Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

jowar roti with soppina palya or muddi palya, jolada rotti oota

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.


Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 





If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:


1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:


1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.



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mixed green curry with chickpea flour
Soppina Palya

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota
Yennegai
jowar roti with curries or jolada rotti oota
Jolada Rotti

Read more ...

North Karnataka Jolada Rotti Oota - Part 3 - Soppina Palya | Mixed Greens Curry | Muddi Palya [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige).

jowar roti with soppina palya or muddi palya, jolada rotti oota

The third part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Soppina Palya or Muddi Palya. 

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

mixed green curry with chickpea flour

Soppu refers to any green leafy vegetable like spinach, amaranthus (harive soppu/ dantina soppu) , methi (fenugreek) or dill leaves (sabasige). This curry  can be made with either mixed greens or just a single type of greens. It is one of the simplest curries on the plate. To make the curry, you need to cook the greens until they are completely done, even overcooked works fine. You can pressure cook them too. It has minimal spices, just turmeric powder and red chilli powder. You can add garam masala or any other spice mix you want to enhance the taste.

There are different variations of the muddi palya, this recipe uses gram flour (besan) or chickpea flour in it. You can also use cooked toor dal (pigeon pea lentils) instead. The quantities in the recipe below are just guidelines, adjust them to your taste. Add more besan or dal if you want to increase the quantity of the curry or if you just enjoy the taste. Besan will make a thicker curry than dal. Add water as per your requirements.

My mom always added peanuts to the curry, so I continue to do so. If you are allergic or if you don't like peanuts, you can skip them. You can replace them with fresh tuvar also.

This Soppina Palya tastes fabulous with wholewheat rotis or naans too. 


Video Recipe




If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Soppina Palya | Mixed Greens Curry | Muddi Palya Recipe


mixed green curry with chickpea flourNorth Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 hours
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 3-4

Ingredients:


5 cups of mixed Green leafy vegetables (amaranthus, spinach, methi, dill)
1 large Onion
0.25 cup Peanuts
5-6 Tbsp Gram Flour(Besan) or 2 cups boiled Toor Dal
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
3 tsp Oil
Water as required
Salt to taste

Method:


1. Heat the oil in a large pan and add finely chopped onions.
2. Once the onions have turned translucent, add the peanuts and saute for 1-2 minutes.
3. Add the chopped green leafy vegetables and 0.5 cup of water. Cover and cook until the greens are completely done. You can either use just one variety of greens or a mixture of what is available.
4. Add salt, turmeric powder and red chilli powder. For added taste, you can add garam masala too.
5. If using besan, mix the besan in 1 cup of cool water until there are no lumps and add to the curry. Stir immediately and add 1 cup more water as the besan will immediately thicken. Add more water if you want a thinner curry.
6. If using dal, add the dal and mix.
7. Adjust seasoning and spices as per taste.
8. Simmer on low heat until the raw taste of the besan is gone or for 5-8 minutes.
9. Serve hot with jolada rotti or wholewheat rotis.



If you liked this, you may also like:

curry made with chickpea flour and tomatoes
Jhunka

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota
Yennegai
jowar roti with curries or jolada rotti oota
Jolada Rotti

Read more ...

North Karnataka Jolada Rotti Oota - Part 2 - Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. Yennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

It's Fabulous Friday, and I have a fabulous recipe for you!!

Continuing with my "North Karnataka Jolada Rotti Oota" series, today I am sharing the recipe for the spicy baby eggplant curry - Yennegai or Ennegai Badnekayo or Bharli Vangi. Many names, one dish!

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like this Yennegai.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

Yennegai is a curry that is made by stuffing eggplants with a spicy peanut mixture and slow cooking them until done in the peanut masala.

If you are lucky, you will find these baby eggplants or brinjals and you can stuff them directly. While using brinjals, always check for worms and discard those that have them. If you can't find baby eggplants, you can make the recipe by just dicing a big eggplant into bite sized chunks. In that case, you can skip the step of stuffing the eggplants with the spicy peanut mixture.

It tastes fabulous with wholewheat rotis or naans too. If you want to eat it with rice, you can make a thinner gravy.


