes
salt & pepper
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
6» Tomato Rasam
4 big tomatoes
2 tsp rasam powder
5-6 garlic cloves
1 small bunch coriander leaves
3 red chillies
½ tsp mustard seeds
3 sprigs curry leaves
4 tsp oil
salt to taste
Wash tomato. Mash and collect its juice in a vessel.
Put double the quantity of water, crushed garlic cloves and salt to taste.
Put rasam powder, curry leaves (2 sprigs) and coriander leaves.
Season with mustard and curry leaves in oil, using a ladle.
Cook for a few minutes and allow it to simmer.
Simmer for about 20 minutes. take out from flame.
7» Churmi Laddu
2 pav wheat flour
2 pav sugar, powdered
6 tbsp ghee
10 gm raisins
4 cardamom pods
Pour 1 tsp ghee in frying pan. Fry raisins in it a little and keep aside.
Pour the remaining ghee into the pan. Roast wheat flour with it, till it smells.
Put cardamom powder and take out from flame.
Combine the powdered sugar and raisins with the roasted flour.
Shape small parts of the mixture into laddus, when cool.
8» Paal Poori
¼ cup badam
1 can milk sweetened condensed
1 can milk evaporated
2 tsp rava
2 cups maida
4 tsp sugar
¼ tsp saffron
Edible camphor (optional)
a small pinch kesar color
cooking oil for frying
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak badam in hot water for 1 hour. Peel skin and grind the badam into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk and badam paste for 10 to 15 minutes.
Add saffron, and kesar color to above and allow it to cool.
Knead maida, soked rava, and sugar into fine dough, using some cold after. Make small puris and soak the puries in the boiled milk mixture.
Ready to serve.
¼ pav maida
1 pinch salt
2 cardamom pods
2 tsp sugar
ghee for frying
Peel plantains. Mash and put sugar, salt, powdered cardamom and maida.
Stir properly to make a dough.
Heat ghee in frying pan, drop small pellets of dough gently into ghee and deep fry till it turns reddish brown in colour.
Instead of ¼ pav maida, fine soji and rice flour mixed with maida (totally ¼ pav) can be used.
10» Ras Malaai
For patties :
A pinch of baking soda
½ cup milk powder
2 tbsp of fresh lemon juice
1 tbsp maida
A pinch of baking soda
For syrup :
2½ cups whole milk
1 cup sugar
3 cardamom pods
For Garnishing :
Preparing the milk patties
Combine the milk powder with baking soda and egg to form a pliable mixture.
Knead into soft & smooth dough. Keep aside for few minutes.
Then make small balls from the dough and flatten lightly.
For Rasa Malai :
In a large pan, heat the milk and dissolve the sugar in it.
Add the crushed cardamom pods. Keep it to boil for about 10 minutes.
Stir constantly. Put the milk patties in the boiling milk.
Allow to simmer, cover and cook for 20 minutes until they puff and float on the surface of the milk syrup.
Turn off the heat and cool. Refrigerate.
While serving, place the milk patties on a dessert dish.
Pour the milk syrup over them evenly.
Garnish with chopped pistachios, almonds & cashewnuts.
Keep in a refrigerator for 2 hours before serving.
11» Masala Idli
1 tbsp Bengal gram dhal
1 pav black gram dal
1 pav boiled rice
1 pav raw rice
oil for greasing cups
5 green chillies
5 drops of asafetida
salt to taste
Soak black gram dal and the two rices (mixed) separately in water for 3 hours.
First, wash the soaked dal and grind to make a fine paste. Keep aside in a vessel.
Then grind the soaked rice (mixture) to a coarse paste.
Combine both the pastes using hands, put salt and keep under cover overnight.
Next day, beat the batter properly.
Soak 1 tbsp of Bengal gram dhal, in water till it becomes soft.
Chop an onion and a few green chillies finely.
Mix them all with the batter along with a few drops of asafetida and a few coriander leaves (chopped).
Grease idli cups with oil, and fill them (about ¾ full) with the idli batter and steam in an idli vessel for at least 20 minutes.
Pour the batter in the container of a pressure cooker (previously greased with oil) about ¾ full and steam for 15 to 20 minutes.
Remove and cut it into pieces of desired size, with a spatula.