Bakshaalu/Bobbatlu - Ugaadi Special

Nandana Naama Ugaadi Subhakankshalu !!! Happy Ugaadi !!!

What better way to celebrate Ugaadi than by feasting on Ugaadi Pachchadi and Bakshaalu!

Bakshaalu, also known as Bobbatlu, is a sweet dish made during Ugaadi festival, the Telugu New Year in India.

This is made by blending Chana Dal + Jaggery together & make a stuffing with wheat flour, press it into a Baksham and fry with ghee. And now to the recipe.

Ingredients:

1 Cup - Bellam/Gud/Jaggery (Grated)
1 Cup - Sanaga Pappu/Chana Dal/Bengal Gram
2 Cups - Water (for Chana Dal)
3 - Cardamom Pods (crushed)
1 Cup - Wheat Flour
1/2 Cup - Water (for Wheat Flour)
1 Tbsp - Oil
Ghee/Clarified Butter (for frying)


Method:

* Wash the Chana Dal and pressure cook it with water for 5 whistles.
* When the pressure falls, open the lid and mash the dal into a fine paste.
* Next add Cardamom, Jaggery into the dal and mix. This will make it a bit watery.
* To make the mixture into a solid consistency, put it on a low flame and constantly keep stirring the mixture.
* When the mixture becomes thick like a chapathi dough, turn off the flame and let it cool.
* Make small balls out of the mixture, (the size of a big lemon)

Dal+Jaggery Ball

* Mix the wheat flour with water to make it into a loose chapathi dough.
* Add oil and mix the dough to make it slippery and easy to spread.
* Make little balls out of this dough. (3/4th the size of the ball made with the dal+jaggery mixture).

Flour Ball

* Rub few drops of oil on your palm and put the chapathi dough ball on it and spread evenly on the palm.
*Alternately, rub few drops of oil on a plastic sheet and put the chapathi dough ball on it and spread evenly as shown in the below picture.

Dough spread on a plastic sheet

* Place the dal ball in the middle of it and cover it from all the sides with the chapathi dough.

Before Stuffing

After Stuffing

* Turn the stuffed ball upside down and press it evenly with your fingers into a puri sized Baksham.

Uncooked Baksham

* You can dip your fingers in oil before pressing it. Ensure that the spreading doesn't result in any cracks and the stuffed dal mix doesn't come out.
* Heat a flat, non-stick pan on a medium flame.
* When the pan is hot, spray some ghee on it, place the Baksham on it and let it fry.

Frying The Baksham 

* When it fries on one side, spray some ghee on the other side, turn it and let it fry on the other side.

Fried Baksham

* Transfer it to a serving plate and serve it hot.

Bakshaalu/Bobbatlu

Serves : Makes around 18 Bakshaalu

Serving Suggestions/Tips/Variations:

* If you find grating the jaggery blocks difficult, put them in the microwave for 30 seconds to soften them.
* You can also use sugar instead of Jaggery.
* You can also use all-purpose flour instead of wheat flour.
* You can also use a rolling-pin instead of pressing the stuffed ball with fingers.
* You can also use oil instead of ghee while frying.
* To make it more yummy, serve the Bakshaalu with a teaspoon of ghee spread on it.


Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana

Kaakarakaaya Annam/Karela Rice/Bitter Gourd Rice

Necessity is the mother of invention and this was proven one more time by my husband by inventing this dish! His dislike for Bitter Gourd necessitated and made way for this dish so that he can still eat it and also get the benefits of Bitter Gourd.

Bitter Gourd

Ingredients:

1 Medium Sized Kaakarakaaya/Karela/Bitter Gourd
1 Large Onion (finely chopped)
1/4 Cup - Oil
1/2 Tsp - Pasupu/Haldi/Turmeric Powder
1 Tsp - Red Chilli Powder
3/4 Tsp - Salt (or according to your taste)
1 Tbsp - Chilli Garlic Sauce (tuong ot toi viet.nam)
1 Cup - Regular Rice (Sona Masuri)
2 Cups - Water

Method:

* Wash the rice, add water and cook it.
* Crumble the cooked rice so as to separate them into individual grains.
* Discard the seeds and finely chop the Bitter Gourd
* Heat a large non-stick pan on a medium flame and add oil to it.
* When the oil is hot, add onions, bitter gourd, turmeric powder, 1/4 Tsp salt and saute.
* Continue frying them on a low flame until the onions and bitter gourd turn into golden brown in colour.
* Next add the chilli garlic sauce and the remaining salt and saute on medium flame for 2 minutes.

* Now add the crumbled rice and mix well and it cook for 5 minutes on low flame.

* Serve it hot.

Kaakarakaaya Annam/Karela Rice/Bitter Gourd Rice

Serves : 2-3

Serving Suggestions/Tips/Variations:

* Serve it with a boiled egg (sliced)
* It also goes well with plain yoghurt/curd
* You can also add Cumin and Mustard seeds in the oil before adding onions.

Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana

Beerakaaya Koora/Ridge Gourd (Chinese Okra) Curry

Beerakaaya Koora/Turai/Chinese Okra/Ridge Gourd Curry goes well with Rice and Chapathi/Roti.

Ridge Gourd

Ingredients:

4-5 Long Beerakaaya/Turai/Ridge Gourd/Chinese Okra
1 - Medium Sized Onion, chopped
3 Green Chillis, slit lengthwise
1/4 Cup - Oil
1/2 Cup - Menthakoora/Methi/Fenugreek Leaves (finely chopped)
1/4 Tsp - Jilakara/Jeera/Cumin Seeds
1/4 Tsp - Aavaalu/Sarson/Mustard Seeds
1 Tbsp - Ginger+Garlic Paste
1/4 Tsp - Pasupu/Haldi/Turmeric Powder
1 Tbsp - Red Chilli Powder
1/2 Tsp - Salt (or according to your taste)
Few Coriander leaves/Cilantro (finely chopped)


Method:

* Peel the skin of the Beerakaaya and cut it into small cubes.
* Heat a non-stick pan on a medium flame and add oil to it.
* When the oil is hot, add cumin seeds, mustard seeds and saute.
* When the mustard seeds crackle, add turmeric, ginger+garlic paste and saute till the raw flavour is gone.
* Add the green chillis, onions along with 1/4 Tsp of salt and saute until the onions turn light brown in color.
* Next add the fenugreek leaves and saute till the raw flavour is gone.
* Now add the Beerakaaya, mix well and cover it with a lid and let it cook.

* When the Beerakaaya is half-cooked, add chilli powder, salt  and mix it well.
* Cover it with a lid and cook it on a low flame till it is done.
* Garnish it with coriander and serve.

Beerakaaya Koora/Ridge Gourd/Chinese Okra Curry

Serves : 2-3

Serving Suggestions/Tips/Variations:

* This yields less curry when compared to the amount of raw Beerakaaya used.
* If you use too much of Fenugreek leaves, the curry will become bitter.
* Some use milk in this curry preparation. However, I havn't tried it.
* You can also add coriander powder to spice it up.
* You can use the skin of the Beerakaaya to make a fry or pachchadi. I shall include those recipes too.


Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana

Dosakai Pappu/Yellow Indian Cucumber Dal

This dal is made with Dosakai, the Yellow Indian Cucumber.

Dosakai

Ingredients:

1 Dosakai (cut into small cubes)
1 Tomato (chopped)
1 Medium Sized Onion (chopped)
2 Green Chillis (Chopped)
1/2 Cup - Kandipappu/Toor Dal/Pigeon Pea/Yellow Lentil
1/4 Tsp - Pasupu/Haldi/Turmeric powder
1 Tsp - Red Chilli powder
1/2 Tsp - Salt (or according to your taste)
1 Tsp - Ginger+Garlic paste
1 Cup - Water
1 Sprig - Coriander leaves/Cilantro
1/2 Sprig - Karvepaaku/Curry leaves


For the Thaalimpu/Tadka:

1/4 Tsp - Jilakara/Jeera/Cumin Seeds
1/4 Tsp - Aavaalu/Sarson/Mustard Seeds
2 Garlic Cloves (crushed)
1 Tsp - Oil
1 - Dry Red Chilli
1/2 Sprig - Karvepaaku/Curry leaves
A pinch - Ingua/Hing/Asafoetida

Method:

* Cut the Dosakai into small cubes and discard the seeds away.
* In a pressure cooker, wash the dal and add 1 cup of water, Dosakai, tomato, green chillis, curry leaves, turmeric, ginger+garlic paste, red chilli powder.

* Pressure cook the dal for 5 minutes on medium flame or until you get 3-5 whistles.
* Now add salt, chopped coriander and mix the dal.
* Next add the Thaalimpu to it.
* For the Thaalimpu, take a small pan and heat the oil on medium flame.
* Add red chilli, crushed garlic and cook on a low flame.
* Next add cumin seeds and mustard seeds and cook till the mustard seeds splutter.
* Add asafoetida, curry leafs and cook for a few seconds.

Thaalimpu/Tadka

* Add this to the Dosakai Pappu, mix, cook for 2 minutes and serve.

Dosakai Pappu

Serves : 2

Serving Suggestions/Tips/Variations:

* You can peel the Dosakai before chopping it into cubes
* You can filter the Dosakai seeds and add the juice to the dal before cooking
* For the Thaalimpu, instead of oil, use ghee (clarified unsalted butter) and it tastes yummy

Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana

Mutton Kheema Curry/Minced Meat Curry

Mutton Kheema Curry goes well with rice, roti or any flat bread of your choice. This takes less time to cook when compared to other meat dishes.

