Masale Bhaat

One of the ingredients my dear friend Manasi sent me as part of 'Arusuvai' was the masala for the Masale Bhaat, a recipe from Ashwini's Food for thought. The aroma filled the air when I just opened the packet. I had Masale Bhaat for lunch today and I should definitely tell that it was so delicious and out of the world that I will be doing this recipe more often. The rice was so flavorful and tasty and in fact quite easy to prepare too. Thanks Manasi for introducing me to two wonderful marathi recipes. Now that I like both the Chavli curry and Masale Bhaat, I want to try more marathi dishes. Many thanks to Ashwini for sharing such a wonderful authentic marathi recipe for Masale Bhaat. Just love it.

Chinta Chiguru Pappu / Tamarind Leaves Dal

Yet another arusuvai ingredient arrived at my door. This time it was from Uma of Essence of Andhra. She sent me a the surprise ingredient with loads of goodies - a cuddly teddy bear, a beautiful card, a cute little photo frame, chocolate and 2 ingredients. One was urud dal and channa dal which I used it for seasoning in the chinta chiguru dal and the other one was (which I didn't guess it right) dry tamarind leaves.

I googled for a recipe with the dry tamarind leaves and landed on Sreelu's chinta chiguru pappu. Thanks Uma for sending me all the things that I love and for sending the nellore special dry tamarind leaves. Thanks for introducing me to a new taste. Thanks to Sreelu for the wonderful recipe. We loved the dish.

Chavli Curry

Arusuvai ingredient arrived at my door again. Manasi of A Cook @ Heart sent me a packet with 2 wonderful ingredients as part of the Arusuvai Friendship Chain. She sent me two wonderful spice powders and a beautiful letter in which she gave me a clue to find what spice powder those were. When I opened the packet, the aroma instantly filled the place. It was really a surprise for me as I did not expect two ingredients. Thanks Manasi.

I have now used the second packet that she sent. It is the spice mix for (One Hot Stove) Nupur's Chavli Curry. Thanks Nupur for the recipe. I just followed the recipe word by word. We just loved the dish and many thanks to Manasi for sending me the chavli curry spice powder. I just soaked and cooked the black eyed peas and as the spice mix was already there, I finished the tasty curry in no time. We had this curry with soft chapathis and the combo was just out of the world. This was the first marathi dish I ever made. We will be doing this curry more often from now. Thanks once again to Nupur and Manasi.

I have not used the other ingredient. Will be posting soon after I use the spice powder.

Mini Iddli Dosa with Milagai Podi

Deepa of Recipes n more asked me if she can send a secret ingredient as part of the Arusuvai Friendship Chain and I instantly accepted the offer. I was more than happy and thrilled at the same time. I was waiting for the surprise ingredient and wondering if I can find out what the ingredient would be. I was so happy to receive a packet from her which had the secret spice plus a beautiful card plus a crunch chocolate bar.

Just closed my eyes and tasted the spice powder that she sent me. My first guess was right. It was Milagai Podi. I double confirmed it with my husband and triple confirmed it with her. It is so tasty and spicy. We had Dosa Milagai podi for the dinner that night. I got an idea of mixing the milagai podi in the iddli dosa batter. Just tried and it came out so well. Thank you so much Deepa. Here is how I prepared the Mini Iddli and Mini Dosa using the milagai podi that she sent.

Ingredients:

Iddli/Dosa batter - 1 cup

Milagai Podi - 3 teaspoons

Method:

Mix the milagai podi in the batter and perpare mini iddlis using mini iddli plate and prepare small size dosas. You can also prepare dosa first with the ordinary batter and garnish all around with milagai podi. Serve warm with a cup of thick yogurt/curd.

Aloo Gobi / Potato Cauliflower gravy

Aloo gobi is one delicious gravy which is healthy and filling. This is a typical Punjabi dish but I added mustard seeds and fenugreek seeds to the gravy for a south Indian touch. I have omitted ginger garlic paste and kasoori methi in my recipe. You can add it for an extra flavor if you wish.

Ingredients:

Potatoes - 5 to 6 small size - quarter the potatoes with skin
(I do not peel the skin as it is a concentrated source of dietery fiber)

Cauliflower/Gobi florets - 1 cup

Onion - 1 medium - thinly sliced

Oil for seasoning

Mustard seeds - quarter teaspoon

Fenugreek seeds - half teaspoon

Cumin seeds - half teaspoon

Turmeric powder - quarter teaspoon

Red Chilli powder - half teaspoon

Dhania powder - 1 teaspoon

Salt as required

Coriander leaves for garnishing

Method:

Rub fenugreek seeds with little salt in your palm, to reduce the bitterness. Wash and drain. Keep it aside.

Heat oil in a wide kadai. Add the mustard seeds, when it pops, add the cumin seeds and fenugreek seeds.

Add the onions and fry until light brown. Add the potatoes, cauliflower and 2 cups of water and allow it to boil.

When the content heats up, add the salt, red chilli powder, dhania powder and turmeric powder and stir.

Cook until the vegetables are tender. Garnish with coriander leaves. Serve warm with Chapathis.

This recipe is my entry to “Ode to Potato” event hosted by Sia of Monsoon Spices.

Nimbu Saaru / Lemon Rasam with no tomatoes

I learnt this 'instant lemon rasam with no tomatoes' recipe from my mom. This is my entry to the JFI - Lime/Lemon hosted by Coffee. Thanks for hosting this event coffee and for choosing a wonderful ingredient.

Ingredients:

Toor dal (cooked) - 3 tablespoons

Water - 2 cups

(you can cook 2 to 3 tablespoons of toor dal in 2 cups water and use the entire content for this rasam)

Ginger (grated) - 1 teaspoon

Green chilli (slit vertically) - 1

Asafoetida powder a pinch

Turmeric powder - quarter teaspoon

Rasam powder - 1 teaspoon

Lemon juice - 2 tablespoons (use readymade or squeeze juice from 2 lemons)

Salt as required

Ghee - 2 teaspoons

Cumin seeds - 1 teaspoon

Chopped coriander leaves

Method:

Mix the dal and water. Add turmeric powder, asafoetida powder, green chilli, ginger and salt and allow it to boil in medium heat.

Keep the lemon juice ready.

Add the rasam powder and let it boil for a minute. Now, reduce the heat and add the lemon juice. Stir well and remove from heat.

For the seasoning, heat ghee and add cumin seeds, when it sizzles, add it carefully to the rasam. Garnish with coriander leaves.

Serve hot with white rice.