Bisibelebath - Sambar sadam

Preparation time : 20 mins
Cook time : 30 - 35 mins

Bisibelebath recipe is one of the most popular traditional dish from karnataka cuisine. Bisibelebath is so popular that you get it so easily in the south- indian resturants in bangalore. whenever i visit bangalore, i would like to order bisibelebath :-) when its hot it melts in our mouth !!! Making this recipe is long process, but it tastes so good. The masala which we add into this recipe gives authentic flavor. Do try this dish and let me know how it turned out !!!

Ingredients needed :

Rice - 3/4 cup
Toor dal - 1/2 cup
Pearl onions - 7
Beans - 8- 9
Carrot - 1 1/2 (medium- size)
Potato - 1( big- size)
Frozen peas - fistful
Turmeric powder - 1/2 tsp
Tamarind - small lemon- sized
Ghee - 1 tsp

Roast and grind (Bisibelebath powder)

Oil - 1 tsp
Grated coconut - 1/2 cup
Channa dal/ Bengal gram - 2 tsp
Urad dal - 1 tsp
Coriander seeds - 1 tbsp
Long red chilli - 6
Fenugreek seeds - 1/2 tsp
Cloves - 3
Cinnamon stick - 1(small in size)
Poppy seeds/ Kasa kasa - 1 tsp

For seasoning :

Oil
Mustard seeds
curry leaves
Pearl onions - 5 (chopped length- wise)
Asafoetida/ hing - 1/4 tsp

Method :

1. Soak tamarind with little water. Cut the beans in one inch size. Peel the skin of carrot and potato and chop into medium- sized cubes.
2. Wash rice and toor dal in different vessel. Add two cups of water to rice and keep it aside. For toor dal add around 2 - 3 cups of water along with turmeric powder and veggies into it (Beans, carrot, potato, frozen peas, pearl onions).
3. Pressure cook the rice and dal with veggies for 3 whistles on medium- high flame.
4. Mean while heat oil in a pan, roast the ingredients listed under bisibelebath powder, adding coconut at the end. Roast until it turns slightly brown in colour. Allow it to cool. Grind along with tamarind soaked in water into a fine paste. Add water to make a paste if needed.
5. Transfer the smooth paste into another heavy bottomed pan with required amount of water and salt into it.Add one spring of curry leaves. Let it boil for 5 mins.
6. Add in the cooked dal with veggies into it. It would be like in sambar consistency, add some more water. Wait till the veggies and dal combines well into the masala.
7. Now add 1/2 tsp of oil, add in the cooked rice, a tsp of ghee for flavor and mix well. simmer and cook for another five more minutes or till you get the bisibelebath consistency.
8. Heat oil in a pan add the ingredients listed under seasoning and pour it into the bisibelebath and switch off the flame.

 Serve with raita, boondi, pappad or as it is with toppings of ghee.

Tips :

• You can prepare bisibelebath powder and store it in air tight container, except adding grated coconut. Kopra/ dry cocount powder can be used as it will not get spoiled.
• Pearl onions and ghee enhances the flavor of bisibelebath.
• Turnip is the best veggie can be added and tastes good .
• As tomato and capsicum absorbs the taste from bisibelebath, i dint use it. Check for salt.
• Finally you can add little- bit of jaggery if needed.

Serving size : 3- 4

Curd rice -Thayir saadham- Bagala bath recipe

Preparation time : 10 mins

Cook time : 15 mins

Curd rice or yogurt rice is truly a comforting food. It tastes great with pickle :-) It can be prepared instantly. Sometimes when i din't pack lunch for my hubby, i prefer curd rice for me. Every South- indian meal ends up with curd rice. Yummy !!!

Ingredients needed:-

Rice -1/2 cup
Thick curd -1 cup
Pomegranate -few (optional)
Grapes -few (optional)
Salt

For seasoning :-

Oil
cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Finely chopped ginger - 1 inch piece
Curry leaves - few
Green chillies - 2
Asafoetida - a pinch
Coriander leaves

Method:-

1. Wash rice, add 1 1/4 cup of water and pressure cook it for 4 whistle.
2. Once pressure cooker subsides transfer the rice into bowl. Add thick curd and mix it well with needed salt together.
3. Heat oil in a pan, add cumin seeds, mustard seeds once it sputters add curry leaves, green chillies, ginger, asafoetida and finely chopped coriander leaves. Saute it for a minute and switch off the flame. Pour it into the curd rice and combine it well.
4. Garnish with Seasonal fruits (pomegranate and grapes).

Serve curd rice with pickle or as it is !!!

Tips:-

• If you like the rice to be creamy add thick curd or else adjust the consistency of curd rice by adding some amount of water into it.
• If you pack up curd rice for lunch , then add 1/4 cup of warm milk and mix it well to avoid sourness.

