Bisi Bela Bath

Servings : 5

Ingredients

1 cup toor dal
1 cup rice
3 cups mixed vegetable - carrots, beans, peas, corn , brocolli, lima beans
5-8 small onions (optional)
1 capsicum
3 - 4 tbsp MTR Bisi Bele Bath powder
1 inch cinnamon stick
3 cloves
1 tbsp tamarind extract
3-4 tbsp grated coconut
1/2 tsp turmeric powder
a pinch asafoetida/hing
4 tsp salt
curry leaves
1 tsp mustard seeds
1 red chilli
10 cashew nuts
4 tbsps ghee

Method

1)Pressure cook dal and rice separately
2)Heat 2 tbsp ghee and add a pinch of hing, cinnamon and cloves
3)Fry onions and capsicum
4)Add rest of the veggies, coconut powder, 2 tsp salt and bbb powder.
5)Add half cup water, cover and let cook
6)Mash dal and add, add rice and 2 tsp salt
7)Mix tamarind in water and add
8)Let simmer
9)Heat Ghee - add mustard seeds (tull they pop); now add cashewnuts, red chilli and curry leaves
10) Garnish with the above and coriander leaves

Nutitional Info

Calories per serving : 500
Total Fat : 21 gms
Protein :18 gms

To reduce fat replace ghee with low fat butter spread and avoid coconut and cashews.
This is a one pot meal which provides carbs , proteins and veggies.

Avial

Servings
4

Ingredients

3 cups (approx.) mixed vegetables, cut into 1 1/2" long pieces or 1 packet avial mix
1/4 tsp turmeric powder
1 cup slightly sour thick yogurt
1/2 cup coconut, grated
7-8 small onions
1 tsp cumin seeds
4 green chillies (or according to taste)
salt to taste
1 tsp mustard seeds
2 tbsp coconut oil
2 sprigs curry leaves


Method

1) Grind the coconut, cumin seeds, onion and green chillies into a fine paste.
2) Whisk the yogurt till smooth
3) Pressure cook the vegetables with turmeric powder and 1 tsp salt.
4) Add cocounut paste.
5) Lower heat, add yogurt and mix well.
6) When the mixture just starts to bubble, take off the heat. Do not over boil.
8) Heat coconut oil, add mustard seeds and curry leaves. Add to avial
9) Serve after an hour or two, you can heat in microwave for a min or two before serving, don't overheat

Serve with hot rice and pickle

Nutritional Info

Calories : 350
Fat : 15 gms
Protein : 6 gms

Adai

Ingredients

3 cup idly rice
3/4 chana dal (kadle parp)
3/4 tuvar dal
4 spoon urad dal

Method

1)Soak for half an hour.
2)Grind into coarse paste.
3)Add salt as per taste.
3)Pour batter into heated tawa and oil to edges and let cook
4)You can garnish with onions/tomatoes when pouring the batter

Chole dilli style

Ingredients

2.5 Cups Chole
1 Big Onion chopped
3/4 cup tomato puree

3 Cloves
1 inch long Cinnammon Stick
3 bada elaichi
1 tsp cumin seeds
1 tsp cumin powder
3 tsp coriander powder
1 tsp Anardana
2 red chillis
1 bay leaf
1.5 tsp ginger garlic paste
1 pinch turmeric powder
1 tsp garam masala
1 tbsp chana masala
Lime juice
3-4 green chillies
Coriander leaves

Method

1. Soak Chole overnight
2. Pressure cook with salt for 3-4 whistles
3. Dry Roast Cloves, Cinnamon, bada elaichi , red chilli, cumin , coriander and anardana. Cool and grind with tomatoes.
4. Heat oil, add a pinch of hing, bay leaf and ginger garlic paster and stir.
5. Add chopped Onion and fry 10 mins.
6. Add tomato spice mixture and turmeric, bhuno(fry) for 15m ins more till oil separates.
7. Add the green chillis.
8. Stir for some time
9. Remove Green Chilli.
10. Add to chole, adjust salt and chilli , simmer till as thick as u want
11. Garnish with lime juice and corriander

