Tag: South Indian Recipes

Vangibath (Brinjal Rice)

Vangibath (Brinjal Rice)

Quick rice meal made with cooked rice, brinjal, spices and masala powder.

Curd Rice (Mosaranna)

Curd Rice (Mosaranna)

The most comforting, light meal made with cooked rice and plain yogurt and tempered with spices.

Millets Bisi Bele Bath

Millets Bisi Bele Bath

I can say that this is one of the most delicious recipes I have ever made using millets! Millets bisi bele bath is a one-pot meal made using little millets, lentils, vegetables, and spices. Although the ingredients list looks exhaustive, the dish is simple and easy to make. Especially on your busy weekdays, this one-pot, healthy meal can be a savior! Try it, and I hope you like it.

If you are not a millets person, check out bisi bele bath made using rice – it’s equally delicious! Continue reading to know how to make millets bisi bele bath.


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Prep time: 15 minutes
Cook time: 25 minutes
Yield: 3-4 servings

Ingredients:

For Pressure Cooking:
100g little millets (1 cup)
50g toor dal (0.5 cups)
500ml water (5 cups or 3x times millets+dal)
½ cup of green beans, cut into ½ inch pieces
½ cup green peas, fresh or frozen
1 large potato, cut into 1-inch cubes
½ cup carrot, chopped
1 tablespoon cooking oil

For bisi bele bath masala:
3 tablespoons cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A pinch of Asafoetida(hing)
2-3 dried red chili, broken into halves
One sprig of curry leaves
1 medium onion, chopped
1 medium tomato, chopped
½ teaspoon turmeric powder
¾ teaspoon red chili powder
2 – 3 tablespoons of MTR Bisi bele bath powder
2 tablespoons of tamarind extract
Cilantro, for garnish
Salt to taste

For garnish:
2 tablespoons of ghee
10-15 cashews
2 tablespoons of groundnuts/peanuts

Preparation:

Pressure cooking – Rinse millets, toor dal, and vegetables separately under cold running water. Drain and transfer them into a pressure cooker. Pour water, add a tablespoon of cooking oil, and pressure cook until the dal and millets are well-cooked. (normally, 3-4 whistles are sufficient). Allow the pressure to release naturally. After that, mash cooked millets and dal gently, ensuring that you don’t mash the vegetables.

Meanwhile, heat cooking oil in a pan. Add mustard seeds and cumin seeds and allow them to pop and sizzle. Add hing, dried red chilies, curry leaves, and sauté for 10 seconds. Add onion and sauté until transparent. Add tomatoes, sprinkle some salt over it, and cook covered until soft and mushy. Add turmeric powder, red chili powder, Bisi bele bath powder, and sauté for 30 seconds on low heat. Then pour the tamarind extract, and combine. Pour 50ml of water, stir and cook for a minute or two to make a thick gravy, then turn the heat off.

Transfer this masala into the pressure cooker containing cooked millets, dal, and vegetables. Mix well and add water to adjust consistency. Turn on the heat and cook millet Bisi bele bath on low heat for another 3 – 4 minutes. Taste for salt, and adjust if necessary then turn off the heat.

Fry cashews and peanuts in ghee in a separate pan until light brown, then add into millets bisi bele bath and combine.

Serve right away with Khara boondi, potato chips, raita, or spicy mixture. Enjoy!

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Millets Bisi Bele Bath

Note:

  • Add salt and spices according to your taste and preference.
  • Feel free to add other vegetables like drumsticks, capsicum, etc, if you like.

If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Bhindi Dry

Bhindi Dry

Easy okra stir fry with onions, curry leaves, grated coconut and spices. Tastes perfect with rotis and chapatis.

Ennegai (Brinjal Curry)

Ennegai (Brinjal Curry)

A vegan, whole brinjal curry made with a freshly made masala paste of groundnuts, sesame seeds, dry coconut and other vegetables and spices.

Kosambari (Mung Salad)

Kosambari (Mung Salad)

Summer is here in full swing at the moment, and what better than a tasty salad to cool our bodies down, right?

Kosambari is a wholesome and tasty Indian salad usually made with split mung beans and other vegetables like fresh cucumber and carrot. What enhances the flavoring of Kosambari is the seasoning of spices and herbs added to it at the end. This salad is most common in south India, especially during festivals. I remember my mom making Kosambari(apart from other delicacies) for lunch during almost all the festivals because our family loved it immensely.

Split mung bean needs soaking for about 2 hours, so plan it prior. Apart from the soaking time, let me assure you that Kosambari is a super quick recipe that takes about 10 minutes to be made ready. So, if you haven’t tried this at home yet, I suggest you do it right now! Continue reading to know how to make Kosamabari.

