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I felt HUNGRY today! Therefore, here is a recipe on the plate.I have always been fascinated by the variety of dishes available in different states in India. As each state is culturally different, the dishes are different too.
A spicy dish from Karnataka is Bise Bele Baath, meaning Hot Lentils Rice. The dish is extremely tasty, takes a while to cook, but is worth it. It is a high-strung spicy dish and will tingle the gut excitingly.It's Bisi Bele Baath, Busy belae baath, Busy belae bath etc etc.. :-)
1 cup long-grained rice.
1 cup red gram.
2 cup Vegetables like potatoes, beans, peas, carrots
Tamarind juice
2 sliced onions
Salt to taste
1 tbsp oil
1 tbsp ghee
1 tbsp grated coconut
1 tbsp ghee.
5 dry red chilies
1 cup raw rice
1/2 tsp black gram dal
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp Bengal gram
3/4 tsp aniseed/fennel seeds
tiny cinnamon
3 cardamoms
3 cloves
4 peppercorns
1/4 tsp turmeric powder
10 curry leaves
1/2 tsp mustard seeds
1 tbsp grated fresh coconut
1/4 tsp asafetida
Start by boiling the rice until it is soft and mushy. Get the red gram dal cooked too until it is well cooked. Cook until it is soft to an extent that it mixes well with the rice. Meanwhile, prepare the tamarind juice. You can get it done by soaking average sized ball of tamarind in a cup of warm water for about 15 minutes and squeezing. Get the juice filtered for any sediments and fibers.
Continue preparing the Masala. Lightly, fry all the masala ingredients in a spoonful of ghee until they are roasted only a bit. Get them grounded when the content cools down and you have the masala ready. Any excess masala can be kept bottled for future use.
Heat teaspoon of oil and ghee in a vessel, fry the sliced onions, and then add salt to taste, sugar- just a pinch, vegetables and cook them in little bit of boiling water. Avoid excess water. When there is very little water left and the content is 3/4th cooked, add the already cooked rice and fried masala and stir well until they are well mixed. Now, pour the tamarind juice, add two spoons of prepared masala, some salt, and grated coconut. Mix the content and set aside for 20 minutes on low heat for the taste to sink in. Continue adding 3 cups of water and pressure-cook the above content with a lid covered/pressure cooker on a low flame. If you need the rice to be little bit watery you may add some more water before starting to cook.
Serve hot with Indian papads and pickle. Do not underestimate the food; it is rich in Carbohydrate, Protein, and Antioxidants.
The wall street journal ran an article on Bisi bele baath, find it at,
http://jhovaan.blogspot.com/2007/11/wall-street-journal-on-bisi-bele-bath.html
Now you know the secret, kindly leave some comments.
Keep eating, but work out!
A spicy dish from Karnataka is Bise Bele Baath, meaning Hot Lentils Rice. The dish is extremely tasty, takes a while to cook, but is worth it. It is a high-strung spicy dish and will tingle the gut excitingly.It's Bisi Bele Baath, Busy belae baath, Busy belae bath etc etc.. :-)
Ingredients:
1 cup long-grained rice.
1 cup red gram.
2 cup Vegetables like potatoes, beans, peas, carrots
Tamarind juice
2 sliced onions
Salt to taste
1 tbsp oil
1 tbsp ghee
1 tbsp grated coconut
Masala:
1 tbsp ghee.
5 dry red chilies
1 cup raw rice
1/2 tsp black gram dal
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp Bengal gram
3/4 tsp aniseed/fennel seeds
tiny cinnamon
3 cardamoms
3 cloves
4 peppercorns
1/4 tsp turmeric powder
10 curry leaves
1/2 tsp mustard seeds
1 tbsp grated fresh coconut
1/4 tsp asafetida
Preparation:
Start by boiling the rice until it is soft and mushy. Get the red gram dal cooked too until it is well cooked. Cook until it is soft to an extent that it mixes well with the rice. Meanwhile, prepare the tamarind juice. You can get it done by soaking average sized ball of tamarind in a cup of warm water for about 15 minutes and squeezing. Get the juice filtered for any sediments and fibers.
Continue preparing the Masala. Lightly, fry all the masala ingredients in a spoonful of ghee until they are roasted only a bit. Get them grounded when the content cools down and you have the masala ready. Any excess masala can be kept bottled for future use.
Heat teaspoon of oil and ghee in a vessel, fry the sliced onions, and then add salt to taste, sugar- just a pinch, vegetables and cook them in little bit of boiling water. Avoid excess water. When there is very little water left and the content is 3/4th cooked, add the already cooked rice and fried masala and stir well until they are well mixed. Now, pour the tamarind juice, add two spoons of prepared masala, some salt, and grated coconut. Mix the content and set aside for 20 minutes on low heat for the taste to sink in. Continue adding 3 cups of water and pressure-cook the above content with a lid covered/pressure cooker on a low flame. If you need the rice to be little bit watery you may add some more water before starting to cook.
Serve hot with Indian papads and pickle. Do not underestimate the food; it is rich in Carbohydrate, Protein, and Antioxidants.
The wall street journal ran an article on Bisi bele baath, find it at,
http://jhovaan.blogspot.com/2007/11/wall-street-journal-on-bisi-bele-bath.html
Now you know the secret, kindly leave some comments.
Keep eating, but work out!
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