BisiBeleBath Karnataka Special !!!!

BisiBeleBath Bisi means (Hot), Bele means (Lentils), Bath means ( Sauce mixed with Rice). It's the wonderful traditional dish for karnataka people's. This dish contains Proteins, Carbohydrates and Vitamins.

Veggies like Carrot, Beans, Potato, Drumstick, Peas, Onion Etc. You can add the veggies whatever you like.

I just wants to share my bisibelebath preparation on my own style. It came out in an awesome way.

It is best to serve with Potato Chips, Vadam and Applam.

Ingredients:

Vegetables - Carrot, Beans, Potato, Drumstick, Peas, Onion.
Raw Rice - 1 Cup
Toor Dal - 1/2 Cup
Turmeric - A pinch
Onion - 10
Tomato - 1
Ghee - 1tbsp
Tamarind - 1 Small Lemon Size
Peas - 1/2 Cup
Salt - As you want

For Masala :

Oil - 1tbsp
Red Chillies - 15
Urad Dal - 1 1/2 tbsp
Bengal Gram - 3 tbsp
Coriander Seeds - 1 1/2 tbsp
Cumin Seeds - 1 1/2 tbsp
Shredded Coconut - 1/2 Cup
Curry Leaves - Few
Cloves - 2
Cinnamon Stick - 1 Small one
Turmeric -1tbsp
Hing - 1tbsp

For Seasoning :

Mustard Seeds - 1tbsp
Urad - 1tbsp
Curry Leaves - 10
Hing - 1tbsp

For Garnishing :

Coriander Leaves - Few

Method Of Preparation :

- Pressure cook  Rice with Toordal together, add a pinch of turmeric and salt. Switch off the gas after you get 3 whistles.

- Soak tamarind for half an hour. In the mean time Chop the veggies and clean well.

- Boil the veggies with a required amount of salt in the kadai. Take it in a plate.

- Now add oil in pan, fry the items which i have mentioned in the Masala. Fry well until you get golden brownish color. Leave it for 10minutes. Grind it well.

- Take kadai pour ghee and add mustard seeds, urad, curry leaves, hing, tomatoes and onions. Fry well for a minute. Now you can pour the Tamarind pulp. Boil it for few minutes then add the cooked veggies.

- Put grinded items in the kadai ( Masala ).

- Add a pinch of turmeric now.

- Let it boil for 5 to 10 minutes. Switch off the gas.

-  Now the mix is ready for rice.

-  Add Ghee to cooked rice and mix it well. Now you can add prepared mix to the rice.

- Mix it well. Garnish with Coriander leaves.

- BisiBeleBath is ready to eat. KaraBoondhi, Papad and Potato Chips are a very good side dishes.

Note:


- This serves for 5 People.

- To get extra taste fry the cashews in the ghee add it in the BBB (BisiBeleBath) while eating.

Fruit Salad

Fruit Salad is very healthy. We can make this salad as a breakfast or evening snack.


I have prepared this for two people.

Ingredients:


Apple - 1
Orange - 1
Pomegranate -1
Green Grapes - Few
Black Grapes - Few
Papaya - Few
Guava - 1
Banana - 2
Honey - 2tbsp (Optional)
Dates Syrup - 1tbsp (Optional)

Method Of Preparation:


- Wash the fruits well.

- Cut all the fruits into small pieces.

- Put the chopped fruits into a bowl.

- Pour honey and dates syrup.

- Mix well.

-Fruit Salad is ready now.

- If you want you can add icecream together, then it will be yummy to eat.

Sweet Kuzhi Paniyaram

Paniyaram is a famous South Indian recipe. You can have this as Snack or Breakfast. We can prepare both Sweet and Sour.

Here i goes with Sweet Paniyaram.

You should have Paniyaran Pan to prepare this recipe.


Ingredients:


Raw Rice - 2 Cup
Boiled Rice - 1Spoon
Urad - 4tbsp
Jaggery - 1 1/2 Cup
Elaichi - 1tbsp
Fenugreek Seeds - 1tbsp
Salt - A Pinch ( To enhance the sweetness)

Method Of Preparation:

- Soak rice, urad and fenugreek for 3 to 4 hours.

