Karnataka Bisibelabath

Ingredients:

• Rice - 1 cup
• Toor dal - 1/2 cup
• Boiled vegetables(Carrot, potato, peas) - 1 cup
• Small onions - 1/2 cup
• Tamarind paste - 1 tbsp
  
• Coconut grated - 3 tsp
• Curry leaves
• Salt
• Oil
• Mustard seeds
• 1/4 tsp turmeric
  

To grind:

• 1 tbsp Urad Dal
  
• 1 tbsp channa dal (Bengal Gram dal)
• 1/4 tbsp Fenugreek seeds
• 1 tbsp Daniya (Coriander Seeds)
• 2-3 cloves
• 1 small cinnamon stick
• 5-6 dried red chillies ( or as per taste)
• 1/4 tsp Asafoetida

Method :

• Dry roast the ingredients (except the coconut) for the powder until aromatic and golden reddish yellow.
• Grind these into a powder along with coconut and set aside.
• In a pan, in a tsp of oil, add the mustard seeds and when they start popping, add the onions till soft.
• Mix the tamarind paste in 2 cups of water and then add this to the onions. Cook until the raw smell of tamarind leaves. Then add the boiled vegetables, turmeric, salt along with the cooked Toor dal and mix well. Once they start boiling, sprinkle the prepared powder and mix lightly.

Puffed rice balls / Pori urundai

 Pori Urundai is very special for Karthigai Deepam. Missed my paati , while making this.

 

 

  
 Ingredients:

• Pori
• Jaggery - 500 gms
• Till - little
• Dried Gingerpowder - 1 tsp
• Dried Coconut - 50 gms
• Cardamom -little

 

Method:

• Add Jaggery in water, allow it to melt. Strain the impure particles in it and add cardamom powder to it. Allow it to boil.

• Till it becomes as thick paagu(when its checked it should stand in water without dissolving ,next to adirsam padham)

 

• In another vessel, add pori , Ginger powder.
• Mix the paagu with this pori and mix it well. apply ghee in both hands and make balls.
• If you have any moulds like paruppu thenga, you can use that as well.
• Tasty pori urundai ready.

 

  Linking to Christmas event by Priya and Divya !!!

 Linking to Hubby's Delight

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Peas Rice

Ingredients:

• Rice - 2 Cups
• Peas - 1/4 cup
• Onions - 2
• G.Chilly - 3
• Jeera - 11/2 tsp
• Salt to taste.
• Garam masala - 1 tbsp
• Curry leaves
• Coriander leaves

Method:

• Wash the rice and soak it in 4 cups of water.
• Take the pressure cooker , add oil.
• Temper jeera, add curry leaves, chilly, onions and fry them well. Add the soaked peas/ fresh peas, ass garam masala to it.
• Add the soaked rice and required salt.
• Pressure cook it for 3 whistles.
• Garnish with Coriander leaves.

Bitter guard pitla

Ingredients:

• Bitter guard – 250 gms
  
• Toor dal – ¾ cup
• Tamarind – a lemon size
• Sambar Powder – 1 tbsp
• Salt to taste
• Turmeric Powder – ½ tsp
• Oil – for seasoning

To Grind: (fry with little oil)

• Coriander seeds – 1 tbsp
• Urid dal = ½ tsp
• Gram dal – 2 tsp
• Red Chilli – 2 to 3
• Coconut – Optional
• Hing – little
• Curry leaves – little

To season:

• Mustard – ½ tsp
• Urid dal = ½ tsp

Cooking Method:

• Soak the tamarind in water.
• Boil toor dal with turmeric in water and smash it well.
• Cut Bitter guard into round pieces.
• Heat the pan , add the tamarind water along with little turmeric powder, sambar powder , Salt and allow it to boil.
• Add the Bitter guard.
• When its cooked, add the ground paste and the smashed dhal in it ,stir it well and allow it to cook .
• Finally season it.
• Serve it hot with Rice.

