March 21, 2016

Bisi bele bhath recipe - Karnataka style bisi bele bhath

Bisibele bhath is a scrumptious dish prepared with the perfect proportion of rice, toor dal and vegetables. In this bhath, all the ingredients are cooked in a typical way to bring out the authentic bisibele bhath taste of  Karnataka. I have used the famous MTR bisible bhath powder which has the perfect blend of  spices that gives the traditional taste and flavor to the bhath. 

This is an excellent healthy meal that you can prepare with loads of vegetables. Like  matar paneer pulao, carrot pulao, vangi bhath, musharoom pulaovegetable biryani, soybeans pulaand palak pulao, this pulav is also a very delicious one pot meal and you can pack it in the lunch box. You can carry it while travelling or this can be cooked as a special fancy meal during weekend to treat your family. Try this authentic,delicious and fuss free bisibele bhath and enjoy. 

Bisi Bele Bhath                               

Prep time : 
Cook time : 
Total time : 
Recipe type : Main Course
Cuisine : Karnataka
Yield : Serves 3 - 4
Author : Vidya Chandrahas

Ingredients 
  • 1/2 cup basmati rice (or any other variety)
  • 1/2 cup toor dal
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp MTR bisi bele bhath powder
  • 1 tbsp tamarind pulp
  • 1/4 cup chopped fresh corianders
  • 1 ½ tsp salt

Vegetables Needed
  • 1 cup chopped fresh beans
  • 1 cup carrot pieces
  • 1 cup cauliflower florets
  • 1 cup capsicum pieces

For the Tempering
  • 1 small onion, thinly sliced
  • 1 sprig curry leaves
  • 1/2 tsp cumin seeds / jeera
  • 1/2 tsp mustard seeds
  • 1 green chilli, chopped
  • 1 ½ tbsp ghee

Method
  1. Wash the carrots, green peas, beans and cauliflower florets separately.
  2.  Peel the carrots and cut them into small pieces.
  3.  Pinch off the tip of beans and cut them into small pieces.
  4. Cut he cauliflower florets into small pieces.
  5.  Boil 4 cups of water in a pan. Put the vegetables and cook until soft. Keep it aside.
  6. Clean the rice and toor dal. Combine the rice and toor dal together. Wash them nicely and put in a cooker vessel.
  7.  Add 2 cups of water and pressure cook till 3 - 4 whistles. Keep it aside.
  8.  Heat the ghee in a large pan and add mustard seeds to it.
  9. When the mustard seeds start spluttering, add the curry leaves, green chillies and jeera. Allow them to crackle.
  10.  Add the onions and saute until translucent.
  11.  Add boiled vegetables and reserve the stock. 
  12. Add the chilli powder, turmeric powder and stir to combine.
  13.  Add the MTR bisibele bhath powder and saute till the raw smell disappears.
  14.  Add the tamarind pulp and mix well.
  15. Add the rice and dal mixture, vegetable stock and salt. Mix well. 
  16. Cook covered on low flame for 10 - 15 minutes or till the rice become mushy. Check in between to prevent it from burning.
  17. Remove the lid and simmer till you get the desired consistency.
  18.  Add the fresh corianders and mix well.
  19.  Serve hot with papad, raita and pickles.

Bisi bele bhath - step by step pictures

1.  Cut the washed vegetables into small pieces. Boil them in 4 cups of water until soft. Combine together the washed rice and toor dal, add 2 cups of water. Pressure cook till 3 - 4 whistles.

