Bisi Bele Bhath
Ingredients for the masala:
Dhania: 100gms
Red chillies : 100gms
Chana dal(Bengal gram dhal): 100gms
Urad dhal: 100gms
Dry copra: 100gms
Cinnamon : 10 gms
Marathi moggu: 5 pieces
Cloves: 1 tsp.
Method:
Dry roast all the ingredients except copra separately (as each one will turn pinkish at different temperatures) to a pink color or until a nice aroma emanates from them. Grate the copra and add to the fried ingredients. Grind to a fine powder and store in air-tight jars.
The quantity of red chillies may be increased or decreased according to personal taste.
Making of Bisi Bele Bhath
Bisi Bele Bhath is a very versatile dish and any vegetable can go into it. Though many people don’t use ladies fingers and brinjals (which would turn mushy when cooked) I would say any vegetable would add that extra taste to it. So use any vegetable you like.
The following quantity will suffice for 6 servings.
Ingredients:
Carrot: 50 gms
French beans: 50 gms
Green peas: 50gms
Knol khol: 1 small
Cauliflower: few florets
Potato: 1 medium
Double beans: 50gms
Cabbage: 50 gms
Chayote : 50gms
Tomato: 150 gms
Curry leaves : few sprig
Coriander leaves: few
Fresh coconut: 2 tbsp.
Tamarind : marble size or
Tamarind paste: 1 tsp.
Fresh ground nuts: 2 tbsp.
Rice : 1cup
Toor dal: 1 cup
Bisis bele bath powder: 2 tbsp.
Turmeric powd: 1 tsp.
Jaggery : 20gms.
Salt to taste
For garnish
Ghee: 1 tbsp.
Mustard seeds: 2 tsp.
Red chillies: 2 nos.
Cashew nuts (optional) : few
Hing : 1 tsp.
Method:
The whole meal can be prepared in a pressure cooker in one go.
Soak the ground nuts in water for 2 – 3 hours. Wash and Chop all vegetables to 1” squares. Shell peas and double beans. Wash and drain the rice and dal.
Soak the tamarind in ½ cup of warm water.
Unlike the other “mixed rice preparations” the bisi bele bath should be well cooked and should be in a semi solid consistency.(kozhayae in tamil).Accordingly add 3 cups of water for each cup of rice, 2 cups of water for each cup of dal and one cup of water for each cup of vegetables.
Boil water according to the above proportion in a pressure cooker and add all the vegetables, soaked ground nuts, rice, dal and turmeric powder and close the pressure cooker. Put the weight on when steady steam comes out of the weight valve and cook for 3 whistles. (I usually reduce the heat at the first whistle and allow another whistle in reduced heat and switch off the stove).
Allow the pressure cooker to cool. Open the lid and check if the rice is cooked well and there is enough water content. If not add one more cup of water and boil, adding the jaggery, bisibele bath powder and salt. Extract the juice out of soaked tamarind and add to the boiling rice. Add half the ghee also to the mixture. Boil for 5- 10 mnts stirring well taking care not to burn the contents (this happens because the contents are very sticky). Add the fresh coconut gratings. Switch off the stove and add a few springs of curry leaves.
For garnishing:
Heat the remaining ghee in a pan. When the ghee is hot, add the hing powder, mustard, cashew nuts, broken red chillies and few curry leaves. When the mustard stops spluttering and the cashew nuts turn to a pink color, add the contents to the prepared rice. Garnish with finely cut coriander leaves .
Serve with chips, papad or vadam
Ingredients for the masala:
Dhania: 100gms
Red chillies : 100gms
Chana dal(Bengal gram dhal): 100gms
Urad dhal: 100gms
Dry copra: 100gms
Cinnamon : 10 gms
Marathi moggu: 5 pieces
Cloves: 1 tsp.
Method:
Dry roast all the ingredients except copra separately (as each one will turn pinkish at different temperatures) to a pink color or until a nice aroma emanates from them. Grate the copra and add to the fried ingredients. Grind to a fine powder and store in air-tight jars.
The quantity of red chillies may be increased or decreased according to personal taste.
Making of Bisi Bele Bhath
Bisi Bele Bhath is a very versatile dish and any vegetable can go into it. Though many people don’t use ladies fingers and brinjals (which would turn mushy when cooked) I would say any vegetable would add that extra taste to it. So use any vegetable you like.
The following quantity will suffice for 6 servings.
Ingredients:
Carrot: 50 gms
French beans: 50 gms
Green peas: 50gms
Knol khol: 1 small
Cauliflower: few florets
Potato: 1 medium
Double beans: 50gms
Cabbage: 50 gms
Chayote : 50gms
Tomato: 150 gms
Curry leaves : few sprig
Coriander leaves: few
Fresh coconut: 2 tbsp.
Tamarind : marble size or
Tamarind paste: 1 tsp.
Fresh ground nuts: 2 tbsp.
Rice : 1cup
Toor dal: 1 cup
Bisis bele bath powder: 2 tbsp.
Turmeric powd: 1 tsp.
Jaggery : 20gms.
Salt to taste
For garnish
Ghee: 1 tbsp.
Mustard seeds: 2 tsp.
Red chillies: 2 nos.
Cashew nuts (optional) : few
Hing : 1 tsp.
Method:
The whole meal can be prepared in a pressure cooker in one go.
Soak the ground nuts in water for 2 – 3 hours. Wash and Chop all vegetables to 1” squares. Shell peas and double beans. Wash and drain the rice and dal.
Soak the tamarind in ½ cup of warm water.
Unlike the other “mixed rice preparations” the bisi bele bath should be well cooked and should be in a semi solid consistency.(kozhayae in tamil).Accordingly add 3 cups of water for each cup of rice, 2 cups of water for each cup of dal and one cup of water for each cup of vegetables.
Boil water according to the above proportion in a pressure cooker and add all the vegetables, soaked ground nuts, rice, dal and turmeric powder and close the pressure cooker. Put the weight on when steady steam comes out of the weight valve and cook for 3 whistles. (I usually reduce the heat at the first whistle and allow another whistle in reduced heat and switch off the stove).
Allow the pressure cooker to cool. Open the lid and check if the rice is cooked well and there is enough water content. If not add one more cup of water and boil, adding the jaggery, bisibele bath powder and salt. Extract the juice out of soaked tamarind and add to the boiling rice. Add half the ghee also to the mixture. Boil for 5- 10 mnts stirring well taking care not to burn the contents (this happens because the contents are very sticky). Add the fresh coconut gratings. Switch off the stove and add a few springs of curry leaves.
For garnishing:
Heat the remaining ghee in a pan. When the ghee is hot, add the hing powder, mustard, cashew nuts, broken red chillies and few curry leaves. When the mustard stops spluttering and the cashew nuts turn to a pink color, add the contents to the prepared rice. Garnish with finely cut coriander leaves .
Serve with chips, papad or vadam
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