Video Recipe





If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe


jowar roti with stuffed eggplant curry or enne gai or jolada rotti ootaYennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 4-5

Ingredients:


16-18 baby Eggplants
1 cup roasted Peanuts
1 Tbsp Garam Masala
1 Tbsp Red Chilli Powder
0.25 tsp Turmeric Powder
0.5 tsp Jaggery or Sugar
1-2 Tbsp Tamarind Pulp
1 large Onion
1 sprig Curry leaves
4 tsp Oil
1 cup Water
2 Tbsp Coriander leaves
Salt to taste

Method:


1. Make two slits lengthwise on the eggplant. Do not cut all the way through.
2. Heat 2 tsp oil in a pan and saute the eggplants for 7-8 minutes until they are slightly soft.
3. Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
4. Stuff the sauteed eggplants with the peanut mixture. Keep the excess peanut mixture aside.
5. Add the remaining oil to the same pan and add in finely chopped onions and curry leaves. Fry until the onions turn golden brown.
6. Place the eggplants in the pan and add the remaining peanut mixture.
7. Add water and mix well. To get a thick gravy, add 1 cup of water. To get a thinner gravy, add more.
8. Simmer on low heat until the eggplants are done, stirring occasionally.
9. Dust your kitchen counter with dry flour and dip the ball of dough in it.
10. Adjust seasoning as per taste.
11. Remove from heat and garnish with chopped coriander leaves.
12. Serve hot with jolada rotti or wholewheat rotis.



If you liked this, you may also like:

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jowar roti with curries or jolada rotti oota
Jolada Rotti

Read more ...

North Karnataka Jolada Rotti Oota - Part 1 - How to make Jolada Rotti | Jowar Bhakri Recipe [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. Jolada rotti or Jowar Roti is an oil less, vegan, healthy, gluten free flatbread made from jowar millet or sorghum.

jowar roti with curries or jolada rotti oota


If you have never been to North Karnataka or never eaten the food, you are in the right place, because I'm taking you there!!

Karnataka is a state with various cultures, dialect and cuisines all mixed into one. While the coastal belt is huge on growing and eating rice, the drier northern regions eat more of flatbread or rottis made from wholewheat or millet like jowar. And today, I'm taking you through the cuisine of North Karnataka in the first post of a four part series.

A typical vegetarian meal or Jolada Rotti Oota in the region is centered around the Jolada Rotti or the Jowar Roti (flatbread). Jolada Rotti is accompanied by spicy curries, jhunka, spiced peanut and fried gram powder (chutney pudi), sliced onions, fresh fenugreek leaves (methi), buttermilk and fried pakodas.

Going clockwise from the Jolada Rotti, I have the following on my plate - Karachi Kai fry - a baby bitter gourd type of vegetable native to the region, lightly fried in oil with red chilli powder and garlic,  Kaalu Palya (Lobia) or Cowpeas curry, Soppina Palya or a curry made with leafy greens, Yennegai or baby eggplants cooked in a peanut sauce, Chutney Pudi or spicy powder made with peanuts and fried gram. Outside my plate I have pickle, water, a tempered radish salad or kochhidu moolangi salad and rava ladoo or semolina fudge ball.

jowar roti with curries or jolada rotti oota

The Jowar flatbread is made of only 3 ingredients - jowar flour, salt and water. It is cooked without oil or any type of fat, making it a very healthy type of bread. A well made jolada rotti is soft and just melts in your mouth. Jolada Rotti is vegan, gluten-free and plant based and easily fits into various diets.

The recipe of Jolada Rotti that I have here is slightly different from the traditional one, but it produces the same results - a soft, heavenly rotti. Traditionally, the flour is made by adding hot water to the flour and kneading it until you have a pliable dough. In my recipe, I add the flour to hot water, this tends to increase the elasticity of the dough making it easier for you to roll it out. Also, traditionally, a jolada rotti is patted out thin using your fingers or palm. It requires a lot of practice and expertise to be able to pat out a thin rotti. Here, I'm demonstrating the easier option of rolling out the rotti using a rolling pin.

Since jowar is a gluten free millet, making the rotti is a little trickier than making chapatis, naan or rotis that are typically made from gluten rich wheat flour and hence the deviations from the traditional recipes. Additionally, I am giving you a few tips so that you don't fail, however, only practice can make you perfect in the art of making jolada rotti.

