9

Beaten rice/Avalakki Bisibele bhath

KONICA MINOLTA DIGITAL CAMERA

                                                            Ready to serve Avalaki bisibele bhath

Time taken – 1 hour

Serves 6-8 persons

Bisibele bhath is the quint essential dish of south karnataka.  It is prepared with toor dal and rice in combination with veggies and the masala which makes the dish turn delecious.  I have already put it up a couple of years ago.   Today i would like to put up this dish with a variation by  replacing rice with beaten rice, the other ingredients being the same.  Here it goes:

What you need to have:

1. Pigeon pea dal/Toor dal – 1 cup

2. Beaten rice/Avalakki medium – 2 cups

KONICA MINOLTA DIGITAL CAMERA

                                                                                Toor dal & Beaten rice                                                                                

Other ingredients of the dish:

1. Chopped french Beans – 1/2 cup

2. Chopped carrots – 1/2 cup

3. Chopped Ashgourd – 1 cup

4. Chopped onions – 1/4 cup

5. Chopped potatoes – 1/3 cup

6. Fresh/frozen green peas – 1/2 cup

7. Peanuts – A handfulKONICA MINOLTA DIGITAL CAMERA

                                                                         Chopped veggies & Peanuts

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2. Blackgram dal – 1 Teaspoon

3. Red chili pieces – 4-5

4. Curry leaves – 4-5

6. Cashewnuts – A fistful

7. Peanuts – A fistful

KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of Seasoning

Ingredients of Garnishing & others:

1. Fresh grated coconut – A handful

2. Chopped cilantro – A handful

3. Mixture or sev – As needed

4. Bisible bhath powder – 4 Tablespoons(refer to my powder recipe)

5. Tamarind pulp – 1 Teaspoon

KONICA MINOLTA DIGITAL CAMERA

                                                             Ingredients of Garnishing & others

What you do with what you have:

1. Wash and cook Toor dal and chopped veggies in the cooker till soft.KONICA MINOLTA DIGITAL CAMERA

                                                      Toor dal & veggies being cooked in cooker

2. Wash and drain water from beaten rice and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                  Water drained from Beaten rice

3.  Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  On heating add mustard seeds to it.  When it starts spluttering add blackgram dal to it.  When fried add cashew, peanuts to it.  When being fried add red chili pieces and curry leaves to it.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA                                                                                         Seasoning in full swing

4.  When done, add cooked dal-veggie mix and stir well.  Now add bisibele bhath powder, tamarind pulp , salt and soaked  and drained  beaten rice from step-3 to it and give a strong stir with a wooden spatula adding required quantity of water to bring it to the required consistency checking for salt.KONICA MINOLTA DIGITAL CAMERA

                  Veggie dal mix, Beaten rice,bisibele bhath powder, tamarind pulp, salt being added  

5. When hot itself transfer it to a serving bowl garnishing with cilantro, fresh grated c a dash of butter and mixture or sev.KONICA MINOLTA DIGITAL CAMERA

                                                                  Ready to serve Avalakki bisibele bhath

KONICA MINOLTA DIGITAL CAMERA

                                                                 Avalakki bisibele bhath being garnished

Time taken : 1 hour

Serves: 6-8 people 

Note: 1. Always use quality dal and fresh veggies for best results.

2. I have used home made powder for the dish.  Please refer to my recipe here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

Sprouted Moong bean cutlet

KONICA MINOLTA DIGITAL CAMERA

                                                        Ready to serve Green gram cutlet

Makes – 20 of the above size

Time taken – 45 minutes(other than soaking & sprouting)

Sprouted grains play a main role in daily lunch menu and i prefer to add to my tiff-in menu too.  I have already put up Sprouted moong pulav, moong ghashi, Sprouted moong salad, sprouted matki masala etc and today i would like to put up this healthy cutlet to add to the long  list of cutlets i have put up on this blog namely corn cutlet, veg cutlet, vermicelli cutlet, snake gourd cutlet etc.., Here it goes….

