December 22, 2009

Tomato Bharta

I got this recipe from an online cookbook, & I dont really remember the source. I made this ages & I really really loved it. I saw it in the drafts just yesterday, & I wonder why I never made it again. ( Don't you think there are too many 'I's out there ?? )

DSC_0565

This comes in handy when there are absolutely no fancy vegetables in the pantry & you just have some basics stocked up.

You Will Need:

  • 3-4 large ripe tomatoes
  • 1 cup yogurt
  • 2 medium sized onions - chopped
  • 1/2 cup peanuts - roasted
  • 1 tbsp poppy seeds
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1 tsp Garam Masala
  • Salt as per taste
  • 2 tsp oil
  • Cilantro for garnish

Method:

  • In a large bowl, whisk together yogurt, red chilli powder, ginger garlic paste, turmeric & salt.
  • Make tiny slits on the tomatoes & marinate for about 30 mins.
  • Meanwhile, gring roasted peanuts & poppy seeds in a fine paste adding a dash of water.
  • Heat oil in a heavy bottomed pan, add chopped onions & saute until pink. To this, add the tomatoes from the marinade & cook until tender.
  • Now, add the yogurt mixture & cook until the gravy thickens.
  • To this, add the peanuts-poppy seeds paste, Garam Masala & mix well.

Garnish with chopped Cilantro & serve HOT .. Enjoi !!!

Eat it with rice or Phulkas, or serve with some Jeera Rice. Either way, you will love it.

NOTE: Next time, I will add some green peas along. I think, they will add a nice bite.

December 8, 2009

Penne Pasta Salad

The other day, I was all by myself & I made this super easy Pasta Salad for lunch. This one is packed with nutrition & is very filling.

I am quite fond of penne pasta, but you can pretty much use whichever you like. I used wholewheat pasta, so the fibre part is taken care of. Next time, I might use tri-color shell pasta to add more color.

pasta salad

You Will Need:

  • 1 1/2 cups Penne Pasta - I used wholewheat pasta
  • 8-10 cherry tomatoes - halved
  • 1/4 cup cauliflower florets
  • 1/4 cup broccoli florets
  • 1 carrot - julienned
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 cup cheese
  • Salt as per taste
  • 2 tsp olive oil
  • Chopped cilantro - for garnish

How To:

  • Cook pasta as per package instructions. Drain & set aside
  • Blanch the vegetables till cooked yet firm.
  • Heat oilve oil in a pan, roast the blanched vegetables for about 3 minutes. Throw in grated cheese & toss to coat
  • Add cooked pasta & mix well. Garnish with chopped cilantro.

Serve warm & Enjoi !!!

November 26, 2009

Corn On The Cob

I always always associate Corn on the Cob or Bhutta in typical Bambaiyya language with some very warm childhood memories.

There are a zillion times when we friends have ran down the street to have our Bhutta on a gloomy monsoon evening & the Bhuttawallah ( Corn on the Cob Vendor ) was always round the corner, roasting corn cobs on a charcoal grill.

If you cannot find a Bhuttawallah in your neck of woods, Make them at home. This is really as simple as it can get.

Corn on the cob

As I don't have a charcoal grill at home, I steamed the corn cobs & roasted them directly over the stove top.

You Will Need:

  • 2 Corn Cobs
  • Kosher Salt
  • Lemon - sliced into quarters
  • Black Pepper Powder
  • Red Chilli Powder ( Optional )

How To:

  • Peel back the husks & remove the excess corn silk
  • Steam the corn cobs in the microwave or on stove top for about 5-6 minutes.
  • Meanwhile, Mix together kosher salt & red chilli powder in a small bowl. If red chilli powder is too HOT for your taste, replace with Black pepper powder. I added about 1/2 a tsp of black pepper powder. Set aside.
  • Once done, Pat dry & Grill the corn cobs over medium heat for 10-12 mins. Keep turning them frequently.
  • I roasted the corn cobs over the stove top. This is very quick & it gets done in about 3-4 minutes.
  • When some of the kernels are browned, dip a quarter of the lemon slice into the salt & pepper mixture, apply it evenly on the corn cobs

Eat while it is still warm & relive your childhood memories. Enjoi !!!

NOTE: You could even oven roast the corn cobs or roast them over a griddle.

November 20, 2009

South Indies: Tindora-Cashew Curry

As a kid, I never ate much of Tindora, all thanks to the belief that eating Tindora made one's brain less sharper. I was anyways not so good at mathematics, so I never let my mum get this home. Now, that I have finished the studying phase, I get this more often.

Tindora paired with cashews make a real good curry. Anything that has cashews has to taste great, right? This is a specialty of the Mangalore region in Karnataka & We just love Mangalore cuisine.

tindora-cashew 1


You Will Need:

  • 2 cups Tindora - washed & quartered lengthwise
  • 1 cup cashews
  • 3-4 green chillies - finely chopped
  • 1 tsp mustard seeds
  • A handful of curry leaves
  • 1 tbsp grated coconut - fresh (More if you prefer)
  • 2 tsp peanut oil
  • Salt as per taste
Method:
  • Heat oil in a heavy bottomed pan, splutter mustard seeds & add curry leaves
  • Add chopped tindora & fry for a couple of minutes
  • To this, add cashewnuts & half a tsp of salt & saute till tindora is completely cooked. Do Not over cook the vegetable as it tendsto get mushy.
  • Check for salt & add grated coconut & mix well
Transfer to a bowl, serve with chapatis/Rice. Enjoi !!!

tindora-cashew

The cashews add a lovely rich taste to this otherwise usual curry. Make this for your guests, they will love it. Do not make, if you are on a Diet :)

Have Fun :)

November 15, 2009

Carrot Chutney

I love coconut chutney, without any second thoughts. I am sure you all do. But have you ever been tempted to substitute it with a low calorie version.

As I drown my idlis into a huge bowl of chutney, I know, this isn't doing any good to my body. Nevertheless, I relish it.

The other day, I was looking for some low-cal chutney solutions. And, I found one here.

Carrot C

This chutney goes well with Idlis/Dosas/Rottis. But if you cannot do without your beloved coconut chutney, don't make this one :)

You Will Need
:
  • 4 carrots - peeled & diced
  • 3 green chillies
  • 2 tsp tamarind extract
  • 1 tsp mustard seeds
  • A handful of curry leaves
  • Salt as per taste
  • 1 tsp vegetable oil
Method:
  • Parboil the diced carrots & let them cool.
  • grind it coarsely along with salt & tamarind extract
  • Temper with mustrad seeds, green chillies & curry leaves
Enjoi your low-cal chutney with Idli/Dosa/Rice

November 5, 2009

Methi Pulao

How many of you are obsessed with collecting recipes?? Count me in. Apart from the numerous recipe books that I read, blog hopping & all the cookery shows that I watch on TV, I have this habit of collecting recipes from friends. Talk about food & I am game.

