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.

Paruppu Urundai Kulambu

Ingredients

Channa dal - 1/4 cup
Toor dal - 1 hand full
Red Chilli(whole) - 1
Onion
Oil
Mustard Seed
Curry leaves
Tomato - 1
Fenugreek seed - 3 or 5
Fennel seed - 5
Tamarind - small round size
Red chilli powder - 1/2 tsp
Corriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp (optional)
Coconut - 10 small pieces
Salt

Method

Soak the channa dal and toor dal for 2-3 hours and grind coarsely with 1 whole red chilli and some fennel seed. Make a small ball and steam it in the idly cooker for 10 -15 minutes. Take out the small balls and keep a side.

Soak the tamarind and extract.

Grind the coconut and 3 or 4 small pieces of onion together and make a fine paste.

Heat the oil add the mustard seed, fenugreek seed, curry leaves. Then add the chopped onion fry till golden brown then add tomato. After 3 minutes add red chilli powder, corriander powder, turmeric powder (sambar powder optional) and salt add water. After 2 minutes add ground coconut paste and allow to boil and then slow cook for 10 minutes. Pour some water if necessary.  Add the small balls in to the Kulambu. After 3 minutes add the tamarind extract slow cook for 10 more minutes. Now yummy Paruppu Urundai Kulambu is ready to eat.

Spinach Dal(parupu)

Ingredients

Spinach - 1 packet
Dal(Thuvaram Parupu) - 1/4 cup
Oil
Whole Red Chilli - 1
Green Chilli - 1
Mustard seed and Urad dal
Garlic - 1 clove minced
Onion little amount minced
Tomatao - 1
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - pinch
Salt

Method

Pressure cook the dal and mash it and keep a side
Cut the Spinach into small

Heat the oil add whole red chilli into two pieces then add mustard seed and urad dal. Add onion and green chilli saute for 2 minutes then add tomato. After two minutes add red chilli, corriander and turmeric powder, asafoetida and salt. Then put the spinach and saute well for 5 minutes and then add the cooked dal pour water for your consistency and taste the salt level, pressure cook for 5 minutes. Easy and yummy Spinach dal is ready now. Good with rice and chapati.

Aappam

Ingredients

Raw Rice - 2 cups

Par boiled Rice - 1 full hand

Urad Dal - 1 tsp

Fenugreek Seed - 10-15 nos.

Grated Coconut - 1/2 cup

Boiled Rice - 1/2 cup

Sugar - 1/4 tsp

Yeast - 1/4 tsp

Aappa soda

Coconut oil

Yeast foam water : Take 2 spoons of luke warm water add sugar and yeast then foam will come.

Method

• Soak Raw rice, par boiled rice, urad dal and fenugreek seeds for 10 - 12 hours
• After 10 -12 hours grind the soaked items after 5 minutes add the grated coconut and boiled rice and grind it to fine paste.
• Then add salt and yeast foam water mix well and leave it for overnight to ferment.
• Now Aappam batter is ready to do.
• Before making appam add aappa soda mix well make the batter very thin consistency
• Heat the aappam pan, drop 2 drops of coconut oil and coat the pan
• Now add a ladle of batter in the center of the pan. Holding both the handles of the pan, rotate in clockwise so that batter spreads all around in a circle, the remaining batter will come to the center. After that close the pan with the lid. After 2-3 minutes appam is cooked the edges start turning brown and it will come off easily from the pan.
• That's it now hot hot aappam is ready to eat. Coconut milk is the best side dish for appam. Kuruma, Chutney, chicken curry or egg curry also go fine with appam.

Another Method

Do everything as per the above steps except the yeast foam water. Just mix with salt and leave it for fermentation. Before making aappam add baking soda and make the aappam, you will get the perfect aappam like inside soft and outside crunchy.

Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Tomato - 1
Green Chili - 1
White Sliced Mushroom - 1 Packet
Ginger & Garlic - 2tsp
Ghee - 1 tsp
Oil
Fennel seed - 1/4 tsp
Bay Leaf - 2 or 3
Cinnamon - 1 stick
Cloves - 2 nos.
Cardamom - 1
Star Anise(star poo) - 1/4
Mint Leaf - 7-10
Coriander Leaf - small bunch
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 4 tsp(optional)
Curd - 1 tsp(optional)
Water - 3 cups (cooker), 5 cups (normal pan)
Salt

Method

• Cut the onion, tomato in thin slice and green chili in straight
• Cut the mushroom into half
• Soak the rice for 30 - 60 minutes

1. In a pan or cooker heat the ghee and oil then put all the whole gram masala. 

2. Add the onion once it gets transparent add the green chili, after 1 minute add the ginger and garlic paste  once raw smell gone add the leaves (mint and coriander)

3. Now add the tomatoes and stir well after 3 minutes add the powders (Red, Coriander and Turmeric)

4. Now add the sliced mushrooms and stir well add salt and put the lid, now and then stir well after 5 minutes if water required to cook mushroom add the water or else mushroom itself leave the water it will cook with that water itself.

5. This one is optional if you want to add coconut milk and curd you can add at this stage once mushroom cooked.

6. Add the water as i mentioned above, if you use cooker or normal pan

7. Once the water boil add the rice, before adding rice check the salt level.

8. If you use cooker within 10 minutes your mushroom rice will be ready. If you use the normal pan 20 - 25 minutes rice will be ready.

Tasty Mushroom Rice is ready to eat now.