Broccoli Patoli

I first read about this dish when a reader commented about this dish on Indira’s blog sometime last year. I tried to recreate the same in my kitchen and it was amazing and has been a regular. Broccoli is easy to eat for me only when I make this dish!

2 head of Broccoli or a packet of cut florets
2 medium sized onions
A pinch of turmeric
1/2 teaspoon of chili powder
Oil, Salt to taste

For the Paste :
1/2 cup of toor dal and chana dal
1×1 piece of ginger
1 teaspoon of cumin seeds
2 green chillies

For the Popu:
1 teaspoon mustard seeds
1 teaspoon of urad dal
A pinch of Asafoetida/hing
1 red chilli
A few curry leaves

1. Wash and pat dry the broccoli and steam exactly for 6 minutes and remove and place in Ice cold water so that they don’t lose the green color

2 soak the Ingredients for the paste in warm water for at least 15-30 minutes and grind into a coarse paste and place in a pressure cooker and cook without a whistle for 8-10 minutes .

3. Do the Popu /tadka/seasoning in a skillet by heating oil and adding urad dal, cumin seeds, mustard seeds, red chilli , curry leaves and hing

4 Add the finely chopped onions and saute until pink, add the steamed broccoli florets, the coarsely ground patoli paste , salt, turmeric and cook until all the ingredients mix well , not more than 5 minutes.

5.Remove and serve hot with rice

Brocolli patoli

Big Birthday Bang – Cool whip Pineapple Dessert

June is a special month for me too.. I’m a June born too :) I couldnt wait to make this wonderful dessert for Meeta and of course, my husband K who really has sweet teeth( note the plural) . You have to see him eating sweets to believe me.

Desserts always dont turn out great for me as I am not much of a dessert eater. I prefer making easy, simple without a lot of stress and mess in the kitchen.

Alright, I first try out the dessert on K and then make a large amount for a potluck or a party I’m hosting. But before I make one,I have butterflies in my stomach, get jittery , yell, cant stand or sit for a long time, get restless, make a hundred calls to be reassured that its ok to have a dessert disaster.

Sometimes, I call a close friend over for moral support too ! That’s how my desserts turn out to be decent enough to enjoy another helping. And you know what? Most potlucks I attend, I’m asked to make a dessert!!

The dessert I decided for the birthday bash is simple and only requires mixing and freezing and can be made in large batches and the best part is .. It cant go wrong! No way!

This is my entry to Meeta’s Monthly Mingle

All you need is

1 can of crushed pineapple
1 15 oz tub of cool whip
1 can of condensed milk

For the toppings

1/ 2 can of mango pieces
A few sliced almonds

Mix all the ingredients in a bowl, freeze for 6-8 hours and garnish with almonds and mango pieces(optional) and serve chilled.

Pineapple Dessert

Hyderabadi Qaabooli and Mirchi ka salan with Bell Peppers

According to me Hyderabad is one of India’s finest cities where cultures mix and blend wonderfully. Hyderabad a cosmopolitan city on fast track somehow still retains its leisure. I can still recollect Laad bazaar in my mind’s eye where pearls, the famous hyderabadi glass and stone bangles, the smells of attar and of course Madina hotel which was opened in 1947. Those days we would go shopping for clothes and other goodies near the madina hotel, eat the hyderabadi qabooli with mirchi ka salan and of course the famous sweet double ka meeta and come home happy with bagfuls of goodies and the purse still half full.

Hyderabadi Qabooli is made as dum ka biryani is made, but there are no vegetables used and instead chana dal is used.Onions are used for garnish though.

Ingredients :

1 cup of uncooked basmati rice
1/3 cup of chana dal
1 tsp of finely chopped ginger
1/2 teaspoon og garlic
1 medium sized onion finely chopped
A pinch of turmeric
3 tablespoons of yogurt
1 green chilli finely chopped
1/4 teaspoon of chilli powder
2 teaspoons lemon juice
1 tablespoon of milk
1/2 teaspoon of garam masala
A few sprigs of cilantro
Mint leaves for garnish
Oil, Salt to taste.

Method :
1. Pick the chana dal. soak in water for at least half hour and cook until the grains are tender and whole
2. Cook the basmati rice in the microwave for 2o minutes or in a rice cooker by adding a pinch of salt and oil so that the grains seperate.
3. In a wok , heat oil and saute the onions until brown and keep aside
4. In the same oil, saute garlic and ginger for a minute and add 1 tablespoon of yogurt first until the water is evaporated, keep adding one tablespoon at a time and add green chilies, garam masala, chili powder,salt to taste, cooked chana dal and saute until the dal is coated with the masala.
5. In a large oven proof baking dish , first layer the rice and then pour this mixture and then again cover with another layer of rice and pour milk and lemon juice.
6. garnish with mint and cilantro and cover first with an aluminium foil and then with the baking dish cover .
7. Pre-heat the oven to 375F and bake the rice and mixture for 15 minutes and the dum qabooli is ready.
8. remove the cover and garnish with the brown onions and serve with your choice of raita or Mirchi Ka salan , the best combination you can ever eat!

Mirchi Ka salan with Bell Peppers :

Well, it was ok to give it a shot with sweet bell peppers . There are 2 reasons I would go for this, I love the combination of sweet and sesame and secondly, it looks beautiful. its not at all hot and spicy. Its a mildly sweet dish.

Ingredients :
3 bell peppers
1 cup roasted and ground sesame seeds
1 tablespoon of roasted and coarsely ground peanuts
1 tablespoon of dessicated coconut
1 medium sized finely chopped onion
1/2 teaspoon of dhaniya powder
1 tablespoon tamarind juice
1/2 teaspoon red chili powder
1/4 teaspoon of turmeric
Oil, salt to taste

For the tadka/popu/seasoning
1 teaspoon of Kalonji( nigella seeds)

1/2 teaspoon of cumin seeds

Method :
1. De seed the bell peppers and chop into medium sized chunks, heat oil in a wok and fry until crisp and done .
2. In a wok, heat the oil again and add the nigella and cumin seeds and then add the onions and fry until translucent.
3. Add the bell peppers and then add the sesame peanut and the coconut powder, mix well.
4. Add a cup of water, red chili powder, salt to taste and let it simmer for about 10 minutes.
5. Add the tamarind extract and simmer for another 5 minutes
6 . Remove from heat and serve hot.