What you need to have:

1. Sprouted moong beans – 2 cups

2. Oats powder – 1/2 cup

3. Boiled mashed potatoes – 1/2 cupKONICA MINOLTA DIGITAL CAMERA

                                                                  Sprouted Moong bean & oats powder

Ingredients of Seasoning & Garnishing:

1. Green chili – 2 (optional)

2. Chopped onions – /2 cup

3. Red chili powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Dhania-jeera powder – 1 Teaspoon

6. Pav bhaji masala powder – 1 Teaspoon

7. Grated ginger – 1/2 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped cilantro –  A handful

10. Mint leaves – 3-4(optional)

11. Sugar – 2 pinches(optional)

12. Salt – As needed

13. Rusk powder – As needed ( to dust the cutlets)

14. Cooking oil – 2 Teaspoon for seasoning & little more for frying cutlets

KONICA MINOLTA DIGITAL CAMERA

                                                            Ingredients of Garnishing & Seasoning

What you do with what you have:

1. Soak green gram(Moong) in water for about 6-8 hours.  Drain water and tie it in a dry cloth and keep it aside for another 6-8 hours.  It will have been sprouted if you open it up.  Grind it in the mixy to a coarse consistency without adding waterKONICA MINOLTA DIGITAL CAMERA                                                                  Grind  green gram being to a coarse consistency

2. Cook potato in the cooker as usual for 20 minutes till soft. When cooled peal and mash it and keep it aside.   Wash and peal onions and chop it fine.  Wash and chop cilantro, mint leaves and also grate green chili, ginger and keep it aside.

3. In the mean time dry roast on low flame till you get a pleasant aroma.  On cooling, powder it in the mixer.

4. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add chopped onions to it and required quantity of salt to it and fry till transparent.  When done add chopped green chili and grated ginger to it and stir well.KONICA MINOLTA DIGITAL CAMERA

                                              Grated ginger & green chili being added to fried onions

5. Add all powders in row and give a strong stir with a spatula to get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                                                All powders added in a row

6. On cooling transfer the fried onion mix, grind green gram, oats powder, chopped cilantro, mint leaves, mashed potato,lemon juice into a wide bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                        All ingredients in a bowl

7.Mix and make either round or oval shaped cutlets of required size and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                                              Cutlets being shaped

8. Dust each of them in rusk powder and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                            Cutlets being dusted in rusk powder

9. Place a skillet on medium flame and on heating splash a little oil on it.  On heating place the dusted cutlets on it and fry it.KONICA MINOLTA DIGITAL CAMERA                                                                                   Cutlets being shallow fried

10. Flip and fry on the reverse.  When done enjoy with tomato sauce or mint chutney.  Really crispy and  Yummmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                                  Cutlets being flipped to fry on the reverseKONICA MINOLTA DIGITAL CAMERA

                                                                        Ready to serve green gram cutlet

Makes -20 of the above size

Time taken : 45 minutes(other than sprouting) 

Note: 1. Use quality Moong bean to sprout properly.

2. One can use any sprouted grain for this dish.  I have also used oats from health point of view but one can surely avoid if not essential.

3.One can even deep fry these cutlets but mine is always a shallow fried option.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0

Baby corn capsicum stir fry

KONICA MINOLTA DIGITAL CAMERA

                                                               Ready to serve Baby corn capsicum stir fry

Serves 3-4

Time taken – 45 minutes in all

Baby corn and capsicum are two very popular veggies and when combined with litttle potato chopping  will be really yummy.  I am planning to put up this simple stir fry which is a jat pat side dish for roti as well as rice.  Here is my version of the recipe.

What you need to have:

1. Chopped capsicum – 1 cup

2. Chopped Babycorn – 2 cups

3. Chopped potatoes – 1/3 cup

KONICA MINOLTA DIGITAL CAMERA                                                                             Chopped fresh veggies

KONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of seasoning & other veggie

Ingredients of Seasoning:

1. Chopped onions – 1/2  cup

2. Chopped tomato – 1/6 cup

3. cumin seeeds – A little

4. Dhania jeera powder – 1 Teaspoon

5. Turmeric powder – 1/2 Teaspoon

6. Red chili powder – 1 Teaspoon

7. Cooking oil – 2 Teaspoons

8. Salt – As needed

What you do with what you have:

1. Wash and chop capsicum , also peal and chop Baby corn lengthwise, wash , peal and chop potato as well lengthwise and keep it aside as shown in the image.  Wash, peal and chop onions and tomato too.

2. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add cumin seeds to it.  When fried add chopped onions and salt to it fry till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                                                   Chopped onions being fried

3. When onions turn transparent, add chopped tomatoes and fry till a little mushy.  When done add chopped potatoes to it cook till soft.  When done add all powders in a row and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                                                        Tomatoes being cookedKONICA MINOLTA DIGITAL CAMERA

                                                         On potato being cooked all powders added

4. When done, add chopped capsicum and baby potatoes together and cook til they are soft.KONICA MINOLTA DIGITAL CAMERA

                                                                 Chopped baby corn & capsicum being added

5. When cooked would be as shown in the image below.  Yummmmmmmmm!!!Enjoy with roti, chapati or even rice.  Check for salt and transfer it to a serving bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ready to serve Baby corn capsicum stir fryKONICA MINOLTA DIGITAL CAMERA

                                                                             A better view of the dish in a bowl

Time taken – 45 minutes in all

Serves 3-4

Note:1. Use fresh veggies for better results.  Use tender baby corn for extra flavour.

2. I have used home made byadgi chili powder, hence one can use chili powder as per your spicyness either increase or decrease s per quantity of veggies used.

3. Do not add water at all since veggies will be cooked with its own water content.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1

Mushroom-peas masala

KONICA MINOLTA DIGITAL CAMERA

                                                                      Ready to serve Mushroom-peas masala

Serves -4-5

Time taken-45 minutes

Mushroom, is available in natural as well as in  artificial form.  The natural ones are the button mushrooms available only on the arrival of the rainy season , when there happens to be heavy lightening, storm and thunder and is fresh and aromatic.  Once the continuous rains start then it vanishes and we depend upon these artificial mushrooms only for sure.  I have combined mushrooms with peas, Capsicum and potatoes for the dish.  It is a good combo with either chapati or any roti of your choice.  Here is my version of the dish.

What you need to have:

1. Chopped Capsicum – 2 cups

2. Chopped Mushroom – 2 cups

3. Fresh green peas – 3/4 cup (i have used frozen)

4. Boiled potato – 1 (medium)KONICA MINOLTA DIGITAL CAMERA

                                                                                 Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                 Frozen peas, boiled potato & chopped capsicum

Ingredients of Seasoning:

1. Chopped onions – 2 cups

2. Chopped tomatoes – 1/3 cup

3. Dhania-jeera powder – 1 Teaspoon

4. Turmeric powder – 1 Teaspoon

5. Red chili powder – 1 Teaspoon(byadgi less spicy)

6. Garam masala powder – 1/2 Teaspoon(home made)

7. pepper powder – 1/2 Teaspoon

8. Ginger-garlic paste – 1 Teaspoon

9. Cashew paste – 1/2 cup(soak and grind it to fine)KONICA MINOLTA DIGITAL CAMERA

                                                                                    Ingredients of seasoning

What you do with what you have:

1. Wash and chop capsicum, peal potato  and cook it along with peas in cooker till soft and keep it aside. 

2. Wash, peal and chop onions fine, also wash and chop tomatoes fine and make ginger-garlic paste and keep it aside.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions to it and fry till transparent adding little salt.  When done add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Seasoning in progress

4. When done add all powders and ginger-garlic paste  in a row and give a stir so that a pleasant aroma oozes out.

KONICA MINOLTA DIGITAL CAMERA

                                                                               All powders added in a row

5. When done add chopped mushroom and capsicum and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                                Chopped mushroom & capsicum being added

6. When both the veggie and mushroom  is cooked,  add cooked peas and chopped potatoes, cashew paste  and a little water to it to bring it to required consistency.  Check for salt and  garnish with chopped cilantro and serve with roti, chapati etc..,  YummmmmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked peas and potatoes being addedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom-peas masala

7. Transfer it to a serving bowl for a better view of the dish.KONICA MINOLTA DIGITAL CAMERA

                                                                                       A closer view of the dish

Serves -4-5

Time taken – 45 minutes

Note:1. Use fresh veggies and mushroom for best results.

2. Do check for the chili powder you use for ideal spiciness you require.

3. One can even use frozen peas if fresh not available.

0

Multi lentil adai

KONICA MINOLTA DIGITAL CAMERA

         Ready to serve mixed lentil adai with chutney & chutney powder

Time taken : 30 minutes

Makes : 15 of the above size

This is a wonderful breakfast recipe of Tamilnadu and a popular recipe too.  I liked it the reason that we make use of a number of lentils in required proportion in a single recipe which gives a different taste with a pleasant aroma to the dish.  Especially topping with a little fresh chopped cilantro and onions  don’t you think the dish would be so tempting ??  Here is my version of multi lentil adai  recipe.

