05 April 2018

Bisi Bele Baath Karnataka Style

BISI BELE BAATH.

BBB Masala Powder Preparation


  • 4 tsp coriander seeds
  • 4 tsp chana dal
  • 2 tsp urad dal
  • 1 tsp jeera / cumin
  • ¼ tsp methi / fenugreek seeds
  • ½ tsp pepper
  • 3 pods cardamom / elachi
  • 1 inch cinnamon / dalchini
  • 4 cloves / lavang
  • 2 tbsp dry coconut / copra
  • 2 tsp poppy seeds / khus khus
  • 1 tsp sesame seeds / til
  • 1 tsp oil
  • 12 dried kashmiri red chilli
  • few curry leaves
  • pinch of hing / asafoetida
other ingredients:
  • ½ carrot, chopped
  • 5 beans, chopped
  • 2 tbsp matar / peas
  • ½ potato / aloo, cubed
  • 2 tbsp peanuts
  • 2 cups water
  • ¼ tsp turmeric / haldi
  • 1½ tsp salt
  • ¾ cup tamarind extract
  • ½ tsp jaggery / gud
  • ½ onions, petals
  • 1 cup toor dal, cooked
  • 2½ cup rice, cooked
  • 1 cup water
  • 1 tbsp ghee / clarified butter
for tempering:
  • 2 tbsp ghee / clarified butter
  • 1 tsp mustard / rai
  • 1 dried red chilli
  • pinch of hing / asafoetida
  • few curry leaves
  • 10 whole cashew / kaju
firstly, dry roast 4 tsp coriander seeds, 4 tsp chana dal, 2 tsp urad dal, 1 tsp jeera, ¼ tsp methi. Dry roast till the spices turn aromatic, keep aside transferring to blender.
Next, dry roast ½ tsp pepper, 3 pods cardamom, 1 inch cinnamon, 4 cloves, 2 tbsp dry coconut. Dry roast till the spices turn aromatic, keep aside transferring to blender.
Next, Dry roast 2 tsp poppy seeds and 1 tsp sesame seeds. keep aside.
Next, roast 12 dried kashmiri red chilli and few curry leaves with a tsp of oil. Roast till the chillis puffs up and curry leaves turn crisp. transfer to blender.
add in pinch of hing and grind to fine powder without adding any water.

Grind all together for a fine powder.
Bisi Bele Bath masala powder (BBB Powder) is ready. Store in a airtight container for longer shelf life.

PREPARATION OF BISI BELE BAATH.
Firstly, in a large kadai take ½ carrot, 5 beans, 2 tbsp matar, ½ potato and 2 tbsp peanuts.

add in 2 cups water, ¼ tsp turmeric and 1 tsp salt. mix well.
boil for 8 minutes or till veggies gets half cooked.
now add ¾ cup tamarind extract, ½ tsp jaggery and ½ onions.
boil for 10 minutes or till raw smell of tamarind disappears.
further add 1 cup of cooked toor dal and 2½ cup of cooked rice.
mix well making sure to break if there are any lumps present.
additionally add 1 cup water or more adjusting consistency.
furthermore add 4 tsp prepared bisi bisi bele bath masala, ½ tsp salt, 1 tbsp ghee and mix well.
Cover and simmer for 20 minutes or till the rice and dal absorbs spices.

TEMPERING.

now prepare the tempering by heating 2 tbsp ghee.
once the ghee is hot, add in 1 tsp mustard, 1 dried red chilli, pinch of hing, few curry leaves and 10 whole cashew.
saute and allow to splutter and pour the tempering over bisi bele bath.
finally, give a good mix, and serve bisi bele bath .


24-02-2010








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