NORTH INDIAN DISHES

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Cut the chillies length wise. Dissolve some tamarind in some water. Soak the chillies in this water for half an hour. Mix besan flour, rice powder, soda powder and salt. Make a batter with some water.

Heat the oil in a pan. Dip the chillies in the batter and fry in the oil till golden brown.

Mix the lime and salt well and keep it aside for half an hour. Mix the chopped chillies with vinegar, stir it for few seconds and drain. Now mix the chillies, lemon juice, sugar, chopped shallots and oil. Add the salted lime slices to the mixture and mix it thoroughly. Serve the chutney in a non staining dish. This chutney can be had with mild or rich dishes

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Ingredients:

Tur Dhal – ½ Cup (Pressure Cook till soft & keep aside-
Open Cooker when it has cooled down & strain away the Dhal Water & keep for the Rasam – You could use the Dhal for Sambar or for any other Preparation of your’s). Tamarind as big as a lime size ball –(soak in 2 cups warm water & extract the pulp & keep aside); Salt to Taste; Tomatoes 2 no’s (medium size) – chopped & kept; Asafotedia Powder - ¼ tspn; Rasam Powder 1 Tbspn.

Seasoning Ingredients required:
2 tspns. Oil;
2 Red Chillies;
Mustard Seeds ½ tspn;
Curry Leaves few;
Jeera Seeds ¼ tspn.

For Garnishing:
Chopped Corriander leaves – 1 tbspn.

Method:

In a vessel add the Tamarind Water (extract), Chopped Tomatoes, Asafetida Pwd., Salt, Rasam Pwd. & 1 – 2 Glasses of water, mix well & place on fire, let it bubble nicely till the raw tamarind smell goes – now add the Dhal Water & if necessary another 2 glasses of water & bring to a boil, it will froth up – remove from fire & keep aside. Fry your seasoning ingredients
& pour over the Rasam. Garnish with chopped Coriander leaves. Serve Hot
with Plain Rice, Pappads, Kootu, & Poriyal.

PN: When you are using Tomatoes also for the Rasam check on the quantity of tamarind you are using.

PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder.

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Ingredients:

Garlic Pods – 25-30 No’s;
Oil – 2 tspns – for frying the Garlic Pods;
Lime size ball of Tamarind;
Salt to Taste.

For Seasoning:
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves;
2 Dry Chillies.

For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.

Ingredients required for the Rasam Powder:
Peppercorns – ¾ tsp.;
Dry Red Chillies –4;
2 tspns. Corriander Seeds;
Channa Dhal (Bengal Gram) – 1 tspn.;
¾ tspn Jeera Seeds;
A few Curry Leaves;
Oil – 2 tspns.

To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice aroma arises & the Dhal is a golden brown in colour. Remove from fire & leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry / roast / or broil it); now powder the ingredients to a fine powder in the dry grinder & keep aside.

Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel add salt, place on fire & let it bubble nicely till the raw smell goes, now add the ground masala powder, mix well, add 1 – 2 glasses of water if the rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden brown, add the Seasoning Ingredients & fry when Mustard Crackles & the Garlic too is a nice Golden brown, pour over the Rasam – mix well & again bring to a boil, so that it blends well with the Rasam. Garnish with Chopped Coriander
Leaves. Serve Hot.

Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water 4 tsp
Ghee 120 gms.
Salt To taste

Direction:
1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.

4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.

5.Soak the almonds in water, peel and keep aside.

6.Beat the curd in a bowl and divide into two equal portions.

7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8.Heat ghee in a handi, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and sauté for a minute.

10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12.Once the vegetables are done add the dry fruits and nuts.

13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.

Ingredients:

Long Grain rice 4 cups
Rice 2 cups
Urad dal whole 1 cup
Salt to taste.

Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. Steam them & serve hot with Chutney or Sambhar.
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Ingredients: 3 cup jawar flour, 2 onions (chopped), 2 tsp green chilies paste, 2-3 tsp chopped coriander leaves, 1 tsp cumin seeds powder, 2-3 tsp chopped curry leaves, ½ tsp turmeric powder, 3-4 carrots (grated). You can use chopped fenugreek leaves or sooyi ki bazi chopped, salt to taste.

