February 2009


Basically this dish is hailed from Karnataka. Instead of using raw rice ( as we prepare the classic BisiBeleBath), here, we use poha/avalakki /beaten rice here. It’s more tastier as well as a healthy dish. People with fast pace, prefers this type of dish….. you can either consider as heavy breakfast else can have for lunch.

Ingredients:

Mixed Vegetables – Carrot/Beans/Potato/Peas/Lima Beans/Tomato – 3/4 cupavalakki-bisibelebhath

Avalakki/Poha/Beaten Rice – 1 cup

Moong Dal – 3/4 cup

Tamarind – 1/2 tsp paste (lemon sized tamarind).

Jaggery – 1 tsp

BisiBeleBath Powder – 2 tsp

Salt – as per taste

Turmeric – 1/2 tsp

Seasoning:

       Ghee – 2tsp

        Hing / Asafoetida  – A Pinch

        Mustard Seeds – 1/2 tsp

        Curry Leaves – 4-5

        Groundnut – 10-12

 

Method:

Boil the moong dal( with turmeric and 1 drop of oil) and the mixed vegetables, except the tomato in the pressure cooker.

Meanwhile, clean the poha/avalakki/beaten rice with water and soak for 3-4 minutes. Then drain the water.

Once the dal and vegetables are cooked, add bisibelebath powder,salt,jaggery, tamarind and cook for 5-6 minutes.

Then add the soaked and drained poha/avalakki/beaten rice to the cooked mixture. Now cook in a medium flame for 2 minutes.

Meanwhile, heat the ghee in a tadka, add the mustard seeds,curry leaves,groundnut and hing/asafoetida . Add the seasoning to the poha mixture and mix well.

Serve HOT with raita of your choice or plain curds will do……!!!

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A Tasty, Healthy and Easy Breakfast Recipe.cucumber-rotti

I used the long tender Green Cucumbers for this dish…. I wasn’t sure, if the onions and cucumber would give a good taste, hence I just tried out with the cucumber alone…….. 🙂 May be I should give it a try sometime soon with onion and cucumber combination……!!!

Ingredients:

Cucumber – 1

Rice Flour – 2 cups

Grated Coconut – 1/2 cup

Green Chilli Paste – 1 tsp

Coriander leaves  / Cilantro – Chopped – Handfull

Oil – 2 tbsp

Salt – as per taste

Hing / Asafoetida  – A Pinch

Butter – Garnishing taste

Method:

Peel the skin, Remove the seeds of the cucumber and then grate them.

Now, Mix all the above ingredients, except butter and oil, to form a dough. Since the cucumber is a water content, never add water. Leave the dough, for about 10-15 minutes to set well….

Divide the dough into equal proportions and form an orange sized dough.

Meanwhile, smear the griddle with 1 tsp of oil. Pat the dough on the griddle, with your fingers to form a flat, thin circle.Pour 1/2 tsp oil around teh edges of the circled dough. Cover it with a lid, and cook with medium flame.cucumber-rotti-preparation

When it turns golden brown on the bottom side, flip it and cook the same way on the other side, till it turns golden brown.

Repeat the same process for the rest of the dough balls.

Serve HOT with a dollop of butter on it and a chutney of your choice or a pickle or a Eggplant palya tastes much better.

semiya-paayasaA Popular Traditional Sweet Dish from the South India……. 🙂 A perfect dessert for any ocassion…….!!!

  

 

 

 

Ingredients:

Vermicelli – 1 cup

Milk – 3 cups

Sugar – 1/4 cupsemiya-kheer

Ghee – 2tbsp

Cardamom Powder – A pinch

Saffron Strands – 1/2 tsp

Dry Fruits – Cashewnut, Raisins, Almonds and Pistachios – 1/3 cup

MTR Badam Milk Powder – 1/2 tbsp

 

Method :

Roast the vermicelli with 1 tsp of ghee , for 3-4 minutes, till it turns to golden brown colour.

Meanwhile, boil the milk and then add the roasted vermicelli, mix well and let the vermicelli get cooked.

Once done, add the sugar, cardamom powder, saffron strands and the MTR Badam Powder.

Let it boil for a couple of minutes and then remove from the heat.

Meanwhile, Fry the dry fruits in the remaining ghee, till they turn golden brown.

Garnish the kheer with the fried dry fruits and Serve them HOT/COLD……. Either ways, they taste good.