Paneer Butter Masala

This does not require any introduction as this is the most popular side dish for Rotis/Chappatis/Naan.
I wanted to retain the awesome taste of this dish and keep it nutritous as well, so I have replaced the heavy cream with sweet potatoes and skipped the red coloring that is generally added in the Indian restaurants.

Ingredients

• 4 medium Tomatoes
• 1 small Sweet Potato
• 1 medium Carrot
• 1 tsp Butter
• 2 Cardamom
• 1" piece Cinamon
• 4 Cloves
• 1 Bay Leaf
• 1 tsp Kasuri Methi
• 1/4 tsp Turmeric
• 1/4 tsp Red Chilly Powder (Adjust to Taste)
• 1/4 tsp Asafoetida
• 1/4 cup Cashews
• 1" piece Ginger
• 1 Green Chilly (Adjust to taste)
• 1/2 tsp Salt (Adjust to Taste)
• 1 cup Paneer cut into cubes

Method

1. Wash and peel the carrot and sweet potato and cook them in a pressure cooker along with tomatoes, ginger, green chilly and cashews for 3 whistles.
2. While this is getting cooked, boil the paneer cubes in water with a pinch of turmeric till they become soft. (Alternately you may deep fry the paneer pieces)
3. Once the veggies are cooked, blend that mixture in a blender along with cardamom, cinnamon, cloves.
4. Heat a deep pan and add the butter, asafoetida  and bay leaf. Then add the blended mixture to the pan along with turmeric, red chilly powder, salt and kasuri methi, Heat on a low flame for a few minutes so that the tastes blend in. Add the paneer pieces and allow it to simmer for a few more minutes and serve hot with Roti/Chappathi/Naan.

Pav Bhaji

Pav Bhaji is a favorite dish among Indians. Pav is a type of bun and Bhaji is a spicy dish of mixed vegetables. You may add any vegetable of your liking in the Bhaji and if you don't eat Potatoes, you may swap it with Raw Bananas. If you add beetroot your bhaji will have a red colour as below so don't be intimidated by the colour!!

Ingredients:

• 2 Potatoes peeled and diced
• 1 cup Cauliflower florets
• 1 cup cut Mixed Vegetables (Carrots, beans, green peas, corn, sweet potato, beetroot)
• 2 tbsp Butter
• 2 Green Chilies 
• 1 tbsp finely chopped Ginger
• 2 Tomatoes chopped
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 2 Cardamom
• 6 Cloves
• 1 tsp Jeera
• 1/4 tsp Asafoetida
• 2" pieces of Cinnamon
• 1 Bay leaf
• 1 tsp Kasuri Methi
• 1 tbsp Saunf
• 2 tsp Salt (Adjust to taste)
• 1 tsp Sambar Powder
• 1 tbsp lemon juice (Adjust to taste)
• 1/4 cup chopped Coriander leaves
• Pav Buns (As required)

Method:

1. Pressure cook the mixed vegetables along with the cauliflower and potato for 3-4 whistles.
2. Heat a pan and add the butter, asafoetida, bay leaf, cinnamon, cardamom, cloves and Jeera. When the jeera starts to crackle, add the ginger, green chillies and tomatoes and saute the tomatoes till it is cooked nicely to a pulp.
3. Add the cooked vegetables, turmeric, red chilly powder, saunf, kasuri methi, salt and sambar powder and mix well. Mash the vegetables as you stir and adjust the consistency of the gravy by adding water if required (This bhaji should be thick so don't add too much water) Cover the pan and simmer for 5 minutes so that the tastes blend in well.
4. Switch off the stove and add the lemon juice and coriander and server hot with pav buns toasted with butter.

Channa Masala

Protein rich chickpeas (channa) in tomato gravy makes a yummy side dish for chappatis / poori or batura.

