Tomato Rice

Tomato rice is one of my all time favorites. I can finish my lunch with tomato rice and a salad or raita,but hubby heats this combination. I have tried  a few varieties of tomato rice, this one is a bit different then those recipes. May be because of that red chilli and coriander powder. This is my first recipe for this week under Make a meal theme. 
                                                                              

In this meal I served tomato rice with
Curd rice,
Semiya payasam,
Beetroot and sprouts stir fry (will post soon)
Vankaya pachadi (will post soon)
Pappad 
You can serve this tomato rice with cucumber raita and simple potatao fry to make the meal even more simple. You can just enjoy tomato rice with raita that's your choice..
My other tomato rice recipe
Tomato Biriyani recipe
                                                                               

Let's check the recipe....
INGREDIENTS:---
Rice  ----  1 cup (basmathi rice)
Tomatoes  --- 2 medium size
Ginger  --- 1/2 inch piece
Garlic  ---  5 cloves
Onion  --- 1 medium finely chopped
Red chillies  --- 3
Coriander seeds  --- 1 tea sp
Cumin seeds  --  1/2 tea sp
Oil  ----  1 tea sp
Butter  --- 2 tea sp
Cinnamon --- 1 inch piece
Cloves  --- 4
Bay leaf  --- 1
Star anise --- 1
Cashew nuts --- 6
Raisins  ---  6
Salt to taste
                                                                              

METHOD:---
1. Add two cups of water, cardamom, cinnamon,cloves, star anise to rice,cook till done and spread on a plate to cool.
2. Chop tomatoes and sprinkle with little salt and cook till soft, set a side to cool.
3. In a pan dry roast red chillies, coriander seeds, cumin seeds till golden, remove and grind in to a coarse powder and set a side.
4. Now add ginger and garlic to the cooked tomatoes and grind in to a smooth paste.
5. Heat oil and butter in a pan add cashews and raisins fry till golden remove and set a side.
6. Now add chopped onion to the same oil, butter mixture fry till golden then add tomato paste and cook till the tomato past become thick and oil comes out from the sides.
7. Add rice to the tomato mixture, sprinkle salt to taste, red chilli coriander and cumin powder and give a good stir .
8. Add golden fried cashews and raisins to the tomato rice mix well to combine everyting
Serve hot with any raita or with curd rice and vegetable stir fry, pappad.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71 

M For Mishti Pulao

My today recipe is traditional Bengali rice dish which is a very favorite in every household for special occasions. This Bengali style pulao is rich and very fragrant pulao with a bit sweet taste. Mishti Pulao is also known as Holud Pulao or Basanti Pulao may be because of it's bright yellow color. I never tried a pulao with sweet taste, when I first saw this recipe in Deepasri's blog had a doubt. Whether we can accept that sweet taste in pulao or not. But that mild sweet taste makes this Mishti pulao more delicious. Usually gobindo bhog rice is used for this particular pulao but we didn't get this rice here so I used basmathi rice.  Making of this pulao is also a bit different then other pulao's.
                                                                       

So let's check the recipe.......
Recipe adopted from  Deepasri's Hamaree rasoi
INGREDIENTS:---
Gobindo bhog rice or Basmathi rice  ---  2 cups
Fresh green peas   ---  3/4 cup
Sugar   ---  3 tab sp
Raisins  --- 1/4 cup
Cashew nuts  --- 1/4 cup
Ginger  --- chopped 1 tab sp
Turmeric powder --- 1 and half tea sp
Cinnamon   ---  1 inch stick 2
Cardamom   ---  3
Black cardamom  -- 2
Javitri phool  --- 1
Cloves  ---  4
Black pepper corns  --- 8
Bay leaves ---  3
Salt to taste
Ghee  ---  4 tab sp
METHOD:---
1. Wash rice and drain the water and add turmeric powder to rice mix well now spread this rice on a clean cloth or a paper and place this rice in a sunny location to dry the rice.
Leave the rice to dry for half an hour, just to dry the extra moisture, this helps to hold the yellow color on rice. 
2. Heat ghee in a pan add bay leaves and all whole spices and let the whole masala s splutter then add cashew nuts and raisins fry for a while.
3. Now add fresh green peas and rice to the pan, add salt and sugar now stir fry this rice  till you can see the little brown color on rice grains.
4. Add four cups of water mix well and bring to a full boil in a high flame then keep the flame in low, cover and cook till done, this will take 15 minutes time.
if you are cooking it in a pressure cooker after the full boil in a high flame keep the heat low and cover the cooker lid and cook for two whistles and switch off the heat 
Serve Mishti pulao with Aloo er dom or any spicy curry...  

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K for Khichuri - Bhoger Khichuri

For the 11th day of this Journey through the Bengali cuisine, today Alphabet is K. My recipe for K is Khichuri. Khichuri is a comfort food which is very popular all over India but with  very small variations. But I recently came to know that Khichuri means vegetable upma which is made with semolina and vegetables. And the Khichuri which is made with rice and moong dal is known as Pongal a very favorite breakfast.
                                                                 In Andhra cuisine We also call Khichuri as Pongali or pulagam Which is made with rice and moong dal. The difference between Pongali and pulagam is the seasoning. For Pongali we gave a tadka with ghee, cumin seeds, pepper corns, chopped ginger, curry leaves, asafoetida. This type of Khichuri we make for bhog (to offer God), if not for bhog we can add chooped green chillies in the tadka. Now the second one is Pulagam, for this we gave only cumin and ghee tadka and this is a special dish on Bhogi day (A day before Sankranthi). We serve this with a chutney and mixed vegetable curry(Kalagura) and a pulusu ( A tangy tamarid gravy with vegetables. 
                                                                     In Bengali cuisine two types of Khichuri 's  they make one is bhuna khichuri. Bhuna khichuri is a little spicy version,which is made with lightly roasted moong dal and rice with a freshly ground spice powder and vegetables. This is a comfort food and a perfect one pot meal. this is not for bhog (if I am not mistaken).
                                                                      The other Khichuri and my today recipe for K is a Bhoger Khichuri. This Khichuri is specially made on special puja days like Saraswathi puja and Durga puja and that will be the bhog to Ma Durga (Goddess durga). This Khichuri is also made with rice, moong dall and vegetables. Khichuri is served with Labra, chutney And Begun bhaja
                                                                       

