Chop mushroom into big pieces. Grind tomato into fine paste. Cube onion and capsicum(big pieces).
In a pan, heat oil and add fennel seeds, then add onion and ginger-garlic paste. Saute this for 2 minutes and add capsicum and tomato paste. Saute this for 2 more minutes.
Now add sambar powder, turmeric powder, garam masala, coriander powder, and salt, saute this and add mushroom. Mix mushroom nicely with the masala and sprinkle some water.
Close the pan with a lid and let it cook for 7 to 10 minutes.
Finally switch off the stove and mix milk with the gravy.
Chop and grind onion and tomato separately. Keep it aside.
Cube paneer and stir fry it in hot oil. Keep it aside. Cook peas in cooker for one whistle
Heat 2 tsp of oil in pan and add onion paste, saute until it becomes light brown, then add tomato paste, ginger-garlic paste, saute this for 2 minutes.
Then add turmeric powder, coriander powder, garam masala, chilli powder, saute this for few minutes until oil separates. Now peas, water, and salt. Cook this for 2 more minutes. Finally add paneer and cook till the gravy thickens.
Switch off the stove and add milk and coriander leaves.
Boil drumstick leaves in 1 cup water for 10 minutes. Keep this aside.
Extract juice from tamarind. Grind pepper, tomato, cumin seeds, red chilli, coriander seeds, and garlic pods Coarsely.
In a pan, add oil and mustard seeds, when it start spluttering add curry leaves, then tamarind juice, now add ground paste, drumstick leaves along with cooked water, turmeric powder and salt.
When the rasam start boiling, garnish with coriander leaves and serve hot with rice and curry of your choice.
Cooked rice - 2 cups (cook rice with required salt)
Dry roast and Grind
Red chilli - 20
Channa dal - 5 tsp
Curry leaves - 3 tsp
Fenugreek seeds- 2 tsp
Method:
Soak tamarind in 2 cups of water for 2 hours. Grind this tamarind along with soaked water into thick paste. Filter this paste to remove any tamarind seeds.
Grind the dry roasted item and keep it aside.
In a pan, add the tamarind water, when it starts boiling add the ground paste. Cook this in medium flame for 20 to 25 minutes until the tamarind paste thicken.
Now in another pan, add oil, then mustard seeds, when it starts spluttering, add curry leaves, channa dal, red chilli, groundnuts, and asafoetida.
Add this seasoning to the thick tamarind paste and store this puliyotharai in airtight container.
Take required tamarind paste and mix it with cooked rice.
In a pan, add jaggery and 1.5 cup water, let it boil. Switch off stove and filter jaggery. Keep this aside.
Roast cashew and raisins in ghee. Keep this aside.
Dry roast moong dal and cook it along with water in cooker for 3 whistles. Now add oats and cardamon powder to cooked moong dal and add jaggery water, cook this for one whistle.
Heat water in a pan, when it starts boiling add macaroni, little olive oil and little salt(because white sauce contains salt).
Macaroni takes 4 to 5 minutes to cook, don't mash it. Sieve macaroni and keep it aside.
In a pan, add butter, cheese and white sauce. Saute this for few minutes and add macaroni, toss macaroni well so that it get mixed with all the ingredients.
Serve hot.
Method 2:
Heat water in a pan, when it starts boiling add macaroni, little olive oil and little salt(because white sauce contains salt).
Macaroni takes 4 to 5 minutes to cook, don't mash it. Sieve macaroni and keep it aside.
In a microwave safe bowl, add macaroni and white sauce, top this with cheese. Microwave this for 5 minutes.
Serve hot.
Note: If white sauce is too thick, add very little warm water.
I cooked this recipe in microwave oven. I am going to send this recipe to Manjula's Sep'12 Contest
Ingredients: For Baked Vegetable:
Carrot - 2
French beans - 10
Cauliflower florets - 10
Potato - 2
Capsicum - 1
Grated paneer - 1/2 cup
Salt as required
For Tomato Cheese Sauce:
Tomato - 3
Green chilli - 2
Red chilli - 2
Cheese - 2 slices
Butter - 1 tbsp
Method: Sauce:
Heat butter in a pan and add chopped tomato, green chilli, red chilli, and cheese. Cook this sauce in medium flame. Stir it continuously until a paste is formed
Sauce is ready now, keep this aside. You can even store and refrigerate this sauce for later use.
Baked Vegetable:
Except capsicum, chop all the vegetable into big pieces. Immerse cauliflower florets in warm water for 5 minutes. Steam all the vegetables for 5 minutes in steamer or idli cooker.