Method: With all the ingredients, make soft dough. Make roties out of dough and cook on tawa with little oil both side till they become brown. Serve hot with tomato chutney or any other chutnies.

Brinjal (Egg plant) - small/med. 4 nos. (Finely chopped)
Toor dal - 1/2 cup
Moong dal/Pasi-pachai paruppu - 1/4 cup
Onions - 2 med. (Finely chopped)
Tomatoes - 1 med. (Finely chopped)
Tamarind water - 1/1½ cups
Salt to taste

Powder the following:
Red whole chillies - 5 nos.
Coriander seeds - 2 tbsp.
Channa dal - 1 tbsp.
Urad dal - 1 tbsp.
Cumin seeds - 2 tsps.
Fry in medium heat and grind coarsely. (Like sooji/rava)

In a pressure pan mix everything except tamarind and salt with 3 cups of water and pressure cook. Let it cool down in the pan. Then keep the pan uncovered and add salt & mash until everything mixes well. Add some water if it is too thick. Bring the pan to heat and add the ground powder and tamarind water. Stir continuously. Allow it to boil and then simmer down. In a separate pan heat 3 tsps. of oil, add the mustard seeds, cumin seeds, urad dal (1 tsp. each), 2 red chillies crushed, and curry leaves. Add the seasoning onto the mixture in the pan.

Moong Daal - 1/2 cup
Spinach - 340 gm.
Cumin seeds (jeera) - 3 teaspoons
Grated coconut - 6 teaspoons
Pepper - 1 teaspoon
Green chillies - 4 (or less)

Red chillies - 2
Mustard - 1 teaspoon
Cooking oil - 1 teaspoon
Salt & Asafoetida as required

Boil moong dal and spinach in the cooker and allow 2 whistles. (can be put in the same vessel) Grind the green chillies, pepper, coconut gratings, cumin seeds. In a wide-mouthed vessel (kadai) pour 2 tsps of cooking oil and season with mustard and red chillies. Now add the cooked dal - spinach mixture and put salt and the ground paste. Let it cook for five minutes, stirring in regular intervals. Now add a pinch of asafoetida.

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This dish is used with Kallai.

Vegetables Required:
Sweet Potato,
Yam,
Green Pumpkin,
Yellow Pumpkin,
Cooking Cucumber,
Runner Beans,
Potatoes,
Kurkankalangu – all vegetables ¼ Kg each – or as desired. Clean, wash & cut Vegetables into cubes par boil with Turmeric Pwd ¼ tspn, & Salt to taste – Keep aside.

Additional Items Required:
Syra Paruppu-1/4 Cup (should be cooked) & kept.

Grind to Paste:
¾ Cup Coconut Scraping; & 6-8 Green Chillies or as desired- should
be ground coarsely & kept.
Seasoning:
Mustard Seeds – 1tspn;
Curry Leaves (few);
3-4 Dry Red Chillies,
Oil 3-4 Tbspns.

Method:
Take a Vessel add
the cooked Vegetables, the cooked Dhal, & the ground Masala, Mix well without breaking the Vegetables, & put it on low heat – let it cook for a while. When the Kootu is ready remove from Flame & keep aside; season with Mustard Seeds, Curry Leaves & Dry Red Chillies – pour over the Kootu & serve.
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1 Lb Mango
1 Cup Sugar
0.25 Tsp Salt
1 Tsp (grated) Ginger
1Tsp Panch-Phoron
2 Whole Whole Red Chili
3 Cup Water
2 Tbsp Raisins
Conversion Chart

Direction

Green mangoes are preferable but half rip mangoes can also be used. Peel off the skin and cut in small pieces. Heat oil in a non stick pan, add panch-phoron and red chili till splutters. Ensure not to burn. Add mango, ginger, raisins and cook for one minute. Add sugar, salt and water and bring to boil. Reduce heat and simmer till thickens. Remove, cool and serve.

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Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take ¹/₂cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels.