Prep time: 2 hours
Cook time: 10 minutes
Yield: 2-3 Servings

Ingredients:

200g split mung bean, rinsed and soaked for 2 hours and drained
100g cucumber, chopped
100g carrot, grated
2 tablespoons cilantro, chopped
Salt to taste

For tadka/seasoning:
2 tablespoons of cooking oil
½ teaspoon mustard seeds
½ teaspoon urad dal
Hing, a pinch
Green chilies to taste, finely chopped
Curry leaves, 6-7

Procedure:

Add soaked and drained split mung, cucumber, carrot, cilantro, and salt to taste into a mixing bowl and combine well.

Heat oil in a small pan on low heat. Add mustard seeds, allow them to pop, then add urad dal and sauté until light brown. Add hing, green chilies, and curry leaves. Turn off and pour this tadka over the salad in the bowl and give everything a good mix.

Serve Kosambari or mung salad alongside a meal, or eat it as a snack. Enjoy!!

Kosambari

Note:

  • Add salt and green chilies according to your taste and preference.
  • Do not oversoak mung. Kosambari tastes best if mung is crunchy.
  • Add 2-3 tablespoons of grated coconut, if you prefer.
  • Do not add salt if you plan to store Kosambari in the refrigerator. Add salt before consuming.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Mushroom Peas Pulao

Mushroom Peas Pulao

A vegan, one-pot rice meal made with mushrooms, peas, onion, tomato, spices and herbs.

Sprouted Black Chickpea Curry Recipe

Sprouted Black Chickpea Curry Recipe

A protein-rich, vegan Indian curry made with sprouted black chickpeas, and potatoes, cooked in a freshly made masala paste.

Spinach Dal | Dal Palak

Spinach Dal | Dal Palak

Love a quick lentil dish with leafy greens on a busy day? Try this.

My family’s most favorite, spinach dal or dal palak, is a delicious lentil dish made using toor dal or yellow split pea and spinach, which goes great with plain steamed rice, jeera rice, ragi mudde, cooked quinoa, or millets.

This recipe is simple and can be achieved in under 30 minutes if you have the ingredients ready. To make this quick dish, you will need an Indian-style pressure cooker. Or you could use the Instant Pot. Continue reading to know how to make spinach dal or dal palak.


Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings

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Ingredients:

1 cup or 200g of toor dal (split yellow pigeon pea), thoroughly rinsed
1 box of baby spinach (or approximately 300g), rinsed
2.5 cups of water
1 large tomato, diced
1 large onion, diced
3-4 garlic cloves
1/2 teaspoon turmeric powder
2 green chilies, or to taste
1/2 teaspoon of tamarind pulp
Salt to taste

For tadka/seasoning:
2 tablespoons of cooking oil
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida or hing
2 dried red chilies, split into halves
One sprig of curry leaves

Directions:

Pressure cooking: Into a pressure cooker, add rinsed toor dal, rinsed spinach, onion, tomato, garlic, tamarind pulp, turmeric powder, green chilies, and water, and pressure cook until the lentils and other ingredients are well cooked(Which may take up to 4 whistles). Then turn off the heat and allow the pressure to release naturally.

If your lentils take longer to cook, soak them for roughly an hour before cooking them. Furthermore, if you are using large spinach leaves, rinse and chop them into smaller pieces before pressure cooking.

Once the pressure releases, mash the cooked ingredients well and adjust the consistency of dal by adding water if necessary. Stir in salt to taste and allow spinach dal to boil on medium heat for 2 minutes, then turn off the heat.

Tadka/seasoning: Heat cooking oil in a small tadka pan. Once the oil is hot enough, add mustard seeds and cumin seeds and allow them to pop and sizzle. Then add a pinch of hing, dried red chilies, and curry leaves. Turn off heat and pour this tadka into cooked dal. Mix well, serve and enjoy healthy and delicious spinach dal with plain steamed rice.

Spinach Dal
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Note:

  • Add a tablespoon of ghee to plain rice and eat it with spinach dal for best taste. (Skip if you are following a vegan diet)
  • Instead of using green chilies for spice, you could use red chili powder.
  • Spinach dal could be stored in the refrigerator for up to 2 days and reheated before consuming.

If you tried this recipe, let me know how you like it? 🙂

Rating: 0 out of 5.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Dill Paddu

Dill Paddu

Yummy dill dumplings made using fermented rice and urad dal batter, that is seasoned with onions, spices, herbs.