PESHAWARI CHOLE

Ingredients

for cooking chickpeas

2 cup dried white chickpeas
5 cups water for pressure cooking
4 black cardamoms
2 inch cinnamon
6  cloves
2 medium indian bay leaf
2 black tea bag
salt to.taste

for making the gravy

 2  onions, finely chopped
 5 large tomatoes, finely chopped
 3  tsp ginger garlic paste
 5 green chilies, slit
 2  tsp pomegranate seeds powder
(crush 1 tsp dried roasted pomegranate seeds in a mortar-pestle and for more tang add 2 tsp more of anardana powder)
1  tsp red chili powder
1 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder
1 cup water
4 tbsp chopped coriander leaves and for garnishsalt to your tante
2 tbsp ghee

to be served with

1 medium onion, thinly sliced
1 medium lime or lemon, quartered or sliced

Method


pressure cooking chickpeas

Soak the dried white chickpeas overnight in water, drain and rinse them.
In a cooker take the chickpeas, black cardamoms, cinnamon, cloves and indian bay leaf along with black tea bag and the water.
 Pressure cook the chickpeas for 10 to 12 whistles or till the chickpeas have softened and completely cooked.

prepping

powder the pomegranate seeds in a small grinder or mortar-pestle to a fine powder,finely chop the onions and tomatoes,also add the ginger garlic.paste ,slit the green chilies and chop the coriander leaves.

preparing peshawari chole gravy:

Heat 4 tbsp oil ,2 tbsp ghee in a pan, add 3 tsp ginger garlic paste and 6 slit green chilies. saute till the raw aroma of ginger-garlic goes away,add the chopped onions. stir and saute the onions on a low to medium flame till they turn golden,add the  chopped tomatoes,add the spice powders red chili powder, tsp cumin powder, coriander powder,mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala.
Add the chickpeas ,reserve the stock stir well and add the pomengranate seeds powder and  stock or water.Season with salt. stir very well and simmer the garam masala till the gravy thickens. mash a few chickpeas which helps in thickening the gravy,about 15 minutes on a low to medium flame.Lastly add  garam masala powder. stir and mix very well.Serve hot with some chapatis, naan, pooris or bhatura.

Notes

substitutions
pomegranate seeds - 1 tsp dry pomegranate seeds
 garam masala powder - chana masala powder

FISH KABIRAJI (BENGALI FISH FILLETS)

INGREDIENTS 

- 4 pc fish fillet (cod) 

- 2 green chillies 

- 1/2  onion

- 4 eggs

- 5 cloves of garlic 

150  gm breadcrumbs 

15 gm ginger 

4 Tbsp oil 

1,/2 lemon 

1/4_cup coriander-chopped 

1/8 cup mint-chopped

50 gm besan

Method 

Wash the fish fillets and Soak  in salt, lemon juice and 2 cups of water for about 10 minutes. Drain and wipe dry and  marinate the fish for 1 hour with onion, garlic, ginger, green chilli paste, finely chopped mint, coriander and add salt to taste. 

Mix the gram flour and salt and Drop it over the fish.Beat the eggs with a pinch of salt.Heat the oil in the pan

Take each fillet and cover it with the beaten eggs mix. Then sprinkle it with breadcrumbs.

MACHHI AMRITSARI

Ingredients

300 gm fish fillets

25 gm ginger garlic paste 

5 gm red chilli powder 

Salt to taste

10 ml lemon juice 

03 gm ajwain

Oil for deep frying 

100 gm gram flour 

1 egg

60 gm yoghurt 

Method

Clean and cut the fish into fillets.

Apply salt, lime juice, ginger garlic paste and red chilli powder. 

Make a batter with gram flour, yoghurt, eggs, ajwain, salt and water and marinate the fish for 10- 12 min 

Heat oil in a pan and deep fry the fish until lightly brown and crisp. 

Sprinkled with chaat masala, lemon wedges and serve hot.

