Milagai Bhajji (Mirchi Bhajji) & Beans Puttu or Beans Usili

Mirchi Bhajji - One of our all time favorite appetizer. In my hometown there used to Carnival (Trade Fair) every yr, We all used to go mainly to buy these spicy mirchi Bhajji's and big masala papad's. It used to be awesome........hot hot and Spicy spicy...mmmm. Chalo have a look of the recipe. Ingredients
Serves 2 person

Mirchi -2 {If it's too long cut them into halves}
For medium heat use deseeded or otherwise leave it as such removing only the extras.
Sombu or flannel seed -1/8 spoon
Basin -3 Spoon
Corn Flour -2 Spoon
Rice Flour -1 Spoon
Chilly Powder -3/4 Spoon {Use 1/2 Spoon for medium spicy}
Onion -1/4 Onion {Cut into very small pieces}
Curry Leaves -4 {Chop them into very small pieces}
Baking Soda -a pinch
Food color -a pinch (optional)
salt.

Preparation
Mixture -Mix all the powder ingredients to a thick paste. Only thick mixture will stick to the mirchi properly. Now add sombu, onions and curry leaves to it. Keep it aside.
Now in a kadai or pan heat oil. Take a single mirchi and dip it in the mixture. Just dip don't use all ur finger and roll it.......in that way the bhajji won't have a proper shape. Now slide it into the oil and deep fry it. Serve with chutney or tomato sauce.

Adding onions actually gives an excellent balanced taste.

* Beans Puttu or Beans Usili

This medium spicy tasty side dish can be eaten with rice and curry. I've used beans but can be substituted with snake guard or lady finger.
Ingredients
Serves 2 person

Beans -2 cups fine cut.
Channa Dal -1/3 cup
{Soak for 1 1/2 hrs. Grind them into course and keep aside}
Green Chilly -3 {Slit it}
Onion -1/2 {straight cut}
Coriander leaves
Salt and Oil.

Seasoning
Mustard -1/8 spoon
Sombu -1/8 spoon
Urad Dal -1/8 Spoon
Curry Leaves -4

Preparation
Heat 1 spoon oil in a pan. Transfer the grounded course Dal to it. Cook it in medium flame. Cut them into fine small pieces and keep aside.
Now heat 2 Spoon oil in another pan. Add mustard when it splutters add all other seasoning ingredients to it. Next add onion, green chilly and fry till they turn translucent. Then, add beans and salt to it.
Fry for few minutes now add 1/2 cup water and cover with a lid to cook. When the water evaporates completely add cooked Dal lumps to it. Mix well and leave it to fry for few minutes. Garnish with coriander and serve hot.

Poli or Obatu or Babbatlu

This dish is widely Known as Poli in TamilNadu ,Obatu in Karnataka, and Babbatlu in Andra Pradesh. There r lot of varieties in it like Channa Dal + Jaggery stuffed sweet Poli, Dalya +chilly powder (spicy) Poli, Coconut Poli , Vegetable Poli.......and so on.

Here I've posted the Channa dal +jaggery stuffed recipe. This should be served with ghee spread on top and with any fruit(Mango or banana) pudding.

Ingredients

For 6 poli

Channa Dal -3/4 Cup

Grated or powdered Jaggery -3/4 Cup

Maida -3/4 cup

Turmeric powder -1/12 spoon

Salt, Oil

Ghee

Preparation

Take a bowl. Transfer maida ,salt, turmeric powder to it. Add water little by little and knead it to a soft dough. Add 3 Spoon of oil and knead it again. Leave it to rest for at least 3 to 4 hrs. Then make 6 balls out of it. Keep aside.

Boil Channa dal in a pot with enough water. Don't boil them in pressure cooker cause it might get over cooked. Boil till soft. It should be easy smash. Filter the water. Transfer to a tissue paper to absorb excess water for few seconds then immediately transfer to mixer. Add the grated jaggery to it. Grind it to form a thick paste ,don't add water. Now transfer the stuffing to a bowl. Make 6 balls out of it. This ball should be bigger than maida balls.

