Bisi Bele Bath Ingredients

11/2cups: Rice 1/2cup: Tur dal 2 no: Small brinjals 1 : Fresh Carrot 2 : Fresh Drumsticks A small piece of vegetable marrow A handful: Madras onions A pinch: Turmeric powder 6 : Red chillies 4 : Green chillies 2 tsp: Mustard 20 gm: Cashew nut Curry leaves few Coriander leaves few Tamarind size of a lime Ghee for frying Salt to taste

For Powdering

1tsp: Fenugreek seeds 1tsp: Coriander seeds 6 : Red chillies Grated coconut

For Masala

4-5: Cardamoms 4-5: Cloves tsp: Aniseeds 1tsp: Poppy seeds A small piece: Cinnamon

Bisi Bele Bath Method 1. Peel Madras onions. 2. Peel and cut vegetables into 1 inch pieces. 3. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.

4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside. 5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside. 6. Soak tamarind in a little water and extract juice. 7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly. 8. Heat a little ghee and fry cashew nuts until golden brown in colour. 9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire. 10.Garnish with chopped coriander leaves and add some ghee just before serving.

Ingredients: Basmathi rice: 3/4th cup Toor dal (kandi pappu): cup Beans (about 30) cut into half inch pieces Large carrot: 1 cut into half inch pieces Frozen peas: cup Small potato: 1 cut into small cubes Medium size ripe tomato: 2 cut into small pieces Turmeric powder: tsp Salt: 2 to 3 tbsp Freshly squeezed lemon juice: 4 ts Oil: 1 tbsp Cilantro/coriander chopped-10 springs Bisibele bath Powder

chana dal- 3 tsp urad dal- 3 tsp fenugreek (methi seeds)- about 4 seeds dry coconut- 3 tsps red chillies- 5 to 6 jeera (cumin)- 1 tsp coriander seeds- 1 tsp

cloves- 2 cardamom- 1 cinammon stick- a small piece

Power all the Ingredients together

For tempering (talimpu) Oil: 2 tbsps Few mustard seeds

Cumin seeds few Turmeric: 1/4th tsp Few curry leaves(optional) Small onion: 1 chopped Hing (asafetida): 5 pinches Bay Leaf: 2

Method: In the rice cooker wash rice & dal and add double the quantity of water and 1tbsp of salt and mix well and keep it aside. Heat oil in a pan and add mustard seeds and add cumin seeds when they start splattering. when the cumin seeds starts popping add onions and cook under medium flame. When they turn tender add turmeric and saute till its raw flavor goes away. Then add hing and bay leaf and saute for 2min. Then add all the vegetables and cook by closing the lid under medium flame. When all the vegetables are half cooked add the prepared powder and Mix well, cook for another few minutes and add this mixture to the soaked rice and dal. Mix

all the ingredients well and add salt if required. Finally add coriander and mix well. Cook in rice cooker. If you are cooking in pressure cooker, cook for 3-4 whistles(depends on the type of cooker, you know about your cooker better than me). Serve hot with raita. Generally people prepare this bath watery or mushy. I like to prepare it dry. If you want mushy add more water. Thank you for visiting my space. Hope you like my recipe. Please come back again.

Ingredients: Cooked rice-4 cups(Measured with 160ml cup) Tomato puree- 1 cup(160ml) Onions finely chopped-1/2cup Cumin seeds-1/2tbsp Green peas-1/4cup Ginger- finely grated-1/2tbsp Garlic- finely grated-1 tbsp Green chili-chopped-2 big(depending on the heat you require in the rice) Salt to taste pepper powder-1/2tbsp Curry leaf-5 in number(optional) Cilantro/coriander-10 springs chopped Bay leaf-2 Cinnamon stick-1 inch cardamom -2 cloves Dhaniya powder/coriander powder-1/2tbsp oil/butter-2tbsp(I prefer butter,because it gives good flavor) turmeric-pinch

Directions: First prepare a curry paste with tomatos+Chili by grinding them together. Take a pan and add 2ts of oil/butter and heat it, to the oil add cinnamon, cloves, cardamom and bay leaves. when all the spices get baked add onions, curry leaf, ginger,garlic,little turmeric, and green peas and fry until the onions are finely cooked. Now, add the first grinded paste coriander powder and cook until the raw flavor of tomato vanishes. Add cooked rice and mix them. close the lid and cook in simmer for 2min. Finally garnish with cilantro and the delicious dish is ready. Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Bisi Bele Bath In 6 Simple Steps Ingredients: 1.1 cup Rice

