Skip to main content

Bisibela bath

Bisibela bath
Ingredients
1 cup rice
1/2 cup Arhar dal
1 t channa dal
1/4 t Fennugreek seeds
1 t coriander seeds
1 cinnamon
2 cloves
5- 6 red chilli whole
1/4 t Asafoetide
2- 3 t dry coconut
1/4 t mustard seeds
2 potatoes
1 small lemon size tamarind
salt to taste
METHOD
  • Peel skin and cut the potato in to large cubes.
  • Heat 1 t oil in a pan roast the channa dal,coriander seeds, 2 t arhar dal,1 cinnamon,2 cloves,fenugreek seeds,Asafoetide,and red chiili whole,fry for a few minutes and add the coconutes fry few minutes and grind above the masala powder .
  • Soak tamarind in 1/2 cup of water and Extract tamarind juice in 1/2 cup water .keep aside
  • Pick and wash arhar dal and rice .add salt ,turmeric powder and cook with water till rice and dal is soft .Add the chopped potatoes and cook for few minutes till the potato cooked .
  • Add the tamarind juice cook for few minutes , when it boiled add the masala powder.simmer the fire and continue cooking in simmer ,cook until well mixed and adjust consistency.when all cooked remove from fire.(add salt if require)
  • Heat 2 t ghee in a pan add the muster seeds ,when they start cracking add 1 red chilli whole and pinch of asafoetide and few curry leaves.
  • serve hot (pour 1 t ghee )with pappad or vadams.

Comments

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS

COCONUT MILK RICE

COCONUT MILK RICE 2 cup basmati rice 1 cup coconut milk 1 cup water 4 tsp ghee 2 green cardamom 1 piece cinnamon 2-3 cloves 1 samll bay leaves salt 1 tsp sugar 3-4 of saffron (soak in 2-3 tsp milk) 6-8 Cashewnuts and raisins METHOD Wash rice gently and remove all the water . Heat 2 tsp ghee fry cashwanut and raisins take it out and remind ghee fry the rice gently few minutes. Heat ghee in a deep heavy pan add cinnamon,bay leaves,cloves, sugar and salt fry few minutes and add the coconut milk and 1 cup water bring to boil when boil point add the rick cook for simmer 5-10 minutes still the rice cooked ,do not over Cook, Sprinking the saffron on the rice when it cool ad cashwnuts and raisin mix gently Serve with mutton fry. HOW TO MAKE COCONUT MILK; 1 coconut Grated the fresh coconut . 1 cup grater coconut you need 1 1/12 cup water .use warm water.or soak the coconut in the water for 5 - 10 minutes .Grind in a mixie using warm water or soak on the same water .Grind it few minutes,strain t...