Seethaphal or Custard Apple Milkshake
Ingrediants
¼ kg Custard Apple
50gm sugar
50gm Milk
Method
Take ¼ kg of ripe Seethaphal or Custard apple, take the pulp, no need to remove the seeds. Put it in the mixer and churn it once. Do not add water. Drain the pulp and remove the seeds. Then add 50gm of sugar and 2 cups of milk to the pulp and put it in the mixer. Churn it well. Depending on the taste of the fruit, if required add more sugar and churn it well. Pour it in a glass and add flakes of custard apple without seed and serve it chill.
Bisi Bele Bath
Ingrediants
1 Cup Raw Rice
¾ Cup Thuvar Dal
½ Cup Dhania
¼ Cup Channa Dal
4 Seeds of Pepper corn
4 Seeds of Methi
4 Seeds of Lavang Stick
10 or 15 Dry Chillie
½ Cup of Copra
1 lemonsized tamarind
¼ kg of Mixed Vegetables like potatoe, pease, beans, carrot, pumkin, capsicum,
drumstick etc.
Paste
Fry with a little oil Dhania, Channa, Pepper, Methi, Lavang Stick and Dry Chillie. Fry till you can get the aroma. Cool this and Grind all this including the Copra into a smooth paste.
Method
Put Raw Rice and Thuvar Dal in the cooker, add 2.25 : 1 proportion of water and pressure cook it well. Some vegetables can also be pressure cooked others can be just fried. Extract Tamarind water and boil it till the raw smell disappears, add the boiled or fired vegetables. Once this is boiled add the rice and dal which is cooked. Add the required amount of salt. If the rice is thick add one or two cups of water so that it does not thicken once it cools. After all this together is boiled add the Ground paste and stir it for a while so that the rice does not get burnt. After this is boiled and mixed well add two table spoons of ghee.
Seasoning
Keep oil in a Khadai, Add a table spoon of mustard seeds, hing, and some curry leaves. Add this to the rice.
Your Bisi Bele Bath is ready. It is tastier when served Hot
For the side dish you can serve, Papad, or cucumber Raitha.
Tomato Pickle or Tomatoe Thokku
Ingridients
11/2 kg Tomato
½ Cup Salt
100 gms New Tamarind
1 tsp Turmeric powder
2 tsp grated Jaggery
50gms Chillie powder
a pinch of Asafoetida
1 tsp of Mustard
1 Cup of Oil
Method
Cut tomatoes into small bits. Add salt, turmeric powder and jaggery. Mix well. Add tamarind. Close the container and keep overnight. Next day squeeze the juice separately and dry the pieces and the juices separately under the sun. Dry them till they are ¾ th dry. Grind them together into a smooth paste. Fry methi seeds and make a powder. Heat a little oil, fry mustard and asafetida bit and add to the paste. Add methi seeds powder. Heat the remaining oil and add chillie powder just for a while. Pour it on the paste immediately. Mix well. Store in a clean and dry container.
Ingrediants
¼ kg Custard Apple
50gm sugar
50gm Milk
Method
Take ¼ kg of ripe Seethaphal or Custard apple, take the pulp, no need to remove the seeds. Put it in the mixer and churn it once. Do not add water. Drain the pulp and remove the seeds. Then add 50gm of sugar and 2 cups of milk to the pulp and put it in the mixer. Churn it well. Depending on the taste of the fruit, if required add more sugar and churn it well. Pour it in a glass and add flakes of custard apple without seed and serve it chill.
Bisi Bele Bath
Ingrediants
1 Cup Raw Rice
¾ Cup Thuvar Dal
½ Cup Dhania
¼ Cup Channa Dal
4 Seeds of Pepper corn
4 Seeds of Methi
4 Seeds of Lavang Stick
10 or 15 Dry Chillie
½ Cup of Copra
1 lemonsized tamarind
¼ kg of Mixed Vegetables like potatoe, pease, beans, carrot, pumkin, capsicum,
drumstick etc.
Paste
Fry with a little oil Dhania, Channa, Pepper, Methi, Lavang Stick and Dry Chillie. Fry till you can get the aroma. Cool this and Grind all this including the Copra into a smooth paste.
Method
Put Raw Rice and Thuvar Dal in the cooker, add 2.25 : 1 proportion of water and pressure cook it well. Some vegetables can also be pressure cooked others can be just fried. Extract Tamarind water and boil it till the raw smell disappears, add the boiled or fired vegetables. Once this is boiled add the rice and dal which is cooked. Add the required amount of salt. If the rice is thick add one or two cups of water so that it does not thicken once it cools. After all this together is boiled add the Ground paste and stir it for a while so that the rice does not get burnt. After this is boiled and mixed well add two table spoons of ghee.
Seasoning
Keep oil in a Khadai, Add a table spoon of mustard seeds, hing, and some curry leaves. Add this to the rice.
Your Bisi Bele Bath is ready. It is tastier when served Hot
For the side dish you can serve, Papad, or cucumber Raitha.
Tomato Pickle or Tomatoe Thokku
Ingridients
11/2 kg Tomato
½ Cup Salt
100 gms New Tamarind
1 tsp Turmeric powder
2 tsp grated Jaggery
50gms Chillie powder
a pinch of Asafoetida
1 tsp of Mustard
1 Cup of Oil
Method
Cut tomatoes into small bits. Add salt, turmeric powder and jaggery. Mix well. Add tamarind. Close the container and keep overnight. Next day squeeze the juice separately and dry the pieces and the juices separately under the sun. Dry them till they are ¾ th dry. Grind them together into a smooth paste. Fry methi seeds and make a powder. Heat a little oil, fry mustard and asafetida bit and add to the paste. Add methi seeds powder. Heat the remaining oil and add chillie powder just for a while. Pour it on the paste immediately. Mix well. Store in a clean and dry container.
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