Now Take a thick plastic paper. Apply enough oil to it. Take a maida ball place it in the middle and press it with Ur fingers (use Ur index finger, middle finger and ring finger) to form a medium size ,next place stuffing ball on it. Cover it all together to form a big ball. Roll it in Ur palm. Then again place it in the sheet. Press it with Ur finger (I heard my friend using Roller Pin instead of pressing with finger but I felt using finger is easy and not messy). Do slowly if u r doing for the first time don't hurry it up. First press in the middle next edges again middle then edges........keep repeating the same till it is thin.

Now heat a Tava or pan. Just dribble oil on it. Now transfer the poli to the tava. If there is enough oil in the sheet it would come out easily without breaking so, always make sure to put enough oil before placing the balls. Now pour oil on the sides of the poli. Leave it to roast for 1 or 2 minutes then turn it over, again it might take 2 or more minutes. Transfer to a plate and apply ghee on top. Now Poli is ready to serve.

Chenai Kizhangu Varuval

Chenai Kizhangu : This vegetable is similar to Elephant foot but smaller in size. When it is boiled it becomes very soft. When cooked oh my god................very tasty. One of my favorite favorite....dish. I love this dish a lot , In my childhood days I always used fight with my mom if my sis or brother gets an additional piece.

It can be served with any curry and rice. After cooked it might look like potato but it is no way similar to potato. I am very sorry I don't know what's the name of it in English. I searched in Google But couldn't find it. If I come to know about it then I will definitely update here ......!

So now have a look at the recipe and try in out.

Ingredients

Serves 2 person

Chenai Kizhangu -4 medium

{Boil and cut into slices or into 4 quarters, Boil it the same way like potato with the skin}

Chilly Powder -1/2 spoon

Corn Flour -1/2 Spoon

Salt ,Oil

Seasoing

Mustard -1/8 spoon

Urad Dal -1/8 spoon

Curry Leaves -5

Preparation

Heat a pan, pour 3 spoon oil in it. Add the mustard, when it splutters add other ingredients to it.

Now add chenai kizhangu to it. Fry for 3 minutes.

Next mix salt, chilly powder and corn flour in a small bowl. Now add this powder mix to the pan. Fry in medium flame with the lid. If u want it to be more crispy dribble 1 spoon oil in the middle of frying. I dribbled twice to make it crispy.

Fry for few more minutes and serve hot.

Birthday Special !!!

It's my H birthday. I always make sure he spends his day with lot of joy and fun. I prepared chocolate cake {tried for the first time} made him cut at 12:00 am. It was a good surprise for both of us. Then, as usual prepared his favorite dishes starting from breakfast till dinner. Invited friends and had lot of fun.
As I finished cooking took a shot to share with u guys through my blog. The menu is -

Spicy Andhra Style Mutton Biryani
Mint Chutney
Boiled Eggs
Vegetable Raita
Cucumber (garnished with salt and pepper)

* Mint Chutney

Ingredients
Mint(Pudhina) - Hand Full
Cilantro (Coriander Leaves) -1/2 cup
Curry Leaves -1/4 Cup
Coconut -4 (1 inch piece)
Urad Dal -1 Spoon
Tamarind -very small amount
Green Chillies -3 {Can be substituted with Red Chillies}

Seasoning
Mustard -1/8 Spoon
Curry Leaves -3
Urad Dal -1/8 Spoon

Preparation
Heat 1 Spoon oil in a pan. Add all the ingredients given. Fry them for few minutes. Grind them adding enough water {add little water at a time} to form a paste. Transfer to a bowl. Now season the seasoning ingredients in a pan adding 1 spoon oil. Pour it to the bowl. Now add salt and mix well. It is ready to serve.

* Vegetable Raita

Veggies -
1 Onion , 1/4 Capsicum , 1/4 cucumber , 1/8 Medium Tomato , 1 Green chillies , Cilantro.

Chop all the above veggies into fine pieces.
Now add enough curd {I've taken 2 cups of curd } to a bowl. Whisk well. Add all the chopped veggies and salt to it. Vegetable Raita is ready to serve.

* Cucumber

Peel cucumber and slice it into thin slices. Garnish with Salt and Pepper.

* Boiled Eggs

Boil water in a pan. Add 1/8 salt to it. Slide down eggs into the pan. Leave it to boil for 5 minutes. Remove the shell from the eggs and slice it into halves. Garnish with salt and pepper.
It is ready to serve.