- Put it in a grinder.

- Now you can leave for 1 hour.

- Make jaggery into fine powder.

- Keep Kadai in the gas stove. Pour small amount of water and put the jaggery allow this to boil for 5 minutes. Add elachi .

- Now you can pour this to the prepared batter.

- Add a pinch of salt. Mix it well.

- Now the batter is ready.

- Drop oil in each hole one by one and pour the batter. Turn it on both sides to cook well.

- Sweet Paniyaram is ready to eat with Coconut chutney.

- Yummy to Eat.

Kara Kuzhi Paniyaram

Paniyaram is a famous South Indian recipe. We can have this as Snack or Breakfast. Coconut chutney goes very well as a side dish for this paniyaram.

You  should have Kuzhi Paniyaram Pan for the preparation.

Here i goes with "Kara Paniyaram".


Ingredients:


Raw Rice - 2Cup
Boiled Rice - 1spoon
Urad - 4tbsp
Fenugreek Seeds - 1tbsp
Big Onion - 2
Green Chilli - 2
Curry Leaves -10
Hing -1tbp
Mustard seeds - 1tbsp
Bengal Gram - 1tbsp
Urad - 1tbsp
Salt - To taste

Method Of Preparation:

- Soak  rice, urad and fenugreek seeds for 3 to 4 hours.

- Put it in a grinder.

- Now you can leave for 1 hour.

- Keep kadai in the pan, pour the oil and add mustard seeds, urad, hing, curry leaves, Bengal gram, Chilli and onion. Fry well until it becomes golden brownish color.

- Put these to the prepared batter. Add salt and mix it well.

- Now the batter is ready.

- Pour oil to the each hole and drop the prepared batter one by one for each hole. Allow this to cook.

- You should turn on both sides to cook well.

- Now Kara Paniyaram is ready. You can keep it in hot box, so that it will be hot.

- Paniyaram goes very very well with coconut chutney. yummy to eat.

Venn Pongal

Simple Recipe

Ingredients:

Raw Rice - 1 Cup
Moong Dal - 1/2 Cup
Pepper -1tbsp
Jeera - 1tbsp
Green Chilli -1
Turmeric Powder
Ghee - 2-3 tbsp
Curry Leaves - 15
Hing - 1tbsp
Salt - To Taste
Cashewes -Few
Grape - Few

Method Of Preparation:

- Now keep kadai in the gas stove. Pour ghee and add the pepper, jeera and curryleaves. Put these to the cleaned rice.

- Clean rice and moongdal well. Take a vessel and put  rice and moong dal together. Add salt and turmeric powder.

- Keep cooker in the gas stove, in that keep the vessel allow this for 5 whistles.

- After the pressure goes off take the vessel and keep it aside.

- Now keep kadai in the gas stove pour ghee and add cashwes and grape. Fry well until it becomes golden brownish color.

- Venn Pongal is ready now.

Idli Upma

Idli Upma is very easy to prepare. I used to make this upma only with the left-over idlies. You can add a side dish like coconut chutney or sugar.

Ingredients:

Idli - 4 (Left-Over or Fresh)
Small Onion - 6
Red Chillies - 2
Ginger - 1/2 piece
Coriander Leaves - Few
Salt - As you want

For Seasoning:

Oil - 3tbsp
Mustard Seeds - 1tbsp
Urad dal - 1tbsp
Curry Leaves -10
Hing - 1tbsp
Bengal Gram - 1tbsp

Method Of Preparation:

- Cut the idlies and onions into small pieces.

- Keep pan in the gas stove. Pour the oil and put the mustard seeds, urad dal, hing, curryleaves,bengal gram, ginger and onions.

- Fry well, until it comes golden brownish color.

- Now put the smashed idilies and salt together, fry well for 5 to 10 minutes.

- Atlast Garnish with coriander leaves.

- Idli Upma is ready to eat.

Mixed Veggie Foodles

Foodles contains wheat, ragi, corn and rice. It’s good for health. Here the ingredients part is wheat not maida. So it will be healthy for our health. Take twice in a month. Usually we will take idli, dosa for a change try this foodles. I will use the green foodles packet.

