BisiBelaBath

It is one of the popular dishes in Karnataka. This is cooked with dals, vegetables, and rice and hopefully it’s a proper complete meal.

After heard the name of this dish from my kannada friend only I realized, yet to post in my blog. The very next day I tried it in my kitchen and liked it so much.

It tastes good when served hot. You can prepare masala and store it in air tight container. 

This goes very well with Potato Masala Fry/ Chicken Varuval/ Fish Fry/ Egg Omlette/ Papad/Onion Raita.

Ingredients

Raw Rice – 1 cup (Soaked)

Toor Dal – 1/2 cup

Chopped Pearl/Small Onion – 1 and 1/2 cups

Chopped Tomatoes – 1 (big)

Chopped Vegetables – 2 cups (Medium sized lengthwise)

(Carrot & Beans)

Chopped Cauliflower – 1 cup (medium sized)

Cubed Potatoes – 1/2 cup

Chopped Capsicum – ¼ cup

Soaked Peas – ¼ cup

Tamarind – lemon sized ball

Ghee – 7 tsp

Salt to taste

(For Masala)

BisiBelaBath

Dry Red Chilli – 10

Coriander Seeds – 3 tsp

Dry Coconut Powder/Roasted Kopra Thengai – 1 cup

Channa Dal/Bengal Gram/Kadalai Paruppu – 4 tsp

Urad Dal – 2 tsp

Cinnamon – 1 inch piece

Cloves – 4

Cardamom – 3

Khus Khus – 1 tsp

Fennugreek Seeds -1/2 tsp

(To Temper)

Mustard Seeds – 1 tsp

Fenugreek Seeds – 1/5 tsp

Hing – ¼ tsp

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Ghee – 2 tsp

Method

Soak toor dal in hot water for about 30 minutes. In pressure cooker add the soaked dal with 3 cups of water until 3 whistles and keep aside. Mash it well.

Heat a tsp of oil, roast the ingredients which are under for Masala and saute it for few minutes. Let it cool down fully and grind it as fine powder. Then keep it aside.

In pressure cooker add rice with 5 cups of water for 6 whistles. The rice should be mushy. Once it done, then mash well and keep it aside.

Soak tamarind in a cup of hot water for 15 minutes. Extract its juice and discard the pulp.

Heat ghee in a pan, add chopped capsicum and sauteed for few sec and keep it aside. This should be crunchy.

Heat a tbsp of oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves. Saute for a seconds and add chopped onions.

Cook until it becomes transparent. Then add the vegetables and saute for a few more min. Sprinkle water and cook for 4-5 minutes.

Now add tamarind extract, needed salt and the bisibelabath masala powder. Then close the lid and keep cook till 2 whistles comes out.

By mean time, add ghee with cooked dal and rice, and then mix well. Then transfer this into masala.It should be evenly. Add few more tsp of ghee.

Garnish this yummy Bisi Bela Bath with capsicums, coriander leaves and serve hot with chips or papads or onion raita.

Ragi/Finger Millet Sweet Porridge

It’s a very popular and healthy recipe. This is well famous especially in village areas of Tamilnadu.

When we take this often, we may feel energetic. For rich taste, you can add fried nuts. This will make this dish tastier than normal.

Ingredients
Finger Millet /Ragi Flour - 1/4 cup
Boiled Milk - 1 cup
Jaggery Powder- 5 tsp

Elachi/Cardamom Powder – a pinch

Salt – a pinch
Fried Mixed Nuts – ¼ cup

Ghee – 1 tsp
Method 

Heat ghee in a pan, add ragi flour and dry roast this until you get nice aroma. And switch off the flame and let it cool down.

In a bowl add ragi flour, salt with 1/4 cup water without any lumps. Then add 1 more cup of water and mix well. 

Cook ragi on medium flame stirring continuosly.

When it starts thickening, add a cup of milk, elachi, jaggery powder and bring it to boil stirring it continuously.

Switch off the flame, and add fried mixed nuts. Then serve warm.

Orange Punch

Ginger gives unique taste to this Orange Punch. The combination of ginger and lemon gives nice taste to this drink. Orange punch has sour taste from lemon juice, sweetness from Oranges.

 

It’s especially good for all occasions and parties. Very good energy drinks for kids too. Your sudden guests will also love this drink!

Ingredients

Oranges – 4

Sugar – 3 tsp

Crushed Ginger – ¼ tsp

Ice Cubes – Few

Water as required

Method

Extract juice from oranges with pulp. Add crushed ginger, Squeeze lemon to the orange juice extracted.

Add sugar and water mix well until sugar is dissolved. 

Keep it aside for 10-15 min until the ginger flavor to blend. 

Then filter and add ice cubes while serving.

Curry Leaf Pepper Chicken Fry

Curry Leaf Pepper Chicken Fry is one of the most wonderful dishes with a combo of flavors from natural Indian spices. The freshly ground pepper corns infused marinated wells of chicken cooked in yummy.

Its lemony flavor and aroma adds that extra kick to the dish and is addictive. Curry leaves have an alluring fragrance that by just crushing the leaf between your fingers, gives a pungent citrus scent.

