Beetroot Pulao Recipe

Basmati Rice - 2 cup
Beetroot - 1 cup finely chopped
Green Peas - 1/2 cup
Garam Masala Powder - 1 tsp
Channa Masala Powder - 1/2 tsp
Turmeric powder - a pinch
Water - 4 cups
Coriander leaves - 1 tsp finely chopped
Salt - to taste

To temper:
Oil - 2 tsp
Ghee - 1/2 tbsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1

To grind to a coarse paste:
Onion - 5
Green Chilli - 1
Ginger - 1/2 inch piece
Garlic - 5/6 cloves

Method:

    Take a mixer and grind small onion and green chili to a coarse paste.I used 5 small onions which was big so halved them.Chop beets into small cubes, remove peas from shell rinse the veggies and keep aside.How to make capsicum rice - Step1
    In a pressure cooker heat oil  add cinaamon,cloves and cardamom, let it splutter then add ginger garlic paste , onion chilli paste.Fry till raw smell leaves.Saute in low flame for atleast 3mins.

    Then add chana masala powder, garam masala powder and turmeric powder.Fry the masala well for 5mins.

    Then add beetroot and peas and saute in low flame for 2mins.Add required salt.I soaked rice for 30mins.

    Drain water and add the rice and give a quick saute till the masalas are nicely coated with the rice.Then add water.

    cook until rice is 90% cooked. Switchoff flame and leave on the stove for a few minutes for the rest of the cooking to be done. Serve and enjoy!!

Bas Saaru

Ingredients -

Spinach Leaves -  1 bunch

Methi Leaves -  1 bunch

Cabbage – 1 Cup

Toor dhal -  3/4 cup

Sambar Powder -  2 tbsp

Tomato -  1 big

Onion -  1 big sized

Coriander Leaves -  A handful chopped finely

Grated Coconut -  2 tbsp

Salt to taste

Oil -  1 tbsp

Curry Leaves -  2 strands

Procedure -

1. Take the Toor Dhal in a vessel with salt to taste and a pinch of turmeric and add more water than we usually add for sambhar. Cook on medium flame and when the dhal is 80% cooked , add the spinach, methi and cabbage.

2. When the dhal is totally cooked. Switch off and strain the greens, cabbage and dhal in a colander. Preserve the water that is extracted after the straining. We will use this for the saaru.

3. From the strained greens and dhal mixture, take 1 cup and keep aside. With the rest make palya.

4. Now grind 1 cup of soppu & dal, onion, sambar powder, tomato,  coriander leaves  to a fine paste.

5. Heat 1 tsp oil in the kadai and add mustard seeds, when it starts spluttering add curry leaves and grinded paste from step 5. Fry for few mins.  Add the strained water to this and mix well.

6. Check for salt and adjust accordingly. Boil the saru until the raw smell of onion goes away.

7. Serve with hot rice  and enjoy!!

Vegetable Dum Biryani

My Vegetable dum biryani is inspired from Vahrehvah. Love the beautiful blend of flavours

Ingredients:

2 cups - Basmathi Rice  (soaked for 30 minutes)
3 medium size Potato(cut into equal size strips or cubes)
10-15 Beans (cut into equal size strips)
1 Carrot  (cut into equal size strips or cubes)
1 bunch mint leaves(washed and chopped)
1 bunch coriander leaves(washed and chopped)
3-4 medium size green chili
1/2 packet store bought Biryani masala
2-3 cloves
2-3 cardamom
1 strip Cinnamon
 1/2 tsp Shahi Jeera
1/2 tsp Garam masala
1 cup yogurt
Fried onion( onion cut and fried in oil until golden brown)
2 tbsp Oil
Salt to taste


Method:


Cut the potato, beans and carrot into equal size strips, wash and keep aside. Also finely chop the mint and corriander, wash and keep aside.

In a wide bottom fry pan, head some oil. Add cinnamon, cardamom, cloves and shahi jeera. Now add the cut vegetables. Add 1/2 tsp salt and fry the vegetables in the oil. Do this until the vegetables start to brown up.

Now add 1/2 the mint and corriander. Also add the chilli and fry for a minute. Now add biryani masala powder, salt to taste and 1/2 cup yogurt. Keep cooking on medium-high flame until the vegetables are nicely coated with the masala-yogurt mixture. Remove from heat.(The vegetables are 70-80% cooked at this point)

In a deep bottom pan, add water. Season the water with 1/2 tsp garam masala and 1/2 tsp salt. Shahi jeera can also be added to season the water. When the water comes to boil, add the soaked rice and cook until 70-80% done(same as the vegetables). Remove from heat, drain the water and keep aside.