Ingredients:

1 Pound - Minced Lamb/Goat Meat
2 Green Chillis (slit lengthwise)
1 Medium Sized Tomato (finely chopped)
1 Large Onion (finely chopped)
1 Cup - Menthakoora/Methi/Fenugreek Leaves (finely chopped)
1.5 Tsp - Salt (or according to your taste)
1/3 Cup - Oil
1 Tbsp - Ginger+Garlic Paste
Whole Garam Masala ( 2 - Cloves, 1" - Cinnamon Stick, 1 - Cardamom)
1/4 - Garam Masala Powder
1/4 Tsp - Shahijeera
1/2 Tsp - Pasupu/Haldi/Turmeric powder
1 Tbsp - Kaaram/Red Chilli Powder
Coriander leaves/Cilantro for garnishing (finely chopped)

Method:

* Heat a non-stick pan on a medium flame and add oil to it.
* When the oil is hot, add shahijeera, whole garam masala and saute.
* Add turmeric and ginger+garlic paste and saute till the raw flavour is gone.
* Add the green chillis, onions along with 1/2 Tsp of salt and saute until the onions turn light brown in color.
* Next add the fenugreek leaves and saute on a low flame till its fried.
* Add the minced meat and cook it on a medium flame in the water oozed out.

* When its half-cooked, add the tomato, remaining salt, red chilli powder, garam masala powder and mix well.

* Cover it with a lid and let it cook until done.
* Garnish it with coriander and serve.

Mutton Kheema Curry/Minced Meat Curry

Serves : 3

Serving Suggestions/Tips/Variations:

* You can add green peas and a chopped potato while cooking.
* You can also add dry coconut powder and coriander powder while cooking.
* We can make many dishes using this Kheema curry as the base. I shall include those recipes soon.

Please try this and let me know your valuable comments at way2theheart@gmail.com

Also, let me know how many hearts you have won serving this dish :-)

Until next time,

Eat & Celebrate Life!
Archana

Saadaa Gobi/Plain Cauliflower Curry

This is a simple, easy to cook cauliflower curry made without much spices, green chillis, ginger, garlic or onions. This is a good option for people who prefer not to use ginger, garlic and onions. I am also not using any water in this recipe as I want the cauliflower to cook in the juice of the tomato and retain its natural flavor, complimented by the tomato.

Ingredients:

1 - Goppuvvu/Gobi/Cauliflower Head (Medium Sized)
1 - Tomato (finely chopped)
1/2 Tsp - Jilakara/Jeera/Cumin Seeds
1/2 Tsp - Aavaalu/Sarson/Mustard Seeds
1/2 Tsp - Pasupu/Haldi/Turmeric Powder
1/2 Tbsp - Red Chilli Powder
1/2 Tsp - Salt (or according to your taste)
1/4 Cup - Oil
Few Coriander/Cilantro leaves for garnishing (finely chopped)

Method:

* Chop the cauliflower into small pieces. (about 2" in length)
* Heat a non-stick pan on medium flame and add oil to it.
* When the oil is hot, add cumin seeds, mustard seeds and turmeric.
* When the mustard seeds splutter, add the cauliflower and saute it.
* Cover it with a lid and let it cook on a medium flame.
* When it is half-cooked, add the tomato, red chilli powder, salt and mix it well.
* Cover it with a lid and let it cook on a low flame until fully cooked.


 

* Garnish it with chopped coriander and serve.

Saadaa Gobi/Plain Cauliflower Curry

Serves: 2

Serving Suggestions/Tips/Variations:

* You can spice it up with jeera or coriander powder.

Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana

Mixed Dals Dosa/Mixed Lentils Dosa

Mixed Dals Dosa is made by grinding different pre-soaked dals/lentils and rice together. This is a nutritious breakfast as we are using different types of lentils in it.

Ingredients:

1/2 Cup - Kandipappu/Toor Dal/Pigeon Pea/Yellow Lentil
1/2 Cup - Minapappu/Urad Dal/Black Gram
1/2 Cup - Sanaga pappu/Chana Dal/Bengal Gram
1/2 Cup - Pesarapappu/Moong Dal/Green Gram
1/2 Cup - Idly Rice or Regular Rice
1 Tsp - Salt (or according to your taste)
6 Cups - Water
1"X2" - Ginger
4 - Green Chillis
Oil to fry

Method:

* Soak all the dals and rice overnight in 6 cups of water.
* Drain the water and in a grinder, grind all of them together along with green chillis and ginger to make a fine dosa batter (add some water while blending and vary the consistency accordingly).

Fine Batter

* Heat a flat pan/skillet on high flame and when the pan is hot, spray some cooking oil and sprinkle some water on it.
* Pour 1/3rd Cup of batter and spread it evenly to make a thin dosa.

* Spray some more oil on the Dosa and cover it with a transparent lid and let it cook on a high flame.

* When the dosa is cooked on one side (around 2-3 minutes) , take off the lid and turn it to cook on the other side.

* Once the dosa is cooked on both the sides, serve it with a pachadi/chutney/dip of your choice.

Mixed Dals Dosa/Mixed Lentils Dosa

Serves: Makes around 15 Dosas

Serving Suggestions/Tips/Variations:

* This Mixed Dal Dosa goes well with the Putnaala Pachadi mentioned in the previous blog.

Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana