Bisi Bele Bath

Tamarind Extract

tamarind

1 cup water

Soak tamarind in water and make tamarind water

Bisi Bele Bath Masala Powder 

1/4 cup coriander seeds

1/4 cup channa dal

2 tbsp urad dal

2 tbsp cumin seeds

2 tbsp sesame seeds

2 tbsp poppy seeds

Roast all the above in low flame, until aromatic.

1/2 tsp fenugreek seeds

1/2 tsp whole black pepper

6 cardamom

5 cloves

Add all these, roast in low flame. Transfer to a plate and cool completely. 

1 tsp oil

6 dry red chilies, large

Heat oil in a pan, add red chilies, roast until the chilies turn crisp. Turn off the stove

1/4 cup desiccated coconut

Add desiccated coconut sauté until coconut turns light brown. Transfer to a plate and cool completely.

1/2 tsp turmeric powder

Add turmeric powder and blend to a smooth powder. DO NOT ADD ANY WATER while grinding.

Yields: 21 tbsp (for 3 and 1/2 of the below recipe)

Pressure Cooking

1 cup rice, soaked for 30 minutes and washed

1 cup toor dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder

1 tsp oil

5 cups water

Pressure cook all the above for 5 whistles.

For Bisi Bele Bath 

1 tbsp oil

1/2 tsp mustard seeds

4 dried whole red chilies, broken and seeds removed

1/4 cup peanuts

Heat oil in a pan, add mustard seeds, let it splutter, add whole red chilies, peanuts, sauté until peanuts are roasted.

1 cup onion, chopped

Add onion, sauté for 5 minutes in medium flame.

1 cup carrots, chopped (2 carrots)

1 cup beans, chopped (25 beans)

1 cup potato, chopped (1 potato)

1 cup cauliflower

1 small graffiti eggplant

1/4 cup peas

2 tomatoes, chopped

1/2 tsp turmeric powder

1/2 tsp salt

Add all the above, sauté for 2 minutes.

3 cups water

Add water, allow it to boil, close the pan and cook for 10 minutes in medium flame.

Add tamarind extract, boil for 5 more minutes.

6 tbsp bisi bele bath masala

1/2 tsp red chili powder 

2 and 1/2 tsp salt

Add all the masala, allow to boil for 5 more mites.

1 cup water

Add cooked rice and dal, water, mix well, if needed, add water to adjust the consistency, cover and simmer for 10 minutes. 

For Tempering (optional)

1 tbsp coconut oil

1/4 cup cashew, broken

Fry cashews and add to the bisi bele bath.

Serve with raita

Taste Note: Tastes AWESOME. Once had this with Rapini Poriyal and other time Asparagus Poriyal

Source: hebbarskitchen

Sambar Rice

Tamarind Extract

tamarind

1 cup water

Soak tamarind in water and make tamarind extract.

Masala Paste

1/2 tbsp oil

1 and 1/2 tbsp chana dal

1/2 tbsp coriander seeds

1/4 + 1/8 tsp fenugreek seeds

3/4 tsp whole pepper

Heat oil in a pan, add all the above and roast until spices turn aromatic.

5 dried red chilies (x-small)

Add red chilies, roast until they turn crisp.

3 tbsp coconut

Turn off the stove, add coconut powder, roast until coconut turns aromatic. Cool completely.

1/2 cup water

Add everything to blender, add water, blend until smooth.

Pressure Cooking

1 and 1/2 cup rice, soaked for 30 minutes and washed

3/4 cup toor dal, soaked for 30 minutes and washed

1/2 tsp turmeric powder

1 tsp oil

6 and 3/4 cups water

Add all the above to the pressure cooker and cook for 5 whistles.

Sambar Rice

1 tbsp oil

1/2 tsp mustard seeds

1 WHOLE dried red chilies

Heat oil in a pan, add mustard seeds and allow to splutter, add chilies.

1 shallots, chopped length wise

Add shallots, sauté for 3 minutes.

1 potato, chopped

1 carrot, chopped

15 beans, chopped

1 tomato, chopped

1/2 tsp turmeric powder

2 tsp salt

Add all the above, sauté for 2 minutes.

1 and 1/2 cups water

Add water, cover and cook for 10 minutes.

Add tamarin extract, boil for 5 minutes or until the raw flavor of tamarind goes away.

Add in prepared masala and mix well.

Once everything comes to boil, add cooked rice and dal. Mix well.

Add water as required adjusting the consistency. Cover and simmer for 5 minutes.

cilantro leaves

Garnish with cilantro leaves

Serve with mint raita.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Ulunthu Satham / Urad Dal Rice

Serves: 2

1/2 cup whole black urad dal until hot to touch.