 2.  Heat ghee in a pan and make a tempering with onion, curry leaves, jeera, mustard seeds and green chillies.

 3.  Saute till the onions are translucent. Add the boiled vegetables to it. Reserve the vegetable stock.

 4.  Add the chilli powder and turmeric powder.

5.  Add the MTR bisi bele bhath powder and saute till the raw smell disappears.

6.   Add the tamarind pulp and mix well.

7.  Add the cooked rice dal mixture.

  8.  Add the vegetable stock. Add salt and mix well.

 9.  Cover with lid and cook on low flame for 10 - 15 minutes.

10.  Open the lid and simmer on low flame till you get the desired consistency. Add the fresh corianders and mix well.

 11.  Serve hot with papad, raita and pickles.

 12.  Bisi bele bhath is ready to serve.

March 11, 2016

Cabbage poriyal recipe - Cabbage sabzi

cabbage poriyal in a serving plate
Cabbage poriyal recipe - Sometimes when I am confused thinking what to cook for side dish, suddenly poriyal flashes in my mind. Cabbage is definitely not a favorite vegetable in my house. But when it is made in a proper way by using fresh coconut, it becomes a tasty accompaniment for rotis and sambar rice. Cabbage is a humble vegetable which is available throughout the year. I always store at least half a kilo of cabbage in my fridge to use it when required. Coconut is abundantly used in South Indian cuisine. Especially, fresh coconut adds extra taste to the poriyal and without coconut, it doesn't taste well. Here is easy and quick poriyal recipe.

Cabbage Poriyal 

Prep time:  
Cook time : 
Total time : 
Recipe Type  Side Dish
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas


Ingredients 
  • 3 cups chopped cabbage
  • 1 cup grated fresh coconut
  • 2 tbsp oil or as required
  • 1 tsp mustard seeds
  • 1 tsp cumin / jeera
  • 1 tsp split black grams / urad dal
  • 3 - 4 green chillies
  • 1 sprig curry leaves
  • 1/4 tsp asafoetida / hing
  • 3/4 tsp turmeric powder / haldi
  • 1 tsp salt or as required

Method
  1. Separate the cabbage leaves and wash them under running water thoroughly.
  2. Chop thinly and set aside.
  3. Place a pan on medium flame and heat oil in it.
  4. Reduce the flame to low and add the mustard seeds. Allow them to splutter.
  5. Then add  cumin seeds and split black grams.
  6. Saute till the split black gram turns light golden brown.
  7. Add the chopped green chillies and fry for a while.
  8. Add the curry leaves and asafoetida. Fry for a while.
  9. Add the cabbage.
  10. Sprinkle the turmeric powder on it. Add salt. Stir well. Sprinkle 1 tbsp of water if required.
  11. Cover the pan with lid and cook on a low flame for 12 - 15 minutes.
  12. Stir in between to prevent it from burning.
  13. Once the cabbage become soft, add the fresh coconut and mix well.
  14. Serve the cabbage poriyal hot with rotis and sambar rice.


Cabbage poriyal - step by step pictures

1.  Ingredients for the tempering.
ingredients for the tempering to make poriyal

2.  Heat oil in pan. Add the mustard seeds to it. When they splutter, add the cumin seeds. Saute for a while. Add  the split black grams.

3.  Fry till the black grams become aromatic and light golden brown.

4.  Add the chopped green chillies, curry leaves and asafoetida one by one.
add the curry leaves, hing, green chillies

5.  Fry  for 30 seconds.
make tempering to make cabbage poriyal

6.  Add the chopped cabbage. Stir to combine.
stir to combine ingredients

7.  Add the turmeric powder and salt.
add cabbage and turmeric powder

8.  Stir to combine. Sprinkle 1 tbsp of water if required.

 9.  Cook covered on low flame for 12 - 15 minutes. Stir in between.

 10.  Open the lid and check. Cook cabbage till soft.
cook cabbage until soft

11.  Add fresh coconut. Mix well till the cabbages and coconut combine well.
add coconut

12.  Cabbage poriyal is ready to serve.
cabbage poriyal is ready to serve


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March 2, 2016

Hara bhara kabab recipe - How to make hara bhara kabab

hara bhara kabab in a serving plate
Hara bhara kabab recipe with step by step pictures - Hara bhara kabab is one of the most popular North Indian snacks. I am always fascinated in making kababs and tikkis. It is made by using spinach, raw banana and gram flour or besan. This kabab is mildly spiced and shallow fried. This is usually served with mint yogurt chutney, tamarind chutney, dates chutney, tomato ketchup or tomato sauce. 

