Tawa Pulao

Ghee - 2 tbsp.

Oil - 2 tbsp.

Whole Garam Masala (Cinnamon, Clove and Cardamom) - 2 each

Cumin - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Mixed Vegetables (Carrot, Potato, Beans, Peas) - 1 cup, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Pav Bhaji Masala - 1 tbsp

Garam Masala - 1 tsp

Salt

Basmati Rice - 1 1/2 cup, soaked in Water for 30 min and cooked

Cilantro

Lime Juice

Heat Ghee and Oil in a large pan.

Temper Whole Garam Masala and Cumin; saute for few seconds.

Add Onion and Green Chilli; cook until caramelized.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook until soft and Oil starts oozing out from the Tomatoes.

Add the Vegetables and cook closed for 10 min stirring occasionally.

Season with Turmeric, Chilli Powder, Pav Bhaji Masala, Garam Masala and required Salt.

Add in the cooked Rice and mix well.

Garnish with Cilantro and Lime Juice.

Bisi Bele Bath

Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India.

It is usually served with Raita and Papad.

Rice - 1 cup

Thuvar Dhal - 1/2 cup

Oil - 3 tbsp.

Shallot - 10

Green Chilli - 2, slit

Drumstick, Eggplant, Carrot, Tomato - 1 1/2 cup

Turmeric - 1/2 tsp

Sambhar Powder - 2 tsp

Salt

Tamarind Juice - 1/2 cup

For Ground Paste:

Red Chilli - 2

Coriander Seeds - 1 tbsp.

Channa Dhal - 1 tbsp.

Sesame Seeds - 1 tsp

Urad Dhal - 1 tsp

Cumin seeds - 1 tsp

Peppercorn - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1/4 tsp

Coconut - 2 tbsp., grated

For Tempering:

Ghee - 1 tbsp.

Mustard - 1/2 tsp

Fenugreek - 1/2 tsp

Red Chilli - 2

Curry Leaves

In a pressure cooker add the Rice and Thuvar Dhal along with 3 1/2 cups of Water. Close the lid and pressure cook for 5 whistles. Keep aside and allow the Pressure to come down naturally.

Dry roast Red Chilli, Coriander seeds, Channa Dhal, Sesame seeds, Urad Dhal, Cumin seeds, Peppercorn, Fenugreek, Asafetida and grated Coconut. Allow this mixture to come down naturally and grind to a fine paste. Keep aside.

Heat Oil in a large pan. Sauté Sambhar Onion and Green Chilli for few seconds. Add the Vegetables and fry for few seconds. Stir in Turmeric, Sambhar powder and required Salt; sauté for another 30 sec. Add 1/2 cup Water and Tamarind Juice; cook closed for 15 min or until the Vegetables are soft. Once the Vegetables are done stir in the cooked Rice-Dhal mixture along with the prepared Spice paste. Mix thoroughly and cook closed for another 5 min. Transfer the prepared Bisi Bele Bath to the serving dish.

Temper Mustard, Fenugreek, Red Chilli and Curry Leaves in Ghee and garnish the above Rice.

Serve with Appalam / Chips.

Dabeli Potato Sandwich

Spice Mix

• 1 red chili dry

• 1 teaspoon coriander (dhania) seeds

• 2 cloves (laung / lavang)

• 1/2 inch cinnamon (dalchini)

• 1/2 teaspoon cumin (jeera) seeds

• 4 black pepper

Filling

• 1 cup potato boiled and mashed (aloo)

• 2 tablespoons oil

• 1/2 teaspoon cumin (jeera) seeds

• 1/2 teaspoon salt

• Spice mix which we prepared that should be about 1 tablespoon

• 1 tablespoon tamarind paste (imli)

• 3 teaspoons sugar

• 1/2 cup water

Also Need

• 4 buns

• 2 tablespoons butter for cooking

To Serve

• 1/4 cup roasted and crushed peanuts

• 1/4 cup fine sev available in Indian grocery stores

• 1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces

• 3 tablespoons cilantro chutney (dhania chutney)

INSTRUCTIONS

• For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.

• For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.

• Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.

 How to Proceed

• Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.

• Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.