Dry roast the urad dal

1 cup rice

Add rice and roast for a minute.

Soak them in water for an hour and wash them.

10 small garlic cloves, julienned into big pieces

1/4 tsp fenugreek seeds

1 tsp salt

3 and 1/2 cup water

Add soaked and washed rice, whole black urad dal, garlic cloves, fenugreek seeds, salt and water. Pressure cook like how you cook the rice. I left it until all the water from the whistle subsides.

Once you can open the cooker, open and leave it for sometime, do not mix immediately.

1 and 1/2 tbsp sesame oil
1 tsp cumin seeds
assafoetida
1/4 cup grated coconut

Heat oil in small pan, add cumin seeds and allow them to sizzle, add asafetida, grated coconut, sauté in low flame until coconut is lightly browned.

Add this to the rice mixture and mix gently.

Taste Note: Tastes AWESOME. I added just 1/2 tsp salt and we felt 1 tsp salt would be good. I made kale poriyal with 1 bunch of kale to eat this with, also we had mint chutney from afternoon and it tasted heaven with both of them, especially with mint chutney.
Source: padhuskitchen

Ulundhu Sadham

Serves: 4

1 cup black split urad dal until hot to touch.

Dry roast urad dal.

2 cups rice

Wash rice and dal together.

1/2 tsp salt
6 cups water

In a pressure Pan (not pressure cooker, easier to mix after its cooked or may be try with the instant pot next time), add washed rice, black split urad dal, salt, water. Pressure cook on medium until water stops coming out of whistle. Open the cooker, once the pressure subsides.

Mix gently and serve with Ellu Thuvaiyal.

Taste Note: Tastes AWESOME
Yields: 10 cups
Note: I used 7 cups water and felt, I can try with 6 cups water, if its not enough, will modify the measurement, after I make it next time.
Side: I didn't make Ellu Thuvaiyal this time, I made Cauliflower Masala and Kale Poriyal and we had Ulunthu sadham with both of them. It tasted great with Cauliflower Masala, but heaven with simple Kale Poriyal.

Ellu Thuvaiyal

1/2 cup black sesame seeds

Dry roast black sesame seeds, until it splutters. Remove from the heat, leave to cool.

2 red chilies

Dry roast red chilies.

tamarind
salt
? cup water (use less water)

Grind roasted sesame seeds, roasted red chilies, along with tamarind, salt, water to a smooth paste.

Taste Note: Tastes
Source: padhuskitchen

Carrot Rice with Chickpeas

Serves: 4
Yields: 10 cups

1 cup chickpeas

Overnight soak chickpeas in water.

1 tsp salt
5 cups water

Add chickpeas, salt and water to a large pan, allow it to boil, reduce the heat to low and cook for 45 minutes.

1 and 1/2 cup rice
3 cups water

Wash rice, cook rice with water.

1 tbsp coconut oil
1 tsp mustard seeds

1 tbsp urad dal
1 tbsp channa dal
1/4 cup cashews, chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal and cashews, saute till the color of the dal changes.

1/2 cup shallots, chopped lengthwise
1 and 1/4 tsp red chili flakes

Add onion and red chili flakes / serrano / jalapeño peppers, saute till the color of the onion changes.

1 bunch carrot, grated using big hole grater (2 orange, 2 purple and 2 yellow carrots)
1/4 cup water
2 and 1/2 tsp salt

Add carrots, salt, water, mix, cover and cook for 5 minutes or until the carrots are cooked.

2 cups cooked chickpeas

Add cooked chickpeas and cook for 2 more minutes.

Add cooked rice and mix well.

1/4 cup cilantro, chopped
1/4 cup dry roasted unsalted peanuts

Add chopped cilantro and peanuts and mix well.

Taste Note: Tastes AWESOME. This time, I used 4 jalapeños and it was super spicy, even after I removed all the jalapeños after cooking. Next time, I will be making this with red chili flakes 

Lentil Rice With Vegetables and Greens

1 and 1/2 Cups Rice

3/4 Cup Toor Dal

Wash and soak rice and dal in water.

