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

Murungai keerai poriyal - Drumstick leaves stir fry

Preparation time : 15- 20 mins
Cook time : 10 mins

Drumstick leaves has lot of health benefits. Some people use it as a nutritional supplement or tonic.
I love drumstick leaves poriyal lots, sometimes i used to have as a side-dish with sambar or as it is. It tastes yummy and delicious :) It takes more time to separate the leaves from stalks, but its worthier to do it. It is rich in iron, calcium and vitamin C. Do try this recipe and let me know how it turned out  !!!

Ingredients needed :

Drumstick leaves - 2 small bunches
Tor dal -  1 1/2 tbsp
Turmeric powder - a pinch
Onion - 1
Red chilli - 1- 2
Coconut - 5 pieces (medium- sized)
Sugar - a pinch
Salt as needed

For seasoning :

Oil
Mustard seeds
Curry leaves

Method :

1. Remove leaves from the stem. Yields around (1- 1/2 cup). 
2. Wash and pressure cook the drumstick leaves with enough water, adding a pinch of sugar and salt needed into it. Cook for 2 -3 whistles.
3. Pressure cook the tor dal along with turmeric powder and needed water into it for 2 whistles.
4. Once the pressure cooker subsided, allow it to cool. Squeeze the leaves and extract the water from it using your palms and place it in another bowl. Separate the leaves with fingers.
5. Heat oil in a pan add in the mustard seeds, once it sputters. Add in the curry leaves, chopped onion.Wait until it becomes translucent.
6. Add in the cooked drumstick leaves, cooked dal and stir well. If needed add salt into it .
7. Mean while grind the coconut pieces and red chilli coarsely and add into the mixture. Stir well and switch off the flame.

Serve as a side-dish for rice, sambar or any kuzhambu.

Tips :

• Make sure the dal should not be mushy. No need of soaking dal, exact 2 whistles is enough for the perfect dal to be cooked.
• Instead of red chilli can add sambar powder or chilli powder following the drumstick leaves.
• Adding sugar helps retaining the colour of drumstick leaves.

Serving size : 2- 3

Chow chow sambar recipe

Preparation time : 25 mins

Cook time : under 25 mins

Chow- chow sambar is a traditional dish, It can be prepared in every south- indian house holds either in occassion or day to day life :) I made this sambar in one fine afternoon, just cooked casually where it turned out perfect and yummy !!! Enjoyed with pickle & pappad ,Clicked and here is the recipe, do try and hope you all enjoy as i did :-)

Ingredients needed :

Chow- chow - 1(medium size)
Toor dal - 1/2 cup
Onion - 1
Tomato - 1
Garlic cloves - 3
Tamarind - a small bit
Green chilli - 1
Turmeric powder - 1/4 tsp
Sambar powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Salt

For seasoning :

Oil
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 2 springs

For garnishing :

Coriander leaves

Mehod :

1. Soak toor dal for 20 mins. In a pressure cooker add toor dal, turmeric powder, garlic cloves with enough water and cook for 3- 4 whistles.
2. Once the pressure cooker subsided mash the toor dal with laddle and keep it aside. Wash the chow- chow, peel the skin and cut into medium- sized cubes, And also soak tamarind in warm water.
3. Heat oil in a pan add cumin seeds, once it sizzles add in the mustard seeds, fenugreek seeds, curry leaves and chopped onions. Saute until it turns golden brown in colour.
4. Now add in the slitted green chilli, roughly- chopped tomatoes and spice powder into it. (sambar and chilli powder)
5. Saute for few mins and add in the chow- chow. Add enough water for the veggie to become soft.
6. Once the veggie is half- done, add the mashed toor dal, tamarind extract, needed salt and mix it well. Allow it to cook till the veggie turns soft. Adjust the consistency of sambar.
7. Garnish with coriander leaves.

Serve sambar with steamed rice, pongal or Idly.

Tips :

• Green chilli enhances the taste of sambar.
• You can either prefer onions or shallots according to your choice. (Shallots tastes good in sambar)
• Make sure not to burn fenugreek seeds while tempering, to avoid bitterness.

Serving size : 2 -3

Karuveppilai podi- Curry leaves powder

Preparation time : 15 mins
Cook time : 20 mins

Curry leaves is packed with numerous nutrients that are actually good for health. As i am not a big fan of curry leaves. whenever i see curry leaves, just pick and place it in the corner of my plate. Noting this every time my hubby insists me to have curry leaves along with rice, and tastes good as well healthy. But i never did, Having lots of curry leaves at home tried this curry leaves podi, i loved it much. Do try dis recipe even u like this variety as i did !!