BANANA CHIPS

Ingredients

2 green plantains
1/2 tableapoon chilli powder (optional)

1 cup coconut oil

1 1/2 cups water
Salt to taste 

1/2  teaspoon turmeric

Method

Peeled ,wash and sliced into thin rounds the green plantains,and put the sliced into a solucion of water +salt + tumernic for 5 min  

 Mix well and transfer to a colander to drain completely.

 In a pan on high heat, heat the oil,add the slices in small batches and fry until golden and transfer into a napkin paper

 Sprinkle with salt and chilli powder  (optional) and let it cool.

You can  Store in an air-tight container for up to a 5-6 days 

CHICKEN 65

Ingredients

O,500  kg chicken joint
1 small onion
2 cloves of garlic
1/4 size chunk of ginger
Salt and pepper to taste
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
200 grams curd
1 tablespoons water
1/2 teaspoon dry coriander powder
4 -5 tablespoons coconut oil

Method

In a bowl blend the  onion, garlic and ginger. Blend all the  into a fine paste.
Add curd, red chilli powder, salt, cumin powder, coriander powder and pepper powder to the paste and stir well  it to form the marinate base.Add the chicken and marinate for 20 min .
Take a pressure cooker with some water and lay the chicken and cook  till the first whistle.
Remove it from heat and let the chicken cook in its steam for a few minutes.
While chicken is still in the pressure cooker, heat coconut oil in a wok.
 Add the semi cooked chicken to the wok and roast on high heat till it turns brown well.

SPICY GARLICKY BABY -LASANIYA BATATA

Ingredients

for pan frying potatoes
500 grams baby potatoes , steamed or boiled
6 tbsp oil

for ground masala paste

3 tbsp chopped garlic
2 medium tomato
10 dry red kashmiri chilies
1/2 tbsp ginger

other ingredients

2 tej patta
1 tsp cumin seeds
2 medium onion
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp kashmiri red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 cup water
1 tsp chaat masala for sprinkling
4 tbsp chopped coriander leaves for garnish (optional)
salt as required

Method

prepping

Soak dry kashmiri red chilies in hot water for 30 minutes and when the chilies are soaking, rinse the baby potatoes first  well. Steam or pressure cook them till they are cooked, the potatoes should be cooked well, when they are still warm , peel the potatoes and prick them all over with a tooth pick, fork or a bamboo skewer and keep aside.
When the chilies are soaked, remove their crowns, deseed and roughly chop or halve them, add to a small grinder jar , chopped tomato,ginger (chopped) ,garlic cloves (chopped) ,water and grind to a smooth masala paste. Keep aside

pan frying potatoes

Heat the oil in a pan,add the potatoes,stir and begin to pan fry them and flip over when one side is golden or browned and ones which have become golden with a slotted spoon and place the pan fried potatoes on a kitchen paper towel.

preparing the gravy

In the same pan, add the following spices -  tej patta and cumin seeds, stir till the cumin seeds splutter, add the onion (chopped) on a low to medium flame, stir and saute the onions till they turn translucent,add the spice powders - a pinch of asafoetida, turmeric powder,  kashmiri red chili powder, coriander powder and cumin powder,stir and mix the spices,add the ground masala paste and stir very well.
Saute the masala  till it becomes glossy , add salt as per taste,water,simmer the curry on a low to medium flame for a minute.
Add the pan fried potatoes and  stir well.
Cover the pan and simmer the lasaniya batata for 6 minutes.
You can garnish with some chopped coriander leaves and also sprinkle some chaat masala from top before serving. Serve , with chapatis, phulkas or bajra roti or jowar roti.

CHILLI PEPPERS

Chilli peppers are a small, fiery variety of capsicum. They can be green, yellow, orange, red or black. There are more than 200 known varieties and they differ greatly in size, colour and level of hotness. In general, the smaller the chilli, the more potent, but it's worth bearing in mind that individual chillies of the same variety and even from the same plant can contain different levels of capsaicin, the volatile oil that gives chilli its heat. There is an official heat scale for chillies known as The Scoville scale, developed by Wilbur Scoville in 1912. A sweet pepper scores 0 on the scale, Jalapeño and chipotle chillies score anything between 2,500 to 10,000 and habañero and Scotch bonnet score 80,000 to 300,000 plus! Chillies work well in sweet as well as savoury dishes: a little chilli helps to cut through the richness of the chocolate..

Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.

Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.

Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.

The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.

Chili is by far the most important fruit in Bhutan. Local markets are never without chilies in different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.

In India, most households always keep a stack of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.

ALOO MUSHROOM MASALA - POTATO MUSHROOM CURRY

Ingredients

Main ingredients

400 grams white button mushrooms, chopped
4 potatoes,chopped in small cubes

 Ground to a paste

4 medium sized tomatoes
2 medium sized onion, quartered
30 cashews/kaju
2 tbsp chopped coriander leaves
4 cups water for blanching

Other ingredients

4 tbsp oil
1 tsp cumin seeds
2 medium sized tej patta
6 cloves
4 green cardamoms
1 tsp cinnamon
2 single mace strand
2 tsp ginger-garlic paste
2 cups water
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
2 tsp dry fenugreek leaves
crushedsalt to taste

Method

prepping

Tinse and take tomatoes, onion,  and the  cashews in a heat proof bowl.
Pour 4 cups of hot water. cover and blanch these ingredients for about 30 minutes.
 Rinse or wipe dry the mushrooms, slice or chop them.
 Peel and chop the potatoes in small cubes and keep aside and after  30 minutes, drain and chop the tomatoes roughly.
Add the tomatoes along with their juices, blanched onions, cashews in a grinder or blender jar. also add chopped coriander leaves,no adding any water, grind to a smooth fine paste.and keep aside.

The gravy/curry

Heat the oil in a pan and  add the whole spices -cumin seeds, tej patta,  cloves, green cardamoms,  cinnamon and  mace strand. Saute till the spices crackle and become fragrant.
 Add the sliced mushrooms and stir well and begin to saute the mushrooms.
While sauteing the mushrooms would begin to loose water,saute on a medium flame till all the water dries up.
With the spoon, bring the mushrooms towards one side of the pan and add ginger-garlic paste ,stir and saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away, add the potato cubes and saute for 2 minutes, add turmeric powder, red chili powder and coriander powder and mix the spice powders with the rest of the ingredients.
Add the ground paste and mix well.Saute for 5 min add the other spice ,mix well add the water cover and simmer the gravy on a low to medium flame till the potatoes are cooked through,about 15 min ,do check at intervals and if the gravy becomes too thick, then add some water.Lastly add dry fenugreek leaves stir and if you do not have dry fenugreek leaves,  you can also add a light pinch of fenugreek seeds powder.
Garnish with chopped coriander leaves. serve potato mushroom curry hot with your favorite indian bread - chapatis, tandoori rotis, naan. the curry also tastes good with bread or dinner rolls.

GOBI 65

Ingredients

700 grams cauliflower

for red paste

8 dry red chilies soaked in hot water
3 tsp chopped garlic
3 tsp roughly chopped ginger
4 tbsp water for grinding to paste

Batter

12 tbsp besan
8 tbsp rice flour
4 tbsp corn starch
1/2 tsp turmeric powder
1/2  tsp red chilli powder
1  tsp garam masala powder
1  tsp coriander powder
1 tsp lemon juice
1/4 cup water
salt to taste
10 tbsp oil

Tempering

4 tsp oil
12 curry leaves
1 tsp mustard seeds
2 small onion chopped onion
2 tsp finely chopped garlic
2 tsp finely chopped ginger
8 green chilies, slit
6 dry red chilies
2 tbsp chopped coriander leaves
salt to taste
sugar to taste (optional)

Method

Chop the cauliflower in small pieces,rinse them  and keep in a bowl.
Add hot water so that all the florets are covered. cover and blanch  for 20 minutes.

