Maa ki daal ya Paa ke chawal......Phodanicha Bhaat

I think you must have got confused with the name. I have purposely given this name to this post because my father had prepared this bhaat for the first time in his life. For some reason my mother was not there in the house so he asked the recipe on phone and prepared the dish with leftover rice. I immediately asked him to click the picture. Aai (my mom) was so happy to see my Baba started cooking something other than tea :-) Love you Baba……

Phodanicha bhat is very famous and easy to make recipe with leftover rice.

 
IngredientsLeftover rice - 2 cups

Finely chopped onion - 1 medium

Chopped green chilies - 4-5

Peanuts - handful

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Sugar - 1/4 teaspoon

Lime juice - 1 teaspoon

Salt as per taste

Chopped fresh coriander for garnishing.

Procedure
Heat oil in Kadai. Add mustard seeds. When it starts spluttering then add peanuts. After the peanuts turns to golden brown, add green chilies and sauté it. Then add onion. Cook it properly till onion turn translucent. Now add asafetida and turmeric powder. Now add leftover rice, salt and sugar and mix it properly. Cover it for 2-3 minutes. Now switch off the flame and add lime juice and mix wel. Garnish it with chopped coriander. It tastes good with curd.

This goes to simplysensationalfood's "Lets cook with Leftover" event.

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

 
Ingredients


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.


Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.


This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

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.

Narali Bhat... Sweet coconut Rice to all my Brothers

First of all "Wish you all a very Happy Raksha Bandhan".

As I mentioned in my last year's Raksha Bandhan Post, We Maharashtrians celebrate this festival as 'Narali Pornima'. We prepare some sweet things from coconut. This time I made typical Maharashtrian recipe from coconut that is 'Narali Bhat' (sweet coconut Rice). My younger sister suggested me to prepare this dish & post it on Raksha Bandhan. Thanks Sneha. So this sweet rice along with the Rakhi from both of us to all our brothers, whom we can not meet on this special day .

Happiness, prosperity & success …….On Raksha Bandhan, we are wishing your life be filled with all these & more….. Miss you Bro….

Ingredients

Rice - 2 cups (sona Masoori/ Ambe mohor)

Grated Coconut - 2 cups

Grated Jaggery - 2 cups (I used organic this time)

Pure ghee - 2 tablespoon

Cloves - 3-4

Cardamom powder - 1 teaspoon

Salt - 1 pinch (optional)


Procedure

Wash the rice 2-3 times. Drain the water and keep aside for half an hour. Heat 2 tablespoons ghee in kadhai. Put cloves in it. Now add rice and saute it for one minute. Then add 4 cups of water. Cover it with lid. Mix coconut and jaggery together. When the rice is almost done add the coconut mixture and a pinch of salt (it increases the taste of sweet dishes). Mix well. Keep the lid and cook the rice completely. When done, add cardamom powder and mix it. Narali Bhat is ready to serve.

This goes to Priti's 'FESTIVE FOOD - RAKHI'

And Sanyukta's 'A Visual Treat' event

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.

Tomato Rice

One more new variety of rice that I learned after shifting to 'Namma Bengaluru' is Tomato Rice. Awesome taste of tomatoes and other spices used. Very quick to make and tastes awesome with curd.

Ingredients

Cooked Basmati Rice - 1 cup

Tomatoes - 2

Onion - 1

Garlic - 2-3 cloves

Ginger - 1 inch

Garam Masala/ Pulav Masala - 1 teaspoon

Salt to taste

For Tempering

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Asafetida - 1/8 teaspoon

Turmeric powder - 1/4 teaspoon

Red dry chilli - 1/2

Curry leaves - 2-3

Grated coconut & Chopped coriander for garnishing

Procedure

Heat oil in kadai add tempering ingredients. Then add chopped garlic and ginger. Now add chopped onion and saute till it becomes slightly brown. Then add finely chopped tomatoes. Saute it for 1 minute. Add masala and salt and mix it. (I generally add a pinch of sugar for taste as wel.) When tomatoes cooked properly and get mashed add cooked rice and mix wel. Garnish it with coconut and coriander. Serve with fresh curd.

