Bisi Bele Bath Ingredients

7/29/2019 Bisi Bele Bath Ingredients

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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.


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4. Heat a little oil in a frying pan and fry the ingredients for powdering untilfenugreek 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 beforeserving.

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 cubesMedium 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


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

Power all the Ingredients together

For tempering (talimpu)

Oil: 2 tbsps

Few mustard seeds
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Cumin seeds fewTurmeric: 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 andadd 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
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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-1/2tbspGreen 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 inchcardamom -2 cloves

Dhaniya powder/coriander powder-1/2tbsp

oil/butter-2tbsp(I prefer butter,because it gives good flavor)

turmeric-pinch


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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
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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


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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, gratedcoconut 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


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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)
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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 nutchutney/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
http://1.bp.blogspot.com/-5uWHXNxcH90/TiYwhImS4BI/AAAAAAAAA1g/XyIZIejM9iM/s1600/ponganalu+left+over+dosa+batter.JPG


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Drumsticks- 1 cut into 3 pieces (Optional) Brinjal1 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 forbetter colour.I use sakthi masala)

Tamarind1 small lemon sized. Salt to taste Ghee- 5 tsp Coriander leaves- 3 tsp chopped

EditSteps

1. 1Roast and grind

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o Channa dal- 2 tspo Thoor Dal1 tspo Urad dal- 1 tspo Coriander seeds- 3 tspo Jeera- 1 tspo Pepper- tspo

Fenugreek seeds- tspo Saunf/Aniseeds- tspo Curry leaves- a fewo Red chillies- 3( the one I have is very spicy so I add little) or acc to

taste

o Cinnamon- 2 one inch pieceso Cloves- 5
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o Coconut- 3 to 4 tsp2. 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. 3For seasoning, mix

o Oil- 3 tspo Mustard seeds- tpso Broken urad dal- tspo Fenugreek seeds- tspo Curry leaves- a few

4. 4Pressure cook the dal with turmeric powder and asafetida and set aside.

5. 5Soak the tamarind in water and squeeze the juice.

6. 6In a cooker or big vessel, add 10 cups of water(1:5 ratio).

7. 7When it boils add the rice and the vegetables(from peas to green

chillies).

8. 8When the rice is th cooked.

9. 9


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Add the dal and salt.mix properly and add the ground paste, tamarind juice,

sambarpowder and ghee.

10.10Partly Cover and cook for a few minutes in reduced flame.

11.11Heat oil in another pan and add the seasonings one by one.

12.12Now add this to the rice. Garnish with coriander leaves.

13.13Serve hot with raita and papad/chips and ghee on top.

o This bisi bela bhath should be in a slightly semisolid consistency thanthe normal rice.

Pesarattu (Whole Greengram dal dosa)

Posted on March 1st, 2009 inDosaby srivi

(5 votes, average: 3 out of 5)

Popularity: 9%
http://www.samai.in/recipes/dosa-dosai-pan-cake-recipes/andhra-pesarattu-pesaru-uppuma-whole-green-gram-dal-dosa-pachai-payaru-dosai-whole-moong-dal-dosahttp://www.samai.in/recipes/dosa-dosai-pan-cake-recipes/andhra-pesarattu-pesaru-uppuma-whole-green-gram-dal-dosa-pachai-payaru-dosai-whole-moong-dal-dosahttp://www.samai.in/recipes/category/dosa-dosai-pan-cake-recipeshttp://www.samai.in/recipes/category/dosa-dosai-pan-cake-recipeshttp://www.samai.in/recipes/category/dosa-dosai-pan-cake-recipeshttp://www.samai.in/recipes/category/dosa-dosai-pan-cake-recipeshttp://www.samai.in/recipes/dosa-dosai-pan-cake-recipes/andhra-pesarattu-pesaru-uppuma-whole-green-gram-dal-dosa-pachai-payaru-dosai-whole-moong-dal-dosa


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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 andRice, Onion, Ginger and Green Chili. Add Salt to the batter.

2. For garnishing: Heat Oil in a pan and add Cumin seeds. Once the seedsstarts spluttering, add Green chili, Onion and fry.