Now, this recipe is from a dear friend Rajini. She is an excellent cook & each time I visit her, she always has something new to offer. And, I love discussing recipes with her. The recipe for this pulao came about during one such discussion.

Methi Pulao 1


You Will Need:
  • 1 cup Basmati/Long grained rice
  • 2 packed cups - chopped fenugreek/methi leaves
  • 2 onions - chopped into long strips
  • 1/2 cup green peas - fresh/frozen
  • 2 green chillies - slit lengthwise
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp roasted cashewnuts
  • 2 tsp lemon juice
  • 1 tsp cumin seeds
  • 1 tsp saunf/fennel seeds
  • Salt as per taste
  • 1 1/2 tbsp desi ghee/oil

Method:

  • Clean rice in several changes of water, drain & set aside for 10 mins. Heat a tsp of ghee in a pan, gently roast the rice for a couple of minutes. Pressure cook the rice with 1 1/2 cups of water, such that each grain is separate. Once cooked, set aside to let it cool completely.
  • Before chopping, soak methi leaves in water. add a tsp of salt & a pinch of sugar. Squeeze the water out after about 5 mins & proceed to chop. This gets rid of the bitter taste.
  • Heat oil/desi ghee in a heavy bottomed pan, splutter cumin & fennel seeds, add slit green chillies, ginger garlic paste & fry for 20 secs.
  • Add chopped onions & fry until it turns pink. Add chopped methi leaves, red chilli powder & saute until cooked.
  • Add rice, slat as per taste & garam masala. Mix gently on medium flame. Take care to set that the grains do not break.
  • Add lemon juice & garnish with roasted cashewnuts

Serve HOT with onion raita .. Enjoi !!!

This pulao was indeed very different. I loved the fresh flavor of methi leaves. It has subtle flavors & makes a nice homely one pot meal. Thanks Rajini for the recipe. We really did enjoy this.

October 30, 2009

Curried Chickpeas

I love love chickpeas. They are an excellent source of proteins. Apart from Choley, which all of us relish, Moroccan Chickpea Stew is one dish, which is a regular at home.

Just the other day, after a hearty meal of chickpea stew & bread, I had some leftover soaked chickpeas on hand. I normally make a quick salad with the leftover ones. But, I was in the mood for something more flavorful ..

And, Curried Chickpeas was made the subsequent day for lunch


You Will Need:
  • 1 cup chickpeas - soaked overnight
  • 1 onion - finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tbsp butter
  • 1 clove garlic - finely chopped
  • 1 tsp grated ginger
  • 1 tsp Garam Masala
  • 1 tsp cumin seeds
  • Salt as per taste

Method:

  • Pressure cook chickpeas with halt a tsp of salt with 4 cups of water. Drain the cooked chickpeas & set aside. Reserve the cooking liquid
  • In a large saucepan, melt butter over nedium heat. Add cumin seeds, chopped garlic, ginger & saute for 10 secs.
  • Add chopped onions, turmeric & saute till onions turn pink
  • Add cumin powder, coriander powder, red chilli powder & mix well
  • Add cooked chickpeas, 1/2 cup of cooking liquid & salt as per taste. Bring the mixture to a boil. Cover with a lid & let it cook on medium heat & simmer for 15 minutes until the chickpeas are fully cookied but not mushy.
  • Add Garam Masala & mix well

Serve as a side dish with Rice/Roti .. Enjoi !!!

The dish was full was flavors yet not very overpowering. We had it with Rice & Dal & these curried chickpeas was a perfect accompaniment.

October 19, 2009

Deepavali Greetings !!!


Deepam-jyothi paraBrahma Deepam jyothi Janardhanaha
Deepo Haratume Papam Sandhyaa deepam namostute

I prostrate to the dawn/dusk lamp whose light is Supreme Knowledge which removes the darkness of ignorance and by which all can be achieved

October 10, 2009

Aloo Gobi

Have I told you before, that Shankar is not a foodie at all. I think, Food probably features last in his list of priorities. Its not that he doesn't love good food, But he barely requests for anything specific & I really don't think he has a favorite ( How sad is that .. Sigh ... )



When we guys were newly married, I always fancied cooking his favorite dishes. All that went kaput .. Never mind

Hey, but there is one dish that he actually said he likes, yes Aloo Gobi it is. Thank God, he likes something, at least. Nope, I didn't make it for his birthday yesterday. I made this version of Vegetable Biryani for him .. But it is Aloo Gobi that he really relishes.

I love Aloo Gobi too .. Anything that has potatoes & cauliflower has to taste good isn't it ?

You Will Need:
  • 5 large potatoes - cut into cubes
  • 1 medium sized cauliflower - cut into medium sized florets
  • 2 large ripe tomatoes - finely chopped
  • 2 tsp grated ginger
  • 2 tsp garlic - finely chopped
  • 1 tsp red chilli powder
  • 1 tsp Garam Masala
  • 1/2 tsp turmeric
  • 1 tsp Cumin seeds
  • Cilantro for garnish
  • Salt as per taste
  • 2 tbsp vegetable oil
Method:
  • In a large skillet, heat oil, splutter cumin seeds, add grated ginger & chopped garlic & fry for 30 secs
  • Add potatoes, turmeric, red chilli powder & a pinch of salt. Mix well to coat & fry on medium flame for about 3-4 mins
  • Add cauliflowe florets, chopped tomatoes & salt as per taste. Toss well. Cover with a lid & let it cook on medium flame for anout 25-30 mins. Stir occasionally. The vegetables must be firm yet completely cooked.
  • Add Garam Masala & mix well
  • Garnish with chopped cilantro.
Serve with warm Rotis .. Enjoi !!!

This simple & rustic Punjabi dish is a staple at my home too. Do you love Aloo Gobi too?

NOTE:
  • Immerse potato cubes in cold water to prevent them from turning brown
  • you could add a handful of green peas too

October 5, 2009

Brahmin Food Festival @ South Indies

Where was I ?? Well, I was on a much needed get away with family & now, I am back to the grind. Sigh ...

As you all know, South Indies, my series on South Indian cuisine is an inspiration form South Indies, an upscale South Indian Vegetarian restaurant in Bangalore.

South Indies is one of my favorite eat outs in Bangalore. And why, because We both love South Indian food, & we don't have to make do with all the various same old udipi joints that have sprung all over the city.

