Malabar Spinach Patrode (Basale Patrode)

Patrode is steam cooked dish where  rice is mixed with colocasia leaves along with some spices. Since I couldn't find  cococasia leaves at my place , I have used Malabar spinach.( Read health benefits of malabar spinach ).

 Usually Patrode is prepared by grinding Rice along with spice mixture, then batter is spread on colocasia leaf, over that another leaf is kept and again batter to be spread on the leaf & this process to be continued for 4-5 leaf. Then rolling the leaves  & steam cooking. Once its cooked, then cut into small pieces. Then serve with chutney, sambar or prepare Upkari  by adding grated coconut & tempering of your choice. This process is very tedious & you should be very careful while spreading and rolling.

Hence I usually prepare patrode using below mentioned easy method.

Spreading batter on banana leaf.

Covering the batter by folding the leaf for steam cooking.

Just after steam cook

A portion of cooked patrode

Slices of cooked Patrode

Shallow fried slices of Patrode for  enhanced taste/Aroma

Ingredients:

Idly Rice : 3 Cups
Malabar Spinach : 15-20 leaves
Tamarind : One big lemon sized
Coriander Seeds : 2 Spoons
Jeera/ cumin seeds : 1 Spoon
Byadagi Chilli : According to spiciness required
Turmeric Powder : 1/2 Spoon
Asafoetida : 1/4 Spoon
Salt : According to taste
Oil : for shallow frying

Banana Leaf : For cooking the batter 

Method :

1. Wash & Soak rice overnight.
2. Grind soaked rice along with coriander seeds, jeera seeds, byadagi chilli, turmeric powder, tamarind ,asafoetida & salt to smooth batter with little water. (The consistency should be such that , the batter should be able to place on banana leaf . The smoothness of the batter is similar to idli batter)
3. Wash & chop malabar spinach into small pieces.
4. Add chopped malabar spinach to the batter & mix well.
5. Now place one spoon of batter on banana leaf & cover the batter by folding the leaf.
6. Repeat step 5 for the entire batter.
7. Now steam cook for about 20-25 minutes / till batter cooked properly.
8. Take out the steam cooked patrode. Its ready to serve with chutney / sambar.
9. Or else you can make slices & shallow fry on tawa with little oil for few minutes (2-3 minutes), on both sides & serve hot with chutney / sambar. You can even have it without any side dish.

Note :

• If you don't have banana leaf , you can just pour the batter on greased plate / idli set. Then  steam cook as usual.

Bisibele Bath (ಬಿಸಿಬೇಳೆಬಾತ್ )

Bisibelebath means hot lentil (dal) rice dish, which is common breakfast recipe in Karnataka. Bisibelebath is the rice dish where rice is cooked with lentil (dal), vegetables & spices.

Usually bisibelebath is prepared using Toor dal. Since I don't like toor dal flavour I use other variety of  dals. Also rice can be replace by either thick poha (beaten rice) or broken wheat or oats.

Ingredients:

Rice : 1 Cup
Split green moong dal : 1/4 Cup
Masoor dal : 1/2 Cup
Yellow moong dal : 1/4 Cup

Bisibelebath Masala :

Coriander seeds : 2 Spoon
Urad dal : 1 Spoon
Cumin seeds : 1/2 Spoon
Fenugreek seeds : 1/4 Spoon
Fennel seeds : 2 Spoon
Star anise : 1-2 Nos
Cardamom : 5-7 Nos
Cinnamon : 1" piece - 2 Nos
Cloves : 5-6 Nos
Grated coconut : 1 Cup
Byadi Chilli : 3 Nos(Adjust according to taste)
Cooking oil : 2 Spoons

Vegetables :
Onion : 2 Nos
Potato : 1 No
Carrot : 2 Nos
Green Leaves : 1 Cup (Optional)
Beans : 10-15 Nos
Tomato : 2 Nos
Capsicum : 1 No (Medium size)
Brinjal (Long) : 1 No (Optional)
Green peas : 1/2 Cup (Fresh or soaked) (Optional)


Salt
Jaggery
Ground nuts : 3 Spoon
Dry coconut pieces : 5-10 Nos
Mustard seeds : 1 Spoon
Cashew nuts : 1/2 Cup
Coriander leaves : 1/4 Cup (Chopped)
Cooking oil : 4 Spoons

Method :

1. Wash rice & lentils, keep aside.
2. Chop all vegetables separately & keep them aside.
3. Roast all ingredients of  Bisibelebath Masala with little oil & grind till smooth paste; If required add water.
4. In a pressure cooker, heat oil , add mustards seeds, while they splutter add groundnuts, once ground nuts are fried add dry coconut, cashew nuts & chopped onions. Sauté till onion turns pink.
5. Add chopped potatoes & sauté.
6. Add chopped carrot, beans,green peas, Capsicum, brinjal & green leaves; sauté.
7. Add chopped tomatoes & mix well.
8. Add washed rice, dal & bisibelebath masala paste & mix well.
9. Add 10-11 cups of water, add salt & jaggery. Close the lid .
10. Cook for about 7-8 whistles. Switch of the flame.
11. Once the pressure released, open the lid, mix well.
12. Garnish with coriander leaves.
13. Serve hot with boondies/Spicy mixture/chips.

