BISIBELABATH | SAMBAR SADHAM | BISIBELEBHAT

        Bisi bele bhat ( or actually bisi bele huli anna in kannada literally means hot lentil tamarind rice ) is a very popular delicacy among South Indian cuisine, it involves vegetables, rice, dal and spices. Enjoy this yummy, healthy, one pot meal either for lunch or dinner.

    Ingredients

           1/2 Cup of Toor Dal
           1/2 Cup of Rice
           2 Medium Size Carrots
           1 Red Potato
           1/4 Cup of Peas
           2 Medium Size Brinjal
           3 Drumsticks
           2 Mango Pieces
           Lemon Size Tamarind (adjust as per taste)
           2 Tbsp of Grated Coconut
           1/4 Tsp of Jaggery
           Few cilantro leaves to garnish
           Salt to taste
          

   To Grind

           2 Parts of Red Chillies
           1 Part of Dhania/ Whole Coriander Seeds
           1/2 Part of Channa Dal
           1/4 Part of  Urad dal and Moong Dal
           1 Stick Cinnamon
           Pinch of Asafoetida
           1 Tsp of Oil

  To Temper

          2 Tsp of Ghee
          1 Tsp of Oil
          1 Tsp of Mustard
          2 Tsp of Channa Dal
          1 – 2 Red Chillies
          1 Tbsp of Peanuts
          Few Curry Leaves


  Method

OIL ROAST THE SPICES
  • In a pan, add oil and dry roast the ” To Grind” ingredients until it turns aromatic and golden brown color.
  • Grind these into a powder and store it in a bottle.
  • Wash and soak the dal and rice together for 1/2 hr.
  • Wash and soak the tamarind in warm water for 15 mins.
TAMARIND JUICE AND SPICE POWDER
  • In a bowl, take extracted tamarind juice and 3 tsp of Ground spice powder. Mix well. Keep it aside. Store the remaining spice powder in a airtight container.
  • Meanwhile cut all the vegetables and keep it aside.

  • Cook the dal, rice, vegetables, 1 tsp of oil, asafoetida, salt, turmeric with 2 Cups of water in a pressure cooker for 3 whistles. Turn off the stove.

  • In a heavy bottom pan, add ghee and oil, red chillies and channa dal and fry till dark brown color.
  • Add mustard, let it crackle. Then add peanuts and curry leaves.Fry for a min.
  • Add tamarind juice – spice powder mix, bring it to boil. When raw smell of tamarind vanishes, add cooker items (vegetables-lentils-rice) Mix thoroughly. Add 2 tbsp of grated coconut and jaggery. Check the salt. Mix well again. Turn off the stove.
  • Garnish it with cilantro or coriander leaves.
  • Hot Bisibelabath is ready to serve.



  Tips

  • Serve BBB with ghee and vathal( rice crackers) or buttermilk chilly and onion raita on side.
  • You can use remaining spice powder for vangibhath recipe.
  • Bisibelabath should be in semi-solid in consistency.
  • If you want, you can also add onion and tomato to this recipe.


  Health Benefits of  Bisibelabath

  • Toor Dal also called as lentils or split pigeon peas.
  • Toor dal also rich in folic acid, carbohydrates and dietary fiber.
  • The nutrients in vegetables are vital for health and maintenance of your body.



         



Seppankilangu Varuval / Arbi/ Taro / Colocasia Roast

            Colocasia/ Taro/seppankilangu/Arbi is a starchy root vegetable which is widely consumed in Asia, India and south America. This vegetable can be used for roasting, baking or deep-frying. I got this recipe from my mother-in-law, who is a great cook. This dish is very simple to make with oil and spices. Its great to eat with sambhar rice or rasam rice or curd rice. But I love to eat with beetroot sambhar. You can find two colocasia recipes here. One is roasted and other one is deep-fried.


    Ingredients

          3 Big Colocasia
          2-3 Tbsp of Oil
          1/2 Tsp of Fennel Seeds/Sombhu
          1/2 Tsp of Turmeric Powder
          1/4 Tsp of Garam Masala
          1 and 1/2 Tsp of Red Chilly Powder or Sambhar Powder
          Salt as needed

   Method

COLOCASIA


  • Wash and pressure cook colocasia with 1 cup of water and wait for 2 whistles. Switch off the stove.
  • Wash in cold water and peel the skin and cut into small cubes. Keep it aside.
COLOCASIA – CUT INTO CUBES

  • In a bowl, marinate the colocasia pieces, turmeric powder, sambhar powder and salt. Wait for 5 mins so that colocasia absorbs the masala.