My contribution for Anita's Kitchen's first event 'Annam Parbramha Swaroopam'

Metkut

Metkut is a typical Maharashtrian recipe. This is a fine powder made from rice, dal and other spices. It tastes very nice with ghee and rice (Tup-Metkut-Bhat). It's very healthy and easy to digest. My niece 'Aadyaa' loves this Metkut with soft over cooked rice(Gurgutya bhat in Marathi) and ghee. She can just eat this at any time of the day. We generally eat this whenever we feel sick and upset stomach. My mother makes best Chivda with metkut and chatni pudi. I'll definitely post the recipe of Chivda. But for now Aadyaa's favorite "Metkut"








Ingredients
Chana dal (harbara dal) - 1 cup
Urad dal - 1 cup
Rice - 1/2 cup
Whole wheat (Genhu) - 3 tablespoon
Cumin seeds - 1 tablespoon
Asafetida - 1 teaspoon (I used LG Hing)
Turmeric Powder - 1 teaspoon
Red chilli powder - 2 teaspoons
Coriander seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Dry ginger powder - 1 teaspoon



Procedure
Roast chana dal, urad dal, rice, genhu, cumin seeds, coriander seeds, fenugreek seeds separately one by one till it slightly gets brown. Cool it. Mix all the given ingredients and make a fine powder of it. It gives a nice aroma. Sieve and store it in a airtight container. You can use this for several months. Just have it with hot rice, ghee and salt as per taste. And lemon pickle along with it…. A superb combination.

This goes to EC's MLLA - 19 started by Susan

And

Gourmet Affair's Served With Love event

Tava pulav

One more recipe from Mumbai street is "Tava Pulav". It's not a regular pulav. Vegetables used are same as in Pav bhaji and the wonderful thing is, pav bhaji masala is added for flavor. It is called as Tava Pulav because Haath gadi wala bhaiyya prepares this pulav on same tava of pav bhaji. With all these vegetables, he also adds some ready bhaji into it. In our college days pav bhaji and Tava pulav with raita was our favorite dinner. So you must try this pulav, I assure you it tastes awesome……...

Ingredients

Cooked Basmati rice - 1 big bowl.
Potato -1 (peeled and cut in cubes)
Cauliflower florets - 1/2 cup
Capsicum - 1 (cut in cubes)
Carrot - 1 small (cut in cubes)
Onion - 1 (finely chopped)
Tomatoes - 1 (finely chopped)
Green peas - 1/2 cup
Ginger-garlic paste - 1 teaspoon
Pav bhaji masala - 2 teaspoon
Red chili powder -1 teaspoon
Amul butter - 3 table spoon
Chopped onion and coriander - 1/2 cup
Lemon wedges - 4
Salt to taste


Procedure

Take a big tava (or a fry pan). Heat the tava and add butter in it. When the butter melts add ginger garlic paste and saute it for few seconds. Add chopped onion and saute it till it gets transparent. Add tomatoes , saute it till it leaves oil. Now add all the remaining vegetables, salt, red chili powder and pav bhaji masala and mix well. Add little water, cover it and let all the vegetables get cooked. Don't over cook it. Now add cooked rice, 1teaspoon of butter and if needed, add salt. Mix very gently . Saute it for a minute . Our pav bhaji wala used to add 1-2 table spoon of pav bhaji's ready bhaji at this time to give the authentic taste. This time my bhaji was ready, so I added 2 table spoon of ready bhaji into it. Mix well. Serve hot pulav with lemon wedges, chopped onion and coriander and Raita.

This is my entry for RCI : Mumbai Street Food and Lakshmi's RCI page.

&

For Ravishing Rice Recipes and to Meeta's MM page.

&

For EFM June - Breakfast Series!

Susla (Puffed Rice Upama)

In these vacation days every mom is having tension of evening snacks for her children. So this Susla (Puffed Rice Upama) is the better option…. Quick & easy too. It is healthy, low fat and nutritious dish. This is one of the favorite breakfast dishes at my father's place.