Now we need to layer the rice in order for it to cook in the dum.

Take a deep, think bottomed pan. (remember that the pan needs to be think bottomed because the rice and the vegetables have to cook in the pan for 30-40 minutes on low heat)

Now add 1/2 the vegetable in the bottom of the pan and add the remaining yogurt and cook for a minute until the yogurt blends with the vegetable. Now add half the cooked rice. On this add remaning vegetable mix, some fried onion, remaining mint and corriander leaves. On top of this add the remaining rice. Add remaining fried onion and food color.  Close the pan with a tight lid.

Cook in the pan for 30 minutes on low heat. Do not open the lid during this 30 minutes. After 30 minutes check if the rice is cooke and cook for a few more minutes if needed. Mine is always well cooked by the 30 minutes are up.

Enjoy with fresh Raita.

Raw-Mango Rice/Mavinakai Chitranna

Raw-Mango Rice/Mavinakai Chitranna

Ingredients:

3 cups Cooked Rice
1 Cup Grated raw Mango
1/2 Medium Onion Chopped
1/2 tsp Mustrad
1/2 tsp Urad Dhal
1 tsp Channa Dhal
2 cloves garlic(finely chopped)
2 Dry red chilli
4-5 green chilli(split at the middle)
1 Sprig curry leavs
Few coriander leaves(chopped)
Peanuts(Optional)
2 Tbsp Oil
1/2 tsp Tumeric
Pinch of Asafoetida
Salt to taste


Method:

In a pan heat oil and add mustard seeds, when they start to splutter (Keep you heat on medium at this point) add cumin and dry red chilli, fry for a few seconds and add Channa Dhal. After a few seconds add urad dhal. Now add finely chopped garlic and Onion and fry until the raw smell goes away from both and the Onion turns light brown.

Now add the curry leaves and the chopped coriander leaves. Add Asafoetida and salt to taste. Add the grated raw mango and cook for 5-10 minutes(Grated Mango does not need to be cooked for a long time).

Now add the cooked rice and mix well. Add more salt if needed.

Serve hot and Enjoy!!

Mushroom Biryani

Ingredients:


1 cup sliced Mushroom
2 cup Basmathi Rice
1 small strip Cinnamon
2-3 Cloves
2 Cardamom
1 Bay leaf
1/2 onion chopped
Salt to taste

Grind to Paste:

3 green chilli
1 inch piece Ginger
2 cloves Garlic
2 Tomatoes
1/4 cup coriander leaves
1/4 cup mint leaves
1 small strip cinammon
2 cloves
1/4 onion chopped

Method:

Grind all the ingredients under "Grind to Paste" to a fine paste.  I am using cinnamon, cloves in both girding and in the main rice dish.

Also soak the Basmathi rice in water for 30 minutes.

In a large deep bottom pan heat oil. Add the cinnamon, cloves, bay leaf, cardamom. Fry for a minute and add the chopped onion. Now add the chopped mushroom and fry until the mushroom is half cooked. Now add the ground masala and salt to taste. Add 3 cups of water and bring to boil.

Tip: I am adding only 3 cups of water because I already have 1 cup of masala. Rice and water is added in a 1:2 ratio.

Now add the rice and cook for 5 minutes on medium-high. Turn the heat down to low and cook closed for 15 minutes or until the basmathi rice is cooked.

Serve with raitha and boiled egg

Gothumai Dosai - Whole Wheat Crepes

My mom is a diabetic and she always made this at home for herself, but I never attempted to taste this when I was at home. The first time I got to eat this was in my in-laws house. My mother-in-law made this for all of us and believe me, this is the simplest and healthiest food that we can prepare.

As I have said before I try to make chapathi's whenever possible. Last weekend I was unable to prepare the chapathi dough in advance and remembered my mother-in-laws godumai dosa. The best part is this does not need fermentation and batter can be prepared just before making the dosa.

Here is the recipe:

Ingredients:

2 cups Whole Wheat Flour
1/2 cup Rice Flour (this is optional, will make the dosai crispier)
Salt to taste
Water to make the batter

Method:
Mix all the ingredients with water to make a batter in the consistency of dosa batter (Add water in increments so that you do not make the batter too watery).

Make the dosa's in a non-stick pan and serve hot with chutney of your choice.