Last weekend, we were at their much talked about, Brahmin Food Festival. We both being Brahmins, aren't really new to Brahmin cuisine, but the 4 course meal they offered had me craving for even more.

We started off our meal with a light carrot & lentil soup. It had some lovely spices which offsets the sweetness of carrots.

Next came the keerai vadai, which is a deep fried lentil dumplings with spinach & spices. It was crispy on the outside & soft on the inside. The Ulundhu Bonda was good. It was nothing but medu vada in a new avatar, but you will love this one no matter how many times you've had it.
The urulai vadhakkal, which is spiced shallow fried baby potatoes was not really impressive & could have been better.

Yennai Kathrikkai ( Baby Brinjals in a tangy curry ) was very good & went very well with oothappams.
The cluster beans & lentil curry was a little too try for my taste. But I think, I would have enjoyed it with Rasam & rice than with Adai Dosas.
The highlight of the menu was the drumstick & tamarind curry (Murungakkai vendaya vathal kuzhambu)
This one literally got me licking my fingers. It was tangy & I loved that slight flavor of fenugreek seeds.

I am not blessed with a major sweet tooth, but I thoroughly enjoyed this
rice payasam with jaggery and coconut milk (Idichi puzhinja payasam). It was creamy & wasn't overly sweet & I enjoyed the flavor of coconut milk.

What I would have loved to try was Avial with some steamed rice. But, We had so much on our plates already

I have been to this restaurant several times, But the food festival was very different in more than one ways. I loved the golu collection. It really did remind me of my childhood.

Oh BTW, the dishes had no onions, & no garlic. It is definitely something that your amma & ajji would look forward to. I absolutely love the calm & serene ambience. If I had to take my family, this would definitely be the place.

This is a perfect place to rediscover the taste of authentic Brahmin food. If you want a break from the regular Udipi joints, do try this place & let me know if you liked it.

PS:- Do Not miss the very South Indian Kumbakonam Degree kaapi

September 24, 2009

Lemony Bell Pepper Rice

What do you do with leftover rice? I normally make Lemon Rice, which is the most convinient option during weeknights. And, it works for me because my husband gorges on it.

I was so so bored of eating the same old Lemon Rice, I thought I'd try something else which has a strong lemony flavor.


I had a bag of fresh bell peppers, I sauteed them & threw in some frozen green peas & added a dash of lemon & then this dish was ready in no time.

If you are a bell pepper fan, you will love this one.

You Will Need:
  • 1 1/2 cups rice ( I used Sona Masuri ) - leftover will be fine
  • 1 cup diced bell peppers (I used Green, Red, & Yellow)
  • 4 green chillies - chopped
  • A handful of curry leaves
  • 1 tsp mustard seeds
  • Salt as per taste
  • Juice of half a lemon
  • 2 tbsp oil
  • 3 tbsp grated coconut - fresh/frozen

Method:

  • Cook rice such that each grain is separate. Set aside & let it cool completely
  • Heat 2 tbsp of oil in a heavy bottomed pan. Splutter mustard seeds, green chillies & curry leaves
  • Add diced bell peppers & a tsp of salt. Saute for about a minute. Close the lid & let it cook. Keep mixing in between to avoid the bell peppers from getting burnt.
  • When the bell peppers are well cooked & firm, add frozen green peas & mix well & let it cook for a couple of minutes.
  • Mix in cooked rice, grated coconut & lemon juice.
  • Check for salt & mix well
  • Serve with yogurt .. Enjoy !!!

I made this really long ago, & we really loved the flavors. I have been meaning to make this one again, but somehow I never got around doing it. Hopefully I should be making this again, real soon.

If you have leftover rice, give your regular lemon rice a miss, & try this one.

NOTE: If you are using fresh green peas, add them right in the beginning as it takes longer to cook than the frozen ones.

September 17, 2009

South Indies: Akki Rotti with Fenugreek Leaves

Akki Rotti is a unique speciality of Karnataka. It is in many ways very similar to Thalipeeth form Maharashtra.

I was wanting to post this one ever since I started with this blog. Akki Rotti is made so often at home, infact it is a very common dish at most homes in Kannada households. But I somehow never got around photographing it.

There are quite a few variations to the usual plain Akki Rotti. You could use a medley of grated vegetables, finely chopped spinach/fenugreek or methi leaves/dill leaves or even flat beans.


I particularly love the ones with Methi leaves. The taste of fresh methi leaves really stands out. We made Akki Rotti for breakfast this morning, & there was quite a bit dough remaining. I was in the mood to photograph too.

Here's how to go about it.

You Will Need:
  • 1 cup rice flour ( a medium sized cup will yield about 4 rottis )
  • 1/2 cup finely chopped methi/fenugreek leaves/Menthya Soppu
  • 4 green chillies - chopped finely
  • 1 tsp cumin seeds
  • 2 tbsp grated coconut - fresh/frozen ( The more you add, the tastier it gets )
  • Salt as per taste
  • Oil

Method:

In a large bowl,mix all ingredients except oil.

Add enough water to make a soft dough. The dough should be softer than a chapati dough but shouldn't be very watery. It should be form enough to make a medium sized ball out of it.


Grease a iron Kadhai /Tava with a tsp of oil.

Take a meduim sized ball, Pat it into the greased tava. The thinner you pat, the crispier it gets. Pour a tsp of oil around the center & the edges.


Cover the tava /kadhai with a lid. After about 3 mins, check with a spatula if the bottom of the rotti has turned slightly brownish. Let it cook for another minute if you want a crispier rotti.

Remove once done. Serve with pickle, chutney powder, butter or some yogurt. Enjoi ...

I like mine with some fresh yogurt mixed with a pinch of Rasam powder & salt. Yes, Rasam Powder with yogurt. Do give it a try, you will love it too.

August 25, 2009

Lauki - Lobia Curry

It was one of those days when I was craving for some legumes. I love my legumes & I try adding it wherever I can. I normally use a lot of chickpeas & Green Moong Beans in my cooking But Black Eyed Peas/Lobia makes way into my kitchen ocassionally whenever I make Sambar.

The other day, I ran out of Moong beans so I went ahead & added Lobia instead & made this really yummy curry . Black Eyed Peas are so pretty to look at. Aren't they? Next time around, I am going to go ahead & sprout these beauties & maybe add potatoes or even Knol Khol.


