Bisi Bele Anna

Bisi Bele Anna means Hot Dal & Rice in Kannada. This is a famous dish of Karnataka. At my Father's place it is a regular one dish meal. You have rice, dal and lots of vegetables in it. My In-laws are now with me. My MIL is Maharashtrian but she loves all Karnataka food. Bisi bele Anna is her favorite. Earlier I used to do this with readymade MTR Bisi Bele Bhat powder but today I decided to make it properly with fresh masala. I called up my Aatya , Sudha aatya and asked her for proper ingredients and measurements. With fresh masala it tastes awesome. My MIL was happy ;-) Thanks to Sudha Aatya.

Ingredients

Rice - 1 cup

Toor Dal - 1/2 cup

Moong Dal - 2 tablespoons

Mixed Vegetables- beans, carrot, potato, cluster beans (gavarfali) cut into fine pieces and green peas.

Grated fresh coconut - 1/4 cup

Tamarind pulp - 2-3 tablespoon

Jaggery - 1-2 teaspoon

Sarin Pudi - 1 teaspoon

Salt to taste.


For Masala

Dry red chillies - 6-7

Chana dal - 1 tablespoon

Urad Dal - 1 tablespoon

Methi seeds - 1/8 teaspoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Cinnamon - 1' piece

Tej patta (Bay leaf) - 1/2

Black pepper - 1-2


For Tempering

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Hing (Asafetida) - 1/4 teaspoon

Curry leaves - 8-9

Turmeric powder -1/2 teaspoon



Procedure

Wash rice and both dals. Pressure cook rice and dals with a pinch of hing and turmeric in one vessel and vegetables in separate one. Roast all ingredients of masala one by one in little ghee till it gives good aroma. Roast on low flame. Cool it and make a fine paste with grated fresh coconut. Keep it aside.

Now in a kadai heat oil and make tempering of given ingredients. Now and masala paste and saute it for a minute. Now add tamarind pulp and jaggery (you can adjust the measurements with your taste) and mix wel. Add little water and boil it for a minute. Now add all vegetables, sarin pudi and salt. Then add cooked rice and dal. Consistency should be semi fluid. You can add water accordingly. Pour 1 teaspoon of pure ghee on top. Cover it and let it cook for another five minutes. Garnish it with grated coconut. Serve bisi bisi bhat and with Hapla. (Papad). Pour pure ghee on bisi bele bhat while eating. In Bangalore Bisi beli Bhath serves with khara bundi.

Sausage Pulav

This Pulav is invented by a lazy cook within me. I was fed up of making khichadi, veg pulavs for dinner, then I decided to make egg biryani…. But hard luck , my Fridge was eggless:). I saw some sausages in fridge and decided to make pulav with it. It turned out very well with less work.

 

Ingredients

Cooked Basmati rice - 1 big bowl.
Sausages - 2-3
Onion - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1 teaspoon
Red chili powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 table spoon
Shahijeere - 1/2 teaspoon
Bay leaf - 1-2
Salt to taste
Chopped coriander for garnishing



Procedure

Heat a kadai and add oil in it. Put shahijeere and bay leaf in hot oil. Add ginger garlic paste and saute it for few seconds. Add chopped onion and saute it till it gets transparent. Cut sausages in round slices as shown in picture. Now add sausages and fry it for 2 minutes. Now add turmeric powder, red chili powder and Garam masala and mix well. Then add cooked rice, 1teaspoon of butter and if needed, add salt. Mix very gently . Saute it for a minute . Cover it and let it steam for 1-2 minute so that rice will get the aroma of masala. While serving garnish it with chopped coriander.

Bhajaniche Thalipith

I think every person who is living in Maharashtra or visited Maharashtra, must have known about this marvelous dish called "Bhajaniche Thalipith". There are variety of thalipiths in Maharashtra. But the bhajani one is very tasty and nutritious among all. "Bhajani" is a flour of roasted multigrain and pulses. In Maharashtra you can easily get this flour in every store but I prepare this at home. My MIL taught me to make this bhajani. The flour's aroma itself is very tempting. In this rainy days bhajani thalipith with any chutney or pickle tastes awesome. It is very nutritious and can be make in less oil.

Ingredients

For Bhajani
Jowar - 1/2 Kg.
Bajra - 1/2 Kg.
Rice - 1/2 Kg.
Chana Dal - 1/4 Kg.
Urad Dal - 125 Gms
Wheat - 125 Gms.
Coriander seeds - 125 gms
Cumin seeds -125 Gms.

For Thalipith
Bhajani flour - 2 cups
Chopped onion - 1 small
Chopped tomato - 1 small
Chopped coriander - 2 tablespoon
Sesame seeds - 1/2 teaspoon
Ajwain seeds - 1/4 teaspoon
Red chili powder - 1 teaspoon
Oil - 2-3 tablespoon
Salt to taste.


Procedure

For Bhajani
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani.

For Thalipith
Mix all the ingredient for thalipith except oil and make a soft dough with water.
Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with green chutney, curd or butter.

Few things more....
You can add any chopped vegetables in thalipith.
While making dough you can add 1 tablespoon of curd.

My contribution For EFM June - Breakfast Series!

Dodakyache Gole

Again a very easy one dish meal. I have already posted an one dish meal Varan Fal. This is quite similar to that but slightly different. I have added ridge gourd instead of toor dal. This is again a Vidarbha side's recipe.