2.1/2 cup Toor Dal 3.1/2 cup Capsicum (chopped) 4.1/2 cup Carrots (chopped) 5.1/2 cup Beans (chopped) 6.1/2 cup Peas 7.1 Tomato (sliced) 8.2 tsp Oil 9.1 tsp Tamarind juice 10.1/2 tsp Turmeric Powder 11.1/2 cup Coconut (grated) 12.2 Onions (chopped), (optional) 13.Salt to taste

Spices: 1.5 Curry Leaves 2.1 tsp Mustard Seeds 3.1 tsp Coriander Seeds

4.1 tsp Cumin Seeds 5.3 Dry Red Chilies 6.1 stick Cinnamon 7.2 Cloves 8.5 Peppercorns Method : 1.Roast all the spices listed above and grind the spices with some water, grated coconut and turmeric powder. 2.Soak rice and dal for 15 to 20 minutes. 3.Heat a teaspoon of oil in a cooker and add mustard seeds and curry leaves to it. 4.When the mustard seeds start crackling, add the chopped onions and fry till it changes color. 5.Now, add tamarind juice with 3 cups of water to the cooker and bring it to boil. 6.Once the water starts boiling add rice, dal, vegetables and the spices mixture with salt. Pressure cook the mixture till the third whistle. Tasty Bisi Bele Bath recipe ready to serve. Serve the tasty bath recipe hot with a teaspoon of ghee. Bring a change this year by cooking tasty rice bath recipe at home for the upcoming festival and enjoy it with raitha or potato chips.

Andhra Gunta Ponganalu

Ponganalu are like baked cup cakes, but they are crispy out side and spongy inside. It is the yummy recipe is made with left over dosa batter. It is very simple and easy to prepare snack. kids will love it. To make this recipe you will need a mould/ special skillet. They are available in Indian stores.

Ingredients: Dosa batter- 2cups salt to tase Cumin seeds -1/4ts Green chili finely chopped-1ts coriander/ cilantro finely chopped-10 springs Onions finely chopped-1/2cup Carrot grated- 2ts(optional)

Method: Mix all the ingredients together. Heat the special skillet and add 2drops of oil in each mould and pour batter into mould up to 2/3rd and cover with lid. When bottom turns brown, turn the other side and close the lid, when the other side is well cooked remove them and serve with chutney you wish. I prefer ground nut chutney/coconut chutney. Ingredients

Raw Rice- 2 cups Thoor dal- 1 cup Turmeric powder- tsp Asafoetida- tsp Peas- cup Shallots- cup (Optional) Tomatoes-2 cut finely Carrot -1 chopped into small pieces Beans- 10 chopped finely Potatoes-1 chopped into small pieces

Drumsticks- 1 cut into 3 pieces (Optional) Brinjal 1 cut into cubes. (Optional) Chowchow- cup cut into cubes Garlic- 6 cloves (Optional) Green chillies- 3 These are the main veggies. You can add any vegetable you want to this except beets and bittergourd. The more the vegetables the better the taste. Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this for better colour.I use sakthi masala) Tamarind 1 small lemon sized. Salt to taste Ghee- 5 tsp Coriander leaves- 3 tsp chopped

Edit Steps 1. 1 Roast and grind Ads by Google Free Nifty Tips Accurate Nifty Tips through SMS. Register your Mobile No. Now. www.dreamgains.com
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Channa dal- 2 tsp Thoor Dal 1 tsp Urad dal- 1 tsp Coriander seeds- 3 tsp Jeera- 1 tsp Pepper- tsp Fenugreek seeds- tsp Saunf/Aniseeds- tsp Curry leaves- a few Red chillies- 3( the one I have is very spicy so I add little) or acc to taste Cinnamon- 2 one inch pieces Cloves- 5

Coconut- 3 to 4 tsp

2. 2 Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water. 3. 3 For seasoning, mix
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Oil- 3 tsp Mustard seeds- tps Broken urad dal- tsp Fenugreek seeds- tsp Curry leaves- a few

4. 4 Pressure cook the dal with turmeric powder and asafetida and set aside. 5. 5 Soak the tamarind in water and squeeze the juice. 6. 6 In a cooker or big vessel, add 10 cups of water(1:5 ratio). 7. 7 When it boils add the rice and the vegetables(from peas to green chillies). 8. 8 When the rice is th cooked. 9. 9

Add the dal and salt.mix properly and add the ground paste, tamarind juice, sambarpowder and ghee. 10.10 Partly Cover and cook for a few minutes in reduced flame. 11.11 Heat oil in another pan and add the seasonings one by one. 12.12 Now add this to the rice. Garnish with coriander leaves. 13.13 Serve hot with raita and papad/chips and ghee on top.
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This bisi bela bhath should be in a slightly semisolid consistency than the normal rice.