RED PASTE

In a small bowl, add 4 tbsp water and soak dry red chilies in it for 15 minutes.
In a grinder jar or chutney grinder, add the chopped garlic and roughly chopped ginger,add the soaked red chilies and 4 tbsp water and grind to a smooth paste.
Keep aside.

Marination

drain the gobi florets well and take them in a mixing bowl and add the red paste and mix very well.
 Add  besan,  rice flour and corn starch.
Add turmeric powder, red chilli powder, garam masala powder ,coriander powder and also lemon juice, water and  salt.to taste .Mix everything well.Cover and allow to marinate for 30 minutes.

Frying

Heat 12 tbsp oil in a kadai and  when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil and fry one side and when it becomes crisp, turn over and fry the other side.
Fry them evenly, till they are golden and crisp. Remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.

tempering

 Remove the extra oil from the kadai and keep 4 tsp oil in it and add mustard seeds and crackle them, add  dry red chilies and saute till the dry red chilies change color.
Add the chopped onion,  finely chopped garlic,  finely chopped ginger and the curry leaves,stir and saute till the onions turn translucent.
Add salt to taste and sugar to taste and mix well.
Add the fried cauliflower florets and switch off the flame
Toss and stir the whole mixture,add coriander leaves and mix and serve gobi 65 with coconut chutney,  you can also serve some chapatis or bread along side.

VEGETABLE KADAI

INGREDIENTS

KADAI MASALA

1 tsp cumin seeds
4 cloves
2 tsp kasuri methi ( fenugreak seeds )
2 tbsp coriander seeds
4 green cardamoms
1  inch cinnamon
7 dry kashmiri red chilies
10 black peppers
15 whole cashews


VEGGIES


200 grams potatoes cut in batons
100 grams green peas, fresh or frozen
100 grams sliced bell pepper
200 grams carrots cut in batons
50 grams sliced onions
2 tbsp oil for sauteing bell peppers and onions

 GRAVY

4 tbsp oil
1 chopped onion
2 tsp ginger garlic paste
2,5 cm ginger and 8 garlic crushed to a paste
400 grams tomatoes
1/2  tsp turmeric powder
1/2 tsp red chili powder
4 cups water
6 tbsp low fat cream
chopped coriander leaves for garnish
2,5 cm ginger, julienne for garnish (optional)
salt as required

Method

1.Kadai masala

Heat a frying pan and add the following spices - tbsp coriander seeds, tsp cumin seeds, cloves, green cardamoms,  cinnamon, dry kashmiri red chilies,kasuri methi, cashews, black pepper and stir and roast till the spices become fragrant.
And when the ingredients cool down, add all of them in a dry grinder or spice grinder.
grind to a fine powder and remove the kadai masala and keep aside.

2.The veggies:

Puree the tomatoes  in the same grinder if its big enough or in another blender or mixer and  keep aside.
In a pan heat the  oil and  sliced onions and sliced bell pepper and stir very well and saute the onions and bell pepper on a low to medium flame till the bell peppers are half cooked.
Some crunch is desirable.
Remove the sauteed onions and bell peppers aside.

3.Gravy

In  a pan heat the  oil and add the ginger-garlic paste.and stir and saute till the raw aroma of ginger-garlic goes away.
Add the finely chopped onions and stir and saute the onions till they become light golden,add the prepared tomato puree,add turmeric powder and t red chili powder and stir very well.
Saute the masala till  you see oil releasing from the sides.
Add the potato, carrot batons along with the peas and stir and saute for a minute.
Add the water and season with salt to your taste and stir ,cover the pan.
On a medium flame simmer and cook the veggies. and if required, add more water.(Need to be cooked well yet still retain shape).
Add the ground kadai masala reserving 1 tsp of it for garnish.
Add the sauteed bell peppers and onions,mix and stir very well,simmer for 5 minutes. And if the gravy looks dry, then do add some water.
Add the cream and stir and mix the cream with the rest of the gravy and switch off the flame.
Lastly add the chopped coriander leaves and stir again .
Serve veg kadai hot garnished with some chopped coriander and sprinkled with the reserved kadai masala. The accompaniments are tandoori rotis, naan, chapati, paratha, bread and also goes well with steamed rice, jeera rice or saffron rice.

