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.
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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.