Avalakki / Poha/riceflakes bisibele bath

Avalakki/Poha/ rice flakes bisibelebath:

Bisibele bath is a dish which is cooked with rice , lentils and vegetables along with spice powders .
Its normally cooked with rice. But on the days of fasting the rice can be replaced with poha and its taste remains the same.
I usually prepare this on Ekadashi( the 11th day in the lunar cycle). It is considered auspicious to fast on this day.Also scientifically, our system needs  detoxification and fasting on regular basis with only fruits in our diet helps in flushing all the toxins.Ideally the elders in the family fast with only fruits and liquids on ekadashi, which I feel,is  their secret of longevity and a healthy life.
But with time and with our lifestyle I can not  follow the same diet. So I have customised the diet according to my convenience by eliminating cooked rice and onion garlic from the menu on this particular day and also I include wide variety of fruits.Ending my story  and here goes the recipe.

Ingredients:
Tuvar dal/pegion peas lentils - 1 cup
Thick poha - 1 cup
Chopped mixed veggies- 1 cup ( Potatoes, peas, beans, carrots,Squash,Cluster beans)
Thick tamarind paste- 1 tbsp
Jaggery- 1 tsp
Bisibele bhat powder / samabar pwd- 2 tsp
Salt- to taste

For seasoning:
Oil/ ghee- 1 tbsp
Mustard seeds- 1/4th tsp
curry leaves- 1 spring
turmeric pwd- 1/8th tsp
hing- a generous pinch.

Procedure:
Cook the tuvar dal and vegetable in a pressure cooker.Wash and soak the poha for at least 1/2 n hr if using the thick ones. Once the pressure goes off take the boiled veggies and tuvar dal along with the soaked poha in a thick bottomed wide container.Add tamarind paste, bisibele bath powder,jaggery and salt.Adjust the consistency to desired level by adding water.  Mix well and bring it to a boil.
Heat a wok add oil/ghee once hot add mustard seeds , once they crackle add curry leaves hing and turmeric powder. switch off and add this to prepared bisibele bath. Mix well .Serve hot with raita or chips.
Note: 
1.Tuvar dal can be replaced by moong dal.Quantity remains same as tuvar dal.  Dry roast moong dal before cooking it. Also cook the moong dal and vegetables direcly on stove top . Moong dal turns very mushy if cooked in pressure cooker.This has to be served immediately as the dish becomes very thick once cooled.
2.Poha can be replaced by broken wheat.Quantity remains same as poha. Cook it along with dal and veggies in pressure cooker and the rest of the procedure remains same.
3.Homemade Bisibele bhath powder recipe link is Here..

Raw tomato/green tomato chutney

Raw tomato/ green tomato chutney:
 Tomatoes are packed with vitamins and antioxidants.There are many ways and so many recipes to incorporate tomatoes in  daily cooking. It can be used in rasam/ saaru,  Chutney,dals etc...The recipe list goes on.
In this particular recipe I am using green tomatoes. Green tomato is used to prepare tomato pappu/tavve/dal and Chutney.
here's the recipe for green tomato chutney.

Ingredients:
Green tomatoes- about 1/2 kg
sesame seeds-1/2 tsp
fenugreek /Methi seeds- 1/4th tsp
Jeera -1/4 th tsp
Green chillies-3 nos slit
Turmeric pwd- 1/8th tsp
hing - a pinch
jaggery- 1 tsp
tamarind-1tsp ( I have not used) use only if tomatoes are not sour.
Oil- 1 tsp
Salt- to taste

For Seasoning :
Oil- 1 tsp
Musturd seeds- 1/4 tsp
Urad dal- 1/2 tsp
garlic- 4 cloves chopped finely
Curry leaves- 1 spring

procedure: 
Heat a wok and dry roast sesame seeds and fenugreek seeds separately , powder them and keep it aside. In the same wok heat a tsp of oil add hing ,jeera and turmeric pwd . Once jeera splutters add green chillies , saute and then add chopped green tomatoes . Cover and cook until the tomatos turn mushy. Once the tomatoes are cooked add salt, jaggery and tamarind paste if using. Let it cool. Take the cooked tomato mixture along with the ground pwd and grind it into a smooth paste.
For the seasoning heat a wok add a tsp of oil add musturd ,once it splutters add urad dal,curry leaves and finely chopped garlic.let the urad dal and garlic turn golden brown. add this seasoning to the Chutney and serve it with steaming hot rice topped with ghee.It can also be served as side dish with idli, dosa and chapathi.



note :
Green tomatoes can be replaced  with red ones . It tastes different but equally good.

Akki rotti/rice flour rotti

Akki rotti/Rice flour Rotti:

Akki rotti is traditional south Indian breakfast,mainly belonging to Karnataka cuisine .It can be made  plain with just the rice flour or  rice flour can be mixed  with grated veggies / just  onions . Or just add boiled field beans / avarekalu for avarekalu akki rotti. Here I am giving the recipe for  onion akki rotti.