KALA JAMUN

Ingredients

 Jamun balls

500 grams soft khoya or 500 ml tightly packed khoy dried evaporated milk solids
200 grams paneer
6 tbsp all purpose flour/maida
2 tbsp milkoil or ghee for deep frying

Sugar syrup

600 grams sugar
10 cups water
1/2 tsp lemon juice
2 tbsp rose water
1 tsp cardamom powder
25 strands of saffron/kesar

Method

preparing jamun balls

Take 500 grams of khoya in a bowl. the khoya used for gulab jamuns is the soft khoya also known as hariyali khoya or chikna khoya.
Mash the khoya very well with your hands and keep aside.
Grate the paneer and keep aside.
Add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.
Add 1 tbsp milk gently mix everything very well.
Bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk.
Pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.
Roll the ball again between your palms to give a oblong cylindrical shape.roll all the jamuns this way and keep them covered.

preparing sugar syrup

Take the sugar in a pan and add 1.5 cups water.
Keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve and when all the sugar is dissolved, add the lemon juice .
Cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.
When the sugar syrup is cooking, you can begin frying the jamuns.
 When you add the jamuns, the sugar syrup has to be hot.
 Heat oil for deep frying in a kadai or deep pan on a low to medium flame.Switch off the flame and add the cardamom powder and strands of saffron, crushed and rose water.

frying jamuns

for testing, slid a tiny dough ball in the hot oil.
The ball should come up slowly this is the temperature at which we will fry the jamuns.
 Fry this small jamun till it becomes golden.
 gently slid the kala jamuns. do not crowd and add the jamuns as per the size of the pan.when you see faint golden spots, turn over the jamuns gently.
when the jamuns have to feel light and not heavy.fry till they turn a shade or two darker than the golden fried color.place them on paper towels.
whilst they are hot, quickly add them to the sugar syrup.fry all the jamuns in the same way and add them to the sugar syrup.cover and allow the jamuns to soak in the sugar syrup. once the sugar syrup cools down, keep the bowl covered in the fridge.serve kala jamuns at room temperature or chilled as a dessert or sweet.

MANGO MASTANI

Ingredients

7 cups chopped mangoes ( 6 large mangoes)
750 ml full cream chilled milk
15 pistachios sliced
15  cashews
15 almonds
15  scoops of vanilla ice cream or mango ice cream
Sugar to taste
12 glazed cherries for decoration
 ice cubes (optional)

Method

Slice  dry fruits like pistachios, almonds and cashews and keep  aside with  glazed cherries.
Peel and chop the mangoes and add them to the blender (reserve a few chopped mangoes aside for topping the mastani drink later)
Add  sugar to taste and add full cream milk and blend to a smooth thick milkshake.
Taste and if the sugar is less, then you can add more.
Pour this thick mango milkshake in glasses and  top for ice cream scoops.
Place one or two vanilla or mango ice cream scoops.
Top with the sliced dry fruits and chopped mangoes.
Garnish with the glazed cherries.

LENTIL COCONUT CURRY

Ingredients 

• • 6 tbsp coconut oil
  • 50 g ginger and garlic 
    3 chopped onions
    2 cup taur dal
    4 chopped green chillies
    2 tbsp mustard seed
    2 tbsp asafoetid
    4 dried red chillies
    1 cup coconut milk
    2 tbsp tamarind
    4 stems curry leaves
    2 tbsp turmeric
    2 tbspcoriander powder
    
  • Method
  • 
    
  • Soak tour dal 15-20 minutes, and let it boil.Heat in pan some coconut oil and fry together dried red chillies, onions, green chillies, ginger, garlic, mustard seeds,asafoetida,curry leaves, turmeric,coriander powder.Now pour in dal.To this, add 1 cup of water and puree the dal in a mixer grinder.Add it to pan and bring it to boil again and add 1 a cup of coconut milk.When finish dar  tamarind paste.

GUJARATI KADHI

INGREDIENTS
6 cups water
6 Tbsp gram flour
pinch of asafoetida
 pinch of jaggery
6 cups curd
2 Tbsp clarified butter
1/2 cumin seeds
1tsp mustard seeds
6 cloves
1 tsp chopped ginger
2 whole red chilly
5 green chillies chopped
salt to taste
Curry leaves

METHOD

 Mix the curd, gram four, asafoetida, jaggery, salt and water. Mix using a whisk.
Heat a pan and pour in the mixture.
Keep stirring till the curry thins out.
As the curry thins out, add the seasoning and boil the curry for 5-6 minutes.

DAHI CHICKEN

INGREDIENTS

1 kg boneless chicken
5 cups yogurt
2 tsp cumin
2  tsp garlic paste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
Few slit green chillies
4 onions, chopped
2 tomatoes chopped
Coriander leaves to garnish
4 tsp oil
salt to taste

METHOD

Mix the yogurt with the cumin powder, garlic paste, garam masala, chilli powder,tumernic.Put the chicken cut in how you want ,into this and add slit chillies. Keep aside for 20 - 30 minutes.
 Heat the oil and add the onions and cook till translucent .
Add the tomatoes and cook for 4  minute and add all the chicken.
Keep cooking till gravy reaches the consistency you like and if you like it more dry, cook a little bit more till yogurt curdles around chicken.
Garnish with coriander leaves.
This can be eaten with rice, with roti/naan depends if you dry it up.

TAMARIND RICE

Ingredients

 2 cup rice (cooked bite-like)

2 tsp mustard seed

4 Tbsp ghee

100 gm tamarind-made into pulp 

2 sprig curry leaves 

2 tsp asafoetida 

6 whole red chillies 

2 tsp chilli powder 

2 Tbsp urad daal,dhuli

2 Tbsp channa daal

salt to taste 

4 tsp sugar

Peanuts, optional

Method

Heat ghee and add curry leaves,  red chillies, asafoetida, mustard and both the daals. 

Saute till slightly colored. 

Add the rice and saute till well mixed. 

Make the tamarind pulp into 1 cup, with water and add to the rice. 

Add salt, chilli powder and sugar and bring to a boil and simmer for  4 minutes and serve.

BISI BELE BHAAT

Ingredients

1 cup rice

4 Tbsp grated coconut

1/ 2 cup toor dal

2 tamarind

3 chopped vegetables

2 Tbsp jaggery

4 Tbsp oil

8 Tbsp chana dal 

2 sprig of curry leaves

4 Tbsp urad dal

2 tsp couscous

4 tsp jeera

2 tsp turmeric powder

2 cup water

1/2 tsp fenugreek

Salt to taste

2 tsp pepper

6 red chillies

Method

Cook the rice and toor dal and keep it aside.

Boil the vegetables. 

Soak the tamarind in hot water and extract the tamarind water.

In a pan heat oil and add chana dal, urad dal, jeera, fenugreek, pepper, red chilli. Fry until dal turns light brown.

Fry couscous and curry leaves.  Grind the fried ingredients with coconut.

Boil the tamarind water for 1 to 2 minutes. Add turmeric powder, salt and jaggery to it.

Add vegetables and  boil for 5  minutes. 

Add the grounded mixture and boil for 3 minutes. 

Add toor dal followed by rice and cook for 1 -2 minutes. 

Heat oil in a pan and fry groundnut, channa dal,urad dal and mustard.

Add the fired ingredients to the bisi belebath.

Garnish with boondhi and coriander leaves.

CORIANDER CHUTNEY

Ingredients

200 - 250 gm coriander leaves 

3 Tbsp lemon juice

1/2 cup chopped green chillies 

1/2 cup mint leaves 

tsp salt to taste 

Method

Place all the ingredients in a blender and blend well.Add a little water if required to ease blending or grind the ingredients on a grinding stone.