Sunday, August 30, 2009

Bas Saaru[Avrebele sabbasitige soppu combination]

Since mom is from north karnataka, she didn't knew much "Bayalu seeme" recipes. She started learning them by collecting recipes from her friends.One such recipe is Bas Saaru.I got this recipe from her.

Gosh! It was awesome!!!. Last week I made this bassaru, palya and mudde, it turned out very tasty.Bassaru is prepared by using flat Bean daal cooked and drained water/ broth.

Bassaru and Palya is a combo and tastes great with Ragi mudde.

While preparing regular curries/Palya from pulses, we drain excess water and throw it out.
But the water contains double the protein content of wheat and three times that of rice. Pulses have significant nutritional and health advantages.
Bas Saaru is made out of drained out excess water to utilize its high protein value to maximum extent.

Bas Saaru:

You need to have:

Flat Bean Daal -1 cup
Dill/sabsige soppu-1 bunch
Onion-1 medium sized
Green chillies- 8-10 nos.
Garlic- 4 cloves
Shredded coconut-1 cup
Cumin seeds-1 tsp
Pepper -2-3 corns
Curry leaves -2 strings
Salt to taste
Oil to saute
Mustard-2 tsp

Here is the recipe for authentic bas saaru...

Pressure cook (2 whistles only) dal/lentil and chopped dill.Strain and collect the cooked water in a bowl, which is used for bassaru.Keep 2-3 tbsp of cooked dal and dill separately, which is used in Saaru.
Dry Palya:-Heat oil, add mustard, curry leaves, saute green 3-4 chopped chillies, 2 clove garlic and onion.Add the pressure cooked stuff to this, stir well.Sprinkle half cup shredded coconut, chopped coriander.


Fry cumin seeds, green chillies, pepper, 2 garlic cloves, chopped onion for 2 mins.
Grind above fried mixture ,half cup shredded coconut, 1 tsp cooked dal, salt together into a fine paste.
Saute mustard, curry leaves and chopped onion in oil.Add the collected dal cooked water(/veggie stock/ broth), cook for 5 minutes.Add ground masala paste,When it starts boiling add saved cooked veggie which was kept separately.Serve bassaru and dry palya with Ragi mudde or white rice.

Saturday, August 29, 2009

Sakkarai Pongal

Sakkarai Pongal :

1 cup Raw Rice
1/2 cup Green Gram Dal
3 cups Jaggery (powdered)
4 tbsp Ghee
2 tbsp Cashewnuts
2 tbsp Raisins
5 no Cardamoms (powdered)
1 cup grated dry coconut
1 pinch pach karpoora
2 1/2 cups Water

Roast dry the green gram dal for a couple of minutes.
Cook the rice and green gram dhal with 2 1/2 cups of water in cooker and set aside.

Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt.

Put the syrup once more on the heat and stir till it becomes slightly sticky.Add the cooked rice dhal and grated dry coconut.

Heat the 4 tbsp ghee.Fry the cashewnuts and raisins and add to the pongal. Add the powdered cardamoms and pinch of pach karpoora.

Mix well and serve hot.

Quick Khara Pongal

Quick Khara Pongal:

You need to have

1.2 cup Rice
2.1 cup Moong dal
3.1 tbs pepper
4.1 tbs Jeera
5.1 tbs coriander seeds
6.half cup grated dry coconut
7.1 tbs salt

Add pepper,Jeera,coriander seeds and dry coconut into mixer powder them.

Take Rice and Moong Dal, wash it with water.Keep the mixture in cooker bowl and add water
Also,add salt(as per your taste), 1/4 tbsp of turmeric,powder prepared above. mix well.Cook until 3 whistles and switch it off.Server hot with gheee.

Lauki Kofta Curry

You need to have

1. 1 medium size lauki .
2. 4 tbsp besan .
3. 1 small onion chopped finely .
4. 2 small tomato .
5. 2 tsp ginger-garlic paste .
6. salt to taste .
7. 2 tsp red chilli powder .
8. 4 tsp coriender powder .
9. 1 tsp garam masala powder .
10. whole garam masala ( 1 bay leaf ,2 green cardamom ,1" piece cinnamon , 2 laung ) .
11 2 tsp of dahi / yoghut .
12 green chillies chopped finely .
13 Handful of chopped coriender .
14 Oil .
15. 2 tsp fresh cream ( optional ) .

Grate the lauki & mix some salt . Keep it for 5 min .Now squeeze the extra water from it & add besan in the grated lauki, mix it well with hands preferably .

Take 1 tbsp oil in a kadai and add the besan lauki paste to it .Mix the paste well in the kadai till it becomes dry . Now remove it from heat & mix chopped onion , chopped green chilli , chopped coriender leave , salt ,red chilli powder & dhaniya powder .

Make small kofta balls from the mix . Keep these balls aside .Now heat oil in a kadai & fry these balls till golden brown . Now remove from the heat & keep in a kitchen towel to absorb the excess oil .

In a food processor grind the onion , tomato, ginger-gerlic paste , dahi into a paste & keep aside Take 2 tbsp of oil and add whole garam masala in it , once the masala start crackle add the onion paste to it & fry till raw smell disappear . Once it turns golden brown , add red chilli powder , dhaniya, garam masala and salt to it.

Fry the masala till the paste leaves oil , now add the cream . Fry for another 2-3 min & add 1/2 cup water . Once the gravy start boiling add the koftas & garam masala powder . Boil for another 2 min & remove from the heat . Sprinkle some chopped green coriender .

Vegitable Sandwitch

Vegetable Sandwich:

Bread is a tea time snack for evenings since people don't have heavy tiffin during that time .

A sandwich is a food item made of one or more slices of bread with one or more fillings. Sandwiches are a widely popular type of food. They are typically taken to work, school or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables cheese, and a variety of sauces.

Here is the recipe for simple and tasty Vegetable sandwich.

You Need to have

Bread slices - 4 nos
Butter to spread on slices(optional)
Chesse slice - 1
Tomato(sliced) - 1
Cucumber(sliced) - 1
Bell pepper(sliced) - 1

For Green chutney:

Garlic pods - 3 - 4
Ginger -Small piece
Green Chilies-3-4

For the Green chutney:-

Add Green chilies,Ginger ,Garlic and salt to mixi Jar and ground it to smooth paste and keep it aside.

For making the sandwich:-

Apply butter and green chutney on slices. Place the vegetables between slices.
Grate cheese and spread it in between bread slices as shown in the pic.

Place it inside toaster and toast it for 2 mins.
Serve with tomato sauce or ketchup.

1)The chutney in advance. This comes for a week in the refrigirator. You just need to slice vegetables, spread the chutney and arrange the sandwich in the morning.
2)For adults, you can increase the spicyness by adding a little pepper powder on the vegetables before placing the cheese slice.
3)the diet conscious ones, cheese and butter can be avoided. The sandwich is equally tasty.
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