Pesarattu (Whole Greengram dal dosa) Posted on March 1st, 2009 in Dosa by srivi (5 votes, average: 3 out of 5) Popularity: 9%

Ingredients:

Green garam dal whole (Pachai payaru) - 1 cup (soak in water for 10 hrs) Rice - 2 tbsp (soak this with dal for 10 hrs) Onion - 1 medium Ginger - 1/4 stick Green chilli - 4 to 5 (adjust to your spice level) Salt - to taste

To garnish on top of dosa:

Onion - 1/2 cup (finely chopped) Green chilli - 1 tbsp (finely chopped) Cumin seeds - 1/2 tsp Oil - 1 tbsp

Recipe: 1. For batter: Grind and make a batter of soaked Green gram dal whole and Rice, Onion, Ginger and Green Chili. Add Salt to the batter. 2. For garnishing: Heat Oil in a pan and add Cumin seeds. Once the seeds starts spluttering, add Green chili, Onion and fry. 3. For Pesarattu: Prepare dosa using the ground batter. Then place 1 tsp of Onion garnish on top of the dosa and serve. 4. For Pesaru Upma: Instead of onion garnish, place 2 tbsp of rava upma on top of the dosa and serve.

Recipe of Pesarattu Green gram dosa Directions | How to make Pesarattu Green Gram Dosa Soak green gram and rice for 6 hours. Grind soaked green gram and rice with green chillies, ginger, salt, jeera and onions by adding water little by little till it gets dosa consistency. Now take a dosa nonstick pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around. Serve hot with palli chutney,gingerchutney,coconutchutney and sambhar OR with upma. Recipe of Pesarattu Green gram dosa Ingredient Name Unit Quantity Ginger Green chillies Green gram/pesalu/moong whole Jeera Onion Rice Salt

1. Directions | How to make Pesarattu Green Gram Dosa Soak green gram and rice for 6 hours. Grind soaked green gram and rice with green chillies, ginger, salt, jeera and onions by adding water little by little till it gets dosa consistency. Now take a dosa nonstick pan, heat it and pour a small cup of dosa batter in the middle and spread it. Fry it by applying oil on the edges and turn around. Serve hot with palli chutney,gingerchutney,coconutchutney and sambhar OR with upma.

For making 2 cups of dal you need,

1 cup cooked toordal. Pressure cook 1/2 a cup of dal with 1 cup of water for upto 3 whistles. And remove the weight( whistle ) and add tsp of ghee, salt and turmeric. Keep aside.

2 big ripened tomatoes 1 onion 5-6 green chillies Garam masala or Sambar powder( any brand would work, i used MTR ) 2-3 garlic cloves Optional: 2 tsp lemon juice or 1 tbsp tamarind pulp. You need this step only if the tomatoes are not that ripe and sour.

For Tadka or tempuring,

1/2 tbsp mustard seeds 1/2 tbsp cumin seeds 2-3 tbsp oil 10 curry leaves Turmeric powder

How to:

Heat ghee( butter ) or oil in a kadai and add mustard seeds and cumin seeds

When they start popping add curry leaves and turmeric Add onions, green chillies and crushed garlic Saute onions till golden brown and add MTR sambar powder Add tomatoes and cooked toor dal Optional: Add tamarind pulp( soaked tamarind juice ) Add water and cook until the tomatoes are soft Adjust salt to taste Optional: Add lemon juice before serving Garnish with cilantro Ingredients

CHUTNEY

Ingredients 1. Grated or peeled the outer layer (which you consider as waste) of peerkankai. (Remaining asusual use for making poriyal) 2. Green chillies 4 to 5 3. Coconut grated 2 to 3 tsps 4. Tamarind very little (paste means 1/2 to 1 tsp)

5. Salt and oil as needed. 6. Onion very little may be half onion. Preparation 1. Wash the Peerkankai skin well and cut into pieces so that it makes you easy to fry and grind. 2. Heat 3 spoons of oil in kadai and fry Peerkankai skin, onion, chilllies, tamarind and cocount for 5 minutes till all gets fried well and smell goes away. 3. Add salt to taste and grind the fried things well. Your chutney is ready to go with Rice.