2 Tbsp Coconut oil

2 - 1" Cinnamon

1 Tsp Fennel Seeds

4 Clove

4 Cardamom

1 Star Anise

2 Bay Leaves

1 Cup Onion, Finely Chopped

6 Serrano Chilies, Chopped Lengthwise 

1/4 Cup Garlic, Chopped Lengthwise
1 Bunch Mint Leaves, Chopped

6 Mushrooms, Chopped
3 Large Radish, Chopped
2 Carrot, Chopped
10 Beans, Chopped

1 and 1/4 Cups Potato, Chopped (1 Medium)
1 and 1/2 Cups Cauliflower, Chopped
1 and 1/4 Cups Tomatoes, Chopped (2 Medium Tomatoes)

1/2 Tsp Turmeric Powder

1 and 1/2 Tsp Sambar Powder

3 and 1/2 Tsp Salt 

4 and 1/2 Cups Cups Water (1: 2 ratio of water)

Heat oil in a BIG pressure cooker, add all the spices, saute for few minutes. Add onion, chillies and garlic, saute until onion is translucent, about 2 minutes in medium flame. Add mint leaves and mix well.

Add all the veggies and tomatoes, mix well.

Add turmeric powder, sambar powder, salt, saute till tomatoes softens.

Add filtered rice, dal and mix well.

Add water and mix well.

Close the cooker, cook for 4 whistles and switch off the stove. Allow it to cool.

1 Tbsp Coconut Oil
1 Bunch Kale, Chopped
1/4 Tsp Salt

In a separate pan, heat oil in a pan, add kale stems and saute and close the pan and cook for 2 minutes in medium flame.

Add kale leaves, close the pan and leave it for 2 minutes.

Open the pan, mix well, add salt and mix well and switch off the stove.

Open the cooker, add sauted kale and mix well.

Source: combined Mom's, Simba's and Ammani's Arici Paruppu Satham and made my own

Serves: 5

Yields: ? Cups

Taste Note: Tastes AWESOME

Lemon Rice

1 and 1/2 Cups Rice
3 Cups Water

Cook rice in rice cooker. Allow it to cool.

2 Tsp Sesame Oil
1/2 Tsp Mustard Seeds
1 Tsp Black Split Urad Dal
1 Tsp Channa Dal
1 Red Chili, DO NOT break the chili, add the whole red chili

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, red chili and fry till the color of the dal changes.

1/4 Cup Onion, Finely Chopped
3 Green Chilies, Chopped Lengthwise
1 Sprig Curry Leaves

1/4 Tsp Turmeric Powder
2 and 1/2 Tsp + 1/8 Tsp Salt
1/8 Tsp Asafoetida

Add onion, green chilies, curry leaves, saute for few minutes, add turmeric powder, salt, asafoetida and saute till the onion become translucent.

Add rice and mix well.

2 Tbsp Lemon Juice (Juice from 1 Large Lemon)

Add lemon juice to the rice, mix and switch off the stove.

2 Tbsp Cilantro, Chopped
1/4 Cup Peanut, Dry Roasted

Add cilantro and peanut to lemon rice and mix well.

1 Tsp Sesame Oil

Add drops of sesame oil on top of the lemon rice.

Source: Aunty
Taste Note: Tastes AWESOME
Yields: 7 Cups
Note: We had this with Carrot Chutney

Lentil Rice

1 Cup Rice 

1 Cup Toor Dal 

Wash and soak rice and dal in water.

1 Tbsp Peanut Oil / Ghee / Coconut oil 

1 Cup Onion, Finely Chopped

4 Green Chilies (Serrano Pepper), Chopped Lengthwise

1/4 Cup Garlic, Chopped Lengthwise

1 Sprig Curry Leaves

1 and 1/3 Cup Tomatoes, Chopped

1/2 Tsp Turmeric Powder

1/2 tsp black pepper powder

1/2 Tbsp Sambar Powder

2 and 1/2 Tsp Salt 

1" Cinnamon

1 Tsp Fennel Seeds

1 Clove

4 Cups Water (1: 2 ratio of water)

Heat oil in a pressure cooker, add onion, chillies and garlic, saute until onion is translucent.

Add tomatoes, mix well.

Add turmeric powder, sambar powder, salt, cinnamon, fennel seeds, clove, saute till tomatoes softens.

Add filtered rice, dal and mix well.

Add water and mix well.

Close the cooker, cook for 2 whistles, simmer to low and wait for 2 more whistle and switch off the stove. Allow it to cool.

1/2 Cup Coconut, Finely Chopped

Open the cooker, add coconut and mix well.

Source: Me (combined Mom's, Simba's and Ammani's Arici Paruppu Satham and made my own)

Serves: 3

Yields: 6 Cups

Taste Note: Tastes AWESOME
NOTE: The measurements in brackets yields7 and 1/2 Cups
Attention: If you are making with 2 Cups rice and 1 cup dal, make in big pressure cooker.