Bisibela Bath

Ingredients:

Birinjal or Egg plant - 1/4 kg
Carrots - 2
Small onions - 10 or Big onion 1
Tomatoes - 2
Tamarind - 1 small lime size
Basmati Rice - 1 cup
Toor Dhal - 1/2 cup
Turmeric powder - 1/2 teaspoon
Salt as required
Ghee - 2 tablespoons

For masala powder:

Split channa dhal - 1/2 teasppon
Urad Dhal - 1/2 teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Red chillies - 6
Fennel seeds - 1/2 teaspoon
Cloves - 2
Cinnamon - 2 sticks
Cardamon - 2
Sherreded coconut - 2 teaspoon

Method:

• Combine Rice and Toor dhal and pressure cook it with 4 cups of water, turmeric powder and salt to taste.
• Meanwhile fry all the ingredients in the "For the masala powder" list in a medium heat and grind to a fine powder.
• Soak the tamarind in hot water for 10 mins and extract the tamarind juice.
• Heat ghee in a frying pan and add cashews and fry for a minute then add lengthwise sliced onions and fry until onion turns brown.
• Now add the brinjals or diced eggplant and fry well. Add tomatoes and boiled carrots and fry until oil oozes out.
  
• Add the tamarind juice and masala powder and cook for 5 minutes until u get a good thick gravy.
• Open the pressure cooker and smash the rice slightly.
• Add the vegetable gravy and mix well with rice.

Serve Bisibela bath with Pappad and Coconut chutney.

Chicken or Gobi 65

Ingredients:

Chicken or Cauliflower - 1/2 kg cut into small cubes
Curry leaves - 2 sprigs
Coriander leaves - 3 sprigs
Ginger - 1/2 teaspoon finely chopped
Garlic - 1 teaspoon finely chopped
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Chilli-Garlic paste - 2 teaspoon
Corn flower - 2 teaspoon
Egg - 1
Pepper powder - 1 teaspoon
Ginger - Garlic paste - 1 teaspoon

Method:

1. Take the chicken or cauliflower, add salt, ginger-garlic paste, pepper powder, egg and cornflower. Mix well and deep fry the chicken in oil and keep it aside.
2. Heat oil in a pan add cumin seeds, finely chopped ginger and garlic and fry till the raw smell oozes out.
3. Add curry leaves, chopped coriander leaves, green chillies 2 optional, 1/2 teaspoon pepper powder, 1/2 teaspoon cumin powder, red chili powder, half teaspoon of salt and chili-garlic paste.
   
4. Add red color and 2 tablespoon water so you get good sauce add the fried chicken and mix everything well.
5. Don't keep it too long as the chicken will turn soggy when all the ingredients mixed well remove it from heat.
6. Serve with fried onions and lemon.

Potato Korma

Ingredients:

To Grind:

1. Ginger - 1 cm piece
2. Garlic - 4 pods
3. Cashews - 8 pieces
4. Fresh grated coconut - 1/2 cup
5. Cardomon - 3
6. Cloves - 4
7. Cinammon - 2 sticks
8. Green chillies - 4
   

Onions - 1 big
Potates - 3 (Cut into medium sized cubes and cook to 75%)
Cloves - 2
Cinnamon - 2 sticks
Cashews - 6 pieces fried in ghee to decorate

Method:

1. Grind all the "To Grind" items in a blender to smooth paste.
2. Heat oil in a pan add Cinnamon, Cloves and lengthwise sliced onions.
3. When onion is brown add boiled potatoes and grinded mixture.
4. Add enough water and salt as required.
5. Cover and cook until oil oozes out.
6. Decorate with fried cashews

Potato korma will be good with Puri or Ghee Rice.

