Arisi Parupu saadham / bisibellabath

Bisibellabath can be served for lunch / dinner along with raita or Pepper Egg Fry  <~ click for Recipe

Quantity used below can serve : 2 people

Ingredients :

Oil - 1 tbsp
Ghee - 1 tbsp
Cumin - 1 tsp
Cloves - 2 nos
Cinnamon - 1/2 inch piece
Curry leaves - few
Onion - 1 large (sliced)
Garlic - 5 pods
Red chilli - 5
Tomato - 1 large (chopped)
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Rice - 200 gm 
Toor dhal - 100 gm 
Water - 650 ml 
Salt - as required
Coriander leaves - to garnish

Method :

1. Heat oil and ghee in a pressure cooker. Add cumin, cloves, cinnamon and curry leaves. Fry for
    2 minutes.

2. Add onion, garlic, tomato and red chilli. Fry till the raw smell disappears.

3. Add turmeric powder to the pressure cooker.

 4. Add chilli powder to the pressure cooker.

                                    

5. Add washed rice and toor dhal to the pressure cooker. Fry for 5 minutes.

                          

6. Add salt, water and coriander leaves to the pressure cooker.

7. Add asafoetida and mix well. Cook for 4 whistles.

8. Serve hot with raita or Pepper fry <~ Click for recipe 

Tomato Chutney

Tomato chutney can be served with idli / dosa / paniyaram.

Quantity used below can serve : 2 people

Ingredients :

To Fry and Grind :

Oil - 1 tbsp

Onion - 2 medium (chopped)

Garlic - 2 pods
Red chilli - 4

Tomato - 2 medium  (chopped)

Salt - as required

To Temper :
Oil - 1 tsp

Mustard - 1 tsp

Curry leaves - few

Method :

1. Prepare all the ingredients to fry - onion, tomato, red chilli and garlic.

2. Heat oil in a pan. Add onion, garlic, tomato and red chilli. Fry well till raw smell goes.

3. Add the fried ingredients along with salt to a blender and blend well.

                         

4. Heat oil in a small pan. Add mustard and curry leaves. Wait for it to splutter.
    Later add it to the bowl of blended chutney.

5. Mix well and serve.

Brinjal Gravy

Brinjal Gravy can be served for lunch with hot rice.

Quantity used below can serve : 2 people.

Ingredients :

Oil - 1.5 tbsp
Mustard - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry leaves - few
Brinjal - 8 nos (small)
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Salt - as required
Tamarind paste - 1 tbsp
Water

To Grind :
Oil - 1 tsp
Channa dhal - 2 tbsp
Coriander seeds - 1 tbsp
Urad dhal - 1 tbsp
Grated coconut (fresh/frozen) - 2 tbsp
Red chilli - 2 nos


Method :

1. Prepare all the ingredients to grind - channa dhal,coriander seeds,urad dhal,grated coconut and 
    red chilli.

2. Heat 1 tsp oil in a kadai/pan, fry all the ingredients under "To Grind" in medium flame.

                 

3. Transfer the fried ingredients to a blender and blend well adding little water.

                         

4. Wash the brinjals, discard the stem and make half cuts in both directions.

                       

5. Heat 1.5 tbsp of oil in a pressure cooker. Add mustard, fenugreek seeds and curry leaves.

    Wait for it to splutter,

6. Then add the brinjals and fry for 2 minutes on low flame,

7. Add the grinded masala into the pressure cooker along with water.

8. Add salt, turmeric powder, asafoetida and tamarind paste. Mix well.

9. Close with the lid and cook. (1 whistle)

10. Garnish with coriander leaves..

                 

Serve HoT 

                             

Raagi Vermicelli

Ingredients :

Raagi Semiya can be served for breakfast / dinner.

Quantity listed below can Serve : 2 people

Ingredients :
Oil - 1 tbsp
Mustard - 1 tsp
Curry leaves - few
Channa dhal - 2 tbsp
Onion - 1 medium sized (chopped)
Green chilli - 1
Raagi Semiya - 250 gm
Salt - as required
Water
Grated coconut - 2 tbsp
Coriander leaves chopped - to garnish

Method :

1. Heat 1 tbsp of oil in a pan. Add mustard and curry leaves, wait for it to splutter. 

                          

2. Add channa dhal and fry for few seconds on medium flame.

3. Add onion and green Chilli. Fry till the onion turns brown in colour.

4. Take the Raagi Semiya in a bowl. Immerse it in water for about 10 seconds.

                        

                          

5. Drain the water and add Raagi Semiya to the pan. Do not mix since the Semiya will break.

                                  

6. Sprinkle few drops of water on top of the Semiya and cover with a lid. Let it cook on low 

    flame for 10 minutes. (Mix using fork periodically every 5 minutes) 

    Again, sprinkle drops of water and mix gently with a fork adding salt.

    Cover with a Lid and let it cook for another 10 minutes on low flame. 

7. It should be ready. Now sprinkle the grated coconut on top and give it a toss.

8. Garnish with coriander leaves. 

9. Serve HoT. 

Karandi Omlette

Ingredients :

Oil - 1 tsp
Egg - 1 no
Salt - as required
Chilli powder - 1 tsp

Method :

1.Crack the egg in a bowl.

2. Add salt and chilli powder to it.

3. Beat well.

4. In a small pan, heat the oil.

5. Pour the beaten egg mixture into the pan.

6. Close the pan with a lid so that the omelette will swell up.

7. Allow it to cook on medium flame for 2 minutes.

8. Flip it over and let it cook.

9. Serve HoT

Brocolli Soup

Quantity used below can serve : 2 people

Ingredients :

Oil - 1 tbsp
Cumin - 1 tsp
Onion - 1 medium sized (chopped)
Ginger - 1 inch piece
Garlic - 2 pods
Brocolli - 8 medium florets
Water - 350 ml
Cashew - 4 nos
Milk - 100 ml
Salt - As required
Pepper - as required


Method :

1. In a bowl, Immerse the cashews in 2 tbsp of hot milk. Place it aside.

                                  
2. Heat 1 tbsp of oil in a pressure cooker.
    Add cumin,onion,ginger and garlic and fry for 5 mins on medium flame.       

                                      

3. Wash the broccoli florets and add them to the pressure cooker. Fry for few seconds

                                       

4.  Add water to the pressure cooker and let it cook (4 whistles)

5. After the pressure gets released by itself, open the lid of pressure cooker.
    Drain the boiled ingredients to a blender.
    Retain the water in the pressure cooker.


                                   

6. Blend to a smooth state or partially coarse. (As per your wish)

7. Mix the blended stuff to the water which was retained in the pressure cooker.

8. Then in the same mixer, blend the cashews to a fine paste along with few drops of  milk.

                              


9. Add the cashew paste to the pressure cooker along with the remaining left over milk.
    Allow it to boil for a minute on medium flame.

10. Add required amount of salt and pepper and mix well. Serve HoT.