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Ingredients:

Long Grain rice 21/2 cups
Potatoes 3 nos boils - peeled & cubed
Rice 21/2 cups
Onions 1 no
Urad dal whole 1 cup
Chillies 2 nos
Methi seeds 1 tsp
Mustard
Channa
Salt to taste
dal for seasoning
Besan 1 tsp
turmeric 1 tsp

Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind the soaked rice & urad along with methi seeds to a fine paste Mix both of them ,add salt & let it ferment at least for a day. For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.

In a pan with oil season with seeds , chili, add onions. Fry for a couple of minute ,add potato, salt & turmeric. Cook for some time. mix the besan with water & add the same. Cook for a couple of minutes & garnish with cilantro. In a griddle or a non stick flat pan pour a ladle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masala filling ,fill in the center & close the dosa.
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24A.Traditional Masala Dosa

INGREDIENTS
3 cups rice (not basmati!), soaked overnight, room temp. water.
1 cup urad dal (a specific type of lentils avail. at Indian grocery stores--- no substitution; other dals will not work like this)

METHOD
Soaked separately overnight. Traditionally, stone grinders (huge mortars) and rolling pestles are used to grind the rice and the urad dal and motorized versions of those are now available at Indian elcetronic stores in D.C. A mixie or a blender cuts the grains into fine pieces, but does not "mash" them like the stone grinders do. So there is a good deal of difference taste when you use a blender. But still, it is not bad at all if you make sure that you grind the rice really fine. Cover the rice with water just 1/2 "above the rice line in the blender. Grind till Sssssmooth. Grind the dal separately, with water that barely covers it. Grind a long time (be patient!), stirring once in a while and grinding again. When the dal is ground very well, and small air bubbles appear once you stop running the blender, it is enough. Add more water if necessary. But this should be very thick. MIx the rice and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten yogurt, and mix well. Keep covered to let oit ferment fro at least 5 to 8 hrs or more. (Keep it close to a heater or in any warm place). Once it has risen, stir briefly, and keep it oin the fridge.

You have the batter now. Grease a griddle with plain sesame oil or peanut oil if you care about max. flavor; if not use veg. oil. The heat should be medium or slightly higher. When hot (a few drops of water will sizzle gently and disappear), using a metal ladle, pour one ladleful over the griddle; with quick and even and gentle strokes, spread the batter out with the ladle as if you are drawing concentric circles on the batter. Do it either clockwise OR anticlockwise else you get lumps. It takes a few tries believe me, and some of us who are trained well in this mess up occasioanlly. drizzle oil around edges, and on top. Once the bottom is cooked, turn it over, and cook the top. Be careful when using your spatula (metal preferred) to take it out to flip it. This can be served with chilli-dal-spice powder and oil or ghee, coconut chutney, cilantro or mint chutney, onion chutney, or red garlic chutney, and/or saambar. (If you want their recipes, email me) This is standard breakfast or supper fare for us, growing up in the south.

Else, as in your restaurant, make a filling as follows:
1. Take 2 large boiled potatoes, peel and mash coarsely.
2. Thinly slice one large red onion, 2 cloves of garlic (optional) and 3 or 4 green chillies.
3. Grate a 1" piece of ginger.
4. Cut up a tomato if you want.
5. Take a sprig of curry leaves and chop them coarsely.
6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2 tsp. each)
7. Add 1/2 tsp of black mustard seeds.
8. When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry leaves.
9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and fry for 5 minutes.
10. Add the potatoes, and more salt if desired. stir well till blended
11. Add some chopped cilantro if you want.

When making the dosai, spread the batter out as mentioned earlier, drizzle oil, and keep the skillet or griddle covered (any cover will do as long as the dosai area is covered; just be sure the cover does not touch the dosai). In less than a minute, the dosai will be cooked with oil on the bottom, and its top will be cooked by the steam that is generated when you cover it. The color is now not the white of the batter but kinda dull; you'll know) Turn the heat down, place the cooled filling acrooss the center along the diagonal, and fold both sides overlappingly over it to form a cylindrical shape. Increase the heat slightly, drizzle more oil, and cook both sides till golden. Else, place the filling in the center, and fold from three sides, forming a triangle, overlapping and covering the filling

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1/4 cococut - grate and grind to a smooth paste. Recover adhering paste with 1/4 cup of water and mix it with the original paste -'masala'

Add masala and salt to the cooked ash-gourd pieces. bring to boil and simmer for 5 minutes. Season, remove from flame and allow to cool a little. Add buttermilk, stir well and serve.

