Avalakki(Poha) Bisi Bele Bath

Ingredients:
3/4 cup Yellow Lentils / Toor Dal / Thogari Bele
1.5 cups Thick Beaten Rice / Dappa Avalakki / Phoha
1.5 cups finely chopped Beans
3/4 - 1 cup finely chopped carrot
1/2 - 3/4 cup frozen/soaked Green Peas
1 medium sized Tomato
3 - 4 tsp MTR Bisi Bele Bath paste / powder
Salt to taste
1 tsp Mustard seeds
1.5 tsp Bengal Gram seeds
2 tsp broken Cashew Nuts
5 - 6 Curry leaves
4 - 5 strands of Coriander leaves
3-4 tsp Ghee

Recipe:
Chop beans, carrot and tomato into small pieces as shown in the picture below.

Put yellow lentils in a vessel and wash them in water for about 2-3 times. Add this in a pressure cooker container. Add chopped vegitables, green peas, around 3 cups of water to the same vessel and cook.(3 whistles)

Put beaten rice in a vessel, add enough water and keep it aside for about 10-15 mins. Drain the water and keep it aside.

Put mustard seeds, bengal gram seeds, cashew nuts, 2 tsp ghee in a thick bottomed pan/vessel and heat. Once it starts spluttering, add curry leaves and fry them together for few seconds.

Add cooked yellow lentils mixture, soaked beaten rice, bisi bele bath paste/powder, salt, required amount of water and bring them to boil. (If you are using the bisi bele bath powder, add the required amount of tamarind water/pulp.) Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well.

Serve hot along with Chips or Mixture.

Vegetable Samosa

Ingredients:
3/4 cup chopped Beans
1/2 cup frozen / soaked Green Peas
1/4 cup grated Carrot
1/8 cup grated Beetroot
1 large Potato
1/2 tsp Ginger Garlic paste
8-10 strands of Coriander leaves
3/4 tsp Chilly powder (1/2 for Samosa Masala, 1/4 for Dough)
1/2 tsp Garam Masala powder
1/4 tsp dry Mango powder
1/4 tsp Chat Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/4 - 1/2 tsp Lemon Juice
1.5 cups All Purpose flour
1 tsp Rice flour
1 tsp Bombay Rava / Semolina
1/4 tsp Chilly powder
8-10 Carom seeds / Ajwain seeds
Salt to taste
Oil

Recipe:
Chop beans into small pieces as shown in the picture below. Grate the carrot and beetroot as shown in the picture below.

Put grated carrot, beetroot, finely chopped beans, frozen/soaked green peas in a pressure cooker container and cook.(4-5 whistles; Note: Don't add any water) Once the pressure goes off, put them in a clean cotton cloth and squeeze them properly.

Put the potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potato from the cooker and keep it aside. Once it comes to room temperature remove the outer cover and mash them as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add cumin seed powder, coriander seed powder, garam masala, 1/2 tsp chilly powder, dry mango powder, chat masala and fry them for about 1 min in low flame. Add squeezed vegetable mix, salt and mix them well. Fry them for about 2-3 mins in medium/low flame. Add mashed potato, lemon juice, salt and mix them well.

Put all purpose flour, rice flour, carom seeds, salt, 1/4 tsp chilly powder and mix well. Knead the dough by adding sufficient amount of water. Keep the dough aside for about 15-20 mins by covering a lid.

Take little amount of dough and make a round ball.

Roll the ball like medium thin chapathi by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.

Cut the rolled chapathi into two halves as shown in the picture below.

Take one half of the chapathi and apply water to the edges as shown in the picture below.

Make a cone shape as shown in the picture below.

Take it carefully and hold it like a cone as shown in the picture below. Fill the cone with prepared masala(2-3 tsp) as shown in the picture below.

Close it from the filled side and press it as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put samosa to oil. Deep fry both the sides of samosa in medium flame as shown in the picture below.

Serve hot along with tamarind, mint chutney or tomato ketchup. The above mentioned ingredients will serve 8-10 Vegetable Samosas.