Bisibelabath

Ingredients

Rice - 1 cup
Toor Dal - 1/2 cup
Tamarind - small round size
Onion - for sauteing
Beans - 15
Carrot - 1
Peas - 1 handful
Drumstick - half (optional)
Egg plant - 1 (optinal)
Ghee - 1 tsp
Oil
Mustard seed - 1 tsp
Curry leaf
Fenugreek seed - 5
Red Chilli powder - 1/4 tsp
Coriander powder - 1 tbsp
Sambar powder - 11/2 tbsp
Turmeric powder - 1/2 tsp
Asafoetida - 1 pinch
Salt

For Grinding the Masala

Coriander seed - 1 tbsp
Channa dal - 2 tbsp
Cumin seed - 1 tsp
Fennel seed - 1/4 tsp
Cinnamon stick - small
Cloves - 2
Cardamom -1
Kuskus - 1/4 tsp
Coconut - 2 tbsp
Red Chilli whole - 2

Method

Soak the Rice and dal for half an hour.

Soak the Tamarind.

Fry the ingredients mention above for grinding the masala and once it cool down grind the mixture into paste and keep aside.

In the cooker add the ghee and oil. Add mustard seed, fenugreek seed and curry leaf then add onion saute the onion till it golden brown in color. Then add the vegetables mention above one by one and put little salt and saute. After 3 minutes put red chilli, coriander, turmeric powder and asafoetida then add little water and saute. Then add the ground masala paste and little water saute well. Then add the tamarind paste. After 5 minutes Pour 4 cups of water, once it come to boil add the rice and dal put salt for taste. Put the cooker lid after 10 minutes yummy Bisibelabath ready to eat. Serve with Pappad or vadagam or beetroot fry or avarakkai(broad beans) fry.

Rasam

Ingredients

Tomato - 1
Tamarind - small round size
Water - 6 cups
Oil - 1tsp
Red Chilli - 1
Rasam powder - 21/2 tsp
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Asafoeetida powder - 2 pinch
curry leaf
Cilantro
Salt

Method

Take the bowl pour the water, soak the tomato, tamarind and salt. Keep a side for 15 minutes. Then smash altogether.

Crush the garlic and keep a side.

Heat the oil and put the red chilli, rasam powder, turmeric powder, crushed garlic, curry leaf and asafoetida powder. Saute for 1 minute and pour the tomato tamarind water filter the chunks.  Put the cilantro. Wait for the bubbles to come. Once it started boiling switch off the stove. Tasty and yummy rasam is ready to eat with rice.

Note: See my Rasam Powder under the lable powders.

Egg Plant Chutney

Ingredients

Egg Plant - 2
Tomato - 1 small
Onion - 1/2
Green Chilli - 2
Red Chilli - 1
Channa dal - 1tsp
Urad dal - 1 tsp
Oil
Salt

Method

Cut the egg plant into dice and cut the tomato and onion.

Heat oil in a pan. Add diced egg plant, onion, tomato and chilli's, saute for 5 minutes and add half cup of water and close the lid and keep the flame low for 10 minutes. After 10 minutes altogether come to little mashy consistence pour it into the mixer jar and keep a side. Now saute channa dal and urad dal and put together in the jar. Leave it for cool down. Then add salt and grind it. Yummy egg plant chutney is ready now to eat with Idly and Dosa.