Ingredients

• 1 cup Kabuli Channa (Chickpeas) 
• 1 Tomato
• 2 Cardamom
• 5 Cloves
• 1" piece Cinnamon
• 2 tbsp chopped cilantro
• 1 Tea bag
• 1 tsp Sambar powder
• 1/2 tsp Turmeric
• 1/2 tsp grated Ginger
• 2 green chillies (Adjust to taste)
• 1 tsp Oil
• 1 tsp Kasuri methi
• 1 tsp Salt (Adjust to taste)
• 1/2 tsp Fennel seeds (Saunf)
• 1/2 tsp Cumin seeds (Jeera)
• 1 Bay leaf
• 1 tsp Lemon juice (Optional and Adjust to taste)

Method

1. Wash and soak the channa for 6-8 hrs and then pressure cook it for 6 whistles along with the tea bag and salt and keep aside.
2. Grind the tomato, cardamom, cinnamon, clove, fennel seeds, ginger and green chillies and keep aside
3. Heat the pan and add the oil, bay leaf and cumin seeds. When the cumin seeds crackle, add the ground mixture and cook it for a few minutes. Then add the cooked channa after squeezing and removing the tea bag. Add the Kasuri methi, turmeric, sambar powder and salt and allow it to cook for a few more minutes so that all the flavors blend in.
4. Remove the chole from fire and add the lemon juice and mix well. Garnish with chopped cilantro and serve hot with roti/ poori/ batura/ rice.

Dill Pulao

Dill is my favorite and I wanted to try this dill in pulao and it was a big hit especially with my daughter who is a very fussy eater. The veggies are optional but I feel guilty to make any dish without the veggies, so I have added whatever my family likes. You may add the veggies of your choice and if there is none available you can even skip the veggies and make the pulao with just the dill leaves. This is a very flavorful and healthy one pot meal.

Ingredients

• 1 cup Basmati Rice
• 1 bunch Dill leaves (cleaned and chopped)
• 3 cups chopped Vegetables (Cauliflower, Potato, Lima beans, Carrots)
• 2 Cardamom
• 4 Cloves
• 1" piece Cinnamon
• 1 Bay leaf
• 1 tsp Cumin seeds
• 2 tbsp Oil (Olive Oil preferably)
• 3 Green chillies (Adjust to your taste)
• 1 tbsp finely chopped Ginger
• 1/2 tsp All Spice Powder (Optional)
• 1/2 tsp Asafoetida
• 1 tsp Salt (Adjust to your taste)

Method

1. Heat oil in a cooker and when the oil is hot enough add the cardamom, cloves, cinnamon, bay leaf, asafoetida, cumin seeds, all spice powder(if adding), green chillies and ginger.
2. Add the Dill leaves and saute for a few minutes. Then add the vegetables and mix well.
3. Wash and add the basmati rice and mix well. Add 1.5 cups of water and salt and close the cooker and cook on low heat for around 15 min or till the rice is cooked.
4. Serve Dill pulao hot with a raita of your choice.

Malai Parwal

This is an awesome recipe from Shanti Krishnakumar's cook book. Not many like Kovakkai in my house but everybody loved this dish and Kovakkai is a very healthy vegetable too.
 

Ingredients

• 2 cups Kovakkai (Parwal / dhondakkai) cut thinly, length wise
• 1 Tomato chopped
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 tsp Salt (Adjust to taste)
• Milk - 1/2 cup
• 1 tbsp Oil
• 1/4 tsp Cumin seeds
• 1" Cinnamon Stick
• 4 Cloves
• 2 Cardamom
• 10 Cashews
• 1/4 cup grated Coconut
• 4 Red chillies

Method

1. In a pressure pan, heat oil and add the cumin seeds, cinnamon, cardamom and cloves. When the cumin seeds start spluttering, add the tomatoes and saute well.
2. Add the Kovakkai / Parwal, turmeric powder, coriander powder and salt and mix well. Add 1/4 cup water and pressure cook for 1 whistle.
3. Meanwhile, grind the cashews, coconut, and red chillies to a fine paste and keep aside.
4. When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till the gravy thickens and becomes creamy.
5. Serve hot with any Indian flat bread of your choice. It goes well with rice too!