26th, 2008 in Side dish by mavuma (8 votes, average: 4.38 out of 5) Popularity: 19%

Ingredients:

Ridge gourd- 1 Onion- 1 Curry leaves- few

Mustard seeds and Urad dal- 1/2 tsp Coriander seeds- 3 spoon Cumin seeds- 1 1/2 spoon Grated coconut- 4 or 5 spoon Green chili- 1 Turmeric powder- 1/4 tsp Red chili powder- 1/2 tsp Oil and Salt- as required

Recipe: 1. Remove Ridge gourd skin(You could make Chutney out of it). 2. Cut Ridge guard and Onion into length wise. 3. Heat little Oil in a pan. Fry Coriander seeds and Cumin seeds till it turns into dark in color. 4. Grind fried itmes, Grated coconut and Green chili. 5. Heat Oil in a pan. Add Mustard seeds and Urad dal, once it splutters add Onion and Curry leaves, fry till Onion becomes brown in color. 6. Then add Ridge gourd, Ground items, Turmeric powder, Red chili powder and Salt. Cover with a lid. Cook till Ridge gourd turns into soft or till its cooked . If required add little water to cook. Dont add too much of water.

Ingredients:

1 arm sized ridge gourd( beerakai ) 1/2 small lime sized tamarind 1 big onion 5 green chillies cilantro / coriander 1 tsp sugar

For tadka or seasoning

1 tsp mustard seeds( aavaalu ) 1 tsp cumin seeds( jeela karra/ jeera ) 1 tsp Methi seeds( menthulu )--- Required! 10 curry leaves a dash of hing

1 tbsp split chick peas / chana dal 2-3 tbsp oil a pinch of turmeric

Method of preparation:

Peel the gourd ( save the peels for the chutney ) and chop into 1/2 inch pieces Slit green chillies length wise, and onions into 1 inch pieces Soak tamarind in warm water for 5 min, remove any seeds in tamarind and keep aside In a pressure pan, heat oil and add seasonings and when they start to pop, add curry leaves, onions and chillies Fry for 30 sec and add ridge gourd pieces( beerakai mukkalu) and tomatoes Saute for 2 more min and add tamarind pulp and water until the pieces just get immersed in water Pressure cook for 5-10 min or if u have Indian style pressure cooker with weight, switch off the heat just after one whistle Once the weight comes off easily, open and cook under flame until desired thickness. You can mash it a little(or more if you want a thick gravy ) with a round bottommed spoon or masher. Add sugar at this point( you can either avoid or get overboard with sugar ) Adjust salt to taste and if you need more spice, you can add red chilli powder. Switch off the flame and add cilantro! Voila, the spicy ridge gourd curry is ready! oming to the recipe, you need: 1 arm sized ridge gourd peeled and chopped into 1 inch squares 1 big onion chopped 1 inch pieces 8-10 green chillies cut length wise 4-5 garlic pods( crushed ) 1 cup Red gram( toor dal/ tuwar dal/ kandi pappu) 2 tomatoes lemon sized tamarind 2 cups water

For tempuring or tadka 1 tsp cumin seeds 1 tsp mustard seeds dash of hing a pinch of turmeric 10 curry leaves 2 tbsp oil

Preparation: Peel the ridge gourd( save the peels for the chutney ) and chop into pieces In a dry pan add some ghee/ butter and fry the washed and dried toor dal.

Frying the dal gives unique texture, flavor and sweet aroma to the dish. In a pressure pan, add oil, and do popu or tadka Once the seeds start to dance around, add curry leaves, hing and turmeric Add the garlic, onions, green chillies and saute for a min.Now add tomato and ridge gourd pieces( beerakaya mukkalu ) and saute for a min. Add the cleaned and soaked toor dal, soaked tamarind, water and pressure cook for 2-3 whistles( takes anytime between 5-10 min ). Or you can cook seperately until the toor dal falls apart. Remove the weight and cook for 5 more min. Add coriander just before serving Adjust salt to taste

Ridge Guard Dhal gravy (Peerkangai paruppu koottu) Posted on December 20th, 2007 in Curry - Veg by umskoms (5 votes, average: 4.2 out of 5) Popularity: 15%

Ingredients:

Peerkangai (Ridge guard) 2 PasiParuppu (GreenGramDhal) cup Onion Masala powder 1 spoon

