Broken wheat bisibele bath Recipe | How to make godhi kadi bisibele bath | Dalia bisi bele bath recipe

 

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.
• Serve hot with Raita, Boondi kaalu or chips.

Instant sambar recipe | Instant sambar without dal for Idli dosa | udupi hotel style instant sambar for idli

 

Ingredients :

For sambar powder :

• Coriander seeds 2 tablespoon
• Channa dal 1 tablespoon
• Urad dal 1 tablespoon
• Jeera 1 teaspoon
• Methi seeds 1/2 teaspoon
• Red chilli ( byadagi ) 20

For tadka :

• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Hing 1/4 teaspoon
• Turmeric powder 1/4 teaspoon
• 
  
• Grated fresh coconut 1 cup
• Jaggery 1 tablespoon
• Oil 1 tablespoon
• Salt to taste

Vegetables :

• Peeled potato pieces 1 small cup
• Chopped onion 2  cups
• Chopped tomato 2 cups
• Curry leaves
• Coriander leaves

Recipe video :

Procedure :

• Dry roast channa dal, urad dal, coriander seeds, cinnamon and red chillies.
• Powder them in a mixie and set aside.
• Heat 1/2 tablespoon oil in kadai.
• Add 1 cup onion pieces and saute for a minute.
• Now add 1 cup tomato pieces, coriander leaves and saute for another minute till they soften.
• Switch off the gas. Let it cool.
• Once it cools down, add the sauteed onion and tomato, grated coconut to the dry roasted and ground masala powder, add a little water and grind more till it's fine paste.
• Cook the potatoes in a cooker to two whistles.

• In a thick bottomed kadai, heat 1 tablespoon oil. Add mustard seeds and let them splutter.
• Now add asafetida and turmeric powder.
• Add another cup pieces of onion and saute till they are soft.
• Add another cup tomato pieces and cook further till they also turn soft.
• Now add the boiled potato pieces.
• Add some water and let it simmer.
• While it's boiling, add curry leaves and coriander leaves.
• Now mix water to the ground masals and pour into the kadai.
• Let is boil and add required quantity of water to a suitable consistency. Add jaggery powder, salt and boil for another 5 minutes.
• Serve hot with idlis.

Jowar upma recipe | jowar khichdi recipe | jonna upma | sorghum Bili jolada usli recipe

 

Ingredients :

• Jowar - bili jola 1 Bowl
• Roasted and crushed peanuts 1/2 cup
• Baking soda 1 pinch ( optional )
• Cooking oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Jeera 1/2 teaspoon
• Asafoetida 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Finely chopped chilli 1 teaspoon
• Grated fresh coconut 1 small cup
• Lemon juice 1/4 tablespoon
• Curry leaves
• Coriander leaves
• Salt to taste

Recipe video :

Procedure :

• Wash and soak the jowar in warm water overnight.
• In the morning cook the jowar with a pinch of baking soda to five whistles.
• Let it cool.
• Drain the excess water.
• In a thick bottomed kadai heat oil.
• Add mustard seeds and let them splutter.
• Add jeera, hing and turmeric powder.
• Add the chopped chillies and curry leaves.
• Saute for a minute.
• Next add the cooked jowar and add very little water and salt and cook over low heat covering the lid.
• Keep mixing in between and adjust the water till the jowar becomes soft.
• Switch off the gas.
• Add the lemon juice.
• Garnish with fresh grated coconut and finely chopped coriander leaves and serve hot.

hayagreeva recipe | hayagriva maddi udupi madhwa brahmin style recipe in kannada | hayagriva sweet

Ingredients :

• Chana dal (Bengal Gram Dal).    1 cup
• Jaggery                                    1 cup
• Poppy seeds                             2 tablespoons 
• Grated Dry coconut                   1/4 cup
• Cashew pieces                          1 tablespoon
• Cut almond pieces                     1 tablespoon
• Kishmish 
• Raisins                                 1 tablespoon
• Cardamom Powder (Elaichi)       2 teaspoon
• Ghee                                       1 tablespoon

Recipe video :

Procedure :

• Cook the bengal gram dal to five whistles. The cooked dal should be soft yet retain it's shape.
• In a thick bottomed kadai boil 2 cups of water.
• Add jaggery and let it melt.
• Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency. It should not become one string consistency but just a syrup.
• Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens. Make sure you do not mash the lentils too much. The dal should be very soft, syrupy but hold some of their shape.
• See that the hayagreeva remains runny like idli better.
• Switch off the heat.
• In another pan heat a tablespoon of ghee.
• To this add cashews and almond pieces, grated coconut, poppy seeds and fry till they become aromatic.
• Switch off the heat and add raisins or kishmish.
• Now add these roasted dry fruits to the hayagreeva.
• Next add finely ground elaichi powder.
• Enjoy Hayagreeva hot along with some desi ghee.