* Spicy Andra Style Mutton Biryani

Before I start the preparation of the recipe I should share u guys from whom I learnt this recipe. It's my MIL's recipe. She is expert in preparing Non-Veg dishes, this is one of her best recipe. Believe it or not this recipe has "NO" added extra masala in it. But Trust me it has the best taste in it. The whole day my husband was praising me for the Excellently tasting Biryani . For all this I should thank my MIL.

Ingredients
This serves 5 to 6 person.
Mutton -1 Kg {Cut into small pieces}
Basmati Rice -2 Cups
Sonamasuri (Raw Rice) -3 Cups
I've combined Sonamasuri(Raw Rice) and Basmati to have a balance taste. It's optional to have the same proportion.
Onion Medium - 3 to 4
Tomato -1 Very Big
Green Chillies -4 (Slit in the middle)
Pudhina -Hand full
Cilantro -Hand full
Ginger Garlic paste-3 Spoon
Red Chillies -1 1/2 Spoon + 1/2 Spoon
Coriander Powder -3/4 Spoon + 1/2 Spoon
Ajinomoto -1 Spoon
Butter -1 1/2 Stick {Substitute with Ghee of same measure}
Olive Oil -1/2 Cup
Salt to taste.

Masalas
Cinnamon Stick -2
Cardamom -2
Bay Leaves -2
Marati Mogu -1
Cloves -3

Preparation
First cook mutton in a pressure cooker adding the below listed items for about 4 to 5 whistle. Reserve the boiled mutton juice.
1/2 spoon chilly powder, 1/2 coriander powder, 1/4 salt, 1/8 turmeric powder.

Heat Ghee and oil in Pressure Cooker or a very deep bottomed pan. Add the masala items to it. Then add onions, When it turns translucent add ginger garlic paste, red chilly powder, Coriander powder and fry till golden brown. Next add the tomatoes ,pudhina ,green chillies and coriander leaves (cilantro) to it. Fry well to incorporate the masalas, When oil is separated add turmeric powder, precooked mutton to it. In medium flame leave it too cook well with the lid for 3 to 4 minutes.

Parallel to the above work. Wash rice for 3 change of water and soak for about 30 minutes.

Now add salt and Mutton juice OR water{For sonamasuri R:W is 1:2,For Basmati R:W is 1:11/2} to the cooker. Taste it. Leave it to boil then add the rice. When the water to boils fix Ur lid and cook for 2 or 3 whistle.

Ur delicious tasty + spicy biryani is ready to finish. Hope u all liked the recipes................Thanks for visiting indianbistro. Have a great day!

Urulaik Kizhangu Patani Poriyal (Potato, Peas Sidedish)

Ingredients

Potato -1 {Cut into big cubes , Boiled}

Peas -1/2 Cup {Cooked}

Ginger -1/2 inch {Fine chopped}

Garlic -2 {Fine cut}

onion -1 {Fine Cut}

Tomato -1/2 Medium {Fine Cut}

Chilly Powder -1 Spoon

Turmeric Powder -1/4 Spoon

Curry Leaves -4

Salt, Oil.

Preparation

Heat a deep bottomed pan. Pour 3 Spoon oil to it, next add mustard when it splutters add onion , ginger , garlic and curry leaves . When onion turns golden brown add tomatoes, Fry them till oil separates from it. Now add boiled potato and peas to it. Fry for few minutes then add turmeric powder, chilly powder and salt to it. In medium flame cover and cook, make sure to stir occasionally. It might take 5 minutes to cook well. Serve hot with rice and curry.

Keera Kuzhambu (Spinach Dal )

Ingredients

Palak (Spinach) - Hand Full {Chop them into small pieces}

Garlic -2{Fine Cut}

Green Chillies - 3 {Fine Cut}

Onion -1/2 Medium {Fine Cut}

Tomatoes -1 1/2 Medium { Fine Cut}

Toor Dal - 1/2 Cup

Turmeric Powder -1/4 Spoon

Salt , Oil

Seasoning

Onion -1/4 Medium {Fine Cut}

Mustard -1/4 Spoon

Jeera -1/4 Spoon

Urad Dal -1/4 Spoon

Curry Leaves -5

Red Chillies -1

Garnish With

Ghee -2 Spoon

Preparation

Wash dal for 2 to 3 change of water. Transfer dal to pressure cooker. Next add palak, green chillies, tomatoes ,onion ,1/4 spoon oil, 1 1/2 cup water ,garlic to the cooker. Cook for 2 to 3 whistles. Remove the lid and smash it. If it is too thick add 1/2 cup water to it.