Vegetable Biriyani

Vegetable Biriyani is an exotic dish with the inviting smell of saffron. It makes a very good party food. It may look a little time consuming but in the end, you will feel it was definitely worth your time. Enjoy cooking!!!

Ingredients
For Rice:

• 1 cup Basmati Rice
• 2 cups Water
• 1/4 tsp Salt
• 1 tbsp Oil (Preferably Olive oil)
• 2 pinch Saffron threads
• 2 tbsp warm Milk

For Marinating:

• 4 cups chopped Vegetables (Carrots, Beans, Cauliflower, Broccoli, Green Peas, Potato)
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Salt
• 1 cup Curd

To Grind:

• 1 Cardamom
• 1" Cinnamon
• 2 medium Tomatoes
• 3 cloves
• 1/4 cup mint leaves
• 1" Ginger
• 2 Green chillies

For Vegetable Gravy:

• 2 tsp oil
• 1 Black Cardamom
• 1 Star Anise
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1/4 tsp Asafoetida
• 1 tsp Garam Masala
• 1/4 tsp Salt (Adjust to taste)

For Garnish:

• 1 tbsp Sliced Almonds
• 1 tbsp Melted butter

Method:

1. In a big bowl, add the ingredients for marinating except the vegetables and mix well. Now add the chopped vegetables and mix well so that the vegetables are coated well with the masala. Close it and keep aside to allow it to marinate for 30 min. 
2. Now wash and cook the rice separately with oil, salt and water.
3. Soak the saffron threads in warm milk for 15 min.
4. In the mean time prepare the ground paste with the ingredients to grind.
5. Heat a large wok and add the oil. Add the black cardamom, star anise, bay leaf, cumin seeds and asafoetida.
6. When the cumin seeds start crackling, add the ground paste and stir well till it begins to leave oil.
7. Add the marinated vegetables, salt, Garam masala and cover and cook on medium heat till they are tender but not mushy. Switch off and keep aside.
8. Now gently fluff the cooked rice with a fork and fold in the saffron milk.
9. Now take a huge bowl that is oven safe and put half the cooked vegetables and spread it into an even layer.
10. On top of the vegetables, add half the cooked rice with saffron and spread it into an even layer.
11. Add the remaining vegetable gravy on top of the rice and spread it evenly.
12. Now add the remaining rice and spread it evenly.
13. Spread the melted butter evenly on top and add the chopped almonds.
14. Preheat the oven to 350F and cover the bowl with aluminium foil and place it in the oven for 30 minutes.
15. Yummy Vegetable biriyani is ready to serve.

Suggestions / Notes

1. If you don't have an oven, you may use a microwave safe bowl and arrange the biriyani and place it in microwave (covered) on high for 5 min.

Adai / Savoury Pancakes

Adai is a speciality of Tamil Nadu and is rich in protein. It can be had for breakfast, snack or dinner. It goes well with Avial, Chutney, Jaggery or just with Butter or Ghee.

Ingredients

• 3 cups Idli Rice
• 1 cup Toor Dal
• 1 cup yellow Moong Dal
• 1 cup Channa Dal
• 10 Red Chillies (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1/4 tsp Asafoetida
• 1 spring of Curry leaves

Method

1. Soak the Rice and Dals for 2-3 hrs.
2. Drain and add the Rice, Dals, Red chillies, Asafoetida, and Salt to the mixer and grind coarsely. Add only just enough water required to grind. The Adai batter should be thick and not watery.
3. Heat a girdle and add a laddle of batter in the center and spread it in a circular motion. Add a tsp of oil around it.
4. Once the bottom side is done (i.e. when it turns a light golden brown) flip it over and cook the other side too.
5. Once both the sides are done, remove from the girdle and serve hot!
6. Repeat for the remaining batter. The leftover batter can be refrigerated and used within 3-4 days.

