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.