Lobia Spinach

Ingredients

2 cups black-eyed peas (lobhia)
Onions -2 medium
1 large tomato, chopped
1 tsp ginger-garlic paste
Coriander powder - 2 tsp
Cumin powder - 1 tsp
1 tbsp amchur
1 tsp chili powder
salt
chopped corriander
2 cups spinach, chopped
Garam masala - 1/2 tsp
Cumin seeds - 1 tsp

Method

Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder,Chilli powder cook for another minute.
Add the tomatoes and bhuno.
Remove from the pan and cool. Blend to a smooth paste.
Add the remaining 1/2 tbsp oil and put in the cumin seeds. When they change colour, add the fried tomato onion paste and saute for half a minute.
Add the amchur, beans, spinach, and salt.
Let it simmer
add garam masala , simmer for one more minute and remove
Garnish with chopped coriander.

Chowmein inchin style

Ingredients

1 Packet Chings Noodles
1 Cup Pepper Strips
1 Cup Mixes veggies
1 Onion
1/2 Cabbage (Long and thin sliced)
Salt to taste
1/2 tsp Chilli Powder
4 tbsp Soy Sauce
2 tbsp Tomato Ketchup
2 tsp Chilli Sauce (Green )
2 tsp Vinegar
4 tbsp Oil


Method


1. Boil eight cups of water and add noodles to boiling water. Add 2 tsp Salt and 1 tsp Oil.

2. After 5 mins, drain and wash them in cold water add 1 tsp oil and lay out on a paper.

3. Fry the vegetables one by one in oil on high flame for a couple of minutes each.

4. Take the vegetable in pan, add the noodles, Chilli Powder and the sauces and mix with hand.

5. Heat on high flames for couple of minutes stirring gently.

Dum aloo

Ingredients

Baby Potato - 500gms
Onion - 2 Large
Tomato - 1 Large
Ginger-garlic paste - 1tbs
Brown Cardamons - 1
Cloves - 2
Cumins Seeds - 1tsp
5-6 cashews
Dry red chili - 2
Cinnamon - 1" stick
Bay Leave - 1
Redchilli Powder - 2 tsp
Turmeric Powder - 1/2 tbs
Coriander powser - 2 tsp
Cumin powder - 1 tsp
Anardana - 1 pinch
Curd - 3 tbsp
Garam Masala Powder - 2 tsp
Salt

Method

1. Wash potatos and pierce with fork .Pressure cook baby potato for 10 mins.

2. In a pan, dry roast brown cardamoms, cloves, cumin, cinnamon, coriander powder, red chillies and cashews.

3. Grind roasted ingredients together with onion, tomato , ginger-garlic paste with little water and keep aside.

4. Peel the potato, shallow fry them.

5. Heat the remaining oil, jeera, mustard seeds , hing and bay leaves; stir for few seconds.

6. Add ground paste fry for 2 mins, add masala powders except garam masala; stir well and cook for 2-3 mins.

7. Beat curd and add.

8. Stir fry till oil shows separately, now add potatoes and stir gently to coat the potatoes with masala.

10. Add garam masala, stir well and let simmer.


Note : Make sure theres not tooo much tomato and let cook for long time.

Cabbage Kootu

Ingredients

Group 1 -
1 medium head of cabbage, finely shredded
3/4 cup toor dal (soaked for 15 -20 mins)
1 small tomatoes
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Chilli powder
2 tbsp Sambhar powder
1/2 tsp Turmeric
Salt

Group 2 - Tadka
1 medium Onion
1/2 tsp Ginger Garlic
A Pinch of hing
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig curry leaves


Group 3 - Masala
1 tbsp urad dal
2-3 red chilies (you can use more if you like your food really spicy)
4 tbsp shredded coconut


Method

1) Pressure-cook the Group 1 with about 4 cups of water for about 2 whistles.
2) Fry Group 2 ingredients and add.
3) Fry Group 3 ingredients. When the dals turn golden, remove to a blender and grind into a smooth paste along with coconut.
4) Add to the pressure cooker.
5) Let it cook for 10 mins.