Spiced Rice with Green Peas Masala

Ingredients For Spiced Rice:

Basmati Rice - 1 1/2 cups
Water - 4 cups
2 tablespoons lemon juice
2 tablespoon ghee
1 medium red onion chopped
3 tablespoons cashews
3 tablespoon sultanas
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1 teaspoon ghee, extra

Method:

1. Rinse the rice well and keep it aside. Bring the 4 cups of water to boil and add salt and lemon juice.
2. Add the rice and when the water returns to boil turn down heat and simmer for 18 minutes until rice is just tender.
3. Drain the rice and rince with warm water and set aside
4. Heat the ghee in a large frying pan.
5. Add Mustard, Fennel and cumin seeds allow it to splutter.
6. Add the onion and cook until transparent. Add cashews and sultanas and fry for another 1-2 minutes.
7. Add turmeric powder and drained rice. Toss gently to combine.
8. Rice is ready to be served.

Ingredients for Green Peas Masala:

1. Frozen Peas - 1 cup
2. Onion - 2
3. Tomatoes - 2
4. Cumin seeds - 1 teaspoon
5. Green chillies - 2
6. Ginger - Garlic paste - 1 teaspoon
7. Coriander powder - 1 teaspoon
8. Turmeric powder - 1/2 teaspoon
9. Cumin powder - 1/2 teaspoon
10. Chilli powder - 1/2 teaspoon
11. Garam masala - 1/2 teaspoon
12. Coconut powder - 3 tablespoon
13. Coriander leaves - 2 sprigs

Method:

1. Slice the onions and tomatoes finely. Keep the peas in oven for 2 minutes and bring to room temperature.
2. Heat oil or butter in a pan. Add the cumin seeds and when cumin seeds splutter add onions and fry for 3 minutes until it turns light brown.
3. Add green chillies and ginger-garlic paste and fry until thw raw smells oozes out.
4. Add the tomatoes and fry it until oil separates out and you get a saucy consistency.
5. Add all the masala powders from item 7 - 11 and fry for 2 minutes.
   
6. Add green peas, coconut powder and 100 ml water.
7. Cover and cook until done.
8. Add chopped coriander leaves and serve with spiced rice.
   

Mushroom & Capsicum Curry

Ingredients:

Mushroom - 500gms
Capsicum - 2 medium sized
Onions - 2
Tomatoes - 3 medium sized
Ginger Garlic Paste - 1 teaspoon
Cinamon - 2 sticks
Cloves - 4
Bay leaves - 2
Elachi - 4
Cumin seeds - 1/2 teaspoon
Green Chillies - 2
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Fresh garlic - 6 pods
Cumin seeds - 1/2 teaspoon
Pepper corns - 1/2 teaspoon
Coriander leaves - 1 small bunch

Method:

1. Wash mushrooms and slice it thinly leave it soaked in water.
2. Slice onions, tomatoes and capsicum into small pieces and keep it aside.
3. Heat oil in a pan add Cinamon, Cloves, Bay leaves, Cardomon and half teaspoon of Cumin seeds.
4. Add onions and fry for 2 mins now add turmeric powder and ginger-garlic paste and salt to taste.
5. Fry for another 2 mins and add tomatoes when oil starts separating out of tomatoes add capsicum and drained mushrooms.
6. Give it good stir cover and cook in a medium heat until mushrooms are cooked.
7. Meanwhile in blender add half teaspoon of cumin, half teaspoon of pepper corns and 6 garlic pods and grind it coarsely
   
8. No need to add water to the mushrooms you will get enough water for the curry from the soaked mushrooms, tomatoes and capsicums.
9. Once Mushrooms are done remove from heat and keep it aside.
10. In another pan add 2 teaspoons of butter and add the garlic, cumin and pepper mixture fry for a minute. Keep in medium heat if the mixture burns it will spoil the whole curry.
11. After a minute add Coriander powder, Cumin powder, Garam Masala powder and Red Chilli powder and fry for further one minute.
12. Add finely chopped coriander leaves and add the cooked Mushroom and Capsicum mixture.
13. Give it a good stir and cook until the oil separates out to the sides of the pan.

Mushroom & Capsicum curry can be served along with Chapathi or Rice.