Note: This preparation will become very sour if it is served after some hours. to prevent this, bring it to boil after adding buttermilk. the buttermilk might break up but the taste will remain unchanged.

Raw rice - 4 cups
White gram - half cup
White sesame seeds - 25 gm.
Cumin seeds - 25 gm.
Asafetida powder - 2 tablespoons
Butter - 100 gm.
Salt to taste
Oil for frying

Wash and clean the rice well. Let it dry for sometime and once it has dried completely, powder it nicely. Fry the gram, powder it and keep it aside. Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafetida powder, butter and salt together, without adding water. Take a little of this mixture, add water to it to get a dough like consistency. Now take this dough and twist it into circular shapes of the murukku (chakkli).

Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready. Drop in the murukku gently into the hot oil and fry till golden brown. Keep flipping the sides till the murukku is done.
Store in an air-tight container.

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Ingredients:

Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves few
Salt to taste
Onion 2 no.

Direction:

Chop the Onion into fine pieces & reserve. Mix all the flours with salt, green chilies. Add enough water to get the semi-liquid consistency. Do the seasoning with mustard, cumin & curry leaves & add it to the batter. Heat the griddle & proceed as in dosa. Sprinkle some Onion on top & let it cook. Add some oil on the other side & Flip & let cook on the other side. Serve hot with Chutney or Sambhar

1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Cook the rice. Add the milk, condensed milk and sugar to rice. Mix well. Let it boil till the payasam thickens. Add the cardamom powder and raisins. Stir the payasam. Serve hot or cold.

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Ingredients:

Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Salt to taste .

Direction:

Mix all the flours with salt, green chilies. Add enough water to get the semi-liquid consistency. Do the seasoning with mustard ,cumin & curry leaves & add it to the batter. Heat the griddle & proceed as in dosa.

Ingredients:

Rava – 2 cups – fried to a golden brown in 2 tbspns of oil – keep aside;
Oil – 2thspns – for frying the Rava;
4 cups Curd – (use the same cup for measurement);
2 tspn Baking Pwd.
Salt to Taste,
2-3 Green Chillies – finely sliced);
Water as required;
¼ cup fried Cashew nuts-broken half & half;
Chopped finely -Coriander leaves 1 – 2 tbspns;
shredded Ginger 1-2 tspns;
For the Seasoning: Mustard Seeds – 1level tspn;
a few Curry Leaves (if fresh chopped - if dry crushed;
Channa Dhal (Kadalai Parappu) – 1tspn;
Oil for seasoning 1tbspn.

Method:
Mix the Rava, Curds & salt, add the ginger, chillies coriander leaves, fried cashew nuts & mix well, fry the seasonings (Mustard seeds, Curry leaves & Channa Dhal) & add to the batter mix well & leave it to stand for ½ an hour then pour in greased Iddly Moulds & steam as per Iddly’s. Serve with Chutney’s & Sambar or Iddly Mulagai Podi.

Heat the pan, add the oil, red chilly, small onions and heat it for 3 minutes. Grind it into a thick paste by adding tamarind and salt. To add the taste, add one teaspoon fresh coconut oil.

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Rice, Moongdal, Gram Dal, Water, Jaggery, Cashew nuts, Raisins, Coconut (grated), Ghee.

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving

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Cut off both ends of lady's fingers. Slit them lengthwise through one surface only, just short of the top and bottom, and fill in portions of the stuffing. Season, cover and cook over a low flame for 5 minutes. Sprinkle 2 table spoons of water, shake and continue cooking till soft.

Note: use a broad brass vessel. Do not stir with a ladle. Shake the vessel itself or toss the contents very gently to prevent the stuffing from coming out. The amount of water needed for sprinkling depends upon the quality of the fingers. Some require more, some les. The applies to all preparations of lady's fingers.

