Chilli Garlic Rice Ingredients: 1 Cup Basmati Rice. 5 Green Chillies. 3 Cloves garlic. 2 tsp Oil. 1 tsp Butter. Salt to taste. Coriander leaves. 2 Drops of Lime Juice. Preparation: Cook Basmati rice by adding 2 drops of lime juice in it. Chop garlic and green chillies very finely. Method: In a pan, add oil and butter. When it gets heated add chopped garlic and green chillies. Fry it for 2 minutes and add the cooked rice ,salt ,coriander leaves and mix it well. Serve Spicy Chilli garlic rice with Vegetable Kurma. Tamarind Rice Ingredients: 2 cups Cooked Rice . 1/4 tsp teaspoon Turmeric . 3-4 tbsp oil. Salt to taste. Fresh curry leaves. 1/2 cup Peanuts. 1/2 cup Tamarind extract. 1 tbsp Channa daal . 1 tbsp Urad daal . 1/2 tsp Mustard seeds . 1 tsp Cumin seeds . Dry red chilli's. 1 tsp Chopped ginger. 1/4 tsp Hing . 1 tbsp Coarsely grinded Sesame seeds pwd. Preparation: Cook the rice with double the amount of water(each grain should be separate). Mix the cooked rice with 2 tbsp oil, salt, turmeric pwd, peanuts and a few curry leaves. Keep aside. Heat 5-6 tbsp oil in a vessel. Add the mustard seeds and let them splutter. Now add dry red chillis, cumin seeds, channa dal, urad dal and fry for 15-20 seconds till light brown. Now add hing and curry leaves and fry for 10 seconds.To this add the tamarind extract and cook till the raw smell disappears and oil starts coming out. Add the seasame seeds powder and mix well. Remove from heat. Add this to the rice and mix well. Gobhi Rice Ingredients: Rice - 1 Cup. Gobi - 1 small. Rice Flour - 2 tsp. Corn Flour - 2 tsp. Maida - 1 tsp. Salt to taste. Red Food Color - 2 pinches (optional). Chopped Onion - 1. Ginger Garlic Paste - 1/4 tsp. Chopped Green Chillies - 2. Red Chlli Powder - 1/2 tsp. Pepper Powder - 1/4 tsp. Garam Masala - 1/4 tsp. Chopped Coriander leaves. Oil. Preparation: Cut the Gobi into medium sized florets. Boil the florets in little salt and water. This is to ensure that florets are disinfected from germs or bacteria. Take a vessel and hand mix Corn flour, Rice flour, Maida, Soda, Red food color, Salt and Red chilly powder with water in it. Make the mixture thick like dosa batter. Heat oil in a pan. Take each one of the Gobi florets, dip it into the batter and drop on the heated oil to deep fry them as shown below. Keep the fried florets aside. Cook the 1 cup of rice with 2 cups of water in a pressure cooker. Keep it aside; allow the cooked rice to cool. In a pan heat the 2 tsp of oil, add chopped onion and fry the onions until they turn golden brown. Then add Ginger Garlic paste, chopped Green chillies and fry for a min. Then add Pepper powder, Garam Masala, Red chilly powder and Salt and fry for a minute again. Add cooked Rice to this fried mixture and mix it well. Finally add fried Gobi to this Rice and mix well again. Gauvar(Javali) Baath Ingredients: 1/2 stick of cinnamon. 4 -5 long. 1 medium onion. 4-5 green chillies. coriander leaves. 1/2 cup grated coconut. 3 cloves of garlic. 1/4 cup tamarind pulp. 1 cup of gauvar. 2 tsp oil. 1/2 tsp jeera. 1 cup of sona masoori rice. salt to taste. Preparation: Dry roast cinnamon and long and grind it with coconut ,jeera ,coriander leaves, green chillies, garlic and tamarind pulp. In a pressure cooker add oil , chopped onion , gauvar and fry them till golden brown colour. Add the grinded ingredients and fry for 5 minutes. Add rice and water and salt to it and pressure cooker it for 2 whistles. Serve this with onion raita. Methi Chapatis Ingredients: 1/4 cup of methi leaves. 2 tsp methi powder. 3 cup of wheat flour. 