Discussing ‘The Power Of You’ With Anaida, At SodaBottleOpenerWala

Last weekend, I was invited to be a part of a workshop titled ‘The Power Of You’ at the famed Parsi eatery SodaBottleOpenerWala, on Lavelle Road. The workshop promised to touch upon things spiritual and emotional, including the healing power of food, how to choose the right ingredients for your food, and how to be the best version of yourself. The person conducting the workshop was none other than Anaida Parvaneh, pop star of the 1990s, a highly unlikely suspect for such a thing.

Read all about my experience at the workshop, just in on my photo blog!

Dahi Kela| Sweet Yogurt And Banana No-Cook Recipe

Dahi kela is a very easy thing to put together, a task that needs barely 5 minutes. This sweet yogurt and banana dish makes for a lovely accompaniment with rotis and parathas, a saviour on days when you do not have anything else to serve them with or when you are too lazy or tired to whip up something else. It can be a dessert, too, if you so please. What’s more, this is a healthier alternative to many oily, masala-laden side dishes. And, like I said earlier, it requires absolutely zero cooking. Do you need any more incentive to try this dish out? 🙂

Check out the recipe for this beautiful confection, just in on my photo blog!

Sago Fritters, 3 Ways| Healthy No-Fry Sabudana Vada

I’m so thrilled to be associated with this amazing group of food bloggers, as part of something that is called the Foodie Monday Blog Hop. These ladies decide upon a theme every week, cook something based on that theme, and each one posts her dish on her blog the coming Monday!

The theme for this week’s Foodie Blog Hop is ‘vrat ka khaana‘ or ‘food that you can eat while fasting’. For this week’s blog hop, I decided to post about a fasting food that my family and I love having at any time – Sago fritters aka sabudana vada. Here, I have included three different ways to prepare sabudana vada.

Do check out my detailed post, on my photo blog!

 

Nimbu Squash Recipe| Making Preservative-Free Lemon Squash At Home

I love nimbu aka lemons. Period. I love that citrusy tang in my ice cream, fruit juice, mocktail or cake. Come summer, and I fall in love with lemons a wee bit more. That’s because I don’t think there’s anything that quenches thirst, on a hot summer’s day, better than lemon juice. Today, I’m here to tell you about a nimbu squash recipe, a favourite of mine, that is a total thirst quencher and is super delicious as well.

Check out the recipe, here!

Bisi Bele Bath| Karnataka Special Rice, Lentil & Vegetable Dish (With Sanketi Adukale Spice Mix) 

The husband loves a good plate of bisi bele bath, the hot lentil, vegetable and rice dish that is so very popular in Karnataka. This is yet another dish that I learnt to love after my wedding, after I settled down in Bangalore. I loved it so much – and the hubby adores it so much – that I learnt to make it at home. 

The name of the dish, Bisi Bele Bath, literally translates into ‘hot lentil rice’. Needless to say, this rice is served hot, hot, hot, preferably straight off the stove. At the heart of it, it is a simple, nutritious dish, which gets most of its flavour from the spice mix used in it. This rice tastes best when the spices are ground fresh, on the spot, and used immediately. I have never done that, though – I commonly use ready-made bisi bele bath powder and the rice still tastes fantabulous. Some day, I will grind my own spices… till then, I will make do with ready-made mixes. 

I digressed. Let me come back straight to the point. We picked up a new (to us) brand of bisi bele bath powder recently, called Sanketi Adukale, and I wanted to try it out. The husband had been hankering for bisi bele bath for quite some time, too, so I made it over the weekend, a sort of advance Valentine’s Day gift. 🙂 


Both of us loved, loved, loved the masala. It smells gorgeous, fresh and clean and like home-made. The rice turned out scrumptious, exactly like the famous bisi bele bath from Adiga’s. I am so sure it is Sanketi Adukale bisi bele bath powder only for us now on. 

Here is how I make bisi bele bath. 

Ingredients (for 5-6 servings):

To pressure cook:

  1. 1 small glass rice
  2. 1/2 small glass toor daal

Spices and other ingredients:

  1. Salt to taste 
  2. 3/4 teaspoon turmeric powder 
  3. Red chilli powder to taste 
  4. 2 tablespoons oil
  5. 2 teaspoons mustard seeds
  6. A pinch of asafoetida
  7. 3-4 tablespoons powdered jaggery, or to taste
  8. 3-4 tablespoons bisi bele bath powder, or to taste (I used Sanketi Adukale) 

To soak and extract juice:

  1. A gooseberry-sized ball of tamarind

Vegetables and other ingredients to pressure cook:

  1. A handful of raw groundnuts 
  2. A handful of shelled green peas
  3. 1 large carrot, peeled and chopped into large pieces
  4. About 10 large florets of cauliflower 
  5. 8-10 beans, strings removed and chopped into large pieces
  6. 1 small capsicum, core removed and chopped into large pieces

Other vegetables:

  1. 1 large onion, peeled and chopped length-wise
  2. 2 medium-sized tomatoes, chopped into large pieces

To garnish:

  1. 8-10 curry leaves 
  2. A small bunch of coriander leaves, chopped finely

Method:

1. Wash the rice and toor daal together under running water a couple of times. Drain out all the excess water. Pressure cook the rice and daal with 5 small glasses of water for 4 whistles. When the pressure releases naturally, mash the cooked rice and daal well, using a masher. Keep aside. 

2. Soak the tamarind in a little boiling water for about 10 minutes. Extract all the juice out of the tamarind, adding a little more water if needed. Discard the tamarind residue and keep aside the juice. 

3. Pressure cook the carrot, beans, capsicum, peanuts, cauliflower and peas, using very little water. Give it two whistles. The vegetables should be cooked but not overly so. Let the pressure release naturally, and keep the boiled vegetables aside. Retain any residual water from boiling the vegetables. 

4. In a large pan, heat the oil. Add the mustard seeds and allow them to pop. Add the asafoetida and let it stay in for a couple of seconds. 

5. Add the chopped onion to the pan. Saute for a couple of minutes. 

6. Add the chopped tomato and saute for a couple more minutes. 

7. Add the tamarind extract. Cook till the raw smell goes away. 

8. Add the cooked vegetables and peanuts, along with any residual water. Add the cooked rice and daal, salt and red chilli powder to taste, jaggery powder, turmeric powder, bisi bele bath powder, and curry leaves. Mix well. 

9. Cook on medium flame for 4-5 minutes or till the raw smell of the masala powders goes away. Stir intermittently, so that the rice doesn’t stick to the bottom of the pan. 

10. Switch off the gas. Add the chopped coriander. Mix well. 

11. Serve piping hot with savoury boondi, South Indian mixture or any raita of your choice. 

Did you like the recipe? I hope you will try it out! 

Notes:

1. We really loved the Sanketi Adukale brand of bisi bele bath powder, and that is why I am recommending it here. The views expressed in this post are entirely my own, and not influenced by anything or anyone. 

2. The Sanketi Adukale bisi bele bath powder is available on sites like Place Of Origin, for doorstep delivery. We picked it up at the New Mangalore Store on 19th Main, HSR Layout. 

3. In this post, I have mentioned the vegetables that I commonly add in bisi bele bath. You could add any other vegetables of your choice, too.