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.

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

Bisi Bela Bath  

                                         

Brown Rice Bisi Bela Bath 1

         

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.

461: Bisi Bele Bath Masala Powder

Indian food is very tasty and delicious.  The secret is always in the spices.  The great thing is that if you make a batch of a masala like this, you can just keep it on hand and make incredibly tasty dishes very easily. There are several pre-made powder sold in stores but nothing matches freshly homemade powder.

Ingredients:

Chana dal / Slit Bengal gram                    3 Tbsp.

Urdh Dal/ Split Black Gram                       2 Tbsp.

Coriander Seeds / Dhania                         4 Tbsp.

Fenugreek Seeds                                     1 Tsp.

Cumin Seed                                            1 Tsp.

Mustard Seeds                                        1 Tsp.

Poppy Seed / Khus Khus                          1 Tsp.

Fennel Seed                                            1   Tsp.

Cardamom/ elaichi -                                1 no.

Cinnamon / dalchini -                               1 inch 2 piece

Cloves / lavang -                                     3 to 4

Marathi moggu / kapok buds -                  5 to 6

Mace / javitri -                                         little

Dried Red Chilli Byadgi                    -        15 no.

Dried Red Chilli guntur (spicy variety)        10 no.

Oil - to fry spices                                     2 Tsp.

Method:

• Heat a heavy bottom pan; add 2 tsp of refined oil.
• Add black gram, Bengal gram, coriander seeds, cumin seeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fry for 5 minutes in medium flame.
• Add Guntur and Byadagi Chilies and stir fry for 8 minutes in low flame.
• Switch off the flame and transfer the dry roasted ingredients to the plate and mix it well and allow them to cool.
• Transfer it to a mixer jar and grind them together to fine powder. Now Bisi Bele bath powder is ready. Store it in air tight container.

Note:

• Ensure no spices are burnt; in that case the taste will be bitter.
• Usually bisi bele bath is spicy. But if you can’t take much spice reduce the chilies.

 

Bisi Bela Bath Powder

460:MINT RASAM / PUDINA SAATHUAMUTHU

Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size

Turmeric Powder        ½ Tsp.             

Water                        2 cups

Rasam Powder           1 Tbsp.                         

Salt                         as required

Mint leaves               few                                    

                          

To Grind

Mint / Pudina Leaves    ½ cup chopped finely 

Tomatoes                    1 no.

Green Chili                  1 no.

Grated Ginger              1 Tsp.

Peppercorns                 ¼  Tsp.

Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.

Mustard Seeds:                      1/2tsp

Cumin Seeds                          ¼ Tsp.

Curry Leaves:                         ½ sprig

Method:

• Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
• In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
• Grind all the above with little water to a smooth paste consistency.
• Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
• till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
• Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
• Garnish with Pudina leaves.
• Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

Note:

• I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.
•  
  

459: Kovaikkai Pirattal (Tindora Fry)

Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.

Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.

This Tindora Fry recipe  is very famous from Chettinadu Cuisine. You can serve with rice or chapatti

Inngredients :

Tindora -                                        500 Gms / 1 pound

Potato -                                           2no

Red, green, Orange Bell peppers        1 no each

Tomato                                            1 no

Jeera –                                             ½ tsp

 Salt                                                 to taste

Oil                                                    for frying

Grinding ingredients:

 Fresh Grated Coconuts                     6 tbsp.

 Red Chilies -                                    10 no

 Poppy Seeds                         -          2 tsp

 Aniseed (Fennel)                              1 tbsp.

Turmeric Powder                               ½ tsp.

Chutney dhal (Pottu kadalai)                1 tsp.

Curry leaves -                                    few  

Method:

• Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
•  Peel the potatoes, and slice thinly.
• Cut all bell peppers, Tindora into thin lengthy pieces. Cut tomatoes into pieces.
• Microwave the potatoes and Tindora for 4 to 5 minutes.
•  Heat the oil and add green curry leaves and jeera.
• Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
• Remove the lid , add tomato and salt.  Mix it well.
• Now add ground  paste. Turn over the mixture well. Fry for few minutes in very low flame.
• Fry till the good smell come out.
• Tindora Pirattal can be served as accompaniment to rice, Chapatti.

458: Pavakkai Masala Fry/ Bitter gourd Masala Fry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

This masala based bitter gourd fry is very easy to prepare and tasty too.

I bet you would surely like this recipe, if you are a fan of bitter gourd.

Ingredients:

Bitter gourd/Pavakkai -         4 nos.  

Turmeric Powder                   ¼ Tsp.

Salt                                     To Taste.

Coconut oil                           2 tbsp.

For Fry and Grind Coarsely

Tamarind                               very small ball. (Goli size)

Coriander seeds                     1 ½ Tbsp.

Fennel seeds                          ½ Tsp.        

Roasted Peanuts                     3 Tbsp.

Dry Coconut                           ¼ cup

Coriander leaves with stalk     ½ bunch

Byadagi /Guntur Chilies          10 no.

For Seasoning 

Coconut Oil                            1 Tbsp.

Mustard seeds                        1 Tsp.

Chenna dhal                           1 Tsp.

Urdh dhal                               1 Tsp.

Curry Leaves                          1 string

Method:

• Wash and cut the bitter gourd cube sizes.  (if you want  you can Remove the seeds ).
• Heat  oil in the pan, fry all the grinding masala except coriander leaves and dry coconut.
• Grind the ingredients under for grinding, except Copra, when it is powdered coarsely and Copra and grind once more, keep aside.
• Heat the coconut oil in a kadai and add all seasonings and fry them until they change colour to golden brown.
• Now add the chopped bitter gourd and salt, sauté them for 10 mins or till slight colour change (Take care not to burn the bitter gourd).
• Now add Once the bitter gourd is fried well, add this powdered mixture to it, and sauté well, until well combined, adjust salt and use the rest of oil remaining and close the lid and leave it in the low flame for at least 5 to 10 minutes.
• Now your Bitter gourd dry curry is ready to be served with hot rice.
• This curry stays for 2 days at least.

 Notes:

• To reduce the bitterness select bitter gourd which are less green in color and with less thrones.
• Soaking the pieces in salt water will reduce the bitterness.
• Try to slice the veggies evenly.
• You can try the similar method with vegetables like brinjal or cauliflower and  potatoes too .

My Other Bitter gourd Recipes are:

Pavakkai Kichadi                                    Pavakkai Puli Kuzhambhu

                                 

Bittergourd Stir Fry                                Pavakkai Fries

                               

Pavakkai Pitlai