Mukkala Pulusu | Kadambam Pulusu | Dappalam

'Mukkalu' in Telugu literally means 'Pieces' and 'Pulusu' means 'Stew'. In Mukkala Pulusu, we use various vegetables which are chopped into big chunks, cooked in tamarind extract and spiced up slightly.It is usually paired with Mudda pappu(mashed plain toor dal) and papds/fryums which is the ideal combination.While a few add some rice flour mixed in water to thicken this pulusu, I usually prefer to add some toor dal as it not only thickens the pulusu, it also adds to the taste.

Usually Pulusu would be prepared with a combination of leftover vegetables but I usually buy various vegetables in small quantities to prepare this pulusu.I love this dish very much and hence I prepare it more often than I prepare sambar.

Though the ingredients that we add in Pulusu and sambar are similar,the taste of pulusu is totally different from Sambar.We add less quantity of toor dal and more vegetables in pulusu unlike Sambar where we add more quantity of toor dal and less vegetables. Pulusu is very tangy,spicy and slightly sweet compared to sambar.

Mukkala Pulusu | Andhra Style Mixed Vegetable Stew Recipe:

(Serves 3-4)

Ingredients:

1/4 cup Toor dal

1 very big lemon sized Tamarind

2 tbsp grated Jaggery

1 1/2 tbsp Sambar powder or 1 tsp Red chili powder

5-6 Curry leaves

1/4 tsp Turmeric powder

Salt to taste

Vegetables:

1 Drumstick,cut into 1 1/2" pieces

7-8 Pumpkin pieces of 1" cubes

7-8 Bottle gourd pieces of 1" cubes

1 Carrot,cut into big chunks

1 small Sweet Potato,cut into big chunks

5-6 French Beans,cut into 1 1/2" pieces

1 Onion,cut into 8 quarters

1 Tomato,cut into 8 quarters

2 light colored Green chillies,slit

(other optional vegetables - potatoes,brinjal,ladies finger,raw papaya,winter melon)

to temper:

1 tbsp Oil

1 tsp Mustard seeds

2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Pressure cook toor dal for 3 whistles until done.Mash the toor dal nicely and keep it aside.
• Soak tamarind in water for 10-15 mins and remove tamarind pulp and keep it aside.Add 1 cup of water to it.
• Add chopped vegetables(chop the vegetables in big chunks),slit green chillies,onions,tomatoes,few curry leaves to the tamarind pulp and add salt and turmeric powder and pressure cook for one whistle.
• After the pressure drops down add cooked dal to the boiled vegetables and add grated jaggery,salt and sambar powder(or red chili powder) and cook for few more minutes until you get the required consistency..The consistency should neither be very thick nor very thin.
• Meanwhile heat oil in a small tadka pan and crackle mustard seeds,red chillies,curry leaves and asafoetida and fry well and add this to the boiling Pulusu(stew).

Serve it hot with rice and papad/Curd chili/fryums.You can serve it with cooked and mashed toor dal(mudda pappu).

Notes:

1. I usually add vegetables like drumsticks,pumpkin,bottlegourd,beans,carrot,sweet potato which I strongly recommend to use them as they impart a nice flavor to the stew.But you can add other vegetables like brinjal,ladies finger,winter melon,potatoes too in the recipe.If you are using ladies finger I would suggest to saute them in oil before you boil it with other vegetables.
2. Few do not add toor dal in the recipe,in that case you can thicken then pulusu/stew with a tbsp of rice flour(which is mixed in water) and boil it along with pulusu until you get desired consistency.But I always prefer to add the dal to thicken instead of rice flour mixture.It is your wish,but do not add more amount of toor dal as it will change the taste of it.
3. We use more amount of tamarind pulp in the recipe,so adjust the jaggery and salt according to your taste buds.
4. You can add red chili powder or sambar powder or a mix of both in the recipe.
5. Always cut vegetables into big chunks for this pulusu.

 

Technorati Tags: mukkala pulusu, dappalam recipe, mixed vegetable stew, andhra dappalam, kadambam pulusu, south indian recipes, andhra style pulusu, mixed vegetable pulusu

 

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Mixed Vegetable Pickle | Mixed Vegetable Achar - spicy version

Before I get to the post ,I wish all my readers and friends a very HAPPY HOLI !!

