A delicious complete and healthy meal of traditional rice, lentils and vegetables.

INGREDIENTS :

Thooyamalli Rice – 1 cup.

Thoor Dal – 1 cup.

Tamarind – 1 lemon size.

Vegetables – Carrot/Beans/Brinjal/Sweet potato/ Curry leaves/Coriander leaves.

 For Masala - Coriander seeds -2 TSP; Cloves – 2 nos.; Cinnamon – 1 inch; Chilis – 10; Kashmiri chilis – 2; Asafetida powder – ½ TSP; Coconut – 1 cup

METHOD OF COOKING :

1. Soak Thooyamalli Rice and dal for 1 hour.
2. Roast all masala items in a kadai and grind it.
3. Pressure cook dal and rice along with the vegetables and little turmeric.
4. Soak tamarind and take extract.
5. In a pan add tamarind extract, asafetida and boil for 10 mts until raw smell of tamarind goes.
6. Then add the grinded masala paste curry leaves and further allow it to boil.
7. Add cooked rice and vegetables dal to this masala and cook for another 5 minutes to make Thooyamalli Bise Bale Bath.
8. Finally temper ghee mustard seeds curry leaves and cashew and add to Thooyamalli Bise Bela bath.
9. Serve hot with boondi and raita.

A popular and flavoured rice recipe made with cooked rice, finely chopped veggies.

INGREDIENTS :

Seeraga Samba rice – 1 Cup.

Ghee.

Salt.

Vegetables – carrot/beans/Capsicum/spring onion.

 For Masala - Pepper powder;Soya sauce;Chili Sause;Paneer.

METHOD OF COOKING :

1. Soak Seeraga samba rice for ½ hour.
2. In a Pan, add ghee and add the soaked samba rice without water. Fry it for 5 mts.
3. Add salt to taste & water – 2 cups.
4. Cook it till done.
5. In a kadai add little oil or ghee and put thinly sliced vegetables along with paneer little spring onion.
6. Fry for 2 minutes and add salt pepper ; soya sauce and chili sauce.
7. Cook for 5 mts.
8. Then add the cooked Seeraga samba rice and fry slowly.
9. Add spring onion for dressing  to serve.

INGREDIENTS :

Mappillai Samba rice – 1 Cup.

Moong Dal Yellow or Green – 1 cup.

Ghee.

Asafetida.

Bay leaves.

Vegetables – Tomatoes/Ginger/Green chilis/ carrot/beans/peas/cauli flower/curry leaves.

METHOD OF COOKING :

1. Soak Mappillai samba and Moong dal for 3 hrs.
2. Heat a pan, add ghee, jeera, ginger, bay leaves, curry leaves, asafetida and gentle fry.
3. Add vegetable and fry for 5 mts.
4. Now add the soaked rice and dhal and add 5 cups of water along with salt to taste.
5. Cook till done (Pressure cook for 7 whistle).
6. Mix well and add coriander leaves and ghee.
7. Serve with side dishes khadi and raita.

One pot rice dish made with rice, variety of vegetables and mildly flavored with various spices in a...

INGREDIENTS :

Kichli samba Rice 1 Cup.

Water 2 cups.

Ghee.

Salt.

Onion Pudina coriander leaves.

Capsicum.

black cardamom.

Bay leaves cloves 2.

Ginger.

Green chilies.

Almonds.

METHOD OF COOKING :

1. Soak rice in water for ½ an hour.
2. Grind pudina coriander leaves cloves ginger green chilies and almonds.
3. In a pan add little ghee and Bay leaves jeera along with grounded masala green paste and fry for 5 mts.
4. Add vegetables except capsicum fry for 2 mts.
5. Add soaked rice and fry for 2 mts.
6. Add 2 cups of water and mix nice nicely add salt and cover the pan.
7. Cook for 10 minutes add little ghee capsicum at the end.
8. Serve with Raita.

Healthy and delicious Masala Bath

INGREDIENTS :

Varagu/Kodo millet  - 1 cup

Ghee, mustard seeds, bay leaves, cauliflower, beans, carrot,onion, potato, tomato,Corriander leaves.

To fry and grind for masala (Grinding mix)oil, corriander seeds, cumin seeds, star anise, black cardamom,cinnamon, til, dry coconut, red chillis, pepper.

METHOD OF COOKING :

1.Fry the Grinding  mix and make masala powder.

2.In a pressure pan, pour ghee add mustard seeds, bay leaves and saute the  mix.

3.Add onion and fry for 5 mts. Add tomatoes and grounded masala powder along with chilli and turmeric powder.

4.Saute for few minutes .

5.Add vegetables and saute for few minutes.

6.Now add soaked millet rice and 2 cups of water and mix it nicely and pressure cook for 10 mts.

7.Masala Bath will be ready and Serve with chutney.