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Ingredients:

Long Grain rice 4 cups
rice 2 cups
Urad dal whole 1 cup
Salt to taste.
Onion 1 no chopped finely
Green chilies 4 no chopped finely
Cilantro chopped finely.

Direction:

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. The main difference between dosa & Uttappam is the thickness. The more sour it is the better Uttappam tastes. Heat a griddle & make a round shape with 2 ladle full batter. Sprinkle Onion & Chili & apply little oil round the edges. After a couple of minutes flip them to the other side & let it cook. Serve hot with Chutney or Sambhar.

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Ingredients:

Sundakkai or Manathakkali or any vegetable Vatral or you could use fresh
Brinjals cut into cubes & used; Lady’s fingers could be fried nicely & add’d
to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside;

Sambar Powder 1 1/2 - 2 tspn.

For Seasoning:
Mustard Seeds 1/2 tspn;
Methi Seeds-1/2 tsp.;
Dry Red Chillies-4 de seeded & broken & kept;
Channa Dhal 1 tspn.;
Asafoetida Powder - a big pinch;
Curry Leaves - few
Oil 4-6 tbspns.
Salt to taste

Method:
Soak the tamarind in water & extract the pulp (juice). Add salt to taste
- & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.

Tip:
You could roast/broil 2 tspns of rice & powder the same mix in a little
water & add to the Vatral Kuzhambu to thicken faster.

Vatral Kuzhambu method 2 :

For Masala:
Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafetida a
bit.

Fry the above ingredients in a little oil until golden brown & grind
to a smooth paste. To the the Tamarind juice add the paste & prepare the
Vatral Kuzhambu.

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1.Akki Roti
Description	Thalipettu	Cuisine Style	Karnataka
		Servings	4 Adult(s)

3.Bisibele Bhath
Description	rice and dal combination dish	Cuisine Style	Karnataka
		Servings	4 Adult(s)

17.Kesaribhath
Description	saffron rice	Cuisine Style	Karnataka
		Servings	4 Adult(s)

33.Puliyogare
Description	Tamarind Rice	Cuisine Style	Karnataka
		Servings	4 Adult(s)

40.Tomato Bhath
Description	Rice n tomato in spices	Cuisine Style	Karnataka
		Servings	4 Adult(s)

Ingredients
Rice flour 2 cups Onion 1 (chopped) Green chillies 2 Coriander leaves Salt to taste Chilli powder 1 tsp Cumin seeds 1 tsp Turmeric powder 1/2 tsp Oil for roasting

Preparation Method
Mix all the ingredients(except oil) in warm water. Knead well to make soft dough. Then take butter paper or thick glossy paper. Pour 1 tsp oil on it and spread it with your hand. Take a lemon sized ball of the dough and pat it on the paper with hand like roti. Spread little oil on top of it. Then carefully place the prepared roti on the tawa, (butter paper on the upper side) and immediately remove butter paper slowly. If you feel uncomfortable with it, then make thick rotis and take it on your palm and place it on the tawa. Cook well on both sides till golden brown. Follow the same procedure with the remaining dough.

Ingredients
Rice 1 cup Onions 1 cup(peeled) Potato 1 cup diced Peas 3/4 cup Tomatoes 2 large Tamarind juice 2 tbsps Toor dal 3/4 cup Salt to taste Ghee 3 tbsps Oil 4 tbsps Bisibele bhath masala powder 2 tsps For garnishing: Chopped coriander leaves Fresh grated coconut Instant bisibele bhath masala powder: Coriander seeds 2 tsps Fenugreek 1/4 tsp Cinnamon about an inch Cloves 3 Cardamom 1 Red chillies as required Grated dry coconut(khobbari) Roast all the above ingredients in little oil, till good smell comes. At last add dry coconut and fry for another minute. Grind it and store in a air tight container.

