Bhisibele / Sambar Dhokli

Time 30 min

Ingredients

Daal

Moong daal 1/4 cup

Tur daal 1/4 cup

Chopped onion 1 medium size 

Chopped tomato 1 medium size

Bhisibele masala / Sambar Masala 1.5 tsp

Turmeric powder 1/4 tsp

Oil 2 tbsp

Water 4 cups

Salt to taste

Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup

Or any other vegetables available at home

Seasoning

Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Curry leaves 4-5 

Chapati dough

Wheat flour 2 cups

Salt o taste

water 1 cup

Oil 1 tsp

Method

Making Bhisibele / Sambar

Wash daals with water. Drain the water keep it aside. 

Cut all vegetables. Keep it aside.  

Heat oil in thick bottom pressure cooker (3 lit). Add cumin and mustard seeds, asafoetida, curry leaves,  saute for few minutes. 

Then add onion and tomato. Saute for about 3-4 min. 

Then add all vegetables. Saute for about 5-6 min. 

Then add daals saute for 3-4 min.

Then add bhisibele / sambar powder, turmeric powder and salt. Saute for about 3-4 min. 

Then add 4 cups of hot water and stir well. 

Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, or you can wait. keep it aside. 

For making chapati squares

Add all ingredients make a dough. Keep it aside for 10 min. Then make chapati and cut into pieces like shankarpali/shakarpara. Keep it aside

After you remove the cooker lid, the sambar should should  be watery. If water is totally absorbed while cooking then add 1 cup of more water. Then add chapati squares into it. Cook for 8-10 min. Serve hot

Tip

You can use leftove sambar to make this dish.

Masala Pav Anda

Time 10 min

Ingredients

2 eggs

Finely chopped onion 1 small size

Very finely chopped galic 1/4 tsp

Orogano 1/4 tsp

Tomato sauce 2-3 tbsp

Red chili powder 1/4 tsp or more as per taste

Chopped coriander for garnisning

Butter 1 tbsp

Salt to taste

Buns / pav

Method

Heat butter in pan, add garlic, onion saute till onion turns light golden brown. Then add  tomato sauce, red chili powder, oragano, salt. Saute for about 2-3 min.  Then break eggs and add into the sauce prepared. Just turn upside down and then deep pav in the egg mixture. Apply butter on pav roast on all sides. Just Switch off the flame. Enjoy with tomato sauce.

Alternate way

Take a bun/pav, cut at the center, apply butter on inside the bun/pav, roast on tava. Then add mixture at the center. Close and then roast on both sides.

Jaggery Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
grated jaggery 1/2 cup
Butter
2 tbsp 
Salt to taste

Method
Mix well dasa batter and jaggery. 
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Tip
Because of jaggery dosa batter becomes sticky so it is recommended to apply more ghee as well as make small dosas.

Dalia Kheer

Time 15 min

Ingredients

Broken Wheat/ Dalia 1/2 cup 

Full fat milk 2 cups

Sugar 5 tbsp

Cardamom / Velchi powder 1/2 tsp

Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup

Ghee 1 tbsp

Fresh coconut paste 1 tbsp (optional)

Hot water 2 cups

Pinch of salt

Method

Heat the pressure cooker add ghee, add dalia roast till golden brown for 5-6 min on low flame. Then add 2 cups of hot water and pressure cook for 2 whistles. Then after pressure is released add freshly grounded coconut, milk and dry fruits. Mix well. Let it cook by covering lid for 4-5 min. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.

I use 1.5 lit pressure cooker to make this kheer.