So let's check the recipe.....
Recipe adopted from  ---  Home makers diary
INGREDIENTS:---
Basmathi rice   --  1 1/4 cup
Moong dal ---  3/4 cup
Patato  -- 1 medium cut in to cubes
Cauliflowder  ---  1/2 cup ut in to small pieces
Fresh green peas  --  1/2 cup
Tomato --- 1 medium chopped
Ginger ---  2 inch piece grated
Cumin powder --  3/4 tea sp
Coriander powder --- 3/4 tea sp
Ghee  ---  1 tab sp
Bay leaf  ---  1
Dry red chillies  -- 2
Cumin seeds ---  1/2 tea sp
Cardamom -- 2
Cloves --- 2
Cinnamon  -- i inch piece
Turmeric powder  --- 1/4 tea sp
METHOD:---
1. Dry roast moong dal in a pan, wash and soak in water for a while the start boiling with 5 cups of water, grated ginger and turmeric powder.
2. Once the dal is half cooked add chopped tomato and all other vegetables, salt to taste mix well and cook for 7 minutes in a medium heat.
3. Now wash rice and add to the boiling lentils and vegetables, check the seasoning and adjust the salt.
4. When the rice, dal and vegetables are cooked well, heat ghee in a pan add whole garam masla, bay leaf, cumin seeds fry for a while and add cumin powder and coriander powder and 2 tab sp of water and cook till oil separates from the sides and add this seasoning to Khichuri and mix well to combine every thing well.
pour some more ghee on top, if you like fry some cashew nuts and coconut pieces in ghee and pour them on top of the Khichuri
Offer this Khichuri to God and serve...
Serve hot with Labra, chutney and bhaja
Note:-- if you want to cook this khichuri in a pressure cooker after you add all the spices and masalas close the pressure cooker lid and cook for two whistles...

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Methi - Mutter wara chawaran (Sindhi Style Methi -Mutter Rice)

After a three months break I have joined Blogging Marathan this monyth. This month I am going to do third and fourth week. My third week theme is meal plan, for this theme my first recipe is a rice recipe from Sindhi cuisine.
                                                       Usually I make Methi rice with fresh fenugreek leaves, whole garam masalas and ginger garlic paste. In my recipe the fresh fenugreek leaves flavor was dominated by all these masalas. Then in last BM meet Vaishali made this rice with fresh garlic and told me that we can replace the fresh garlic with fresh fenugreek leaves. I adopted this recipe from her, this rice was totally flavored with fresh methi leaves and no other masalas were dominated!. You can use dry fenugreek leaves (kasoori methi) also but the flavor will be little different. Other then green peas you can use fresh green chana (hara chana)..
So lets check the recipe...
INGREDIENTS:---
Rice  --  1 cup
Fresh methi leaves --- 1/4 cup
Fresh green peas  ---  1/4 cup
Garlic chopped  ---  1 tsp
Green chilli chopped ---  1 tea sp
Turmeric powder --- 1/4 tea sp
Oil   ----  2 tsp
Mustard seeds  ----- 1 tea sp
Salt to taste
METHOD:---
1. Heat two cups of water in a pan and bring to full boil
2. Heat oil in a pressure pan add mustard seeds and let them splutter.
3. Add chopped garlic and let it fry till golden then add chopped green chillies and methi leaves let them fry for a while.
4. Now add green peas, rice and turmeric powder, salt to taste mix well and add boiled water give a good stir and close the pressure pan lid and cook for three whistles. 
Switch off the heat and let it sit for a while and then open
you can cook this in a rice cooker or in a pan on stove top...
Serve hot with Sindhi Alloo, pickle and chaas (butter milk)
FOR SINDHI ALLOO:--
Potatoes  --- 4
Oil   ----  4 to 5 tea sp
Turmeric powder  ---  1/4 tea sp
Red chilli powder  --  1/2 tea sp
Coriander powder  ---  1/4 tea sp
Dry mango (aamchoor)powder --- 1/4 tea sp
Salt to taste
METHOD:---
1. Peal the skin and cut the potatoes in to small cubes.
2. Heat oil in a frying pan add potatoes and sprinkle salt cover and cook in a low flame till soft.
3. Remove the extra oil and sprinkle turmeric powder, red chilli powder, coriander powder, dry mango powder mix well cover and cook foe 2 minutes.
Remove and serve garnished with coriander leaves.
Not only with methi -mutter rice this potato curry will be good side dish with curd rice and tomato rice also..

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Bisi Bele Bath

From the central state of India Madhya Pradesh Today I am landing in to a southern state Karnataka. One of the oldest surviving cuisine with lot's of different flavors and wide variety of vegetarian recipes. One of my favorite cuisine, I adopted some flavors from this wonderful cuisine in to my daily cooking. Even some recipes became regular in my every day cooking, some recipes are favorites at home. Like soppina saru, ragi mudde saru, sabsige soppina rotti, akkirotti many more like this. Specially Bisi bele bath, chitranna and vangi bath will be in my weekly menu. Some how I didn't post bisi bele bath recipe till date. So thought this is the right time to post my family favorite recipe. 
                                               For today post I made a mini thali with Bisi bele bath,Shevige payasa, Mosaranna, Uddinavada, sandige.
Sevige payasa  ----  Vermicelli Kheer (payasam)
Mosranna  ---  Curd rice
Uddinavada  ---  Uzlundu vada/ Garelu
Sandige  ---  Rice crackers (home made)
That Pickle is Lemon and bittergourd pickle(recipe will be coming soon)
So let's check the Bisi bele bath recipe...
INGREDIENTS:---
 Rice --- 1 cup
Tour dal --  1 cup

Tomato   ---  1 finely chopped

Mixed vegetables  ---  1 cup like carrot, beans, green peas, potatoes, eggplant, pumpkin

Jaggery   ----  1 tab sp grated

Bisi bele bath powder  -- - 1/4 cup
Ghee   ---- 1 tab sp

Ground nuts  --  1 tab sp

Cashew nuts  ---  6Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp

Salt to tasteGhee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)

METHOD:---

1. Wash add 2 cups of water ot dal and pressure cook for 4 whistles switch off the heat and set a side to cool.

2. Now cut all the vegetables carrots in to rounds and other vegetables in to one inch pieces, add peas, a pinch of turmeric powder 1/4 tea sp salt, add 1 cup water and boil till vegetables are tender.

