Chef Vj

Sambhar Masala

Star Anise	2 nos.
Whole Red Chillies	10 nos.
Coriander Seeds	1 tsp.
Cumin Seeds	½ tsp.
Pepper Corns	3 nos.
Desiccated Coconut	1 tbs.
Channadal	1 tsp.
Uriddal	1 tsp.
Methi Seeds (fenugreek)	½ tsp.
Asafetida	a pinch

Stir-fry all ingredients in a little oil and powder.

Bisi Bella Bhath (6 portions)

Rice	400 gms.
Turdal	400 gms.
Drumsticks	2 nos.
Madras Onions	25 gms.
Tomatoes	100 gms.
Potatoes	50 gms.
Green Peas	30 gms.
French Beans	30 gms.
Carrots	30 gms.
Turmeric Powder	½ tsp.
Salt	to taste
Tamarind	50 gms.
Curry Leaves	25 leaves
Cashewnuts	25 gms.
Asafetida	10 gms.
Mustard Seeds	1 tsp.
Cumin Seeds	1 tsp.
Whole Red Chillies	10 nos.
Coriander Leaves	1/2 bunch
Desi Ghee (clarified butter)	75 gms
Oil	75 gms.

	Wash and soak equal quantities of rice and turdal for about an hour in water.
	Add all the vegetables(carrots & beans cut into cubes, except drumsticks to be cut into 2" lengthwise) into water to which turmeric powder has been added.
	Bring to boil and cook till vegetables are half done. Add salt and tamarind water and simmer till vegetables are fully cooked.
	Add curry leaves and sambhar masala and simmer some more.
	Cook together rice and turdal in double the quantity of water.When done add the above vegetable and spice concoction to rice and mix.
	Heat ghee and oil, add cumin and mustard seeds. When they start crackling add add whole red chillies broken up into two, curry leaves, cashewnuts & asafetida, and temper the rice sambhar mixture.
	Serve hot garnished with chopped coriander leaves.

Zarda (8 portions)

Basmati Rice	500 gms.
Milk	1 lit.
Green Cardamom Seeds	20 gms.
Saffron	½ gm.
Sugar	250 gms.
Fresh Rose Petals	a handful
Almonds	50 gms.
Pistachio	50 gms.
Cashewnuts	50 gms.
Sultanas	50 gms.
Chandi ka Varq	2 nos.
Desi Ghee (clarified butter)	100 gms.

	Blanch almonds and pistachios and remove the skin. Lightly fry cashewnuts and sultanas.
	Clean the rose petals.
	Dissolve saffron in a little warm milk.
	Heat desi ghee in a pan, add cardamom seeds, when they start crackling add in the cleaned, washed, soaked and drained rice. Fry well.
	Add milk and sugar. Stir till sugar is dissolved.
	Add in saffron and rose petals. Simmer till milk is absorbed and rice tender.
	Stir in the dry fruits.
	Cover and cook on a very low heat till practically all the moisture has evaporated.
	Serve hot or cold garnished with chandi ka varq.

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