Fingerlicking good..:-

Rice Varieties.
Bisibela Bath
North Indian Dishes.
Veg Kholapuri
Paneer Burji
South Indian Dishes
Kodiguddu beerakaaya koora
Rotis and Parathas
Tandoori Roti
Breakfast varieties
Rawa Dosa


Rice Varieties

Bisibela Bath`

Ingredients
Rice 1 cup
Thuvar dhall 1 cup
Turmeric powder 1/4 t.spoon
Tamarind paste/extract 1.5 t.spoons
Red chilli 5
Peppercons 1 t.spoon
Corriander seeds 3 t.spoons
Cloves 2-3
Cinnamon stick a small piece
Cardamom 1
Ghee 1/2 cup
Oil 1/2 cup
Salt
Curry leave a few
Vegetables: Onions, carrots, peas, potatoes, green beans, white
pumpkin, etc washed and diced

Method
Cook rice and thuvar dhall with turmeric with extra water and
mash it well, and keep it aside.
Fry red chillies, peppercons, corriander seeds, cloves, cinnamon
stick, and cardamom in ghee and wet grind this mixture.
Chop onions and fry this in 2 t.spoons of oil. When the onions
turn light brown, add the other chopped vegetables, and let it
cook for sometime, till vegetables become tender. Now add salt,
turmeric, and the ground masala, and let it cook for 10-15
minutes. Add tamarind paste, 2 cups of water, to the above, and
mix everything well, and let it cook for 10-15 minutes. Now add
the mashed rice/thuvar dhall mixture, and keep stiring till
everything mixes well. Add 4 t.spoons of ghee, and 4 t.spoons
of oil and serve it hot.

North Indian Dishes

Veg Kholapuri ( For 4 servings)

(Uppu ekkuva vesi paadu chesaanu ..next time better luck ….also very very spicy can consider reducing some)

1 medium sized Carrot
1 medium sized Potato
6-8 florets Cauliflower
6-8 French beans
1/4 cup Green peas
2 large sized Onion
1/2 inch piece Ginger
5-6 cloves Garlic
2 large sized Tomato
Fresh coriander leaves a few sprigs
1/2 Dry coconut (kopra)
4 tbsps Oil
8 Clove
8 Pepper corns
1 tsp Poppy seeds
1 tsp Coriander seeds
6 Red chillies whole (Sankeshwari)
1½ tsps Red chilli powder (Sankeshwari)
1 tsp Turmeric powder
Salt to taste

For Kolhapuri garam masala
1/2 tsp Aniseed (saunf)
1 inch stick Cinnamon (dalchini chakka)
1 Stone flower (dagad phool)
1/2 tsp Cumin seeds (jeela karra)
2 Bay leaf
2 Black cardamom (elaichi)
1 tsp Pepper corns

Method


Peel, wash carrot and potato and cut into half inch sized cubes. Wash cauliflower florets. String French beans and cut into half inch pieces. Wash and drain green peas. Boil carrot, potato and cauliflower in sufficient quantity of boiling salted water till nearly done and then add French beans and green peas. Boil for five more minutes. Drain and refresh in cold water. Drain again and keep aside. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and chop tomatoes. Clean, wash and chop coriander leaves. Grate dry coconut. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Keep aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot

Paneer Burji (Excellent)
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200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

Chop the onions, tomatoes and chillies finely.
Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.

Palak Paneer (Excellent)
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One big bunch of spinach (fresh green ones)
Paneer ~10 to 15 cubes
One medium sized ripe tomato
Green chillies 5, half onion~ chopped finely into small pieces
Half tsp of garlic-ginger-cilantro paste
One tsp of dhania-jeera (coriander-cumin) powder
Quarter cup cashews
Half tsp of salt

Spinach and Green Chillies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach.
Tomato- Boil tomato in hot water till the skin break down, remove the skin, mash the tomato to a pulp.
Cashews- Roast cashews lightly, make fine powder of them.
Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.)
Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and saute for 2 to 3 minutes.
Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.
Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat.

South Indian Dishes

Kodiguddu beerakaaya koora: (Nice)
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Ingredients:

250 gms ridge gourd, peeled and chopped
4 boiled eggs, make 3 slits along the sides
1 large onion, finely chopped
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis, de-seed and tear
2-3 green chillis, slit length wise
4-5 garlic flakes, slightly crushed
12-15 fresh curry leaves
big pinch turmeric pwd
salt to taste
3/4 cup low-fat milk

1 Drizzle half a tsp of oil in a vessel, add pinch of turmeric pwd, add the slit boiled eggs, roast them for a mt, remove and keep aside.
2 In the same vessel add the remaining oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the crushed garlic, dry red chillis, curry leaves, green chillis and combine.
3 Add the chopped onions and saute till transparent. Add the chopped ridge gourd and combine. Cook for 8-10 mts on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
4 Add salt and cook for another 4-5 mts on medium flame. Add the milk and increase flame and go on stirring while it cooks and you get the curry consistency. This should take about approx 8-10 mts.
5 Reduce flame, add the boiled eggs, place a lid and simmer for 5 mts. Turn off heat and serve hot with rotis or white rice.

Rotis and Parathas

Tandoori Roti (Very nice idea)
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Maida 500 gms Atta 500 gms
(Comes out very well can try using Cooker also)

METHOD:

Sieve the maida and atta. Make a dough by mixing water. Roll into slightly thick rotis of equal size. Heat a tava. Apply water on one side of roti. Put the roti on the tava with the wet side facing downwards. Turn the tava upside down and apply heat to the dry side of the roti. Keep moving the tava in circle over the flame. Cook the roti till done. Serve hot with Moti Mahal Dal.

Breakfast varieties

Rawa Dosa
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Riceflour-1 cupRava or sooji- ½ cupMaida- ¼ cupSalt to taste
For seasoning
Mustard seeds- ¼ tspGreen chillie-1 chopped finelyPepper- a fewCurry leaves- a fewGinger- a small piece chopped finelyCoriander leaves- a few chopped finelyOnion- ½ chopped finelyOil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.