I have posted Mixed Vegetable Achar recipe some time back but that was not a spicy version so today, I am posting a spicy version of Mixed Vegetable. The preparation is similar to Mixed Veg Achar which I posted earlier -just a few minor tweaks though.

Personally, I prefer the non spicy version due to its appetizing green color and because it goes very well with Parathas.However, when my MIL makes the non spicy Mixed Vegetable Pickle she also prepares a small portion of Spicy version along with it.The recipe for both is similar but the addition of red chili powder plays a key role in changing the taste of the pickle.My MIL says that the addition of Saunf(fennel seed) powder to the spicy version of Mixed Veg pickle is optional but I do recommend to add that, as it gives a nice flavor to the pickle.

Spicy Mixed Vegetable Pickle Recipe:

shelf life: upto 1 year

Ingredients:

2 tbsp Nigella Seeds(Kalonji)

3 tbsp Vinegar

1/2 liter Mustard Oil

Vegetables (8 cups of  cut vegetables):

2-3 Carrots,peeled and cut into 1" thin long pieces

1 small Cauliflower,separate and cut into small florets

2 Radish,peeled and cut into 1" thin long pieces

1 Raw mango,cut into 1" thin long pieces

15-20 French Beans,remove the strings and cut into 1" thin long pieces

5-6 Lemons,cut into 8 pieces length wise

8-10 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

100 gms light colored Green chillies,cut into 2 pieces

1 whole Garlic pods,separate into pods and remove the skin

100 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

2 cups Red chili powder

2 cups Mustard powder

1 3/4 cups Salt

1 tbsp Fenugreek powder

50 gms Amchur(Dried mango) powder

50 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.
• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.
• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder,red chili powder,mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.
• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.
• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.
• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.
• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip) and Lotus Stem(Kamal Kakdi/Bhein) can also be added to the pickle according to the availability of them.

Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1 cup(slightly less than 1 cup) of salt,1 cup red chili powder and 1 cup mustard powder.  

Summers are here and Mangoes are in season ,do not miss out to check various authentic Andhra Mango pickles and also the famous Punjabi Aam ka Achar recipe here.

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Mixed Vegetable Achar - North Indian Style | Mixed Vegetable Pickle

 

We spent a large part of the last month in preparing pickles as we always prefer home made pickles. The key source of the pickles in our house is my MIL who  usually makes several varieties of pickles during the mango season. Check them here. These last for a long time but she also makes another batch of pickles in the winter season which lasts for us until the next mango season. 

"Mixed Vegetable Achar", is a must in winter as we get really fresh and various varieties of vegetables in this season.I like the taste of Mixed Vegetables in this pickle, as they retain their crunch even after a few months of pickling. Apart from Mixed Vegetable Achar she also prepares other varieties like Gooseberry(Amla) pickle and Red chili pickle ,the recipes which I will post soon.

This North Indian style Mixed Vegetable Achar goes extremely well with parathas/rotis. I have shared this pickle with many of my friends & family and they absolutely loved it and requested me for the recipe.So here is my MIL's famous Mixed Vegetable Achar for all those who requested for it.
PS: I plan to post another spicy version of mixed vegetable pickle later.This version while a mild variation from the current one , does taste well too.

Mixed Vegetable Achar Recipe:

shelf life: upto 1 year

Ingredients:

3 tbsp Nigella Seeds(Kalonji)

1/4 cup Vinegar

1 liter Mustard Oil

Vegetables (16 cups of  cut vegetables):

4-5 Carrots,peeled and cut into 1" thin long pieces

1 medium Cauliflower,separate and cut into small florets

3-4 Radish,peeled and cut into 1" thin long pieces

250 gms French Beans,remove the strings and cut into 1" thin long pieces

10-12 Lemons,cut into 8 pieces length wise

20-22 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

250 gms light colored Green chillies,cut into 2 pieces

2 whole Garlic pods,separate into pods and remove the skin

250 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

4 cups Mustard powder,preferably Yellow mustard

3/4 cup Yellow Mustard tukda(you can avoid this if you do not get it)

3 1/2 cups Salt

1 tbsp Fenugreek powder

100 gms Amchur(Dried mango) powder

100 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.

• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.

• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder, amchur powder, mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.

• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.

• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.

• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.

• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip),Lotus Stem(Kamal Kakdi/Bhein),Raw Mangoes can also be added to the pickle according to the availability of them.