1 tsp oil. pinch of salt. warm water to knead the dough. Preparation: dry mix all the ingredients first and add warm water to this flour and make dough. Keep it aside for 15 minutes and make triple fold of the dough and make soft methi chapati's. Methi Pulav Ingredients: 1 large bunch fresh Methi leaves. 1 1/2 Cups Basmathi rice- soaked in water for 15 minutes. 1/2 tsp Jeera. 1 tsp ginger-garlic paste. 1/4 cup Fresh Coriander. 2 tsp Fresh/frozen Coconut. 5 Green chilies. 3 tsp Oil. Salt- To taste. Garam masala ( Cinnamon- 1 inch , Star Anise- 1,Small Cardamom- 2 ,Cloves- 4,Bay leaves-2 ). Preparation: Grind the coconut, green chilies and coriander using just as much water needed in a blender. In a pan heat the oil, add ginger-garlic paste, garam masala and add the jeera after a few seconds. Add the Methi and sauté till the chopped leaves start wilting. Add the coconut paste and the salt and stir till the oil starts separating. Drain the rice and add to the coconut- methi mixture and mix till all the rice is coated. Transfer to a rice cooker and add 3 cups of water and cook till done. Serve hot with any raitha. BISIBELEBAATH( A Karnataka Special Food ) Ingredients: Kadale bele(chana daal) - 2 cups. uddina bele (Urad daal) - 1/2 cup . corriander seeds- 4cups . menthi seeds- 2tsp . jeera - 5 tsp . dalchini( cinnamon)-5 to 8. lavanga (long) -4 . cardmom-1 . pepper corns-10 . red chilles /chilli powder-10. hing-granules-few . curry leaves- 1 cups. Method: First fry both the daals. Fry corriander seeds. Fry rest all ingredients. Fry red chilles adding 3tblsp of oil. Powder and store in an air tight container. Bisibelebath preparation: Rice - 2cups. Toor daal - 1 cup. Vegetables (Beens,carrot,red radish, Avare kaalu/Limabeans,peas,potato). Chopped coriander leaves. 2tsp oil + 1 tsp ghee. Mustard seeds. Hing. For mixer/grinder : Add grated coconut,garlic and corinder leaves. Wash the rice and toor daal.Add all vegetables to this with measured water Pressure cook Rice daal and vegitables. Mix them properly and add tamarind water to it. Keep this on medium heat for few minutes and keep stirring. Add the grinded masala to it.Add salt to taste and 2tsp of jaggery. Add the bisibele baath powder. Heat ghee in a pan. Add the mustard seeds and when it begins to splutter add the curry leaves and dry red chillies.Add this lastly to the bisibelebath ,stir and serve hot with bunde raitha or potato chips. Bunde Raitha 1 Tomato chopped. 1/2 Cucumber chopped. 1 Onion chopped. 6 Green chillies chopped. Salt to taste. 1 1/2 cups Thick curd/unflavoured yogurt. 1 cup of Bunde. Mix all of the above ingredients. Add little water to make raitha consistency. Chill and serve with hot Bisibelebath. Vangibaath Ingredients: For Vangibaath powder Urad daal - 4 tsp. Chana daal - 4 tsp. Dhania -8 tsp. Cinnamon - 4 inches. Long - 4. Maratha moggu - 2. Poppy seeds -2 tsp. Dried red chillies -5. Grid all these in a dry grinder and keep it in air tight box. Baath ingredients Rice - 2 cups. Red chillies - 4. Tamarind pulp -1 cup. Long egg plant - 2 . Coconut (frozen/fresh) - 1/2 cup. Preparation: Prepare the rice and allow it to cool for 10 minutes. Grind fresh/frozen coconut with the vangibaath powder. In hot oil, add mastard seeds , peanuts , curry leaves and fry them. Add the dried chillies , egg plant and fry them. add tamarind pulp and Boil it for 5-10 minutes till the oil comes out. Add grinded ingredients to it and fry them for 5 more mintes. Add salt and coriander leaves to it. Lastly add this mixture to the rice and serve with onion raita.