Cauliflower in Mushroom-Paneer Masala

Cauliflower in Mushroom-Paneer Gravy
Ingredients

1/2 cup sliced button mushroom
1/4 cup paneer (cut into small pieces)
1 cup cauliflower florets
1 small onion (finely chopped)
2 green chilli (split in the middle)
1 tsp ginger/garlic paste
 1 tsp red chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
Fresh coriander leaves (finely chopped)
1 tbsp oil
Salt to taste

 Method:

In a pan, heat the oil and saute the chopped mushroom on medium heat for 5 minutes. Remove from oil and let it cool. Now in a blender add the paneer and the sauteed mushroom and 1/2 cup of water and blend it into a smooth paste.

Heat the remaining oil in the pan and add the chopped onion. When the onion turns light brown,add the green chilli, ginger-garlic paste and saute until the rawness goes away. Now add the blended mushroom-paneer mixture, red chilli powder, cumin powder, coriander powder and salt to taste. Mix well and add the cauliflower florets.

If this mixture is too thick you can add another 1/2 cup of water. Cook covered on medium heat for 10 minutes until the cauliflower florets are cooked. Now remove the cover and cook on high heat until the gravy is thick.

Remove from heat and garnish with fresh coriander leaves and serve with Roti/Chapathi.

Vegetable Spring Roll - Oven Baked

Makes 10 Spring Roll

1 cup Cabbage (finely chopped)
1/2 cup Carrot (grated)
1/2 cup Spring Onion (finely chopped)
1 tsp pepper powder
10 spring roll sheets
Salt to taste
1 tsp oil

Heat oil in a pan and add the cut cabbage, carrot and spring onion. Also add the pepper powder and salt to taste.  There is no need to add water as this is a dry mixture. Keep stirring so that vegetables do not stick to the pan. Fry until the vegetables are 75% cooked. Remove from heat.

The spring roll pastry sheet is available in any Chinese, Korean or Asian grocery stores.

In a single sheet and place a spoonful of the vegetables at the bottom end of the triangle of the sheet. Fold up the bottom of the wrapper and cover the filling and roll. When you are half way through fold the right and left sides and now roll over the entire length of the sheet. Stick the end to the roll with a drop of water. Repeat this for all the remaining spring roll sheets.


Preheat the oven at 350°F  (180°C) and place the spring roll in a baking pan. Bake for 30-40 minutes. I first set the timer for 25 minutes and later turned over the roll and let it bake for another 8 minutes to get a all around brown and crispy roll.

Serve hot.

Kovakkai Poriyal

Kovakkai/Tindora Fry

Ingredients:

1/2 lb Kovakkai/Thondekai/Tindora(Julienned)
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt to taste

For Seasoning Oil
1 tbsp oil
1 tsp urad dhal
1/2 tsp mustard seeds
1 red dry Chilli
1 spring of  Curry leaves

Method:

Heat a pan, add the Julienned Tindora, salt, 1/2 tsp red chilli powder, turmeric. Add a little water and cook until 80% done. This means that the Tindora is not completely cooked through and some of the crunchiness remains in the vegetable. Remove any excess water.

Now in a different pan, heat oil and add mustard seeds. When the mustard starts to splutter add urad dhal, dry chilli and curry leaves. Fry for a minute. Now add the cooked Tindora/Kovakkai and fry. Add the remaining 1/2 tsp of red chilli powder and cumin powder. Fry on medium low for a few minutes until the spices blend in. Add more salt if required.

Remove from heat and add grated coconut. Adding coconut is a optional step and can be skipped.

Vazhakkai Roast

Ingredients:

1 Raw Banana(Vazhakkai/Plantain/Balekayi)
2 tsp Sambhar powder
1 tsp rice flour
1/4 tsp turmeric powder
Salt to taste

For Seasoning:
1 tbsp oil
1 tsp urad dhal
1/2 tsp mustard seeds
1 red dry Chilli
1 spring of Curry leaves

Method:

Peel the skin of the raw banana with a peeler. You can leave some of the skin on and do not need to peel the skin completely.

Now cut the vazhakkai into medium think slices. In a bowl mix sambhar powder, turmeric powder, rice flour and salt to taste. Add a little(just a few drops) water into this mix and make a paste. Apply this paste evenly on all the cut raw banana pieces. Marinate for atleast 30 minutes.

After 30 minutes, heat oil in a pan and add mustard seeds. When the mustard starts to splutter add urad dhal, dry chilli and curry leaves. Fry for a minute.

