Bisi Bele Bath

Bisi bele bath is one of my hubby's favorite dishes. Mostly I make it on lazy weekends to wind up my cooking section fast. I love replacing Indian rice with Korean rice, as it is sticky & flavorful. There is nothing much to say about this recipe as almost everyone would have made & tasted it.

Ingredients 

3 Cups cooked rice

½ Cup toor dal

1 Big onion sliced

3 Big tomatoes chopped

3 Carrots grated

½ cup green peas

1 Tbs tamarind pulp (Adjust accordingly)

2 Tsp red chili powder (Adjust accordingly)

¼ Tsp turmeric

1 Tbs bisi bele bath powder / sambar powder

½ Cup coconut cream / coconut milk

¼ Tsp sugar

1 Tbs olive oil

Salt

Seasoning

1 Tbs olive oil

2 Tbs peanuts

1 Tbs channa dal

1 Tbs urad dal

1 Tbs mustard & jeera

5 Red chilis
1Tsp hing

Few Curry leaves

For Bisi bele bath powder 

1/2 Tbs chana dal

1/2 Tbs urad dal

2 Tbs dhaniya (Coriander seeds)

¼ Tsp methi (Fenugreek seeds)

4 Red chilis

3 Cloves

2 Elachi

1 Inch cinnamon stick

2 Marathi mogga

¼ Cup curry leaves

Heat a pan with one-tablespoon oil. Add onions to pan & fry them till they turn translucent. To that add tomatoes, carrots & peas & sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste) Now pressure-cook toor dal & sautéed veggies for 2 whistles.Heat a pan & dry roast the powder ingredients. Switch off heat & let them cool before grinding.

Take a wide pan or a bigger vessel to mix the rice & toor dal.  Heat the pan with two tablespoons of oil & to that channa dal, urad dal & peanuts. Fry them well & last add mustard & jeera, redchillis, curry leaves & hing. To that add the toor dal mixture along with 4 cups water. Now add the tamarind, turmeric, red chilli powder, bisi bele bath powder, coconut cream or coconut milk, sugar & Salt. Mix them well & taste it for the flavors. Now slowly mix the cooked rice to the gravy. If necessary add another 2cups water & bring it boil. Allow it cook on low heat for 10mins & switch off heat.

Serve warm with papad or boondi. 
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Tofu Omelette | Vegan Omelette

Breakfast is made very simple at my home. We have 2 slices of bread along with fresh juice. So there is never a big preparation for it. Most of the time the south indian tiffins end up becoming our dinner.
I came across this vegan omelette recipe & decided making it as a lunch side. I'm not vegan, I love eggs & love anything made with them. I can never imagine replacing egg omelette with anything. But this recipe just won my heart & undoubtedly with no hesitation I loved it. I did a lot of googling for a perfect recipe & in process of making it made a lot of blunders too. The taste was similar to omelette & was just yum. All I want to say is that give it a try you will love it.

Ingredients

½ Pack silken tofu

3 Tbs chickpea flour / Besan

2 Tbs coconut milk

1 Tbs cornstarch

½ Tsp minced garlic

2 Tsp red chili

1 Tbs soya sauce 

2 Tsp sesame oil

Pinch of turmeric

Salt

Filling 

Few sundried tomatoes

½ Cup grilled onions

1 Tbs basil leaves

In a bowl mix all the ingredients to a smooth batter leaving few chunks of tofu. Leave the filling behind which we will use it later.

Heat a non-stick pan with oil. First pour the batter on the skillet & in circular motion spread the batter. Let it cook in medium heat. You can see some small hole in between. Once the edges starts browning carefully lift the omelet & reverse it.

Check for the edges to be brown. Now spread the filling one by one on the omelet & close it half way. Cook it in low heat for 2mins to 3mins & switch off heat. Serve it warm.

Below is the tofu scramble. Buy adding another ½ cup of tofu to the above recipe you can get a scramble. I avoided tomatoes to the dish & went a head with onions & basil for scramble.

Enjoy this healthy dish as a breakfast or along with lunch as a side dish.

Soya Kheema Muttur Curry

I'm a vegetarian who loves eggs & dairy. So I like to call myself as a Ovo-lacto vegetarian (as defined by wiki). Now there are days when I jumped to being a vegan & tried very hard to maintain it too. Very soon I learnt that I could never do that so left it to woods. Life was easy being a vegetarian because we do have lots of supplements for meat products & also creates a perception that we are eating healthy.

Coming to the recipe I made a kheema mutter curry-replacing meat with soya chunks. It tasted awe some & was a good combo for roti.

Ingredients

1 Cup dry soya chunks/ meal maker

1 Cup green peas

1 Tbs Ginger garlic paste

1 Medium onion chopped

2 Medium ripe tomatoes chopped (Replacement for lemon juice)

1 Tbs cumin coriander powder

1 Tbs red chili powder (Adjust acc.)

3 Tbs sesame oil

1 Tsp garam masala powder

3 Tbs fresh coriander leaves

Salt 

Heat a big pot of water. Bring water to boil. To that add soya chunks & cook them for 5mins. Switch off heat & be careful while handling it. Filter the soya chunks & let them cool for some time. Now cut them in to small pieces which just looks like a mince of meat or a little larger than that is also fine.. Now the soya kheema is ready

Heat a wide pan with oil. To that add onions & fry them till they are light brown. Add ginger garlic paste & tomatoes to pan. Stir fry them & add then add soya kheema, peas, garam masala, salt, coriander leaves, cumin coriander & red chili powder. Sautee them for few seconds & to that add coconut cream along with ½ cup of water. Cook on low heat with closed lid for 10mins.

Mix well the ingredients & check if the peas are done. Cook on a low heat with lid open for 5mins & switch off heat.

Serve it warm & it's just yum. 
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Vegetarian Nadan Chicken Curry

We are in to the second week of Blogging Marathon & this week we are blogging on "Meatless Dishes". I went crazy with looking for recipes that might look something similar to the original recipe & here I decided to make "Nadan Chicken Curry" where in replacing chicken with potatoes. 

Recipe Courtesy:Swasthi of Indian Healthy Recipes

Ingredients

For gravy

½ Cup chopped onions

½ Cup chopped tomatoes

1 Tsp ginger garlic paste

½ Cup coconut milk

2 Tbs sesame oil

Salt

For marinating potatoes

1 Tbs yogurt

1 Tsp red chili powder

½ Tsp garam masala powder 

Pinch of turmeric

2 Large potatoes diced

For masala paste

1 Inch cinnamon

4 cloves

2 cardmon pods

1 Tsp black pepper powder

1 Tsp fennel seeds

1 & ½ Tbs coriander seeds

4 Red chili’s (adjust acc. to your taste)

For seasoning

1 Tbs mustard

½ Cup thinly sliced onions

Few curry leaves 

Marinating

Mix all the ingredients for marinating  & set aside for 30mins

Grounded masala

Dry roast all the ingredients under masala paste. Grind them with little water to make a smooth paste.

Heat a pan with oil. To that add onions & fry them to medium brown. To that add ginger garlic paste & tomatoes & sauté them.

To that add marinated potatoes & masala paste. Add the desired salt. I added a ½ cup water to adjust the moisture in curry. Cook with a lid for 10mins.

Now add the coconut cream & mix it well. Cook on low heat for 5mins & switch off heat.

Heat a pan with oil & to that add mustards, onions & curry leaves. Fry them for 2 mins. Add it to the curry. 

Serve it with Roti's, chapati's & paratha's.