Bisi Bele Bath

Ingredients:

Rice - 1.5 cupsI use ponni or basmati but the regular rice you use every day will work just fine.
Toor / tuvar / kandi pappu / pigeon peas - 3/4 to 1 cup
Tamarind - a marble-sized ball or 2 tbsp tamarind paste
Chopped vegetables - 1.5 cupsYou can use any vegetables you have in hand like French beans, carrots, potatoes, peas, tomatoes, drumstick, capsicum, etc.
Green chillies - 2
Sambar Powder - 1.5 to 2 tbsp
Hing / Asafoetida / Perungayam - 1/2 tsp
Turmeric powder - a pinch
For tempering:

Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few
Preparation :
1. Add 1 cup warm water to the tamarind and extract juice. Discard pulp. If using tamarind paste, dissolve it in 1 cup water without any lumps.
2. Heat oil for tempering in the pressure cooker pan and add the rest of the ingredients. Fry the shallots for tempering, if using, until golden brown. Then add the hing, green chillies, turmeric and sambar powder and mix well for 10 seconds.
3. Add all the ingredients and sufficient water. To cook the rice I use every day, the ratio of rice:water is 1:2. Since I have used 1.5 cups rice here, I need 3 cups water in total. Tamarind juice is in 1 cup water so I added approximately 2 more cups of water to the cooker. Its fine if its slightly more than that.

4. Cook for 3 whistles. If you like your sambar sadam a bit mushy, then cook for 4 whistles and make sure you add slightly more water than specified above.
5. Wait till pressure leaves and serve hot with vadaam / chips / appalam and raita / curd.

Soya Chitti Garalu

Here is what you need:

Boiled Soya chunks - 250 gms (finely mashed)
Onions - 2 (finely chopped)
Boiled Potatoes - 4 (finely mashed)
Coriander leaves - 2 tbsps (finely chopped)
Mint (Pudina) leaves - 2 tbsps (finely chopped)
Jeera powder - 2 tsps
Dhaniya powder - 2tsps
Garam masala - 2 tsps
Gram flour (Besan) - 3 tbsps
Green chillies paste - 2 tsps
Corn flour as required
Oil to fry
Salt to taste

Method:

• Mix all above listed ingredients except corn flour and oil.
• Flatten small portion to make hole at center. Then deep fry this after coating with corn flour & water mixture.
• Serve hot with sauce or pudina chutney!

Tip: Mashed boiled carrots, beans etc can also be used.

Masala Papad

Here is what we need:

Papads - 2 
Onions - 1 (finely chopped) 
Tomatoes - 1 (finely chopped)
Lime juice - 2 tsps
Chat masala - 3/4 tsp
Salt to taste
 
Method:

• Mix all above ingredients.
• Spread it over papad and serve immediately!

Capsicum Pakodi Koora

Here is what we need:

Capsicum - 1/2 kg
Gram flour (besan) - 200 gms
Onions - 2 (large)
Ajwain (Carom seeds) - 1 tbsp
Chilli poweder - 2 tsps
Garlic - 2 - 3 flakes (optional)
Lime juice - 3 - 4 tsps
Water to mix
Oil to fry
Salt to taste
 
Method:

• Cut capsicum into medium sized pieces.
• Mix besan, ajwain, chilli powder, salt & sufficient water to prepare a batter.
• Deep fry capsicum pieces coated with above batter & keep aside.
• Fry garlic paste and add chopped onions along with few finely chopped capsicum.
• Finally tip in crushed capsicum pakodas.
• Once off from fire, add lemon juice and mix well.

Coco Balls

Here is what we need:

Dessicated Coconut - 100 gms
Condensed milk - 3 - 5 tbsps
Sugar powder - 80 - 100 gms
Elachi (cardamom) powder for taste

Method: 

• Mix dessicated coconut with condensed milk, sugar powder and elachi powder.
  
• Form balls and roll them in dessicated coconut.