Bisibele bath: A classic Karnataka dish

When I think of Karnataka cuisine the first thing which pops into my mind is Bisibele bath. Bisi means hot, bele means dal so bisibele bath is nothing but hot dal rice. Like obbatu (bobbatlu/puran poli) bisibele bath takes a special place during festivals and weddings. It’s a one pot meal in which you get your protein, carbs and veggies cooked to perfection in our favourite Indian spices. Cucumber raita on the side is a nice compliment to this classic dish of Karnataka.

Freshly ground spices sure taste great. But I just use the powder my co-sister gives me. I generally freeze it and just take little bit at a time. Freezer is absolutely a wonderful way of storing the spice powders. Freezing not only keeps them fresh, they also stay longer. Like I mentioned in my Vangi bath post, having the pre made bisibele bath powder you can really whip up the whole meal in about forty five minutes. Some make their bisibele bath in pressure cooker. I like when my rice is not too mushy but still holds it shape. So, I cook mine directly in a deep pot.

In my inlaws house, who are from Karnataka they use the same spice powder for both Vangi bath and Bisibele bath. For bisibele bath powder recipe click here



For sometime i was thinking about posting this recipe, but when I came to know that lovely Asha was hosting the RCI: Karnataka, then i knew i had to send it to her. I hope i am not too late dear in sending this post.

Ingredients:

(Serves 3 people)

Basmathi rice: 3/4th cup
Toor dal (kandi pappu): ½ cup
Beans (about 30) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Frozen peas: ½ cup
Small potato: 1 cut into small cubes
Medium size ripe tomato: 2 cut into small pieces
Bisibele bath powder: 3 tsps
Turmeric powder: ¼ tsp
Salt: 2 to 3 tsps
Freshly squeezed lemon juice: 4 tsps
Oil: 1 tsps

For tempering ( talimpu):

Oil: 2 tbsps
Few mustard seeds
Chana dal : 1 tsps
Turmeric: 1/4th tsp
Few curry leaves
Small onion: 1 (chop into small pieces)
Hing (asafetida): 5 pinches





If time permits, soak toor dal for few minutes. Then take a deep pot, add seven cups of water, toor dal, 1 tsp oil and half tsp of salt and bring it to a boil. Then reduce the heat and cook till the dal is half way done. This takes about ten minutes. Mean while prep all the veggies. After ten minutes add the beans and tomato and cook for another five minutes. Then add the rest of the veggies: carrot, potato and peas.

Just stir a minute then add the washed rice, mix and cook till the rice is about eight percent done.

Meanwhile in another pan do the tempering. Add oil and mustard seeds, once the mustard seeds start popping, add the chana dal, curry leaves and onion. Cook till onion becomes soft, then add the hing and turn the stove off.

In a small cup, take the bisi bele bath powder and salt. Mix with few tsps of water, stir and once the rice is about eight percent cooked add this mixture in to it. This helps from forming any lumps. Stir the whole mixture gently, see if you need more water and cook till the rice is completely done.Then at the end add the lemon juice and the tempering and turn the heat off.



Let the bisibele bath sit for few minutes so that all the flavors are well incorporated.

Before serving add some ghee on top, and enjoy with some cucumber raita and chips on the side. It sure is one satisfying meal.

Dallas down town

View of Dallas down town from our apartment complex

Photo: Venkatesh

Vinayaka Chavithi Subhakanshalu

Neivedyam: panchamrutam, pulihora, purnam and sukhilu (undrallu)

Wishing family and friends A Very Happy Vinayaka chavithi.
Vinayaka chavithi Subhakanshalu!

Rava Kesari with condensed milk

Feels good to finally start blogging after such a long time. I have a pile of pictures waiting to be posted and they have that look on them – saying when we will get to see the world…. Well, though settled in the new place, I am just too lazy to blog. But one thing I should admit… It’s too hard for me to stay away from blogging…So; here I come up with a simple dessert for the Krishnashtami.

In the weekend when we where in the Walmart, I passed by the sugar isle and couldn’t help but to notice the sweet condensed milk. It just brought back my childhood memories. Once in a while my mom used to bring the condensed milk (popularly called as milkmaid) not to make any fancy cakes but just for us take a spoonful and lick every bit of it. The smooth, sweet and creamy texture was just heaven for me.

So, after this small flash back, I thought let me just get it and will eventually figure out what to make… or as usual eat just like that.

Yesterday being Krishnashtami , I dressed up my daughter as chinni krishnudu . She was looking so cute, it felt like krishna has come to my house. To celebrate the festival I made Rava kesari with condensed milk. As a substitute to milk and sugar I added the sweet condensed milk. It came out pretty good and all I can say is the recipe is a keeper.

This is my entry to, an event for Janmashtami hosted by lovely Latha of The ‘yum’ blog.

I am also sending the rava kesari to RCI: Karnataka Cuisine hosted by wonderful and lovely Asha of Foodie’s hope who always encourages her fellow bloggers with her sweet comments.




Ingredients:
(Makes about 10 pieces)

1/2 cup semolina (rava)
1 1/2 cups water
3/4th cup sweet condensed milk (or adjust acc to ur taste)
2 tsp ghee
2 cardamoms pods finely powdered
Little bit of saffron and
A handful of cashews and raisins

In a skillet put half teaspoon of ghee and fry the raisins and cashews till light golden color. Remove and keep it a side.

In the same pan put half teaspoon of ghee and lightly toast the rava in a low heat and keep it a side.

Now take 1 1/2 cups of water and saffron (slightly rub the saffron in your palm, it helps it melt in the water easily) and let them come to a boil. Reduce the heat to low and slowly add the toasted rava and stir continuously for five minutes.

When it starts to thicken, add the condensed milk stirring continuously and making sure the rava doesn’t stick the pan.

Cook for another five minutes. Then finally add one teaspoon of ghee, cashews, raisins and the cardamom powder.

Coat a tray with some ghee and pour the rava kesari in the tray. With the help of little bit of ghee spread the kesari and let it sit for few minutes.

This helps the rava kesari to thicken. Then cut into pieces, offer to the chinni Krishna as neivedyam and serve your loved once.