Variations:  

• This pickle is not spicy but it is a real burst of flavors.If you want it spicy add 2 cups red chili powder while mixing the masala.But I strongly recommend not to use red chili powder for this pickle.

 Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1cup salt and 1 cup mustard powder.
• You can add a tsp of the pickle masala(in the pickle) while making methi theplas,it really adds a nice taste to the thepla. 

Check out other North Indian Pickle recipes in my blog.

1. North Indian style Stuffed  Mirch ka Achar(Green Chili pickle) 
2. North Indian style Aam ka Achar(Mango Pickle).

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Beans Stir fry | Beans Poriyal | Beans Kobbari Kura - ONAM Sadya Recipes

I wish all my readers and friends 'HAPPY ONAM'.I hope all my mallu readers and friends would be busy today with the ONAM celebrations.
During festivals we do not use certain vegetables such as, onion and garlic which narrows down the options.In general, we make the main course simple and light on the festival day as we would be gorging on extra portion of traditional sweets and savories on that day. Our ideal festival menu would be a rice bath variety,1-2 varieties of palya,sundal,kosambari(salad), plain dal, rasam, payasam,plain rice,traditional sweet like holige,boorelu etc which depends on the festival) and some snacks/savories(like bonda,bajji) varieties.

As we do not use onion during festivals,we make most of the dishes with coconut based masala.Today's recipe is one such example.It is quite simple to make and it takes hardly 15 mins to prepare if we have chopped beans at hand.These kind of stir fries doesn't need any spices and green chillies pound with coconut adds a nice taste to the curry.

Beans Palya | Beans Thoran Recipe:
(Serves 3-4)

Ingredients:
250gms French beans,finely chopped
1/3 cup grated fresh Coconut
3-4 Green chillies
2 whole Red chillies
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
8-10 Curry leaves
juice of 1/2 lemon(optional)
a pinch of Asafoetida
salt to taste
2 tsp Oil
Method:

• Steam chopped beans with few pinches of salt either in pressure cooker(without whistle) or steamer for 8-10 mins.You can even microwave them on HIGH for 4-5 mins.Strain them and keep aside.
• Heat a spoon of oil in a pan/kadai and crackle mustard seeds and cumin seeds.
• Add asafoetida,chana dal,urad dal,red chillies and curry leaves and fry for a minute.
• Grind grated coconut with green chillies and salt to a coarse masala.It should not become a paste,it should be like just roughly coarse ground masala.
• Add cooked and strained beans and stir fry for 2 mins.
• Now add ground coconut-green chili masala and fry for another minute or two.
• Switch off the flame and add lemon juice and give a stir.

Serve it with rice,dal/rasam/sambar and papad.
Variations:

1. You can follow the same process for vegetables like carrots,beans-carrot,raw banana,cluster beans,yard long beans,cauliflower etc.
2. You can skip the steaming part and can make with the vegetables like ladies finger,cabbage etc.You need to saute them well for 7-8 mins before adding ground coconut masala.
   
3. You can add red chili powder instead of green chillies,it would slightly change in color.
4. You can add 1 tbsp kurala podi along with the ground coconut masala to the stir fry,in that case reduce the amount of green chillies to 2 in the recipe.This gives a nice taste to curry.
5. If you want you can add finely chopped onion to the pan and saute well and then proceed with adding beans and ground masala.
   

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Avial Recipe | Kerala Style Aviyal - ONAM Sadya Recipes

Every cuisine offers its unique taste even if it has several common ingredients in between them.Coconut is one such common ingredient which is used abundantly on a daily basis in both Kerala and Karnataka cuisines though the flavors and taste of the dishes differ with the additional masalas added in each dish.While I do not prepare many kerala recipes regularly, I like to indulge in few of them once in a while. A few dishes like avial,Appam-vegetable stew,puttu-kadala curry,neyyappam, few kheer varieties do feature once in a while in my cooking.

Avial is basically mixed vegetables mixed in ground coconut and yogurt gravy, which reflects the rich coconut flavor in each and every bite.Ideally, avial is served with adai and is a well known combo. I am not fond of the adai and avial combo or I can say I am too lazy to prepare avial for adai when a simple chutney would go nice with adai.I know its just an excuse,but I usually pair avial with plain white rice.We like Avial in a slightly gravy form than a very thick curry(which is the usual Kerala Avial),so it is your wish to adjust the consistency according to your requirements.

