Adai Dosa / Mixed Lentil Crepes

Ingredients:

• 1 cup Rice
• 1/2 cup Poha / Beaten rice
• 1/2 cup Toor dal
• 1/2 cup Chana dal
• 1/2 cup Urad dal
• 1/2 cup Moong dal
• 1/2 cup Soya beans (optional)
• 1 tbsp Flax seeds (optional)
• 10 Red chillies
• 1/2" piece Ginger
• 1 tsp Cumin seeds 
• Salt to taste

Method: 

1. Wash and soak all the dals together in water for overnight or for 4 hours.
2. If you add soya beans then soak for 8 hours.
3. Grind all together to a fine smooth batter along with red chillies, cumin seeds and ginger.

4. Transfer to a bowl, add salt and mix well.
5. Now heat a pan, when hot add a ladle of batter and spread gently in circular motion.
6. Drizzle some oil and fry on both the sides until nice red color is formed.
7. Serve hot with coconut chutney or red chutney. 

Note:

1. You can also add finely chopped onions, coriander leaves and curry leaves to the batter and make dosas.

Kuli Paniyaram / Gunta Ponganalu

Ingredients:

• 1 bowl Idly batter
• 1 cup Onion finely chopped
• 2 Green chillies
• 1/4" piece Ginger
• 1 tsp Cumin seeds
• 1/2 cup Coriander leaves chopped
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 tsp Urad dal
• 3 tbsp Chana dal
• 1 sprig Curry leaves
• Salt to taste

 

Method:

1. Grind green chillies, ginger and cumin seeds to a coarse paste without water.
2. Transfer this grounded paste to the batter.
3. Add onions, coriander leaves and salt to the batter.
4. Now heat a pan add oil, when hot add mustard seeds, when the seeds splutter, add urad dal, chana dal and curry leaves.
5. Fry them until the dals turn golden brown.

6. Now transfer this to the batter and mix well.
7. This batter should be thick.
8. Now heat the paniyaram pan.
9. Let the heat be in medium high.


10. Spray oil on the pan and pour the batter into each hole.
11. Do not over fill the holes.
12. Pour only 3/4 of the space, cover with a lid.
13. When you see small holes forming on the surface of the batter, flip the paniyarams and spray oil on them.


14. Prick a toothpick in center of the paniyaram, if it comes out clean, then remove the paniyarams.
15. Repeat the same procedure with remaining batter.
16. Serve this hot paniyarams with chutney.
17. Ginger chutney goes very well with these paniyarams.

Idiyappam

Ingredients:

• 4 cups Rice flour
• Idiyappam / Sev presser
• 2 tbsp Oil
• Salt to taste
• Warm water

Method:

1. Add the rice flour in a microwave safe bowl and microwave for 4 mins.
2. The rice flour should be hot but not burnt.
3. If you don't have microwave then you can dry roast on a pan.
4. Transfer to a large bowl, add salt and mix well.
5. Allow the flour to cool.

6. Now add the warm water little by little and knead to a soft firm dough.
7. Add 1 tbsp oil to it and knead again.
8. Now add water to the Idly cooker and allow to boil hot.
9. Now apply oil on the idly moulds and keep aside.
10. Apply oil to the presser and take the dough to fill in it.
11. Now press the machine, so the thin noodles is formed.

12. Press this noodles on the idly mould.
13. Now place this idly stand in the boiling water.

14. Steam cook for 8-10 mins.
15. When you touch with wet fingers, it should not stick.

16. Transfer this idiyyappam to a serving plate and serve hot with any spicy gravy.
17. Enjoy!!

Lemon Idiyappam / Lemon Sevai

Ingredients:

• 1 packet Thin rice noodles
• 2 Lemons
• 3 tsp Oil
• 4 Green chillies
• 1/2 cup Onion finely chopped
• 1/2 tsp Mustard seeds
• 1 tsp Chana dal
• 1 tsp Udal dal
• 2 tbsp Broken cashew nuts
• 1 tsp Ginger grated
• 1 sprig Curry leaves
• 4 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. In a large vessel add water and allow it to boil well.
2. Add the rice noodles to the boiled water.
3. Remove from heat.
4. Allow the noodles to soak in hot water for 10 mins.
5. Strain the water and keep the noodles aside.
6. Heat a kadai or wok, add oil, when hot add mustard seeds.
7. When the seeds splutter add cashew nuts, chana dal and urad dal.
8. Fry until golden brown, now add curry leaves, green chillies, ginger and onion.
9. Fry until onions are transparent, add turmeric powder and salt.

10. Mix well. Now add the cooked rice noodles and mix well.
11. Close the lid and cook in medium flame for 3 mins.
12. Now using the tip of the spatula break the noodles into small pieces.
13. Switch off the stove.
14. Squeeze the lemon juice to it, add coriander leaves and mix them all well.
15. Close the lid and leave it for 2 mins.
16. Serve hot with coconut chutney.

Note:

1. The cooked noodles can be cut into small pieces with scissors and then added to the recipe.

Khasta Poori

Ingredients:

• 1 cup Wheat flour
• 1/2 tsp Ajwain seeds / vammu
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

 

Method: 

1. In a bowl, combine the flour, salt, ajwain and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.

7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve this Khasta poori with vegetable saagu.

Moong Dal Sambhar

Ingredients:

• 1 cup Moong dal
• 1 tsp Mustard
• 4 Curry leaves
• 1 cup Onion sliced lengthwise
• 2 Tomato chopped
• 1 clove Garlic crushed
• 1/4 tsp Turmeric
• 6 Green chillies slit
• 4 tsp Coriander chopped
• Water
• 3 tsp Oil
• Salt to taste

Method:

1. Dry roast the moong dal until very light brown.
2. Wash the moong dal. Cook in a pressure cooker with enough water for about 2 whistles. Leave it untouched until the pressure is released.

3. Heat a kadai or wok. Add oil, when hot add mustard.
4. When the mustard splutters add onions, green chillies and crushed garlic, fry till transparent.
5. Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
6. Add turmeric and saute it.

7. Now add the cooked moong dal and gently mash it with the ladle. Add salt and allow to boil.
8. This sambhar should be very thin, so adjust water to proper consistency and boil it.
9. Transfer to the serving bowl, garnish with coriander.
10. Serve hot with Idli.

French Toast

Ingredients:

• 2 slices Bread
• 1 Egg
• 1/2 cup Milk
• 2 tbsp Sugar 
• 1 tsp Butter

Method:

1. Beat the egg in a bowl.
2. Add sugar and milk and blend well with electric blender.
3. Cut the bread slices into half.
4. Heat a pan. Spread oil.
5. When hot, dip the bread slices in the egg mixture and gently place on the pan.

6. Put 2 slices in the pan, when golden brown color is formed at the bottom of the bread slices, flip it.
7. Toast on the other side.
8. Repeat this process with other slices of breads.
9. Serve hot with butter on top and with a glass of milk.
10. Great for breakfast for kids.

Andhara Pulihora / Tamarind Rice

Ingredients:

• 4 cups Rice cooked and cooled
• 1 lemon size Tamarind
• 1 sprig Curry leaves
• 2 tbsp Peanuts
• 2 tbsp Urad dal
• 1 tbsp Chana dal
• 4 Dry red chillies broken
• 2 cloves Garlic crushed
• 1 tsp Mustard seeds
• 2 tsp Sesame seeds roasted
• 1 pinch Asafoetida
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Place the tamarind in microwave safe bowl, add water until tamarind is covered.
2. Microwave for 3 mins. Cool and remove the extract from it, keep aside.
3. Now heat a pan, add oil.
4. When oil is hot add peanuts, chana dal and urad dal. Fry them until light golden brown.
5. Remove these fried nuts and dal leaving the oil in the pan.
6. Now to this oil add mustard, when it splutters add curry leaves, garlic and broken chillies.
7. Add the tamarind extract, sesame seeds, chili powder, coriander powder and turmeric powder.
8. Cook it until all the water evaporates and the oil is formed on the surface.

9. Now add the fried nuts and dals. Mix well
10. Add salt to it and mix well.
11. Transfer to a bowl.
12. This can be stored for months if refrigerated in an air tight container.
13. Now add 3 tbsp of this tamarind mixture to the rice.
14. Mix well adjust salt, transfer to a serving plate.
15. Serve as a breakfast.

Garlic Omelette

Ingredients:

• 4 Eggs
• 4 cloves Garlic
• 2 tbsp Coriander leaves
• 4 Green chili
• 1/4 tsp Pepper powder
• Salt to taste

Method:

1. Crush the garlic or grate them finely.
2. Chop green chillies finely.
3. In a bowl break the eggs.
4. Add garlic, green chillies, coriander leaves, pepper powder and salt.
5. Beat it well or blend with electric blender.
6. Heat a pan or tava.
7. Add 1/2 tsp of oil, spread it on the tava with a paper towel.
8. When hot add one ladle of egg mixture and spread with the ladle gently in a circular motion like dosas.
9. Pour oil to the sides, when light brown at bottom, flip the omelette.
10. You can smell the aroma of garlic.
11. Fry on the other side, transfer to a plate.
12. Repeat his process with the remaining egg mixture.
13. Serve hot with toasted bread as breakfast or serve as a side dish for rice.
14. Enjoy the garlic omelette.

Chow Chow Bath

Ingredients for Upma

• 1 cup Semolina 
• 3 cups Water 
• 2 chopped Tomatoes
• 1 Onion chopped
• 4-6 Green Chilies slit
• 1/4" piece Ginger 
• 4 Curry Leaf
• 2tsp Urad dal
• 1tsp Chana dal
• 1tsp Mustard Seeds 
• 1/2tsp Cumin Seeds 
• Salt to Taste
• 1tsp Ghee
• 4tsp Oil 
• 1 1/2tsp Cashew Nuts
• 2tsp Coriander leaves

 

Method: 

1. Heat a pan and dry roast the semolina. Remove and keep aside.
2. Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
3. Add mustard seeds, urad dal, chana dal  and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger. 
4. Now add chopped onions and fry till they become transparent.
5. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
6. Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
7. Add coriander leaves and mix well.
8. By now the mixture will be a semisolid. Cover and cook for few minutes.
9. Open the lid and mix once again. Add some fried cashew nuts and mix.
10. Transfer this tasty Upma to one side of the plate.
11. On the other side place Kesari bath.
12. This dish together with upma and kesari bath is called Chow Chow Bath.
13. This is a famous Karnataka dish.
14. Enjoy with a bit spice and sweet.

Onion Upma / Uppittu

Ingredients:

• 1 cup Semolina 
• 3 cups Water 
• 2 chopped Tomatoes
• 2 Onion chopped
• 4-6 Green Chilies slit
• 1/4" piece Ginger 
• 4 Curry Leaf
• 2tsp Urad dal
• 1tsp Chana dal
• 1tsp Mustard Seeds 
• 1/2tsp Cumin Seeds 
• Salt to Taste
• 1tsp Ghee
• 4tsp Oil 
• 1 1/2tsp Cashew Nuts
• 2tsp Coriander leaves

 

Method: 

1. Heat a pan and dry roast the semolina. Remove and keep aside.
2. Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
3. Add mustard seeds, urad dal, chana dal  and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger. 
4. Now add chopped onions and fry till they become transparent.
5. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
6. Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
7. Add coriander leaves and mix well.
8. By now the mixture will be a semisolid. Cover and cook for few minutes.
9. Open the lid and mix once again. Add some fried cashew nuts and mix.
10. Transfer this tasty Upma to a plate.
11. Serve hot with pickle.

Rava Idli

Ingredients for Rava Mix:

• 1 cup Semolina (rava)
• 1/2 tsp Mustard seeds
• 1 tbsp Chana dal
• 1/2 cup Curry leaves chopped
• 3 tsp Cashew nuts broken
• 1/4 cup Oil

Method:

1. Heat a pan and pour oil, add mustard seeds, when splutters add chana dal, curry leaves and cashew nuts.
2. Fry until cashew nuts turn golden brown, add rava and saute it.
3. Fry the rava until you get nice aroma.
4. Do not burn the rava.



Rava mix

5. Transfer to a plate and cool it.
6. This is called Rava mix.
7. This rava mix can be stored in air tight container for 3 days.

Ingredients for Rava idli:

• 1 cup Rava mix
• 2 cups Yogurt
• 3 tbsp Coriander chopped
• 1/2 tsp Eno fruit salt
• salt to taste

Method:

1. Take a bowl and add rava mix, yogurt, coriander leaves and mix well without any lumps.
2. Add salt. Mix well.
3. Rest it for 10 mins.
4. Heat the idli cooker with water in it.
5. Spray oil to the idli moulds.
6. Now add eno fruit salt to the batter and mix well. The batter should be thick.
7. Fill 3/4 of the mould with batter, as they puff up.
8. When the water boils, place the idli stand gently into the cooker and close the lid.
9. Cook for 10-15 mins.
10. Allow to cool and then remove the rava idilies from the mould.
11. Serve hot with coconut chutney.

Set Dosa

Ingredients:

• 4 cups Rice
• 1 cup Beaten rice (thick poha)
• 1 cup Yogurt
• 1 tsp Fenugreek seeds
• 1/2 tsp Eno fruit salt
• Salt

Method:

1. Wash and soak the rice, fenugreek and beaten rice overnight or for at least 6 hours.
2. Grind them to a smooth paste adding less water.
3. Add salt and mix well.
4. Allow to ferment.
5. Once fermented add the yogurt and mix well.
6. Before preparing the dosas add eno fruit salt in little water and immediately mix to the batter.

7. Heat a pan, when hot reduce the flame to medium high.
8. Pour a ladle of batter and cover with a lid.
9. Holes start forming on the dosa.
10. Flip it and cook.
11. Remove when it turns light brown.
12. Spread little butter on top of the dosa.
13. Repeat with remaining batter.
14. Set dosas are served in 3 numbers ( set of three)
15. Serve with chutney and sambhar or chicken curry or saggu.

Note:

1. If the batter does not ferment, Eno fruit salt helps the batter to rise while doing dosas.

Bhatura

Ingredients:

• 2 cups All purpose flour (maida)
• 3/4 cup Semolina (ravva)
• 1/2 cup Yogurt
• 1 tsp Sugar
• 1/4 tsp Salt
• Oil for deep frying

Method:

1. In a bowl add semolina and add water just enough to cover it and soak for 10 mins.
2. In an other bowl add the all purpose flour, salt, sugar, yogurt and soaked semolina and mix well.
3. Add water little by little and gather all the flour together to make a soft non sticky ball.
4. Add 1 tsp of oil and again knead the dough well.
5. Close a lid tight and leave for atleast 2-3 hours.
6. Now make equal sized balls ( size of a big lemon).
7. Roll each ball to a flat chapati shape and size disc.
8. Heat oil and deep fry the disc on both sides to light brown.
9. Remove from oil and place on a paper towel.
10. Serve these hot bhaturas with chana masala
11. Enjoy these soft bhaturas.

Vangibath / Brinjal Rice

Ingredients for Powder:

• 1 tbsp Coriander seeds
• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 1/2 tsp Poppy seeds
• 1 tbsp Sesame seeds
• 1 tsp Peppercorns
• 2 Cloves
• 1/2 " Cinnamon
• 1 Cardamon
• 4-5 Dry red chillies
• 1 sprig Curry leaves
• 2 tbsp Coconut shredded

Ingredients:

• 2 cups Rice
• 1 Brinjal (purple color, long and thin)
• 1 cup Onion chopped
• 1 Tomato chopped
• 2 Green chillies slit
• 1/2 tsp Turmeric
• 1 pinch Asafoetida
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard 
• Salt to taste

Method:

1. Dry roast all the ingredients for powder to a light brown color.
2. Cool them and grind to a fine powder. Keep aside.
3. 

   This powder can be made in large quantities and stored in air tight containers.
4. Wash and Cut the brinjal in to thin rectangle shapes and put it in water and keep aside.
5. Cook the rice with 4 cups of water. Allow the cooked rice to cool.
6. Heat a kadai or wok, add oil, when hot add mustard. When it splutters add chana dal and urad dal and fry them to light brown color.
7. 

   Now add onions and green chillies and fry til onions turn transparent.
8. Add tomatoes, when they turn soft and oil leaves the sides, add turmeric and brinjal.
9. Fry the brinjals until well cooked and fried.
10. Now add 2 tbsp of grounded masala powder and mix well.
11. Add the cooked rice to it, add salt and mix well.
12. Add coriander leaves and mix again.
13. Transfer to a serving bowl.
14. Serve hot with raita.

Venn Pongal / Khara Pongal

Ingredients:

• 1/2 cup Moong dal
• 1 cup Rice
• 2 tsp Cumin seeds
• 1 tsp Whole Peppercorns
• 2 cloves Garlic (optional)
• 2 Green chillies slit
• 2 tsp Oil
• 4 cups Water
• 2 tbsp Ghee
• Salt to taste

Method 1:

1. Heat a pan, when hot roast the moong dal to light brown color. Transfer to a bowl.
2. Add the rice in that bowl and wash both rice and moong dal thoroughly.
3. Now heat a pressure cooker add oil.
4. Add cumin seeds, pepper corns, garlic and green chillies. Fry till cumins splutters.
5. Add the washed, drained rice and moong dal. Stir in the oil and pour water, add salt.
6. Close the lid and pressure cook for 3 whistles.
7. Once the steam is released, remove the lid and add ghee and mix well with a spatula.
8. Transfer to a serving bowl and serve with peanut chutney.

Method 2:

1. Roast the moong dal to slight brown color. Wash both rice and moong dal.
2. Put in the pressure cooker with water and salt and cook for 3 whistles.
3. Once the steam released remove the lid and gently mash the rice and dal with spatula and keep aside.
4. Now in a mixie jar add pepper corns, cumin and 1" ginger.
5. Grind to a coarse paste.
6. Now heat a kadai or wok, add oil and fry the grounded paste.
7. Add the mashed rice and dal to this and keep mixing.
8. Add ghee and mix once again.
9. Transfer to a serving bowl.
10. Serve hot with chutney and sambar.

Note:

1. Method 1: is easy and simple to make.
2. Method 2: this one taste the best.

Bread Pizza

Ingredients:

• 4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced) 
• 2 Red Onions (sliced) 
• 2 Carrots shredded
• 4 tbsp Mozzarella Cheese (grated)
• 2 tbsp Pizza Sauce or any Chili sauce

Method: 

1. Preheat oven to 500 F.
2. Place the bread slices on the flat baking tray.
3. Spread the pizza sauce or chili sauce on the bread evenly.
4. Spread onions, tomato, capsicum and carrots.
5. Now spread the cheese generously on top of the bread.

6. Place it in the middle rack of the oven.
7. Bake at 500 F until the cheese is melted and slightly turned brown.
8. Remove it and transfer to the plate. 
9. Serve hot.

Avalakki Uppittu / Poha Upma

Ingredients:

• 1 cup Thick Avalakki/Poha/Flat Rice
• 2 tsp Peanuts
• 4 Cashew nuts
• 2 tsp Urad dal
• 1 tsp Chana dal
• 1/2 cup Potato chopped finely
• 1/2 cup fresh/frozen Peas
• 1/4 cup chopped Capsicum
• 3 Green chilies slit
• 1 sprig Curry leaves
• 1/4 tsp Turmeric
• 3 tsp Coriander chopped
• 1 Lemon
• 3 tsp Oil
• Salt to taste

Method: 

1. Wash avalakki/poha with plenty of water and remove the dirt.
2. Strain the water immediately and keep aside.
3. Heat oil in a pan, add mustard, when they splutter add peanuts, cashew nuts, urad dal and chana dal. Fry them till light brown.
4. Now add green chillies and curry leaves.
5. Add chopped potatoes, capsicum and peas, fry them well till cooked.
6. Add turmeric powder, saute it.
7. Now reduce the flame and add avalakki (poha) and salt.
8. Mix them gently so the rice flakes are not broken.
9. Close the lid for few minutes till the avalakki is heated.
10. Now switch off the flame, squeeze the juice from the lemon and mix them again.
11. Transfer to the serving bowl, garnish with coriander leaves.
12. Serve hot.

Tomato Bhath

Ingredients:

• 1 large Onion chopped finely
• 4 fresh Tomatoes chopped
• 2 cloves Garlic 
• 1/2 inch Ginger
• 4 Green chili
• 1/2 tsp Fennel seeds
• 3 whole Cloves
• 1 stick Cinnamon
• 3 Cardamon 
• 3 whole Bay leaves
• 2 cups Basmati rice
• 5 tbsp Oil.
• 3 cups water
•  salt to taste 

 

Method:

1. Wash and soak the rice for 10mins.
2. Grind garlic, ginger, fennel seeds and green chillies in a blender to make a fine paste.
3. Heat the oil in a pressure cooker. 
4. Add the cloves, cinnamon, cardamon or elachi, bay leaves and fry it for few seconds. 
5. Do not let it to get burned. 
6. Add the onions to it and fry it for another 5 minutes and until the onions or golden brown.
7. Now add the garlic, ginger and chili paste and fry it for another 2 minutes.

8. Add the tomato and let it stand for 5 minutes, stirring occasionally. 
9. Now add the drained rice to it and gently mix them.
10. Add the water and salt. 
11. Close the lid and pressure cook for just 2 whistles.
12. Remove from heat, leave untouched until the steam is released.
13. Now remove the lid and with the fork gently transfer the tomato bhath to a serving bowl.
14. Serve hot with raita.

Note:

1. You can add 1/4 cup of frozen or fresh peas along with rice.

Bisibelebath

Ingredients for Powder: 

• 1 cup Coriander seeds / Dhania
• 1/2 cup Chana dal
• 1/4 cup Urad dal
• 2 tsp Fenugreek seeds
• 3 Marati moggu
• 2" Cinnamon
• 2  Cloves
• 10-15 Dry red chili (use which gives nice red color)
• 1/2 cup Dry shredded Coconut

 

Method:

1. Roast each ingredient separately till they are brown and are fragrant.
2. Cool it and grind all the ingredients except coconut to a coarse powder.
3. Then at the last add coconut and grind it once more.
4. The oil released from the coconut gives nice color to the powder.
5. Store in a air tight container and use as required.
6. This powder can be used for many recipes like masala sambhar, vangibath and many more.
7. So make large quantities and store it.

Bisibelebath (Bisi- hot / bele- dal / bath - rice dish)

Ingredients: 

• 1/2 cup Green Beans (1" piece)
• 2 peeled and chopped  Carrots (1” piece)
• 2 large onions cut lengthwise
• 1/4 cup Peas (fresh/frozen)
• 2 Tomatoes chopped
• 1tsp Jaggery (optional)
• 1/2 tsp Paprika powder
• 1/4 tsp Turmeric
• 3 tsps Bisibelebath powder 
• 1 cup Rice
• 1/2 cup Toor dal
• Water 
• 1 big lemon size Tamarind
• Salt to taste
• 3-4 tbsps Ghee
• 1 tsp Mustard seeds
• 4 dry red chillies (broken into pcs. )
• Few curry leaves
• 4 Cashew nuts (optional)
• 4 tsp Oil
• 1 cup Khara Boondi (to serve)

Method: 

1. Wash the dal. Wash the carrot, beans and peas.
2. Now add all these to a pressure cooker and pour enough water for the dal and vegetables to cook.
3. Cook for 3-4 whistles. Leave it to cool.
4. Wash the rice and cook with 2 cups of water.
5. Take the tamarind with little water  in microwave safe bowl and microwave until it is soft.
6.  Remove the tamarind extract and keep aside.
7. Now in an other stove top boil water.
8. Now take a large kadai or wok, add oil.
9. When hot add mustard, when they splutter add dry red chili and cashew nuts.
10. Fry cashew nuts till they turn light brown, add onions and curry leaves. Fry until golden brown.
11. Now add the chopped tomatoes and cook until soft and mushy.
12. Add turmeric, jaggery and paprika powder, fry them.
13. Now add the cooked dal and vegetables. Saute it.
14. Add the tamarind extract, allow to boil this, so the tamarind extract is cooked.
15. Now slowly mix the cooked rice in this mixture.
16. Put all the rice eventually and adjust the consistency by adding the boiling water.
17. This dish should be watery, so pour water generously. Add salt and ghee, mix them.
18. Now finally add the bisibelebath powder and mix them well.
19. Transfer to a serving bowl.
20. Serve along with Khara boondi. 
21. This is a Karnataka recipe.

Note:

If the Bisibelebath becomes hard after a while, just add boiling water and mix it.