Ingredients

Ridge gourds - 2-3
Wheat flour - 2 cups
Red chili powder - 1 teaspoon
Kala masala - 1 teaspoon
Ajwain - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Asafetida - a pinch
Mustard seeds - 1/2 teaspoon
Oil - 1, 1/2 teaspoon
Salt as per taste


Procedure

Take a bowl and add flour salt and ajwain and knead it to a stiff dough with water. Keep this aside. Wash , peel and cut ridge gourd into 1 inch pieces. Heat oil in kadai. Make tadka of mustard seeds,asafetida and turmeric powder. Now add ridge gourd pieces and saute it. Add red chili powder, kala masala and salt. Mix it properly. Cook it for 2-3 minutes with lead. Now add half cup of water. Make small cylendrical dumplings of dough with your hand. Put slowly these dumplings in kadai. Cover it and let it cook on low flame for 5 minutes or till dumplings are nicely steamed. Now serve hot with pure ghee on it.

This is my contribution to Single Serving Recipe of Spicy rasam

Misal Pav

Whenever me and my husband go to Nashik (My native place), The next day's morning plan is to visit Hotel 'Tushar' for heavy breakfast and that is 'Misal Pav'. Misal mean mixture. It’s hot, delicious, my tongue is on fire, my nose and eyes water – the true test of a genuine misal. Misal is very famous in the entire state of Maharashtra. Misal is very spicy hot and served with pav (Buns). Misal Pav is certainly not a ‘junk’ food. If made with all the proper ingredients, it’s zesty, healthy, nourishing snack. It's a real fiiler, this is one breakfast you must not miss. There are different types of Misal in Maharashtra like… Kolhapuri Misal, Khandeshi Misal, Puneri Misal, Mamledar Misal, Dahi Misal & so on….
Being Nasikites we love our special Nashikchi Misal. The ingredients, which basically comprise an Usal, Tarri (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh coriander arranged in three layers and served with a wedge of lemon. Basically It is very spicy, so you can have curd with it. In Winter or Rainy Days this is our popular Brunch on Sunday. Old people says that if you are suffering from cold, you have to eat this hot & spicy Misal as a Medicine.




Ingredients
For Usal
Matki (Moth beans) - 1 cup
Chopped onion - 1 medium
Red chilly powder - 1 teaspoon
Goda masala (or garam Masala) - 1 Teaspoon
Salt to taste
Tempering -
Oil - 1 Table spoon
Mustard seeds (Rai) - 1/2 tea spoon
Turmeric Powder - 1 Teaspoon
Asafetida powder - 1 Pinch

For Tarri
Sliced onion - 1 medium
Chopped tomato - 1 small
Garlic cloves - 5-6
Ginger - 1 inch
Grated dry coconut - 3 table spoon
Red chilly powder - 1 table spoon
Kala masala (Garam masala) powder - 2 tea spoon
Kanda lasun masala - 1 tea spoon (optional)
Turmeric powder - 1/2 tea spoon
Sugar - 1/2 tea spoon
Oil - 5 table spoon
Salt to taste

For Garnishing
Farasan - 1 Cup
Thick Sev - 1 Cup
Finely chopped onion - 1 Mediun
Chopped Coriander leaves - 3 table spoon
Lemon - 1

Procedure

For Usal
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.
In a kadai heat oil, put mustard seeds, turmeric powder. Add chopped onion and saute it for two minutes. Add sprouted matki, red chilly powder, goda masala and salt. Pour some water and after kepping lead cook it for some time. Usal is ready.

For Tarri
Fry onion, coconut, garlic, ginger and tomato in little oil separately. Cool it for some time. Grind to a fine paste in mixer. Now in another pan, heat oil then add sugar (for the red oily layer on gravy), Turmeric powder, red chilly powder and immediately add grinded paste, kala masala , kanda lasun masala and salt. Saute it for 2 minutes . Now you will feel nice aroma. Pour 3 cups of hot water so that taste of the gravy will remain same . Bring it to boil for 2 minutes. The Tarri is ready. ( In some places of Maharashtra it is called as Kat, Rassa or Sample)

Serving Misal Pav
Original method of serving Misal is Take a Large Bowl, Add 2 table spoon matki usal, Pour tarri on it. Then add 2 table spoon of farsan, 2 table spoon Sev (in some areas adds one layer of kande pohe), 1 Table spoon chopped onion, Chopped coriander, a wedge of lemon & fresh curd. Serve it with Pav.
But when we make Misal at home I generally prefer to give every thing in separate bowls (as shown in picture), so that every one can mix all the items according to their tastes.



This is for "Sunday Snacks - Hot n Spicy"

and to Trupti's "'Winter Treat Event '

Varan Fal

This is our all time favorite one dish meal. My Aai makes it very yummy. This is one of my & my husband’s favorite & quickest options for lunch or dinner.

Ingredients
For varan (dal)
Toor Dal – 1 cup
Haldi- 1 tea spoon
Mustard seeds – 1 tea spoon
Hing – 1 pinch
Goda masala – 2 tea spoon
Red chilli powder - 1 tea spoon
Jaggery – 3 tea spoon
Tamrind pulp – 1 -2 table spoon
Salt as per taste
Oil – 3 Table spoon
Green coriander - 3 table spoon
2-3 tbsp fresh green coriander

For Fal
wheat flour – 2 cups
Oil – 2 Table spoon
Water – to knead dough
Ajwain- 1 Teaspoon
Salt to taste.

Procedure:

For varan
Wash & cook Toor Dal with pinch of haldi and hing. Mash cooked dal with spoon. Heat the oil in kadai, add mustard seeds to crackle then add hing, haldi. Then add mashed dal, tamrind pulp, jaggery, red chilli powder, goda masala,salt. Mix it well and add some water for a curry like consistency. Boil it.

For Fal
Mix wheat flour, ajwain, salt & oil. Kead a dough like puri. Keep aside for 10 minutes. Rool out the dough same as roti. Cut it in rectangular shape.(or in any shape you want) Add these pieces to the boiling Dal. Cook it for 5-10 minutes. Garnish it with coriander.Serve hot with lots of ghee on it.

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