Bisibelebath 2 - Leftover special

Well this is something my MIL made last week using the left over Pongal she made for breakfast. She finished all the cooking work in the morning along with the breakfast work and we went out for shopping. She forgot to keep rice and when we returned after all those shopping trips, we both were really tired and we all were hungry and the kids became cranky. Since she had made eggplant sambar and godhsu as side dish for pongal, she said she will make quick bisibelebath with leftover pongal. I was not sure how it will come out but she was very confident and she started making arrangements for making the dish. I am just gonna give the quantity of pongal, godhsu and sambar she used to make this. Hope this will help...

Ingredients:-

1. Pongal - 3 cups (leftover finished pongal)
2. Godhsu - 1/4 cup (leftover)
3. Sambar - 1/2 cup (finished samabr)
4. Garam masala - 3/4 teaspoon
5. Salt to taste (if necessary)

For Seasoning:-

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Red chillies - 2
4. Cashewnuts - few
5. curry leaves - to garnish.

Heat a pan, put the godhsu (tomato & onion godhsu), add required amount of water and let it boil for another couple of minutes. Now add sambar, garam masala powder and salt (if necessary) and let everything mix and boil for few minutes. Now add the leftover pongal to the mixture and mix everything well and let it cook for another 5 to 7 minutes. Add water according to the required consistency. Turn off the stove and keep it aside. Now seasoning for this rice is purely optional because, we would have seasoned pongal, godhsu and also sambar. In order to add some more taste, we can season this with cashews. Fry cashew nuts to golden brown and pour it on top of the rice and garnish it with curry leaves. Frankly speaking friends, the taste of this bisibelebath was much better than the original one we do. It was really good along with the cumin and pepper taste.

Drumstick dhall

This is something my MIL made couple of weeks back for lunch along with some sambar and curry. She made this as a side dish. I took the picture but didn't get time to write the post. I was just watching her when she made this dhall. It was super easy and was very delicious.

Ingredients:-

1. Drumstick - 2 or 3 (acc to required quantity)
2. Moong dhall - 1 1/2 cups
3. Turmeric powder - 1/2 tsp
4. Black pepper powder - 1 to 1 1/2 tsp (acc to taste)
5. Cumin powder - 1 tsp
6. Salt to taste
7. oil - 1 tsp
8. mustard seeds - 1/2 tsp
9. urad dhall - 1 tsp
10. red chillies - 2 (acc to taste)
11. Asafoetida powder - few pinches
12. Curry leaves - few

Cook drumstick and moong dhall separately on stove top adding turmeric powder in both. Do not cook the dhall in pressure cooker(which I do every time to save time). Once both drumstick and dhall is 3/4th cooked, mix it in a same pan and add salt, pepper and cumin (can also use the mixture of pepper and cumin powder) powder. Let everything mix together and cook for another 5 to 7 minutes. Add water according to the required consistency. Turn off the stove when the raw smell of pepper and cumin goes. In a separate pan, pre heat oil, splutter mustard seeds, fry uradh dhall, red chillies and asafoetida, to golden brown and pour it on top of the dhall. Garnish it with curry leaves. I had this along with rice in the morning and also as a side dish with roti in the evening.

 This dhall goes to CMT - Dhall/Kadi/sambar/rasam hosting by Priya, event by Jagruti.

Break

Hi friends. I will be taking a long break for eight weeks from now. We are leaving to India tomorrow and will be back only in August, I may or may not post recipes during this period. If time permits I will definitely check out the other bloggers recipes. Since my mother in law is the person from whom I learnt cooking, I will ask her to cook some new dishes and try to post it.