Preparation Method
Cook diced potatoes (don`t overcook). Pressure cook toor dal by adding 1/2 tsp turmeric powder. Cook rice separately and allow it to cool. Prepare tamarind juice by soaking and extracting. Heat oil in a pan. Add little bisibele bhath masala powder. Fry onions till translucent. Add tomatoes and cook for another 3 minutes. Then mix peas, cooked potato and cooked toor dal. Add remaining masala powder, tamarind juice and about 1 cup of water and bring it to boil. Add salt and chilli powder as required. While boiling add cooked rice and simmer for another 5 minutes. Garnish with fresh coriander leaves and fresh grated coconut. Pour little ghee on the top and serve hot

Ingredients
Basmati Rice 1 cup Ghee 1 cup Sugar 2 cups Saffron flakes Milk 2 tbsps Cashewnuts 10-15 Raisins 1 tbsp Lemon juice 2 tsp

Preparation Method
Cook basmati rice (in such a way that each grain should separate) and spread it on a broad plate. Allow it to cool. Soak saffron in 2 tbsps of milk. Heat ghee in a heavy bottomed pan and add cooked rice. Fry for few minutes. Then add sugar to it. As the sugar dissolves it appears like payasa(watery). But don`t worry. Keep stirring till ghee separates. Now add soaked saffron with milk. Mix nicely and turn off the heat. Then mix raisins, cashews and lemon juice.

Ingredients
Thick tamarind juice 1 cup Salt to taste Jaggery small piece or sugar 1 tbsp For seasoning: Oil 7 tbsps Mustard seeds 1 tsp Urad dal(black gram dal) 1 tsp Peanuts 2 tbsps Chana dal 1 tsp Red chilli 3-4 Curry leaves few For grinding: Dessicated coconut or shredded copra 1 cup Coriander seeds 2 tsp Peppercorns 1 tsp Asafoetida a pinch Red chilli 6-8 Cumin 1 tsp Curry leaves Sesame seeds 2 tsp Chana dal 2 tsp Peanuts 1 tsp Urad dal 1 tsp Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.

Preparation Method
Soak tamarind in warm water for an hour and extract juice from it. Keep aside. Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil. Now add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates. Now the puliyogare gojju is ready. Preparing Puliyogare Rice: --------------------------- Take little ghee and oil in a pan and heat. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut. Or you can just mix this gojju with plain cooked rice and eat.

Ingredients
Rice 1cup Tomatoes 2 big Onion 1 Garlic 2 flakes Green chillies 3 Masala powder(any) 3/4 tsp Grated coconut as desired Coriander leaves Ghee 1 tbsp For seasoning: Mustard seeds 1/2 tsp Bengal gram dal 1 tsp Black gram dal 1 tsp Cloves 3 Turmeric powder Cinnamon small piece Cardamom 1

Preparation Method
Cook rice and allow it to cool. Spread it over a broad plate and mix little ghee so that grains will separate. Cut onions lengthwise. Cut tomatoes finely and chillies long pieces. Chop garlic. Heat oil and ghee(about 1 tsp ghee and 3 tsp oil) in a frying pan. Add seasonings, cut chillies, garlic and onions. Fry till onions become translucent. Then add tomatoes and cook till it becomes soft. Add salt, a pinch of sugar and masala powder. Mix cooled rice to this and mix well till rice becomes hot. At the end add grated coconut and coriander leaves.

42.Vangi Bhath
Description	Rice and eggplant in spices	Cuisine Style	Karnataka
		Servings	4 Adult(s)

Ingredients
Basmati Rice 1 cup Eggplant(brinjal or vangi) 1/2 large Tomatoes 2 Green chillies Onion 1 Salt as required Lemon juice 1/2 tsp Ghee 1 tbsp Grated coconut 1/2 cup Vangi bhath masala powder(same bisbele bhath masala) For seasoning: Oil 4 tbsps Mustard seeds 1/2 tsp Bengal gram dal 1 tsp Black gram dal 1 tsp Turmeric powder 1/2 tsp

Preparation Method
Cook rice. Cool and separate grains by adding ghee. Cut eggplant, onions and chillies leghtwise(thin stripes). Heat oil and add seasonings. When it turns to golden brown add chillies and onions, wait for onions to get translucent. Then add eggplant pieces and tomatoes. Fry till eggplant becomes tender. Add vangi bhath masala powder. Pour rice over it, sprinkle salt and mix well. Lastly add grated coconut, coriander leaves and lemon juice.

2.Avial

Ingredients:

Method:

24A.Traditional Masala Dosa