You Will Need:
  • 1 cup Black Eyes Peas/Lobia/Dudhi/Alsande Kaalu (soaked overnight or atleast for 4-5 hrs)
  • 1 cup Bottle Gourd/Lauki/Sorekai - ( peeled, cored & cubed into 1 inch cubes )
  • 2 onions - finely chopped
  • 2 tomatoes - finely chopped
  • 2 green chillies - slit lengthwise
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp Garam Masala
  • 2 tbsp oil
  • Salt as per taste

Method:

  • Pressure cook black eyed peas or cook on stove top until tender & set aside
  • Heat oil in a heavy bottomed pan & splutter mustard seeds, green chillies, curry leaves & turmeric.
  • Add chopped onions & saute until it turns pink
  • Add chopped tomatoes & red chilli powder & saute for 5 minutes.
  • To this, add bottle gourd cubes & mix well. Add about 1/2 a cup of water & a tsp of salt. Cover with a lid & let it cook on medium flame. Keep stirring in between. When bottle goured cubes are fully cooked ( this should take about 12-15 mins ), Add cooked black eyed beans & Mix well
  • Check for salt. Add Garam Masala & mix well

Serve HOT with warm Phulkas or even steamed Rice. Enjoi !!!

I had these with Rotis & Yogurt & It really was an awesome meal. Makes a perfect weeknight dinner.

I might even try a simple sprouted Stir Fry with this some time. Watch this space for more ...

August 14, 2009

Fruit Kheer

What would one do if there are a lot of fruits in the pantry? Go on a Fruit Diet?? Hell No, I didn't have the least bit of inclination to do that ..

I don't have a major sweet tooth, But the other day, I was in this mood to indulge a bit. So I went ahead, & made this Fruit Kheer.

I think, this is a perfect party dessert, delicious & easy to make. I am definitely making this next time we have guests around.


You Will Need:
  • 1 litre Milk
  • 1/2 cup Condensed milk
  • 12-15 Almonds - soaked in warm water
  • 12-15 Cashewnuts - soaked in warm water
  • 1 Mango - finely chopped
  • 1 Apple - finely chopped
  • A handful of seedless Grapes - finely chopped
  • 3 ripe Bananas - finely chopped
  • A handful of Pomegranate
  • A pinch of Saffron - soaked in a tbsp of warm milk
  • 5 tbsp sugar - More if you are fond of sweets
  • 1/2 tsp of green cardamom powder

Method:

  • Grind soaked almonds & cashews using very little milk into a smooth paste & set aside
  • In a heavy bottomed vessel, bring milk to a boil. Add condensed milk & sugar & keep stirring continuously over low heat.
  • Add the cashew-almond paste & simmer the mixture for about 10-15 minutes. The mixture would have a nice creamy consistency by now.
  • Turn off the stove & let it cool for a while. Add chopped fruits & Cardamom powder
  • Garnish with saffron & almond silvers
  • Chill for a whole before serving .. Enjoi

I had this before lunch, after lunch & also in the evening instead of coffee. This really turned out to be better than expected. I loved it. Its packed with fresh fruits, Now, doesn't that give you an excuse to indulge ??

July 30, 2009

Herbed Green Beans & Carrots

There are times when all I would want to eat is some HOT steamed rice with some fresh vegetables. A great way to fix this simple meal is to steam your favorite vegetables & spice them with some wonderful herbs.

I usually make this dish, with green beans & carrots as they are usually lying around in my pantry & they pair up really really well.
The herbs spice up the dish adding that 'zing' to the otherwise bland vegetables.


You Will Need:
  • 250g Green Beans - Tender & Fresh (trimmed)
  • 200g Carrots ( julienned )
  • 2 tbsp olive oil
  • 1 tsp rosemary leaves - crushed
  • 1 tsp thyme leaves - crushed
  • 1/2 tsp black pepper powder
  • Salt as per taste

Method:

  • In a large uncovered saucepan, Cook Beans & Carrots in salted boiling water on medium heat for about 6-8 mins or until tender crisp
  • Drain excess water.
  • Return Beans to the sauce pan, toss with olive oil, crushed rosemary & thyme leaves. Add black pepper powder. Stir over medium heat for a couple of minutes.
  • Let it stand for about 5 minutes before serving

Transfer to a serving bowl & serve warm with HOT steamed rice or even Fried Rice. Enjoi !!!



We had this with Steamed Rice & flavored yogurt. This is what a simple meal really is.

NOTE: You could also serve this as a salad or simple much them when you are hungry.

July 22, 2009

South Indies: Kokum Tambli

I am a huge fan of yogurt based gravies/Tambli .. And, I whip it up quite often as it is quite a convenient option for a light meal & is very very healthy.

Of the many vegetables/fruits I use to make such gravies, A not so common gravy is that of Kokum .. A very popular fruit in the costal areas of Karnataka & Goa, this is know to have various health benefits & acts as a coolant ..

Kokum is sun dried to make it available all year round. I normally buy huge packs of sun dried kokum & it can be stored for ages.


You Will Need:

  • 4 sundried Kokum
  • 3 tbsp grated coconut - fresh
  • 2 green chillies -low to medium spiced
  • 2 tsp grated ginger
  • 5-6 peppercorns
  • 2 tsp cumin seeds
  • 1/2 cup yogurt
  • 1 tsp mustard seeds
  • A few curry leaves
  • 2 broken dry red chillies
  • Salt as per taste
  • 1 tsp desi ghee
Method:
  • Soak sundried kokum in warm water for about 20 minutes. Squeeze the juice out & discard dry skin.
  • Grind together, grated coconut, green chillies, a tsp of cumin seeds, peppercorns & ginger into a smooth paste adding a tbsp of yogurt
  • In a bowl, whisk together kokum juice, ground paste & yogurt. Add salt as per taste & temper with mustard seeds, cumin seeds, red chillies & curry leaves.
Serve with HOT steamed rice ... Enjoi !!!

Kokum when soaked in water, leaves out a dark purple colored juice which adds a lovely hue to your tambli.


This goes to Monsoon Spice for RCI: Udipi & Mangalore , started by Lakshmi

July 14, 2009

Shahi Pulao

Yours Truly turned an year older yesterday .. Older but definitely NOT wiser :) Well well, this is the perfect time to post my favorite Pulao recipe of all times ..

As a kid, I would demand that my mom made this Pulao for every birthday of mine .. And, whenever my mom makes this one, she makes sure that it suffices for my breakfast, lunch & dinner.

I literally grew up eating this version of Pulao & I love it .. Thanks Mom for making this one, everytime I asked for it .. Love Ya ..


