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Saturday, February 26, 2011

Avalakki(Poha) Bisi Bele Bath

Ingredients:
3/4 cup Yellow Lentils / Toor Dal / Thogari Bele
1.5 cups Thick Beaten Rice / Dappa Avalakki / Phoha
1.5 cups finely chopped Beans
3/4 - 1 cup finely chopped carrot
1/2 - 3/4 cup frozen/soaked Green Peas
1 medium sized Tomato
3 - 4 tsp MTR Bisi Bele Bath paste / powder
Salt to taste
1 tsp Mustard seeds
1.5 tsp Bengal Gram seeds
2 tsp broken Cashew Nuts
5 - 6 Curry leaves
4 - 5 strands of Coriander leaves
3-4 tsp Ghee

Recipe:
Chop beans, carrot and tomato into small pieces as shown in the picture below.

Put yellow lentils in a vessel and wash them in water for about 2-3 times. Add this in a pressure cooker container. Add chopped vegitables, green peas, around 3 cups of water to the same vessel and cook.(3 whistles)

Put beaten rice in a vessel, add enough water and keep it aside for about 10-15 mins. Drain the water and keep it aside.

Put mustard seeds, bengal gram seeds, cashew nuts, 2 tsp ghee in a thick bottomed pan/vessel and heat. Once it starts spluttering, add curry leaves and fry them together for few seconds.

Add cooked yellow lentils mixture, soaked beaten rice, bisi bele bath paste/powder, salt, required amount of water and bring them to boil. (If you are using the bisi bele bath powder, add the required amount of tamarind water/pulp.) Add 2 tsp ghee, mix them well and keep the bisi bele bath in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well.

Serve hot along with Chips or Mixture.

Saturday, February 19, 2011

Vegetable Samosa

Ingredients:
3/4 cup chopped Beans
1/2 cup frozen / soaked Green Peas
1/4 cup grated Carrot
1/8 cup grated Beetroot
1 large Potato
1/2 tsp Ginger Garlic paste
8-10 strands of Coriander leaves
3/4 tsp Chilly powder (1/2 for Samosa Masala, 1/4 for Dough)
1/2 tsp Garam Masala powder
1/4 tsp dry Mango powder
1/4 tsp Chat Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/4 - 1/2 tsp Lemon Juice
1.5 cups All Purpose flour
1 tsp Rice flour
1 tsp Bombay Rava / Semolina
1/4 tsp Chilly powder
8-10 Carom seeds / Ajwain seeds
Salt to taste
Oil

Recipe:
Chop beans into small pieces as shown in the picture below. Grate the carrot and beetroot as shown in the picture below.

Put grated carrot, beetroot, finely chopped beans, frozen/soaked green peas in a pressure cooker container and cook.(4-5 whistles; Note: Don't add any water) Once the pressure goes off, put them in a clean cotton cloth and squeeze them properly.
Put the potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potato from the cooker and keep it aside. Once it comes to room temperature remove the outer cover and mash them as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add cumin seed powder, coriander seed powder, garam masala, 1/2 tsp chilly powder, dry mango powder, chat masala and fry them for about 1 min in low flame. Add squeezed vegetable mix, salt and mix them well. Fry them for about 2-3 mins in medium/low flame. Add mashed potato, lemon juice, salt and mix them well.

Put all purpose flour, rice flour, carom seeds, salt, 1/4 tsp chilly powder and mix well. Knead the dough by adding sufficient amount of water. Keep the dough aside for about 15-20 mins by covering a lid.

Take little amount of dough and make a round ball.

Roll the ball like medium thin chapathi by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.

Cut the rolled chapathi into two halves as shown in the picture below.

Take one half of the chapathi and apply water to the edges as shown in the picture below.


Make a cone shape as shown in the picture below.

Take it carefully and hold it like a cone as shown in the picture below. Fill the cone with prepared masala(2-3 tsp) as shown in the picture below.

Close it from the filled side and press it as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put samosa to oil. Deep fry both the sides of samosa in medium flame as shown in the picture below.

Serve hot along with tamarind, mint chutney or tomato ketchup. The above mentioned ingredients will serve 8-10 Vegetable Samosas.

Saturday, February 12, 2011

Aloogadde(Potato) Sasive

Ingredients:
1 large Potato / Aloogadde / Aloo
3/4 - 1 cup grated Coconut
1 Green Chilly
Small piece of Ginger
3/4 tsp Mustard seeds (1/4 for Masala + 1/2 for Seasoning)
1/2 - 3/4 cup Buttermilk / Yogurt
Pinch of Turmeric powder
Salt to taste
1 - 2 broken Red Chillies
2 - 3 Curry leaves
1 tsp Oil

Recipe:
Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized pieces as shown in the picture below. Add pinch of turmeric powder, salt and mix them well.

Put grated coconut, green chilly and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add ginger and grind them together for about 2 mins.

Add ground coconut, buttermilk to the vessel containing cooked potato and mix well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.) Add water and salt if required.
Put oil, 1/2 tsp mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to sasive. Mix well before serving. It goes well along with rice.

Saturday, February 5, 2011

Coconut Rice

Ingredients:
1 cup white Rice (Preferred: Basmathi or Sona Masuri)
1 cup grated Coconut
1 tsp Bengal Gram seeds
1 - 2 tsp broken Cashew Nuts
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
Small piece of Ginger
Pinch of Asafoetida powder
1/2 tsp Sugar
Salt to taste
2 tsp Ghee

Recipe:
Cook the rice and keep it aside.

Put the grated coconut in a mixer and grind it for about 1 min by without adding any water as shown in the picture below. Chop the coriander leaves, ginger into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, bengal gram seeds, black gram seeds, broken red chillies, cumin seeds, cashew nuts, ghee in a thick bottomed vessel and heat. Once mustard seeds starts spluttering, add curry leaves, asafoetida powder, chopped ginger and green chillies and fry them for about 1 min. Add grated coconut, sugar and fry them in medium flame for about 4-5 mins.

Add rice, salt and mix them well. Keep the coconut rice in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.