Saturday, November 30, 2013

Bhisibele / Sambar Dhokli

Time 30 min
Moong daal 1/4 cup
Tur daal 1/4 cup
Chopped onion 1 medium size 
Chopped tomato 1 medium size
Bhisibele masala / Sambar Masala 1.5 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
Water 4 cups
Salt to taste
Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup
Or any other vegetables available at home
Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Curry leaves 4-5 
Chapati dough
Wheat flour 2 cups
Salt o taste
water 1 cup
Oil 1 tsp

Making Bhisibele / Sambar
Wash daals with water. Drain the water keep it aside. 
Cut all vegetables. Keep it aside.  
Heat oil in thick bottom pressure cooker (3 lit). Add cumin and mustard seeds, asafoetida, curry leaves,  saute for few minutes. 
Then add onion and tomato. Saute for about 3-4 min. 
Then add all vegetables. Saute for about 5-6 min. 
Then add daals saute for 3-4 min.
Then add bhisibele / sambar powder, turmeric powder and salt. Saute for about 3-4 min. 
Then add 4 cups of hot water and stir well. 
Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, or you can wait. keep it aside. 
For making chapati squares
Add all ingredients make a dough. Keep it aside for 10 min. Then make chapati and cut into pieces like shankarpali/shakarpara. Keep it aside

After you remove the cooker lid, the sambar should should  be watery. If water is totally absorbed while cooking then add 1 cup of more water. Then add chapati squares into it. Cook for 8-10 min. Serve hot

You can use leftove sambar to make this dish.

Tuesday, November 26, 2013

Masala Pav Anda

Time 10 min
2 eggs
Finely chopped onion 1 small size
Very finely chopped galic 1/4 tsp
Orogano 1/4 tsp
Tomato sauce 2-3 tbsp
Red chili powder 1/4 tsp or more as per taste
Chopped coriander for garnisning
Butter 1 tbsp
Salt to taste

Buns / pav

Heat butter in pan, add garlic, onion saute till onion turns light golden brown. Then add  tomato sauce, red chili powder, oragano, salt. Saute for about 2-3 min.  Then break eggs and add into the sauce prepared. Just turn upside down and then deep pav in the egg mixture. Apply butter on pav roast on all sides. Just Switch off the flame. Enjoy with tomato sauce.

Alternate way
Take a bun/pav, cut at the center, apply butter on inside the bun/pav, roast on tava. Then add mixture at the center. Close and then roast on both sides.

Sunday, November 24, 2013

Jaggery Dosa

Time 15 min
Dosa batter 1 cup
grated jaggery 1/2 cup
2 tbsp 
Salt to taste

Mix well dasa batter and jaggery. 
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Because of jaggery dosa batter becomes sticky so it is recommended to apply more ghee as well as make small dosas.

Friday, November 15, 2013

Dalia Kheer

Time 15 min
Broken Wheat/ Dalia 1/2 cup 
Full fat milk 2 cups
Sugar 5 tbsp
Cardamom / Velchi powder 1/2 tsp
Dry fruits (Cashewnuts, Almond, Pista, Kismis) 1 cup
Ghee 1 tbsp
Fresh coconut paste 1 tbsp (optional)
Hot water 2 cups
Pinch of salt

Heat the pressure cooker add ghee, add dalia roast till golden brown for 5-6 min on low flame. Then add 2 cups of hot water and pressure cook for 2 whistles. Then after pressure is released add freshly grounded coconut, milk and dry fruits. Mix well. Let it cook by covering lid for 4-5 min. U can add more milk as per the consistency of kheer you want, means thick or thin. Allow it to cool. Keep it in refrigerator. Serve chill.
I use 1.5 lit pressure cooker to make this kheer.

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