You Will Need:
  • 1 cup Basmati Rice
  • 2 onions - sliced lengthwise
  • 2 carrots - sliced lengthwise
  • 2 potatoes - sliced lengthwise
  • 1/2 cup green peas - fresh/frozen
  • 1 green bell pepper - sliced lengthwise
  • 1 tsp Garam Masala
  • Juice of half a lemon
  • Salt as per taste
  • 1 tbsp Desi Ghee
  • 2 tbsp oil
  • 5-10 cashewnuts

To Grind:

  • 3 tbsp grated coconut - fresh
  • A handful of mint leaves
  • 1 1/2 tsp poppy seeds
  • 4 green cardamoms
  • 2 cloves
  • 2 inch cinnamon stick
  • 2 garlic pods - optional
  • 3 tsp grated ginger
  • 8 green chillies - low to medium spiced

Method

  • Clean Basmati Rice in several changes of water & soak in water for 15 mins. Pressure cook rice with 1 cup water, such that each grain is separate. Once cooked, spread it on a plate & allow it to cool completely.
  • Meanwhile, grind all the ingredients mentioned in the list adding a tbsp of water, into a smooth paste
  • Heat Desi ghee in a wok, Add cumin seeds & allow them to sizzle. Add bay leaves & onion & fry until they turn pink.
  • Add carrots, potatoes & french beans & add a tsp of salt & fry at regular intervals. Add some more oil to fry.
  • Once the vegetables are half cooked, add bell peppers & green peas & the ground paste & fry until the vegetables are completely cooked, yet crunchy. The raw smell of the ground paste should have disappeared by now.
  • Add cooked rice, Garam Masala & lemon juice. Check for salt & mix well on low flame.
  • Close the lid & let it stand on low flame for a couple of mins
  • Garnish with toasted cashewnuts.

Transfer into a bowl & serve warm with any Raita of your choice .. Enjoi !!!

NOTE: DO NOT ever skip adding poppy seeds as the pulao acquires a special taste due to the addition poppy seeds.

July 7, 2009

Masala Toast

Have you ever been to an Iyengar Bakery in Bangalore? The 'Bangalore Experience' wouldn't be complete without a visit to an Iyengar Bakery. Its is very difficult to single out a favorite bakery, because, there are so many good ones in every nook & corner of Bangalore. Howerver, the VB Bakery in VV Puram does stand out for some yummy Masala Bread & Buns.

How this orthodox Tamil speaking Brahmin sect got into the business of making English-style buns, puffs, pasteries & biscuits is quite a puzzle. Nevertheless, they dish out some of the most delectable goodies very distinct to Bangalore/Mysore region. The khara bun, bagful of crisp rusks, Cakes, stuffed buns & the By-Two Badam Milk are to die for.

One such favorite from the Iyengar Bakery is the Masala Toast.


I have literally grown up on these. I remember relishing slices & slices of this spicy Toast along with the customary 'By Two' chilled Badam Milk.

This recipe is very very easy & can be quite a hit at your place too.

You Will Need:
  • 4 slices - white/whole wheat bread
  • 1 tsp butter/desi ghee
  • 4 tbsp grated onion
  • 4 tbsp grated carrots
  • 4 tbsp grated green bell pepper
  • 1/2 tsp turmeric
  • Salt as per taste
  • 2 green chillies
  • A pinch of sugar
  • 1 tsp mustard seeds

Method:

  • Heat ghee/butter in a wok, Sizzle mustard seeds & green chillies. Add a pinch of turmeric & sugar. Add grated onions. Allow them to brown.
  • Add grated carrots & bell pepper & saute until completely cooked.
  • Add salt as per taste & mix well.
  • Toast the bread sliced with a tsp of ghee/butter until crisp
  • Spread the curry evenly on toasted bread

Serve warm. Enjoi !!!

June 19, 2009

What's On Your Breakfast Plate?

A Steaming HOT cup of Coffee, A Sudoku puzzle & a lovely Breakfast . . . What a way to kick start the day.

It could be anything from a simple Toast to a bowl of Cereals to Poha/Upma/Idli/Dosa, it certainly does wonders to you.


My Breakfast Click is off to Divya's , Show me your Breakfast . . .


What's on your Breakfast Plate???

June 12, 2009

Aamras

How could I have possibly let my 1st Blog Anniversay go by, without some celebrations huh? Yep, The fact that I have blogged consistently throughtout the year without getting bored does call for some celebration.

Since, both of us don't have a major sweet tooth, I wanted to make something that's not overly sweet but something very very special. It We love mangoes, & I settled for some lovely Aamras. I hadn't made Aamras in a while & this was the perfect excuse. What's summer without some mangoes right??

This version is slightly different as mango is not pureed here. Mangoes cubes are mashed instead which gives it a nice texture. The chopped almonds add a nice little crunchy bite.

You Will Need:

  • 4 Mangoes ( I used Alphonso)
  • Half a litre of milk
  • 4 tbsp sugar ( Use more if you have a sweet toooth)
  • A pinch of powdered green cardamom
  • A pinch of saffron ( dissolved in a tbsp of warm milk )
  • 2 tbsp chopped almonds

Method:

  • Peel the mangoes, cube them & give them a slight mash with the back of a fork
  • In a container, add milk, mashed mango, sugar & cardamom powder & mix well.
  • Top with saffron & chopped almonds.

Serve CHILLED with HOT puris or Enjoi as a drink.

NOTE:

  • Try replacing half the quantity of milk with condensed milk for a more creamier texture.
  • If using condensed milk, you may want to reduce the quantity of sugar.
  • You can use skimmed milk for a healthier version.
  • You could go ahead and puree the mangoes, if you do not like bite into them. ( I personally prefer this version )

Hope you guys enjoy this one, as much as we did . . .

June 10, 2009

Its Been A Year, Already !!!


Its hard to believe that an year has already gone by. 10th June, 2008 marked my first post on this blog & exactly an year later, I am happily blogging with the same enthusiasm.

It all started when I would frequently Google for recipes to impress my then husband- to -be. I stumbled upon hundreds of blogs. Now, for a relatively tech-savvy person like me, I was pretty ignorant about the fact that there exists a beautiful world of food blogging where hundreds of people all over network, write & photograph about food.

Needless to say, I was enticed. Enticed with the way people wrote about food & with so much passion they photographed & shared it with others. Incidentally, I always wanted to have a blog of my own, This was it, A Food Blog . . .
I did wonder whether I would be able to keep up the blog for Iam notoriously known for losing interest in things half-way through.

I hesitantly took a step towards creating this blog, & my love for food was enough to keep this one going.

This has been a very creative & enriching experience & it would continue to be so. And, Yes I found a new love in FOOD PHOTOGRAPHY.