Ingredients

Puffed Rice (Murmura) - 4-5 cups
Chopped onion - 1 medium
Green Chilies - 2-3
Coarsely grinded Roasted chana dal (dalya) - 1/4 cup
Peanuts - 2 teaspoon
Lemon - 1
Sugar - 1/4 teaspoon
Salt to taste

For Tadka
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafetida - a pinch
Curry leaves - 5-6

Coriander and grated coconut for Garnishing

Procedure

Wash neatly the puffed rice. Soak it for 5-6 minute.
Heat Oil in kadai and make tadka with given ingredients. Fry peanuts till it becomes brown. Now add chopped green chilies and onion. Saute it till onions becomes transparent. Now add soaked puffed rice, Coarsely grinded Roasted chana dal, salt and sugar and mix well. Keep a lid and cook it for 3-4 minute on low flame. Squeeze lime and mix it. Serve with Coriander and grated fresh coconut. The combination of yellow, green and white looks very beautiful.

My contribution to Trupti's Cooking For Kids: Rice Event and Sharmi of Neivedyam

Chitranna

Raw mango's season has already started. So I usually make this Karnatak special dish "Chitranna" on Ugadi. This is a variety of rice and can be made with Lime and in season with raw mango.

Ingredients
Cooked Rice - 2 Cups (preferred basmati)
Grated raw Mango - 3 table spoon
Roasted peanuts - 2 table spoon
Roasted gram dal - 2 table spoon
Green chilies (chopped) - 2-3
Grated fresh coconut - 1/4 cup
Chopped coriander leaves - 2 table spoon
Curry leaves - 5-6
Oil - 1 table spoon
Mustard seeds -1 tea spoon
Asafetida - 1 Pinch
Turmeric Powder - 1/2 tea spoon
Sugar - 1 tea spoon
Salt as per taste.


Procedure
Spread rice in a plate. Add salt, sugar, grated raw mango (you can substitute it with Lemon juice) and mix wel. Heat oil in Kadai, add mustard seeds, when it starts spluttering, add Asafetida , turmeric powder in it. Then add curry leaves, Green chilies, roasted peanuts, roasted gram dal and cook it for 1 minute. Let the tadaka get cool. Pour it on rice. Mix well with hands. Garnish it with coconut and coriander leaves. I love to eat it with curd.

Vada Bhat

When I read about the ''Just for you" Event of Sindhi Rasoi, I planned to make something rarely I prepare in my kitchen and at the same time favorite one of my husband. So after a wonderful valentine breakfast "Bull's Eye", I reciprocate it with his favorite dish "Vada Bhat". It is a famous dish of Nagpur (Maharashtra). In every marriage or may be a small function in house, they will serve this special dish to you. Nagpur people are very famous for their "Agraha" (lovingly insist to eat more and more). So the special dish for my Husband, Nilesh with Agraha.


Ingredients
Cooked Rice - 200 gms.
Mataki (Moth ) - 1/4 cup
Chana Daal- 1/2 cup
Toor Daal- 3 table spoon
Urad Daal - 3 table spoon
Moong Daal - 3 table spoon
Garlic Cloves - 7-8
Curry leaves - 7-8
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 2 teaspoon
Ginger green chili paste - 1 teaspoon
Salt as per taste
Oil to Fry

For Tadka
Oil - 1/2 Cup
Mustered seeds (Rai) - 2 table spoon
Asafetida (Hing) - 1/4 Teaspoon




Procedure

Wash and soak all dals for 7-8 hours. Drain water from dal. Coarsely grind all dal with garlic and curry leaves in the mixer. Now add coriander powder, cumin powder, red chili powder, ginger& green chili paste and salt in dal mixture. Heat Oil in Kadai. Slightly wet your palm, take the dal mixture, shape it into a ball and then press it in center to give a flat round shape. Deep fry the vadas on slow flame so that it will get cooked from inside also. For Tadka, Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing and remove the kadai from the flame.

While Serving,
First serve rice in plate. 4-5 vadas on one side. Crush 2-3 vadas on rice . Now pour 2-3 spoons of hot tadka. (the ssrrrrrr sound shoud come after pouring). In Nagpur some people eat this vada bhat with "Hing pani" that is Asafetida water.(take a bowl of hot water and mix 1 teaspoon of Asafetida in it). If you find this rice very dry, you can serve "kadhi" with it.







I love to add this recipe for Sindhi Rasoi's "Just for you Event"