Ingredients:
Rice flour- 2 cups
Onions medium size- 6 to7 ,finely chopped
Coriander leaves - about 1/4 cup loosely packed, finely chopped .
Green Chillies- 3 or more acc to taste, finely chopped.
Jeera/ cumin seeds- 1 tsp
Salt- to taste
Water to make the dough.
Oil- for cooking the rottis


Procedure:
In a large mixing bowl take  the rice flour , onions , Coriander leaves , green chillies,jeera and salt and mix well without adding water.Do not add water to the entire flour mixture as onions tend to leave moisture when mixed. Take the flour in parts , add water and make a soft dough as shown.

I use aluminium foil disposable plates to pat my rottis, as it requires very little oil.
It can be cooked directly in a kadai/ wok .I somehow find this method a little messy.
For the foil plate method, smear little oil on the aluminium foil plate, take a tennis ball size  dough and start patting it into thin circle as shown in the picture.
apply a little (about a tsp)  oil on the patted rotti.

Heat a girdle and when its hot transfer the Al.foil pate on the girdle with the patted rotti facing the tawa and press on all the sides.On medium flame cook it for few mins , once that side is cooked the foil plate comes out easily.Take the foil plate off and flip the rotti and cook on the  other side for few mins.

For crispy rottis cook on the tawa for long time on low flame. For soft rottis take it out from the tawa as soon as it is cooked .Serve it when it is hot along with coconut chutney or chutney powder and yoghurt.

Variations:

1. Onions can be replaced with finely chopped or grated cabbage shreds or grated mixed vegetables     ( Carrots, cabbage and cucumber). 

When using cabbage or mixed vegetables add grated fresh coconut.

2. Rice flour can be replaced with Ragi/finger millet flour or jowar/Sorghum flour.

Note:

If using finger millet or sorghum flour the rottis take longer time to cook,if you try to remove the foil plate before the rotti is cooked it will break/tear.

Heerekayi/Ridge gourd chutney

Heerekayi/Ridge gourd Chutney


Chutney is a  side  dish which is blended with flavours (Sweet, Spicy and tangy). My ajji ( Grand mother ) makes a wide varieties of chutneys and each time she replaces the ingredients in it so that it gives a different taste to the same chutney. You can prepare it using urad dal/ Chana Dal/ Sesame Seeds/ Corriander/ Cumin seeds.In this recipe i have used chana dal and dry coconut .Must admit that  I got this idea from my ajji ,but definitely it cant replace ajji's taste . I just relish her chutneys .
Here goes the recipe

Ingredients :

Ridge Gourd- 1 medium size
Chanadal/ Kadle bele- 1 1/2  tbsp
Dry red chillies- about 3 ( I use Kashmiri/ Byadige variety)
Dry coconut- 1/4th cup
Thick Tamarind juice - 1 Tbsp
Jaggery - 1tsp
Hing - A generous pinch
Turmeric - a pinch
Roasted fenugreek pwd / Methi pwd - a pinch
Salt - to taste
Oil- 1 1/2 tsp

For seasoning :
Oil-  1 tsp
Mustard - 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - 1 spring

Procedure:

Wash and just peel the sharp edges of ridge gourd, retain the skin. Cut it into bite size pieces and keep it aside.

Heat a wok and once hot dry roast channa dal until golden brown . Set this aside and in the same wok add 1/2 a tsp of oil and toast the red chillies and dry coconut.Grind the channa dal, red chillies and dry coconut into fine  powder.

Again Add about a tsp of oil in the wok once hot add hing , methi pwd and turmeric pwd. Add the chopped ridge gourd . Cover it and let it cook until mushy.Keep stirring in between.Once cooked allow it to cool and grind it along with salt tamarind juice and  prepared channa dal red chilly and coconut powder without adding water.
Heat 1 tsp oil once hot add mustard seeds and once it stops spluttering add urad dal , let it turn golden brown and then add curry leaves .  Add this seasoning to ground chutney and serve with piping hot rice and rasam.

Variations:
1. can use urad dal instead of chana dal.
2.Dry coconut can be replaced with fresh grated coconut.
3. Dry Red chillies can be replaced with green chillies.
Add green chillies when cooking the ridge gourd. And once ridge gourd is cooked add fresh grated coconut and stir fry for few minutes.

pav bhaji

Pav bhaji

Pav bhaji is a  famous street side food originally from Mumbai cuisine. And I must say this is the simplest wholesome meal , as the bhaji consists of all the mixed veggies. I make sure to add wide variety of veggies to make the dish nutritious.
This is my cousin's (keerthi) favourite dish and of course she comes here to visit her nieces whom she is even more fond of. When ever keerthi visits us( Can count the no of visits though " Dr " keerthi !!) I make sure to cook this dish for her and every time it has turned out well.
Here goes the recipe
Recipe source Vah chef with some alterations.