I want to thank all of you, who take time to visit, comment & try out my various recipes.

Mom, thanks for some lovely ideas & recipes & Shankar for being the guinea pig & for waiting patiently until I finish with my photography ..

Thanks so much for so much for supporting my passion for food & for being there. It has been a blast.


Keep Visiting . . .

June 3, 2009

Colored Cabbage Rice with Chickpeas

I am not really fond of cabbage. It makes it way into my kitchen once in a while in the form of a simple stir fry or in a fried rice or noodles ..

Not wanting to make a stir fry, I tried my hand at this simple cabbage rice along with chickpeas.
I was really bored of eating the same old food & I wanted to try something really really new. A dish that would make everyone take a second look at it & wonder what this really is . . .



I had some cooked chickpeas lying in the fridge, I teamed it with purple cabbage to create some new & fun.

You Will Need:
  • 1 cup rice - ( I used Basmati )
  • 1 cup cabbage - grated
  • 1 red onion - finely chopped
  • 1/2 cup chickpeas (If available)
  • 4 green chillies - finely chopped
  • 1 tsp grated ginger
  • 1 tsp mustard seeds
  • Salt as per taste
  • 2 tsp lemon juice
  • Cilantro for garnish
  • 2 tsp oil
Method:
  • If using chickpeas, soak them in water overnight or atleast for 5 -6 hrs & pressure cook them using 1 1/2 cups of water with a pinch of salt. Drain excess water & set aside.
  • Pressure cook rice & set aside to cool completely.
  • Heat oil in a heavy bottomed pan, Allow mustard seeds to splutter.
  • Add green chillies & ginger & allow them to sizzle for about 15 seconds
  • Add chopped onions & saute until they turn pink. Add grated cabbage & add a few tbsps of water & close the lid. Let it cook on low flame fao about 10 minutes. keep saueting in between.
  • Once cabbage is fully cooked, add cooled rice & salt as per taste. ( Make sure the rice is cooled completely. Else, the dish will turn mushy. Leftovers will do wonders. )
  • Add lemon juice & Mix well & heat it up on a low flame for 5 minutes
  • Garnish with chopped cilantro
Serve HOT with Raita. Enjoi !!!

I honestly didn't expect much from this dish. Luckily, it turned out to be fairly good. I wouldn't call this a fancy dish, but its definitely worth a try.

This goes to Nags' Ravishing Rice :) initiated by Meeta

May 27, 2009

Baby Corn - Carrot Potato Stir Fry

My grand parents celebrated their 57th wedding anniversary a couple of days ago. I guess I have never written about my grand parents in this space before. I share a very close bond with both my grand parents & I grew up being really close to them. They make a lovely couple, graceful & matured with age. My family looks forward to celebrating their 60th wedding anniversary 3 years from now & wishing them many such years of love & togetherness. Love ya both :)

I have been opting for simple foods lately & this mixed vegetable stir fry is a perfect example. What initially was supposed to go into a rich Korma, turned into a simple stir fry. Nice tender baby corn with some nice juicy carrots & lovely green peas is quite a combination.

There is really nothing new about this recipe, its really really simple to make, with some basic stuff. I added a bit of dried rosemary for that nice hint of herbs.

You Will Need:
  • 1 cup Baby Corn - Quartered & cut into thin strips
  • 1 cup Carrots - Cut into thin strips
  • 2 potatoes - cut into thin strips
  • 1 cup green peas - fresh/frozen
  • 4 -5 chopped green chillies - low to medium spiced
  • 1 tsp mustard seeds
  • 1 tsp dried rosemary
  • 2 tsp oil
  • Salt as per taste

Method:

  • Heat oil in a heavy bottomed pan, add mustard seeds & allow it to pop & splutter. Add chopped green chillies & saute for about 20 secs
  • Add carrots & potatoes & saute for a couple of minutes. Sprinkle some water & add a little bit of salt & close the lid. Keep sauteing in between to avoid them from getting burnt.
  • When the carrots & potatoes are half done, add baby corn, Add a tsp of oil & close the lid again & keep sauteeing in between.
  • When the vegetables are almost cooked & firm, add green peas & let it cook.
  • Add dried rosemary & check for salt. & mix well

Serve with HOT rotis or fried rice .. Enjoi !!!

We loved biting into those crunchy baby corn. The tender carrots & green peas were quite a contrast & added a nice bite. Next time, I might even add some french beans to this. We had this with some warm rotis & enjoyed a simple meal.

NOTE:

  • Replace green chillies with red chilli powder & add a hint of Garam Masala instead of dried rosemary
  • Make sure that the vegetables are not overcooked & mushy. They taste good when they are crunchy & firm

May 16, 2009

Spiced Buttermilk

Come summer, & Iam reminded of spiced buttermilk stored in huge earthen pots back at my grand mother's place. Though, packaged buttermilk has replaced home made ones in a big way, there is something special about these home made ones stored in earthen pots that cannot be replicated.

Spiced Buttermilk, known as Masala Majjige in Kannada, Masala Mor in Tamil, Sambharam in Malayalam, Majjiga in Telugu or simply Chaas in Hindi is a great drink to beat the heat. Its many benefits is super healthier than colas & Yes, it makes a great drink any time of the day & a very refreshing one at that.

With the foray of refrigerators, the age old tradition of storing water, buttermilk in earthen pots has long dissappeared. I saw an old earthen pot lying around at home & I was tempted to make some lovely spiced buttermilk to cool my head.


Iam so glad that I stored it in the earthen pot, because It did acquire that special taste & Yes, it was a much better option than the colas.

Iam kinda tempted to do some serious cooking using these pots. Remember the heavenly taste of Handi Biryani ?? I'll begin with cooking some plain rice, maybe.

If you guys have any hands on experience with cooking in an earthen pot, share them with me.

Meanwhile, here's some lovely spiced buttermilk for the scorching summer.

You Will Need:
  • 1 cup Buttermilk - Made from 4 parts water & 1 part yogurt
  • 2 dry red chillies - Broken ( I used Byadagi)
  • 1 tsp grated ginger
  • 1 tsp crushed cumin seeds
  • A pinch of Asafoetida/Hing
  • A handful of Curry leaves
  • Salt as per taste

Method:

  1. Mix together all the ingredients mentioned above.
  2. Adjust salt as per taste & Mix well
  3. Serve Cold
  4. You could even chill it in earthrn pots for that added taste.

Enjoi !!!

NOTE: You could even use green chillies instead of red chillies for a slightly different taste.