set dosa recipe | sponge dosa | how to make Restaurant style set dosa | Set dose recipe

Ingredients:

• Rice                  3 cups
• Urad dal           3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup - You can take just a little more than 1/4 cup
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure  :

• Wash and soak 3 cups of rice, 3/4 cup urad dal, and 2 tablespoon methi seeds for 6-8 hours. 
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything to a fine paste.
• Set it aside to ferment overnight.
• In the morning mix the batter, add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

akki roti recipe with sprouted moth seeds | masala akki rotti recipe | rice flour roti | akki rotti with molake kalu

Metagi kalu rotti | madake kalu rotti | molake kalu rotti | sprouted moth seeds rotti

Ingredients :

• Rice flour 2 bowls
• Grated carrot 1 cup
• Finely chopped onion 1 cup
• Finely chopped Dill leaves 1 cup
• Finely chopped coriander 1/2 cup 
• Grated fresh coconut ½ cup
• Moth beans boiled with salt 1 cup
• Crushed green chilli 1 tbs
• Jeera 1 tablespoon
• Asafoetida 1 teaspoon ( optional )
• Groundnut oil 1 cup
• Salt if required as the salt is already added while cooking the metagi kalu.
• Those of you who love methi flavour can add some finely chopped methi leaves for taste.

 Recipe video : 

Preparation :

• Take the sprouted moth seeds - madaki kalu with little salt cooked to one whistle. Use the hot water in which you have cooked the sprouts to mix the dough because it helps the rottis to become very light and crisp and flaky.
• Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of an orange.
• Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.
• Put in 4-5 spoons groundnut oil inside the kadai. 
• Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
• Press it as thin as possible.
• Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
• You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
• Serve hot with butter and Chutney.

Happy Cooking :-)

PS : Which are the points that make your rotti light and crisp??? 

• Always mix the dough in the hot water.
• Press rotti thin and flatten evenly.
• The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

misal pav recipe | how to make maharashtrian misal pav recipe

Ingredients :

For Usal:

• Sprouted moth seeds - molake banda madike athava metige kalu 2 cups
• De skinned and Cubed potato 1
• Turmeric powder 1/4 teaspoon
• Salt 1/2 teaspoon

• For Kat / Raasa (thin Spicy Gravy):

• To grind

• Dry coconut (Grated or cut to small pieces) a few
• 1big onion finely chopped

• 2 tomatoes - chopped
• 2 garlic cloves
• 1/2 inch Ginger - chopped

• Cooking oil 1 tablespoon
• 1/2 tsp Mustard
• 1/2 tsp cumin seeds (jeera) 
• a pinch Asafoetida (Hing)
• 1/2 tsp Turmeric powder (haldi)
• 1 tsp red chilli powder
• 1 tsp Coriander powder (dhania powder )
• 1/2 tsp Cumin powder ( Jeera powder )
• 1/2 tsp Garam masala powder
•  Kasuri Methi powder 1 tablespoon
• Jaggery 1 small piece
• Finely chopped green chillies 2
• Finely chopped coriander leaves
• Curry leaves a few
• 1 tbsp Coriander leaves chopped
• Salt to taste

• To make Misal pav

• Finely chopped onions 1-2
• Finely chopped coriander leaves
• Lemon pieces 2
• Farsan / Mixed Namkeen / Mixture 1 cup

Recipe video : 

Procedure : 

• How to sprout moth seeds or metagi kalu molake kalu

• Wash and soak the moth seeds or metagi kalu in water overnight.
• In the morning drain the water and spread the seeds in sprout maker box.
• If you don't have the sprout maker box, you may put the soaked seeds in a thin muslin cloth or " madi panche" and tie it tightly.
• After 12 to 15 hours you will get well sprouted seeds.
• Cooking the metige kalu :

• In a pan take the moth bean sprouts.
• Add de skinned small cubes of a potato.
• Add water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.
• Cook to three whistles.
• Set it aside.

• How to prepare Thin spicy gravy Kat / Tarri / Rasa

• Dry roast dry coconut pieces. 
• Heat 1 tbsp oil in a pan and add chopped onions, garlic and chopped ginger.
• Fry until they turn slight golden brown. 
• Add chopped tomatoes and fry till tomato becomes soft and mushy.
• Switch off and cool completely. 
• Once it's cool, grind coconut and onion tomato mix to a very smooth paste. 
• Again take a pan and add 2 tbsp of oil. 
• Add mustard seeds and let them splutter.
• Add jeera.
• Next add hing.
• Now add coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder and mix well.
• Next pour in the ground gravy mix and cook for a few minutes till the colour changes.
• Add the jaggery and salt.
• Now add the cooked metagi kalu sprouts and cooked potato cubes, curry leaves, kasuri Methi powder and cook with the lid covered for 8 to 10 minutes.
• Switch off the heat.

