Sunday, January 31, 2016

Bisibele Bath

After Bisibele bath powder,  it is only logical that I put the recipe for BBB. That way I will have the recipe complete, from start to finish. 
Bisibele bath is a signature dish from Karnataka, made out of dal, rice and vegetables. A wholesome one pot meal. 

BBB tastes best when the vegetables are crunchy, dal is properly smashed, the masala is fresh, and you can taste the tadka.. There are many ways one can do this, ranging from very elaborate to very easy..
Which method I follow, depends on the kind of affection I have for my hubby on that particular day, and also the amount of time I have on my hands.. 
I am giving you all the methods I know of..

Do try!

Wednesday, January 13, 2016

BisiBeleBath Powder

Bisi Bele Bath is a popular Karnataka Dish which needs no introduction. It is made out of vegetables, lentil and rice and is a wholesome meal in itself. You use BBB powder for flavoring, which is a special blend of spices roasted and ground to a fine powder.

The Bisi bele bath powder available in Indian stores is pretty good and serves the purpose very well. But if you want to take it up a notch, try homemade BBB powder. Homemade is always homemade. You can smell and taste the freshness... 

I found this recipe in a FB group. The only change I did was to reduce the red chili quantity, otherwise everything else is the same. The blogger has other authentic Karnataka recipes, which I intend to make sometime soon. Check out her link below.


Thursday, December 24, 2015

Easy Capsicum Curry

Capsicum Gravy is a good side dish for Chapathi and fried rice. It’s unique in the sense that it has white gravy than the regular tomato based gravy. A paste made out of sesame seeds, ground nut, cashews and coconut serves as the base. Sesame seeds provides nice nuttiness to this dish, and hence the uniqueness, which goes really well with the crunchy spicy bell pepper. Perfect for the cold winter holidays. 
Enjoy with hot chapathis or parathas. 

Happy Holidays!! 

Friday, December 11, 2015

Strawberry/Mango Panna Cotta with agar agar

Just looking at this dessert makes you want to dig in, doesn’t it? 

That’s what happened to me when I kept on seeing this dessert everywhere in the blogosphere sometime back. Well, it took me more than a year to decide to make it myself, that’s a different story :) 

I used agar agar in place of Gelatin. Figuring out how much agar agar was needed(that too agar-agar strands, and not powder), took me few experiments. But once you get the hang of it, making this dessert is easy. It’s a good dessert to take for a potluck and can be prepared well in advance. 

Sunday, November 22, 2015

Eggless Blueberry muffin

After success of using flax meal as an egg substitute in Chocolate cake, I’ve been following more of regular baking recipes(with eggs) and replacing eggs with flax meal, instead of searching for eggless version. I’ve grown out of baking powder+baking soda, which most of the eggless versions have as an egg substitute, as it leaves an after taste in your mouth. Flax meal doesn’t do that. 

I had a box of blueberries from Costco, which nobody wanted to eat. Hence I decided to bake this blueberry muffin to use it up. The muffin rose beautifully as seen in the picture. 

The recipe is fairly easy. This also makes a good item for your kid’s lunch box or snack. Make mini muffins and you can easily fit them in their tiny lunch boxes, or take them for a kid’s potluck. 

Do try!

Tuesday, November 10, 2015

Jamun from Jamun Mix

I was thinking long and hard as to what to put for Deepavali. Then I remembered the most popular, delectable Indian sweet, our very own Jamun. And it is not from scratch my friends, nuh-uh, it is from MTR Jamun mix. 

My husband was asking ‘Shouldn’t you at least make it from scratch to put in your blog. From a Mix seems too easy’. 
Yes, he was right. Jamun is a staple in many Indian households during festivals, and everybody knows how to make them from a mix. But let the truth be told my friends, I didn’t know!! I had a VERY hard time getting it right all these years.

Jamun is mine and my kiddo’s super favorite sweet. So I would always attempt to make it. But it flopped all the time!! It would pain me like anything when my daughter slurped on my really bad jamuns and said she loved them! Poor girl had no idea how a real jamun tasted like! Then finally one day, by God’s grace it “clicked”. 

My husband had put a picture of my Jamuns on Facebook some time back, and one of my friends told me that it looked as though it had been made by a halvaayi(professional sweet maker). Thanks Indu, aren’t you a sweetheart!! 

From what I called Jamun, which was nothing but a mass of fried jamun dough disintegrated into pieces in not so sweet water, which I called sugar syrup; or a lumpy hard ball refusing to soak in any syrup; or the jamuns  getting stuck in crystallized syrup(which I was selling as dry jamuns btw); to the professional looking ones below, I’ve seen them all, made them all!! :)

So without further ado, here I present, “How to make Jamun from Jamun mix”, with all tips and tricks that I’ve learnt from this video(Oggarane Dabbi series, made by “Maiya’s” chef). 

This post is dedicated to all those who have a really hard time making jamuns! Follow these steps and you’ll make good jamuns in no time. 

Happy Deepavali!!

Tuesday, October 27, 2015

Tomato Bhaji/Gojju

Often times I am at loss as to what to cook as side dish for Chapathis on regular days, just for us. I’m not the kind who is inclined to make Curries all the time. I just make regular palyas(dry vegetable sabzis) and dals. 

I came across this particular tomato bhaji recipe online and the simplicity of it caught my attention. Tomato and chapathi even otherwise go together really well.   

The bhaji came out really good. Jaggery’s sweetness along with groundnut’s nuttiness complimented tomato’s sourness very nicely. This is going to be a regular in our house from now on for sure. 

Note that there is no onion or garlic in this recipe. 

Do try!