• Brinjal                           : 2nos
• Moong dal                    : 1/4 cup
• Shallots                         : 10 nos
• Tomato                          : 1
• Green chillies                : 2 nos
• Tamarind paste             : 1/4 tsp
• Turmeric pdr                 : 1/8 tsp
• Salt to taste
• Coriander leaves chopped : 1 tbsp

Roast and grind :

• Red chillies                  : 2 nos
• Pepper corns                :1/4 tsp
• Chana dal                     : 1 tbsp
• Coriander seeds           : 1 tbsp

For seasoning

• Oil                             : 1 tbsp
• Mustard seeds           : 1 tsp
• Cumin seeds             : 1/4 tsp
• Curry leaves             : 1 sprig

• Peel the shallots, chop tomatoes and slit green chillies, keep aside.
• Cut brinjal into cubes and soak it in water, to avoid discolouraion.
• Heat the kadai, add red chillies, chana dal, pepper corns and coriander seeds and grind it to a powder, keep aside.

• Heat oil in a pan, add mustard seeds, when it pops up add cumin seeds and curry leaves, fry for a few seconds and add the shallots, green chillies and saute for 2 minutes. Add chopped tomatoes and saute it and add brinjal pieces and again saute for a few seconds, add turmeric pdr, tamarind paste, salt  and  then the ground spice mixture,  mix well.

• Take moong dal in a pressure cooker,  wash it  and add the brinjal mixture to that, add 1/2 cup water and cook for 3 to 4 whistles. Switch off the stove, cool it and open the cooker. Mix well and check salt.  
• Its a  good side dish for pongal !!

 

Chicken                    : 1/2 kilo

Egg                           : 1

Onion                        : 1small

Turmeric pdr             : a pinch

Garlic                        : 2 cloves

Ginger                       : 1"pc

Chilli paste                : 1 tsp

Chicken masala pdr  : 1tsp

Green chilli               : 1no

Coriander leaves       : 1/4 cup chopped

Oil                             : 1/4 cup

Corn flour                  : 1/2 tsp

Heat little water in a pan and add 2 or 3 kashmiri chillies, boil for 2 minutes. Cool it and grind it to a paste. 

Grind garlic and ginger together to a paste.

Cut chicken into bite sized pieces,  wash it well.  Marinate the chicken with chilli paste, salt, 1/2 tsp of ginger garlic paste and pinch of turmeric pdr.

Crush  onion ,green chilli, coriander leaves together. 

 Heat oil in fry pan, shallow fry the chicken pieces and remove it from oil.  Saute the crushed onion chilli in the same oil, add the remaining ginger garlic paste and saute for a few seconds, then  reduced the flame, add the chicken masala powder  mix well. Add the fried chicken pieces, one cup of water and little salt for the gravy. Close it and cook in reduced flame till the chicken becomes soft.
Serve hot!

Potato                        : 2 large

Green chillies            : 2 nos

Garam masala           : 1/2 tsp

Grated cheese           : 2 tbsp

Chopped coriander   : 1 tsp

Bread crumbs           : 1/4 cup

Salt to taste

Corn flour                : 1/4 cup

Oil for frying

Boil potatoes in water till the potatoes become soft.  Peel it and mash it well.

Mix grated cheese ( I used cheddar cheese ), chopped green chillies, chopped coriander leaves, garam masala together and add the mashed potatoes to this and combine well. Cheese contains salt, so check salt and if required add some and divide it into lemon sized portions  and make it elongated balls.

Mix enough water to the corn flour to make a thin batter, dip the potato balls in it and roll it over the bread crumbs.  Heat oil in a fry pan, fry the croquettes in oil till golden brown,

Serve it hot as an evening snack!!

• Instead of corn flour batter you can use the egg white. Dip the balls in egg white and roll it over the bread crumbs and deep fry it.

For bisibelebath first we have to prepare bisibelebath masala powder. 

To roast and grind:

Red chillies                   : 4 nos

Chana dal                      : 2 tsp

Tur dal                          : 1 tsp

Coriander seeds            : 3 tsp 

Urad dal                        : 1tsp

Pepper                          : 1/2 tsp

Cumin seeds                 : 1/2 tsp

Fenugreek seeds           : 1/4 tsp

Cinnamon                     : 1" pc

Cloves                          : 5

Grated coconut            : 4 tsp

Fennel seeds                : 1/2 tsp

Oil                               : 1 tsp

Heat oil in a fry pan and roast all the ingredients except grated coconut.  Finally add the coconut and fry it for a minute, cool it and grind it to a powder, keep aside.

I cooked rice and dal separately in a pressure cooker.

For bisibelebath 

Rice                              : 3/4 cup

Tur dal                          : 1/2 cup

Tamarind                      : 1 lemon size

Salt to taste

Jaggery grated             : 1 tsp

Vegetables

Carrot                         : 1no

Beans                         : 10 no  

Green peas                : 1/4 cup

Capsicum                  : 1/2

Shallots                     : 6 nos

For seasoning: 

Ghee                         : 2 tbsp

Mustard seeds          : 1/2 tsp

Hing                         : a pinch

Curry leaves            : 1 sprig

Cashews                  : 5 no broken

Method: 

Soak rice for 30 mins.  Pressure cook the rice adding enough water  for 3 whistle.

Cook tur dal also in a pressure cooker for 3 whistle.

Soak tamarind in one cup of water for 30 mins and squeeze it, filter it and keep it in a bowl.

Add bisibelebath powder and jaggery to the tamarind juice and keep aside.

Mash the dal and rice slightly and keep aside.

Dice carrots, chop beans, dice capsicum and keep aside.

Heat 1 tsp ghee in a pan, add shallots and saute it. Then add the chopped vegetables and one cupe of water and little salt, cook the veggies. Add the tamarind juice with the bisibelebath powder to this.  Let it boil for 4 mins. Then add the mashed rice and dal, add one cup water and  mix well and boil it in a medium flame for 5 mins.  It should be in a semi thick consistency, 

Heat the remaining ghee in a fry pan add mustard seeds, when it pops add curry leaves, hing and broken cashews, fry it and pour it over the bisibelebath. 

Serve it hot with pappad!

Potato                           : 2 nos

Onion                           : 1/2

Carrot                           : 1 no

Beans                           : 6 nos

Peas                              : 1/4 cup

Paneer                          : 2 tbsp 

Bread slices                  : 2

Salt to taste

Coriander leaves          : 1 tbsp chopped

Bread crumbs               : 1/4 cup

Oil for frying

Boil potato and remove skin  and grate it, keep aside.

Boil carrot, beans and peas in very little amt of water, if any excess water drain it. Or you can use a pressure cooker to cook the veggies. Mash it well.
Add salt, crumbled paneer  and chopped coriander leaves to this,  mix well. Remove the crust of the bread slices and add this and mash it . Take small  portions of this mix and make lemon sized balls. Flatten it slightly and roll it over the bread crumbs.
Heat oil in a fry pan and shallow fry till  golden brown colour.
Serve it hot with  tomato ketchup. A tasty  snack for evening tea!