Aviyal Recipe | Mixed Vegetables in Coconut-Yogurt Gravy:
(Serves 3-4)

Ingredients:
1/2 cup fresh Curd,beaten well
2 tbsp Coconut Oil
a sprig of Curry leaves(12-15 leaves)

Vegetables-peeled and chopped lengthwise:
1 Potato,cut into 1 1/2" pieces
1 Raw banana,cut into 1 1/2" pieces
1 Carrot,cut into 1 1/2" pieces
1 Drumstick,cut into 2" pieces
6-8 French Beans,cut into 1 1/2" pieces
1/4 cup sliced Red Pumpkin
1/4 cup sliced Yam

to grind:
1 cup grated fresh Coconut
1 1/2 tsp Cumin seeds
5-6 Green chillies
1 tbsp Rice,soaked for 1 hr
a pinch of Turmeric powder(optional)
Salt to taste
Method:

• In a big pot add water and add chopped vegetables like potatoes,carrots,drumsticks,french beans and let them boil for 5-6 mins until half done.Now add the remaining vegetables ,raw banana,yam,red pumpkin and boil for another 6-8 mins until completely done.Do not make the vegetables mushy,they should be firm to touch and slightly crunch to bite.If you have more water in it remove some.

• Meanwhile grind grated fresh coconut,cumin seeds,soaked rice,green chillies,turmeric powder and salt to a fine paste using little water.
• Add the ground paste to the boiling vegetables and reduce the flame and cook until it comes to a boil for 5-6 mins.Adjust the consistency of the gravy according to your wish.I like it slightly thicker one instead of either dry or thin consistency.
• Heat coconut oil in a small tadka pan until it is luke warm.
• Add curry leaves and heated luke warm coconut oil to the boiling gravy and switch off the flame.Cover it with lid,this will help in retaining the flavor.
• When it is warm add beaten curds and mix well and serve it.You can add the beaten curds and simmer for another 2-3 mins,but do stir continuously in order to avoid the curdling.
  

Serve it with hot rice/dosa/adai.
Notes:

1. You can also add vegetables like snake gourd,chow-chow,white pumpkin and peas to avial.
2. Always retain the crunch of vegetables which is a key to good aviyal.
3. Do not skip coconut oil in the recipe which adds a typical Kerala touch to the recipe.
4. If you want a white colored Avial avoid turmeric powder in the recipe.Also add slit green chillies to the boiling vegetables instead of grinding to a paste with coconut.
5. Cut the vegetables uniformly for even cooking.

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PASTA SALAD - PENNE & MIXED VEG COLD SALAD

Cold salads are very comforting for dinner especially in summer.I generally like to make them often as I can prepare it before and refrigerate it.All I need to do is, serve in a bowl for dinner and pair it with any aerated drink or any fruit shake.The recipe I am posting is very versatile and one can alter the vegetables according to their preferences.

Penne Pasta Salad:
(Serves 2)

Ingredients:
1 cup Penne Pasta( you can use Farfelle/Macaroni/Elbow pasta)
1 medium sized Red bell-pepper,seeded and cut into strips
1 medium sized Yellow bell-pepper,seeded and cut into strips
1 medium Green Capsicum,seeded and cut into strips
1 Onion,diced
1 Tomato,seeded and cut into strips
1 cup Broccoli florets
1/3 cup Walnuts,roughly chopped
2 tbsp chopped Coriander
5-6 Black pitted Olives,sliced
5-6 Green pitted Olives,sliced
3-4 pickled Gherkins,chopped
2 tsp chopped pickled Jalapenos

for dressing:
3-4 tbsp Extra virgin olive oil
1 tbsp Lemon juice
2 Garlic pods,grated
1/2 tsp Red chili flakes
1/2 tsp Pepper powder(adjust according to your spice level)
Salt to taste
Method:

• Clean,wash and steam broccoli florets.You can stir fry them in a tsp of olive oil with a dash of salt and red chili flakes or just steam them until done.
• Boil pasta in a big pot of water for 8-10 mins till al dente or follow the instructions given behind the pack.Drain and cool it.
• In a big bowl mix all the chopped mix bell peppers, capsicum, onion, tomatoes, olives, gherkins, jalapenos,coriander and steamed broccoli florets.
• In a small bowl whisk together olive oil with lemon juice,salt and pepper powder.Add red chili flakes and grated garlic and mix well.Add this dressing to the pasta salad and add the walnuts and toss it well.
• Keep it refrigerated for 1 hr to blend the flavors well.

