Kadlebele payasa (Channa dal kheer)

  Ingredients 

  Chana dal 100 grams (1 small cup)
  Jaggery (powdered) 100 grams (1 small cup)
  Grated fresh coconut 2 tsp
  Grated dry coconut 2 tsp
  Rice floor 1 tsp (for thickening)
  Cardamom 1 (powdered)
  Saffron 5-6 flakes (optional)
  Cashew 5-6 (break into small pieces)
  Raisins 8-10
  Ghee 1 tsp 

 
Procedure

• Cook chana dal in a pressure cooker for about 8-10 whistles (it should be well cooked).Keep it aside. 
• Boil jaggery with 1/2 a cup of water until it dissolves. Drain it and add it to the cooked chana dal.
• Grind the fresh and dry coconut and rice floor with a little water and add it to the cooked chana dal.
• Add cardamom powder and saffron and boil the above mixture until the right consistency is
  attained.
• Heat ghee in a small pan, fry the cashews and raisins in it  and add it to the above. Mix well.
• Serve hot with a spoon of pure ghee on top.

Paneer Makhani

   Ingredients - Serves around 4 people         
   
   Paneer 250 grams
   Onion 3
   Green chillies 1
   Curds (Yoghurt) 1/4 cup
   Tomato 2
   Jeera (cumin) powder 1 tsp
   Turmeric 1/2 tsp
   Fresh cream 50 grams
   Red chilli powder 1 tsp
   Garam masala powder 1tsp
   Cinnamon 1 piece ( powdered)
   Cardamom 1 (powdered)
   Clove 1
   Bay (Pulav) leaf 1
   Butter 2 tsp
   Ghee 2 tsp
   Oil 2 table spoon
   Water 1 cup
   Salt to taste
   Chopped coriander leaves for garnishing

 
Procedure

• Cook onion and tomato in separate vessels in a cooker until 2 whistles.
•  Cool it and grind it separately to make smooth paste.
• Shallow fry Paneer pieces and keep it separately.
• Heat butter, ghee and oil in a pan. Add cinnamon, cardamom, clove and palav leave. Fry a little. 
• Add onion paste and fry until brown. 
• Then add tomato paste, turmeric, salt to taste, Garam masala powder and red chilli powder.
• Mix well. Fry for 2 to 3 minutes. 
• Add 1 cup of water,  1/4 cup of curds (yoghurt) and half of fresh cream (25 grams). 
• Mix well, boil it and then add fried Paneer. Boil it for 5 minutes.
• Garnish with remaining fresh cream (25 grams) and coriander leaves.
• Adjust the ingredients to get it to your taste by balancing its sourness, spice, salt and oil/ ghee/butter.   

Gojju avalakki / tamarind poha (thick flake rice)

   Ingredients - Serves around 4 people         
   
   Thick beaten rice (avalakki) 250 grams ( coarsely powdered for few seconds in a mixer)

   Tamarind small lemon size (soaked in 1/2 cup water, squeeze and extract juice)

   Rasam powder (Mtr /home made) 2to 2 1/2 tsp

   Powdered jaggery 4 to 5 tsp

   Sugar 2tsp

   Salt to taste

   For seasoning

   Oil 5-6 table spoon

   Mustard seeds 1/2 tsp

   Chana dal (Bengal gram) 1 to 1 1/2 tsp

   Peanuts 3tsp

   Dry red chillies 1 broken

   Curry leaves 1stick

   Turmeric powder pinch

   Hing /asafetida pinch

   For garnishing

   Grated dry coconut 2 table spoon

   Fresh grated coconut 3 table spoon

   Chopped coriander leaves ( prefarbaly nati) 

Procedure

• Wash poha with water and drain it .
• Add tamarind juice, rasam powder, jaggery powder, sugar and salt. Mix well. Keep aside for 10 to 15 minutes
• Heat oil in a pan. Add mustard. Allow it to splutter. Add curry leaves, broken red chillies, turmeric powder, hing, peanut and bengal gram. Fry until brown. Add soaked poha and stir well until well heated.
• Garnish with dry and fresh coconut and coriander. Leaves.(mixing is optional)
• Serve hot with curds (optional).