Ingredients needed :

Curry leaves - 1 cup and little more (tightly packed)
Whole black pepper - 2 tsp
Cumin seeds/ Jeera - 2 tsp
Urad dal - 2 tbsp
Channa dal/ Bengal gram - 2 tbsp
Toor dal - 2 tbsp
Red chillies - 4 or as needed
Salt to taste

Method :

1. Wash curry leaves and pat it well with kitchen towel to remove excess water. Spread the washed curry leaves in a cloth for overnight or 6- 7 hours. There should not be any moisture in the curry leaves.
   
2. Dry roast urad dal, toor dal, channa dal till it turns golden brown in colour.
3. Dry roast cumin seeds and black pepper separately till u get nice aroma of it. Add red chillies and roast for few minutes.
4. Dry roast curry leaves in low flame, till it turns crisp. Do not burn it.
5. Allow it to cool. Dry grind the dals, red chillies, cumin seeds and pepper first. Then add in the roasted curry leaves and grind slightly coarse, along with salt needed.
6. Store it in a air- tight container. Stays fresh for longer.

Serve with hot- steamed rice & toppings of ghee.

Tips :

• Make sure to dry the curry leaves without any moisture.
• Oil is not required for roasting. Dry roast in medium- low flame.
• The right time to check the curry leaves whether it is done. ( leaves should break when you crush it with fingers).
• You can also sprinkle curry leaves powder, while making dosa.

Yields : 1 cup

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

Rajma chawal- Kidney beans curry recipe

Preparation time : 15- 20 mins ( I din't include the soaking time )
Cook time : 40 mins

Rajma chawal is a comforting and easy dish to prepare. It is very popular and famous veg north- indian main course consisting of red kidney beans in thick gravy of onion and tomato base. Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Rajma/ kidney beans - 1/3 cup
Onion - 1 (big size)
Tomato - 1
Garlic cloves - 2
Ginger - 1 inch piece
Green chilli - 1
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 - 1 1/2 tsp
Garam masala - 1 tsp
Salt - as required

For seasoning :

Oil
Cumin seeds - 1 tsp
Bay leaf - 1
Star anise - 1
Cloves - 2

For garnishing :

Coriander leaves

Method :

1. Soak rajma (kidney beans) over- night. Pressure cook rajma with enough water and little salt for (5-6 whistles). Drain and reserve the cooking liquor.
2. Heat oil in a pan add bay leaf, star anise, cloves and cumin seeds, once it sizzles add finely chopped onions. Saute until it turns light- brown in colour.
3. Add in the slitted green chilli, Grated garlic cloves and ginger. Saute for some more time.
4. Then add chopped tomatoes, all the spice powders (Turmeric, chilli powder, coriander powder and garam masala). Cook till oil separates.
5. Now add the cooked rajma along with little water and needed salt. Bring it to boil by closing the lid in medium- low flame till the gravy becomes slightly thick.
6. Garnish with finely chopped coriander leaves.

Serve hot with steamed rice or side- dish for chapati.

Tips :

• Pressure cook the rajma till it gets cooked well. Use the rajma cooked water in the gravy, don't waste it.
• You can either use tomato puree followed by onions.
• Make sure to cook the curry in medium- low flame until the gravy becomes thick.

Serving size : 2- 3

Corn flour halwa- Karachi halwa

Preparation time : 5 mins
Cook time : 20- 25 mins

I had lot of corn-flour left at my home. I don't know what to do with that. I stumbled upon corn-flour halwa recipe when I was googling for dishes with corn-flour as main ingredient and immediately got excited as I always wanted to prepare halwa :-):-) As it happens this is my first halwa recipe and it came out very well.

Ingredients needed :

Corn flour - 1/2 cup
Sugar - 1 and 1/2 cup
Ghee- 1- 2 tbsp
Water - 2 and 1/2 cup
Cashews - few
Orange food colour - 2 pinches

Method :

1. In a pan add tsp of ghee and roast the broken cashews till golden brown and keep it aside.
   
2. In a bowl mix corn flour with 1 and 1/2 cup of water, food colour without any lumps.
3. Grease a plate with ghee and keep it aside.
4. In a heavy bottomed pan or non- stick pan add sugar with 1 cup of water into it. Wait till the sugar dissolves completely. No need to check for one string consistency.
5. Mix the corn flour mixture with spoon and add it to the sugar syrup. Cook in medium- low flame stirring continously.
6. Add 1 tbsp of ghee in between and stir continously without forming any lumps. It gives nice glossy texture and halwa startsgetting transparent.
   
7. Add the roasted cashews into the halwa and mix well. Add the remaining ghee, once the halwa starts leaving the sides of a pan.
8. Transfer it to the greased plate. Allow it to cool down and cut into pieces.

Serve this delicious sweet to your family or friends !!!

Tips :

• I have given you a prefect measurement. No need to add more sugar(1 and 1/2 cup) is more than enough for every sweet lovers.
• Cook in medium- low flame. you have to be patience till the halwa becomes thick, glossy and leaving from the sides of pan.
• Make sure to mix the corn flour mixture well without any lumps.

Yields : 17- 20 (according to the size you cut)