What you need to have

1. Raw rice (sona masoorie) – 1 cup

2. Blackgram dal (urad dal) – 1/2 cup

3. Moong dal – 1/4 cup

4. Chick pea dal(chana dal) – 1/2 cup

5. Byadgi chili – 8-10

6. Green chili – 3-4

7. Asafoetida powder (hing) – A pinch

8. Salt – as per taste

9. Cooking oil – to fry adaiKONICA MINOLTA DIGITAL CAMERA

                                                                                  Ingredients of mixed dal adai    

KONICA MINOLTA DIGITAL CAMERA

                                                                           Other ingredients of mixed lentil adai

Ingredients of topping:

1. Chopped onions – 1/2 cup

2. Chopped cilantro – A littleKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onion cilantro mix for topping

What you do with what you have:

1. Soak Blackgram dal and in water in a separate bowl for about 4 hours.  Also soak rice in water for about 2 hours.  All other dals in another bowl in water separately for about 2 hours.

2. Grind soaked blackgram dal in the mixer/grinder adding water in steps to a fine and thick consistency.

3. Grind rice draining water in the mixer to a fine and medium thick consistency.

4. Grind all other soaked dals/lentils with red chili, green chilli  in the mixer to a fine consistency.  Finally mix the whole mix a wide bowl  well with your hands and keep it over night for fermentation adding required quantity of salt and asafoetida powder too.  The fermented dough will be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Grind mixed lentil adai batterKONICA MINOLTA DIGITAL CAMERA

                                                                                Fermented batter of the recipe

5. In the mean time keep ready chopped onions and chopped cilantro ready to top the cooked adai  which is shown in image-3.

6. Place a dosa skillet on medium flame.  On heating just splash a little cooking oil and rub it all over the skillet.  Now splash a little water and allow it to dry so that the extra oil if any is evaporated on rubbing it with a coir or a tissue paper.  Just pour a laddle of the batter and spread a mixture of chopped onions and cilantro over it and press it with your fingers so that it is intact.  No need to flip and serve it with your favorite chutney or chutney powder.KONICA MINOLTA DIGITAL CAMERA

                                                                               Mixed lentil adai being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve crispy mixed dal adaiKONICA MINOLTA DIGITAL CAMERA

                                        Ready to serve mixed lentil adai with chutney & chutney powder

Makes – 15 of the above size

Time taken : 30 minutes

1. Soak Blackgram dal(urid dal) separately and grind also separately for best results.  Use quality dal as well.

2. Grind the batter to a thick consistency  since it will be fine on fermenting.

3. One can even use a little chopped dill or methi leaves for topping if desired along with onion and cilantro.

 

5

Mixed dal Appam

KONICA MINOLTA DIGITAL CAMERA                                Ready to serve mixed dal appam with sambar & chutney powder

Makes : around 65-70

Serves : 5-6

I love to include all varieties of dal in our daily menu/diet.  I have used almost all the five varieties of dal namely toor dal, Black gram dal, chick pea dal, masoor dal and Green gram dal , raw rice and methi(fenugreek seeds) for this dish.  On fermenting this dough turned  out so aromatic and the appam was mouth watering.  At home we all relished with fresh sambar  and  chutney powder.  One can even relish it with chutney.  Here is my version of the recipe.

What you  need to have:

1. Black gram dal – 1/2 cup

2. Raw rice – 1 cup

3. Toor dal – 2 Teaspoons

4. Masoor dal – 2 Teaspoons

5. Moong dal – 2 Teaspoons

6.Bengal gram dal – 2 Teaspoons(chanadal)

7. Fenugreek seeds (methi) – 1 Teaspoon

8. Red chili – 2

9. Asafoetida powder – A pinch

10. Salt – As per taste

11. Cooking oil – as neededKONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of mixed dal appamKONICA MINOLTA DIGITAL CAMERA

                                                        Other ingredients of mixed dal appam

What you do with what you have:

1. Wash and Soak all the four dals in water with fenugreek seeds together for about 4 hours.

2. Wash and soak Black gram dal in another bowl for about 4 hours.  Wash and soak raw rice in another bowl for about 2 hours.

3. Grind separately black gram dal in grinder  adding water in steps to a thick consistency.  Transfer it to a wide bowl.