Serving size:- 1-2

Mint rice - Pudhina rice

preparation time : 10 mins

Cook time : 15-20 mins

Ingredients needed : 

Rice - 1 cup

Mint leaves - 1 cup tightly packed

Onion - 1

Green chilli - 2- 3

Ginger - 1 inch piece
Garlic cloves - 3

For seasoning :

Oil

Mustard seeds

White sesame seeds ( optional )

Curry leaves

For Garnishing :

Cashews

Method :

1. Pressure cook the rice in the ratio of 1:2 for 3 whistles .
2. Wash mint leaves and grind it to a fine paste along with onion, green chilli, ginger and garlic cloves adding very less water.
3. Heat oil in a pan, add sesame seeds, mustard seeds once it sputters, add curry leaves, add the ground paste and saute till the raw flavor of mint leaves goes .
4. Add the cooked rice and salt . Mix gently until each grain is evenly coated with pudhina paste. Cook for 2- 3 minutes and turn off the flame.
5. Garnish with roasted cashew nuts and fresh mint leaves .

Serve it with onion raita, papad and potato chips .

Tips :

• You can also use leftover rice in this recipe .
• Cook till raw flavor of mint leaf goes .
• Sesame seeds gives a cruncy taste while eating .
• Instead of mustard seeds, curry leaves you can add whole spices like bay leaf, cloves. 

Serving size : 2- 3

Tomato rice -Tomato bath-Thakkali sadham

Preparation Time : 10 mins
Cook Time : 25 mins

Ingredients needed:-

Rice - 1 cup
Water- 1 & 3/4 cup
Oil
Onion - 2
Tomato - 1 (big one )
Cinnamon stick -1
Cloves-2
Star anise -2
Cardamon-1
Ginger garlic paste-2 tbsp
Green chilli- 1
Turmeric powder-1/4 tbsp
Chilli powder -1/2 tbsp
Garam masala -1/4 tbsp
Salt

For garnishing :-

Coriander leaves
Ghee (optional)

Method:-

1. Wash rice and soak it for 20 minus.
2. Heat oil in a pressure cooker , add cinnamon,cardamon,cloves , star anise and add length-wise cutted onions. Wait until it turns golden brown .
3. Then add ginger garlic paste , saute till raw flavor goes ,add slitted green chilli ,chopped tomatoes ,turmeric powder,chilli powder,garam masala. Saute till it become mushy or oil separates from masala.
4. Then add the soaked rice ,water and needed salt .And pressure cook it for 3 whistles.Once the pressure cooker subsides garnish with coriander leaves.

Serve with raitas , papad's or potato chips.

Tips:-

• Add small amount of salt to cook onion faster.
• If you like tomatoes not to be mushy ,then chop it roughly and cook it only for little time , you need not wait untill it become mushy . It is totally your choice .
• If you prefer can add mint leaves .
• If you prefer can add 2 cups of water . but i have used 1 &3/4 cup ,because tomatoes oozes out water while cooking ,as well rice to be pluffy and not sticky .

Serving Size:- 2

Lemon rice -Ellumichai sadham

Lemon rice is my hubby's favourite dish.whenever i wake up late in the morning i used to prepare lemon rice to pack him for lunch .simple and quick process .Best accompaniment  i ever say for lemon rice is potato fry and just i have tried  with kovakkai /tindoori fry .It goes well along with that too.I hope u will try this recipe and let me know how it turned out.

Ingredients needed:-

Raw rice -1 cup
Lemon (Juicy one)-1
Cashews -few(optional)
Turmeric powder-1/4 tbsp
Sesame oil-1 tbsp
Salt

For Seasoning:-

Oil
Mustard seeds
Curry leaves
Green chillies-2
Peanuts/groundnut-2tbsp

Method :-

1. Wash  rice and pressure cook in the ratio of 1:2 for 3 whsitle.Squeeze the lemon and collect the juice in a cup and keep it aside. 
2. Once the pressure cooker subsides , allow the rice to be cool by spreading sesame oil on to it and keep it aside.
3. Heat oil in a pan add mustard seeds , once it sputters add curry leaves,slitted green chillies,peanut ,cashews .saute until it gets golden brown .
4. Then add squeezed lemon juice,turmeric powder and needed salt .
5. Add the cooked rice and mix it well ,till the lemon juice spreads evenly all over the rice and switch off the flame.
6. Granish with coriander leaves.

Tips:-

• Using sesame oil avoids rice to be sticky together while mixing.
• If you prefer can add urad dal and channa dal /kadalai parupu while seasoning.I dint use it here .
• If you like peanuts ,can add some more according to your taste.
• If you like lemon's tanginess can add even some more drops or 1/2 tbsp juice before mixing Cook in simmer while seasoning ,to avoid burnt.

Serving size :- 2-3