3. For Pesarattu: Prepare dosa using the ground batter. Then place 1 tsp ofOnion garnish on top of the dosa and serve.

4. For Pesaru Upma: Instead of onion garnish, place 2 tbsp of rava upma ontop of the dosa and serve.
http://www.samai.in/recipes/wp-content/uploads/2009/02/pesarattu-andhra-special-green-gram-dal-dosa-pachai-payaru-dosai.JPG


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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. Nowtake 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

ofPesarattu Green gram dosaIngredient NameUnitQuantity Ginger

Green chillies

Green gram/pesalu/moong whole

Jeera

Onion

Rice

Salt

1. Directions | How to make Pesarattu Green Gram Dosa Soak green gramand 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,coconutchutneyand 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 forupto 3 whistles. And remove the weight( whistle ) and add tsp of ghee, salt

and turmeric. Keep aside.
http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819http://www.vahrehvah.com/Pesarattu+Green+gram+dosa:3819


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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


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How to:

Heat ghee( butter ) or oil in a kadai and add mustard seeds and cumin seeds
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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 chillies4 to 5 3. Coconut grated2 to 3 tsps 4. Tamarindvery little (paste means 1/2 to 1 tsp)
http://ani-samayal.yoksha.com/wp-content/uploads/2007/12/peerkankai-poriyal.jpghttp://ani-samayal.yoksha.com/wp-content/uploads/2007/12/peerkankai-poriyal-ingredients.jpghttp://ani-samayal.yoksha.com/wp-content/uploads/2007/12/peerkankai-poriyal.jpghttp://ani-samayal.yoksha.com/wp-content/uploads/2007/12/peerkankai-poriyal-ingredients.jpg


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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 ofoil 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 togo with Rice.

26th, 2008 inSide dishby mavuma

(8 votes, average: 4.38 out of 5)

Popularity: 19%

Ingredients:

Ridge gourd- 1 Onion- 1 Curry leavesfew
http://www.samai.in/recipes/category/fries-fry-poriyal-side-dishhttp://www.samai.in/recipes/category/fries-fry-poriyal-side-dishhttp://www.samai.in/recipes/category/fries-fry-poriyal-side-dishhttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/wp-content/uploads/2008/08/andhra-ridge-gourd-fry-guard-peerkangai-varuval.jpghttp://www.samai.in/recipes/category/fries-fry-poriyal-side-dish


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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 powderand 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
http://www.samai.in/recipes/chutney-chatni-thuvayal-recipe/peerkangai-thol-chutney-ridge-guard-skin-chutneyhttp://www.samai.in/recipes/chutney-chatni-thuvayal-recipe/peerkangai-thol-chutney-ridge-guard-skin-chutney


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


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http://i232.photobucket.com/albums/ee7/curryinkadai/recipes2/IMG_0924.jpg


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Method of preparation:
http://i232.photobucket.com/albums/ee7/curryinkadai/recipes2/IMG_0925.jpg


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Peel the gourd ( save the peels for the chutney ) and chop into 1/2 inchpieces

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 withweight, switch off the heat just after one whistle

Once the weight comes off easily, open and cook under flame until desiredthickness.

You can mash it a little(or more if you want a thick gravy ) with a roundbottommed 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 isready!

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


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http://i232.photobucket.com/albums/ee7/curryinkadai/recipes2/DSC02827.jpg


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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


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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.
http://i232.photobucket.com/albums/ee7/curryinkadai/recipes2/IMG_0895-1.jpg


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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 pressurecook 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 beforeserving

Adjust salt to taste

Ridge Guard Dhal gravy (Peerkangai paruppu koottu)

Posted on December 20th, 2007 inCurry - Vegby umskoms

(5 votes, average: 4.2 out of 5)

Popularity: 15%

Ingredients:

Peerkangai (Ridge guard)2 PasiParuppu (GreenGramDhal) cup Onion Masala powder1 spoon
http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curryhttp://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curryhttp://www.samai.in/recipes/category/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipeshttp://www.samai.in/recipes/category/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipeshttp://www.samai.in/recipes/category/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipeshttp://www.samai.in/recipes/basic-items/masala-powder-sambar-podi-pulusu-podi-pulikulambu-podi-kolambu-kulambu-kozhambu-podihttp://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry/75/http://www.samai.in/recipes/basic-items/masala-powder-sambar-podi-pulusu-podi-pulikulambu-podi-kolambu-kulambu-kozhambu-podihttp://www.samai.in/recipes/category/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipeshttp://www.samai.in/recipes/curry-masala-veg-gravy-kulambu-kolambu-kozambu-kari-recipes/peerkangai-paruppu-koottu-ridge-guard-dhal-curry


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Turmeric powder and hinga pinch Curry leaves-few Mustard seeds and Urad dal1 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) 1 Cup

Green Chilli 2

Onion 1

Garlic 7-10 cloves

Salt To Taste

Oil 1 Teaspoon

Tamarind A pinch

Method:

Finely chop the onions and keep aside. Peel the garlic cloves and keep itseparately.

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 andfry 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 andgrid it to a nice paste by adding little water
http://www.samai.in/recipes/basic-items/masala-powder-sambar-podi-pulusu-podi-pulikulambu-podi-kolambu-kulambu-kozhambu-podihttp://www.samai.in/recipes/basic-items/masala-powder-sambar-podi-pulusu-podi-pulikulambu-podi-kolambu-kulambu-kozhambu-podi


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

Ingredients:

Spinach(Any greens) - 1 BunchSalt - 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


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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 chillies3 Black gram dhal1 tspn Curry leavesfew Tamarinda pinch Salt and oilAs 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 forsometime. 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:


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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 becomestransparent 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 nicelyThe 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 pieceCurry leaves - few

Mehtod

Cut the tomato and onion. Add red chillis, garlic flakes, ginger and grindthem in the mixer and keep it aside

Heat the pan and add two teaspoon of oil. Add the mustard seeds when theoil 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.