3. Wash rice and add 2 and half cups of water and cook for three whistles, switch off the heat and set a side.

4. Soak tamarind in enough warm water and squeeze the tamarind juice with one cup water. 

5. In a pan take chopped tomatoes with tamarind water add 1/4 tea sp salt and cook till tomatoes are soft then add grated jaggery bring to full boil.

6. Now add bisi bele bath powder, boiled vegetables and cooked dal keep the flame low and cook for 5 to 7 minutes till the flavors are blend well together.

7. Add cooked rice to this vegetable mixture mix well keep cooking in a low heat mix in between to ensure that there are no lumps.

8. Add enough water to make semi solid, keep the flame very slow cook for 15 minutes.

9. By the time heat ghee in a pan add mustard seeds and let then crackle then add asafoetida, groundnuts, cashewnuts fry till golden then add curry leaves and add this tempering to Bisi bele bath.

Mix well and serve hot with pappad, chips or any thing you like

Note: I used home made Bisi bele bath powder which the recipe is coming soon you can use MTR Bisi bele bath powder also.

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Spinach And Mushroom Risotto

My final recipe for this week under vegetarian Italian dinner is a very popular Risotto. Risotto is a rice dish which is normally made for dinner. Rice is cooked in a stock on a low heat by stirring continuously. Adding little by little stock and keep on stirring the rice to cook, it releases the starch in the rice and makes the risotto distinctive creamy. You can add vegetables like broccoli, dried mushrooms, fresh mushrooms, pumpkin, green peas, spinach corn and many more like this. Today I used a combination of spinach and fresh mushrooms..
So let's check the recipe... 
INGREDIENTS:---
Mushrooms  ---- 200 grams
Spinach  ---   1 bundle
Olive oil --- 1 tab sp

Butter  ----  30 grams

Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced

 Vegetable stock ---2 and 1/2 cup s
Cream ---- 4 tsp
Parmesan cheese --- 50 gms finely grated

Lemon juice   ---  from one lemon
                                                                      

METHOD:---

1. Clean and wash spinach for two to three times, chop and set a side.

2. Wash mushrooms well and cut in to bite size slices and set a side.

3. Heat butter in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
4. Now add the rice and stir for a few minutes or till rice coated with fat.
5. Add 1/4 cup stock and start cooking in a very low heat, let the rice absorb the stock  then start adding the stock little by little.

6. Let the rice absorb the stock before you pour the next, keep stirring every time you add the stock. Continue till rice is cooked, this process will take 20 minutes.

7. Heat olive oil in a other pan add mushrooms and stir for 2 minutes then add chopped spinach and cook till mushrooms are tender cook in a low heat.

8. Now add mushroom and spinach mixture to risotto mix well. 

9.Finally add grated parmesan cheese, cream and lemon juice mix well switch off the heat and serve with any salad and juice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Chettinad Vegetable Biryani-- Kaikari Biryani

Chettinad Vegetable Biryani (kaikari biryani) this the recipe given by Valli for this month Indian Cooking challenge (ICC). There are many biriyani recipe in Tamilnadu region with the influence of Muslim community. I was trying to make all this Tamilnadu style biryani recipes. they are all almost same recipes with little difference in  using masalas. Most of this biryanis are meade with meat like chicken or mutton. But this typical Biryani is made with vegetables which is well known as Kaikari biryani, kaikari means vegetables in Tamil. For this biryani we need few special ingredients...
Marati moggu...  This is a spice looks like clove but not clove check the picture here .
About jeera samba rice this is a short grain rice smells like jasmine rice. This variety of rice available in Tamilnadu specially. In this region people like to make biryani with this rice only. Usually I soak basmati rice for 10 minutes for biryani but this rice need to soak at least for half an hour other wise rice won't cook properly this is my experience. So soak jeera samba rice for half an hour.
Onion for this biryani better use shallots that gives a typical taste and flavor to the biryani. If you didn't find shallots then continue with normal onion   

Recipe source from here
Let's check the recipe........
INGREDIENTS:---
Jeera samba rice  ---  1 and half cup
Mixed vegetables  ---  1 cup (carrot, beans, green peas, cauliflower, potato)
Shallots  ----   3/4 cup ( chinna ullipayalu, sambar onion)
Tomatoes  ---  1 chopped
Green chillies   ---  2
Ginger garlic paste  -- 1 tab sp
Red chilli powder  ----  1 tea sp
Coriander powder  ---  1 tea sp
Tirmeric powder  ---  a pinch
Mint leaves  ---   hand full
Coriander leaves  ----  1/4 cup chopped
Cashew nuts  ---  10
Ghee  ---  1 tab sp
Salt to taste
Water  -----  2  1/4 cup
FOR TEMPERING:--
Bay leaves  ----  2
Cinnamon   --- 1/2inch pieces 2
Cardamom  ---- 2
Cloves   --- 3
Marati moggu  -- 1
Star anise (anasa puvu)  -- 1
Black stone flower (biryani rati puvu) --- little (apinch)
Mace (japatri) --  1/2 
Oil  ----  1 tab sp
METHOD:---
1. Wash and soak rice for 30 minutes.
2. Wash and cut the vegetables in to 1/2 inch cubes and cauliflower in to small florets, keep the green peas ready.
3. Peel and chop shallots, cut the green chillies in to two chop tomato and set a side, wash and chop mint and coriander leaves set a side.
4. Heat ghee in a pan and fry cashew nuts in to golden remove and set a side.
5. Add oil to the same pan add add the whole spices for tempering and saute for one minute.
6. Add chopped shallots, green chillies and fry till onion turn light golden.
7. Then add ginger garlic paste and saute till raw small goes then add vegetables and coriander and mint leaves, saute for one minute.
8. Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder mix well and cook till tomatoes are tender.
9. Now add salt to taste and water bring to a full boil.
10. Drain the water from rice and add rice to the vegetables mix well to combine every thing. cover with a lid and cook till done. 
If you are cooking this biryani ni a pressure cooker then cook for 3 whistles.
Remove from the heat and let it sit for 10 minutes, then open.
Garnish with fried cashew nuts and serve with onion raita.

