BISIBELE BATH

Bisibele bath is one of the famous dish of karnataka.This is 2 in 1dish which is great for picnics and outdoors.

Bisi bele bhaath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತ್) is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in the Kannada language. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a form of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad, papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine. The masala to be used for Bisi bele bath is now available off the shelf in grocery stores of India. Ready-to-eat satchets of Bisi bele bath can also be found. A restaurant famous for this dish in Bangalore is the Mavalli Tiffin Room.


Ingredients:

Rice -2cup
Toor dal - 1 cup
Water-approx 7-8cups
Green peas/avarekaalu(vaalbeans) – 1cup
Peanuts – 1/2 cup
Carrots - 1cup
Beans - 1cup
Potatoes -1cup
Onion - 1 large
Tamarind – lemon size
Dry coconut grated - 1 cup
Salt to taste

To Make powder

Red chillies -10
Coriander seeds –1tbsp
Bengal gram dhal – 1tbsp
Urad dhal -1tbsp
Cinnamon sticks - 3
Cloves – 4
peppercorns-1/2 tsp

For tempering

Oil-1bsp
Ghee- 2 tbsp
Curry leaves-2sprigs
Mustard-1tsp
Red chillies-2
Hing-1/4tsp
Cashewnuts(optional)



Method:

Dry roast the above ingredients and grind in to fine powder.
Cook the rice in a separate container.Cook toor dal and vegetables in a pressure cooker.
Mix rice and dal mixture, now add salt and Tamarind juice and allow it to cook well for about 10 to 15 mins. Add the powder and cook well for 20 minutes.Add grated copra.

For Tadka:

Heat oil, add mustard seeds,hing chillies and curry leaves until splutter. Now add to the rice and mix well. Pour ghee and fried cashew nuts on top.

Serve hot with potato chips.

Aubergine chutney/brinjal chutney

INGREDIENTS

Brinjal -1big
Cashewnuts-1tbsp
Channadal-1tbsp
Coriander
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Oil-2tbsp
Salt to taste
Tamrindjuice-1tbsp
Tomato-2
Urad dal-1tsp

Method

1. Fry eggplant and keep aside
2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
5. Serve hot with rice or chappattis

Palak paneer

Palak paneer is one of the favourite dish of my family, it is a authentic Punjabi dish also known as saag paneer.

It has been known for generations that spinach was good for you, but it is really only over recent decades that the proof has mounted up that spinach is packed with benefitical nutrients. According to nutritionists this dark green leafy vegetable, along with others of similar colour, is among the healthiest of all foods. There are not many foods that have such a rich source of nutrients such as vitamin C, iron, beta carotene and calcium, as spinach. With such nutrients, spinach is blessed with health benefits that are difficult to ignore.Always cook spinach without closing the lid,because it contains some volatile substances which turns green colour to brown.So it needs to escape.


Ingredients

Paneer cubes-15-20
Onion chopped -1
Gingergarlic paste-1tsp
Salt To taste
Coriander Powder-1tsp
Chillipowder -1tsp
Turmeric-1/4tsp
Garam masala-1/2tsp
Cumin Powder-1tsp
Sugar-1/4 tsp
Oil/ghee-2tsp
Spinach- 1 bunch
Tomatoes-2

For Garnish:
Fresh Cream-1tbsp

Method

1. Wash & drain the water from Spinach. Chop them coarsely.
2. In a pan bring to boil for 8 minutes,Cool & grind them coarsely to Paste.
3. In the pan heat the oil, fry onions till translucent,add tomatoes,sugar and greenchilli cook until they become soft.
4. Add Gingergarlicpaste & fry, mix all the spice powders and salt except garam masala & stir.
5. Fry the paneer cubes in ghee and add the Paneer cubes cook for 2 minutes.
6. Sprinkle garam masala and stir gently.
7. Serve Garnished with Cream on top.

Raw Tomato Chutney

Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Serve with chapatti or Jolada rotti.

Green chutney

Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.

Vegetable cutlet

Ingredients:
Potatoes -2
Carrot ,chopped-1
Beans,chopped-10-15
Spinach,,chopped 1/2cup
Coriander chopped-1/2cup
Moong sprouts-1/2cup
Green chillies-2
Onion ,chopped- 2
Gingergarlic paste-1tsp
Lemon juice-1tbsp
Chilli powder-1tsp
Dhaniya powder-1tsp
Turmeric-1/2tsp
Pepper powder-1/2tsp
Garam masala-1/2tsp
Jeera powder-1/2tsp
Chaat masala-1/2tsp
Corn flour-1 or 2tbsp
Salt to taste
Bread crumbs- as required

Method:

1. Boil the potatoes,carrot,beans,moong sprouts in a pressure cooker
2. Peel the potatoes and mash them.
3. In a kadai heat oil ,fry onions,green chillies,gingergarlic paste, to golden brown colour.
4. Add boiled vegetables ,all masalas,cornflour mix well.
5. Add mashed potatoes,salt mix well.
6. Make a lemon sized balls and roll them in a breadcrumbs .
7. Flatten and give them desired shape.
8. Shallow fry them on tawa on both sides.

Serve with green chutney.