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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 teaspoonChanna 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 theybecome 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 addtomato, 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


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The delicious Tomato Rice is ready to serve

- 2 Nos

Onion - 2 Nos

Green Chilli - 1

Turmeric powder - 1/4 teaspoonSalt - To Taste

Ginger-Garlic Paste - 1/4 teaspoon

Cooked Rice - 1 Cup

For Seasoning:Oil - 1 teaspoon


Uridhal - 1/2 teaspoon

Channa dhal - 1/2 teaspoonCumin 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 fryfor a minute

Now add finely chopped tomato and onion and salt and fry them until theyare cooked completely

Add the cooked rice and mix it gentlyThe delicious Tomato Rice is ready to Serve

Ingredients

Green Peas - 1 /2 cupCooked Rice - 1 cup (preferably basmathi rice)

Onion - 1

Tomato - 1 big size

Turmeric powder - 1 pinch

Salt - to taste


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For GrindingGrated coconut - 1 teaspoon

Ginger - 1 small piece

Garlic - 2-3 flakes

Cumin seeds - 1/2 teaspoon

Red chilli - 1

For SeasoningCooking 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 heatadd 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 ittill 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


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Green Chili - 2

Onion - 1

Turmeric - A pinch

Asafoetida - A pinch

For Seasoning:

Oil/Ghee - 2 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 onionbecomes transparent

When the onion is fried, then add the grated carrot along with a pinch ofturmeric 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 cupGreen Chili - 2

Turmeric - a pinch

Asafoetida - a pinch

For Seasoning:Oil/Ghee - 2 teaspoon


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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 teaspoonGreen 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 seedsbegins 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


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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


Green Chili - 2

Tamarind - a Pinch

For Seasoning:

Oil/Ghee - 2 teaspoon



Urdhal - 1 teaspoon

Cashew Nuts - Few


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Method:

Rinse the Pudhina leaves(Mint Leaves) well in water and strain the waterand keep it aside

Heat the oil in the pan add the chopped green chillies, urdhal and channadhal. Fry it till the dhals becomes golden brown color.

To that add the rinsed Pudhina(Mint Leaves) leaves and fry for sometime tillits raw smell goes off

Grind these in a mixer along with salt, a pinch of tamarind and grind itwithout adding water

Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seedsstart to sputter, add channa dhal, urdhal and cashew nuts and fry until it


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 ....


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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 teaspoonUrdhal - 3 teaspoon

Channa dhaal - 2 teaspoon

Green Chili - 2

Tamarind - a Pinch

For Seasoning:Oil/Ghee - 2 teaspoon



Urdhal - 2 teaspoonCashew Nuts - few

Method:

Rinse the Kothamalli(Corainder Leaves) well in water and strain the waterand keep it aside

Heat the oil in the pan add the chopped green chillies, urdhal and channadhal. Fry it till the dhals becomes golden brown color.

To that add the rinsed Kothamalli(Corainder Leaves) leaves and fry forsometime till its raw smell goes off

Grind these in a mixer along with salt, a pinch of tamarind and grind itwithout adding water

Heat the oil/Ghee in the pan and add mustard seeds.When the mustard seedsstart to sputter, add channa dhal, urdhal and cashew nuts and fry until it



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Now add the ground kothamalli(Corainder Leaves) mixture and mix themwell

Add the cooked rice and mix it well and salt if necessaryThe 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 - 1Tomato - 1Cumin Seeds - 1 teaspoon

Jeera - 1/2 teaspoon

Ginger - 1 small piece

Green Chilli - 2 medium size

For SeasoningOil - 1 teaspoon

Jeera - 1 teaspoonCurry leaves - few

Coriander leaves - few

Method:

1. Pressure cook the Karamani/Perumpayiru and keep it aside


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2. Finely chop 1 small onion and keep it aside3. 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 transparent5. Add a pinch of turmeric to the fried onion and keep it aside6. Grind another onion along with tomato, ginger, green chilli, cumin seeds7. Add this ground paste to a pan and fry it till the raw smell goes off8. 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 gravy10.Garnish with coriander leaves

Serve the hot-hot Lobia with Rice / Chappathi.

