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 - 250 gms
• Coconut - 12
• Rai - 100 gms
• Rasam powder - 250 gms
• Haldi, Mirchi powder
• Roasted Vermicilli - 2.5 Kg
• Sugar - 5 Kg
• Milkmaid - 2 Lt
• Khoa (Mawa) - 2 Kg
• Ghee - 1Kg
• Kaju - 500 gms
• Kismis - 200 gms
• Elaichi Powder - 100 gms
• Milk - 10 Lt

Preparation

Bisi Bele Bhath

• Make Tomato Puree
• Grate Coconuts
• Mix rice and dal 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 

Seviyan 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 Kaju, kismis and mix