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Bisi Bele Bath

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Ingredients for main dish:

Rice - 3 cups

Yellow lenthils - 1.5 cup

French beans – 100 gm

Carrot – 100 gm

Onion – 1

Bottle gourd – 1/4 th

Capsicum – 1

Potato – 2 medium sized

Tomato – 2

Green peas – 1 cup

Tamarind – size of big lime

Dried coconut – 1

Jaggery – size of big lime

Curry leaves – 1/2 bunch

Coriander leaves – 1 bunch

Salt – 2 tbsp

Turmeric – 1/2 tsp

Ghee - 2 tbsp

Oil - 2 tbsp

Ingredients

Ingredients for powder:

Red chillies – 100 gm

Byadagi chilli – 100gm

 Coriander seeds – 50 gm

Gram dal -50 gm

Urad dal – 25 gm

Black pepper – 20 gm

Jeera – 20 gm

Fenugreek seeds – 10 gm

Mustard seeds – 2 tbps

Dried kapok buds – 5

Cinnamon – 3 inch bark

Cardamom – 5

Cloves – 5

Poppy seeds – 20 gm

Dried curry leaves – 1/2 cup

 Preparation – powder:

Heat a pan with a small amount of oil and fry the ingredients.  Once cooled, grind these into fine powder.

Preparation – Main dish:

Pressure cook the yellow lenthils and rice separately.  Chop vegetables into 1 inch length pieces and microwave them for 5 min.  Meanwhile add water to tamarind and extract juice.

Heat oil and ghee in a handi and jeera, mustard seeds and curry leaves to it.  Then add the vegetables to it.  Add tamarind juice, turmeric, salt, jaggery, powder and 3 glasses of water and bring it to boil.  Now, add cooked lenthil and rice to it.  Stir it well and let it cook till the water is almost evaporated.  Add chopped coriander and grated coconut to it before switching off the stove.  Serve it hot with raitha.

Bisi bele bath

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Veg Manchurian

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Ingredients:

IngedientsCapsicums – 2

Cabbages – 1/2

Carrots – 2

French beans – 15

Spring Onions – 5

Ginger – 1 inch

Garlic – 5

Green Chillies – 15

Curry Leaves – 15

Coriander – 1 bunch

Black pepper – 1 tsp

All purpose flour (Maida) – 3 cups

Corn flour – 1 cup

Salt – 1 tbsp

Oil – 3 tbsp

Yogurt – 250 gm

Edible Color (Red) – 1/4 tsp

Preparation:

Fried

Finely chop all the vegetables.  Reserve chopped onions for later use.  Now boil the chopped vegetables in sufficient water except ginger, garlic, chillies and coriander.  Drain broth into a container and it can be drank with a dash of salt and pepper powder.  Now add salt, black pepper powder, chopped ginger, garlic, 3/4th of chillies, corn & all purpose flour to the boiled vegetables and mix it well.  Meanwhile heat oil in a pan for deep frying.  Now make small dumplings and drop them into oil.  Fry them for a couple of minutes and take them aside.

Finished

Now, add color and half a cup of water to yogurt and make it into thick buttermilk.  Make sure it is not free flowing, we just need it to be loose rather than curdled.  Heat oil in another pan and add rest of the chopped chillies and onions for a minute.  Add yogurt and after a minute add the fried vegetable balls.  Keep mixing it well for a couple of minutes.  Add coriander before switching the stove off and serve hot with ketchup or chilly sauce.

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Vada Pav

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Ingredients for Vada:

Potatoes - 3 medium sized

Curry leaves – 10

Mustard seeds – 1/2 tsp

Garlic cloves – 5

Ginger – 1 inch piece

Green Chillies – 5

Asafoetida – 1/4 tsp

Turmeric - 1/4 tsp

Oil – 1 tbsp

Ingredients for vada crust:

Chickpea flour - 1 1/2 cup

Chilli Powder – 1/2 tsp

Salt – 1/4 tsp

Turmeric – a pinch

Ingredients for Green Chutney:

Coriander leaves – 2 bunch

Mint leaves – 1 bunch

Green Chillies – 2

Lemon Juice – 1 tsp

Garlic cloves – 5

Salt – 1/2 tsp

Turmeric – 1/4 tsp

Preparation:

Pressure cook potatoes and mash them.  Meanwhile finely chop green chillies, ginger, garlic and curry leaves.  Heat oil in a pan and add mustard seeds.  Once it starts to splutter, add chopped ingredients and saute them for two minutes.  Add turmeric powder, asafoetida and saute it for a minute.  Add mashed potatoes, salt and mix it well.  Allow it to cook for a couple of minutes and switch the stove off.  Let it cool down.

