Mar 22, 2016

464 : Pav Bhaji Masala Dosa



Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)
Left over Pav BhajiMixture               1 cup ( see the link)
Ghee mixed with oil                        2 Tbsp.
Chopped Coriander                         2 Tbsp.

Method:

  • Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

  • Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

  • Now fold the dosa and serve it hot.

 Note:
  • Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.



Mar 16, 2016

463: Brown Rice Bisi BeLe Bath- Version 2



Bisi BeLe Bath is a signature dish from Karnataka.  Few years back I already posted Bisi Bele Bath recipe in this blog. Today I am going to post the Brown Rice Bisi Bele Bath here. This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the brown rice, vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.

Ingredients

Bisi Bela Bath Powder
Cooked Brown Rice              2 cups.
Tovar Dal/ Spit Pigeon Pea   1/4 cup
Chenna dal                         ¼ cup
Water                                 1 cup - 1 12/ cup
Coconut milk                       ¼ cup (optional)
Bisi Bele Bath Powder       2-3 Tbsps.
Mixed Vegetables                 2 cups
Big Potato                           1 no. (chopped)
Tomatoes                            2  no.  
Turmeric Powder                  ¼ Tsp.
Tamarind                            Lemon size (Soaked in water)
Sugar or Jaggery powder      1 Tsp. 
Salt                                    as per Taste
Coriander leaves                  For decoration
Seasoning
Coconut oil   / Ghee             1 Tbsp.
Mustard & jeera                   1 Tbsp.
Red chilies                          5 no.
Hing                                   1Tsp
Broken Cashew nuts            1 Tbsp. (Optional)
Curry leaves                        few

Method:

  • Chop all the vegetables. Heat a pan with one-tablespoon oil. To that add tomatoes, all chopped vegetables sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste).
  • Soak the Tamarind in hot water and extract the juice and keep aside.
  • Now pressure-cook Toor dal & Chenna dal for 2 whistles. Open the pressure cooker; add sautéed vegetables, turmeric powder, Bisi Bele bath powder, tamarind water, , sugar and salt. Mix them well & taste it for the flavors.
  • Now slowly mix the cooked rice to the gravy. If necessary add another 1cups water & bring it boil. Keep stirring in between; else the mixture will stick to the bottom. Allow it cook on low heat for 10mins.   Boil well so that rice absorbs spices well. Switch off heat.  

For the Tempering:
  •  Heat ghee/oil in a small kadai. When the oil is hot, add mustard seeds  jeera & Hing powder. After they crackle, add small cashew pieces  Sauté on low flame till they are slight brown. Switch off and add curry leaves.
  • Pour the tempering over the piping hot Bisi Bele Bath. Decorate with coriander leaves , cover immediately to preserve the aroma.
  • Bisi bele bath is ready to serve .Serve it hot drizzled with ghee, chips and  Veg Raita on the sides.

 Notes:
  • In this recipe I used frozen vegetables , green beans, and Potatoes. You can add any vegetables to this recipe and make Bisi Bela Anna.
  • In Ekadasi days, you can replace rice with Poha/ Broken Wheat/ Oats/ Millets. 

Bisi Bela Bath 
My other Bisi Bela Bath Recipes:
                                                                                                                    Quinoa Bisi Bela Bath

                                         









         


Mar 1, 2016

462: Moghalai Style Palak Paneer



              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.

Ingredients:

Paneer Cubes                       1 cup
Fresh Spinach (Palak)           1 Bunch
Fresh Cream Or Milk             ½ cup
Ginger Paste                        1 Tsp.     

Green chilies                        2 no.
Tomatoes (Chopped)            2 no.
Gram Masala Powder            ½ Tsp.
Red chili Powder                   1 Tsp.
Coriander powder                 ½ Tsp.
Cinnamon stick                     1’
Cardamom                            2 no.
Cloves                                  2 no.
Cumin seed                          ¼ Tsp.
Coriander leaves                    
Salt                                    as per taste
Oil                                      2 Tsp.
To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.
Poppy Seeds (KhusKhus)      1 tbsp.
Almonds                              8 no.

Method

  • Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
  • Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

  • Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
  • Now add tomatoes, fry till they turn mushy.
  • Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
  • Pour the Palak puree and simmer for another 7 to 8 mins.
  • Adjust salt. Bring it to a boil, Keep stirring in between.
  • Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
  • Serve hot with parathas.


Notes:

  • Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
  • If you want to low fat Palak paneer use skimmed milk instead of cream.


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