Chop capsicum in circles.
Now in a microwave safe bowl add the steamed vegetables, salt and sauce, mix it well without breaking vegetables. Top it with grated paneer and capsicum.
Microwave the baked vegetable for 5 minutes. Serve hot.
In boiling water, add macaroni and cook it for 5 minutes. Take care not to mash it while cooking. Filter water and run cold water over macaroni. Keep this aside.
Boil milk, when it start boiling add coconut milk, elachi powder, saffron, and sugar. After 2 minutes add the macaroni and reduce the flame. Cook this payasam for 10 more minutes in low flame.
Serve this yummy payasam, your children will love it.
Remove the outer cover and slice the stem into disks. While slicing remove the fiber with your fingers. Chop the stem disks into pieces.
Pressure cook chopped stem pieces with salt, turmeric powder and 1/2 tumbler water for 2 whistles.
Heat oil in a pan, add mustard seeds and curry leaves, then add chopped onion and green chilli, saute it for 2 minutes, then add cooked stem along with water. When the water is almost dried add coconut and coriander leaves. Remove from heat.
Slice and soak pavakkai in water for 10 minutes. In a pan, dry roast grated coconut, 5 pearl onion, coriander powder, sambar powder, fenugreek powder, cumin seeds,and pepper. Grind all the roasted ingredient with little water.
Extract juice from tamarind.
In a pan, heat coconut oil and add mustard seeds and curry leaves, then add rest of pearl onion, turmeric powder and pavakkai, saute it for few minutes and add tamarind juice.
When it starts boiling, add ground paste, hing and salt. Let it boil for 10 minutes on medium flame.
Serve it with rice, appalam, and curry of your choice.
Chopped potato, carrot and beans - 1 cup (chop it little bigger)
Peas - 1/4 cup
Tomato - 1
Pearl onion - 10
Curry leaves- few
Mustard seeds - 1 tsp
Hing - pinch
Masala for grinding:
Dry coconut - 3 pieces
Red chilli - 7
Channa dal - 1 tsp
Urad dal - 1 tsp
Cinnamon, cardamon, and clove - each one piece
Coriander seeds - 1 tsp
Khus khus - 1 tsp
Fennel seeds - 1tsp
Method:
Grind coconut and keep it aside. Heat one tsp of oil in a pan and add everything under masala for grinding except coconut. Saute it nicely until it becomes slight brown, finally add coconut and saute for 1 minute. Grind this masala and keep it aside.
Pressure cook dal with cup of water and hing. Cook dal nicely until it get mashed. Cook rice until four whistles, keep this aside. Extract juice from tamarind.
In a pan, heat oil and add mustard seeds and curry leaves, then add chopped onion and tomato, saute it nicely, now add chopped vegetables, and finally tamarind juice, when it starts boiling add cooked dal and rice along with the ground masala and salt. Add two cups of water and cook this in the medium flame for 10 - 15 minutes.
Your bisibelabath is ready to serve with appalam, chips, or potato fry.
Lengthwise chopped capsicum, carrot and cabbage - each 1/2 cup
Chopped spring onion - 1/4 cup
Lengthwise finely chopped ginger - 1/2 tsp
Tomato-chilli sauce - 1 tsp
Salt as required
Butter - 2 tsp
Olive oil - 1 tsp
Method:
Boil noodles in hot water for 3 to 4 minutes. Filter water and run cold water on noodles, add olive oil over noodles as it keep the noodles from becoming sticky.
Now in a pan, add butter, then ginger and spring onion, saute it for few minutes, now add chopped vegetables, mix it nicely.
Then add salt and tomato sauce, finally noodles, toss noodles nicely so that it get mixed well with the vegetables.
Immerse paneer in hot water and soak cashew in warm milk for 10 minutes.
Cube onion and tomato. Chop green chilli and ginger finely. Heat ghee in a pan and add onion, ginger, chilli, and tomato. Saute it nicely. Meanwhile grind soaked cashew into paste.
Now add chilli powder, garam masala powder, cardamon, milk and salt, when it start boiling add the paneer cubes and cashew paste. Mix it nicely.
Extract juice from tamarind. Grind pepper, cumin, coriander seeds, garlic pod, and red chilli into paste. Cut tomato into small pieces.
In a pan, add oil and heat it, now add mustard seeds, fenugreek seeds, and curry leaves. Immediately add the tamarind juice, chopped tomato, ground paste, turmeric powder, grated apple, and salt.
When the rasam starts boiling, add coriander leaves and remove from heat.