4. Grind all the four dals with fenugreek and red chili adding water in steps  to a thick and fine  consistency and transfer it to another bowl.

5. Grind raw rice in the grinder adding water to a fine consistency.  Add grind black gram dal to it so that it is mixed well.  When done add the dal mix from step-4 to it and mix the whole dough in the grinder in such a way that it gets well incorporated in all.Add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                                                   Grind mixed dal appam doughKONICA MINOLTA DIGITAL CAMERA

                                                 Fermented mixed dal appam dough

6. Place an appam skillet applying oil to all the moulds.  When heated splash water to check if heated.  Fill in all the mould and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                              Moulds being filled with appam dough to cookKONICA MINOLTA DIGITAL CAMERA

                                                                Cooking appam in progress

7. Check if it is cooked and flip it to cook on the reverse, splashing a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                                   Appam being cooked on the reverse

8. Enjoy with either chutney of your choice, chutney powder or even with sambar.   Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                Ready to serve mixed dal appam with sambar & chutney powder

Makes 65-70 of the above size

Serves 5-6

Note: 1. Black gram dal if used is of good quality appam will turn fluffy and crispy too.

2. Raw rice also should be of good quality for better taste .

3. Fermentation also plays a main role .

4. To know w heather the dough is fermented or not , as soon as you fill in the heated mould there should be holes as shown in the image-5.

6

Toor dal idli

KONICA MINOLTA DIGITAL CAMERA

                                                      Ready to serve Toor dal idli with chutney

Makes 25 of the above size

Time taken: 20 minutes(excluding grinding & fermenting)

Toor dal/ split pigeon peas/Thogaribele/Thoridali in english, kannada and konkani respectively.  Toor dal is the main ingredient used for multiple dishes in the indian kitchen.  For daily menu for lunch/dinner it is a must.  I have already put up “Dal fry” and  “Dalithoy” and many other dishes but these are the two signature dishes which are very well accepted by my viewers.  A variety of idlis also are there and today i would like to put up “Toor dal idli” to add to the long list of idli on this blog.  This is my version of the recipe.

What you need to have:

1. Toor dal – 1/2 cup

2. Black gram dal – 1/2 cup(preferably quality dal)

3. Idli rava/sujee -1 cupKONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of Toor dal idli

What you do with what you have:

1. Soak both toor dal and black gram dal in water in  two separate bowls for about 4 hours.

2. Grind black gram dal in the grinder/ mixer adding water in steps to a very fine  and thick consistency.

3. Transfer it to a wide bowl giving room for fermentation and add rice sujee and salt to it allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                            Grind Black gram dal dough to which rice sujee & salt being added

Ingredients of Garnishing and Seasoning:

1. Chopped onions – 1 cup

2. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/3 teaspoon

3. bengalgram dal – 1/2 teaspoon

4. Curry leaves – 2 strandsKONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of seasoning & garnishing

4. Grind toor dal  in the mixer to a thick consistency at night it self and keep it in the refrigerator and add it to the fermented dough the next morning.  In the mean time place a spatula with 1 teaspoon of cooking oil in it and fry onions in it till light brown adding a little salt. Add this also to the dough.  Place a spatula with 1/2 teaspoon of cooking oil on low flame.  When heated add black gram dal, bengal gram dal and while being  fried add mustard and once it splutters add curry leaves to it.  Add this seasoning to the dough.KONICA MINOLTA DIGITAL CAMERA                       Grind toor dal, fried onions & seasoning added to the  fermented idli dough

5. Greece idli mould and pour the dough into each mould .  Place a wide idli steamer with enough water in it on medium flame.  When it starts boiling place the idli stand in it and cook for about 25 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                               Toor dal  idli being steamed

6. Transfer it to serving plate and enjoy with any chutney of your choice.  Yummmmm!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Toor dal idli with chutney

Makes -25 of the above size

Time taken : 25 minutes (excluding grinding & fermenting)

Note: 1. Black gram dal should be of a good quality for idli to turn out soft.

2. Grinding toor dal at night is for convenience.  One can even soak it in the morning and grind at once and add it to the fermented dough.  The reason for not adding toor dal at night is it gives a very bad odour.