Menthesoppu Avarekaalu Bhath

Avarekaalu I started using this beans from last 15 years. We used to go market for this in the morning 11 o clock and come back home in the afternoon. I used to buy 3 to 4 kilos of avarekai, me and my friend use to sit in the afternoon to peel the avarekai side by we use to chat all stories. That was the fun peeling the avarekai, and the full month we use to make lots of avarekai dishes. specially avarekai saru and ragi mudde is a favorite at home. Avarekai huli and soft dosas and avarekai akki tari uppitu is for breakfast are must dishes. Rice dishes like avarekai chitranna and menthesoppu avarekaalu bhath are the best choice for lunch box.
                                                                         You can buy Avarekai in season and freeze them to use for year long. Check my post how to store green peas, you can store Avarekaalu like this for long time.

Now let's check the recipe.......
INGREDIENTS:-----
Avarekaalu (mochakottai fresh) ---   1/2 cup
Methi leaves (fenugreek leaves fresh) ---- 1/4 cup
Rice   ---  1 cup
Ghee  ---  2 tab sp
Oil  ----  1 tab sp
Onion  ---  1 big
Salt to taste
Water   ----  2 cups
For Masala :----
Grated coconut ---2 tabsp
Green chillies  ---  2
Cinnamon ----  2 inch stick
Cloves  ----   4
Onion  --- 1 medium
Ginger  ----  2 inch piece
Cloves  ---    6
METHOD:---
1. Wash and chop methi leaves, wash and keep avarekaalu ready.
2. Grind all the ingredients given for masala with little water in to a smooth paste and set a side.
3. Cut onion in to slices, heat ghee and oil in a pressure cooker add chopped onion and saute till transparent.
4. Then add chopped methi leaves and avarekaalu saute for a while and add ground masala paste, fry till raw smell goes.
5. Add rice mix well and add salt to taste, two cups of water mix well cover and cook for two whistles.
Switch off the heat and let it sit for ten minutes then open and mix well.
Serve hot with raita.
Let's check Blogging Marathon page

Takkali Biryani (Tomato Biryani)

One more biryani recipe from Tamil Nadu Which I frequently hear from my friends. I don't use tomato in biryani because I think if we use tomato in biryani that will turn mushy and with more moisture. But when I tried this we just like this with that fennal flavor. This is my final recipe for this week under Biryanis theme. 

Let's check the recipe.......
INGREDIENTS:---

Jeeraga samba rice (jeera rice)   ----   1 cup

Water     ----   1 cup

Coconut milk   -----   1/2 cup

Tomato    ----   2 medium size

Onion   -----   1 medium

Red chilli powder   ----  1/2 tea sp

Salt to taste

Turmeric powder  ---  1/4 tea sp

Small onion (sambae onion)  ---   6

Ginger    -----   1/2 inch piece

Garlic cloves   ----  4 cloves

Fennel seeds   ----  1 tea sp

Mint leaves  ----   15 leaves

Oil   ----  2 tab sp

METHOD:----

1. Wash and soak rice in one cup water for 15 minutes.

2. Puree the tomatoes and set a side.

3. Take sambar onion, ginger, garlic and fennel seeds and grind in to a smooth paste.

4. Chop onion and mint leaves and set a side.

5. In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.

6. Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.

7. Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.

8. Mix well and add coconut milk and rice mix well and cover with the lid and cook for  one whistle and keep the heat low for 10 minutes, switch off the heat.

Serve hot with onion raita.

Kerala Style Egg Biryani

For the third week this month BM my theme is Biryani. Biryanis are all time favorite meal at home. I feel that is easy to make and it is a perfect one pot meal if we add some vegetables to it. I don't need any side dish if we make it little spicy, I can enjoy my biryani just with a cup of curd. To day my biryani recipe is comming from Kerala (Malabar). 
                                                                 I used to make Biryani  every Sunday but now it is reduced to once in a month, because tummy is not accepting spices any more. Normally I make egg biryani with boiled eggs. But thisMalabar(Kerala) egg biryani is different then mine which has a flavor of fennel seeds, with omelete bite size pieces.
INGREDIENTS:---
For omelete:---
Eggs ----   2
Grated coconut  ----   1 tab sp
Onions  -----   1 medium
Chilli powder  ----  1/4 tea sp
Green chillies ----   2 chopped
Salt  to taste
Oil  1 tab sp (coconut oil preferably)
For Masala :---
Onion -- 1 big chopped
Ginger garlic paste  ----  1 tea sp
Green chillies -- 2 chopped
Garam masala  --- 1 tea sp
Fennel powder  ----  1/4 tea sp
Tomato  --- 1 medium chopped
Coriander leaves  ---  1 tab sp chopped 
Mint leaves  ---- 1 tab sp chopped
Salt to taste  
Oil   --- 2tab sp (coconut oil preferably)
For rice:--
  Basmati rice  ----   1 and half cup
Onion   ---- 1 mediun chopped
Green chilli  ----  2 chopped
Ginger garlic paste  ---  1/2 tea sp
Cinnamon  ---  2 inch piece
Cardamom ---  2
Cloves  ----  2
Lemon juice  ---  1 and half tea sp
Ghee  ---  1/2 tab sp
Salt to taste
For garnishing:
Hard boiled eggs -- 2
Coriander and mint leaves  --2 tab sp chopped
A hand full Cashew nuts and raisins fried
METHOD:---
1. Combine all the ingredients which is given for omelet mix well to combine every thing.
2. Heat oil in a pan , pour the egg mixture and make an omelet, when cooked remove from pan and cut in to bite size pieces, set a side.
For Masala:--
1. Heat oil in pan add chopped onion and fry till golden, then add chopped green chillies, ginger garlic and fry for a while.
2. Now add chopped tomato and cook for few minutes and add Garam masala, fennel seed powder, salt to taste, chopped coriander and min mix well and add omelet pieces, mix well, remove from fire and set a side.
For rice:---
 1. Heat ghee in a pan add cardamom, clove and cinnamon fry for a while then add chopped onion and fry till onion turns in to transparent then add ginger garlic, green chillies and fry for a while.
2. Wash and drain all the water from rice and add this rice  and stir for 2 minutes then add lemon juice,salt to taste, 2 cups of water bring to full boil cover and cook till rice is done.
Assembling the Biriyani:--
In a heavy bottom or non stick pan first make a layer with egg masala and spread the ricein to a layer on the top of the masala like this make layers with rice and masala.
Top layer should be rice. finally sprinkle with chopped coriander and mint leaves and some fried dry fruits and cover with a tight lid.
Heat a dosa tawa or a chapati pan, reduce the heat to low and place this biriyani pan on that dosa pan and cook for 15 to 20 minutes in a very low heat
Serve garnished with hard boiled eggs, fried onion and dry fruits.
Serve with pickle, raita and pappad.
Notes:-
If you use coconut oil for masala and omelet that gives a authentic flavor to  biriyani other wise you can use sunflower oil.
You can increase the eggs for omelet according to your like I use 2 you can make the to 4 eggs.
  And make little thick omelet  if you make thin omelet it will brake and turn in to burji.
Once biriyani is fineshed keep it like that covered for another 15 to 20 minutes.
 Let's check Blogging Marathon page

