Bisibele Bath

Ingredients :

• Rice : 500gm
• Toor dal : 250gm
  
• Potato : 100gm
• Carrot : 100gm
• Beans : 100gm
• Green Peas: 100gm
  
• Red chili : 10
• Bengal gram, dal(Chana dal) : 4-5 tbsp.
• Black gram, dal(Urad dal) : 4-5 tbsp.
• Dried coconut grated : 4-5 tbsp.
• Cloves(lavanga) : 6-8
• Cinnamon(dalchini) : medium sticks 4-5
• Cumin powder/seeds (jeera powder) : 1 tbsp.
• Coriander powder/seeds (dhaniya powder) : 1 tbsp.
• Pepper powder : 1/2 tbsp.
• Tamarind thick paste : 5 tbsp
  
• Mustard : 1 tbsp.
• Cumin(jeera) : 1 tbsp.
• Curry leaves
• Oil/ghee as required
• Salt for taste

Preparation Process :

• Take a pan and fry the dals saperately with out oil into golden brown.
• Heat a spoon of oil in the same pan and fry red chilies, dry coconut, cloves, cinnamon saperately and let them cool.
• Now make a fine powder of all the above fried ingredients along with cumin and coriander powders.
• Pressure cook toor dal and all the vegetables which are cut into medium sized cubes with some salt.
• Take water thrice the quantity of rice and get into boil and put the washed rice into it and cook it 3/4th and then add dal and vegetables to it, cook for a minute.
• Now add tamarind water or paste, salt and masala powder(make sure of no lumps of the masala powder), stir well with out getting burnt at the bottom of the vessile.
• Cook till the rice gets with the masala, check by tasting once and take off the flame.
• In a small frying pan heat oil/ghee 4-5 tbsp and add red chili, mustard seeds, cumin seeds, curry leaves and garnish on the rice and mix it later while serving.
• Serve hot with papad and curds.
  

Note : If u use pepper, coriander and cumin seeds roast them dry and add while makeing the powder orelse u can directly add the ready made powder.
We can store the masala powder in an air tight container and can be used when required.This makes ur preperation time less n easy too.
This can be even used for Vangibath.

Raw Tomato Chutney

Ingredients :

• Raw tomatos(green coloured) : 250 gm
• Groundnut : 50 gm
• Sesamum seeds : 50 gm
• Green chili : 8-10
• Cloves(lavanga) : 6-8
• Cinnamon(dalchini chakka) : 6-8 sized of cloves
• Red chili : 2-3
• Mustard seeds : 1 tb sp
• Cumin seeds: 1 tb sp
• Curry leaves : Finely chopped
• Coriander leaves : Finely chopped
• Oil as required
• Salt for taste

Preparation Process :

• Take a pan and fry groundnuts and sesamum seeds with out oil saperately and put a spoon of oil in it and fry green chili, cloves, cinamon saperately.
• Now in the same pan put 5-6 tb sp of oil n fry the raw tomatos which have cut into four pieces each till its peel comes out.
• Now blend all the fried ingredients into a paste with little water and required salt.
• Add coriander leaves and cooked tomatos to this masala paste and just once click the blender to just mix it with masala(not into a paste, tomatos should not get mashed).
• Put 4-5 tb sp of oil into tomatos fried pan n heat it and add red chili, mustard, cumin and curry leaves and fry for a while.
• Take tomato chutney into the serving bowl n garnish with the above tampering. 
• Serve it with chapathi, rice, idli, dosa. 

Vangibath / Brinjal Rice

Ingredients :

• Brinjals : 6-8 medium sized
• Cooked rice : 500gm
• Red chili : 10
• Bengal gram, dal(Chana dal) : 4-5 tbsp.
• Black gram, dal(Urad dal) : 4-5 tbsp.
• Dried coconut grated : 4-5 tbsp.
• Cloves(lavanga) : 6-8
• Cinnamon(dalchini) : medium sticks 4-5
• Cumin powder/seeds (jeera powder) : 1 tbsp.
• Coriander powder/seeds (dhaniya powder) : 1 tbsp.
• Pepper powder : 1/2 tbsp.
• Mustard : 1 tbsp.
• Cumin(jeera) : 1 tbsp.
• Curry leaves
• Oil as required
• Salt for taste

Preparation Process :

• Take a pan and fry the dals saperately with out oil into golden brown.
• Heat a spoon of oil in the same pan and fry red chilies, dry coconut, cloves, cinnamon saperately and let them cool.
• Now make a fine powder of all the above fried ingredients along with cumin and coriander powders.
• Heat 6-8 spoons of oil in the deep bottemed pan and add 3-4 red chili, 1 tb sp of green gram dal and 1 tb sp of bengal gram dal, let them trun into golden brown and now add mustard, cumin, curry leaves, brinjals each cut into four pieces and let them fry till the brinjals get cooked soft and now add the above prepared masala powder with required salt in a very low flame because we are adding coconut to it, it may get burnt into black soon.
• After the masala get mixed with brinjals properly put the cooked rice to it and mix it well for 2-3min.
• Place a lid on the pan for 5min and serve hot with curds.

Note : If u use coriander and cumin seeds roast them dry and add while makeing the powder orelse u can directly add the ready made powder.
We can store the masala powder in an air tight container and can be used when required.This makes ur preperation time less n easy too.
This can be even used for Bisibele bath.