  • Firstly, the flour - Buy the best quality jowar flour you can, preferably, organic and unadulterated. I usually buy jowar and get it powdered at a local mill and I found this works best for me over pre-packaged flours. If you have the option, try it out, you won't regret it.
  • As Jowar is gluten free, you cannot make the dough in advance and the rottis later. You have to roll out the rottis when the dough is warm for best results. So make the dough only when you plan to make the rottis. You can store the rottis for later though. So make all the rottis and keep aside. 
  • Roll the rottis on your kitchen counter or slab. I've tried to roll it out on a wooden board like I do for wheat rotis, but jowar seems to get stuck to the wood, so preferably roll it out on your granite kitchen slab or use marble slab.
  • Roast the rottis on an oil free tava or griddle. 

There is a crisper version of the rotti called "kataka rotti" that you will find for sale in a lot of North Karnataka shops. Kataka rotti is jowar rotti cooked on very low heat until it becomes dry and crisp like a papad. It is usually made for travel or if one wants to store the rotti for weeks.

Come back for my next post - Yennegai or Baby eggplant curry - a perfect accompaniment to the Jolada Rotti.

jowar roti with curries or jolada rotti oota


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Joladda Rotti Recipe | How to make Jowar Bhakri


jowar roti with curries or jolada rotti ootaJoladda Rotti or Jowar Bhakri is an oil-free, vegan and gluten free Indian flatbread made from jowar millet or sorghum.

Recipe Type:  Bread
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                16

Ingredients:


3.25 cups Jowar Flour
3 cups Water
1 tsp Salt
Jowar flour to dust
Water to cook the rottis

Method:


1. Add the water to a kadhai or a deep pot and allow it to come to a boil.
2. Add salt to the water.
3. Reduce the heat, and add 3 cups of jowar flour to the water and mix well with a wooden spoon.
4. Once the flour is well mixed, cover and cook on low heat for 4-5 minutes.
5. Turn off the heat and keep covered for 2 more minutes.
6. Remove the dough from heat and transfer to a clean plate. Spread it out a little and allow to cool slightly.
7. While the dough is still warm, knead it until smooth. If it is wet, add a little dry flour. If it is dry, then add a little water to help you knead.
8. Take out a lemon sized piece of dough and roll it into a ball and flatten it. Keep the rest of the dough covered with a kitchen towel.
9. Dust your kitchen counter with dry flour and dip the ball of dough in it.
10. Using a rolling pin, roll it into a thin rotti or flatbread. Make it as thin as you can.
11. Dust with dry flour while rolling to prevent the dough from sticking to the rolling pin and the counter.
12. Heat a clean ungreased tava or griddle on medium heat and put the rotti counter side up on the tava.
13. Wipe the rotti with a wet cloth.
14. Flip the rotti when one side has brown spots. Cook until the rotti puffs up a little.
15. All rottis may not puff up completely, but do not worry, they are still cooked.
16. Serve the rottis hot/warm with curry.



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Jhunka

fresh red chilli chutney
Ranjaka
Akki Rotti

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Bangalore Street Style Tomato Puri Chaat Recipe | Tomato Slice Recipe


Popular Bangalore Street food, made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice.

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Do you want something (some what) healthy, that could ignite your taste buds? And how much more convenient would it be if this "healthy-tastebud-igniter" were ready in 15 minutes? 

Awesome!!! Right?

Presenting Tomato Puri or Tomato Slice Chaat, right from the streets of Bangalore. 

This chaat uses tomatoes like canapes. Tomato slices are flavored with sweet and tangy Tamarind-Date Chutney and the fresh and spicy Mint-Coriander Chutney. Top it up with some finely chopped onions, grated carrots and chopped coriander for added crunch. It also makes it almost a salad!! Wait, there are more toppings - the quintessential Sev, the only unhealthy thing out here. Sev is deep fried savory strands made from gram flour and is always present in any chaat. It is available in all super markets/ Indian stores very easily. After the sev, the whole plate is covered with a layer of salted puffed rice or churmuri or murmura.

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

If you are wondering why this is called "Puri" when there is no wheat and nothing has been deep fried, let me enlighten you my friend. The puri in the Tomato Puri is the puffed rice. Areas around Bangalore refer to it as "Kadle Puri" and hence, the puri since it overshadows the entire plate.

The chaat vendors also make versions where they replace the tomato slices with slices of cucumber. You can try that too, or make a mix of both.

Prep Advice: 
  • Since puffed rice has a tendency to soften when exposed to moisture, I suggest you add it only when you are ready to serve. 
  • The chutneys can be prepared in advance and stored in the fridge. The Tamarind-Date Chutney will last several weeks, while the Mint Coriander Chutney stays good for 2-3 days. 


Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Tomato Puri Recipe | Tomato Slice Chaat Recipe


Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed ricePopular Bangalore Street food, made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice. Vegan and healthy tomato canapes recipe.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


2 firm Tomatoes
1 small Onion
0.5 Carrot
2 Tbsp Coriander leaves, chopped
4 Tbsp Tamarind Date Chutney
4 Tbsp Mint Coriander Chutney
2 cups Puffed Rice
0.5 cup Sev
0.5 Lime
Salt to taste
Chaat Masala to taste

Method:


1. Slice the tomatoes, at least 3mm thick.
2. Finely chop the onions and grate the carrot.
3. Add chopped coriander to the onions and carrot. Squeeze the lime and mix well.
4. Lay out the tomatoes on the plate with no overlap.
5. Sprinkle salt and chaat masala on the tomato slices.
6. Spoon the tamarind date chutney and the mint coriander chutney on each of the tomato slices.
7. Spoon the onion-carrot mix on the tomato slices.
8. Add sev to each of the tomato slices.
9. Add the puffed rice over the tomato slices and serve immediately.
10. Don't let it sit too long, else the puffed rice will soften.


If you liked this, you may also like:

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com
Pani Puri

Indian street food, chaat, made with bread, yogurt, chutneys and spices
Dahi Bread Chaat
popular street food made from puri, peas and a spicy gravy
Masala Puri

Read more ...

Bisi Bele Millet Recipe [Video]


Spicy South Indian one pot main made by simmering millet with lentils (dal), mix vegetables and spice blends. Vegan and healthy.

millet cooked with lentils, vegetables and spices

So, here I am with another Millet recipe. As I mentioned in my last week's post, I'm all on the millet wagon. I'm enjoying discovering these grains and creating recipes with them. I made a Pulao last week with Millet that tasted awesome. Leave me a comment if you want me to post that recipe.

Apart from that, I had a super tiring Saturday and a totally relaxing Sunday, just as I had planned, or not. So the whole saturday was spent gardening. If you are new here, I should let you know I have a small balcony garden where I try to grow vegetables organically. More recently, I've acquired a few flowers and fruit too, but majorly focusing on herbs and vegetables. My okra and chilli plant from last month have germinated and are coming along fine. This Saturday, I've been ambitious and planted daikon radish, beets, french beans, and brinjals. And I'm so excited!!

Sunday was the day I turned a year wiser. I spent it doing absolutely nothing. Breakfast was at Gee's place and lunch at my in law's. Dinner was take out. So all I did was lie around and watch reruns of sitcoms all day long. My dream day, almost. It would be perfect if the day was 48 hours long.

What would be your dream birthday celebration?

millet cooked with lentils, vegetables and spices


millet cooked with lentils, vegetables and spices


So back to my millet wagon, this Bisi Bele Millet is a take on the Bangalore classic, Bisi Bele Bhaat. Bisi Bele Bhaat is a simple one pot main dish made by making a sambar - a curry with lentils and vegetables and adding rice to it and simmering the two together. In today's recipe, I have replaced the rice with millet. I used little millet or samai. Navane or Foxtail Millet can be used too. You can also use Quinoa.

Bisi Bele Millet is a spicy one pot comfort dish that is perfect for those lazy evening when all you are all worked up but cannot be bothered to get a take out. This dish is even easier when you have done all the prep work in advance. The lentils/dal can be cooked and stored in the refrigerator and so can the millet. The vegetables can be diced and stored in the fridge too. So on the night you want to eat the Bisi Bele Millet, just put one pot on the stove and get it going.

Bisi Bele Millet tastes delicious with the traditional topping of spicy boondi. If you aren't vegan, then I highly recommend stirring a teaspoon of ghee or serving it with a side of raita.

millet cooked with lentils, vegetables and spices


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Bisi Bele Millet Recipe


millet cooked with lentils, vegetables and spicesSpicy South Indian one pot main dish made with cooked lentils, millet, mix vegetables and spice blends. Vegan and healthy meal.

