Poha BisiBeleBath

During our last trip to Mumbai, we made it to Shirdi too. On our return trip to Mumbai from Shirdi, we travelled by the day bus and reached my uncle's house at 10 p.m. We were all tired by the journey and just wanted to have some curd rice (That's the comfort meal especially after a tiresome journey) and hit the bed right away. Our bus was expected to reach by 8:30 p.m. Lalitha mami had made bisibele bath (BBB) and curd rice for dinner. As I said we were in no mood to relish BBB. On first look, the texture of BBB was different and with the taste of the first morsel, I asked what went in the BBB. It was made of poha. Poha has blended in well. I felt BBB with poha was light on stomach too. Here is my version of it with poha. I have followed the same method as I did with broken wheat before.

I washed and pressure cooked poha for 2 whistle. Just add enough water to moisten the poha. Take care to use the thick variety of poha.  Else it will get dissolved on cooking. I used the thick brown variety which is more nutritious too.

I used two cups of poha. Rest of the ingredients are same. The quantity was enough to serve 4. On my first attempt I didnot pressure cook the poha. I soaked it for 15 minutes and drained it. I mixed it along with the veggies and cooked. I felt the poha was dry and not soft and the pressure cooked method gives soft poha and it blends well. You can choose to MW also.

Spicy Chicken Curry

Ingredients:

Chicken- 1/2 kg
Onion- 1
Tomato- 2
Garam masala - 1 tsp
Curry leaves - arc
Coriander leaves -little
Salt - To taste

 Masala powder: 

Chilli powder- 2 tsp
Turmeric powder - 1/4 tsp
Pepper powder -1 /4 tsp
Coriander powder- 1 tsp
Ginger garlic paste - 1 tsp
Curd - 3 tsp

 Preparation  method:

1. Wash & clean the chicken & Marinate chicken  using masala powders & curd for 30 min.
2. Chop onion & tomato into pieces.
3. Add little water,Pressure cook chicken for 5 whistles.
4. Heat 2 tsp of oil in pan,add onions ,curry leaves & saute till golden brown.
5. Add tomatoes,saute till it will become soft.
6. Add garam masala & boiled chicken,mix well.
7. Add required water,cover with lid & reduce the flame.
8.  Allow it to cook for 4-5 min, Garnish with coriander .
9. Serve hot with Roti or Rice.

 

Vepambu Rasam(Neem flower Rasam)

Piping hot Rasam mixed with Rice makes a very comforting and satisfying meal during Winter and Rainy Season. When I am sick, this is the only thing on earth I would want to have.

Neem flower rasam can be made quickly with very few ingredients you usually have on hand.

Ingredients:
Tamarind-Small lime size
Rasam Powder-1/2 tsp
Salt
Hing-1/4 tsp

Seasoning:
Ghee-1 tsp
Dry neem flower-1 tsp
Jeera-1/2 tsp
Red chillies-2
Garlic pods(optional)-2
Curry leaves-a few

Method:
Mix Tamarind with 2 cups of water in a vessel. No need to extract the juice from tamarind. Add salt, hing, rasam powder and boil until the raw smell  is gone(12-15 minutes).
Add 1 more cup of water and boil for another 5 minutes. Turn off the heat.
Do the seasoning and add it to the Rasam.

Note: Fry neem flower till it turns dark brown.
If you don't have neem flower, substitute it with 1 tsp of  pepper-cumin powder(1/2 tsp each) to make Pepper-Cumin Rasam.

Measurements are approximate. You can master the skill of making Sambar/Rasam only with experience.