Sabz Pulao/Mixed vegetable Pilaf

Time Taken: 45 mins

Ingredients:
Basmati rice – 1 cup.

Potatoes (Cut into cubes) – 2 medium sized.

Cauliflower florets – 1 cup.

Green peas – 1 cup.

Ghee – 1 tbsp.

Cumin seeds – 1 tsp.

Turmeric powder – ½ tsp.

Water – 2 ¼ cups.

Green chili (Cut lengthwise) – 2.

Salt to taste.

Method:
1.Wash and soak the rice in plenty of water for 30 mins. Drain the water and keep aside.

2.Heat 1 tbsp ghee in a pan for 30 secs; add cumin seeds and turmeric powder.

3.When the cumin seeds splutters, add potatoes, cauliflower and peas. Mix well. Add 1 tsp salt to vegetables and cook for 5 mins in medium heat.

4.Check whether the rice cooker is in cook mode. Add cooked vegetables, rice, 2 ¼ cups water and salt. Allow it to cook until keep warm mode.

5.Serve hot with cool raita.

Note: It can be cooked in pressure cooker or can add rice, water and salt along with vegetables in a pan. Cover and cook in low heat till water evaporates or until rice is done.

Sundaikai Mor Kozhambu

Time Taken: 20 mins

Ingredients:
Thick Buttermilk - 2 cup
Toor Dal - 4 tbsp
Grated Coconut - 3tbsp
Jeera seeds - 2 tsp
Green Chilis - 1 big
Sundaikai vathal/Dried Turkey Berry - 10 - 15 nos
Ginger - 1/4 tsp
Turmeric Powder - 1/2 tsp
Asafetida - 1/2 tsp
Oil - 3 tsp
Salt as needed

Method:
1. Soak toor dal in water for half an hour.
2. In the mean time fry dried turkey berry in 2 tsp oil and keep it aside.
3. Grind soaked toor dal, coconut, jeera seeds, geen chilis and ginger, Grind it to fine paste.
4. Add the grounded paste, turmeric powder, salt and asafetida in thickbuttermilk and mix well.
5. Boil it in a medium flame for 3-4 mins and switch off the flame. Mor Kozhambu is ready.
6. Add fried turkey berry to the mor kozhambu.
7. For tempering - heat oil, add mustard seeds & Jeera seeds. When it splutters, add it to mor kozhambu and mix.
8. Garnish with coriander leaves. Serve hot with rice and ladies finger fry.

Bisi Belebath

Bisi belebath is a rice based dish with its origin in Karnataka. My mother in law is basically from Bangalore. I got the recipe and procedure from her and prepared bisi belebath. Recipe credit goes to my MIL :).

Time Taken: 45mins

Ingredients:

Rice - 1/2 Cup

Toor Dal - 1/4 Cup

Chopped Vegetables  - 1 1/2 Cup

Channa Dal - 4 tbsp

Urad Dal - 2 tbsp

Jeera - 2 tsp

Fenugreek - 1/4 tsp

Pepper - 1 tsp

Red Chili - 3

Kus Kus - 1 tsp

Grated Coconut - 2 tbsp

Curry Leaves - 2 strings

Turmeric Powder - 1 tsp

Jaggery - 1 tbsp

Tamarind - medium lemon size

Salt to taste

Oil - 2 tbsp

Water - 1 Cup

Method:

Cook the rice and toor dal and keepit aside.

Soak the tamarind in hot water and extract the tamarind water.

Boil the vegetables and keep it aside.

Heat oil in a pan, add channa dal, urad dal, jeera, fenugreek, pepper, red chili and fry till the dal turns light brown. 

Remove the above ingredients from pan and fry kus kus and curry leaves (curry leaves are added with kus kus, so that kus kus doesn't stay in pan).

Grind the fried items with coconut.

Boil the tamarind water for a minute. Add turmeric powder, Salt and Jaggery to it.

Now add vegetables and allow it to boil for 5mins.

Then add the grounded mixture. Let it boil for 2-3 mins.

Add toor dal followed by rice and cook for 2 mins.

Heat oil in a pan and fry groundnut, channa dal, urad dal and mustard for Chaunk. Add the fired items to the bisi belebath.

Garnish with boondhi and coriander leaves. Serve hot.