Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks

Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Vaal beans/Avarekalu-1 1/2cup

Cowpeas/Black eye beans/Alasande kalu-1/2cup

Soya chunks-11/2cups

Methi leaves/Mentiya soppu-1Bunch

Grated fresh coconut-1/2cup

Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp

Black pepper powder-1/2tsp

Roasted Jeera powder-1/2tsp

Garam masala-1/2tsp

Oil-1Tbsp

Ghee-1Tbsp

Mustard-1tsp

Grated fresh coconut-1/2cup

Lemon juice-1Tbsp

Coriander for garnish

Salt to taste

Method:

1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.

2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.

3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.

4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.

5.Wash and soak the rice for 10-15 minutes.

6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.

7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.

8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.

9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.

10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.

11.Serve hot with Mosaru bajji or plain yoghurt.

Note:

1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.

2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.

3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Vegetable Bhath With Mint And Soya Chunks

Vegetable Bhath is  a wholesome nutritious one pot dish which is very easy to make and you can prepare this for larger crowd for parties and gatherings.This recipe is passed on from my maternal grand mother.Every time I prepare this I remember her for her great cooking. I am planning to share more of her recipes.You can add any veggies,beans and green leafy vegetable of your choice.Hope you enjoy preparing it. 

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Carrot-2

Beans -20-30

Cowpeas/Black eye beans/Alasande kalu

Soya chunks-11/2cups

Mint leaves-fistful
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Oil-1Tbsp
Ghee-1Tbsp
Mustard-1tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

Method:
1.Wash and chop all the vegetables into bite size pieces,finely slice the onions, chop the tomatoes,slit the green chillies and roughly chop the mint leaves and keep it aside.
2.Pressure cook the beans(alasande kalu) and keep it aside.
3.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
4.Wash and soak the rice for 10-15 minutes.
5.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
5.Now add all the veggies and fry for minute then add cooked beans and soya chunks and saute them for a second.
6.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
7.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
8.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
9.Serve hot with Mosaru bajji or plain yoghurt.I served this bhath with curd/yoghurt rice prepared with Brown rice(kempu akki).

Note:
1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Chilli Cheese Toast

Ingredients:
White/Brown bread slices-4
Grated cheddar cheese-1Tbsp
Grated Mozzarella cheese-1Tbsp
Green chilli-1,finely chopped or red chilli flakes
Dried oregano-1/2tsp
Salt to taste
Black pepper powder-1/4tsp
Butter spread/margarine-4tsp(I have used olive spread)

Method:
1.Apply spread on  the bread slices and keep it aside.
2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.
3.Spread this mixture on the two buttered slices then close the other two slices on top press them gently.
4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat for 2-3minutes on each sides until crisp and golden brown.
5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.

Note:
1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.
2.If you want more spice you can add more chillies.
3.Ideal for above 7yrs old kids lunch boxes.
4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.

Banana Ice Lollies/Banana Choco Popsicles

These lollies are inspired from one of the pinterest pins.Ideal for kids parties and as a snack.It is the healthy way to serve fruit to kids.

Ingredients:
Banana's-4
Milk chocolate-200gms (broken into pieces)
Sprinkles(Hundreds and thousands) -as required
wooden popsicle sticks-8(I have used wooden skewers cut into halves)
Wax or parchment paper

Method:
1.Cut a wax paper according to tray size and line paper on the tray.
2.Cut banana's into halves,insert sticks into banana's as lollipop and lay them on a tray lined with wax paper.Keep the tray in the freezer for 1-2 hour's.
3.Melt the chocolate in a microwave  for 2-3 minutes.
4.Take out the frozen banana's from the freezer,dip them in the melted chocolate and coat them well.
5.When its still chocolate is wet sprinkle hundreds and thousands on top of the lollies and lay them on a tray lined with wax paper and freeze them for 1hour.
6.Now its ready to serve.

Note:
1.Instead of sprinkles you can also use chopped nuts.
2.These can be prepared in advance and can be freezed in ziplock bags,freezes upto 2 months.
3.Take out of the freezer and keep it in the refrigerator for half n hour before serving.

Apricot Salsa

Ingredients:
Apricot,firm ripened ones-6
Red bell pepper-1/2 or small one
Fresh or pickled Jalapeno chillies to taste
Fresh coriander-3-4 sprigs
Lemon or Lime juice-1Tbsp or to taste
Sugar-1/2tsp
Salt to taste
Pepper powder-1/2tsp

Method:
1.Remove the seeds from the apricots and finely chop them.
2.Finely chop the bell pepper,jalapeno and coriander.
3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper
mix well.
4.Serve with Tortilla chips or any chips of your choice.

Note:
1.Choose the apricots which are firm and ripen.
2.You can also try this recipe with peaches and nectarines.
3.If the apricots are sour add sugar and lime juice adjust more or 
less accordingly.

Mixed Berries Muffin With Yoghurt

Ingredient:
Yogurt-1cup/240ml
Large egg-1,lightly beaten
Sunflower or Vegetable oil-1/3 cup/80ml
All purpose flour-2cups/260gms
Granulated white sugar-1/2cup/100gms
Baking powder-1 1/4tsp
Baking soda-1/2tsp
Salt- 1/4tsp
Vanilla extract-1/2tsp
Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)

Method:
1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.
2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.
3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.
4.Gently stir the berries with little flour and keep it aside.
5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.
6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.
7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin  just comes out clean.
8.Transfer to wire rack and let cool  and then serve.

Note:
1.I have used fresh Berries,you can use frozen ones also,but don't defrost.
2.You can use any berries.I have used Raspberries and Blueberries.
3.Always make sure to position the tray of a cake or muffin on to the centre
 rack of the oven.
4.Yields 24 small muffins.
Source:Joy of Baking.com