Ambur Veg Biryani

Biryanis in South India is little different then North Indian biryani's. As this dish is not originated from India but very much popular In all over India and of course all over the world. In South India biryani recipes will change according to the region. In Tamilnadu biryani is much more popular in Muslim community. One of the most popular biryani in Tamil Nadu is Ambur Biryani. Ambur is a town in Vellore District of Tamil Nadu which comes on National Highway Chennai to Bengaluru. This town is famous for it's leather industry so Ambur is one of the important industrial area in Tamil Nadu. Apart from it's industrial impotence Ambur is very much popular for it's biryani. Ambur biriyani is developed by Arcot Nawabs, since this area is ruled by Arcot Nawabs.

                                                                        Ambur biriyani is originally made as a non-veg biryani with mutton or chicken and served with a non-veg gravy, onion raita and a sweet dish like gulab jamun, gajar ka halwa. This biryani is a must dish in Muslim weddings and special occasions. Specially rice they use for this biriyani is not basmathi rice they use jera samba (jeera rice) in the original recipe. This rice is a short grain rice which has a smells  like basmathi rice. So this rice is one important ingredient for this Ambur biryani and second thing is the masala which they freshly grind and add to the biryani.

                                                                So here I chanegs the very famous non-veg biryani to veg biryani.. Hubby said that is perfect the flavor and taste but only missing is meet in it :)
Any way let's check the recipe.........     
INGREDIENTS:-- Jeeraga samba Arisi (jeera rice)  ---  1 cup
Onion   -----   2 big
Tomato  ----  1 big
Soya chunks  ---  15 chunks
Red chilli paste  ---   1 tab sp
Ginger paste  ----   1 tea sp
Garlic paste  ---  1 tea sp
Mint leaves  ---  1 tab sp chopped
Coriander leaves  ----  1 tab sp chopped
Salt to taste
Water ---  2 cups
Curd   -----  3 tabsp
Lemon juice from one lemon
Cooking oil   ----   4 tab sp
cinnamon   ----  2 inch piece
Cloves   -----  4 cloves
Cardamom  ---  2
METHOD:--
For red chilli paste soak 6 red chillies in warm water for 10 minutes and grind in to a fine paste and set a side.
Soya chunks.. Boil water in a pan add soya chunks boil for a while and switch off the heat and leave them a side to double in size.
chop onion and tomato and keep them ready..
1. Now heat the oil in a pressure cooker when oil is hot add cinnamon, cloves, cardamom then add ginger garlic paste fry till raw smell goes.
2. Add red chilli paste and squeeze soya chunks and add them to masala and  mix well to coat the masala.
3. Now add onions fry till onions become transparent then add chopped tomato and cook till tomato become mushy.
4. Add chopped mint and coriander leaves, salt to taste mix well to combine every thing.
5. Add curd, lemon juice and two cups of water bring to a full boil.
6. Wash and drain all the water from rice, add to the boiling water mix well adjust the salt cover with cooker lid. cook in a medium heat for two whistles reduce the heat to low and leave it for 10 minutes.
Switch off the heat and leave it like that for ten more minutes then open.
Serve hot with raita.
Let's check Blogging Marathon page

Lemon Methi Rice

I wanted to post a juice recipe for today's lemon recipe. But in the last movement I changed my post. Because I got some fresh methi leaves in the market today so I decided to make this delicious Methi Lemon rice.

                                                     This is  little different then normal lemon rice. Fresh chopped methi leaves gives a wonderful flavor. Methi and lemon flavors blends very well with the food, means the combination goes well. And the seasoning with ground nuts and channa dal gives acrunchy texture to the rice. Totally this is a flavor full and perfect dish for lunch box too.

Let's check the recipe

INGREDIENTS:--

Methi (fenugreek leaves)  ---  1 and half cup chopped

Onion  ---  1 medium chopped

Lemon juice  ---  2 tab sp

Oil   ----  2 tab sp

Ground nuts ---  1/4 cup

Musterd seeds  ---  1/4 tea sp

Channa dal  ----  1/2 tea sp

Dry red chillies  ---  2 broken

Curry leaves  --- 1 spring

Salt to taste

Grated coconut  --- 1/2 cup

Green chillies  ---  3

Lemon juice  --  2 tea sp

Turmeric powder  ---  1/2 tea sp

Rice  ---  1 cup

METHOD:---

1. Grind grated coconut and green chillies with turmeric powder and lemon juice in to a coarse paste. If required you can add a tab sp water and set a side.

2. Cook 1 cup rice with two cups of water and spread on a plate to cool.

3. Heat oil in a pan add mustard seeds let them splutter then add ground nuts, channa dal, broken dry red chillies, curry leaves fry for a while then add chopped onion and fry till onion turns transulent.

4. Now add chopped methi leaves and fry for 4 minutes then add ground masala and fry till oil separates from it.

5. Add two tab sp lemon juice, salt and switch off the heat mix well.

6. Add cooked rice to this methi and lemon mixture, mix well to combine every thing.

Serve with onoin pakoda or mirchi bajji
Let's check Blogging Marathon page

Kaha Bath Sri Lankan Yellow Rice For S

Sri Lankan cuisine  is base on two main ingredients one is coconut and the other one is Rice. rice is a staple food for Sri Lankan's, They use rice in many ways from break fast to dinner. Rice and curry is most important in their meal. Plain rice served with many curries and side dishes. Other then plain rice they make some flavored rice like Kiri bath(Milk rice), Kaha bath (yellow rice ). My today's recipe is Sri Lankan Kaha Bath (Sri Lankan Yellow Rice.)

                                                                    

INGREDIENTS:---

Rice   ---- 2 cups

Turmeric powder  ---  1/4 tea sp

Cloves  --- 2

Cardamom  ---- 2

Cinnamon stick ---  1 stick

Onion  --- 1 small chopped

Garlic ---  1 clove chopped

Ginger  ----  1 tea sp chopped

Butter  --- 1 tab sp

Salt to taste.