I have added veggies for more taste and also for extra health. I had prepared this for one person.You can have this for breakfast or evening tiffan.

Here is my recipe.

Ingredients:

Foodles Packet - 1
Beans - 5
Carrot -1
Green Peas - Few
Capsicum - Half
Tomato - 1
Pepper - 1tbsp
Garam Masala (optional)

Method of Preparation:

- Cut the veggies and clean well with water.

- Keep pan in the gas stove, Pour the oil and put  beans, carrot, green peas, tomato and capsicum.

- Put masala which they given in foodles packet.

- Fry well until the raw smell vanishes.

- Pour 2cups of water.

- Let the veggies have to be cooked well.

- Now add  noodles and close the pan for 5minutes.

- Fry well until water goes off.

- Spread pepper and have the foodles.

- Foodles is ready to eat.

Beans Parupu Usili

Thoor dal contains proteins. It is very tasty and good for health. At least we have to add thoor dal twice in a week. It is a traditional south Indian curry. Generally we can use beans, kothavarangai and avarakai for usili preparation. Today I have an idea to prepare with beans. Some people don’t like beans poriyal, we can make beans poriyal in a different way, like adding thoor dal with beans. Sure they will like this dish. Usili goes very well with morekuzhambu. I used to prepare this side dish for morekuzhambu.

I learnt this dish from my patti.

Let’s move into the preparation of Parupu Usili.



Ingredients:

Beans - 15.
Thoor Dal - 25g.
Red Chilli - 2(if u want spicier you can add 3 to 4).
Hing - 1 tbsp.
Ghee - 2 spoons.
Salt - As u want.

Podi preparation:

Coriander Seeds -1 tbsp.
Red Chilli -1/2.
Raw Rice - ½ tbsp.
Bengal Gram - 2 tbsp.

Method of preparation:

- First soak thoor dal for 1 hour. Then grind the dal, red chilli, hing and salt.

- Grind it like half pieced dal. Then heat the pan, add ghee and put the grinded items.

- Fry until it comes as separate pieces.



- Then take it in a separate bowl. This part is over now.

- Let see about the podi preparation, pour the gingili oil in the pan and put coriander seeds, redchilli, raw rice, bengal gram.

- Fry this well until it comes brownish. Grind the fried items after it becomes cool. Podi is ready now.

- Now come to the beans part.

- Boil beans and take it in a separate bowl.

- Add oil, put mustard seeds, hing, curry leaves then put the beans, podi and salt.



- Fry this well, then add prepared dal and fry for 4 to 5 mintues.




- Usili is ready to eat.

Sweet and Sour Ragi Vermicelli Upma

The preparation of ragi is very easy and it is very healthy too. I prefer Anil brand for preparing ragi. We can take this dish as breakfast or dinner. It’s very easy to prepare in weekdays for office goers. It will take around 20minutes for the preparation.Fat and cholesterol free, and it has proteins, calcium and iron. It’s good with sugar and coconut chutney, so if you see the Anil brand packet in near by grocery shop. Don’t hesitate to buy. Sure! You will like. Now let’s see about sweet ragi and sour ragi preparation.



Ingredients:

Ragi Semiya - 100g
Small Onion - 3 to 4 pieces
Green Chili - 2
Curry Leaves - 10
Mustard Seeds - 1tbsp
Bengal Gram - 1tbsp
Hing - 1tbsp
Shredded Coconut - 1Cup
Salt - As you want.

Preparation of Sweet Ragi:



- Take 2litres of water in a large amount of bowl and put the required quantity of salt.

- Now soak ragi in this water, for 3minutes.

- After 3minutes, drain the water completely.

- Don’t keep more than 3minutes, otherwise it will become loose.

- Now cook this in idli tray for 10minutes.

- After 10minutes take the boiled ragi in a separate bowl.

- Mix the grated coconut with ragi.

- If you want you can add raw gingelly oil and mix.

- Now Sweet Ragi is ready to eat.



Preparation of Sour Ragi:



- Cut the onion and chili in small cubes and keep it aside.

- Take 2litres of water in a large amount of bowl and put the required quantity of salt.

- Now soak ragi in this water, for 3minutes.