Instant Rava idli

The mixer is not working.. Fed up of preparing only rice items from 3 days.. No dose no idli.. No sambar no chutney.. What to prepare for breakfast ? Ohh !! rava Idli.. No grinding is required :)
 It can be served with sagu .. No need for chatni / sambar :)

The traditional rava idli preparation (Brief recipe)  involves much preparation/work. Like grinding urdu dal & keeping it for 5-6 hours for fermentation. And steaming the small rava, then mixing with grinded urdu dal.
Later the batter is cooked in Idli moulds.

This rava idli recipe is very simple & instant one. But the rava size used for this recipe is bigger sized rava.
If the curd used is sour one, Idli will turn out to be little sour.

Ingredients:

Idli Rava (Rave)  :2 Cups
Curd : 3 Cups
Salt : According to taste
Onion : 1 No
Carrot : 1 No
Green leaves( Coriander leaves / Dill leaves ) : 1/2 Cup
Coriander powder : 1 Spoon
Cumin Powder : 1/2 spoon
Chilli powder : Acoording to taste
Any other spice mix : 1 spoon (Optional)
Cooking oil :1/2 cup
Mustard seeds : 1 Spoon
Channa dal : 1 Spoon
Curry Leaves

Method :

1. Heat 1 spoon of oil in tawa , add mustard & channa dal seeds. Once they splutter, add curry leaves & saute. switch off the stove.
2. Chop onions , grate carrots, chop green leaves , add to above seasoning. 
3. Add rava and all spice mix (Coriander powder, cumin powder, any other spice mix, chilli powder). Mix well.
4. Add curd & mix properly. If the rava mix batter becomes too thick, add little water and adjust the consistency. 
5. Add remaining oil & salt to the batter & mix properly.
6. Put spoonful of batter to idli mould, steam them for about 15-20 minutes.
7. Serve hot with sagu.

Note :

• You can use green chillies instead of chilli powder.
• Once the batter is ready, cook immediately. Otherwise rava will absorb all water content from the batter & you need to add again water/curd to get required consistency.
• Since I was running out of green leaves, hence not used in these idlies.
• Use bigger sized rava. i.e Idli rava only.

Split green moong dal khichdi

If you want to feed all veggies & green leaf to your fussy eater little one,khichdi is best choice I feel. Here all veggies & rice/dal is cooked properly, hence  khichdi is so soft , little one can easily chew/swallow. To bribe my little one for every bite he eats, I added his favorite ground nuts & sweet corn.You can try your own choices.Even different types of green leaves also you can add, to enhance taste/flavor /nutrition value.

Ingredients :

Sona masoori  rice: 1/2 Cup

Split Green moong dal : 1/2 Cup

Any other sprouts : 1/4 cup (Optional)

Sweet corn : 1/2 cup (optional)

Potato : 1 No

Ground nuts : 2 spoons

Cooking oil : 2-3 spoons

Onion : 1 No

Tomato : 1 No

Carrot : 1 No (Optional)

Beans : 6-7 Nos (Optional)

Coriander Powder : 1 spoon

Cumin Powder : 1/2 spoon

Chilli Powder : According to taste

Turmeric powder : 1/2 spoon (optional)

mustard seeds : 1 spoon

Coriander leaves (chopped) :1/2 cup

Salt :According to taste

Method :

1. Chop vegetables & keep aside.
2. Peel the skin of potato & cut into small cubes.
3. Heat oil in a pressure cooker, add mustard seeds & ground nuts. Let it splutter.Now add chopped onion, fry till onion turns pink. Add potato & fry for about a minute.
4. Add chopped beans, carrot, sweet corn, mix well.
5. Add coriander powder, cumin powder, turmeric powder & chilli powder. Saute well.
6. Now add coriander leaves, tomato & sprouts. saute well.
7. Wash rice & Split Green moong dal properly & add to cooker.Mix well
8. Add 4-5 cups of water, add salt. Mix well. Close the lid. 
9. Cook for about 5-6 whistles.
10. Open the lid, once the pressure released completely from the cooker.
11. Serve hot.

Notes :

• Yellow moong dal can be used.
• Instead of coriander leaves, dill leaves can be used.
• You can use ghee instead of cooking oil.
• You can serve with pure ghee.