Turmeric powder and hing a pinch Curry leaves-few Mustard seeds and Urad dal 1 tspn Salt and oil- As required

Recipe: 1. Remove the outer skin of Peekangai(Ridge guard) and cut into small pieces. 2. Mix Peerkangai,Green gram dhal, Turmeric powder, Hing, Masala powder and 2 tspn of oil in a pan. 3. Cook the above mix by adding the required Water in the pan. 4. Once its cooked add the required Salt and remove from heat. 5. Heat Oil in another pan, add mustard seeds, Urad dhal, Curry leaves and Onion. Once the Onion turns into golden brown, add the cooked Peerkangai dhal into this. Fry this mix for a minute or 2, then remove from heat. Ingredients: Kollu (horse gram) Green Chilli Onion Garlic Salt Oil Tamarind 1 Cup 2 1 7-10 cloves To Taste 1 Teaspoon A pinch

Method:

Finely chop the onions and keep aside. Peel the garlic cloves and keep it separately. Finely chop the green chilli and keep it aside Heat the oil in pan, add kollu and fry till it turns light brown color. Take this in a mixer Heat some more oil and add the chopped onion, garlic and green chilli and fry for sometime and add this to the mixer. Allow the contents to cool before grinding. To the added ingredients in the mixer add salt and a pinch of tamarind and grid it to a nice paste by adding little water

Now the yummy kollu thugayal is ready to serve with hot rice

Ingredients: Spinach(Any greens) - 1 Bunch Salt - To Taste Red Chilli - 1 Baking Salt - 1/4 teaspoon For Seasoning: Oil - 2 teaspoon Mustard seeds - 1 teaspoon Urdhal - 1 teaspoon

Method to cook Keerai Masiyal:

Finely chop the spinach/Keerai and clean it thoroughly Strain in a strainer to avoid excess water Add the strained spinach/Keerai in a pan, and add baking salt and salt cook it till it becomes soft Grind the the cooked spinach/Keerai in a mixer In a separate pan, add oil and once the oil becomes hot, add the mustard seeds and when the mustard seeds start to sputter add urdhal and fry it till the dhal becomes golden brown color. Now add broken red chilli and fry for a while Now add the ground spinach/Keerai and mix it well The mouth-watering Keerai Masiyal is ready to serve

Method to cook Keerai Sadham /Spinach rice

Add the keerai masiyal and a spoon of ghee to the plain rice and mix it well. Keerai sadham /Spinach rice is ready.

Ingredients:

Peerkangai thol(the outer skin) 1 cup Red chillies 3 Black gram dhal 1 tspn Curry leaves few Tamarind a pinch Salt and oil As required

Recipe: 1. Heat a pan, add oil and black gram dhal and fry for sometime. 2. Once the black gram dhal turns into light brown, add red chilies and fry for 2 to 3 minutes. 3. Then add peerkangai skin(peerkangai thol) and curry leaves, fry for sometime. Remove from heat. 4. Once it cools off, grind the fried items with tamarind and salt. Ingredients: Brinjal - 3 Nos (if small) Onion - 2 Nos Chilli Powder - 3/4 teaspoon Turmeric powder - 1/4 teaspoon Salt - To Taste Cooked Rice - 1 Cup Asafoetida - 1/4 teaspoon For Seasoning: Oil - 1 teaspoon (preferably nallaennai) Mustard Seeds - 1 teaspoon Urdhal - 1/2 teaspoon Channa dhal - 1/2 teaspoon Method:

Chop finely Brinjal and Onion. Heat the oil in a pan and add mustard seeds and cumin seeds once the oil is hot. When the mustard seeds start to sputter add the dhals, Asafoetida and turmeric and fry till the dhals become golden brown color Now add finely chopped onion and salt and fry them until onion becomes transparent and then add the chopped brinjal and fry them until they are cooked completely. The brinjal has to cook only in the oil. Switch off the flame once the brinjal cooked completely. Add the cooked rice and mix it nicely

The delicious Brinjal Rice(Vaangi Rice) is ready to Serve Ingrediants Cooked rice - 1 cup Tomato - 2 nos Onion - 1 no Red chilli - 1 (or 2 based on your spicy requirement) Mustered seed - 1/2 tea spoon Urad dhal - 1 tea spoon Oil - 2 teaspoon Salt - 1/2 teaspoon (or to taste) Garlic flakes - 1 or 2 Ginger - very small piece Curry leaves - few Mehtod

Cut the tomato and onion. Add red chillis, garlic flakes, ginger and grind them in the mixer and keep it aside Heat the pan and add two teaspoon of oil. Add the mustard seeds when the oil gets heat. Once the seeds started to sputter add urad dhal and fry it till it change the color to light brown. Add the grinded mixture in the pan and add salt , turmeric Allow the mxiture to cook for 5 mins. Add few curry leaves and add the cooked rice and mix it gently.