This is one of our favorite snacks.I have used raw bananas instead of potatoes for one solid reason. I had half a dozen of bananas lying idle in the fridge and wanting to make proper use of it. The hara bhara kabab was delicious and  it was hard to guess the ingredients. This kabab can be made with boiled potatoes but it also comes out well with boiled bananas too.

You will not find the difference in taste.You can substitute three boiled potatoes in the place of boiled raw bananas. You can use a tbsp of lemon juice instead of amchur powder. For your convenience, the hara bhara kabab mixture can be prepared well in advance and stored in the fridge to make kababs as and when required.

Hara Bhara Kabab 

Prep time : 
Cook time : 
Total time : 
Recipe type : Snack-Appetizer
Cuisine : North Indian
Yield :Serves 2
Author : Vidya Chandrahas


Ingredients 
  • 3 raw bananas, boiled (or 3 boiled potatoes)
  • 1/2 cup gram flour / besan
  • 1 ½ tsp chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp cumin seeds powder / jeera powder
  • 1/2 tsp garam masala
  • 3/4 tsp amchur powder
  • 1/4 cup chopped coriander leaves
  • 3 green chillies, chopped
  • 1 ½  cup chopped spinach, finely chopped
  • 2 tsp grated ginger
  • 1 heaped tsp salt or as required

Method
  1. Clean and remove the  stems of spinach. Wash the spinach and chop finely.
  2. Wash and slit the skin of raw bananas  till half from one side. Boil them until soft in sufficient water.
  3. Cool and peel the skin. Grate in a plate and set aside.
  4. Put the gram flour in a bowl.
  5. Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
  6. Mix well till all the ingredients combine well.
  7. Add the chopped coriander leaves and green chillies.
  8. Add the chopped spinach and grated ginger. Add the boiled grated banana.
  9. Mix it to a thick and smooth mixture. Use some water if required. The consistency of the mixture should be very thick and smooth.
  10. Heat a pan and apply some oil on it. Make medium sized balls from the kabab mixture. Flatten it with your hand and place it on pan.
  11. Pour some oil from the edges. Cook on medium flame till the base of kababs become firm and crispy. You can also shallow fry them with more oil.
  12. Flip the kababs and spread some more oil from the edges.
  13. Cook till they become crispy and golden brown from both sides.
  14. When both sides become golden brown, flip frequently and cook from both sides for  another 2 minutes.
  15. Serve the hara bhara kabab hot with choice of your dipping sauce.
                                   
Hara bhara kabab - step by step pictures

1.  Chop the spinach finely and set aside. Wash and slit the skin of raw bananas  till half from one side. Boil them in sufficient water till soft. Cool the boiled bananas and then peel and grate in a plate.
grate boiled banana and chop spinach

2.  Put the gram flour in a large bowl.
besan for making hara bhara kabab 

3.  Add the chilli powder, turmeric powder, cumin powder, garam masala, amchur power and salt.
masala added to besan to make  kabab

4.   Mix well till all the ingredients combine well.
mixing the besan and masala for kabab
5.  Add the chopped coriander leaves and green chillies.
fresh coriander, chilli added to make kabab

6.   Add the chopped spinach and grated ginger.
adding spinach and grated ginger

7.   Add the boiled grated banana.
adding boiled banana to make kabab

8.  Mix well to make a thick kabab mixture. Use some water if the mixture is too dry.
mixing ingredients to make kabab mixture

9.  Heat a nonstick pan and apply some oil on it. Take one medium sized kabab mixture balls and slightly flatten it on your palm. Place it on hot pan. Pour some oil from the edges.
 put flattened mixture on hot pan 

10.  Flip the kababs and spread some more oil from the edges. Cook till they become crispy and golden brown from both sides.
 shallow frying the hara bhara kabab

11. When both sides become golden brown, flip frequently and cook for  another 2- 3 minutes.
shallow fry the  hara bhara kabab 

12.  Hara bhara kabab is ready to serve.
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