Carrot Kheer

   Ingredients - Serves around 4 people 
       

   Carrot medium size 3 (remove skin and cut into small cubes)

   Almond (10-15) (soaked in little milk for 30 minutes)

   Sugar 125-150 grams (as per taste)

   Cardamom 1 (powdered)

   Saffron (kesari) 5-6flakes

   Milk 250to 300 ml

Procedure

• Bake carrot in little milk (1small cup) in a cooker directly until 3-4 whistles. Cool it.
• Make the above to smooth paste with soaked almond in a mixer
• Add left over milk, sugar, saffron and cardamom powder. Bring it to boil in medium flame by
• continuously stirring and continue boiling for 3-4 minutes.
• If necessary ( if too thick) add little milk.
• Serve hot /cold

Bisi Bele Bhath

   Ingredients - Serves around 4 people     
   

   Ingredients for Bisi Bele Bhath powder

   Coriander seeds 100 grams

   Chana dal 100 grams

   Urad dal 75 grams

   Byadgi chillies 16-20 (10 if red chillies are used)

   Cinnamon 1 inch

   Cardamom 2

   Maratha moggu 3-4

   Hove 2-3 pieces(star anise)

   Hing (asafoetida) 1/4 tsp (powderd)

   Jeera 1 tsp

   Fenugreek seeds (methi) 1/2 tsp

   Khas khas 2tsp (poppy seeds/ ghasghase)

   Grated dry coconut 1 small cup

   Oil 2tsp

   Instant MTR Bisi Bele Bhath can be used.

   Extra powder can be stored in a fridge for any time use

   

   Ingredients for Bisi Bele Bhath

   Rice 100 grams

   Toor dal 100 grams

   Mixed vegetables viz beans, carrot, white pumpkin (ash guard) and peas (2-3cups)

   Onion small 1

   Tomato big size 1

   Capsicum 1 small

   Curry leaves 2 strings

   Oil 2-3 tsp

   Mustard 1/2 tsp

   Broken red chillies 2to3

   Groundnut seeds 2-3 tsp

   Tamarind marble size (soak,squeeze and extract juice)

   Jaggery marble size

   Salt to taste

   Ghee 2-3 tsp

   Bisibele bath powder (as prepared above) 4to5 tsp

   Cashew 8-10 pieces for garnishing

Procedure for Bisi Bele Bhath powder:

• Heat oil in a pan ,add Byadgi or red chillies, fry for 1 minute
• Add coriander seeds, chenna dal,cinnamon , khas khas, Marat mogh, star anise, jeera powder and Cardamom, fry for 1 minute.
• Add Urad dal, fry until little brown/ gets good aroma. Don't fry too much as it would get charred.
• Cool it, add grated dry coconut, make powder and use it as and when required by keeping in refrigerator.

Procedure for Bisi Bele Bhath: 

• Cook rice and dal in separate containers of a cooker until both are soft (normally 5-6whistles), remove containers and keep it aside.
• Heat oil in cooker, add mustard, allow to splutter. Add curry leaves, broken chilliies, and groundnut seeds, fry until brown.
• Add chopped onion and chopped capsicum , fry little, add tomato fry& mix well.
• Add vegetables, little water, little salt for vegetables. Cook in pressure for 2 whistles. Allow to cool. Add cooked dal, bise bele bath powder, tamarind juice, jaggery and salt to taste to the above contents and mix well . Boil it for 3-4 mts under low flame by continuously stirring
• Add cooked rice to the above. Mix well. Add ghee. Boil for 3-4 minutes by slowly stirring.
• For consistency / semi liquid add little water and stir well.
• Garnish with fried cashew , coriander and boondi (good quality- Mayya ,Mtr ,haladiram etc) . Serve with any curds raita (onion,cucumber etc)
• Adjust the ingredients to get it to your taste by balancing its sweet, sour, spice, salt and oil.