Bisi Bele Bath

Ingredients: 1 1/2 Cups Toor Dal

1 1/2 Cups Rice (Sona Masouri or Basmati)

Onions | Potatoes | Peas | Carrots | Beans | Green Pepper

(any combination about 1 1/2 cups) cut into large pieces

Paste

1 tbsp Coriander Seeds (or Powder)

3-4 Red Chilies (or 1-2 tsp Red Chili Powder)

1" Piece of Cinamon

1/2 Coconut or 1/4 Copra or 1/2 cup of Coconut Powder

1 Lemon sized ball of Tamarind (or 3 tsp of Paste)

Masala's

2 tbsp Sambhar Powder or Bisi Bele Bath Powder

Salt to taste

Method:

1. Pressure cook the Rice and Dal together with 3 cups of water

2. Dry Roast (no oil) the Coriander, Chilies and Cinamon till slightly darker brown (get a nice smell from the Coriander).

3. Grind the roasted ingredients with the Coconut and tamarind to make a paste (mix powder and paste versions for quicker results)

4. Make a seasoning of Mustard Seeds, 1/4 tsp Haldi and a pinch of Asafoetida in 2 tsp of oil and cook all diced Vegetables for abt 10 min (till soft)

5. Add the Paste and the Rice/Dal mix and the Sambhar Powder. Add 1 cup of water and mix well.

6. Cook on a low flame, mixing often for about 10 mins. The consistency must be mushy.

Optional

Add about 2 tbsp of Ghee to get a more rich Bath.

Fry 50 gms of Cashew pieces in Ghee to top off the dish.

Poppy seeds (Gasakasa) payasam

Ingredients:
Poppy seeds 1\2 cup
Sugar 1 cup
milk 1 cup
coconut paste 1 cup
cashews
pista
badam



Method:

Soak 1\2 cup of poppy seeds in water for 3 hours and grind into a nice paste in blender. Add the sugar,coconut, and milk. Stir well and boil upto 15 minutes. Add ghee fried cashews and pistas for delicious taste.

Chiroti

Ingredients :

• Refined flour (Maida) - 1cup
• Fine Semolina (suji) - 1cup
• Ghee - 1¹/₂cup
• ^{rice flour-1}/₂cup
• Oil for frying
• Salt - to taste

For Badam Milk

• Badam - 40nos
• Half cream milk - 1litre
• Sugar - to taste
• Saffron - few strands

Method of Preparation :

Badam Milk :Soak the badam in hot water for half an hour. Peel and grind into smooth paste. Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.

Chiroti : 
Mix refined flour and semolina with ¹/₂cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.

Mix ³/₄cup ghee and the rice flour into a paste. Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll. Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori. deep fry in refined oil and sprinkle sugar on it. Serve the chiroti's with Badam milk.