May 13, 2009

South Indies: Appe Huli - Raw Mango Rasam

I know, I had been off blogging for quite a while. What initially was intended to be a 2 day break, happened to be a fortnight long. My internet went kaput for a while & I really was forced to take a break. This made me realise, how addicted I was to the internet & how handicapped I was without it. After a initial 2 day frustration, I really did enjoy doing things that I wouldn't have done otherwise.

So, I'd better get back to blogging before I forget all about it.

Today, I have for a dish from the Sirsi-Sagar regions of Karnataka, Appe Huli. Appe Huli is a signature dish of the Havyaks, a sect form the Sirsi-Sagar belt.

I love anything that has a spicy-tangy touch to it. If you love, raw mangoes, this dish is perfect for you.

You Will Need:
  • 2 raw mangoes - peeled & cubed
  • 1 tsp grated jaggery
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 4-5 curry leaves
  • 2 dry red chillies - broken
  • Salt as per taste
  • 1 tsp oil

Method:

  • Pressure cook mango cubes until soft. Mash well & set aside
  • Add water & mashed mango & bring it to a Rasam like consistency.
  • Add 1 tsp grated jaggery & salt as per taste & bring it to a boil
  • Temper with mustard seeds, cumin seeds, curry leaves, red chillies & asafoetida

Serve HOT with steamed rice. Enjoi !!!

NOTE:

  • Add a few tsps of lemon juice after boiling, if the mangoes are not sour enough.
  • This tastes so good on its own, thyat you can even have it as a soup.

April 29, 2009

Avocado Yogurt Dip

I have taken quite a liking for Pita Chips off late. They are incredibly delicious, addictive & easy to make & is so much healthier than a bag of potato chips.

These fresh from oven triangles pre-brushed with olive oil & coated with herbs pair up with dips really well, & makes a crunchy munchy snack.

I had a ripe Avocado craving for attention, not wanting to make the usual Guacamole or Salsa, I tried my hand at Avocado Yogurt Dip


It turned out creamier than the usual guacamole because of the addition of yogurt. Ground cumin & thyme did add a dash of fresh taste.

If you have guests coming over, this is perfect party material.

You Will Need:

  • 1 Haas ripe avocado
  • 3/4 cup yogurt
  • 1 red onion - finely chopped
  • 1 tbsp finely chopped green chillies
  • 1 tbsp ground cumin seeds
  • 1 tbsp dried thyme
  • 1 garlic clove - minced
  • 1/2 tsp salt
Method:
  • Cut the avocado lengthwise into halves. De seed & scoop out the avocado from the peel & put it into a large mixing bowl.
  • Mash the avocado with a fork. Make sure to retain a few chunks.
  • Add chopped onions, green chillies & garlic
  • Add yogurt & salt & mix well
  • Sprinkle ground cumin & dried thyme
  • Cover the bowl with a lid to prevent oxidation
  • Refrigerate for 30 - 40 mins for the flavors to infuse

Serve with Pita chips, tortillas, veggies or even use in sandwiches as a spread .. Enjoi !!!

NOTE:
  • Bury the Avocado pit in the Guacamole before refrigerating it. This will prevent Guacamole from turning brown. Do remember to remove the pit before serving :)
  • If you don't have yogurt, you can use sour cream instead

This goes to Mahimaa's Event 15 Minute Cooking !!!

April 23, 2009

Aloo Palak - Not Quite The Typical Way

While I love most Punjabi curries, there is something I dislike about a typical Aloo Palak or a Palak Paneer. Yes, its the pureed spinach gravy Iam talking about. Iam not too fond of digging into this green colored gravy somehow, But I really do love its taste

So, to make my job easier, I've found an easier way of making Aloo Palak, quite not the typical way . . I let the chopped spinach leaves & onions remain rustic. They add a nice little bite.


If you are not too fond of the green looking gravy, don't give up on this awesome dish, Try it this way. This one's a real time saver & is a boon if you are having a lazy day. It was a winner in my kitchen, Iam sure it will be in yours too . . .

You Will Need:

  • 4 large potatoes - cubed
  • 2 cups spinach - washed & chopped
  • 1 onion - finely chopped
  • 4 - 5 green chillies - low to medium spiced
  • 1 tsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • Salt as per paste
  • 1/2 tsp Garam Masala (Optional)
  • 2 tbsp oil

Method:

  • Heat a tbsp of oil in a heavy bottomed pan, add cumin cumi seeds & allow them to splutter. Add slit green chillies, grated ginger, turmeric powder & allow them to sizzle for a while. Do not let this get burnt
  • When done, quickly add chopped onions & saute till the onion turns pink
  • Add potato cubes & a tsp of salt & mix well. Add another tbsp of oil, cover with a lid, & let it cook on medium flame. Keep mixing in between to avoid the potatoes from getting burnt
  • When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of water & mic well. Cover the lid again & let it cook. Check for salt
  • Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

Serve HOT with Rotis .. Enjoi !!!

April 11, 2009

South Indies - A Series on South Indian Cuisine

This year around, I plan to start a series on South Indian Cuisine. Why South Indian ?? In my opinion, South Indian Cuisine is quite an under-rated one. I often meet people who think South Indian food is all about Idli, Dosa & Sambar. Surprisingly, South Indian cuisine has much more to it than these obvious ones, Apparently, it is among the world's richest & most varied cuisine.

I am from the South & I love my roots. Ever since I entered into the blogging world, I have always wanted to showcase South Indian Cuisine in a way appealing to the rest of the world. I was really really inspired by this upscale restaurant in Bangalore, called South Indies which serves exotic vegetarian South Indian cuisine in a contemporary style. I was very impressed with the food there, & What I really loved was the concept behind it.

Since there are a very few attempts made to showcase South Indian cuisine on the same pedestal as North Indian food or probably Punjabi cuisine, here's my attempt attempt to do the same in my own small way & a sincere one at that


South Indian cuisine is distinguished by greater emphasis on rice, which is a staple grain, ubiquity of sambar & Rasam, liberal use of coconut, tamarind, & curry leaves.

Even though, coconut, red chillies, tamarind & jaggery are the most commonly used ingredients across the 4 states, each of them have their distinct tastes & methods of cooking. I will be showcasing recipes from 4 beautiful Southern States,

-- Andhra Pradesh -- Karnataka -- Kerala -- Tamil Nadu

This is NOT an event per se, but will be featured as a regular series. I look forward to recipes, ideas & contributions from my blogger friends & other readers as well. I will hand pick a recipe, either my own or from contributions sent & will feature it every fortnight/month depending on the response.

I do hope, many of my non-South Indian readers will be inspired to cook some real nice recipes, South Indian Cuisine offers.