The yummy tomatoa rice is ready to serve.

Tomato Rice can be cooked in many ways. This specific method is commonly cooked in the Iyengar familes in tamil nadu. Ingredients: Tomato - 2 Nos Onion - 2 Nos Turmeric powder - 1/4 teaspoon Salt - To Taste Ginger-Garlic Paste - 1/4 teaspoon Raw Rice - 1 Cup For Grinding: Oil - 1 teaspoon Red Chilli - 2 Coriander Seeds - 2 teaspoon Channa dhal - 2 teaspoon For Seasoning: Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Urdhal - 1/2 teaspoon Channa dhal - 1/2 teaspoon Cumin Seeds - 1/4 teaspoon Method:

Cook the rice and spread the same in a plate to allow them to cool. Chop finely tomato and onion Heat the oil in a pan, and add channa dhal, red chilli and coriander seeds and fry till the dhal becomes golden color. Grind the fried ingredients in a mixer and keep it aside Heat the remaining oil in a pan and add mustard seeds and cumin seeds once the oil is hot When the mustard seeds start to sputter add the dhals and fry till they become golden brown color. Add ginger-garlic paste and turmeric and fry for a minute. Now add finely chopped onion and fry till it becomes trnasparent. Then add tomato, Tuermeric and salt and fry them until they are cooked completely Now finally add the ground powder(grinded mixture) and mix it well. Add the cooked rice and mix it nicely

The delicious Tomato Rice is ready to serve - 2 Nos Onion - 2 Nos Green Chilli - 1 Turmeric powder - 1/4 teaspoon Salt - To Taste Ginger-Garlic Paste - 1/4 teaspoon Cooked Rice - 1 Cup For Seasoning: Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Uridhal - 1/2 teaspoon Channa dhal - 1/2 teaspoon Cumin Seeds - 1/4 teaspoon Method:

Chop finely tomato and onion Chop the Green chilli and keep it aside Heat the oil in a pan and add mustard seeds and cumin seeds once the oil is hot. When the mustard seeds start to sputter add the dhals and fry till they become golden brown color Add the chopped Green chilli and ginger-garlic paste and turmeric and fry for a minute Now add finely chopped tomato and onion and salt and fry them until they are cooked completely Add the cooked rice and mix it gently

The delicious Tomato Rice is ready to Serve Ingredients Green Peas - 1 /2 cup Cooked Rice - 1 cup (preferably basmathi rice) Onion - 1 Tomato - 1 big size Turmeric powder - 1 pinch Salt - to taste

For Grinding Grated coconut - 1 teaspoon Ginger - 1 small piece Garlic - 2-3 flakes Cumin seeds - 1/2 teaspoon Red chilli - 1 For Seasoning Cooking oil - 2 teaspoon Mustard seeds - 1/2 teaspoon Urid dhal - 1/2 teaspoon Curry leaves - few Method

Boil the Green Peas and keep it aside Finely chop the onion and Tomato and keep it aside Put the red chilli, cumin seeds, grated coconut and ginger in the mixer and grind it to the fine paste In a heavy bottomed pan add the oil and heat the pan. Once the oil gets heat add the mustered seeds. When the mustared seeds started to sputter add the urid dhal and curry leaves and fry them till the color of the dhal change to golden brown. Add the chopped onion and fry them till the onion becomes transparent. Then add the cooked green peas and salt and cook them for about 5 minutes in the medium flame. Add the chopped tomato, turmeric and grinded paste into the pan and cook it till the raw smell of the masala is removed (you can fry them in the pan for about 5 -10 minutes in the low flame) Switch off the flame and add the rice to the mixture and mix it gently.

