Showing posts with label Karnataka recipes. Show all posts
Showing posts with label Karnataka recipes. Show all posts

Bisi Bele Bath | Hot Lentil Rice |Authentic Karnataka Cuisine

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Bisi Bele Bath, an authentic dish from Karnataka cuisine is delicious rice prepared with dal/lentils and vegetables are nicely cooked with masala powder. The specially prepared Masala powder has many flavorful and rich tastes which make this dish so special. And, in the end adding the tempering makes this dish super special.  In this recipe, I have used the instant/ready bisi bele bath Masala powder.

Bisi Bele Bath recipe

Try this easy method of Bisi Bele Bath recipe and turn dinner into a special occasion with its mouth-watering aroma and richness. Learn how to make Authentic Karnataka style Bisi Bele Bath dish by following the given step by step recipe.

In Kannada language “Bisi” means Hot “Bele” means dal/lentils and “Bath” means rice. i.e Hot Lentil Rice. 

Bisi Bele Bath recipe


Ingredients:
Rice – 1 cup
Toor Dal /  Split yellow gram - ½ cup

Vegetables:
Onion – ½ cup chopped
Tomato – 1/2 cup chopped
String Beans – ¼ cup chopped
Carrot – ¼ cup chopped
Baby Limo Beans – ¼ cup

Masala Powders:
Bisi Bele Bath Powder – 3 tbsp (Available in Indian Grocery Store)
Red chili Powder – 2 tsp
Turmeric Powder – ¼ tsp
Salt to Taste
Tamarind Juice – 1 tbsp

Seasoning:
Mustard Seeds – 1 tsp
Urud Dal /White Lentils – 1 tsp
Whole Red Chili – 2 nos.
Curry leaves – Few
Hing/ Asafoetida – a Pinch
Ground nuts – ¼ cup
Cashews/ Kaju – few (Optional)
Oil/butter for seasoning

Preparation:
Cook the rice nicely. Rice should be mushy for this recipe. Add more water while cooking. In case, if you forgot to add more water not to worry… I found a simple solution - Take a big mixer jar add cooked rice and cup of water and just run it once…  this makes rice mushy and bit watery. (do this process in batch wise)

Cook the dal/lentils in a pressure cooker and allow them to cool and blend it nicely adding ½ cup of water

Cook all vegetables in pressure cooker. Here I am using simple to fry vegetables, so I am directly cooking in a pan.
                                                 
Easy tip:  In a pressure cooker set the rice , dal and vegetables in a separate utensil and cook. It saves lots of time.

Method:

Heat oil in a pan in medium flame, once oil is hot enough add the onion and saute them till it turns to pink color.  Then add the chopped strings beans and carrot saute them for 1 or 2 minutes or till the vegetables slightly cooked


Add the baby lima beans and tomato and cook them for 2 more minutes or till all vegetables are cooked nicely. (Lima beans give extra taste to this dish.)







Add blended dal mixture, salt, turmeric powder, red chili powder, bisi bele bath powder, tamarind juice and 2 cups of water





Mix it nicely and cook them till all raw masala powder smell disappears









Add the cooked rice in batch wise and mix the rice with gravy. 






Gravy rice should be little bit watery consistent not as dry rice.  Adjust the salt, spicy and tanginess and water in this step.





Heat a butter for seasoning, add the mustard seeds and urad dal/white lentils and allow them to crack, add curry leaves, hing, and red chili and fry for 1 minute and add the roasted ground nuts and mix it nicely with seasoning oil and dunk this tempering on top of gravy rice mixture.




Serving: Serve with onion tomato raita and roasted papad. Enjoy this simple divine dinner.



Note
For this recipe, rice should be nicely cooked in a mushy way. This gives nice smooth and soft texture to bisi bele bath

You can add vegetables other than above are like green peas, capsicum (green), chayote squash (chow chow), cauliflower florets and  turnips.

If you are using raw groundnuts then cook them with rice.

If you are good at pressure cooker handling, you can do all above steps in cooker itself. Just make sure not to burn the rice mixture.


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Mysore Masala Dosa

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Mysore Masala Dosa, as it implies itself, it is an authentic dish from Mysore cuisine. Yes it is different in taste than the regular Masala Dosa. The dosa batter is prepared by mixture of 2 types of rice, flattened rice and Bengal gram not used the Urud Dal/ Black gram. This batter gives the different taste and awesome rich color to the dosa. The Special touch  is smearing red chutney over dosa and covering with potato curry topping with butter makes it irresistible taste. Learn how to make this authentic dish by following the given step by step recipe.


Batter Ingredient  & Method
                                                                                                                                             
Boiled Rice – 1.5 cups
Raw Rice – ½ cup
Flattened Rice/Aval/Poha – 1 cup
Chana Dal/ Kadalai Paruppu/Bengal Gram Split – 2 tbsp
Methi/ Fenugreek Seeds – ½ tsp
Salt to Taste


Method:

Step 01) Soak both rice, kadalai paruppu and methi together for 5 to 6 hours
Step 02) while grinding, add salt and washed aval/poha and grind it nicely
Step 03)  Keep it overnight for fermentation.



