Bisibele bath

Bisibele bath

South Indian delicacy which is also called sambar rice in some of the regions. This dish can be cooked in many ways.Pressure cook method which is the simple one and the direct stove top cook method which is the traditional one and more flavourful . I am giving this recipe on my sister's demand :) She being a busy mommy always wants simple and one shot recipes.
Recipe Source : My chikamma. Yes she is a great cook and also she gives me tips on how to save my time when cooking.

So here goes the recipe for pressure cook method which tastes equally good.This recipe serves 2.

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Ingredients
1/2 cup - rice
1/2 cup - tuvar dal
1/2 cup - mixed veggies ( beans , carrot,potato)
3 tbsp- raw peanuts ( soaked  for 1/2n hr )
4 tbsp- Thick tamarind juice (adjust acc to taste)
3tbsp- Sambar pwd / any store bought
Bisibele bhat powder( click the link for the recipe of powder)
Jaggery- 1/2 tsp
Salt- to taste

To tamper 
Oil/ghee- 1 tsp
Mustard seeds- 1/2  tsp
Curry leaves- 1 Spring
Hing - Generous pinch
Turmeric pwd - 1/2 tsp

Pressure cook rice&dal with enough water until mushy. I also keep the veggies and raw peanuts in a different container in the same cooker along with rice and dal and give 3 to 4 whistles. This helps save some time . Else the veggies can be cooked on direct stove top. Once the pressure goes off mash the dal and rice . Mix it along with vegetables  in a thick bottomed container.To this  add tamarind juice , sambar pwd , jaggery, salt . add more water if required to adjust the consistency( it should not be too thick) and give a nice boil until raw smell goes off.
Heat a skillet add oil or ghee once hot add mustard ,once it splutters add curry leaves , turmeric and hing . Add this tampering to bisibele bath and serve hot with Potato wafers or Cucumber raita.
Can be topped with a tsp of ghee for a richer taste.
Note:
1.Green peas, Cluster beans  can also be added  along with other vegetables . Can add capsicum also but add it when making the tampering so that it is not over cooked.
2.Home made bisibele bhath powder recipe link is Here

No Knead Spicy Buns

No Knead Spicy Buns

Playing with yeast and yeasted bakes is a bliss, and no words to describe the aroma of baking yeasted bakes at home. It smells divine.
Handling yeast is no child play, yes ,but when you have a blogger cousin,Suma Rowjee, who has experimented with yeast and yeast breads its definitely a child play. I suggest to go through her blog about "yeast and yeast bread basics for beginners " before baking any breads and the chances of successful baking is guaranteed. She blogs here

This particular recipe is supposed to be very simple and the beginners perfect recipe.Also perfect to go with  evening cuppa .The original recipe is here

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foodiespalate.blogspot.in

Ingredients:  
Instant yeast ( you could also use Active Dry Yeast) - 2 1/4 tsp ( I have used Gloripan)

Water - 240 ml / 1 cup warm
Sugar - 1 TBSP
Salt - heaping 1 teaspoon
Yogurt - 4 TBSP or 1/4 cup
Olive Oil - 2 TBSP
All purpose flour - 192 grams / 2 1/4 cup

Onions - 1/2 cup, chopped fine

Red chilly flakes -  1tsp(original recipe has chopped green chillies ) 

Fresh Coriander- Chopped about 1 TBSP

Grated carrot -  1/4 cup

Procedure: In a bowl, take the instant yeast and sugar. Add the warm water. (If you would be using Active Dry Yeast, you would need to leave it for about 10 minutes till frothy). Add oil, salt and yogurt. Add in the flour slowly. Stir with a wooden spoon gently. When all the flour has been stirred in, add the onion, chilly flakes, fresh coriander and grated carrot. Stir again to mix. The dough will be very very sticky. At this point, you could transfer the dough to a suitable bowl ( A bowl in which the batter will be halfway full, which can help you judge well if the dough has doubled). Cover the bowl with a clean kitchen towel and let it double. Mine took about 40 minutes. 

In the meantime, grease your muffin tray(s). 

Once the dough doubles, stir the dough once with a wooden spoon and divide the dough to fit in the cups. Oil your hands to handle the sticky dough. Fill in the muffin cups halfway. Keep the tray in a warm place and let the dough rise till it comes to the rim of the cups, not higher as the batter will begin to kind of slump as it rises giving you slighter tougher buns.Let the rest of the batter rise again till double and can be transferred to muffing tray while the first batch is baking . Towards the end of the second rise, pre-heat oven to 205 degrees C / 400 F (375 F / 190degrees C if using a dark colored pan). Bake for 15 minutes.  The buns do not get a very dark color, do not over bake. Cool in the baking pan for 5 minutes and then cool on the rack completely.

Eggless Chocolate Chip Muffins

Eggless Chocolate chip muffins

Baking is my new passion. Started with baking breads and cookies. But eggless cakes were always disastrous.  And finally got this recipe from Divine taste . The cake just tasted Wow !! believe me. This is a cake which i will bake often.

