Bisi Bele Bhath + Seviyan Kheer

Ingredients

• Basamati Rice - 5 Kg
• Toor Dal - 3.5 Kg
• Channa Dal - 0.5 Kg
• Dhaniya - 300 gms
• Jeera - 50 gms
• Methi - 50 gms
• Pepper - 50 gms
• Kashmiri Mirchi - 200 gms
• Chutney Channa - 250 gms
• Peanuts - 1 Kg
• Green Peas - 2Kg
• Batata - 2Kg
• Capsicum - 2Kg
• Carrot - 3 Kg
• Tomato - 3 Kg
• Tamrind - 750 gms
• Coconut - 12
• Rai - 100 gms
• Rasam powder - 250 gms
• Haldi, Mirchi powder
• Ghee - 2Kg
• Kadipatta
• Roasted Vermicilli - 3 Kg
• Sugar - 6 Kg
• Milkmaid - 2 Lt
• Khoa (Mawa) - 2.5 Kg
• Elaichi Powder - 50 gms
• Milk - 10 Lt

Preparation

Bisi Bele Bath

• Make Tomato Puree
• Grate Coconuts
• Mix rice, dal and peanuts with double quantity water. Add haldi, salt and cook
• Cut big pieces of potato, carrot and capsicum. Add potato, carrot and cook in separate vessel. When water starts boiling, then add green peas and after few mins add capsicum and then after 1 min stop cooking.
• Saute dhaniya, channa dal, kashmiri mirchi, pepper, jeera, methi till dal becomes brownish
• Grind  dhaniya, channa dal, kashmiri mirchi, pepper, jeera, methi, chutney channa  and coconut into paste
• Mix vegetables, tomato puree, and above paste. Add salt, mirchi powder, jaggery and mix
• Add rice + dal and mix
• Soak tamrind in water for 20 mins and then squeeze 
• Add ghee and mix
• In another vessel, heat ghee, add rai and wait for splutter. Then add kadipatta and saute and add everything to bisi bele bath and mix

Seviya Kheer

• Boil milk and keep aside
• Heat ghee and add kaju, kismis. Saute and keep aside
• Add vermicilli and saute
• Add double water and cook vermicilli
• Add sugar and let it melt
• Add mawa, milk, elaichi powder and mix
• Add milkmaid and mix
• Add Kaju, kismis and mix