Bisi Bele Huli Anna

This has been a childhood favorite of mine.., I remember coaxing my aunt (who is a specialist in making Bisi) to make some for me whenever she was visiting.. :).., So it comes as a surprise to me that I took such a long time to get this posted on my blog!! :) Bisi Bele Huli Anna., which is also known as Bisi Bele Bath I guess is originally a dish of Karnataka.., I remember the times when we were in Bengaluru and how I loved to gorge on Bisi.., so much so.., that Raj literally grew tired of it!! :D This tangy, Sambar type rice with all the veggies is a very healthy recipe (if one goes easy on the ghee and the nuts).., ideal for kids who fuss around veggies.., :) :) :).,

Happy Reading!!!

Bisi Bele Huli Anna

Serves: 4

Preparation Time:

Ingredients:

• 2 cups Rice
• 1 cup Toor dal
• 1/2 cup Ghee
• 1 Potato, Cubed
• 2 Carrots, Cubed
• 1/2 a Cauliflower, Cubed ( You can avoid Cauliflower if you think the dish will get mushy.., but I myself personally lovee Bisi with all the veggies)
• 1/2 a cup Green Peas
• 1/2 a cup Chopped French Beans
• 1 Onion Diced
• Any other vegetable of your choice
• 1/2 a cup of Mint and Coriander Leaves ( you can choose to avoid the mint leaves if you want)
• 1/2 a cup of nuts ( Cashew, Almond, Groundnuts.., whole.., not chopped)
• Tamarind.., the size of a lemon
• 2 tsp Mustard seeds
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fenugreek Seeds
• A few each of Cardamom, Pepper seeds, Cloves
• 1/2 inch Cinnamon stick
• A Star Anise
• A tbsp each of Urad Dal, Chana Dal and Raw rice ( for tempering)
• 2 Dried red Chillies
• A few Curry leaves
• Salt to taste

Method:

Soak the tamarind in warm water. Pressure cook the rice and dal separately (add the vegetables to the dal and pressure cook it.) Simultaneously., toast (NOT BURN NOT ROAST.., JUST TOAST) the dry spices together along with the red chillies and curry leaves.. You can choose to dry toast them or you can add just a tsp of ghee and toast them. Let the mixture cool. Once cooled, grind the spice mixture into a coarse powder. Extract the tamarind pulp and to the tamarind juice add the spice mixture and bring it to boil. Add the cooked dal and carefully fold in (try not to break the veggies). Now add the rice to fold in.., Season with salt and check for taste. Add in some more water( the amount of water depends on how watery or thick you want the Bisi to be) and pressure cook for about 10 mins or till two whistles go by.. Turn off the stove. Transfer contents into a serving bowl. Heat the ghee, add the nuts and half the coriander/mint leaves.., fry for a minute and add garnish the Bisi Bele Hili Anna with the nut/ghee/coriander mixture..., Serve piping hot with Papad/ Potato Chips/Boondi/ Sev.., :D :D :D Have a yummy meal... Slurp slurp..

Rice Pongal

Phew!!!!!!!! Its been ages since I've blogged..Feels good to be back., Before I share all the juicy bits of NEWS from my end., I want to ask the world how its been?? :) Missed me?? No?? Yes?? Hmmm.., well I missed cooking for sure.., and what I'm publishing has been lying in my drafts for over a year now.., Long time eh?? So Pongal has been a favorite morning meal of mine.., teamed along with Medu-Vada-Sambar.., it surely works magic in the tummy.., I aint wasting any more time.., here comes the recipe.., Happy reading!! And guys.., I'M BACK!!!!

Pongal

Serves: 2

Preparation Time: 40 minutes

Ingredients:

1 cup Rice

1 cup Moong dal

6 cups Water

3 Green Chillies

¼ inch Ginger

2 tsp. Ghee

1 tsp. Whole black pepper

1 tsp. Cumin seeds

Turmeric powder - a pinch

10 - 15 Cashew nuts

Curry leaves

Method:

Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

Onion Uthappam

I loveeeeeeeeeee South Indian cuisine.., Maybe being born down south really did its bit.., Well yeah., I'm a sucker for yummy Dosas, Idlis, and all the South Indian tiffins.., not the forget the yummy., yummy and even more yummier Sambar.., Its my all time favorite.. :D So quickly, I'd like to share the recipe of the Onion Uthappam ideally to be served with either Coconut Chutney or Tomato Chutney...