Ingredients :
Veggies:
Potatoes- 2 med peeled and cut into half
Cauliflower -1 small
Carrots- 2
beetroot-1/2 piece of a small beetroot grated ( read the foot note)
green peas- 1/2 cup
beans - 5 to 6 finely chopped

For masala:
tomatoes - 2 nos finely chopped
Onion - 1 big finely chopped
Capsicum- 1 finely chopped
Oil/ butter- 2 tbsp
Jeera - 1tsp
Pav bhaji masala- 2 tsp
Amchur pwd- 1/2 tsp
Chilli pwd- 1/2 tsp

Pav buns
Butter for toasting the pav

Procedure:
Cook the vegetables 
Wash the cauliflower florets and let them stand in boiling salted water with a pinch of turmeric for few mins . Pressure cook all the veggies except capsicum, tomatoes and onions with water until cooked , for about 5 whistles.

Masala preparation
Heat oil/ butter in a wok add jeera once it splutters  add onions , cook until onions are well browned , add ginger garlic paste, fry for few mins, add tomatoes and cook until mushy and oil gets separated. Add capsicum and fry until it is cooked well.Add pav bhaji masala, amchur pwd  and chilli pwd.

 Add the cooked veggies along with water to the cooked masala and mash them using a masher . The veggies and the masala should be mashed really well.Add salt and more water if required  to adjust the consistency.A dollop of butter can be added now for that extra oomph. Salt and the masalas can be adjusted acc to taste.Garnish with finely chopped coriander leaves and switch off the stove.

Heat the  girdle and once its hot add butter and toast the pav buns on both sides . Serve the toasted pav buns with prepared bhaji , chopped onions and a slice of lemon.

Note:
Do not skip beetroot as it gives natural colour to the bhaji. Add just a small piece as the bhaji will get overpowered by beetroot flavour.

Avarekalu Nipattu

Avarekalu Nipattu


With the onset of winter comes the season of field beans(Avarekalu) . Namma Bengaluru is famous for avarekalu and its variety of dishes and to name a few, avarekalu upma, avarekalu Rotti, avarekalu huli, avarekalu Kodubale and nipattu . Avarekalu mela at food street ,sajjan rao circle ,is a treat for all bengalurians .


In this particular recipe we use hitakida avare bele( the outer skin of the bean is removed)

Here goes the recipe

Tender deskinned Field beans / Hitakida avarebele - 3/4th cup, boiled
Rice flour / Akki hittu - 2 cups
Roasted gram( hurigadale)- 1/4th cup, powdered
Peanuts- 1/2 cup ( coarsely powdered)
Chilli powder- 1 1/2 tsp
Salt-3/4th tsp
Hot oil- 2 tbsp
Oil for deep frying

Procedure:
In a large mixing bowl mix rice flour roasted, gram flour , coarsely powdered peanuts, chilli pwd ,salt  hot oil and boiled beans  using very little water. The mixture should be crumbly. Take the mixture in parts and add little more water. Make sure it is not too watery.The dough should be stiff. Take a lemon size ball place it in between  greased plastic sheets and press it using the roti press , I used my roti maker for this . Heat oil in a wok and when its hot drop the nipattu and deep fry until golden brown. Repeat the same with the rest of the dough.Cool and store in air tight containers.

Vegetable Biriyani

VegetableBiriyani


I love cooking rice dishes , reason being,chopping the veggies and putting things in place is the only effort needed and the dish is ready. Though our all time favourite rice dish is fried rice tried this one for the first time and it was a hit with my family. The original recipe is  here. 
Here goes the recipe.

Ingredients :
Shahi Jeera- 1tsp
Cinnomon- 1" piece
Clove-2 nos
Onion- 2 Medium  Thinly sliced    
Tomato- 1 big finely chopped
Paneer- 200 Gms Cubed( I just used  few pieces of cubed paneer)
Ginger Garlic paste- 1 tsp
Chopped Mixed Veggies- 1 Cup ( Carrots, Beans, Potatoes,Peas)
Green Chillies finely chopped-2 nos
Ghee - 2 Tbsp ( Divided Use)
Oil- 1 Tbsp
Coriander powder- 1 tbsp
Chilly powder- 1 tsp
Turmeric powder-3/4th tsp
Basmati rice -1 1/4th  cups
Garam masala- 1tsp


Soak the basmati rice for 20 mins.In a deep bottom pressure cooker heat a tbsp of ghee add jeera,cinnamon,cloves, saute until jeera splutters. add oil and when it gets hot  add finely sliced onions and fry until well cooked. Add ginger garlic paste,chopped chillies and fry until the raw smell goes off. Now add tomatoes , cook until tomatoes are soft and cooked well and oil starts separating Add Coriander powder, turmeric powder and chilli powder ,mix well . Now the entire mix will look like a smooth paste.  add about a tsp of ghee at this stage and cook for a min. now add the chopped vegetables and garam masala, mix well and add `about a little more than 1 and a 1/2 cup of water cover the lid and cook the veggies until 3/4th cooked. Add a tsp of ghee and a tsp of oil. Strain the basmati rice and add it now . I also added paneer pieces at this stage .Cover the lid and place the weight and cook on a low flame for 15 mins.Switch off the flame and serve once the pressure goes off.Can be served with Salan, or any gravies or just simpe raita .