Recipe Type:  Main
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Little Millet or Samai
2 cups cooked Pigeon Pea lentils or Toor Dal
2 cups mixed chopped Vegetables (Carrots, French Beans, Potato, Kohlrabi)
2 tsp Bisi Bele Bhaat Powder or Sambar Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
Pinch of Asafoetida (Hing)
Salt to taste
Water as required
2 tsp Oil
0.5 tsp Mustard Seeds
10-12 Curry leaves

Method:


1. Boil the diced vegetables until done. You can salt the water if you want.
2. Cook the vegetables until they are done, but not mushy.
3. Add salt, bisi bele bhaat powder, turmeric powder, red chilli powder and asafoetida. Mix well.
4. Add boiled lentils and mix well. Allow it to come to a rolling boil. Add a little water if it is too thick.
5. Add boiled millet and mix well. Allow it to cook on low heat for 5-6 minutes.
6. Heat oil in a small pan and add mustard seeds.
7. Once they splutter, add the curry leaves and immediately pour on the bisi bele millet.
8. Mix well.
9. Serve hot with raita.


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Millet Lemon Rice | Samai Chitranna


South Indian style Lemon Rice made with little millets or samai.

Indian style lemon rice made with little millets

I've newly discovered my love for millet - those ancient grains.

Off late I have been trying to eat healthier at night. My best friend lost a lot of weight by just avoiding eating rice at night, and I am inspired. I decided to give it a try. Although I'm not much of a rice person, there are nights when all I want is some rice and curry for dinner, you know, comfort food. Especially when I've been stressed out at work and the night is unusually chilly, which it kinda is with the monsoons setting in. In my bid to avoid rice, I've found a best friend in millet. 

Millet are the best replacement for rice, they taste like rice and they cook like rice. They just are smaller in size, more like broken rice. And right now, they are a rage.

Indian style lemon rice made with little millets

Indian style lemon rice made with little millets

With an entire society reeling with obesity and health issues, everyone is trying to eat healthy, organic, seasonal and local. And millet have gained a large following thanks to that. They are also very nutritious and full of fiber. There are several varieties of millet available with Foxtail millet and Little millet being the closest to rice (according to me). They can also easily replace Quinoa in a recipe, they are much cheaper than quinoa, and close to its nutritional value. Millets are also gluten free. You can read more about millet here.

Now, to my recipe - Millet Lemon Rice. Lemon rice is a very common and popular way to use leftover rice in South India. I have replaced the rice with little millet in my recipe. Just like the regular Lemon Rice is best made with a day old rice, millet lemon rice is best made with cooled cooked millet, preferably a day old. I used half day old millet and it turned out perfect. To cook millet either follow the directions on the packet or cook it the same way you would cook rice. I cooked mine in the pressure cooker, you can cook it in a pan on the stove top or in a rice cooker. 

While tempering the lemon rice, you can add peanuts or cashew nuts to add crunch to the dish. You can also skip the onions and capsicum and just make it plain. 

Millet Lemon Rice can be served as breakfast or meal. It is easy to carry in a lunch box. It can be accompanied with Indian Pickle, Raita or crispy fried papads.

Indian style lemon rice made with little millets

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Millet Lemon Rice


Indian style lemon rice made with little milletsLittle millets or Samai are cooked and tossed in a tempering of mustard seeds, lentils, curry leaves, turmeric powder and lime juice. This is the perfect way to use left over millets.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     40 minutes
Total time:     70 minutes
Yield:                Serves 2

Ingredients:


0.75 cup uncooked Little Millet or 3 cups cooked Little Millet
1.5 cup Water
3 tsp Oil
1 Onion
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Hing)
1 Tbsp Chana Dal (Optional)
8-10 Curry leaves
0.5 tsp Turmeric Powder
1 Lime
0.5 tsp Sugar
0.5 Capsicum
Salt to taste

Method:


1. If using uncooked millets, soak them in water for 30-45 minutes. You can soak them overnight as well.
2. Drain out the water and pressure cook with 2 cups of water and a pinch of salt until done (2-3 whistles). If you don't have a pressure cooker, just cook it the same way you cook rice.
3. Fluff it with a fork and keep aside to cool. Lemon rice works best with a day old millet, so you can prep this a day in advance.
4. Heat oil in a pan and add mustard seeds.
5. Once the mustard seeds splutter, add the chana dal. Allow it to brown slightly.
6. Add the curry leaves and chopped green chillies.
7. Add finely chopped onion. Saute until the onions are browned.
8. Now add roughly chopped capsicum and saute for 3-4 minutes. You can add Cashews or peanuts too.
9. Add the turmeric powder, salt and juice of half lime. Mix well.
10. Add the millet and mix well.
11. Now as per taste, add in more lime juice, sugar and salt.
12. Garnish with the chopped coriander leaves.
13. Serve hot with raita.


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