• To serve Misal Pav : 

• In a deep bowl or plate add 1 ladle of matki usal.
• Pour in 1 ladle of piping hot Tarri/Kat (gravy) on top it. 
• Sprinkle liberally finely chopped onions and coriander leaves.
• Add a layer of mixed farsan or namkeen.
• Serve them hot with pav (buns) and a lemon piece. Unlike pav bhaji, the pav or the buns are generally not roasted.
• But if you prefer and like roasted buns, you can roast them by using butter.
• I did!!!

ennegayi recipe | badanekai yennegai | stuffed brinjal recipe | badnekayi ennegai palya

Preparation Time     :     20 minutes

Cooking Time          :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

www.chitrannaa.blogspot.in

P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :

• Cut onion into thin longish pieces.
• Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
• In a mixie grind fried groundnut seeds, jeera, tamarind, jaggery, red chilli powder, sambar powder and salt into nice masala powder.
• Fill in this powder into slit brinjals. Set aside the extra powder.
• In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
• Add asafoetida and turmeric powder.
• Put in the cut onions and cook for 5 minutes.
• Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
• Once the brinjals are cooked, add some more water for gravy and bring to a boil.
• While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
• Switch off the heat, put in finely cut coriander leaves and cover the lid.

Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)

mix veg recipe | mix vegetable | mixed vegetable curry | mix veg curry

Preparation time : 20 minutes

Cooking time      : 20 minutes

Ingredients :

• Potatoes 2 medium
• Carrots 2 medium
• French beans 10
• Cauliflower 1/4 small florets
• Shelled green peas 1/2 cup
• Green capsicum 1 medium
• Oil 3 tablespoons
• Cumin seeds 1 teaspoon
• Curry leaves 10-12
• Onions chopped 2 medium
• Garam masala powder 1/2 teaspoon
• Fresh cream 1/2 cup
• Salt to taste 

Masala paste 

• Onion 1 medium
• Scraped coconut 1/2 cup
• Garlic cloves 8-10
• Ginger 1 inch piece
• Roasted Coriander seeds 2 tablespoon
• Dried red chillies seeded 2
• Green chilli roughly chopped 1
• Salt to taste

Procedure : 

• Cut all the vegetables into 2 inch cubes. Heat 3 tablespoons oil in a pressure cooker.
• For the masala roughly chop onion, add coconut, garlic, roughly chopped ginger,
• roasted coriander seeds, dried red chillies, green chilli and salt and grind to a fine
• paste with little water.
• Add cumin seeds, curry leaves and onions to the pressure cooker and fry lightly coloured.
• Add potatoes, carrots, beans, cauliflower and ground masala and mix well. 
• Rinse the mixer jar with a little water and add.
• Add salt, green peas, capsicum and garam masala powder and mix well. 
• Close the cooker and cook under pressure till 1 whistle is given out. 
• Lower heat and cook for
• 5-6 minutes.
• Open the lids of the cooker when the pressure reduces completely add fresh cream
• and serve hot with roti or chapati.

Heerekai sippe chatni recipe - Ridge gourd peel chatni recipe

chitrannaa.blogspot.com

Preparation Time 10 minutes
Cooking Time 10 minutes

Video recipe :

Ingredients :

Heerekai sippe - Ridge gourd peel   1 bowl
Green chillies                                10 - Adjust according to your taste
Coriander leaves a few
Groundnut seeds                           1 cup
Groundnut oil                                1 tablespoon
Jeera.                                           2 teaspoon
Asafoetida                                    1/4 teaspoon
Turmeric powder                           1/4 teaspoon
Salt to taste 

Procedure :

• Dry roast the groundnut.
• In a thick bottomed bowl heat oil.
• Add jeera, asafoetida and turmeric powder.
• Lower the heat.
• Immediately add green chillies, ridge gourd peal, coriander leaves and saute for a minute.
• Add very little water, mix well and cook with a lid covered for a few more minutes over low heat.
• Cook for five minutes, check that the peal is cooked well and switch off the gas.
• Now in the mixie, first grind the roasted groundnut.
• Then add the cooked ridge gourd peal and salt.
• Grind the chutney to a coarse consistency.
• Add a few drops of water while grinding, if required.
• Serve with roti, chapati, phulka and akki or ragi rotti.
• It also tastes yummy with piping hot rice and ghee. Or with curd rice.