Buddha Bowl

Buddha Bowl - Simrun Chopra



  • Rice 30g
  • Channa 30g
  • Brinjal 15g
  • Tomato 2 slices
  • Carrot 15g
  • Onion 15g
  • Curd 3 tbsp
  • Zeera ½ tsp
  • Besan flour 1 tbsp
  • Chilli powder ½ tsp
  • Chana masala powder ½ tsp
  • Turmeric powder a pinch
  • Salt as per taste 
  • Oil 1 tbsp

    For chole masala

    Method of preparation

    • Wash and soak chana over night,
    • Pressure cook it for 3 whistles
    • Heat oil in a kadai, add onion, stir fry till they are golden brown, add tomato, and cook for 2 mins
    • Add turmeric powder, chana masala powder and salt 
    • Add the pressure cooked chana and 1 cup water
    • Cook for 10 mins and serve 

    For baingan bhajja

    • Wash and cut brinjal into slices
    • Take a bowl to make bhajja batter
    • Add gram flour, chilli powder, water,  salt and lime juice
    • Mix well
    • Dip the brinjal slices and shallow fry them on a pan
    • Serve hot

    For zeera rice


    • Wash the rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
    • When you are ready to cook, drain all the water from the rice and set the rice aside.
    • Heat oil in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
    • Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

    For carrot onion raita

    • Chop carrot and onions
    • Mix with curd and sprinkle salt
    • Place all the 4 dishes together in the bowl with 2 slices of tomato
    • Serve the buddha bowl hot


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