The yummy green peas rice (pattani sadham) is ready to serve. Ingredients: Carrot - 2 Salt - To Taste Cooked Rice - 1 Cup

Green Chili - 2 Onion - 1 Turmeric - A pinch Asafoetida - A pinch For Seasoning: Oil/Ghee - 2 teaspoon Mustard Seeds - 1 teaspoon Channa dhal - 2 teaspoon Method:

Peel the carrot skin and grate the same and keep it aside Chop the onions and green chilies finely and keep it aside Heat the oil/Ghee in the pan and add mustard seeds. When the mustard seeds start to sputter, add Asafoetida and channa dhal and fry until the dhal becomes golden brown color Now add the chopped onion and green chilies and fry it until the onion becomes transparent When the onion is fried, then add the grated carrot along with a pinch of turmeric and fry them until the carrot is cooked completely Add the cooked rice and mix it well along with necessary salt.

The yummy Carrot rice is ready to serve. Ingredients: Raw Mango - 1 Salt - to taste Cooked Rice - 1 cup Green Chili - 2 Turmeric - a pinch Asafoetida - a pinch For Seasoning: Oil/Ghee - 2 teaspoon

Mustard Seeds - 1 teaspoon Channa dhal - 2 teaspoon Method:

Peel the Mango skin and Grate it and keep it aside Chop the green chilies finely and keep it aside Heat the oil/Ghee in the pan and add mustard seeds. When the mustard seeds start to sputter, add Asafoetida and channa dhal and fry until dhal becomes golden brown color Now add the chopped green chilies and fry it for a while Add the grated Mango along with a pinch of turmeric and fry them until the Mango is cooked completely Add the cooked rice and mix it well along with necessary salt.

The mouth-watering Mango rice is ready to serve in southindia. Curd can be easyly made by adding a drop of lemon juice or Vinegar in the milk and wait for 6-8 hours. Ingredients: Milk - 1 Cup Curd - 1 tablespoon Salt - To Taste Grated Ginger - 1 teaspoon Green Chilli - 1 teaspoon chopped Curry leaves - few Seasoning: Ghee - 1 teaspoon Mustard seeds - 1 teaspoon Moongdhal - 1 teaspoon Hing - 1/4 teaspoon Method:

Pour the ghee in the pan and add the mustard seeds, once the mustard seeds begins to sputter add the moongdhal and fry till it becomes golden brown color. Now add hing , chopped ginger and green chilli and fry for a while

To this add chopped curry leaves and fry for sometime. Remove the pan from the flame. Now add cooked rice and pour the milk and curd and mix the rice thoroughly. Add salt to tast Now the tasty Curd rice is ready to serve.

Ingredients: Pudina(Mint) - 2 bunch(if small) Salt - To Taste Cooked Rice - 1 Cup

For Grinding: Oil - 1 teaspoon Urdhal - 3 teaspoon Channa dhal - 2 teaspoon Green Chili - 2 Tamarind - a Pinch

For Seasoning: Oil/Ghee - 2 teaspoon Mustard Seeds - 1 teaspoon Channa dhal - 1 teaspoon Urdhal - 1 teaspoon Cashew Nuts - Few

Method:

Rinse the Pudhina leaves(Mint Leaves) well in water and strain the water and keep it aside Heat the oil in the pan add the chopped green chillies, urdhal and channa dhal. Fry it till the dhals becomes golden brown color. To that add the rinsed Pudhina(Mint Leaves) leaves and fry for sometime till its raw smell goes off Grind these in a mixer along with salt, a pinch of tamarind and grind it without adding water Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seeds start to sputter, add channa dhal, urdhal and cashew nuts and fry until it becomes golden brown color Now add the ground pudhina(Mint Leaves) mixture and mix them well. Switch off the flame and add the cooked rice and mix it well and salt if necessary

The delicious Pudhina(Mint Leaves) rice is ready to serve. You can try ....

Instead of pudhina use bangalore brinjal. Chop the brinjal to the fine pieces and half cook it. If you have microwave oven cook the brinjal without adding water for about 3-4 mins. Use the half cooked brinjal in the above recipe instead of pudhina (mint) leaves. You will get a different flavor of brinjal and brinjal 'haters' also love this rice. Try and let me know. Ingredients: Kothamalli(Corainder Leaves) - 1 bunch Salt - to taste Cooked Rice - 1 Cup For Grinding: Oil - 1 teaspoon Urdhal - 3 teaspoon Channa dhaal - 2 teaspoon Green Chili - 2 Tamarind - a Pinch For Seasoning: Oil/Ghee - 2 teaspoon Mustard Seeds - 1 teaspoon Channa dhal - 2 teaspoon Urdhal - 2 teaspoon Cashew Nuts - few Method:

Rinse the Kothamalli(Corainder Leaves) well in water and strain the water and keep it aside Heat the oil in the pan add the chopped green chillies, urdhal and channa dhal. Fry it till the dhals becomes golden brown color. To that add the rinsed Kothamalli(Corainder Leaves) leaves and fry for sometime till its raw smell goes off Grind these in a mixer along with salt, a pinch of tamarind and grind it without adding water Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seeds start to sputter, add channa dhal, urdhal and cashew nuts and fry until it becomes golden brown color

Now add the ground kothamalli(Corainder Leaves) mixture and mix them well Add the cooked rice and mix it well and salt if necessary

The delicious Kothamalli(Corainder Leaves) rice is ready to serve You can try ... Instead of Coriander leaves use bangalore brinjal. Chop the brinjal to the fine pieces and half cook it. If you have microwave oven cook the brinjal without adding water for about 3-4 mins. Use the half cooked brinjal in the above recipe instead of coriander leaves. You will get a different flavor of brinjal and brinjal 'haters' also love this rice. Try and let me know.

Ingredients: Karamani/Perumpayiru- 1/2 Cup Onion - 1 big size and 1 small size. Salt - To Taste Turmeric Powder - a pinch Coriander Powder - 1 teaspoon For Grinding Onion - 1 Tomato - 1 Cumin Seeds - 1 teaspoon Jeera - 1/2 teaspoon Ginger - 1 small piece Green Chilli - 2 medium size For Seasoning Oil - 1 teaspoon Jeera - 1 teaspoon Curry leaves - few Coriander leaves - few Method: 1. Pressure cook the Karamani/Perumpayiru and keep it aside

2. Finely chop 1 small onion and keep it aside 3. In a pan, pour the oil and when the oil is hot add the cumin seeds/jeera and when the cumin seeds starts to sputter add curry leaves 4. Now add the finely chopped onion and fry it until it becomes transparent 5. Add a pinch of turmeric to the fried onion and keep it aside 6. Grind another onion along with tomato, ginger, green chilli, cumin seeds 7. Add this ground paste to a pan and fry it till the raw smell goes off 8. Once the ground masala is cooked, add the cooked Karamani/Perumpayiru along with the seasoned onion mixture and add salt and mix it well 9. Add required amount of water to make the mixure as gravy 10.Garnish with coriander leaves Serve the hot-hot Lobia with Rice / Chappathi. As this is a vadumangai season, i thought of publishing the vadumangai pickle recipe. Its very easy to make.

Ingredients: Vadumangaai - 2 pakka (16 cups. 1 pakka is approximately 8 cups) Salt - 1 Cup (powdered salt) Red Chilli powder - 1 Cup Turmeric powder - 1 teaspoon Gingelly Oil - 2 tablespoon For Seasoning: Mustard seeds - 1 handfull Method:

Clean and dry the vadumangaai and keep it aside in a vessel. Please make sure that the vadumangaai is completely dry. If its wet then it well get rotten soon. To this add turmeric powder, oil and salt and shake the mangoes well and keep it for a day Grind mustard seeds to powder and mix it with the red chilli powder and add these to the vadumangaai. Keep the pickle for 5-6 days and pickle itself produce water. We should not add any water. Now the delicious vadumangaai is ready to serve 2 2 1 handfull 1 handull 1 15 1 4 4 cup 1/2 teaspoon 3/4 cup 1 teaspoon 1 teaspoon 1 teaspoon 2 tablespoon 1/4 cup

Potato Carrot Beans Kothavarangaai(Cluster Beans) Avarakaai(Broad beans) Green Chillies Mango Lemon Chopped Lemon Turmeric powder Salt Mustard seeds Hing Fenugeek seeds Gingelly oil Chilli Powder

Method:

Peel the skin of potato and carrot and chop into thin slices vertically Chop the remaining vegetables into thin slices vertically Clean all the chopped vegetables and dry it and put it in a vessel To this add salt, turmeric powder

Dry fry red chilli powder and fenugreek seeds and grind it to a nice powder in a mixer Add this powder to the chopped vegetables and mix it well

Extract the lemon juice and keep it aside Heat a pan, add gingelly oil and when the oil is hot add mustard seeds and when the mustard seeds starts to sputter, add hing and fry for a while Add the seasoned ingredients to the pickle Add the lemon juice to the pickle and mix well

and keep it for 2 days The mouth-watering vegetable pickle is ready to serve after 2 days. Keep the pickle in a air tight container and refrigerate and use it