                                                                  

Recipe adopted from HERE

METHOD:--

1. Wash rice and add 2 cups water and start cooking in a pan, bring to a full boil and reduce the heat and let it cook in a slow heat.

2. In the mean while heat butter in a other pan add cloves, cardamom, cinnamon and hopped onion, chopped garlic and ginger fry for a while.

3. Now add turmeric powder mix well and add this seasoning to rice.

4. Add salt to taste mix well cover and cook till done.

Remove from heat and serve hot with Cashew curry.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

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Koshari National Dish Of Egypt For E

To day the fifth day we are going to a take culinary trip to Egypt. Egyptian cuisine is one of the ancient cuisine. They use a lot of vegetables and legumes in their cooking because of the rich Nile valley and delta they produce large quantities of vegetables and lentils. Fava beans chick peas and onion will take a main part in this cuisine. In Mediterranean and  Nile river fish also consumed inn their cuisine. Bread will be eaten with almost all meals.

                                                       Usually Egyptian main course will be  mashed beans and a bean stew and with a rice dish this rice dish is called as Koshari. Which is a mixture of rice, lentils and pasta (macaroni). Koshari is a National dish of Egypt and very popular too. Koshari is usually served with a spice Tomato sauce and fried brown onion. Some times they served this with chicken. Some times spaghetti also used in the place of macaroni. And the dish was garnished with boiled chick peas. In olden days this dish is very popular among laborers and workers. Now you can find this in any restaurant, even in a road side food stall.  This is the one dish I found vegetarian in Egyptian cuisine, because they use any animal fat in this. This is my to day recipe For E from Egyptian cuisine.

INGREDIENTS:--- 

Olive oil  ---  2tabsp

Rice  ---  1 cup ( they don't use basmati rice, they have a medium grain rice their that looks like almost our ponni rice but little thick the ponni and little sticky (I feel). So for today I use Ponni rice. you can use any medium grain rice.

Macaroni --- 2 cups or you can use Vermicelli 

Vegetable stock  --- 2 cups

Garlic --- 10 pods chopped

Cumin  --- 1 tea sp

Bay leave  --- 1

Salt to taste

FOR TOMATO SAUCE:--

Olive oil  --- 2 tab sp

Onion -- one small finely chopped

Garlic   --- 4 cloves minced

Tomato puree  ---  400 ml

Bahart spice blend --- 2 tea sp ( this is a spice mix what we get in Middle eastern countries this smels like our garam masala, so you can use garam masala + red chilli powder in place of this masala.)

Red chilli flakes  ---  1/4 tea sp (optional)

Red wine vineger -- 1 tabsp

Salt to taste 

Pepper powder  --- 1/2 tea sp

Fride onion ---  from 2 larg onions

Boild chick peas  -- a hand full for garnishing. 

METHOD:---

1. Heat olive oil in a pan, add rice and fry for 2 minutes then add vegetable stock bring to a boil reduce the heat and cook till done.

2. In a other pan rinse lentils  add 2 cups of water and cook till lentils are soft but not mashe.

3. Cook macaroni or vermicelli  till done drain the water set a side and let it cool.

4. Now Heat oil add cumin, garlic, and bay leaf fry for a while and add rice, lentils, pasta or vermicelli, toss to combine well.

FOR TOMATO SAUCE:--

1. Heat oil in a pan add onions and fry till soft then add garlic and saute till golden brown, add tomato puree, baharat, salt and pepper to taste, red chilli flakes, red wine vinegar, bring to a boil and reduce the heat cover and cook for 20 minutes stirring occasionally.

For serving scoop out the rice in to a palate sprinkle little baharat top with some spiy tomato sauce and garnish with fried  onion and chick peas and serve warm. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Kamala Pandu Pulihora (Orange Pulihora)

I have noted this recipe from a TV show. Because this month my theme fro last week is cooking with fruits. We have to cook three recipe using any one particular fruit. I have chosen Orange (kamala pandu )for this theme. Orange is my favorite fruit, specially Nagpur orange.

                                                          When I saw this theme in BM 34  first I thought of making recipes with pineapple. but when I saw this recipe in that TV show, I changed my ingredient to orange. Then i searched for the other two recipes so here is my first recipe with the theme of Cooking with fruits with Orange...
INGREDIENTS:---
Rice   ----  2 cups
Fresh orange juice (kamala pandu rasam) -- 1/4 cup
Orange zest ---   zest of one orange 
Salt to taste
Oil   ---  2 tab sp
Turmeric powder  ---  1/4 tea sp
Chana dal  ---   1tab sp
Peanuts ---- 1 tab sp
Cashew nuts ---  1 tab sp
Mustard seeds  ---   1 tea sp
Green chillies  ---  4 slit
Curry leaves    ----  few springs
Asafoetida   ---   1/2 tea sp
METHOD:---
1. Wash rice and drain all the water and add four cups of fresh water cook till done. Or can cook rice in a pressure cooker for three whistles.
2. After few minutes open the lid and shift the rice in to a wide plate and spread the rice evenly to get cool.
3. Heat oil in a pan add mustard seeds let them splutter then add peanuts, cashewnuts, chanadal, green chillies, curry leaves fry till peanuts turn in to golden then add asafoetida and turmeric powder give a good stir and switch off the heat.
4. Now add orange juice, orange zest, salt to taste mix well.
5. Add cooked rice to this and mix well to combine every thing
Serve hot
Note:---
1. For this recipe use only fresh orange juice and that should be sour.
2. If you find your orange juice is not sour enough then you can add a tab sp of lemon juice to the orange juice.
3. If you use only orange juice you don't get a good flavor of orange in the rice, so that I aded orange zest to make the pulihora more orange flavor.
 Let's check the blogging marathon page Here


 

Capsicum rice

Capsicum rice is a easy to make recipe with freshly ground spice powder. Freshly ground masala gives a wonderful flavor to this rice and capsicum pieces will give a crunchy texture. This capsicum rice will be a perfect choice for lunch box or a quick lunch.

                                                                    The main ingredient in this recipe is capsicum, Capsicum is Such a wonderful vegetable which contain lots of water and very very rich in C vitamin. When I was searching for Bell pepper recipes for this month BM. I found many interesting facts about this vegetable. Because I don't use capsicum as much in my cooking or in my salads. But when I read about this vegetable I was relay surprised. This is a perfect choice for salads, because capsicum doesn't have  much calories( 1/2 cup that is nearly 75 gms of chopped capsicum had 30 calories) only with 0.2gm of fat and rich source of iron. So if you like the flavor can use this wonderful vege in your salads instead of making malai gravy.

