Wednesday, December 26, 2012

Bisibelehulianna / Bisibelebath / Spicy Rice& lentils with mixed veggies

This is a rice based nutirtious dish which has its origin in the sate of Karnataka (India). The presence of different kinds of spices and veggies along with the lentils and rice gives a nice flavor. This is a kid friendly dish and especially kid who are reluctant to eat veggies, bisibelebath is a good option. Bisi- bele-bath is actually a phrase in Kannada which means "Hot- Lentil-Rice" and bisi- bele-huli-anna means "Hot-lentil-Tamarind-Rice. Now lets get on to how to cook this dish.

Rice- 1 cup
Toor dal(lentil)- 1/2 cup
mixed veggies - 2 cups (carrots, string beans, peas, potato, chayote squash, drumstick)
Tomato- 1
Tamarind- 1 golf ball size
turmeric- 1/2 tsp
salt to taste

To roast & grind:( bisibelebath powder)
corriander seeds- 3 tsp
cumin- 1 tsp
black peppercorns- 1/2 tsp
fenugreek seeds- 1/2 tsp
red chillies- 6 (adjust to taste)
cinammon- 2 (1inch)
cloves- 4
Marati moggu- 3
chenna dal- 1 tsp
urad dal- 2 tsp
coconut- 1/2 cup (preferably dry)
oil/ ghee(clarified butter)- 1 tsp ( for roasting)

mustard seeds- 1 tsp
cumin seeds- 1/2 tsp
curry leaves- 1 string
cashews- 10
peanuts- 10 (optional)
urad dal- 1tsp
hing 1/4 tsp
Clarified butter/ Ghee- 3 tbsp


Boil the rice, vegetables, dal turmeric with 6 cups of water in a pressure cooker.
Soak the tamarind in water to get 1/2 cup extract. Roast and grind the spices. Once the rice with dal is done add the tamarind juice, salt, bisibelebath powder bring it to boil on a medium flame for 5 minutes. Add 1/2 cup of water if necessary. Turn off the heat. Heat ghee in a small wok. Add mustard, urad dal, chennadal, jeera, cashews peanuts and fry them to make sure that the nuts are not burnt. When the mustard and jeera crack add hing and curry leaves and season it over the bisibelebath. Piping hot bisibelebath is usually served with raita and papad.

Thursday, December 20, 2012

Minty green peas soup

I first heard about this soup from my mom and dad- they relished this soup at a wedding party. Immediately I got inspired to make it. Here goes the recipe for the minty soup.


Frozen peas- 1lb
water/ vegetable broth- 2/12 cups
chopped mint leaves- 3 tbsp
milk- 2 cups
light whipping cream- 1/2 cup
butter- 4 tbsp
salt and fresh ground black pepper to taste
fresh mint to garnish


Melt butter in a large saucepan. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover and let simmer for about 15 minutes.

Remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired.

Swirl in 1 tbsp of whipping cream and fresh mint leaves before serving.

The soup can be served either hot or cold.

Sunday, March 4, 2012

Spinach Vada/Spinach Fritters

Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karnataka, traditionally prepared during festivals and weddings. This lentil based item is often served along with breakfast items like idli, pongal etc or even good with any scrumptious meal. This is a variation of one of the many fritters recipe made especially in the Southern parts of India. Its the same vada with additional ingredients.


¾ cup Urad dal
1 ½ Green Chilli
1 inch Ginger
Salt to taste
¼ tsp Asafoetida
¾ cup spinach
Curry leaves one string
Cilantro few


Wash and soak the lentils for 2-3 hours.
Filter the Soaked Urad dal in a sieve.Grind it with Green chilli,Asafoetida, ginger and salt into a coarse paste. Avoid using any water and only add 1 tsp or so if having trouble grinding it. Drop the blended mixture in a bowl n add the rest of the ingredients .Mix it well till combined.
Take a little dough and shape into a ball.Place it on a well greased Zip Lock bag/ Plastic sheet/ small plate and pat it down to a patty.Poke a hole right in the center with your finger to make a doughnut.
Now carefully transfer this to your hand and drop them in hot oil (med-hot).Turn until well browned.Remove them from oil and drain them on a paper towel .Serve them warm and as soon as possible since they taste the best when made. They go well with almost anything - Coconut chutney, spicy tomato chutney or the most obvious ketchup

You can also Bake at 350 degrees.

Monday, February 20, 2012

Poha Dosa Version 2

Sponge Dosa/Poha Dosa ( Method 2)

Happy New Year !!! It’s been a very long time we have blogged in.. So, I thought to initiate and pull in my fellow bloggers too... Hopefully, We will be posting more recipes often.. Happy blogging.

Though we make various types of dosa, Sponge Dosa/Poha Dosa /Flattened Rice has been my favourite, and especially  the one made from sour buttermilk. Sponge Dosa in fluffy texture inside and crispy on the edges this recipe is a killer when accompanied with coconut chutney, tomato chutney or any pepper gravy .. The interesting part is, it does not require much fermentation after grinding the batter unlike regular dosas/minapattu.

For Attukula Dosa:

2 cups Rice
1/2 Cup Flattened Rice/Poha
¼ Cup Urad Dal
1 ½ tsp Methi Seeds
3 ½ Cups of Butter milk (sour) + 1cup additional required while grinding
A pinch Cooking soda
Salt to taste.
Oil for making Dosa


In a bowl, soak rice, poha, methi seeds in buttermilk. Cover and leave it overnight (about 8 - 10 hours). In a separate bowl soak urad dal for 8 – 10 hrs.. Next morning, grind urad dal first into a smooth batter then add rice mixed ingredients adding more buttermilk if required while grinding so the batter is of pouring consistency (Slightly thicker than dosa batter). Add salt, cooking soda, give it a good stir and set aside covered for 2 hours.

Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.

Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion .Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.

Remove and serve hot with coconut chutney, Pepper gravy ..