You can serve the salad slightly warm or at room temperature.I personally prefer cold pasta salad especially in these summers.
Notes:

1. You can add vegetables of your choice.I mentioned my personal preference with this salad.You can even use vegetables like carrots,baby corn,baby spinach and sauteed mushrooms in the salad.
2. I kept the dressing simple and I love this dressing for most of my salads and it works wonderful.
3. You can replace pasta with cooked couscous,quinoa and follow the same procedure for various delicious salads.
   
4. If you don't like the bell peppers raw you can quickly saute for a minute in a tsp of olive oil.But maintain its crisp for better taste.
5. If you can refrigerate for long the flavors blend wonderful.

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OATS BISI BELE BATH | SAVORY OATS PORRIDGE | INDIAN OATS RECIPES

Oats is a healthy and versatile breakfast option as it can be used in various preparations and can also be used easily in several south Indian dishes. My blog already has various posts that highlights various savory options with oats like Savory Oats porridge(with curds), Oats kharabath,Oats pongal . Oats can also be used to prepare instant idly,dosa,paniyaram varieties which I intend to post later.This post is based on an interesting method of using Oats in a very well known south Indian dish called Bisi bele bath, which I aptly call as the Oats Bise bele bath. Remember to serve it hot , otherwise Oats tends to get a bit sticky when it becomes cold. I am sure you will enjoy this healthy preparation.

Oats Bisi Bele Bath Recipe:
(serves 2)

Ingredients:
1 cup quick cooking Oats
1/4 cup Toor dal
1 cup of finely chopped Vegetables(1 small Carrot,5-6 french Beans,1 small Capsicum)
1/4 frozen green Peas
1 Tomato,finely chopped
1 medium Onion,finely chopped
2 tsp Bisi Bele Bath masala(home made or ready MTR masala)
2 tsp Tamarind pulp
1/2 tsp grated Jaggery
1/2 tsp Red chili powder
a pinch of Turmeric powder
1/2 tsp Mustard seeds
a sprig of Curry leaves
a pinch of Hing
Salt to taste
1 tsp Oil
1 tsp Ghee(while serving)

Method:

• Pressure cook toor dal and finely chopped vegetables(carrot,french beans,capsicum) and peas in separate containers in the cooker for 3 whistles.
• Meanwhile dry roast oats and keep it aside.This is very important to dry roast oats when you make porridge which helps in making slightly non-sticky porridge,otherwise oats tend to get sticky faster.
• In a big kadai heat oil and crackle mustard seeds and add curry leaves and fry well.
• Add hing and finely chopped onions and fry until translucent.Add finely tomatoes and fry until they are mushy.
• Add water(3 cups) to it and let it come to a boil and add oats and give a quick stir.Add cooked toor dal and vegetables to it and mix well and mash it slightly using the back of the spoon which helps in amalgamating with each other to give a thick porridge consistency.
• Add salt,bisi bele bath masala,red chili powder,turmeric powder and tamarind pulp and boil it fro 3-4 mins.Adjust the consistency of bisi bele bath by adding more water if required.

Serve it piping hot with a dollop of ghee and khara boondi/chips or cool raitha.
Notes:

1. I kept the vegetables simple,you can even add potatoes,fresh double bean pods to it.
2. You can even give a tadka of fried cashew nuts or fried ground nuts.I did not add as I wanted to make it more healthier.
3. Eat this immediately and do not keep it for long as it turns slightly sticky.
4. You can replace Bisi bele bath masala powder with Sambar powder,but you will find a difference in taste.
5. For a Vegan version avoid ghee in the recipe.