Onion Uthappam

Serves: 2

Preparation Time: 20 Minutes

Ingredients:

• 3 cups raw rice
• 1 cup Black Gram dal (Urad dal)
• 4 tbsp. Beaten Rice
• 1 Large Onion Chopped
• 4-5 Green Chillies, very finely chopped
• The greens of 2-3 Spring onions, finely chopped
• 1/2 inch piece of Ginger, finely chopped
• 2 tsp roasted Cumin seeds
• Salt to taste
• Oil for Shallow frying

Method:

Soak the rice in a container. In another container, soak the Urad dal and Beaten rice together. (Soak these overnight for best results, but if you are running out of time, you can let them soak for about 3 hours.) Grind each of these mixtures separately. Mix the ground batters thoroughly and let them stand for fermentation overnight. When ready to use add some water to the fermented batter to give it a Dosa like consistency. Add the salt to taste. Add the chopped onions, spring onions, green chillies, cumin seeds and chopped ginger. ( For better results, you can saute the onions, chillies, spring onions and ginger for about 5 minutes before adding them to the Uthappam batter ). Grease a frying pan with oil. Pour one large ladleful batter, spread into a thick round. Pour some oil all around and in the centre. Cook till one side turns brown. Then turn the Uthappam around and cook for a few more minutes till the Uthappam is brown and crispy..

Restaurant Review - Chutneys

Chutneys- A vegetarians paradise.., Yes., this too is one of my favorite restaurant. But a warning before hand.., better reserve your table if you plan a visit.., or., try peculiar timings.., like 11 in the morning or maybe 4 in the evening.., cause you would end up waiting forever.. And the mouth watering smells throughout the restaurant would make you real hungry., or worse., real angry!! Yeah., i'm telling you all this caused I have experienced it., and i still can't forget the day.., But now., things are different., Seating at a popular restaurant is never a problem when you are buddies with the inside people ;) ;) ;)

So.., I frequent Chutneys very often. I am a regular at all the three (if I am not wrong) outlets in the city. The food is a sheer joy. When at Chutneys, I ONLY try out the South Indian cuisine.., I would never get tired of eating the "Guntur Idly" , the "Steamed Dosa", the Mango Utthappam" and the "Paper Dosa".., there are many more on my list.., but these are my absolute favorites.., No no, wait a minute. All the above mentioned are nothing compared to the "Sambar" served out here.., I can drink n-number of buckets of the very yummy and very 'thick" sambar.., Its to die for.., Really.., :D.., and believe it not not, there is a dosa which is called Chiranjeevi Dosa(named after the telugu actor) :D :D :D So I would love to recommend this restaurant of all my buddies.. :D i know most of them would have checked it out.., but I was rather hoping that all of you would.., should you get a chance.., after all a vegetarian meal is purely a guilt free meal ;)

Chutneys serve North Indian and Chinese cuisine too.., but I have always stuck to South Indian whenever I've been there., And haaa, there is or rather there was A Buffet Chutneys which has unfortunately shut down for renovation., And as I said earlier Chutneys is located at 3 Prime areas in Hyderabad. One at Punjagutta, one at Himayatnagar and the third one at Jubilee Hills.

A meal for two can cost anywhere between 500-600 rupees

The buffet costs (used to cost) around 175 rupees plus taxes

And I would definitely keep visiting for the yummy Sambar and the hot Guntur idly served with loads of ghee and about 5 different CHUTNEYS.. :D

My Ratings For Chutneys

And on a rating of 5..,

Food : ♥♥♥♥♥
Ambience : ♥♥♥♥
Service : ♥♥♥♥
Value For Money: ♥♥♥

Paneer Dosa

I know I know.., these are real pathetic snaps of something that is sooo delicious. But I couldn't help it.., I didn't even have the time to serve them out properly.., leave aside taking a decent snap.., By the time i made one Dosa.., the previous one was long gone.., :D Well these are the paneer dosa.., and no., I didn't take all the trouble of making the Paneer stuffing for the Dosas., i just used the left over Paneer Butter Masala to make these yummy Dosas.. Yeah.., its fun what you can do with leftovers.., When I was a child I was told that "Annam Parabrahma Swaroopam".., in simple words., that " Food is GOD "., we were never allowed to waste food., in any form.., leave aside throwing it.., We were not even allowed to ignore food ( No tantrum throwing/fussing over food) as it was considered, ignoring the God Almighty.., So whenever there were leftovers., Amma used to think up some lovely ideas so that the food wouldn't go waste.., I, am merely following tradition.. :D :D :D So., the recipe of these Paneer Dosas goes this way.. :)

Paneer Dosa

Makes: 12 Dosas

Preparation Time: 15 Minutes

Ingredients:

• 3 cups Parboiled Rice (washed and soaked overnight)
• 1 cup Urad Dal/Black Dal (washed and soaked overnight)
• 1/2 tsp. Soda bicarbonate
• Salt to taste
• Paneer Butter Masala (recipe http://snackandyum.blogspot.com/2010/04/paneer-butter-masalacottage-cheese-in.html)

Method:

Soak both rice and separately, wash well with plenty of water. Grind Dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bi-carb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place). Add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Add the stuffing to the center of the Dosa. Remove with spatula when crisp. Serve hot with Coconut chutney and Sambar. :D