Now place each piece flat on the pan and fry on each side on medium heat until roasted. This could be a tedious process and will take time. But the fired spicy roast at the end was well worth it for us.

Once done, remove from heat and serve.

Vazhai Pazha Dosai/Banana Dosa

 Banana is a staple food in my house and most of the times it becomes so ripe that both of us do not want to eat it. Hating to throw away food in trash, I am always thinking of ways to include them in everyday food.

The other day when we were watching Pandiyaraj's son's debut movie Kai Vandha Kalai. In the movie Pandian makes Vazhai Pazha dosai for his future son-in-law.  What a great way to use those left over ripe banana's. So here it is. The recipe for Banana Dosa.

Ingredients:
2-3 Ripe Banana's
2 cups Rice- 2 cups
1/2 cup Aval/Poha/beaten rice
1 tsp methi seeds
Salt to taste

Soak the rice, Aval and methi seeds in water for 5 hrs. Peel the Banana's and mash them. Put the banana, soaked rice, aval and methi seeds in a grinder or blender. Add some water and grind to the consistency of a Dosa Batter.

Tip: It is always good to add water in little increments while grinding as this will give us a good idea on the consistency of the batter we are preparing.

Remove and keep it over night for fermentation.

When you are ready to eat the dosa, add salt to taste, mix the batter and make dosas on a non stick pan.

Serve with Cutney of your choice.

Friday Food: Mullangi/Mooli Paratha

Diakon Radish Paratha 

 

Its that time of the week again when I am ready to cook up something nice and head out for the evening. Last time I was on vacation in Bangalore, I and my sister were discussing about the health benefits of veggies and how she gets my nephew and niece to eat up theirs. One of the way was the Mooli Paratha. The budding cook in me was very interested in it and got the recipe from her. I am really not sure if the Punjabi's cook it this way, but she did mention that she got this recipe when she was residing in Delhi a few years back.

Ingredients:

1 large Mullangi/Mooli/Daikon
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp Ginger(grated)
1/4 tsp salt
few sprigs of cilantro chopped finely
2 cups wheat flour
1-2 tbsp yogurt(if required)
Ghee(as required)

Method:

Grate the Mullangi and keep aside for 15-30 minutes. You'll see that the mullangi will leave out a lot of water. Take handful of this grated mixture and squeeze out the water. Keep this water aside as this can be used when mixing the wheat flour.

In this dry and squeezed Mullangi/Mooli mix garam masala,chilli powder, a pinch of salt and cilantro. Keep aside.

Now in diffirent container take wheat flour and add salt. Use the mullangi water to mix this into a soft dough (chapathi consistancy). If the mullangi water is not enough use some yogurt.You can add a tsp of oil if required. Set aside for atleast 30 minutes.

Now make balls out of this dough and flatten them between you palms. Roll it out a little in round shape and add a tablespoon of the filling in the center and then bring the edges over and close. Roll it into circles (like chapathi).

Heat a non stick pan and cook the paratha. Turn side when done. Add a little oil and coat the paratha well on both side. Ghee can also be used instead of oil. Paratha should cook well on both the sides and Serve hot.

I served it with yogurt and Paneer Butter Masala.

Paneer Butter Masala

Today I decided to make Mooli Paratha from a recipe I got from my sister, but my taste buds were not ready to eat it with just yogurt. I wanted something spicy which will be a good combination with the Paratha and later for a cup of rice.

At the beginning of every Sunday, I have loads of veggies in my fridge, but as the week progresses, I find that I am normally out of most of them but only have a few left like beans, carrots(which are a must have in my fridge). Today other than the beans and carrots I also had Paneer and Mullangi(Mooli) left. Hence dinner for today was Mullangi/Mooli Paratha and Paneer Butter Masala.

A little searching on the internet led me to this video by vahrehvah chef Sanjay for Paneer Butter Masala. 
Wow..this sounded simple enough.

I made a few changes to this recipe like using fresh tomato puree, a cup of peas, frying up the paneer, some cumin, using onion and ginger-garlic. I also skipped the kasoori methi powder. The end result was ultimate paneer masala. Believe me when I say it was THAT good!!

I am adding this recipe for my own reference. The original recipe can be found at this link.

Ingredients:
250 gm Paneer
1/2 cup peas
1 cup tomato Puree
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp Cumin
1 cup milk
1/2 onion chopped finely
1/2 tsp ginger-garlic paste
1/4 stick butter

Method:

In a bowl, mix coriander powder, garam masala, cilli powder, tomato puree and milk. Keep aside.