Meanwhile grind all the ingredients for green chutney and keep it aside.  If needed, add a tbsp of water to it.  Coconut chutney can also be used here.

Take another vessel and mix chickpea flour, salt, chilli powder and turmeric together.  Add water to make it into a batter consistency.

Apply oil to your palm and take small portions from the cooked potato curry and make it into balls.  I prefer to press these balls and make them into patties.  Now heat oil in a pan for deep frying.  Dip these balls/patties into the chickpea batter and drop it into the oil.  Fry these till they turn into golden brown color.

Vada

Now take a pav and slice it horizantally and smear the inner portions with green chutney.  Place a vada ball/patty betwen the sliced pav and serve it hot with chopped onions and fried green chillies.

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Pav Bhaji

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Ingredients:

IngredientsPotatoes – 5

French Beans – 150 gm

Tomato – 3

Capsicum – 1 big

Carrot – 100 gm

Green Peas – 50 gm

Pav Bhaji Masala – 2 tbsp

Mirchi Powder – 1 1/2 tbsp

Salt – 1 1/2 tbsp

Lemon – 2

Onions – 2

Coriander – 2 bunches

Oil – 4 tbsp

Pav Bhaji bread – 20 pavs

Ghee or butter

Bhaji Preparation:

Boil potatoes in a pressure cooker and mash them and finely chop rest of the veggies except green peas and lemon.  Heat a wide mouthed container and add oil.  Add  green peas, french beans, carrot one after the other and close the lid for a minute.  Then add capsicum and tomato.  After a minute add salt, mirchi powder and pav bhaji masala.  Close the lid and let it cook for a minute or two.  Then add mashed potatoes and let it cook for a miniute again.  Now add 3 tea cups of water and let it cook.  Keep checking and stirring every two minutes to make sure the Bhaji doesn’t get burnt and stick to the base of the container.  Once done, switch the stove off and add coriander and juice of two lemons.  Mix it well and the Bhaji is ready.

Bhaji_Pav

Pav Preparation:

Take a Pav bread and slit it horizantally.  Make sure you do not slit into two halves, let thejoint remain at the end.  See the image to get an clear idea.  Now heat a tawa and add two teaspoons of ghee or butter.  Now place the slit pavs on tawa and heat them.  Once done switch it off and serve hot with Bhaji, chopped onions and a lemon wedge.

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Aloo bath – Potato Rice

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Ingredients:

IngredientsPotatoes - 5 medium sized

Basmati Rice - 5 cups

Coriander leaves - 3 bunch

Mint leaves - 3 bunch

Curry leaves – 1 bunch

Green Chilies – 15

Kabuli Chana – 1 cup (soak overnight)

Ginger garlic paste – 1tbsp

Ghee - 4 tbsp

Salt – to taste

Cloves – 5

Cardamom – 3

Cinnamon Stick - 6 inch

Shahijeera - 1 tsp

Marathi Moggu/Kapok buds – 3

Preparation:

Wash & soak basmati rice for 30 minutes.  Sort & finely chop leaves.  Grind cloves, cardamom, cinnamon stick, shahi jeera and marathi moggu into fine or coarse powder.

Serve

Heat a handi and prepare tadka by adding ghee, jeera, mustard seeds.  Once it starts to splutter, add green chillies, curry and mint leaves.  Saute it for a minute and add Kabuli Chana and potatoes.  Now add the ground spices, ginger garlic paste and salt.  Now add 10 cups of water and let it boil on high flame.  Drain water from soaked rice and add it to boiling water.  Stir it once or twice and cook under medium flame until water gets evaporated.

Garnish with coriander and serve it hot with lemon & onion.

 

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