Vegetable(Pumpkin, snake guard,chow chow,cucumber) kootu

Ingredients:

• Required Vegetable - 250 gms - 300 gms
• Moong dal - little
• Tomato - 1/2 to 1
• Jeera - 2 tsp
• Coconut grated - 4 -5 spoons
• Turmeric powder - 1/2 tsp
• Sambar powder- very little
• Green Chilly - 2
• Salt
• Mustard seeds - 1/2 tsp
• Red chilly - 2
• Urad dal - 1/2 tsp
• Curry leaves

Method:

• Wash and cut the vegetable into cubes.
• Wash moong dal and add it with the vegetables. Add chopped tomato. Add little water.
• Add turmeric powder, chilly powder and pressure cook for 4-5 whistles.
• Remove it and smash it well. Grind coconut, green chilly , and jeera into fine paste and add it to the smashed vegetable.
• Add salt and boil for some time.
• Temper with mustard, urad dal, and red chillyand curry leaves.
• Kootu ready.

Serve with rice / Chapathi.

Sending to Samayal diary event and  JUSTEAT.

Keerai

Ingredients:

• Palak or any type of greens - 1
• Moong dal - little
• tomato - 1/2 to 1
• Jeera - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt
• Mustard seeds - 1/2 tsp
• Red chilly - 2 to 3
• Urad dal - 1/2 tsp

Method:

• Peel and chop greens.
• Wash moong dal and add it the greens. Add chopped tomato.Add little water.
• Add turmeric powder, jeera and pressure cook for 5-6 whistles.
• Remove it and smash it well. Add salt and boil for some time.
• Temper with mustard, urad dal, and red chilly.
• Keerai ready.

Mushroom Biryani

Ingredients:

• Mushroom -1/2 pkt
  
• Basmathi Rice -1 cup
  
• Onions - 2
  
• Tomato - 1
  
• Ginger garlic paste - 1 tsp
  
• Bay leaf - little bit
  
• Cinnamon- 2 small pieces
  
• Cloves - 2
  
• Cardamom - 2
  
• Green Chilly - 2
  
• Chilly powder - 3/4 tsp
  
• Salt
• oil
  

Method:

• Heat the cooker with oil. Add Cloves, cinnamon,cardamom and bay leaf.
• Add Green chilly ,chopped onion.Fry till golden brown.
• Add the ground ginger garlic paste.Fry till raw smell disappears.
• Add the chopped tomatoes, and mushroom.
• Add chilly powder and Salt and mis it well.
• Add the washed rice and pour water.
• Put off the gas after 3 whistles.
• Garnish with Coriander leaves.

Aloo mutter masala

Ingredients:

• Potato - 250 gms
• Peas - one handful
• onions -1
• Tomatoes - 1
• Garam masala -1/2 tsp
• Chilly powder - 1 tsp
• Coriander powder -2 tsp
• Turmeric powder - a pinch
• Cumin seeds - 1/2 tsp
• Coriander leaves
• Salt
• Oil

Method:

• Boil potatoes and peas.
• Fry the pan, add oil.
• Add cumin seeds.Fry onions and tomatoes.
• Add chilly powder,coriander powder,turmeric powder and salt.
• Mix it well. Now add boiled peas and smashed potatoes.
• Add water and cook it.
• Add garam masala on top of it. Stir well.
• Garnish with coriander leaves.

Kharabath

Ingredients:

• Rava - 1 cup
• Potato - 1
• Carrot -1
• Onions- 1
• Tomatoes - 1
• Brinjal small- 1
• Curry leaves - little
• Salt
• Oil
• Turmeric powder - a pinch
• Mustard and urad dal
• Ginger - 1"
• Green chilly - 2
• Asafodita

Method:

• Fry the pan, add oil and pomper mustard and urad dal and asafodita.
• Add Curry leaves,ginger,chilly. Fry onions,tomatoes, small pieces of potato,grated carrot and chopped brinjal.
• Add turmeric powder and salt.
• Add required amount of water and the roasted rava.
• Allow it to boil nicely. Close and cook for 5 mins.
• Yummy Kharabath is ready.

Serve with Coconut coriander chutney.

This recipe goes to

http://www.myeasytocookrecipes.blogspot.in/2012/02/carrot-recipes_17.html by Sameena

Sending to Samayal diary event and  JUSTEAT.