Heat a Pan. Add 1 Spoon oil then add mustard, When it splatturs add other seasoning ingredients to it. Fry for few seconds then, add the smashed dal to it. Leave it to boil for 3 minutes. Garnish with ghee.

Serve hot with rice.

Independence Day !

Happy 60th Independence Day !

Vegetable Pulav - A simple medium spicy rice dish with lot of veggies in it. There r lots of methods to prepare it, I learnt this method from my sister, Whenever I get bored with my style I alternate with my sister's recipe. It's a medium spicy dish which has excellent aroma and taste in it, It can be served with vegetable kurma or raita and any crispy's.

Try this tasty dish which is very much different from normal Pulav , the method to prepare it is also very easy. I like this recipe a lot which is a bit similar to fried rice (Not Exactly) ...........check it out.

Ingredients

Veggies -Carrot ,Beans ,Cooked or Frozen Peas , Lima Beans (Double Beans) ,Potato ,Capsicum ,Cabbage ,Cauliflower.
{Cut all the veggies into 1/2 inch strips}
Basmati Or Normal Rice -1 1/2 Cup {Soak 30 minutes}
Pepper Corn -6
Green Chillies -3
Garam Masala -1 Spoon
Pepper Powder -1/2 Spoon
Onion -1 {Fine Cut}
Tomato -1 small {Fine Cut}
Ginger-Garlic Paste - 3/4 Spoon
Pudhina -5 {Chop them}
Coriander Leaves to Garnish
Salt and Oil.

Masala's
Cinnamon stick -1
Cardamom -1
Cloves -2
Bay Leaf

Preparation

Heat a deep bottomed pan. Fry the following veggies separately adding a pinch of salt and 1/2 spoon oil for about 2 to 3 minutes . Carrot ,Cauliflower ,Beans ,Lima Beans ,Potato ,Capsicum ,Cabbage , Peas . Reserve the veggies in a bowl after fried .

Add 2 spoon oil to the same pan. Add all the masala ingredients given. Now add the ginger-garlic paste, onion to it. Fry till they trun light brown. Next add the tomatoes,Pudhina , green chillies and pepper corn. Fry till oil separates, Now add all the fried veggies, garam masala and salt to it. In medium flame keep frying them till the masala and veggies club together.

Parallel to the above process (i e when u start to fry onion), Wash and cook rice in electric rice cooker adding 1/2 spoon salt to it. When the rice starts to boil in the cooker add the fried veggies , pepper powder to it and mix well . Leave the cooker ON to continue cooking , It might take 5 more minutes to get fully done. Garnish with coriander leaves and serve hot with Vegetable kurma and crispy's. U will love it. Leave me Ur comments without fail after tasting it.

Simple Meal (Prep Time 40 minutes)

Today's Menu *-*

* Mung Dal Fry

* Lady Finger Fry

* Tindora Fry

* Seasoned Butter Milk

* Papad

A Simple meal with preparation time less than 40 minutes. It serves 2 to 3 person.

*-* Mung Dal Fry

Ingredients and Preparation

Step 1

Mung Dal -1/2 Cup

Garlic -2 {Fine Chopped}

Tomato -1 {Fine chopped}

Turmeric powder -1/8 Spoon

Oil -1/8 Spoon

Green Chillies -3 {Fine Chopped}

Water -1 1/2 cup

Hing (asafoetida) -Dash

First fry(without oil) dal for 3 minutes then transfer it to a pressure cooker. Wash it for 2 change of water. Add all other ingredients given above to the cooker. Cook for 2 to 3 whistle. Smash it and keep aside.

Step 2

Oil -2 Spoon

Jeera -1/4 Spoon

Curry Leaves -4

Heat oil in a pan. Add other ingredients given in step 2. Next add the cooked dal (step 1) to the Pan. If it is thick add 1/2 cup water to it. Cover and cook dal in low medium flame for 2 minutes.