This amazing spice called curry leaves, karivepaaku, karipatta or kariveppillai in India can singularly dominate its fragrance into the dish highlighting its taste and flavours within the dish.

It is one of the most essential magical herbs largely used in South Indian cooking.

This chicken preparation is very yummy, finger licking and exotic dish that tastes extremely well with rice, roti or chapatti. 

Ingredients

Chicken Leg Pieces – 6

Curry Leaves – 1 cup

Fresh Ground Pepper – 5 tsp

Ginger Garlic Paste – 1 tsp

Rice Flour – 2 tsp

Corn Flour – 2 tsp

Lemon Juice – 2 tsp

Salt to taste

Oil for deep fry

Method

Wash and clean the chicken pieces and make it as slices by using knife.

In a bowl, add chicken pieces, salt and ginger garlic paste then mix well for at least 2 to 3 min.

In a pan, dry roast curry leaves and peppercorns separately. Then make it as coarse powder.

Add this coarse powder into chicken pieces and mix well. Let it be for 2 to 3 hours.

Add corn flour, rice flour and marinate well with this lemon juice. And keep this mix for another 10 min.

Heat oil in a pan, add the chicken pieces and deep fry. Remove the excess oil.

Serve with chopped onions and lemon pieces.

Kandathippili Rasam

Kandathippili is medicinal food. It’s also called as Indian Long Pepper. This is my first time dish with kandathippli. But this rasam came out very well. The aroma from this rasam is really superb!

It helps to prevent cold, sore throat, body pain, fever and for indigestion. If u get this spices try to make this healthy rasam. It’s really good for health. This goes well with papad and toor dal thuvaiyal.

Ingredients

Chopped Tomatoes – 1 (medium)

Tamarind – Lemon sized ball

Salt to taste

Chopped Coriander Leaves

(To Roast & Grind)

Kandathippili – 1 tsp

Red Chilli – 3

Pepper – ½ tsp                         

Cumin Seeds – ½ tsp

Fenugreek Seeds – ¼ tsp

Grated Coconut – 3 tsp

Coriander Seeds – 2 tsp

Toor Dal – 3 tsp
 

(To Temper)

Ghee – 2 tsp

Hng – ¼ tsp

Chopped Curry Leaves – few

Mustard Seeds – 1 tsp

Method

Soak tamarind in hot water for about 20 minutes and extract the juice and keep it aside. 

Heat ghee in a pan and fry the ingredients one by one which are given in the “To Roast and Grind” and saute it for few min and grind it as fine powder.

In that same pan, add the chopped tomato, salt and sauté this till it becomes mushy. 

Now add extracted tamarind juice, and water into it. Boil this for 2 minute.

After boiling adds the ground mixture to it let them boil until it bubbles out.

Heat ghee in a pan, add dry red chilli. Let it be for few sec. Now add mustard seeds, hing, chopped curry leaves and saute it for few sec. And transfer this into rasam.

Serve hot with steamed rice!

Carrot Juice

Carrot Juice is a healthy and nutritious juice. This is surprisingly sweet, yummy and healthful. This has very nice flavor and looks beautiful. This should contain a great deal of vitamins and minerals.

It helps to improve digestion, eyesight, prevent cancer, and regulate blood sugar. It is able to help with dry skin problems.

This can also help balance your blood acidity.

Ingredients

Carrot – 6

Sugar – 2 tsp

Chilled Water – 1/5 cup

Ice Cubes – few

Lemon Juice - 5 tsp

Ginger – ¼ inch piece

Salt a pinch

Method

Clean and wash carrots and peel of the skin. And chop into small pieces and add into blender.

Add chilled water, sugar, salt and ginger pieces and blend it well until smooth.

Squeeze lemon juice and add ice cubes. Then serve chilled!

Rasmalai

This is a very popular Bengali sweet. Rasmalai is actually soaked in rich saffron flavored rabri. I am a great fan of Rasmalai from my childhood. But when I prepared this in my kitchen, I wondered and very excited. Allow rasmalai in rabri for absorb well to give more taste.

This great dish is usually prepared on special occasions and festival times. We loved and I hope you can also enjoy with this yummy dessert.

Ingredients

Rasgullas – 20

Milk – 2 ltrs

Ghee – 2 tsp

Sugar – 1 ½ cups

Chopped Nuts - 5 tsp

Rose Water - 1 tsp

Saffron – a pinch

Cardamom Powder – 1 tsp

Method

In a wide vessel, heat 1 tsp of ghee and add milk. Bring to boil and reduce to low flame.

Keep stirring till the milk starts thickening and reduced to half. In a bowl add 2 tsp of milk and add saffron then mix well and keep it aside.

Now add the saffron milk to the boiling milk. Add the sugar, cardamom powder, and rose water and keep stirring.

This is called as rabri (It’s nothing but thickening the milk).

In a pan, melt ghee and add mixed nuts and fry for few seconds. Add this fried nuts into thicken milk and mix well.

At this stage, you add rasgullas and let it cook on low flame for few min.

Then switch off the flame and let allows the rasgullas to absorb the milk.

Now Rasamalai is ready to serve!!!