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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PALAK PULAO

Ingredients :
Palak .. a handful
Coriander leaves .. 2 tablespoons
Green chilly .. 1
Badam .. 4 nos.
Kashmirilal .. 1/4 ..1/2 tspn
Garam masala..1/4 tspn
Jeera /cumin powder.. 1/4 tspn
Turmeric pdr.. 1/4 tspn
Ginger garlic paste .. 1 tspn
Pattai/cinnamon ..1  cloves..3  cardamom . 1 star..1 bayleaf..1
Onion..  1 funely chopped
Tomato..1 finely chopped
Rice ..1 cup
Water.. 1 3/4 cups
Roasted cashew fr garnishing

PREPARATION :
1.  Soak 1 cup basmati rice after washing for 15 mins
2. Grind handful of palak, green chilly 1 no. and badam 4 nos. Into a fine paste by adding little water.
3. Finely chop onions and tomatoes.
4. In a kadai roast few cashews in a spoon of ghee and keep it aside.
5. To the left out ghee add a tablespoonful of refined oil and splutter cinnamon cloves cardamom star and bay leaf .
Then add onions and saute till it becomes slightly brown. Then add finely chopped tomatoes and 1 tspn ginger garlic paste and stir for 2 mins . Then add the palak mix paste,1 tspn cumin pdr,1/2 tspn Kashmirilal, 1/4 tspn garam masala pdr,1/4 tspn turmeric pdr and stir till water s absorbed.
Then add the soaked rice after draining the water and stir for a minute.
In a pressure cooker pour 1 3/4 cups of water and add tge required salt for the pulao and add the contents in the kadai .Mix well and close with lid. When the steam comes open the cooker and stir once again and close andbputvtge weight valve and SIMMER THE STOVE FOR EXACTLY 5 MINS and switch off the stove. You can open after 12 mins and mix well softly without breaking the rice and garnish with roasted cashew.
Important:The method of cooking here is direct and no vessel is kept. This s faster. You wont get the whistle so stritctly watch the time and switch off in 5 mins.

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