                              For this rice recipe masala powder is important so use freshly ground masala powder,don't over cook the capsicum. You can use Basmati rice for this recipe or can use normal rice also, and also can  make this with left over rice. Use color capsicum to make this capsicum more colorful. So lets check the recipe. 

INGREDIENTS:---

Capsicum --- 1 big cut in to one inch pieces
Rice (cooked)  ----    1 and half cup
Oil  ---  1 tab sp
Cumin seeds  ---  1/2 tea sp
Mustard seeds  ----  1/4 tea sp
Peanuts   ----   1 tab sp
Salt to taste
FOR MASALA POWDER:---
Dry red chilies  ---  4
Ground nuts (pea nuts)   ---  2 tab sp
Coriander seeds   ---   1 tab sp
Cumin seeds   ---  1 tea sp
Sesame seeds  ---  1 tea sp
Grated coconut  ---   1 tab sp
METHOD:---
Dry roast all above masala ingredients one by one in a pan till golden and make a fine powder, set a side.
1. Heat oil in a pan add mustard seeds, cumin seeds let them splutter add peanuts and fry till golden then add capsicum pieces and cook for three minutes. Don't over cook the capsicum let the capsicum retain it's crunchy texture.
2. Now add cooked rice to capsicum pieces, sprinkle masala powder, salt to taste mix well to combine every thing.
Serve hot with raita or any gravy curry of your choice
Let's check the blogging marathon page Here


 

Vakkaya Pulihora

Vakkaya is well known as Karonda in Hindi and Kilaakkaai in Tamil. I don't know what they call in other languages. In North India it is well known as a Pickled berry, they make pickle with this like Mango. This looks like olive when it is green after it turn in to fruit it change the color in to red some times green and red mix color. When it is green they taste very sour when  turn red  they taste sweet and sour like cranberry. This fruit is rich source of iron and contain a large amount of C vitamin. This is widely used in Pickles, jams, syrups and jellys

                                                    This one is seasonal fruit we can see them hardly 3 months. we usually by this for Vinayaka chaviti pooja. Seeds of this fruit is little bitter so better remove the seed and you can use the fruit. Check here to know more about this fruit.

We use this fruit in making dishes like Vakkaya pappu, Vakkaya kobbari pachadi, Vakkaya avakaya, Vakkaya chicken and today my recipe is Vakkaya pulihora. So my recipe with  V for Vakkaya Pulihora. Take care when using Vakkaya in cooking because it is very sour in taste. Don't cut and keep them for long time they may change the color. Let's check the recipe.
INGREDIENTS:--
Rice  ----- 1 cup

Vakkayalu  ---- 1/4 cup remove the seed and cut in to pieces

Green chillies----  3  cut in to lengthwise

Channa dal   ---- 1 tea sp

Ground nus----  1 tab sp

 Dry red chillies  ----  4 broken

Mustard seeds  ---      1tesp

 Green chilli and ginger paste-1teasp

Cashews--10no.

Oil---1tebsp

Turmeric powder---  1teasp

Asafoetida   ---1/2teasp

salt to taste

Few curry leaves                                              

METHOD:-

1.Cook rice with 2 cups of water and turmeric and spread in a big plate sprinkle few drops of oil mix gently and set a side to cool

2.Grind Vakkaya pieces in  a blender for a second( don't make it a smooth paste let it be coarse and mix with green chilli and ginger paste and set a side.

3.Now heat oil in a pan add mustard let it splutter add ground nuts,channa dal cashews and fry till light golden colour.

4.Now add green chillies,red chillies, Vakkaya mixture ,asafoetida stir fry for 2 seconds and add to rice add salt to taste.

5.Mix well  to combine all the ingredients, mix well togather

 Serve with pickle and Garelu (vada). I like to have this with coconut chutney what we make for idli or with potato kurma....

Let's check the blogging marathon page here

Logo courtesy : Preeti

Shahi Kofta Pulao (meatless)

Meatless dishes is my theme for first week in this month BM. Meatless dishes means we have to give a twist with a vegetarian ingredient to a popular meat dish. When I choose this theme first I think about Awadhi cuisine because Awadhi cuisine has a lot of meat recipes. I wanted to try a recipe with Kofta because koftas are normally made with minced meat. I find this Shahi kofta pulao different, normaly we add koftas in to a gravy or we serve them like a starter, but in this recipe koftas are mixed with rice. In the original recipe koftas are made with chicken mince. I changed this chicken mince balls in to vegetarian. So let's check this meat balls recipe in to meatless dish.
Shahi murgh kofta pulao from Sanjeevkapoor
INGREDIENTS:--
Rice  ---  1 and half cup
Soya chunks (granules) -- 200 gms
Garam masala  --- 1/2 tea sp
Red chilli powder  --- 1/4 tea sp
Raisins  ---  30
Cashewnuts --- 20 droken in to small pieces
Ginger ----  1/2 tea sp chopped
Maida  ---  1 tab sp
Bread crumbs  ---  2 tab sp
Fresh coriander leaves ---  2 tab sp chopped
Salt to taste
Oil  for deep frying the koftas
Ghee  ---- 2 tab sp
Cardamom --  4
Cinamon  ---  1 inch stick broken
Cloves  ---  5
Onion ----  1 big sliced
Ginger garlic paste  --- 1 tea sp
Cococnut milk  --- 1 cup
Water  ----  2 cups
                                                    

METHOD:---
1.  Take 3 cups of water in a pan add  a pinch of salt  bring to a full boil then add soya granules and cook for 10 minutes,
2. Strain the water and pour some cold water and leave it a side, after ten minutes squeeze the water from soya granules, make it sure you have to squeeze all the water from the granules.
3. Take soya granules in a blender jar and run the blender for few seconds to make a course paste of the soya granules.
4. Take the soya granule paste in to a bowl add red chilli powder, salt to taste, garam masala, maida, chopped ginger, chopped coriander leaves, bread crumbs mix all these ingredients well to combine every thing.
5. Make small balls out of this mixture, flat the ball, stuff with two raisins and cashew pieces again roll it in to a ball.
6. Heat oil in a deep frying pan and fry this balls till you get a nice brown color remove and set a side.
7. Wash rice, add 2 cups of water and set a side.
8. Heat ghee in a pan add cloves, cinamon, cardamom let them crackle then add onion slices and fry till onion turn in to soft.
9. Add ginger garlic paste fry for a while then add coconut milk, rice which is soaked in 2 cups of water (with water), salt to taste mix well cover and cook in a low heat till done.
10. Just before remove from heat add fried koftas to the pulao mix gently, cover and leave it on a low heat for 2 seconds and switch off the heat.
Let it sit for a while then serve hot with onion raita.
This is my first post for Blogging Marathon 31 st edition under Meatless Dishes theme let's check other BM members recipes here
 

