Bisi Bele Bath Recipe

Bisi bele bath or Bisi bele huli anna is a traditional and most popular dish of Karnataka made with rice, lentils and mixed vegetables. Bisi meaning hot (temperature), bele meaning lentils and huli meaning sour, anna meaning rice. Bisi bele bath is dal and rice cooked together with tamarind and spice powders. As the name suggests it has to be served hot. It tastes best when seasoned in ghee and served hot.

Ingredients:

Raw rice - ¾ cup

Tur dal (pigeon peas) - 1 cup

Bisi Bele Bath Masala Powder - 4 tbsp

Tamarind - 1 small lemon size

Turmeric powder - ¼ tsp

Jaggery - 2 tsp

Oil - 2 tsp
Salt - to taste

Mixed Vegetables to add:

Shallots (sambar onions) - 10 to 15

Tomatoes - 2

Drumstick - 1

Brinjals - 2

Avarakkai (Broad beans) - 8

French beans - 5

Carrot - 1

Capsicum, small - 1

For Seasoning:

Mustard seeds - 1 tsp

Cumin seeds - ½ tsp

Whole dry red chilies - 3

Cashew nuts - 10

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Ghee - 2 to 3 tbsp

Method:

1. Soak tamarind in warm water. Extract pulp and keep aside.

2. Wash tur dal and rice together. Place them in pressure cooker, add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release.

3. Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside.

4. Heat a pan with 2 tsp oil. Add shallots (sambar onions) and sauté till pink. Add rest of the vegetables and cook over low flame for 2-3 mins stirring well.

5. Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins. Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove.

6. Open the pressure cooker, add salt and mash the rice and tur dal well. Transfer the cooked vegetables along with the water, 4 tbsp bisi bele bath masala powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably.

7. Heat a pan with ghee. Add mustard seeds and let it splutter. Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown. Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp.

8. Pour this tempering over the simmering rice and mix well.  Switch off stove.

Bisi Bele Bath is ready to be served. Scoop some onto the plate. Drizzle more ghee on top. Serve piping hot with potato chips or kara boondhi.

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Garlic Rasam (South Indian Garlic Soup)

Garlic rasam recipe - spiced, sour rasam made seasoned with garlic and spices.

I prepare this rasam at least once in a week. It can be had with hot rice topped with ghee or as an starter. It is very useful for common cold, sore throat, loss of hankering and fever. When somebody experiences any of the above side effects in my home, then this rasam will appearance in our table. Garlic has been used for its gainful impacts for a great many years. It is said to be a natural antibiotic and a blood cleanser. It helps in lowering blood pressure. Black pepper additionally has numerous therapeutic advantages, aside from giving taste and flavor to the dishes. It is an excellent source of manganese, a very good source of iron, vitamin K, and a good source of dietary fiber. This Simple Garlic Rasam is a combination of garlic and pepper has many medicinal benefits. It is a good home remedy for common cold, sore throat and fever. This can be had even on ordinary days. It can be prepared in a jiffy and taste delicious. Today we will learn how to make garlic rasam following this simple recipe.

Ingredients:

Tamarind puree - 1 large cup

A few chopped coriander leaves

Salt to taste

For Masala

Pepper - 2 tbsp.

Cumin seeds - 2 tbsp.

Green chilli - 3

For Tempering

Mustard seeds - 1/2 tbsp.

Red chilli - 3

A few Curry leaves

Asafoetida powder - 1/4 tbsp.

Turmeric powder - 1/4 tbsp.

Tomato - 1 chopped

Garlic - 6 to 7 crushed

Method:

1. Add the pepper, cumin seeds, green chillies and grind it to make a coarse masala.

2. Mix this masala into the diluted tamarind puree.

3. Boil it for a few minutes.

4. Meanwhile, to temper the ingredients: Heat a tbsp. of oil; add mustard seeds, red chillies, curry leaves, asafoetida powder, turmeric powder and tomatoes.

5. Add Pounded garlic, salt and mix it well.

6. Once the mixture is under the flame, boiling, for about five minutes, turn off the stove and add it to the tempering.

7. Let it boil for a couple of minutes till the raw smell goes out

8. The garilc rasam is ready to be served & garnish it with chopped coriander leaves.

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