  • Take a non-stick pan with oil, add the marinated colocasia and fry for 5 mins. Add fennel and garam masala. Mix well. Cook for 7-10 mins in medium- low flame until it is dark-golden brown and crispy. once it done, switch off the flame.

  • Seppankilanghu or Colocasia Roast is  ready to serve.








                                       DEEP FRIED TARO/ COLOCASIA





   Ingredients

        3 Big Colocasia
        1/2 Tsp of Turmeric Powder
        1 and 1/2 Tsp of Red Chilly Powder
        Salt to taste
        Oil for deep frying

   Method

COLOCASIA

         

  • Wash and pressure cook colocasia with 1 cup of water and wait for 2 whistles. Switch off the stove.

COLOCASIA – CUT INTO CUBES

  • Peel the skin and cut into small cubes.Keep the bowl in fridge for 30 mins.
  • Take a shallow pan with oil , deep fry the colocasia pieces until it turns light brown colour on both sides.

  • Put all the colocasia pieces in a bowl contains turmeric, chilly powder and salt. Mix well while it is hot so that colocasia absorbs all masala
  • Take a tawa, place all the pieces and cook on both sides until you find black spots.

  • Deep fried colocasia is ready to serve.





  Tips

  • Good accompaniment  for sambhar or rasam or curd rice.
  • You can add more chilly powder for extra spiciness.
  • You can add rice flour while marinating the colocasia for extra crispness.
  • Make sure that colocasia are not in pressure cooker for not more than 2 whistles otherwise it turns mushy.


   Health Benefits of Colocasia

  • Colocasia are high in calories than potatoes.
  • Free from gluten.
  • Finest source of dietary fibers.
  • Rich in Vitamin A, C, B, E, K and minerals and anti-oxidants.
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Mushroom Spinach Gravy

            Last night I made dosa, instead of doing regular chutney or sambhar. I want to do something different and tasty.When I saw mushroom and spinach in fridge, I want to try this gravy, it was in my recipe note.Gravy was Super-nutritious and it tasted great with dosa.

   Ingredients

           2/3 Cup of Mushroom( I used baby portabella)
           2 Cups of Spinach
           1 Large Size Onion
           2 Tbsp of Curry Powder
           1 and 1/2 Tsp of Ginger Garlic Paste
           1/2 Tsp of Turmeric Powder
           1/2 Tsp of Garam Masala
           1/4 Cup of Milk (1%)
           2 Tbsp of Cilantro or Coriander Leaves 
           Salt and Water as needed 

  To Grind

          2 Green Chillies
          1 Large Tomato
          1/4 Cup of Grated Coconut  
              
  To Temper

          2 Tbsp of  Oil
          1 Tsp of Mustard
          1 Tsp of Cumin
          Few Curry Leaves
          Pinch of Asafoetida
           

  Method

  • Wash and chop the mushroom and spinach. 

  • Take a blender and add ” To Grind” ingredients and make it to a smooth paste.

  • Heat a pan with oil, add ” To Temper” ingredients, one by one.
  • Add chopped onion and salt, fry for 1- 2 mins until it turns golden brown color.
  • Take pan away from stove, add turmeric, curry powder or kulambu Milagai podi, fry for a min.
  • Keep pan back to the stove, in a medium flame, add ginger garlic paste, fry for a min until raw smell vanishes.
  • Add  ground paste and fry for 2 mins until oil separates.

  • Add mushroom with little water, cook for 2-3  mins.
  • Add chopped spinach and garam masala, cook for 1 min.
  • Add milk, mix well. check the salt. Switch off the stove.
  • Garnish with cilantro leaves. 

  Tips 

  • Good accompaniment for dosa or uthappam and paratha
  • You can add kulambu milagai podi instead of curry powder.  
  • You can add cream instead of milk for extra creaminess.

 Health Benefits of Mushroom and Spinach

 Mushroom

  • Reduces cholesterol levels
  • Prevents cancers.
  • Increases immunity.
  • Helps in weight loss.

 Spinach

  • Reduces blood pressure.
  • Rich in minerals and vitamins.
  • Good for eyesightbecause of beta-carotene.
  • strengthen the muscles. 

  
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