Cut Paneer into bite size pieces and shallow fry in a skillet and keep aside.

Heat the butter in a pan and when the butter melts add cumin. When the cumin splutters add the onion and fry until it turns brown. Add ginger garlic paste and fry until the raw smell leaves.

Now add the milk and spices mixture, salt to taste and cook for 10 minutes on medium. Add a little more milk if the mixture is too thick. Add the peas and fried paneer and cook for another 5-10 minutes on medium-low.

Remove from heat and serve.

Gobi Manchurian

There were only a handful of things that I knew to cook before marriage and the list included making tea, pressing chapati successfully into round shape, Okra stir fry, Vegetable Cutlet and Gobi Manchurian.

I had all forgotten my love for Gobi Manchurian until my recent trip to India when my 14 year old nephew Sanjay reminded me of the Gobi Manchurian I used to make and asked if I had made it for his Chithappa.

I have cooked Okra and Vegetable cutlet a couple of times in the past, but never got to post those recipes. Will do it soon.

For me the key to making the Gobi Manchurian which is much loved food is to have the right ingredients. Adding Capsicum, Soy Sauce, Chilli Sauce and Tomato Sauce plays such a important part in the flavor of this food.  This week I had all these with me and decided to make it right away.

Ingredients:

General:
2 cup cauliflower florets(bite size pieces)
Oil for Frying

For Cauliflower fry/fritters:

1 cup besan flour(channa dhal flour)
3 tsp rice flour
1 tsp corn flour
1 tsp ginger-garlic paste
1 tsp red chilli powder
Salt to taste(I added about 1/2 tsp)


For Manchurian:
1 cup onion (cut into bite size cubes)
2 tbsp Spring Onion (chopped)
1 green chilli (chopped finely)
1/2 cup Capsicum or green bell pepper (chopped - bite size pieces)
2-3 pods of garlic(chopped finely)
1/4 inch piece of ginger(chopped finely)
2 tsp Soy Sauce
2 tsp Chilli Sauce
2 tbsp Tomato Ketchup
2 tsp oil
Salt to taste

Heat oil in a deep bottomed pan on medium. Mix all the ingredients in "For Cauliflower fry/fritters" with a cup of water to form a thin batter(consistency of a dosa batter).  Dip the florets one at a time in the batter and fry in oil. Remove to oil absorbing tissue paper when golden brown. (Heating the oil on medium will help in cooking the cauliflower while its turning golden brown). Keep aside.

Tip: Do not add all the florets to the batter and then take each one to fry. This will make the batter more water and cauliflower may not get well coated with batter. Dip each of the florets separately.

Now heat oil in a non stick pan. Remember to cook the entire Manchurian on high heat. Add the chopped ginger-garlic, green chilli. Fry for few seconds. Now add the capsicum/bell pepper and cubed onion. Add salt to taste(I added 1/2 tsp).  Fry until the onion is translucent and capsicum is a little soft. Add the soy sauce and chilli sauce and mix. Also add tomato sauce and mix. I used 2 tsp of tomato ketchup, u can add more if you like the taste.

Tip: Remember Ketchup is the key and a normal tomato sauce does not give that flavor we get when we buy in restaurant in India.

Now add the fired Cauliflower fritters and mix well until all the florets are well coated with the sauce. Add a little water if required. Fry for a few minutes on the high heat.

Decorate with the spring onion and serve hot with Vegetable Fried Rice.

Vegetable Fried Rice

 Ingredients

1 medium onion(chopped finely)
1/4 cup Beans(chopped finely)
1/2 cup carrots(julienned)
1/2 cup chopped green onions
2 cups cooked rice
1 egg, lightly beaten
2 tbsp low-sodium soy sauce
2 pods of garlic
2 green chilli

2 tsp Oil

Smash the garlic and chili using a mortar and pestle. If you do not have a mortar, then you can cut the garlic and chili into fine pieces.

Heat oil in a large nonstick pan over high heat. Add the smashed garlic/chilli and fry for a few seconds and then add onion and fry until light brown. Now add Beans, Carrots and Green onions. Stir-fry until vegetables are tender. I have chopped the beans finely because beans normally takes a long time to cook.

Tip: The vegetables need not be completely cooked. They should only lose their raw taste.

Add Soy Sauce. Now mix the cooked rice and stir-fry on high heat for 2 minutes.Push rice mixture to sides of pan, forming hole in center. Add egg to center of pan, and let cook for few seconds.Mix the rice, and stir-fry until egg is cooked.