- After 3minutes, drain the water completely.

- Don’t keep more than 3minutes, otherwise it will become loose.

- Now cook this in idly tray for 10minutes.

- After 10minutes take the boiled ragi in a separate bowl.

- Keep pan in a gas stove, pour the oil and put the mustard seeds, Bengal gram, hing, onion, and chili and curry leaves.

- Fry well until it becomes golden brownish color.

-  Add cooked ragi vermicelli in the pan and fry well for 3 to 4 minutes.

- Now serve hot.



Note:

- Its good for the sugar patient.

- Serve without sugar for the sugar patient.

Adai Dosa

Adai is the healthy tiffan. At least once a month this needs to be taken. It contains proteins, vitamins and iron. The adai has different varieties of lentils. For pongal and other functions will have adai and aviyal combinations. It is a traditional food to prepare for functions. Adai is one kind of dosa which is thick and crispy. It’s very good for children to increase the immune power.

The best combination for adai is aviyal, jaggery, coconut chuttney and butter.


Ingredients:

Boiled Rice - 1 Cup
Urad Dal - ½ Cup
Thoor dal - 1 Cup
Bengal Gram -1 Cup
Moong Dal -2 tbsp
Raw Rice - 2 tbsp
Small onion - 4
Shredded Coconut - ½ cup
Ginger - Half piece
Curry Leaves - 10
Red Chili - 5
Green Chili - 2
Hing - A pinch
Salt - As you want

Method of Preparation:

- Soak all the dals in a separate bowl for 2 hours.

- Soak boiled rice and raw rice in a separate bowl for 2hours.

- Remove the outer cover for the onion and keep it aside.

- Take shredded coconut in a separate bowl.

- After 2 hours, grind the dals, rice, Red chili, green chili, hing, shredded coconut, ginger, curry leaves, onion and salt together.

- Don’t grind as smooth, it should be crispy.

- Take it in a bowl.

- Now the preparation of adai mavu is ready.

Preparation of batter:



- Heat a griddle and drop the oil. Pour the batter and spread it to make a perfect round shape.

- Don’t make it very thin like ordinary dosa. It should be in thick layer.




- This is a healthy, balanced diet for us.

- Serve adai with aviyal, jaggery, coconut chutney and butter.

- Pick all this side dish or any one from your choice.

Vermicelli Upma (Semiya)

Semiya upma is my favorite tiffan. It is a south Indian food .We can cook this within 20 mintues, often I will cook during the holidays. We can take this as breakfast or dinner. We can also add some vegetables for different taste. I like to add sugar or mango pickle as a side dish to eat. I have tried this two to three times; at the first time semiya got chaos up, third time output is excellent. Ok now let’s see about the preparation of sevai.




Ingredients:

Vermicelli - 100g
Water - 2 tumbler
Beans - 2
Carrot - 1
Tomato - 1
Green Peas - 15
Big Onion - 1
Green chilli - 2
Ginger - Half
Shredded Coconut - 2tbsp
Hing - 1tbsp
Ghee - 2tbsp
Mustard Seeds - 1tbsp
Salt - To Taste
Curry Leaves -10
Coriander Leaves - Few

Method of preparation:
- Cut the vegetables, chili, onion and ginger in small cubes. You can add any other vegetables of your choice.

- I prefer Anil or Bambino brand which is fine roasted.

- Keep the pan in the stove.

- Pour the oil and put the mustard seeds, hing, chili, ginger, curry leaves and onion, fry well for 2 minutes until it comes golden brownish.

- Put the tomato and fry well for 1minute.

- Add all the vegetables and fry for 2 – 3 minutes.

- Once vegetable fried. You can pour 2 tumbler of water.

- Add salt to taste.

- Close the pan for 5 minutes till the vegetable cooked.

- You have to be very careful now, put the sevai and mix well till it boils; then fry deeply until the water dries.

- Now add Ghee and mix well.

- Spread the shredded coconut and fry well for 2mintues.

- Garnish with coriander leaves.

- Simple yummy colorful recipe is hot to serve.





Note:
- Don’t add too much of water. Water proportion, for 100g add 2 tumblers.

- If you want you can add turmeric powder