Friday, March 28, 2014

Bisibele Baath - PPCS

For this month's potluck I am  paired with Shama and had to prepare Bisibelebaath. Bisibele Baath is my MIL's signature dish and this is my maiden attempt at preparing it :)

You need:
Rice - 1 cup
Toor dal - 1/2 cup
Carrot - 1
Onions - 1 cup
Turmeric powder - 1/2 tsp
Red chillies - 8
Mustard - 1 tsp
Curry leaves and Coriander leaves
Tamarind - Lemon size
Salt to taste
Green peas - 1 cup
Hing - 1 pinch
Potato - cubed 1 cup
Green Chillie - 2 Slit in half
Oil

For the masala:
Fenugreek seeds - 1/2 tsp
Coriander seeds - 2 tsp
Red chillies- 8
Channa dal - 1 tsp
Cloves,Elachi - 1
Cinnamon - 1
Kus kus - 2tsp

Method:
Grind the masala with little water into a fine paste
Heat oil in the cooker
Add mustard.When it splutters, add urad dal, curry leaves and chopped onion.
Fry till onion becomes translucent in colour
Add rice, dal, a pinch of turmeric powder,2 tsps of oil ,asafoetida,carrot, potatos, green chillies and peas with 6 cups of water 
Add the Tamarind juice and Salt
Mix well
Pressure cook for 3 whistles.
Serve Hot with Raita of your choice.


Wednesday, March 12, 2014

Simple and Easy Pudina Chutney

Today at office one of my colleagues Chetana had got Idli and Chutney for lunch. The chutney tasted soo wonderful with the Idli I had to make it today.

Recipe Source: Chetana

You Need:
Coconut - Scraped 4 tbsp heaped
Pudina leaves - 10
Roasted Gram dal - 1 tbsp
Green Chillie - 2
Tamarind - 1" piece
Jaggery - 1/2 tbsp
Salt as per taste

Method
Grind all the above with little water
Serve with Idli or Dosa.



Monday, March 10, 2014

Aloo Bhajji (Potato Bhajji)

This month for the PPCS I am taking one of the easiest and quickest bhajji that you can prepare

You need:
Potato - 2 big ones
Gram flour - 1 cup
Rice Flour - 2 tbsp 
Ajwan / Om kaalu - 1 tsp
Red chilli powder - 1 tbsp (as per your taste)
Hing - 1 pinch
Salt
Oil for deep frying


Method:
Mix all the above ingredients except oil and potato
Add little water and make it into a thick batter
Heat oil
slice the potato into 1/2 cm slices
Dip the potato into the batter and slide the into the oil
deep fry on both sides till the bhajji turns golden brown
Serve hot with coconut chutney or sauce.

This is off to Jagruti's potluck party