Cabbage pulao without onion garlic part 1

https://youtu.be/E_YM7WZzpco

PULLIKACHAL

INGREDIENTS :
Medium lemon sized tamarind .. 2 Nos.. , Red chillies..20nos, asafoetida blocks . 4 Nos.,  methi seeds(vendhayam) -1/2 tspn, bengalgram dhal (kadalai oaruppu) -- 1 tablespoon and a handful,  coriander seeds (dhania)-- 1 tablespoon, jaggery-- 1 tspn,,  mustard seeds 2tspn, gingelly oil ( nallennai)_ 10 tablespoon. , turmeric powder 2tspn., salt__approximately 2 tablespoons. Add if needed later.

PREPARATION:
1.  Soak 2 Nos of tamarind balls of med lemon size in hot water.  Squeeze to a thick tamarind water with approximately 4 tumblers of water.
2.   In a kadai, roast 1/2tspn methi seeds and 4 blocks of asafoetida in a spoon of gingelly oil  till it turns red. Keep it aside.
3.  In a spoon of oil roast 12 nos of red chillies, a tablespoon bengalgram dhal and a tablespoon coriander seeds till dhal turns red. Keep it aside.
4.  Pour 10 tablespoon gingelly oil in a thick bottomed kadai. When its hot  split remaining 8 Nos  red chillies into 3 pieces and add along with 2 tspn of mustard seeds and a handful of bengalgram dhal. When dhal turns red pour the tamarind water.
4.  Add 2 tspn turmeric powder and allow it to boil. Stir now and then.
Let this boil for 5 mins.
5.  Finely powder the roasted methi seeds and asafoetida first  and to this add roasted chillies, coriander seeds and dhal amd make a coarse powder.
6. Sprinkle this powder on boiling tamarind water and keep stirring . otherwise powder will settle at the bottom and start charring.. So always stir after adding .
7.  Add 2tbspn salt and a tspn jaggery. Keep stirring.
8. Switch off when it becomes a thick paste.
Tips:  Always gingelly oil should be on top of pulikachal so that it lasts for some days.
To make tamarind rice, pour gingelly oil 3 spns to the hot rice. Let it cool. Then add the paste little by little and add some curry leaves and slowly mix with thin spatula preferably dosa ladle which has flat top to get tasty puliodharai. Add some more oil and salt if needed.

BINDI MASALA GRAVY

Ingredients:
Bindi.. 15 nos. Cut to 1 1/2 inches length, green chilly..2 nos., ginger.. 1 inch, garlic 2 nos., tomato..3 nos.,onion 1 no,, cashew 8 nos.,  curd (pref fresh) 2 tablespoons, everest Kashmirilal (red chilly pdr) 1 1/2 tspn, garam masala pdr (everest s good)..1/2 tspn, , turmeric pdr 1/2 tspn, salt , sugar 1/2 tspn, refined oil 2 tablespoons, ghee or butter 1 tablespoonful.

PREPARATION:
1. Shallow fry bindi in a tablespoonful of oil with salt required for bindi. It ll shrink. But dont roast and make it hard.  For this if you half close and shallow fry it ll come out well in 8 mins..  Keep it separate.
2. Finely chop onions.
3. Grind green chillies 2 nos ginger 1 inch and garlic 2 nos without adding water.
4. Coarsely powder 8 nos. Of cashew.
5. Make tomato puree .
6. In a pan pour a tablespoonful of oil and a half tbsn of butter or ghee snd splutter jeera..  Then add finely chopped onions and saute for 1 min. To this add the greec chilly ginger garlic paste and stir well for a min. Then add tomato puree and stir till the oil separates or for 4 mins. Then add required salt for the gravy,1 1/2 tsn chilly pdr,1/2 tspn garam masala,1/2 tspn turmeric pdr and stir for 1 min. Then add 2 tbsn fresh curd and coarsely crushed cashew and stir well for 1 min. Then add the shallow fried bindi and 1/2 tspn sugar and  stir for 3 mins or till gravy thickens. Dont forget to stir or curd will char the bottom. Switch off and transfercit to the hot pack and add 1/2 tbsn butter or ghee.