Step 3

Salt

Ghee -1 Spoon

Coriander Leaves

Pepper Powder -1/4 Spoon

Now add the ingredients given in step 3 to the pan. Stir and cook for 2 more minutes and serve

hot.

*-* Lady Finger Fry

Ingredients

Lady Finger -25 ( Cut 1/2 inch size)

Onion -1/2 (Fine Chop)

Green Chillies - 2 (Fine Chop)

Salt, Oil .

Seasoning:

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat a oil in a pan. Add the seasoning ingredients to it. When mustard splutters add onion and fry till translucent. Then add green chillies, lady finger and salt. Fry them under medium flame. It will take 6 to 7 minutes to fry well. Garnish with coriander and serve hot with rice.

*-* Tindora Fry

Ingredients

Tindora - 25 {slit and cut into 1 inch size}

Onion -1/2 {Fine Cut}

Garlic -2 {Fine Cut}

Chilly powder -3/4 Spoon

Corn Flour -1/2 Spoon

Oil, Salt

Seasoning

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat oil in a pan. Add the seasoning ingredients to it. When the mustard splutters add the garlic and onion ,fry till they turn translucent. Then add tindora and salt to it. Fry them for 2 minutes. Cover and cook till it becomes soft. Add the chilly powder and corn flour to it. Keep frying them till it turns crispy. Garnish with coriander and serve hot with rice.

Note:-If u want them soft don't add corn flour

*-* Seasoned Butter Milk

Ingredients

Butter Milk -2 Glass

Mustard -1/8 Spoon

Curry Leaves -2

Coriander Leaves

Ginger -1/2 inch {Chop them into fine pieces}

Green Chilly -1 {Chop them into fine pieces}

Oil, Salt

Preparation

Transfer 2 full glass of butter milk to a bowl. Heat 1/2 Spoon oil in a pan. Add mustard to it, when it splutters add other ingredients listed to it. Fry for few seconds and transfer the seasoned ingredients to the butter milk bowl. Add salt and stir well. It is ready to serve.

*-* Papad

Apply 1/8 Spoon oil on the papad. Wrap it up with a paper towel. Heat it in the microwave for 20 to 30 seconds. Crispy papad is ready to serve.

Note: we can heat the papad without applying oil but, it will be a bit hard.

Mung Dal Rajma Curry

When I was peeping all my friends blog for NEW dish I found a North-Indian Dish called Dal Makhani. It looked awesome So, I wanted to try a dish with the same combination of Mung Dal and Rajma by my self .

Resulted this following recipe. Me and My H liked it a lot. My first try.......never thought it will turn out this great. Check it out.

It serves 2 people.
Ingredients:

Mung Dal -1/2 Cup (Soaked at least 5 to 6 hrs)

Rajma -1/4 Cup (Soaked at least 5 to 6 hrs)

Garlic -1 {Fine Chopped}

Ginger -1 (1/2 inch size - Fine chopped)

To Fry and Grind:

Green Chillies -2

Red Chillies -2

Pepper Corn -10

Coriander Seed -1 Spoon

Sesame seeds -1/2 Spoon

Coconut -3 (1/2 inch size )

To Tamper:

Oil -2 Spoon

Jeera (cumin) -1/4 Spoon

Curry Leaves -5

To Garnish

Ghee -1 Spoon

Coriander leaves

Preparation

Wash dal and rajma for 2 to 3 change of water and transfer to pressure cooker or pan. Next add garlic, ginger and enough water to it. Cook for 3 to 4 whistle. If the cooked rajma is not soft and mushy then, cook again for 3 more whistle. Smash dal and rajma very slightly and keep aside.

Next dry roast all the ingredients given "To Fry and Grind" in a pan. Leave it to cool for some time and grind to a fine paste adding 1/4 cup water to it. Keep aside.

Now heat a pan, Pour oil and the seasoning ingredients to it. Next add the grounded paste and fry for 1 minutes till the oil separates. Now add salt, cooked dal and rajma to it. If the gravy is thick add 1/2 water to it. Cover and cook for 4 to 5 minutes in medium flame.

Now garnish with ghee and coriander. The gravy is ready to serve with chapati or rice.