Chakkara Pongal

 Chakkara pongal is a Traditional sweet In South India, one of the important prasadams(offering) for lord venkateswara in Tirupati.Specially in dhanurmasam[december15th to January 15th this month is called dhanurmasam means Sagittarius month in Hindu calendar] in vishnava temples[lord Vishnu temples] early morning 4 o clock priests perform pooja and offer this chakkara pongal to lord Vishnu. This tradition is coming from ages in India specially in South India. Pongal [sankranthi] is one of the famous festivals in South India. This festival goes for 3 days first day Bhogi ,this day people prepare chakkara pongal as a main dish in festival feast. In my house my grandmother, and my mom use to make this prasadam every Friday and they offer this to godess lakshmi . In my house we use to call this sweet dish as deevudi pongal.
So lets check the recipe for this traditional recipe here...
INGREDIENTS:--
Rice   --- 1 cup
Moong dal  --- 1/4 cup
Jaggery  ---  3/4 cup
Cardamom powder  ---  1/2 tea sp
Milk ---- 2 cups
Water ---- 1 an half cup + 1/2 cup
Ghee  ---- 4 tab sp
Cashew nuts  --- 10 broken in to pieces
Raisins   ----   10
METHOD:----
1.Mix rice and dal together wash for 2 times, add 1 and half cup water and 2 cups milk cook till soft.
2. Add 1 tab sp ghee to cooked rice and dal mixture, mash with a spoon little bit and set a side.
3.Add water to jaggery and boil it till raw smell goes[this is for removing if any mud or stones in jaggery] and strain it.
4. Bring back the jaggery syrup to the heat and make a syrup of single string consistence.
5. Now add cooked rice and dal mixture to jaggery syrup and reduce the heat to low and mix well to combine every thing.
6. Now heat remaining ghee in a pan fry cashews and raisens,add to rice mixture, add cardamom powder and give a good stir.
If you like a rich taste and very good ghee flavor then add two more tab sp of ghee on top and serve.
Chakkara pongali is ready to serve.
 This is my fourth recipe for Blogging Marathon 27th edition under Traditional recipes let's check other BM members recipes here

 

Sambar Saatham -- Sambar Rice

25 th Edition of Blogging Marathon wow I am so happy that I have joined this group. Because of this I have learned many recipes from other cuisines and tried some fusion recipes too. It looks like we started yesterday only we already finished 25 editions.!!!!. of course I missed few editions  between.. Like every month Valli has choose some themes from those I started my marathon for this month with cooking with Alphabets. I started my Alphabets theme with S

Sambar Saatham a typical south Indian, specially Tamilnadu delicacy. This one is a power packed protein rich one pot meal, which is an ideal for lunch box too. This is a typical Tamilnadu recipe which is different with Karnataka style Bisi bele bath. Sambar saatham is a mild variation to spicy Bisi bele bath. In Tamil style Sambar saatham there are few variations, in some families they do not use onion or shallots. In some recipes they cook rice, dal, vegetables together with water and tamarind juice mixture and then they give a seasoning. Coming to the masala if you grind it fresh that gives a wonderful aroma to your sambar saatham, ofcource you can use any brand sambar powder which is easily available in the market. But I  prefer freshly ground home made masala. One of the main secret of this delicious one pot meal is vegetables, if you use more vegetables the taste will be increase. Specially drumstick, brinjal, radish ,shallots will give an authentic flavor and taste to Sambar saatham. Do not forget to add ghee as a final touch and before serving and serve hot....:). Now lets check the recipe.....
INGREDIENTS:--
Rice --- 1 cup
Tour dal --  1/2 cup
Oil   ---- 1 tab sp
Mustard seeds  --- 1/2 tea sp
Asafoetida ---  a pinch
curry leaves  --- 1 spring
Coriander leaves  --- 2 tab sp finely chopped
Turmeric powder  --- 1/4 tea sp
Ghee  ---- 2 tab sp
Tamarind --- golf ball size (Check my how to make tamarind paste post)
For masala:---
Coriander seeds  -- 1 tab sp
Cumin seeds -- 1 tea sp
Dry coconut  --- 1 tab sp
Dry red chillies  --- 5
Shallots  --- 6 (sambar onion)
Salt to taste
Vegetables :--
Carrot --- 1 big cut in to 1/2 inch cubes
Beans  --- cut in to 1/2 inch pieces
Green peas  -- 1/4 cup
Tomato  --- 1 big cut in to cubes
shallots  ----- 15 to 20
METHOD:--
1. Take rice and dal in a pressure cooker, wash and soak 5 cups of water for 10 minutes.

                                              
2. Cook rice and dal for 4 whistles in a medium heat, remove from heat and set a side to release the pressure.
3. In the mean while soak tamarind warm water for 10 minutes.
4. Extract the juice with 2 cups of water and make 2 cups of thin tamarind juice, set aside.
5. Now heat a frying pan and dry roast th emasala ingredients one by one exept onion and coconut.
6. Powder the fried coriander seeds, cumin seeds, dry red chillies first then add shallots and two tabsp of tamarind juice, grind this in to a paste and set a side.
7. Heat oil in a pan add mustard seeds, Cuminseeds let them splutter then add asafoetida, curry leaves and add ground masala fry for a while.

                                                    
8. Add tomato and vegetables with tamarind juice, salt to taste mix well and cook till vegetables are done.
9. Add 1 cup water to vegetable and tamarind mixture, check the seasoning and adjust.
10. Mash a little cooked rice and dal add it to tamarind and vegetable mixture, mix well to combine every thing.
11. Garnish with chopped corinder leaves and 2 tab.sp of ghee on top.
Serve hot with pappad and pickle.
This is my first recipe with the theme of Cooking with Alphabets for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page