Spread Happiness, sprinkle Joy, add a dash of Hope, put in generous dose of Kindness, reduce the anger, cut negativity, garnish with Love….. Have a Goodlife….
( You can also use other millets like korale or Navane )
Green gram or moong dal a little less than 1 cup
Tamarind 1 Lemon sized
Jaggery 1 Tablespoon – depending on the sweetness you wish
Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
Red Chilli Powder 1 Tablespoon
Ghee 2 tablespoons
Salt to taste
Recipe Video :
Vegetables :
The following vegetables cut in 1” length
Capsicum
Onion
Tomato
Curry leaves
Coriander leaves
Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
For Tadka :
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Turmeric powder ½ teaspoon
Hing ( asafoetida ) 1/4 teaspoon
Preparation :
Soak tamarind in water.
Wash millet and dal separately.
In a cooker cook daal along with vegetables in one container.
And cook millet in separate container adding two and half cups of water.
To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed.
Once they splutter, add turmeric powder and hing.
Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
Then add the dal cooked with veggies, add water if required and boil for five more minutes.
Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery.
Cook on low fire.
The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
Add ghee and garnish with finely chopped coriander and cover for five minutes.
This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.
It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.
So here goes the recipe.
Ingredients :
Channa dal 1 big cup
Cooking oil 4 tablespoon
Jeera 2 tablespoon
Hing 1/2 + 1/2 teaspoon
Turmeric powder 1/2 + 1/2 teaspoon
Mustard seeds 1 teaspoon
Red chillies 6-8
Fresh grated coconut 1 and1/2 cup
A pinch of baking soda ( optional )
Salt to taste
Vegetables :
Cluster beans ( gorikayi ) 1 bowl
Finely chopped methi leaves 1 bowl
Coriander leaves 2 tablespoon
Curry leaves a handful
Ginger 1 small piece
Green chillies 6-8 depending on your preference and taste
Recipe video :
Procedure :
Wash and soak the channa dal in water for 2-3 hours.
Drain the water.
In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
Put this in a container.
And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
Let them cool.
Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
Heat oil in a thick bottomed kadai.
Add mustard seeds and let them splutter.
Add the red chillies, hing, turmeric powder and curry leaves.
Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
Now add the ground, cooked and separated channa masala and mix well.
Sprinkle a little water if required.
Add salt and mix.
Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
Indian Gooseberry (Amla) is rich with health benefits. A great source of vitamin C, these fruits are used to make a variety of dishes as their nutritional value has been very well established. The health benefits of Amla or Nellikai are many :
Amla boosts Immunity
Controls Diabetes
Aids in Digestion
Prevents Heart Diseases
Prevents Hair loss and premature greying
Anti-aging Agent
Helps in improving the vision
Boosts Liver Health
Anticancer Properties
Improves Metabolic Activity
Treats Menstrual Cramps
Relieves Diarrhea & Dysentery
Improves Appetite...
The list goes on and on... Today I am sharing with you a simple recipe for a very very tasty Amla Murabba or Nellikai Gulamba made with jaggery. It can be preserved without refrigeration for many months.
RECIPE VIDEO :
The Murabba tastes great with chapati, pooris, rotis, bread and dosas. Having a spoon full of Amla Murabba in the morning is your insurance against many a diseases. Preparation Time 30 minutes Cooking Time 45 minutes
Ingredients :
Grated Amla 4 cups Powdered jaggery 4 1/2 cups Elaichi powder 1 tablespoon Water to make sugar syrup
Kesar strings (optional)
Procedure :
Thinly grate the amlas.
Cook the grated amlas by placing in a bowl in a cooker without adding any water upto 2 whistles.
In a thick bottomed kadai, mix the jaggery and water well and let the jaggery dissolve completely.
Switch off the gas and strain the jaggery to remove dust particles.
Again keep the jaggery syrup to boil.
Keep stirring it continuously so that it doesn't get burnt.
Thus stirring continuously, make a thread syrup - " ele paaka".
Now add the grated and cooked amla to the syrup and continue to boil it.
Keep stirring.
In about 10 minutes, the Morabba starts thickening.
Now add the elaichi powder and mix well.
Add the kesar strings.
Check the consistency. It should be light and flow from the ladle.
Don't overcook it else it gets hardened.
Watch the video I have shared here to know exactly when it can be removed.
Let it cool and then store in an airtight jar.
The Gulamba tastes awesome when hot, when cold or even when it's a few months old!
Enjoy! Happy cooking.
Please share the recipe and don't forget to post your feedbacks.Check our other delicious sweet recipes here :
Prep Time 10 Minutes Cooking Time 30 Minutes Serves 4
Ingredients :
Broken wheat - Dalia 3/4 cup
Toor Dal 1/4 cup
Green gram or moong dal 1/4 cup
Tamarind 1 Lemon sized
Jaggery 1 Tablespoon – depending on the sweetness you wish
Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon
Red Chilli Powder 1 Tablespoon
Ghee 2 tablespoons
Salt to taste
Recipe Video :
Vegetables :
The following vegetables cut in 1” length
Beans
Onion
Potato
Tomato
Curry leaves
Coriander leaves
Fresh peas or Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
For Tadka :
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Turmeric powder ½ teaspoon
Hing
Preparation :
Soak tamarind in water.
In a cooker cook daal along with vegetables and broken wheat in separate containers.
For broken wheat generally we add water at 1:2 proportion. But here, you need to put a little more water so that the broken wheat is cooked soft.
Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing.
Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
Then add the dal cooked with veggies, add water if required and boil for five more minutes.
Add the cooked dalia, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery.
Cook on low fire.
The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
Add ghee and garnish with finely chopped coriander and cover for five minutes.