3. I prepare rice rava at home using Sona masoorie raw rice.

0

Mulangi/Radish curry

KONICA MINOLTA DIGITAL CAMERA

                                                         Ready to serve Mulangi curry with chapati

Time taken : 45 minutes(including chopping and cooking)

Serves 4-5

White Radish, Mulangi in english and kannada is so popular because of its health benefits.  people have started consuming this veggie in cooked as well as in the salad form.    I have already put up Mulangi salad, Mulangi paratha and today i would like to put up this dry curry to suit as a good combo for roti and chapati for sure.   In places like Bangalore and Tamilnadu  in most of the restaurants Mulangi is a must veggie  in sambar since it is available in plenty through out the year.    It is always advisable to use very tender and fresh Mulangi for this dish as it has to cook faster. Here is my version of the recipe.

What you need to have:

1. Chopped white radish – 2 cups

2. Chopped Radish greens- 1 cup

KONICA MINOLTA DIGITAL CAMERA

                                                          Chopped white radish & its greensKONICA MINOLTA DIGITAL CAMERA

                                                          Other ingredients of the dish

Ingredients of Seasoning:

1. Cumin seeds – 1/2  Teaspoon

2. Asafoetida powder – 1/6 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Chopped Tomatoes – A litttle

5. Bengalgram dal – 2-3 Tablespoons

6.Chopped onions – 1 cup

7. Green chili – 5-6(not spicy)

8. Salt – As needed

9. Cooking oil – 2 Teaspoons 

What you do with what you have:

1. Wash , peal  Mulangi and chop it fine.  Also wash and  chop its greens and tomato  fine and keep it aside.  Wash, peal and chop onions too.

2. Soak Bengal gram dal/chanadal in water for about an hour till it is ready to grind. Grind it with half the quantity of cumin, asafoetida powder and 2 green chili without adding water to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA

                                                    Grind Bengal gram dal with cumin & green chili

3. Place a wide skillet with 1 or 2 teaspoons of cooking oil in it on low flame.  When heated add the rest of the cumin seeds and asafoetida powder and fry till done.  Add slit green chili and fry for a while.  Ad chopped tomatoes and onions and required quantity of salt to it and fry till done.KONICA MINOLTA DIGITAL CAMERA

                                                                    Seasoning in progress

4. When done, add grind bengal gram dal mix from step-2 to it and stir for a while.  Add turmeric powder as well to it and stir together till a pleasant aroma is oozed and make sure it is not burnt.  KONICA MINOLTA DIGITAL CAMERA

                                         Turmeric powder & grind masla dal mix being added

5. Add chopped veggie and the greens together from step-1 to it.  Close with a lid and cook till done.KONICA MINOLTA DIGITAL CAMERA

                                                             Mulangi and its greens being added

6. Check for salt when done enjoy with chapati or roti.KONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve Mulangi /Radish curry

7. Enjoy with chapati.  Yummmmmmmmmmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA

                                                             Mulangi curry with chapati

Time taken : 45 minutes(including chopping and cooking)

Serves 4-5

Note: 1. Use fresh, tender Mulangi for the dish.

2.I have not used garlic etc so that one can relish the flavor of the veggie.

3. This dish since dry can be a lunch box too.

.  

3. 

4

Broad Beans upkari(konkani style)

IMG_0958

   Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves 3-4

Broad beans/Chapparada avrekayi is available only for a couple of months in a year.  Though not very popular still i have relished it since my childhood days.  Of course it is not as tasty as the french beans and the Long beans  for sure and  it is a little bland to taste too.  I have put up Broad beans dry curry on this blog a year back.  Today i would like to put up simple upkari which is a classic combination with rice and Toor dal Rasam.  Here it goes!!!!

What you need to have:

1. Chopped Broad beans – 2 cups

2. Chopped potato – 1/2 cupIMG_0949

Chopped Broad beans & potatoes

Ingredients of Seasoning & garnishing:

1. Mustard seeeeds – 1 Teaspoon

2. Black gram dal – 1/2 Teaspoon

3. Asafoetida powder – 1/3 Teaspoon(hing)

4. Turmeric powder – 1/2 Teaspoon

5. Green chili – 2-3

6. Curry leaves – 2 strands

7. Salt -to taste

8. Sugar – 1/2 Teaspoon (optional)

9. Cooking oil – 1 Teaspoon

10. Fresh grated coconut – 2 Teaspoons(for garnishing)IMG_0952

          Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Wash and chop Broad beans fine.  Also peal, wash and chop potatoes as well fine and keep it aside as shown in image-1.  Wash and slit green chili and grate coconut as well.