Mail your recipes/ideas/suggestions to vegetable.platter@gmail.com

Stay tuned for a cuilnary journey, Southwards . . .

April 3, 2009

Pindi Chana - Chickpeas Cooked in Rawalpindi Style

Sometimes you find some really great recipes in the unlikeliest of places don't you?? I don't know if it happens to you, but I seem to get some lovely stuff at such places, more often than not.

Like I said before that, I found the recipe for Chana Dal Tadka at a restaurant in Paris, & I discovered some great Chettinad Biryani in Goa, This time around I found the authentic recipe for Pindi Channa in a cooker booklet.


Pindi Chana is not your your usual Chana Masala like I had thought. For once, it does not have the quitessential onion-tomato gravy. It has the tangy Dry Mango powder along with Pomegranate seeds which gives this dish a whole new kick. And the dark brown hue comes from tea bags

Here's Pindi Chana for you in true Rawalpindi style.

You Will Need:
  • 1 1/2 cups chickpeas/chana - soaked overnight or atleast for 5-6 hours
  • 2 tbsp pomegranate seeds
  • 1 tbsp cumin seeds
  • 4 Green cardamoms
  • 2 cloves
  • 1 inch stick of cinnamon
  • 2 tea bags ( use only Orange Pekoe )
  • 1 tsp dry mango powder/amchur powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • A small piece of ginger - grated
  • 4 green chillies - slit lengthwise
  • 1 tbsp desi ghee/clarified butter
  • Salt as per taste
  • Onions & cilantro for garnish

Method:

  • Pressure cook chickpeas in 3 cups of water along with tea bags, cinnamon stick, cardamoms, cloves & a pinch of salt. Once cooked, discard tea bags & whole spices, drain excess water & set aside
  • Dry roast Pomegranate seeds & cumin seeds & make a fine powder
  • Heat desi ghee in a wok, add green chillies, grated ginger & saute. Add coriander powder & garam masala. Add ground pomegranate-cumin seeds mixture & saute for a few seconds
  • Pour this evenly over cooked chickpeas. Heat this mixture until smoky & excess water had evaporated. Keep mixing in between
  • Transfer to a serving bowl & garnish with onion rings & cilantro

Serve with any Roti/Rice Dish of your choice. Enjoi !!!


What I really loved about this is that lovely tangy taste from Dry Mango Powder. The absence of onions, tomatoes & garlic was a welcome change. We had our with some Jeera Rice & we loved it completely.

This tastes so good on its own that it could be had as a starter/Chaat too.

March 31, 2009

Bisi Bele Baath - The Authentic Way

I am doing so much better with my finger injury. It has now completely healed & Iam back to my old routine now. Thanks so much for your concern people, I really did mean a lot to me. I am going to be a million times more careful next time I grate something :D

Just the other day, one of my readers, Hema asked me for the authentic Bisi Bele Baath (BBB) recipe. It then struck me that I still hadn't posted the recipe for BBB. I googled a bit to check out other versions of BBB, but I was taken by surprise to find out that there are very few versions out there that are authentic. That's when I decided to post my very own family recipe for Bisi Bele Baath - The Authentic Way.

Bisi Bele Baath is a signature dish of the Kannadigas, BBB is undoubtedly my favorite amongst all karnataka dishes. For, its quite simple to make, it has a rich flavour to tickle your taste buds & is very very healthy.

The recipe out here is more common in the Bangalore-Mysore regions of Karnataka. You will probably find most households around this region, preparing BBB in this way more or less.

I learnt this from my Grand Mom who in turn learnt it from her Grand Mom, so this one is a family recipe & a very authentic one at that.

Here it is,

You Will Need:

  • 1/2 cup Toor Dal
  • 1/2 cup Rice ( I used Sona Masuri )
  • 2 tomatoes - chopped
  • 1 cup french beans - chopped
  • 1 potato - cubed
  • 1 carrot - cubed
  • 1 green bell pepper - cubed
  • 1 cup cauliflower florets
  • A handful of double beans ( optional)
  • A handful of green peas - fresh/frozen
  • A few curry leaves
  • 1 tsp mustard seeds
  • A pinch of asafoetida/Hing
  • 1 tsp turmeric
  • 1 tsp oil
  • 3 tsp desi ghee
  • Salt as per taste
  • 5-6 cashewnuts

To grind:

  • 2 tbsp grated coconut - fresh/frozen
  • 10 - 12 dry red chillies ( I used Byadagi )
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 inch stick of cinnamon
  • 6 green cardamoms
  • 4 cloves
  • 2 tsp poppy seeds
  • 1 tsp dagad phool/rock flower/Kallu Hoovu
  • A small lemon sized ball of tamarind soaked in water

Method:

  • Pressure cook toor dal until completely cooked & set aside
  • Meanwhile, roast all the ingredients mentioned in the 'to-grind' list except coconut & tamarind, with a tsp of oil until fragrant. Grind along with grated coconut & tamarind into a smooth paste.
  • Take a pressure cooker, Add cooked toor dal. Along with it, add carrots, beans & potatoes & double beans. bring it to a boil.
  • To this mixture, add the ground paste & bring it to a boil again. Add a tsp of ghee at this point to avoid the bottom of the cooker from getting burnt. Keep stirring at regular intervals. Boil this mixture on low flame for about 5 minutes.
  • Wash rice in several changes of water & add it to the boiling mixture, give it a gentle stir.
  • Add the remaining vegetables & add about 3 cups of water. Adjust salt as per taste. Add 2 tsp of ghee/oil & close the lid & let it cook completely.
  • Once the cooker releases pressure, open the lid. Temper with mustard seeds, curry leaves, cashewnuts, turmeric & asafoetida.

Mix well & serve HOT with a dollop of ghee on top & Raita . . . Enjoi !!!



NOTE:
  • The consistency of BBB should be rather watery. Once complelely cooked, if you find the dish slightly thick, add some water & boil the mixture. This dish is very forgiving that way.
  • The whole idea of cooking toor dal twice is to prevent the dish from getting hard once it cools down. But if you ensure that the dal is twice cooked, the baath will retain its watery consistency
  • DO NOT add onions while making BBB. I often find a lot of people adding onions to this dish. Addition of onions gives this dish 'a sambar' like taste, since the ingredients used in sambar are more or less same. So remember, NO onions.
  • Replace Tamarind with 3 tsp of lime juice for a slightly different taste.

We had this for our Ugadi lunch along with cucumber raita & potato chips. We were really close to licking our plates.
This dish is very close to my heart. Hope you guys like this too.