Variations

1. Add 1/2 cup of chopped greens like Drumstick leaves, Methi leaves, Mint leaves or Coriander leaves in the batter to make tastier and healthier Adais.

Sathu Maavu Urundai / Healthy Rounds

This is a very healthy snack that can be prepared within a minute or two. When I was a kid, my grandmother used to make this for me using just the sprouted and roasted Ragi flour. But nowadays you get many health drink mix (Sathu maavu for Kanji) readily available in the stores. The Health mix is basically a powder made from sprouted and roasted multi grains and nuts flavoured with cardamom. I generally use the Manna brand of Health mix which is readily available in powder form, from the Indian stores. Alternately you may also make the Health mix at home for which I shall post the recipe soon. Since most of the kids generally don't like to drink the porridge made with the health mix, this snack is a very nice way to get them to eat it. And not only kids even the grown ups will enjoy them.

Ingredients

• 4 tbsp  Health Mix
• 2 tbsp Organic Cane Sugar/ Powdered Jaggery
• 3-4 tsp Ghee

Method

1. Take the health mix in a bowl and add the organic sugar/ jaggery.
2. Add the ghee little by little and mix to form a dough.
3. Make small balls of the dough and serve the tasty and healthy snack.

Suggestions/ Notes

1. You may use only sprouted and roasted Ragi flour if you don't have the Health mix readily available.
2. The measures of the ingredients are only a suggestion. You may add more or less to adjust to your taste.
3. Use only ghee for this recipe as butter will not taste as good.

Palak Paneer

Palak Paneer is everybody's favoruite and here we go for the yummy recipe..

Ingredients

• 500 gm /4 bunches / 7 cups Spinach Leaves(Palak)
• 2 Tomatoes, cut into halves  (Optional)
• 500 gm Paneer, cut into 1” pieces
• 2 tbsp Oil (Olive Oil preferably)
• 1/2 tsp Cumin seeds
• 3/4 tsp Asafoetida
• 1 tsp fresh Ginger, grated
• 2 Green chilies
• 2 Cardamom
• 1" piece Cinnamon stick
• 4 cloves
• 2 tsp Coriander powder
• 1/2 tsp Cumin seed powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Red Chili powder (Optional)
• 1 tbsp Kasuri Methi (dried fenugreek leaves), crushed
• 1 tsp Salt (Adjust to taste)

Method

1. Wash the spinach leaves and microwave it along with tomatoes, green chilli, ginger and 1 tbsp water in a microwave safe bowl on high for 8-9 min or till the tomato and spinach are cooked. 
2. Cool them and remove the skin of the tomatoes and puree the spinach tomato mixture in a blender along with the cardamom, cinnamon, cloves and keep aside.
3. Heat the oil in a wok and add the cumin seeds and asafoetida. When the cumin seeds turn brown add the blended spinach mixture. Add the coriander, cumin, turmeric and red chili powders and cook for 5-10 min till the raw smell of the Spinach is gone.
4. Add the kasuri methi, paneer cubes and salt and cook for 10 more minutes till it attains the desired consistency.
5. Turn off the heat and stir in the milk or cream. Serve hot with roti/naan/parata.

Suggestions/ Notes

• If you don't want to add the Tomatoes along with Spinach you may skip that but adding tomatoes add more flavour in this dish.

Sending this to  Show Me Your HITS series #4 Iron Rich foods event hosted at Erivumpuliyumm.

Carrot Kosumalli

Carrot Kosumalli/ Carrot Kosambari is a must have salad in almost all South Indian feasts. It is healthy, tasty and colourful.