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BISIBELABATH

Ingredients:
Rice 1 1/4 tumbler, Tur dhal ..little less than 3/4 tumbler, tamarind.. a small lemon size, beans..7 nos., carrot...2 nos., potato .. 1 no. (All these 3 vegetables cut into small pieces/cubes) , small onion..8 nos,  khuskhus..1 tablespoonful, coconut scrap..1/2 coconut' scrap or 4 tablespoons scrap, red chilly..9 nos., methi seeds..1/4tspn,asafoetida. 1 katti (this s preferable to powder) , urad dhal(ulutham paruppu)..1 tspn, bengalgram dhal (kadala paruppu) ..1 tspn, coriander seeds (dhania).. 6 tspn, cinnamon (pattai)..2 nos, cloves..3  nos, cardamom..1 no., refined oil ..3 tablespoonful, ghee..3 tspn., curry leaves, turmeric pdr..1 tspn, required salt., water .. 5 tumblers inclusive of tamarind juice.  (( 1 rice : 4 water (including tamarind water) is the normal measurement.))

PREPARATION:
1.  Soak tamarind (small lemon size) in hot water and make puree and keep.
2. Cook the measured tur dhal with littlecturmeric pdr and keep.
3. In a kadai dry roast khuskhus (it ll splutter and turn red with nice aroma) and keep it separate.
4. Roast coconut scrap to nice red colour in med flame and keep it separate.  (Kopparai can be used instead of fresh coconut which ll add nice flavour to the bath).
5. In a tspn of oil roast methi seeds 1/4tspn, urad dhal 1 tspn , bengalgram dhal 1 tspn, asafoetida 1 katti, coriander seeds and red chillies and keep aside.
6. First powder khuskhus in the small jar and on top of it add roasted coconut scrap and powder it. Take 2 spoons of this powder and keep it separate.  (Save this to    add at the end). 
Then add the reat of the roasted ingredients to this and makeca fine paste by adding tamarind juice.
7.  Pour  3 tbspnful oil in a kadai and splutter cinnamon cloves and cardamom and add small onions and saute. Then add all the cut vegetables and fry for 2 mins andvkeep aside.
8.  Wash rice well and keep.
9.  In a cooker pour 5 tumblers of water and when it is boiling add the washed rice and stir. To this add the ground paste, cooked dhal, turmeric powder, remaining tamarind juice,  onion and veg from tge kadai, curry leaves and required salt and mix well. Close the cooker. When the steam comes SIM THE STOVE, OPEN AND STIR WELL ONE MORE TIME AND CLOSE. KEEP THE  FLAME HIGH FOR THE STEAM TO DEVELOP AGAIN. WHEN STEAM COMES PUT WEIGHT VALVE AND SIMMER THE STOVE (Important) and switch off after 8 minutes.
Open the cooker after 15 minutes. You will see liquid on top. Dont panic. Mix nicely . Keep in medium flame  on the stove and stir well mashing well while stirring for 3 minutes and remove from flame.Add the khuskhus and coconut powder 2 spns.  Add ghee and mix well and transfer it to hot pack.

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Palak creamy soup

Ingredients:
Palak.. handful, onion .. 1 no. Finely chopped, fresh cream..1 tbspnful (without this also you can make tasty soup), corn starch .. 1 tspn mixed in 3 tbspn of cold milk, salt, pepper powder, butter (preferable) or ghee .

PREPARATION:
In a tbspn of oil saute onion and add cut palak leaves and stir for 2 mins. To this add 2 cups of water and boil for 2 mins and cool. Blend this to a smooth paste.  Mis a tspn of corn starch and cold milk and add it to the blended paste and boil well. Remove from flame and add a tbspn of fresh cream if avlb. Serve hot with salt, pepper and butter/ghee.
This soup comes out tasty and never tastes raw.

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