As this is a vadumangai season, i thought of publishing the vadumangai picklerecipe. 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 teaspoonGingelly Oil - 2 tablespoon

For Seasoning:Mustard seeds - 1 handfull

Method:
http://3.bp.blogspot.com/_M1O1crdHCqQ/SeRR1GM0LSI/AAAAAAAAAdY/L9SqPfZA18I/s1600-h/GEDC0008.JPG


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Clean and dry the vadumangaai and keep it aside in a vessel. Please makesure 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 andkeep it for a day

Grind mustard seeds to powder and mix it with the red chilli powder and addthese to the vadumangaai.

Keep the pickle for 5-6 days and pickle itself produce water. We should notadd any water.

Now the delicious vadumangaai is ready to serve

Potato 2

Carrot 2

Beans 1 handfullKothavarangaai(Cluster Beans) 1 handull

Avarakaai(Broad beans) 1

Green Chillies 15

Mango 1

Lemon 4

Chopped Lemon 4 cup

Turmeric powder 1/2 teaspoon

Salt 3/4 cup

Mustard seeds 1 teaspoon

Hing 1 teaspoon

Fenugeek seeds 1 teaspoon

Gingelly oil 2 tablespoon

Chilli Powder 1/4 cup


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Method:

Peel the skin of potato and carrot and chop intothin slices vertically

Chop the remaining vegetables into thin slicesvertically

Clean all the chopped vegetables and dry it andput it in a vessel

To this add salt, turmeric powder

Dry fry red chilli powder and fenugreek seedsand grind it to a nice powder in a mixer

Add this powder to the chopped vegetables andmix 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
http://3.bp.blogspot.com/-U8sDxbnxD2k/Tg7GHqIAzmI/AAAAAAAAF60/iv_kr0Yht6I/s1600/veg+pickle+4.jpghttp://3.bp.blogspot.com/-dNLABrmV-m0/Tg7F56F_xAI/AAAAAAAAF6s/_dXqoIir8dg/s1600/veg+pickle+3.jpghttp://1.bp.blogspot.com/-xa0nQ24e9MQ/Tg7Fxy8hTEI/AAAAAAAAF6k/qFXgRVMlDS0/s1600/veg+pickle+2.jpghttp://2.bp.blogspot.com/-vM-0Uv3S-yc/Tg7FbGFp0vI/AAAAAAAAF6c/p_WjlxNJYMU/s1600/veg+pickle+1.jpghttp://3.bp.blogspot.com/-U8sDxbnxD2k/Tg7GHqIAzmI/AAAAAAAAF60/iv_kr0Yht6I/s1600/veg+pickle+4.jpghttp://3.bp.blogspot.com/-dNLABrmV-m0/Tg7F56F_xAI/AAAAAAAAF6s/_dXqoIir8dg/s1600/veg+pickle+3.jpghttp://1.bp.blogspot.com/-xa0nQ24e9MQ/Tg7Fxy8hTEI/AAAAAAAAF6k/qFXgRVMlDS0/s1600/veg+pickle+2.jpghttp://2.bp.blogspot.com/-vM-0Uv3S-yc/Tg7FbGFp0vI/AAAAAAAAF6c/p_WjlxNJYMU/s1600/veg+pickle+1.jpghttp://3.bp.blogspot.com/-U8sDxbnxD2k/Tg7GHqIAzmI/AAAAAAAAF60/iv_kr0Yht6I/s1600/veg+pickle+4.jpghttp://3.bp.blogspot.com/-dNLABrmV-m0/Tg7F56F_xAI/AAAAAAAAF6s/_dXqoIir8dg/s1600/veg+pickle+3.jpghttp://1.bp.blogspot.com/-xa0nQ24e9MQ/Tg7Fxy8hTEI/AAAAAAAAF6k/qFXgRVMlDS0/s1600/veg+pickle+2.jpghttp://2.bp.blogspot.com/-vM-0Uv3S-yc/Tg7FbGFp0vI/AAAAAAAAF6c/p_WjlxNJYMU/s1600/veg+pickle+1.jpghttp://3.bp.blogspot.com/-U8sDxbnxD2k/Tg7GHqIAzmI/AAAAAAAAF60/iv_kr0Yht6I/s1600/veg+pickle+4.jpghttp://3.bp.blogspot.com/-dNLABrmV-m0/Tg7F56F_xAI/AAAAAAAAF6s/_dXqoIir8dg/s1600/veg+pickle+3.jpghttp://1.bp.blogspot.com/-xa0nQ24e9MQ/Tg7Fxy8hTEI/AAAAAAAAF6k/qFXgRVMlDS0/s1600/veg+pickle+2.jpghttp://2.bp.blogspot.com/-vM-0Uv3S-yc/Tg7FbGFp0vI/AAAAAAAAF6c/p_WjlxNJYMU/s1600/veg+pickle+1.jpg


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and keep it for 2 days

The mouth-watering vegetable pickle is ready toserve after 2 days. Keep the pickle in a air tight

container and refrigerate and use it

Bisi Bele Bath Ingredients

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