Ingredients 

Salad

• 1/4 cup yellow moong dal
• 1/2 cup grated carrot
• 1/4 cup cucumber finely chopped
• 1 green chilli  grated

Salad Dressing

• 1/4 tsp Salt (Adjust to taste)
• 1 tsp lemon juice

Salad Seasoning

• 1/4 tsp mustard seeds
• 1/2 tsp oil
• 1 tbsp grated coconut (Optional)
• 1 tbsp coriander leaves chopped

Method

1. Soak the moong dal for 30 min.
2. Mix the soaked moong dal, grated carrot, cucumber and green chilli in a bowl.
3. Mix the ingredients for the sald dressing and mix it with the salad.
4. Heat a little oil in a small pan and add the mustard seeds. When they crackle add the seasoning to the salad.
5. Garnish with grated coconut and coriander and serve!

Avial

Avial is very popular in the whole of South India. It is a nutritious blend of all vegetables cooked in coconut gravy. It can be eaten with Rice / Chappati.

Ingredients

• 3 cups Vegetables ( I used plantain, elephant yam(chena), carrot, beans and chembu/colocasia. )
• 3 Green Chillies
• 1 tsp Turmeric powder
• 1 cup Grated coconut
• 1 tsp Cumin seeds - 1/2 - 3/4  tsp
• 1 spring Curry leaves
• 1/2 tsp Salt (Adjust to taste)
• 1 tsp Coconut oil

Method

1. Cook the Vegetables in the microwave for around 8 min or till the veggies are just cooked but firm. Alternately you may cook the Veggies in a pressure cooker for 1 whistle.
2. Grind the coconut, turmeric, green chillies and cumin seeds in a mixer and keep aside.
3. Heat oil in a big pan and add the mustard seeds. When the mustard starts crackling add the curry leaves, then the cooked vegetables, the ground coconut paste and salt. Mix everything well and simmer for a few min till the veggies soak in the flavour.
4. Serve hot with Rice.

Coconut Sambar

This is another variety of making sambar and is popularly known as Varuthu Araicha Sambar (meaning roast and ground sambar). It is also popular among Malayalis and is a must for any Sadhya.

Ingredients

• 1/2 cup Parippu/Toor Dal
• 1/2 tsp turmeric
• 2 cups Mixed vegetables (I have used drumsticks, carrot, potato, brinjal, okra, ash guard, tomatoes)
• 2 tsp Tamarind
• 1/2 tsp Salt (Adjust to taste)
• 2 stalks coriander leaves (chopped)
• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 spring Curry leaves

For Masala (to roast and ground)

• 2 tsp Channa dal
• 4 tsp Coriander
• 1/2 tsp Methi
• 8 Red chillies
• 1/2 tsp Asafoetida
• 1/2 cup Grated coconut

Method

1. Cook the dal along with turmeric with enough water in a Pressure Cooker for 3 whistles and keep aside.
2. Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.
3. Cook the vegetables(excluding okra, ash guard or any other veggies that get cooked easily) in a microwave or Pressure cooker for 1 whistle or till they are just cooked but not over cooked.
4. Heat a deep pan and add oil. Add the mustard seeds and when they splutter add the curry leaves. Add the other veggies (okra, ash guard) and stir for a few minutes.
5. Now add the ground masala, dal, cooked vegetables, salt, tamarind paste and enough water and bring it to a boil. Then simmer for a few minutes till all the tastes get blended and switch off.
6. Garnish with freshly chopped coriander leaves and serve hot.

Ragi and Bread Cutlet

This is a true leftover recipe. I made Ragi dosa in the morning and a lot of batter was left. Also there was a lot of bread that had to be used up by today. I didn't want to waste them both, so I came up with these awesome cutlets that are healthy too.

Ingredients

Ragi Dosa Batter

• 1 cup Sprouted Ragi Flour
• 1/2 cup Rice Flour
• 2 Green chillies finely chopped
• 1" Ginger piece finely chopped
• 1 spring Curry Leaves
• 2 cups water / or as required
• A pinch of Asafoetida
• 1/2 tsp Salt (Adjust to taste)
• 1/2 tsp Cumin seeds

For the Cutlet

• 4 -5 slices Bread
• 1/2 cup Bread Crumbs
• Oil to cook the cutlets

Method

1. Mix all the ingredients of the Ragi Dosa batter to a watery consistency.
2. Soak the bread slices one by one in the batter and mix and mash them till it forms a dough like consistency.
3. Make small balls of the dough and roll them on bread crumbs so that they are fully covered all over and then slightly flatten each to form a disc.
4. Heat a skillet and place the cutlets on it and add oil around each cutlets. Add more oil if you would like it crisp.
5. When the bottom side turns brown, flip the cutlets and add some more oil around the cutlets and cook them till they turn brown and crisp.
6. Serve hot with ketchup!