Yellow Pumpkin Curry

Ingredients:

• Yellow pumpkin - 250 gms
• Cumin seeds - 3 tsp
• Coconut - 5 tsp grated
• Small onion - 4-5
• Red chilly- 3-4
• Turmeric powder - 1/2 tsp
• Salt to taste
• Curry leaves
• Mustard

Method:

• Fry pan and oil.
• AddMustard and curry leaves.
• Add the cubed yellow pumpkin and fry it in oil.
• Add salt and turmeric powder.
• Grind Coconut,red chilly,Cumin seeds,small onions and add it.
• Stir it well.
• Sprinkle little water and fry it well till the paste turns golden brown color.
• Serve hot.

Tomato Garlic Rice

Ingredients:

• Rice - 2 cups
• Tomato - 3
• Onions - 2
• Garlic - 2 full
• Saunph - 3 tsp
• G.Chilly - 4
• Coconut - Quarter cup
• Ginger - 2 cms
• Turmeric powder - little

To Grind:

• Coconut
• Saunph
• Chilly
• Ginger
• Garlic - 5-6
• Turmeric powder

Method:

• Add Oil, pomper bay leaf.
• Fry the chopped onions, tomatoes. After its cooked well.
• Add the ground masala and fry it till raw smell disappears.
• Add the remaining Garlic, washed rice and salt.
• Add water.
• Garnish with coriander leaves.
•  
• Linking to EP series of Julie's hosted by Divya
  
  
  
  
   
  Linking to Julie's " EP series " 
   Viya's " EP series - Garlic or Turmeric "
   
  
  
  

Idly Biryani

Ingredients:

• Idly
• Bay leaf
• Mint
• Onions
• Tomatoes
• G.Chilly
• Curd
• Oil

Method:

• Cut the idly into cubes.
• Add salt and curd in the idly and soak it for about 15 mins.
• Heat the pan, add oil, add the bay leaf.
• Fry the chopped onions.
• Add the mint leaves, saute it well.
• Add chopped tomatoes and mix it.
• Add chilly and the soaked Idly and stir well.
• Allow it to boil for some time.

Note: Ginger garlic paste is optional.

Kheema balls

Ingredients:

• Mutton Kheema - 500 gms
• coconut - 4 spoons grated
• Onion - 1
• Cinnamon -2 cms
• Cloves-4-5
• Coriander leaves
• Green Chilly - 5-6
• Ginger - 2 cms
• Garlic - 5
• Salt
• Oil
• Roasted gram flour
  

Method:

• Grind all the ingredients together
• Add Roasted gram Powder and mix well.
• Fry it in oil.

Linking to Red meats feast.

Adai

Ingredients:

• Bengal gram - 1 cup
• Toor dal- less than 1/2 a cup-- may be1/3rd
• Urad dal - 2 tsp
• Raw rice - 2 cups
• Red chilly - 7-8
• Curry leaves
• Salt
• Asafodita

Method:

• Soak all the dal separately and rice separately.
• Add the chilly, salt and water and grind it coarsely.
• Then fr4y it as dosa with coconut oil.

Yummy Adai ready.Tastes best with avial or even vetha kozhambu or omam more.

Vanjaram Fish Fry

Ingredients:

• Fish
• Chilly powder 3 tsp
• cumin seeds powder(jeera powder) - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Onion paste - 2 tsp
• Salt

Method:

• Mix all the masala items into a thick paste.
• Marinate it and soak it for a min half hour or half day to get the best taste of it.
• Shallow fry it.

My Paati's Chukander ka Halwa (Beetroot Halwa)

Ingredients:

• Beetroot - 250 gms
• Sugar - 200 gms
• Milk
• Ghee
• Cashew
• Cardamom

Method:

• Peel the Beetroot and grate it.
• Take the tawa , add milk mixed with water.
• Add the beetroot and allow it to boil
• then add sugar and stir well
• When it thickens add cardamom ,ghee and mix it..
• Garnish with cashew. yummy Halwa ready.

Serves 2-3 Pax

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