Khichdi with dill leaves

Chinese thick poha

Ingredients :

Thick poha : 1 Cup
Onion : 1 No
Tomato : 1 No
Capsicum : 1 No
Turmeric Powder : 1/ 2 Spoon
Coriander Powder : 1 Spoon
Cumin Powder : 1/4 Spoon
Chilli Powder : According to taste
Soya sauce : 2 Spoons
Tomato sauce :  2 Spoons
Oregano Spice mix : 1/2 spoon (Optional)
Fennel seeds(saunf) : 1 spoon
Oil : 2 Spoons
Salt : According to taste.

Method:

1. Wash thick poha & keep it soaked in little water for 1/2 an hour.
2. Chop onion, capsicum & tomato; Keep them aside.
3. Heat oil in tawa, add fennel seeds, once it splutters add onions. Fry onions till it turns pink.
4. Add chopped capsicum, fry for 1-2 minutes.
5. Now add turmeric powder, coriander powder, cumin powder,chilli powder & oregano spice mix. Mix properly.
6. Now add chopped tomatos & cook for few minutes till tomato become soft.
7. Add soya sauce & tomato sauce, sauté properly.
8. Add salt & mix well.
9. Now add soaked poha & sauté properly. cook for 2-3 minutes.
10. serve hot.  

Note

• Check before adding salt, since sauce has got little salt content.

Masala neeru dose/dosa (Tellavu )

Neeru dose/dosa (Tellavu - in havyaka kannada) is prepared generally in south canara district of karnataka.  Neeru means water, that is the dosa batter thickness is similar to water thickness. Dose thickness is depends on the batter thickness. If batter is more watery, then the taste of the dose is perfect, soft & thin...

Since my hubby don't like soft neeru dose, I have to make some changes. While grinding the rice I have added coriander powder , chilli powder , jeera powder  & chiroti rawa. You can use your own variety of masala powder. Spreading the dosa on tawa is also another technique.  since the batter is too thin, you have to just pour it over the tawa quickly. I have used non-stick tawa , so it was easy to take out the dosa. If tawa is not non-stick one, apply little oil before spreading dosa.

Ingredients :

Dosa rice : 1 cup
Chiroti rawa : 1/2 cup
Salt : according to taste.
Coriander powder : 2 spoons
Jeera powder : 1/2 spoon
Chilli Powder : 1 spoon
Garam masala (Optional) / or any other masala powder
Chopped vegetables/leaves:  onion/coriander leaves / tomato : For spreading over dosa.

Method:

1. Soak dosa rise overnight.
2. Grind rice with coriander powder , jeera powder , chilli powder ,chiroti rawa, salt with water till very smooth paste.
3. Add some more water & prepare thin batter.
4. Now pour the batter over heated tawa , spread chopped vegetable/leaves over the dosa.
5. Cover the dosa & let dosa leaves the tawa on the sides. 
6. If you want crispier one leave it for some more time.
7. Now take out the dosa from tawa & serve with chutney.

Sprouted fenugreek(methi) seeds rice

Its time to think about health, healthy foods.... I had some sprouts of fenugreek.... So thought of preparing something delicious out of sprouts :)  ..So here comes  Sprouted fenugreek(methi) rice ....

Ingredients :
                 
Rice :1 cup ( Either basmati rice or steam rice)
Sprouted Fenugreek : 1/2 Cup
Onions : 1-2 Nos  (Chopped)
Tomato : 1-2 Nos
Mixed vegetable - 1/2 cup( I have used Carrot & beans , cut in small pieces, You can also use other vegetable like Potato, cauliflower, Peas.. etc)
Peanuts :  2-3 Spoons
Coriander seeds: 1 spoon
Cumin(jeera) seeds : 1 spoon
Urad Dal/seeds : 1spoon
Khus khus(Gasagase) : 2 spoons
Amchur powder : 1 spoon (optional)
Chill Byadagi : 4-5 Nos ( As per taste)
Mustard seeds : 1 spoon
asafoetida(hing) : 1/2 spoon
Cooking oil: 2 spoons
Salt: As per taste


Method :

• Cook Rice & vegetables together in pressure cooker with required amount of water.( I have used 2 1/2 cups of water)
• Roast Coriander seeds, cumin seeds,peanuts, urad dal, chilly,Khus-khus - till peanut splutters.( Make sure not to burn other seeds)
• Add amchur powder & make powder of above roasted seeds & keep it aside.
• Make puree of tomato & keep it aside.
• Take heavy bottomed pan, add mustard seeds & oil. Let  mustard seeds splutter. 
• Add chopped onions, fry till it turns pink.
• Add  asafoetida & Sprouted fenugreek seeds.
• Fry for a second & add tomato puree.Let it cook in medium flame.
• Now add cooked rice & vegetables. Mix properly.
• Add salt as per taste.

Now delicious healthy Sprouted fenugreek(methi) seeds rice is ready to serve. You can also serve rice with Onion- capsicum curry.