Vegetable Fried Rice

The Veg fried rice is an Indo-Chinese dish. This recipe tastes just like the ones you get in the restaurants. Try it to believe it!

Ingredients

• 2 cups cooked Basmati Rice
• 3 Tablespoons Olive Oil
• 1 cup Vegetables( Beans and Carrots - diced)
• 1/4 cup Green Peas
• 1/2 cup Cabbage, thinly sliced
• 1/4 cup green Capsicum thinly sliced
• 1 Tablespoon Soy Sauce
• 1/2 Teaspoon Black Pepper powder freshly ground
• 1/2 Teaspoon Salt

Method

1. Heat a large pan and add olive oil.
2. When oil is hot add the vegetables, cabbage, peas and capsicum and stir fry till the vegetables are just cooked but still crisp and not over cooked.
3. Add the cooked rice, pepper powder, salt and soy sauce and mix everything well.
4. Cook the fried rice for 2-3 minutes and serve hot.

Suggestions/ Notes

• Olive oil is used here to get the restaurant style taste. However it could be replaced with any other oil too.
• Mix the rice with a fork so that it doesn't get broken or mushy.
• You may add or subtract the veggies according to your taste to make it more nutritious and tasty.

Spinach Sambar

I like to add Spinach to my Sambar to make it more nutritious. This is one way I can get the whole family to eat Spinach!

Ingredients

• A bunch of Spinach (Washed and chopped)
• 1 Tomato cut into halves
• 1 tsp Tamarind paste
• 1 tsp Sambar powder
• 1/2 tsp Salt (Adjust to taste)
• A pinch of Asofoetida
• 1/4 cup Toor dal
• 1/4 tsp Turmeric powder
• 1/2 tsp oil
• Mustard seeds
• Fenugreek seeds

Method

1. Cook the toor dal with tomato and turmeric in pressure cooker.
2. Heat a saucepan with oil and add asafoetida, mustard and fenugreek seeds.
3. When the mustard starts to splutter, add the spinach and sambar powder and fry the mixture for a minute.
4. Add 2 cups of water, tamarind paste and salt. Allow it to boil till it becomes slightly thick.
5. Mash the cooked dal and add it to the sambar and simmer. Taste and adjust for salt/ spice/ sourness.Add more water if the sambar is too thick
6. Serve hot with Rice.

Akki Roti

Akki Roti is made of Rice flour and is my daughter's favourite. It is a very healthy dish that can be served as breakfast or snack. They are crisp on the outside and slightly chewy on the inside.

Ingredients

• 1 cup Rice Flour
• 1/4 cup Dill Leaves chopped
• 1 green chilli finely chopped
• 1/4" piece ginger finely chopped
• 1/2 tsp Salt (Adjust to taste)
• 1 Carrot grated
• Water (as needed to make the dough)
• Oil to cook the Akki rotis

Method

1. Mix all the ingredients except oil to form a dough.
2. Divide the dough into small balls and heat a skillet.
3. Apply some oil on the palms of your hands and take one of the dough balls flatten it on your palm.  Don't make it too thin. It can be a 1/4" thick.
4. Place it on the skillet and apply oil on the roti.
5. When it turns slightly golden brown at the bottom, flip it and add some more oil till the other side too turns golden brown. Cook it till it becomes crisp and golden brown on both sides by adding more oil if needed.
6. Serve hot with pickle!

