Pitla or Zunka Bhakari

Pitla 0r Zunka bhakari a very staple food of Maharashtra. Its made most of the time in a week. You also get in many restaurants. Zunka is curry type and  made of besan flour and other spices. Bhakari is a roti made with Jowar flour.

Ingredients:

• 1/2 cup Besan (gram flour)
• 1 Onion (finely chooped)
• 2-3 Garlic (minced)
• 3-4 Green chilies (finely chopped)
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Pinch of Asefotida/ hing
• 1/2 tsp Turmeric powder
• 3-4 tsp Oil
• Salt to taste
• 1/2 cup Water + some more

Method: 

           Heat the pan with oil, add mustard seeds, cumin seeds allow them to splutter. Add onion, green chilies, garlic and fry till they turn soft and light brwon color. Add hing, turmeric powder and give nice mix. Add water, salt and bring to boil. Once its boiled,sprinkle besan and start string.(make sure there are no lumps). Cook for 8-10 minutes. Garnish with coriander leaves.

Serve pitla or zunka with Bhakari, Onion & Chilies.

Note:

• If you find difficult to add bean to boiling water then make take the besan , add water make a smooth lumps fee paste. You can add this directly to the pan and adjust the water consistency as you like.

Pitla /Zunka Bhakari & Bhadang recipe goes to PJ's Flavors of Maharashtra event which was started by Naina.& Gayathri's Walking through the memory lane event.

AndBhadang / Puffed Rice/ Chunmuri Chiwda recipe goes to Kurinji's Healthy recipe hunt event.

Ragda Pattice And Happy Holi

Happy Holi to all my Blogger friends.

Ingredients: For Pattice

• 2 Potatoes (boiled and mashed)
• 1-2 bread (toasted without oil)
• 1/4 tsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste.

Ingredients for Ragda

• 1/2 cup dry green peas(boiled &mashed)
• 1 tsp Cumin seeds
• 1/2 Ginger & Garlic paste
• 1 tsp Tamarind chutney
• 1/2 tsp Red chili powder
• 1/4 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• Salt to taste.

For Garnishing:

• Tamarind chutney
• Green chutney
• Beaten Curd
• Sev
• Onion chopped
• Coriander leaves

Method: 

For Pattice :

            Powder the bread toast and add keep it side. In a bowl add mashed potatoes, red chili powder , salt and powdered bread crumbs. Make a little think size patties and shallow fry them on heated tava/ griddle till they turn light brown color.

For Ragda: 

           Heat the pan with oil, add cumin seeds  and allow them to splutter. Add ginger garlic paste fry for few minutes. Add tamarind chutney, red chili powder,turmeric powder, coriander powder,garam masala and cook for few minutes. Add boiled green peas, salt , water and cook till desired consistency.

    

 In a serving plate, pour the ragda, place pattice, pour tamarind chutney, green chutney, beaten curd and sprinkle sev, onion, coriander.

Brown rice bisi bele bath (BBB)

Brown rice  bisi bele bath (BBB) is very famous rice dish in Karnataka. Its Healthy, tangy, sweet and delicious rice dish. Usually it make with white rice(click here to see the recipe). I have used brown rice as its very healthy and taste good too.

Ingredients:

• 1/2 cup rice
• 1/2 cup Toor Dal
• 1/2 Mixted veggies (Carrot, Beans, Corn, Lima beans, Peas etc) (fresh/ frozen)
• 1 Potato (medium size, boiled)
• 1 Onion (sliced thinly)
• 2 Green chilies(slit)
• 1/2 tsp Cumin seeds
• 2 tsp Dry coconut (dry lightly roasted)
• 1 tsp Bisi Bele Bath Powder (home made /store bought)
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Tamriand
• 2 tsp Oil / Ghee
• Jagger to taste
• Salt to taste.

For Tempering:

• 2 tsp Oil / Ghee
• 1/4 tsp Mustread seeds (optional)
• Few cashews
• Few curry leaves

Method:

           In a bowl add tamarind and jaggery, water and keep it for 15-20 minutes. Pressure cook the toor dal, rice and little turmeric powder with lot of water. If you are using fresh veggies, potato then at the same time you can cook them in pressure cooker.

           Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add onion and fry till they run light brown. Add green chilies and fry for few more minutes. Add coconut, red chili powder, turmeric powder, bisi bele bath powder and mix everything well. Add tamarind and jaggery water, all verggies, potato and give an nice mix. Add dal & rice, salt and give a nice mix. (At this point check the seasoning you want more spicy then you can add). Add little water and cook till comes boil.

 Before serving pour the tempering and serve with raita or with bundi.

Note: 

• Brown rice bisi bele bath (BBB) will be little watery/ gravy style rice.
• Ghee give really nice flavor to the rice.

Brown rice bisi bele bath (BBB) and Veg Hot Dog (deep fried) goes to Torviewtoronto's  Food palette series Brown event.

Brown rice bisi bele bath (BBB) goes to Taste of Pearlcity's's A.W.E.D Indian cuisine event which was started by DK.

Pasta sauce

Its simple and easy to make. Its used for most of the pasta and pizza dish as a basic tomato sauce. Wishing all my blogger friends Happy Women's Day.

Ingredients:

• 1 can of Tomatoes (diced /crushed)
• 2 tsp Tomato Paste
• 1 Onion (finely chopped)
• 3-4 Garlic cloves (finely chopped)
• 1/2 tsp Red chili flakes
• 1/2 tsp Italian seasoning (mix of all dry leaves) 
• 1/4 tsp Basil leaves (dry/ fresh)
• 2-3 tsp Coriander leaves (finely chopped)
• 3-4 tsp Olive oil
• Salt and black pepper as per taste.

Method:

     Heat the pan with oil, add onion and fry till they turn light brwon. Add garlic and fry till light brwon. Add tomato paste, crushed tomatoes and mix it well. Add red chili flakes, Italian seasoning salt , pepper and mix it well. Cook for 5 minutes or so. Add water and cook fro 15-20 minutes.(if you don't like chunky then smash a bit at this point). Sauce starts thicken and tomatoes are cooked. Turn off the heat and add chopped coriander leaves. Make ahead and keep in refrigerator for 2-3 days. 

Take the cooked pasta and toss in them in above made tomato sauce. Ready to serve..  

Pasta sauce recipe goes to Sanyukta's CWF-WF-WV- Tomato Event which was started by Kiran.

Misal with Tarri (spicy gravy)

Misal with Tarri , kat  or Gravy is very famous dish in Maharashtra specially Kolhapur misal is very famous.Its spicy mixture of Moong bean sprouts curry, Potato sabji , Poha , Kara/ farsan and Tarri which is very important ingredient.

Red Moong Beans (sprout) Usal /sabji you can click here.

Ingredients for tarri or kat:

•  3-4 tsp Dry Coconut  (lightly dry roasted)
• 1 Toamto (chopped)
• 1 Onion (sliced)
• 2-3 Garlic (minced)
• 1 inch Ginger (minced)
• 1 tsp Cumin seeds
• 1 tsp Garam Masala
• 1/2  tsp Red chili powder
• 2-3 tsp Oil(tempering)
• 4-5 tsp Oil
• Salt to taste

Method:

       Heat the pan with oil, add minced garlic, ginger and fry for till they turn light brown. Add sliced onion and fry till they turn brown and soft. Add tomatoes and fry for few minutes. turn of the heat and let it cool. In the mixer/ blender add above made onion masala, dry coconut, garam masala, chili powder and grand till the smooth paste.

       Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts to loosing from the masala. At this point you can add red chili powder, salt. Add water and cook till it comes to boil. (Tarri will be watery consistency).

Serving:

• First put the matkichi usal/ sprout moong bean sabji, then potato sabji and followed by poha.
• Pour some of the above made spicy Tarri / kut.
• Add farsan/ mixture.
• Garnish with finely chopped Onion,Coriander leaves and lemon wages or you can use curd.
• Serve with pav/bread with extra tarri!!