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Chinese Veg Hakka Noodles

Chinese cuisine is like a love-hate relationship to me,I love Chinese if it is done properly otherwise I would not even think of taking second bite of it.The authentic Chinese food is loaded with lots of flavor and the crunchiness of vegetables is maintained which makes every bite delicious. I generally avoid eating Chinese food in all restaurants as it involves liberal usage of oil and also the MSG added in it to make it delicious,though I can ask them not to add MSG to food but I cannot control the usage of oil in it.The best option for me is to recreate the restaurant style Chinese food at home where I can control all these factors and still enjoy the taste of it.Sesame oil is the best option to use in Chinese cooking as the oil has a nutty flavor in it and that is why it is used in authentic Chinese cooking.But for health freaks Olive oil is the best alternative as a few more tbsps of Olive oil does not hurt us much when compared to any other oil.I strongly recommend either sesame oil or olive oil than using any other oil in Chinese cooking as they enhance the flavor of Chinese food.

Coming to today's recipe,Hakka noodles is one of the most popular and favorite dish of Indo-Chinese cuisine and is very popular among all the age groups especially with the kids.This is one of my most favorite Indo-Chinese dishes which I order regularly in Chinese joints.It is even popular among the road side eateries and is generally served along with Gobi manchurian which is equally famous and also a very nice combo.

Chinese Hakka Noodles Recipe:
(Serves 2)

Ingredients:
1 pack(200 gms) Vegetarian Hakka Noodles
1" Ginger,julienne into thin strips
3-4 Garlic pods,finely chopped
1 tsp ground Black pepper/White pepper
1 tsp dark Soya sauce
1/2 tsp white Vinegar
1 tsp Green chilli sauce(optional)
4-5 tbsp Olive oil
Salt to taste

veggies needed:
1 cup finely shredded Cabbage,lengthwise
1 big Carrot,julienne into thin strips
1 Capsicum,julienne into thin strips
12-15 French beans,thinly sliced diagonally
6-8 Spring onions,whites-sliced thin;greens-finely chopped

Method:

• Bring 7-8 cups of water to a boil in a pan and add salt and a tsp of regular oil to it and add hakka noodles and cook according to the instructions.The noodles should hold its shape and firm to bite,this process should take 8-10 mins.Keep an eye at the end so that the noodles will not become soggy.
• Drain the noodles in a colander and pour cold water over it and wash the starch completely from the cooked noodles,this helps in retaining non-sticky noodles.
• Heat olive oil in a big wok over a high flame and then add ginger strips and chopped garlic and saute it well.
• Add finely sliced spring onion whites and shredded cabbage and fry in high flame.
• Add julienne carrots,beans and fry well until they are half cooked.Take care not to loose the crunch of vegetables,they should be firm to bite.
• Add capsicum strips to it and toss it again.
• Add salt,pepper powder,soya sauce,vinegar,green chilli sauce and fry for a minute.
• Add cooked noodles and chopped spring onion greens and toss well until it is mixed properly and toss on high flame.

Serve it hot with any manchurian gravy side dish or tomato sauce.

Notes:

• The entire process would be done under 8-10 mins,so be quick while sauteing the vegetables and noodles and also take care not to loose the crunchiness of vegetables.
• You can use white pepper powder or black pepper powder and it is preferred to use freshly ground black pepper in the recipe.
• Be liberal in using oil as it helps the noodles not to turn sticky and in Chinese cooking it is always advisable to use more oil.
• I have used olive oil in the recipe as it gives a nice flavor and even the liberal usage of olive oil does not hurt me as the normal oil does.If you do not have olive oil in hand the best substitute for olive oil is sesame oil in Chinese cooking as sesame oil is primarily used in Chinese cooking as the oil itself has nutty flavor which enhances the taste of Chinese dishes.
  
• In Chinese cooking ajinamoto(tasting salt) is added for extra taste,I do not use it in my cooking and hence not mentioned in the recipe.If you are using it,add 1/2 tsp of ajinamoto while adding salt and sauces to the wok.

Variations:

• You can even add chopped celery to it which gives very nice flavor to the noodles.
• You can even add bokchoy(Chinese greens) while sauteing the other vegetables.
• You can add 2-3 tbsp of schezwan sauce along with other sauces and toss it to make Schezwan noodles.Adjust the spiciness according to your taste.
• You can add red chilli paste along with other sauces and also add 2 tbsp finely chopped garlic in the recipe to make Chilli Garlic noodles.Reduce the amount of vegetables in the recipe and also avoid green chili sauce in the recipe.
  

I am sending this entry to Pari's 'ONLY-Pasta/Noodles/Pizza' event which is guest hosted by
Jeyashri.

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