Variations

1. If you don't have dill leaves, you may replace dill with 1/4 cup chopped cilantro and 1/4 tsp ajwain in this recipe for a different flavour and aroma.

Suggestions/ Notes

1. My Akki Rotis are small, about the size of my palm as it is easy and less messy to make it that way. In case you want to make big Akki Rotis, take a Ziploc cover/ plastic sheet and rub it generously with oil and flatten the dough to make a big circle. Carefully peel it off the Ziploc sheet and place it on the skillet.

Bisibele Bath

Bisibele Bath is famous in Karnataka and is an easy single dish meal. It is very healthy and filling and can be made in a jiffy especially if you have guests visiting your place. This recipe serves 4.

Ingredients

• 1/2 cup Rice (Sona Masoori or any short grain rice)
• 1/2 cup Toor Dal
• 1/4 tsp turmeric
• 2 cups diced Vegetables (Carrots, Potatoes, Beans)
• 1/4 cups Peas
• 1/4 cup Lima beans
• 1 small tomato, diced
• 1 tsp Tamarind paste (adjust as per taste)
• 1 tsp Rasam powder
• 2 tbsp Bisibele Bath powder
• 2 tsp Ghee
• 1 tbsp Salt (Adjust to taste)
• 1/4 tsp Mustard
• A pinch of asafoetida 
• 1 spring Curry Leaves
• 1/4 cup Cashews/ Peanuts

Method

1. Wash and soak the rice and toor dal for 15 min
2. In a pressure cooker, drain and add the soaked rice and toor dal, vegetables, peas, Lima beans, tomato and turmeric. Mix well.
3. Add 5 cups of water, tamarind paste, rasam powder, bisibele bath powder and salt. Mix everything well and pressure cook for 4 whistles.
4. Taste and adjust for salt/ spice/ sourness.
5. Heat ghee in a small pan and add the mustard. When it crackles add the cashews/ peanuts and fry them till golden brown. Then add the asafoetida and curry leaves.
6. Add the seasoning to the bisibele bath and serve it hot!

Suggestions/ Notes

• The Rasam Powder and Bisibele Bath Powders can be either homemade or store bought.
• The vegetables added to the Bisibele bath can be anything of your choice. But if you are adding, capsicum/ cauliflower/ broccoli/ any veggie that gets cooked fast, cook them separately and add it in step 4 and stir well. Cover and simmer for 5 min so that the veggies soak in the flavour.

Vegetable Pulao

The Vegetable Pulao is a one dish meal and very easy to make. I have used only carrots, beans, potatoes and cauliflower in this recipe. But you may add or subtract the veggies to suit your taste. This recipe serves 4.

Ingredients 

• 2 cups Basmati Rice
• 4 tbsp Ghee / Oil
• 2 cups chopped vegetables (Carrots, Beans, Potatoes, Cauliflower)
• 1/2 cup Peas
• 2 tbsp Cashews
• 1 tbsp Raisins (optional)
• 2 tsp Salt (Adjust to Taste)
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1 Bay Leaf
• 2 Black Cardamom
• 1 star Anise seed

Grind to Paste:

• 1 Inch Ginger
• 3 Green chillies
• 2" Cinnamon stick
• 4 Cloves
• 1/4 cup Mint leaves
• 1/2 cup Coriander leaves
• 3 green Cardamoms   

Method

1. Heat 1 tsp of Ghee is a pan, fry the Cashews and Raisins and keep them aside.
2. Heat the remaining Ghee/Oil in a thick bottomed vessel / Cooker and add the Bay leaf, Asafoetida and Cumin seeds.
3. When the Cumin seeds start crackling, add the Ground paste and fry it till the oil separates from it.
4. Now add the Vegetables, Turmeric powder, Chilli powder and  Coriander powder and mix everything well.
5. Wash the Rice and add it along with 4 cups of Water and Salt. Stir well and simmer the stove.
6. Cover and cook until the rice is done.
7. Add the fried Cashews and Raisins to the Vegetable Pulao and serve hot with a Raita.