2. Place a wide skillet with 1 Teaspoon of cooking oil in it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add black gram dal to it.  When fried add slit green chili, asafoetida powder and turmeric leaves to it.IMG_0953

      Seasoning in progress

3. When done add chopped Broad beans and potatoes from step-1 to it .  Add required quantity of salt, sugar  and close it with a lid.  Keep a close watch to see that if it is cooked every now and then so that it is not burnt.IMG_0954

       Chopped fresh veggies being added to the seasoning

4. Stir it with a spatula and allow it to cook till done.IMG_0955

                       Cooking in progress

5. When done add fresh grated from step-1 to it and enjoy with rice, rasam and papad!!!YummmmIMG_0956

  Fresh grated coconut being added to the dish

6. Transfer it to a serving bowl for a closer view of the dish.IMG_0958                                                              Ready to serve Broad beans upkari

Time taken – 45 minutes(including chopping the vegetable)

Serves – 3-4

Note: 1. Use preferably fresh and tender veggie for the dish for best results.

2. Sugar is optional but gives an awesome taste to the dish.

4

Kashmiri pulav

IMG_0982

    Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken : 45 minutes

Serves 4-5

Kashmiri pulav is unlike the normal pulav recipes will not be spicy.  Even when we go to restaurants also we never order this kashimiri pulao as it will be slightly sweet. But i have tasted this in parties and buffets. This is actually a request recipe by a few readers of this blog and i borrowed it from one of my friends and a few tips i could incorporate on my own.  It can be relished with any spicy side dish especially with paneer based gravy.  Here goes my version of the recipe.

What you need to have:

1. Basumati rice – 1 and 1/2 cups

2. Saffron strands – 1/2 teaspoon

3. Milk – 1/2 cup

4. Butter  or ghee – 2-3 Tablespoons

5. Cashews – 10-15

6. Raisins – 10-15

7. Cardamom – 10

8. Mace – 1

9. Cloves – 3-4

10. Sugar – 1/2 teaspoon

11. Chopped onions – 1 medium (2-3 tablespoons)

12. Salt – to tasteIMG_0965

                                                          Ingredients of Kashmiri pulavIMG_0963

                                                        Other ingredients of Kashmiri pulav

What you do with what you have:

1. Soak rice for 4-5 minutes in water , strain and keep it aside.

2. Soak saffron strands in milk and keep it aside so that milk turns orange.

3. Heat butter in cooker and fry nuts in it till done.IMG_0968

                                                              Dry fruits being fried in butter

4. Place cooker with a little butter in it and fry cardamom,  mace and cloves, in it till done.IMG_0971

                                                                  Spices being fried in butter

5. Add sugar and rice and saute for a while.IMG_0972

                                                                Basumati rice being sauted

6. Add saffron milk from step-2 to it and just give a stir.  Also add required quantity of water to it and cook till done.

IMG_0974                                                                Saffron milk being added to rice

7. Once done slowly give a stir with a wooden spatula so that rice corns are intact and the colour of saffron is uniformly spread.   Add salt instantly so that the whole dish gets incorporated well with it.  Transfer it to a serving bowl.IMG_0978

                                                                              Pulav being cooked

8. Place a spatula with a little butter/ghee in it.  When heated add chopped onions to it and fry till light brown in colour and crispy but do not burn.IMG_0977

                                                                        Chopped onions being fried

9. When done mix fried crispy onions to cooked pulav in a bowl along with fried dry fruits from step-3 to it.IMG_0984

Ingredients of garnishing :

1. Fries onions – A handful

2. Pomegranate seeds – as needed

3. Chopped cilantro – as needed

4. Fried nuts – as neededIMG_0981

                                                                        Ingredients of garnishing

10. Garnish with chopped cilantro and pomegranate seeds and enjoy with any side dish of your choice , preferably spicy for sure!!!  We relished with shahi paneer dish.(sorry no photo)IMG_0982         Ready to serve Kashmiri pulav garnished with chopped cilantro & pomegranate seeds

Time taken – 45 minutes

Serves 4-5

Note: 1. Use long grain Basumati rice for the dish.

2. Pomegranate is a must fruit to decorate the dish.

3.Saffron strands give extra flavour to the dish.

4. It is better to relish it with a spicy dish as the main dish is blant.