Wednesday, December 14, 2011

Bisibela Bhath - For Blog Hop Wednesdays

For today's blog hop I was paired with Kalyani of Sizzling Tastebuds. Shae has a wonderful space and she has yummy recipes to try in kitchen. I have noted her Bisibela Bhath for blog hop. She has a pictorial space for the recipe. The rice was very very yummy and delicious.

I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.





Ingredients:

Rice - 1 cup

Tuvar dhal - 1/4 cup

Masoor dhal - 1/2 cup

Water - 6 cups

Turmeric - 1 tsp

Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]

Small onions - 2 cups

Tomatoes - 3 large ripen - chop fine

Salt

Castor Oil - 1 tsp

For Bisibela bhath powder:

Dry roast and grind to a fine powder:


Sambhar powder - 1 tbsp [ don't roast ]

Cinnamon - 1"

Cloves - 2

Elaichi - 1

Marati mokku - 1

Coriander seeds - 2 tbsp

Jeera - 1 tsp


Gram dhal - 1 tsp

Red chillies - 2

To temper:

Oil - 4 tbsp

Mustard seeds - 1 tsp

Hing - 1 tsp

Curry leaves - few




Preparation:


1. Wash rice and dhal separately. Drain. Soak rice for 20 min.

2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.

3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.

4. Heat oil in a kadai and temper.

5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.

6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.

7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.

8. Serve with papad / pickle.


Wednesday, November 30, 2011

Pumpkin Pound Cake - For Blog Hop Wednesdays

This week for blog hop I was supposed to cook from Deepali of Confusion Cook. She has a simple but beautiful space. I decided to bake her banana pound cake with some modifications. I had pumpkin at home. So I decided to replace pumpkin instead of banana.




 
Original recipe is here.





Ingredients:

Sifted Cake flour - 1 3/4 cup [ See Note ]

Butter - 1/2 cup

Eggs - 2

Sugar - 1 cup

Pumpkin puree - 1 1/4 cup

Baking powder - 1 tsp

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1 tsp 

Cinnamon powder/ Pumpkin Spice - 1/4 tsp


Preparation:

1. Sieve the dry ingredients thrice and keep it aside.

2. Cream butter and sugar. Add vanilla extract and mix well.

3. Add one egg each at a time and beat well for 1 min.

4. Add 3 tbsp flour at a time and fold in.

5. Add pumpkin puree and stir well.

6. Grease a baking tray and bake at 180 deg C for 40 - 45 min. My oven took 40 min exactly.




7. Cool, Invert and serve.

 






Notes:

1). Cake flour is:

Maida - 1 cup

Corn flour - 2 tbsp

Remove 2 tbsp maida and add cornflour 2 tbsp and sift it. This is cake flour.

2). To make pumpkin puree at home:

Remove seeds and skin of pumpkin. Cut into cubes,

Grind well in a mixie. Pumpkin puree is ready.

You can use this puree for halwa preparation too and no need to grate pumpkin.

Tuesday, November 29, 2011

Dates Amla juice

My DH will consume dates as well as amla daily. One day amla was little sour and he asked me prepare it as a juice for him. Woowwwww. It came out excellent.Consuming dates and amla is very good for health for iron content.


Ingredients:

Amla - 1

Dates - 2 - seed variety

Brown sugar - 2 tbsp - preferred

Water to grind.

Preparation:

1. In a jar, add amla, dates and brown sugar. Grind it for  10 sec.

2. After it is well grounded, add some water to the jar and grind it again.

3. When it becomes a fine paste, remove and extract juice from the grounded one.

4. Pour it in a glass tumbler and serve. Consume as soon as possible.

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