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foodiespalate.blogspot.com

The original recipe is here

Here goes the recipe

I have replaced the blueberrys with semi sweetened chocolate chips

Ingredients:
     

180 gm (1 cup) chocolate chips
2 tsp plain flour for coating the chocolate chips
210 gm (1 1/2 cups) plain flour
1 tsp baking powder
1 tsp baking soda
100 gm (3/4 cup) milk powder
100 gm (3/4 cup) fine sugar*
100 gm (1/2 cup) butter, melted
250 ml milk
1 tsp vanilla extract

Method:

Line your muffin tray with cupcake or muffin liners. Or grease and dust them with flour if you don’t want to use the liners
take the chocolate chips in a bowl, sprinkle flour on them, mix and keep aside. This will make sure that the chocolate chips wont sink into the bottom of the pan

Preheat the oven to 180 C/350F.

In another large bowl, put in the flour, baking powder and baking soda and sieve once to make it uniform. 

Put in the milk powder and the sugar into the flour and mix well with a whisk.
Stir in the melted butter, vanilla and the milk and mix gently with the whisk. Do not over mix as the secret to good muffins is “less mixing”!
Fold in the chocolate chips very gently and give it one mix so that the choco chips are distributed evenly throughout the batter.
With the help of an ice cream scoop or a spoon fill the prepared moulds with the batter and bake for about 20 minutes or until a toothpick comes clean

Veg Fried Rice

Veg fried rice

Weekend spl dish in my home as it takes very less effort. Mise en place and just 15 mins to cook the dish.

here goes the recipe

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Ingredients

Rice 1 cup ( i use the long grain one )
Mixed veggies -1 cup ( French beans , carrot, cabbgae, capcicum)
Onion- 1 med thinly sliced
Chillies - 2 to 3 slit
garlic - acc to taste finely minced
Spring onions - 1cup finely chopped
Vineger - 1 tsp
Pepper Pwd - As per taste
Salt - to taste
oil- 4 tbsp

Cook rice so that  every  grain  is separate . Cool and keep it aside

In a heavy bottom frying pan add oil, once hot add chillies and garlic. add onions and saute till translucent .Add the veggies which take time time to cook  like beans and carrots first . let them cook for few mins. then add capsicum and cabbage. cook until done but slighty chrisp. Add vinegar, pepper ,salt . mix well keeping the flame medium. add spring onions cook for few mins until they turn soft. lastly add cooled rice and mix well. Serve hot with sauce or any gravy.

Note: 1.Adding red bell peppers gives a nice colourful dish
          2.Can add Schezwan sauce after adding all the vegetables and cook for some time to make it                  schezwan fried rice 

Mirchi Ka Salan

Mirchi Ka Salan

This is a gravy which i tasted first time at a friends place . My friends mom had made this for lunch as a side dish for veg biriyani and it tasted awesome. This  hyderabadi dish is also served in restaurants as side dish to biriyanis.
                                                                                                                    

Heres goes the  reciepe

Ingredients

long green chillies  or green peppers, cut into thick strips - 2 cups

cumin seeds      - 1 tsp

mustard seeds  - 1/2 tsp

nigella seeds (kalonji)-1/4 tsp

curry leaves- few 

turmeric powder -1/4 tsp

coriander-cumin powder  - 2tbsps 

chilli powder-1tsp (adjust acc to taste)

chopped coriander- 2tbsp 

oil-5tbsp

Lemon juice- to taste

Jaggery- about 1 tsp

salt to taste

To be ground into a dry powder 

peanuts, roasted- 2tbsps

sesame seeds (til), roasted-1 tbspcumin seeds, roasted-1tbspcashewnuts,roasted - 1 tbsp

to be ground into a paste

garlic-6 pods
onions chopped - 1/2 cup
tomatoes chopped-1 cup

freshly grated coconut-3 tbsp 

Wash and slit the green chillies. remove the seeds and fry in hot oil until they turn whitish in colour. remove and keep aside.

In the same oil, add the cumin seeds, mustard seeds, nigella seeds and curry leaves. when the seeds crackle, add the paste and cook for 2 minutes, add the turmeric powder, coriander-cumin seed poweder, chilli powder and powdered peanut-sesame mixture. cook over a medium flame, sirring continously until the oil separates. add 2 cups of water and bring it to a boil. add the fried green chillies, coriander and salt and simmer until the gravy thickens.Take off the stove and add lemon juice.

Rave Idli

Rave Idli

Simple and wholesome breakfast . Can be prepared with very less effort and very quikly.
Adapted from the blog Rak's kitchen.The original recipe is  here

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Ingredients:

Rava/sooji/semoline-1 cup
Curd                        -1/2cup
Eno fruit salt            -1 tsp ( plain or lemon flavour)
Lemon Juice            -1/2 tsp ( I did not add this )
Ginger                     - 1 tsp (Finely chopped)
Green chillies           - 4 nos (Finely chopped )
Curry and                - 1 tbsp ( Finely chopped)
Coriander leaves
Water                       - 1/2 cup (Adjust to reach consistency)
Salt                             As needed

For Seasoning :

Mustard                  -1 tsp
Urad dal                 -1 tsp
Channa dal             -1 tsp
Chashews               -1 tbslp(broken into small pieces)
Oil                          -1/2 to 2 tbsp


Heat a kadai and add oil,splutter mustard then add channa and urad dal and chashews  .Then add the finely chopped ginger and chillies.
Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick).Soak this for atleast 15 mins.
 Grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy) Immediately,pour into the idly moulds and steam for 15-20 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
Serve hot with coconut chutney/saagu.