Tip: There is usually no need to add more salt as soy sauce usually contains lots of salt. If required you can add more salt.

Serve Hot.

Broccolini Pulao

Guess what I did with my Broccolini/Baby Broccoli that found in the farmers market? I made pulao out of it to go with Kadai Mushroom.

The recipe for Broccolini Pulao is same as my Simple Peas Pulao. I have replaced the peas with Broccolini chopped into bite size pieces.

What a yummy way to eat the greens!!

Kadai Mushroom

Kadai Mushroom

Ingredients:

1 lb Button Mushroom (Cut into bite sized pieces)
1 medium onion (chopped finely)
1 small onion(cubed)
2 tomatoes (chopped finely)
3 pods of garlic
1/2 inch piece of ginger
1.5 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 cup water
2 tbsp oil
2 sprig spring onion (chopped)
Salt to taste

Take the ginger and garlic and smash it finely in a mortar and pestle.

Heat 2 tbsp oil in a Kadai and add cubed onion, mushroom, fry for a minute or two until the mushroom shrinks in size. Remove from the oil and keep aside.

In the same oil, add the finely chopped onion and fry until the onion is translucent and light brown. Add smashed ginger/garlic and fry for a minute.

Add the chopped tomatoes, red chilli powder, cumin powder, coriander powder, garam masala and salt to taste. Cook until the tomato is well cooked.  Add 1 cup of water and cook for a few minutes.

Add the fried mushroom, cubed onion in this gravy. Check for salt and spices and add more if required. Remove from heat once done. Garnish with spring onion or cilantro and serve hot. I served it with Broccolini  Pulao.

Kadai Mushroom gets its name from the cooking vessel - Kadai which is similar to a wok.

Friday Food: Besi Bele Huli Anna/Besibele Bath

Its Friday again and today's special is Besi Bele Huli Anna.

Being a Bangalorean I have eaten and made this version of yummy rice with toor dhal and seasoning numerous times. Even after making this a lot of times, I have never used my own blend of seasoning but instead have always used the bisebele bath powder available in the grocery stores. Maybe one of these days I'll make the powder at home and give a full home made version of Besi Bele Huli Anna. But for now, here is recipe to the normal version I make.

Ingredients:

1/2 cup toor dhal(soaked in water for 30 minutes)
1 cup rice
3 cups water
1/4 lb beans
1 small carrot
1/4 small onion(finely chopped)
2 tbsp besibele bath powder(Store bought)
1 cup tamarind juice(made from a small ball of tamarind)
1/2 tsp mustard
1 Sprig curry leaves
1 tsp ghee
Salt to taste

Take the tool dhal, rice, salt to taste and add 3 cups of water. Cook this until the dhal and rice is cooked( The rice need not be over cooked, as we will be cooking it some more later).

Chop the beans and carrot and cook it with little salt and water. Remove from heat once this is cooked.

Now heat a wide bottomed pan and add the cooked rice, cooked vegetables, tamarind water and  besibele bath powder. Check the salt and add more if required. Cook on medium-low for 5-10 minutes until the rice reaches its slightly mushy texture. Remove from heat once done.

In another small pan, heat some ghee and add mustard seeds. When it splutters add little onion, curry leaves and fry until onion is light brown. Add cashew and saute a little. Add this to the bisebele rice.

Serve with Khara Boondi/Khara Sev or Appalam.

Kathirikai Varuval/Brinjal Fry

Brinjal/Eggplant Fry

Ingredients:
4 Eggplant or Kathirika cut round(I got the green variety but you can use any)
2 tsp Sambhar Powder(Store bought)
1 tsp Rice Flour
Salt to taste
3-4 tbsp Oil

Method:
Mix the sambhar powder, rice flour and little salt. Apply this on the cut Brinjal and let it marinate for 15-30 minutes.

In a non-stick pan take a few tablespoons of oil. Put the marinated Brinjal in the oil and fry until one side is golden brown. Flip the Brinjal to the other side and fry until its golden brown.

Note: Sambar powder is made from toor dal, cumin, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves. Roast the spices and grind into a fine powder.

Friday Food: Akki Rotti

Its Friday again. Today was Akki Rotti with Mint and Tomato-Coconut Chutney. Akki Rotti brings back lovely Bangalore memories for me. One of the widely eaten rotti. A variation of this is made with Raagi too. I remember eating this Rotti in Statistics class when Soumya got it in her lunch box.  Those lovely days!!