Red Chili Chutney Ingredients:

Whole Red Chilies – 6 to 7 nos.

Garlic Flakes – 3 to 4 Nos.
Onion chopped – 1 tbsp (optional)
Roasted Gram/ Pottu Kadalai – 1 tbsp
Salt to Taste







Method:
Step 01) Soak the red chilies in warm water for 10 minutes

Step 02) Add all above ingredients into a mixer jar blend it for a minute and then add the soaked chilies and blend till smooth paste




Potato Masala Ingredients:

Potato – 2 to 3 nos (big)
Onion – 1 big size
Ginger grated – ½ tsp (optional)
Green Chilies – 2 to 3 nos.
Curry Leaves - Few
Turmeric Powder – ½ tsp
Salt to Taste

~ For Seasoning:
Mustard Seeds – 1 tsp
Bengal Gram Split – 1 tsp

Method:

Step 01) Boil the potatoes in microwave or in pressure cooker. Let them cool and then peel the outer skin and smash it moderately, not so smooth paste nor so big bite size chunks

Step 02) Add turmeric and salt to the potato and mix it nicely

Step 03) Heat a pan with 1 tbsp of oil, add mustard seeds and Bengal gram split allow them to splutter

Step 04) Add onion (chop them into lengthwise instead of dice for this sabji) and fry them for a minute

Step 05) Add ginger (optional), chopped green chilies and curry leaves and fry them till onion turns into pink (don’t fry the onion to much)

Step 06) Add potato and mix it nicely for 2 more minutes and turns off the gas

How to Make Dosa:

 Step 01) Heat a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee(clarified butter)/butter to one sides of the Dosa.

Step 02)  Turn into other side, slight cook and take one tbsp of red chili chutney and spread over the dosa

 

Step 03) Place the potato masala sabji in center of the dosa and cover it as per pic.

 

Serving: Serve with coconut chutney or onion tomato chutney and for extra spiciness you can serve red chili chutney too. Enjoy the authentic style of Mysore Masala Dosa.


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Ragi Mudde and Soppina Saaru/Huli

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Other main crops like wheat, Rice, Corn etc.,  In India, finger millet (locally called as Ragi, Nachani, Kezhvaragu) is mostly grown and leading producer in state of Karnataka. We can prepare from Ragi all kinds of dishes like Dosa, Idli, Roti, Chapati, Porridge, Cake, Puddings, Laddu and Cookies. One such simple dish is Ragi Balls/Ragi Mudde (ರಾಗಿ ಮುದ್ದೆ) is a very popular Karnataka dish. Ragi Mudde which is prepared by cooking the Ragi flour with water to achieve dough like consistency. Which is then rolled into 'balls' of desired size and consumed with Sambar or Soppina Saaru/Huli. Here is how to make this delicious super healthy mudde/balls at home with this easy recipe.



As per Wikipedia, the  nutrition value of Finger millet is very high in calcium, rich in iron and fiber, and has better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly. So add this in weekly menu list to get most health benefits. 


Ragi Mudde

Ingredients:

  • Ragi/ Finger Millet Flour – 1 cup
  • Salt – 1tsp
  • Water

Method:

Step 01) Take a bowl and add ragi flour/finger millet flour and salt without lumps mix it with 1 cup of water 

Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1/2 cup of water and bring to boil. Keep the flame in medium and then add the ragi flour mixture leave it for 2 minutes or when it starts bubbling stir it  

Step 03) Keep the flame in low and cook them for about 10 minutes. Stirring the dough make sure it should not stick to the pan or burned the dough. Touch your fingers in cold water (care full not to burn your fingers while touching the mudde) and pinch a small ball from the dough for taste. The ragi ball should not be rubbery in texture, if so keep cooking the ragi ball till you achieve the proper stage that is it should not stick to your teeth and it makes nice shiny dough.


Soppina Saaru

Ingredients:

  • Palak/Spinach or any available green leaves – 2 to 3 Cups (chopped)
  • Onion – 1 Big Size
  • Tomato – 1 Medium

~ For Seasoning:
  • Mustard Seeds - 1 tsp
  • Urud Dal / White gram Split - 1 tsp
  • Garlic – 3 Flakes
  • Green Chili - 1 no.

~ For Masala Powders:
  • Imli/Puli/Tamarind Juice – ½ cup
  • Turmeric Powder – ½ tsp
  • Sambar Powder – 2 tsp
  • Hing/ Asafetida – Pinch
  • Jaggery (Sweetener from sugar cane juice) – small piece
  • Salt to Taste

Method:


Step 01) Wash and chop the spinach or any other available green leaves (Keerai varieties) 
Step 02) Put a reasonable pan, heat oil for seasoning and add the seasoning seeds, garlic, green chili and allow them to splutter
Step 03) Add onion fry till pink and add tomato and saute them till it turns mushy.
Step 04) Add the palak/Spinach and cook them till becomes ¼ of its size 
Step 05) Add the tamarind juice and all the masala powders, jaggery, salt and 1 cup of water and bring them to boil

Isn't it so easy to prepare?  Enjoy the simple and healthy Soppina Saaru:)


 

 


Serving:  Soppina Saaru/Huli is the best combination for Ragi Mudde.



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